Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets

Wu, Tao; Mao, Linchun

doi:10.1016/j.foodchem.2008.02.058

Cited by 129 publications

(90 citation statements)

References 28 publications

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“…For this reason, CD and peroxides did not differ from both raw silver catfish (Weber et al 2008) and raw grass carp fillets (Ctenopharyngodon idellus) (Wu & Mao 2008), while a significant increase in secondary oxidation products was observed both in catfish and in carp baked in microwave and conventional ovens. These data were supported by previous research (Tokur 2007) in which baking and barbecuing significantly increase TBARS levels (5.78 6 0.94 and 8.40 6 0.51 mg MDA/kg muscle) in rainbow trout fillets in comparison with the smoking process (1.82 6 0.16 mg MDA/kg muscle).…”

Section: Cookingmentioning

confidence: 95%

“…Similarly, Wu and Mao (2008) supposed that the high temperatures accompanying drying processes during microwaving could speed up the breakdown of peroxides into their carbonyl components, and thus the PV, and more generally, the primary oxidation products, may remain low. For this reason, CD and peroxides did not differ from both raw silver catfish (Weber et al 2008) and raw grass carp fillets (Ctenopharyngodon idellus) (Wu & Mao 2008), while a significant increase in secondary oxidation products was observed both in catfish and in carp baked in microwave and conventional ovens.…”

Section: Cookingmentioning

confidence: 99%

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From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

145

106

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Lipid oxidation is a very complex and important event threatening the quality of foods especially of those containing highly unsaturated fats. Fish are the main source of polyunsaturated fatty acids that, unfortunately, are highly susceptible to degradation process, such as oxidation. Fish supply chain generally involves many steps and each of them together with their interaction might play a central role in muscle quality maintenance. From this review emerged that antioxidants supplementation diet can play a central role to limit the detrimental effects of stress (preslaughter or at killing) and storage. In this sense, lycopene shows the best antioxidant activity during stressful conditions while a-tocopherol acts preferentially in long-term frozen storage. Stress just before or at slaughter can greatly threaten flesh quality both immediately and after storage by inducing numerous metabolic pathways, that often involve the production of very reactive molecular species, such as hydroperoxides. A common operation such as bleeding can significantly reduce both reactive molecules and haemoglobin (Hb), which is recognised as a great pro-oxidant. Temperature and duration are two critical points of storage phase which has to be considered even by consumers. Frozen storage at very low temperatures (À30 C, À40 C) confirms to be the best storage practise. Finally, cooking can compromise aromatic profile of cooking fillets. Thus, feeding antioxidant, reducing stress both during pre-slaughter practise and at killing, good storage practises, if associated with an appropriate cooking method (low temperature, short time) seems to be the clues for preserving the fragile lipid fraction from farm to fork. ARTICLE HISTORY

show abstract

Section: Cookingmentioning

confidence: 95%

Section: Cookingmentioning

confidence: 99%

From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

145

106

View full text Add to dashboard Cite

show abstract

“…A significant influence of convective and/or microwave drying on nutritional (amino acid and fatty acid composition) and sensory qualities (odor evaluation) of grass carp fillets (Ctenopharyngodon idellus) has also been demonstrated [9]. The authors showed that air drying resulted in a significant increase of protein but reduced fat contents and they noticed a negative impact of drying on the amino acid composition of grass carp fillets.…”

Section: Introductionmentioning

confidence: 97%

“…However, drying is very common because it is cheaper, does not need sophisticated equipment and is easily adaptable by local processors [7]. The simplicity of the process makes it particularly suitable for more tropical areas [8] but it has some limitations such as uneconomical energy consumption and long processing times [9]. The basic objective of the process is to remove water from the product up to a certain level, at which microbiological spoilage is minimized.…”

Section: Introductionmentioning

confidence: 99%

Effect of Air Drying on Color, Texture and Shrinkage of Sardine (Sardina pilchardus) Muscles

Nadia¹,

Bonazzi²,

Kechaou³

2011

J Nutr Food Sci

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“…It is rich in proteins and lipids, containing essential amino acids and fatty acids (Wu & Mao, 2008). In comparison with red meats, the content of fat in grass carp is lower and the main fatty acids are unsaturated ones that are beneficial to cardiovascular health.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activities of young apple polyphenols and its preservative effects on lipids and proteins in grass carp (Ctenopharyngodon idellus) fillets

Sun

Meng

et al. 2016

CyTA - Journal of Food

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The aim of this study was to study the antioxidant and antibacterial activities of young apple polyphenols (YAP) and to investigate the application of YAP in grass carp fillets (GCF) stored at 4°C for retarding lipid and protein degradation. The results indicated that YAP had high antioxidant activities in vitro, and the addition of YAP to GCF during low-temperature storage could significantly inhibit the microbial growth; retard the decrease in contents of fatty acids for both unsaturated and saturated ones; and minimize the degradation of salt-soluble myofibrillar protein and sulfhydryl group. The profiles of GCF in the presence and absence of YAP under a scanning electron microscope indicated that YAP could protect GCF from destruction that was resulted from fish deterioration. Therefore, YAP may be developed as natural antioxidants to control lipid and protein degradation and to extend shelf life of freshwater fish fillets.Actividades antioxidantes de polifenoles de manzanas verdes y sus efectos conservantes en los lípidos y las proteínas de filetes de carpa herbívora (Ctenopharyngodon idellus) RESUMEN El objetivo de este trabajo fue estudiar las actividades antioxidantes y antibacterianas de los polifenoles de manzanas verdes (YAP) e investigar la aplicación de YAP en los filetes de carpa herbívora (GCF) almacenados a 4°C para retardar la degradación lipídica y proteínica. Los resultados indicaron que YAP tenían una actividad antioxidante in vitro alta, además la adición de YAP a GCF durante el almacenamiento a baja temperatura podría inhibir significativamente el crecimiento microbiano, retardar la disminución de los contenidos de ácidos grasos insaturados y saturados, además de minimizar la degradación de la proteína miofibrilar soluble en sal y el grupo sulfhídrico. Los perfiles de GCF en presencia y ausencia de YAP bajo microscopio electrónico de barrido indicaron que YAP podría proteger a GCF de la destrucción debida a la deterioración del pescado. Por lo tanto, YAP podrían ser desarrollados como antioxidantes naturales para controlar la degradación lipídica y proteínica, además de extender el tiempo de almacenamiento de los filetes de pescado de agua dulce. ARTICLE HISTORY

show abstract

Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets

Cited by 129 publications

References 28 publications

From farm to fork: lipid oxidation in fish products. A review

From farm to fork: lipid oxidation in fish products. A review

Effect of Air Drying on Color, Texture and Shrinkage of Sardine (Sardina pilchardus) Muscles

Antioxidant activities of young apple polyphenols and its preservative effects on lipids and proteins in grass carp (Ctenopharyngodon idellus) fillets

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