Inhibition of Lipid Oxidation during Processing of Washed, Minced Atlantic Mackerel

Kelleher, Stephen D.; Silva, Laurie A.; Hultin, Herbert O.; Wilhelm, Kurt A.

doi:10.1111/j.1365-2621.1992.tb11273.x

Cited by 61 publications

(61 citation statements)

References 19 publications

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“…Observou-se ainda que o tempo de lavagem exerceu maior influência sobre o teor de umidade que a concentração de leite em pó utilizada. Na Figura 4, pode ser visualizado que a não lavagem da polpa resultou em maior teor de proteína, porém o processo de lavagem da polpa de pescado apesar de reduzir o teor de proteína, principalmente as sarcoplasmáticas, ocasiona a concentração de actina e miosina, importantes na formação do gel, resultando em produtos de melhor qualidade 26 . Observa-se ainda que o aumento na concentração de leite em pó ocasionou maior teor protéico no empanado, proporcionando assim maior valor nutricional ao produto.…”

Section: Tempo De Lavagem Do Músculounclassified

Elaboração de empanado a partir da corvina (Micropogonias furnieri)

Bonacina¹,

Queiroz²

2007

Ciênc. Tecnol. Aliment.

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ResumoO trabalho teve por objetivo elaborar empanado a partir da corvina (Micropogonias furnieri). Os pescados foram medidos, pesados, avaliados quanto ao frescor através do pH e bases voláteis totais (BVT) e determinada sua composição proximal. As corvinas apresentaram um tamanho e peso médio de 28,0 cm e 268,3 g, respectivamente. O pH e as concentrações de N-BVT dos exemplares utilizados encontraram-se dentro dos limites indicados pela legislação brasileira. A composição proximal da corvina foi 78,7% de umidade, 18,8% de proteína, 1,2% de cinza e 1,1% de gordura. A partir de testes preliminares definiu-se a formulação base, a qual se utilizou para determinar o tempo de pré-fritura do produto, que foi de 30 segundos. Para definir a formulação final do produto, foi realizado um planejamento fatorial completo 2 3 , com triplicata dos pontos centrais, variando-se o tempo de lavagem do músculo (0; 15 e 30 segundos), concentração de lactato de sódio (0; 0,8 e 1,6%) e de leite em pó (0; 1 e 2%). As variáveis respostas foram a CRA, umidade, proteína e gordura, bem como a qualidade geral sensorial e os atributos de aparência, crocância, textura e sabor. Através dos resultados, foi possível verificar que o tempo de lavagem do músculo foi o fator de maior influência nas características sensoriais do produto, enquanto que para as características físico-químicas observou-se que estas foram influenciadas pelos três fatores estudados. Dessa forma, a formulação selecionada foi a submetida à condição de: 30 segundos de lavagem do músculo, 2% de leite em pó e ausência de lactato de sódio. Palavras-chave: pescado; empanado; sensorial. AbstractThis study involved the preparation of breaded whitemouth croaker (Micropogonias furnieri). The fish were measured and weighed, their freshness was evaluated based on pH and total volatile bases (TVB), and their proximal composition was analyzed. The average size and weight were 28.0 cm and 268.3 g, respectively. The specimens' pH and concentrations of N-TVB were within the limits established by the Brazilian legislation. The proximal composition of the whitemouth croaker was moisture: 78.7%, protein: 18.8%, ash: 1.2%, and fat: 1.1%. Preliminary tests were carried out to define the base formulation, which served to determine the 30-second pre-frying time of the product. The final formulation of the product was defined based on a complete 2³ factorial plan with central points in triplicate, varying the washing time of the muscle (0, 15, and 30 seconds), the sodium lactate concentration (0, 0.8 and 1.6%) and the powdered milk (0, 1, and 2%). The response variables were CRA, moisture, protein and fat, the overall sensory quality, and the attributes of appearance, crunchiness, texture and flavor. The results indicated that the muscle washing time was the factor that most strongly affected the product's sensorial characteristics, while the physical characteristics were influenced by the three factors studied. Therefore, the chosen formulation was subjected to the following conditions: 30 seconds...

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Section: Tempo De Lavagem Do Músculounclassified

Elaboração de empanado a partir da corvina (Micropogonias furnieri)

Bonacina¹,

Queiroz²

2007

Ciênc. Tecnol. Aliment.

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“…Thus, naturally occurring antioxidants have been successfully employed with marine oils (12,13), minced fish (14,15) and whole or filleted fish (16,17).…”

Section: Introductionmentioning

confidence: 99%

Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection

Aubourg

2000

European Food Research and Technology

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Previous research has studied fluorescence development during fish processing; as a result, a bathochromic shift towards higher wavelength maxima was detected and employed successfully as a way of measuring quality changes. In the present work, the same fluorescence analysis was tested for assessing the preservative effect of an antioxidant compound on thermally treated marine lipids. For it, two kinds of marine lipids systems (cod liver oil and horse mackerel white muscle) were heated under different time (up to 15 days), temperature (15ºC, 30ºC and 50ºC) and antioxidant (citric acid) content (0.01-0.50% in the oil systems, w/w; 0.10-1.00% in the fish muscle systems, w/w) conditions. Fluorescence results showed an antioxidant effect at all the temperatures studied; at 50ºC the citric acid presence produced a significant decrease of the bathochromic shift of fluorescence in both the oil and the fish muscle systems when present in the following concentrations rangs: 0.10-0.50% and 0.40-1.00%, respectively.The antioxidant effect of citric acid was also confirmed by the traditional browning development (420 nm) analysis. Good linear correlations were obtained for both fluorescence and browning values with the reaction time at all the temperatures tested. It is concluded that fluorescence analysis could be successfully employed as an accurate tool when studying the effect of antioxidant compounds during marine products manufacture, specially in cases where interaction compounds formation between lipid oxidation products and nucleophilic constituents are prone to be formed.Running Title: Antioxidant effectiveness assessment by fluorescence detection

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“…To obtain MF, flesh muscle is ruptured increasing the tissue surface exposed to temperature, favoring lipid oxidation (Kelleher et al, 1992) and contamination by microorganisms (Tenuta-Filho and Jesus, 2003). In addition, blood pigments can spread to and darken minced mass, hampering the use of large proportions of MF in meat products for it may cause color, odor, texture and flavor alterations (Trindade et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage

Filho

Fávaro-Trindade

Trindade

et al. 2010

Sci. agric. (Piracicaba, Braz.)

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Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3ºC. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated for up to 40 days. The addition of MF to sausages increased TBARS values and decreases TVB-N, L*, a* and b* values. Acceptability of color attribute decreased with increasing MF; best flavor, texture and overall acceptability scores were registered for sausages containing 40 and 60% MF; best odor was registered for 100% MF. Pathogenic microorganisms were not detected, but decrease in pH and proliferation of aerobic psychrotrophic bacteria which, however, did not compromise sensory evaluation of sausages were registered throughout storage. Sausages prepared with MF from tilapia filleting waste have a shelf-life of 40 days when stored at 0±0.3ºC, and the maximum recommended MF inclusion to maintain good sensory quality is 60%. Key words: Fish sausage, lipid oxidation, filleting waste, shelf-life, sensory acceptability Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do Nilo e armazenadas sob refrigeração RESUMO: O rendimento de filetagem da tilápia do Nilo, Oreochromis niloticus, Linnaeus, é considerado baixo (30%) gerando conseqüentemente uma grande quantidade de resíduos que podem causar perdas econômicas e problemas ambientais. Estes resíduos podem ser utilizados para a obtenção de carne mecanicamente separada (CMS) e utilizado na elaboração de salsichas. Avaliou-se a qualidade de salsichas elaboradas com 0, 20, 40, 60, 80 e 100% de inclusão de CMS de resíduos de filetagem de tilápias do Nilo armazenadas a 0±0,3ºC. As alterações de cor instrumental (L*, a* e b*), oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (TVB-N), pH, microbiológicas (bactérias patogênicas e aeróbias psicrotróficas) e sensoriais (cor, odor, sabor, textura e aceitação global) foram avaliadas por até 40 dias. A adição de CMS em salsichas causou aumento nos valores de TBARS e diminuição nos valores de BNV, L*, a* e b*. A aceitação do atributo cor diminuiu com o incremento de CMS. O melhor sabor, textura e aceitação global foram obtidos em salsichas que continham 40 e 60% de CMS, e o odor com 100% de CMS. Não foi detectada presença de bactérias patogênicas. Durante o período de estocagem houve diminuição no pH e multiplicação das bactérias aeróbias psicrotróficas, porém não comprometendo na avaliação sensorial das salsichas. Portanto, sal...

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Inhibition of Lipid Oxidation during Processing of Washed, Minced Atlantic Mackerel

Cited by 61 publications

References 19 publications

Elaboração de empanado a partir da corvina (Micropogonias furnieri)

Elaboração de empanado a partir da corvina (Micropogonias furnieri)

Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection

Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage

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