Liquid Loss as Effected byPost mortem Ultrastructural Changes in Fish Muscle: Cod (Gadus morhua L) and Salmon (Salmo salar)

Ofstad, Ragni; Egelandsdal, Bjørg; Kidman, Siw; Myklebust, R.; Olsen, Ragnar L.; Hermansson, Anne‐Marie

doi:10.1002/(sici)1097-0010(199607)71:3<301::aid-jsfa583>3.0.co;2-0

Cited by 151 publications

(66 citation statements)

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“…However, hardness reduction tested by instrument agreed well with texture softening of raw fillets judged by sensory evaluation. The WHC of muscle was regarded as an essential quality parameter and great influence to muscle texture concerned by both industry and the consumers (Ofstad et al, 1993;Olsson et al, 2003). WHC reflected the free or mobilizable water as a textural parameter in muscle and affected sensory perception of juiciness of the fillet (Jonsson et al, 2001).…”

Section: Texture Analysismentioning

confidence: 99%

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Liu¹,

Wen²,

Zhong³

et al. 2010

Afr. J. Biotechnol.

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The quality deterioration of tray-packed tilapia (genetically improved farmed tilapia strain of Oreochromis niloticus) fillets stored at 0°C were studied by integrated evaluations of sensory, microbiological, biochemical and physical analysis, in order to expound the mechanism of fish spoilage and develop the most reliable indicators for quality assessment. The results showed that four quality index as Pseudomonas counts, total volatile basic nitrogen (TVBN), cadaverine (CAD) and K value were highly correlated (r > 0.90) with storage time and sensory acceptability. Protein degradation was visible on SDS-PAGE when microbiological load exceeded 6 log cfu/g. Thiobarbituric acid reactive substances (TBARS) value remained at a very low level throughout the storage, suggesting low lipid oxidation in muscle. Hardness decrease tested by texture machine was consistent with texture softening of fillets in the sensory evaluation. Considering fish freshness and microbiological safety, the shelf life of tilapia fillets stored at 0°C was approximately 10 -12 days.

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Section: Texture Analysismentioning

confidence: 99%

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Liu¹,

Wen²,

Zhong³

et al. 2010

Afr. J. Biotechnol.

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“…Differences in DSC curves between wild and fed cod were largely explained by variation in pH (Ofstad et al 1996). Recently, comparative iced storage experiments using fl ake ice and ice slurry called StreamIce ® were performed on board ship using sardine, herring and horse mackerel caught in early autumn as raw material.…”

Section: Post Mortem Changes and Infl Uence Of Chilled Storagementioning

confidence: 99%

Differential Scanning Calorimetry

Schubring

2009

Fishery Products

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Differential scanning calorimetry (DSC) is a well-established measuring method that is used on a large scale in different areas of research, development, and quality inspection and testing. Thermal effects can be quickly identifi ed and the relevant temperature and the characteristic caloric values determined using substance quantities in the mgmilligram range. Measurement values obtained by DSC allow heat capacity, heat of transition kinetic data, purity and glass transition to be determined. DSC curves serve to identify substances (Höhne et al. 1996). When a material undergoes a change in physical state such as melting or transition from one crystalline form to another, or when a material reacts chemically, heat is either absorbed or liberated. According to Lund (1983), DSC offers a tremendous potential for studying physicochemical changes that occur in foods. During the 1980s, its use in food research became apparent.DSC is characterised by its usefulness for analysing phase changes. Reactions that can lead to such phase changes are crystallisation of water (melting and freezing), evaporation of water and certain chemical reactions, for example protein denaturation. In DSC the temperature of the sample and reference are maintained the same and amount of heat required to achieve this is recorded. The DSC curve is a plot of heat fl ow against temperature. Consequently, the enthalpy change involved in the reaction can be determined from the area under the curve of heat-fl ow versus time. Material of known enthalpy can be used to calibrate the equipment. For samples containing water, evaporation is prevented using sealed containers. For examining frozen water in foods, results that are more reproducible are obtained while thawing frozen products than during cooling and freezing of products, because the variable phenomenon of super-cooling occurs during freezing. For proteins, the temperature corresponding to the maximum peak height is often used as an indication of the denaturation temperature, and the width of the peak as a measure of the complexity of the denaturation reaction. Using these assumptions, it is possible to observe how the denaturation temperature is affected by the changes in pH or the presence of other components, and the variation in enthalpy with denaturation temperature. As a protein becomes more denatured, the size of the peak should decrease. Phase changes in these both main components of the fi sh fl esh (water and protein) are subject of DSC investigation in this special fi eld. DSC has emerged 173 Fishery Products: Quality, safety and authenticity Edited by Hartmut Rehbein and Jörg Oehlenschläger

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“…The WHC was measured on coarsely homogenised muscle tissue at 4-5°C by determining the weight of the liquid lost after a low speed centrifugation as described earlier (Ofstad, Kidman, Myklebust & Hermansson, 1993). The WHC was expressed as weight of water retained (g 100g -1 ).…”

Section: Chemical Analysismentioning

confidence: 99%

Physical and quality attributes of salted cod (Gadus morhua L.) as affected by the state of rigor and freezing prior to salting

Lauritzsen¹,

Akse²,

Johansen³

et al. 2004

Food Research International

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The effects of the rigor state and freezing of cod prior to salting on the mass transfer during production and the quality of heavily cured cod have been investigated. Pre-rigor salting lead to a larger reduction in weight, a higher water loss and a lower uptake of NaCl than in fish salted post-rigor and in fish salted after frozen storage. The cause of this is believed to be the simultaneous influx of NaCl and rigor contractions in the fish muscle. In order to reduce the loss of proteins from the raw material and to increase the instrumental lightness values (L*) of the salt ripened product, the fish should be salted in pre-rigor state.However, if the primary focus is on the weight yield, the fish should be salted post-rigor after chilling or freezing pre-or post-rigor. Freezing and thawing of cod prior to salting post-rigor increased the firmness of the salt cured product compared to chilled fish salted post-rigor.

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Liquid Loss as Effected byPost mortem Ultrastructural Changes in Fish Muscle: Cod (Gadus morhua L) and Salmon (Salmo salar)

Cited by 151 publications

References 0 publications

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Differential Scanning Calorimetry

Physical and quality attributes of salted cod (Gadus morhua L.) as affected by the state of rigor and freezing prior to salting

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