Monitoring Quality of Packaged Pacific Ocean Perch (<i>Sebastes alutus</i>) in Storage

Shamaila, Mawele; Skura, B.J.; Nakai, S.

doi:10.1300/j030v04n03_04

Cited by 3 publications

(4 citation statements)

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“…The L* value ranged from 52 to 54 and showed no significant changes (p>0.05) in this study. This observation is similar to a previous study, where the L* value of scallops stored at 0 °C remained unperturbed over 15 days (Ocano-Higuera, Maeda-Martinez, Lugo-Sanchez, & Pacheco-Aguilar, 2006).In contrast, it has been reported that the L* value of oval squid (Sepioteuthis lessoniana) and Pacific Ocean perch (Sebastes alutus) increases after their shelf-life(Okamoto et al, 2008;Shamaila, Skura, & Nakai. 1995).…”

supporting

confidence: 89%

“…The increase in pH has been reported to be caused by the accumulation of alkaline bio-transformers due to the accumulation of bacteria over time (Ocano-Higuera et al, 2006). In contrast, it has been reported that the L* value of oval squid (Sepioteuthis lessoniana) and Pacific Ocean perch (Sebastes alutus) increases after their shelf-life (Okamoto et al, 2008;Shamaila, Skura, & Nakai. 1995).…”

Section: Changes In Ph and Color Valuesmentioning

confidence: 97%

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Quality Changes in the Adductor Muscle of Ezo Giant Scallop Mizuhopecten yessoensis (Jay, 1857) during Refrigerated Storage

Seki¹

2021

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Recently, the popularity of scallops consumption and the preference to eat them raw have been increasing worldwide. Therefore, maintaining its freshness and quality is important. It is necessary to investigate the changes in quality, particularly umami-related component parameters and perform a comprehensive evaluation to assess scallop quality over time. In this study, the distinction in the abundance of microorganisms, K value, pH, color value, glycogen content, and ATP-related compound levels (i.e., ATP, ADP, AMP, IMP, HxR, Hx, and glutamic acid levels) were investigated to determine the quality of Ezo giant scallops. The parameters were evaluated every day for six days at 4°C post mortem of the scallops. The total viable aerobic count of marine bacteria increased from 1 to 3 log CFU/g over six days, and the K value increased sharply from 18% on day 2 to 66% on day 4. The pH decreased from 7.0 on day 0 to 6.0 on day 3, but the color value did not change during the six days of observation. The AMP content increased over three days and then decreased during the last three days of storage. IMP was not detected; meanwhile, the glycogen and glutamic acid levels were stable during the observation. Based on these results, the best recommendation is to serve the refrigerated scallops as sashimi for not more than two days and cook by the third day to preserve the quality.

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supporting

confidence: 89%

Section: Changes In Ph and Color Valuesmentioning

confidence: 97%

Quality Changes in the Adductor Muscle of Ezo Giant Scallop Mizuhopecten yessoensis (Jay, 1857) during Refrigerated Storage

Seki¹

2021

Squalen Bull. Marine Fisheries Postharvest Biotech.

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“…TMA was detected only in the viscera, which was an observation consistent with Wu and Bechtel (2008), who examined a series of raw fish by‐products and found TMA only in the viscera (pollock and arrowtooth flounder). Shamaila et al. (1995) monitored the quality of packaged POP fillets over 2 days of storage and reported that TMA values increased from essentially 0 to a high value of approximately 70 mg TMA/100 g for two of the packaging treatments stored at 3C.…”

Section: Resultsmentioning

confidence: 99%

CHEMICAL AND NUTRITIONAL PROPERTIES OF PACIFIC OCEAN PERCH (SEBASTES ALUTUS) WHOLE FISH AND BY-PRODUCTS

Bechtel

Morey

Oliveira

et al. 2010

Journal of Food Processing and Preservation

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There is a growing interest in developing either food or feed ingredients from the large volumes of Pacific Ocean perch (POP) by‐products produced in Alaska. Determining the chemical composition of POP by‐products is fundamental for developing novel ingredients using these materials. The objective of this study was to chemically characterize POP and its by‐products. Triplicate samples of fresh POP whole fish, heads, frames and viscera were obtained from a commercial seafood processor in Alaska, and each replicate sample was individually analyzed for moisture, lipid, protein, ash, amino acid and mineral contents, fatty acid profile, lipid classes, pH, protein solubility, color, volatile amines and sodium dodecyl sulfate polyacrylamide gel electrophoresis of the proteins. The lipid and protein contents of the POP samples were 7.8 and 17.9% for whole fish, 10.5 and 15.2% for frames, 9.3 and 14.9% for heads, and 13.5 and 11.3% for viscera, respectively. Frames, heads and whole fish had ash values of 6.0, 6.7 and 4.3%, respectively. From the amino acid profiles, the values for lysine ranged from a low value of 7.3% for heads to a high value of 8.3% of total amino acids for frames. Methionine values ranged from 3.2 to 3.4% for all tissues. Frames and heads had high values for calcium and phosphorus, while viscera had the highest levels of iron. The analysis of fatty acids indicated high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) with EPA/DHA ratios of approximately 2 for all tissues. Results indicated that the protein fraction of POP by‐products was of high quality, and its lipids were a valuable source of omega‐3 fatty acids. PRACTICAL APPLICATIONS This paper is the first examination of the chemical and nutritional properties of Pacific Ocean Perch (POP). There are fish processors that process substantial volumes of POP; however, the byproduct is seldom further processed into unique products. Processors could segregate POP byproducts and use this material to make products such as oils with a unique fatty acid profile as well as a distinctive color. Likewise single species POP byproduct meals could be produced and possibly fill niche market needs as food and feed ingredients.

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“…These results are in agreement with the findings of Quiñones et al (2003) on smoked trout fillets packaged under an 80% Downloaded by [The University of Manchester Library] at 10:15 21 December 2014 N 2 /20% CO 2 gas mixture over 28 days. An increase in lightness was reported in Pacific ocean perch (Sebastes alutus) stored 21 days under 100% CO 2 (Shamaila et al, 1995), in hake fillets stored under 60% air/ 40% CO 2 gas mixture (Pastoriza et al, 1996b), and in seabass (Dicentrachus labrax) packaged under CO 2 -enriched atmosphere for 21 days (Masniyom et al, 2002). On the other hand, Gerdes and Santos Valdez (1991) reported that lightness of Pacific red snappers (Sebastes spp) stored under 100% air or 10% O 2 /40% N 2 /50% CO 2 gas mixture over 21 days decreased in all samples over time (the color of the flesh turned darker).…”

Section: Colormentioning

confidence: 88%

Argon Modified Atmosphere Packaging for Fillets of Rainbow Trout (Oncorhynchus mykiss) Fed Astaxanthin or Canthaxanthin

Choubert

Brisbarre

Parfouru³

et al. 2008

Journal of Aquatic Food Product Technology

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Fillets from rainbow trout fed astaxanthin or canthaxanthin were packaged under air and modified atmosphere, 60% N 2 /40% CO 2 and 60% Ar/40% CO 2 , and stored at +2°C for 26 days. Fish samples were analyzed at day 0, 5, 9, 13, 16, 19, 22, and 26 after processing. Drip loss, internal pH, surface color, carotenoid content, total lipid content, thiobarbituric acid reactive substances, and microbial contents of fish fillets were determined. A significant positive effect was found between pigment fed, gas used, and time of storage for the analyzed parameters. The use of argon Georges Choubert, PhD, and Frédéric Brisbarre, MSc, are affiliated with

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Monitoring Quality of Packaged Pacific Ocean Perch (Sebastes alutus) in Storage

Cited by 3 publications

References 0 publications

Quality Changes in the Adductor Muscle of Ezo Giant Scallop Mizuhopecten yessoensis (Jay, 1857) during Refrigerated Storage

Quality Changes in the Adductor Muscle of Ezo Giant Scallop Mizuhopecten yessoensis (Jay, 1857) during Refrigerated Storage

CHEMICAL AND NUTRITIONAL PROPERTIES OF PACIFIC OCEAN PERCH (SEBASTES ALUTUS) WHOLE FISH AND BY-PRODUCTS

Argon Modified Atmosphere Packaging for Fillets of Rainbow Trout (Oncorhynchus mykiss) Fed Astaxanthin or Canthaxanthin

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