Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network

Halamíčková, Alena; Malota, L.

doi:10.2754/avb201079020329

Cited by 10 publications

(9 citation statements)

References 18 publications

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“…These values represent the quality of the food during storage. The pH and VBN values can be used to describe the spoilage conditions of food, such as fish [37], while the TBARS value describes lipid peroxidation in food [38].…”

Section: Chemical Properties Of Braised Mackerel With Radishmentioning

confidence: 99%

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Tirtawijaya

Kim

Cho

et al. 2021

Foods

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The coronavirus disease pandemic has contributed to increasing convenience in food preferences. Home meal replacement (HMR) products are ready-to-eat, -cook, or -heat foods, providing convenience for consumers. We developed a HMR product containing mackerel as a protein- and lipid-rich source using various food-processing technologies to maintain its nutritional content and prolong shelf life. The HMR product contained mackerel, radish, and sauce in a ratio of 5:1:4. Raw frozen mackerels were thawed by using a high-frequency defroster before being braised using a superheated steam roaster. Response surface methodology was employed to obtain the optimal heating conditions of 181 °C for 9 min. The final test HMR product was packed in a polypropylene plastic bowl prior to freezing at −35 °C for 1 h using a quick freezing system. The HMR product developed using these technologies exhibited stable microbiological and chemical properties for 90 days of storage. Sensory scores gradually decreased with increasing storage temperature and time. Protein content in the HMR product was 13%, 40% of which comprised essential amino acids; lipid content was 13.4%, 18% of which was composed of docosahexaenoic acid. The HMR product can preserve its quality and is considered safe for consumption for up to 40 months of storage at −18 °C.

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Section: Chemical Properties Of Braised Mackerel With Radishmentioning

confidence: 99%

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Tirtawijaya

Kim

Cho

et al. 2021

Foods

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“…The TBARS value represents lipid peroxidation, which increases the malondialdehyde (MDA) level (Halamickova & Malota, 2010). MDA in food is formed by the initial oxidation of polyunsaturated fatty acid (PUFA), which produces the rancid taste and leads to the spoilage of fish products (Ruiz-Capillas & Moral, 2001).…”

Section: Tbarsmentioning

confidence: 99%

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Tirtawijaya

Park

Won

et al. 2020

J Food Process Preserv

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The hagfish (Myxine glutinosa), an eel‐shaped demersal fish, is a potential protein source with a distinctive flavor. Additionally, the consumption of hagfish is believed to exert aphrodisiac activity. This study attempted to evaluate the effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish under optimal conditions. There was a significant increase in the sensory attributes such as color, taste, aroma, and texture of processed hagfish (p < .05). Cooking the hagfish with this combination resulted in acceptable physicochemical and microbial properties. Additionally, the processed hagfish exhibited good nutritional value with high contents of protein (10.8 g), fat (5.4 g), carbohydrate (12.1 g), and calorie (140.2 kcal/100 g). The processed product can maintain its quality for 22 days at 10°C. These results indicated that the ready‐to‐eat hagfish can be an alternative for healthy consumption of processed food and for the diversification of processed marine products. Practical applications Conventional foods are increasingly popular as they are ready‐to‐eat and simple to cook. The quality and nutritional value of these foods are important for the production process. Our study revealed that steaming in superheated steam roaster (SS) and hot smoking (HS) treatment combination improved the quality characteristics of hagfish meat, a popular fish in Korea. We optimized the temperature and duration of steaming and smoking for cooking hagfish. The processed hagfish exhibited acceptable sensory properties and marketable physicochemical and microbial properties. Our investigation resulted in a shelf‐life improvement of the new ready‐to‐eat seafood product. The results of this study revealed that treating the hagfish with the combination of SS and HS can preserve its quality for 22 days when stored at 10°C. Hence, this study establishes the procedures for preparing this product, which can be readily marketed.

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“…These high correlations indicate that fish lipids are highly unsaturated fatty acids (Halamíčková and Malota, 2010;Rael et al, 2004) and therefore, can be easily oxidized (Vidotti et al, 2011). Oxidation can affect the nutritional quality of the product by making the proteins and amino acids unavailable and also making the product unpalatable.…”

Section: Correlation Between Physico-chemical and Microbiological Chamentioning

confidence: 99%

Microbial population and physico-chemical composition of an African Fish based flavouring agent and taste enhancer

Kindossi¹,

Anihouvi²,

Akpo-Djenontin³

et al. 2016

Afr. J. Food Sci.

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Sixty samples of a traditional flavouring agent and taste enhancer (FATE) locally referred to asLanhouin obtained by spontaneous fermentation of cassava fish (Pseudotolithus sp.) and king fish (Scomberomorus tritor), used as traditional condiment to enhance the flavour of many dishes were purchased from processing sites and markets, for physico-chemical and microbiological characterization using standard methods. FATE samples exhibited similar water activity level (0.75-0.77), variable pH values (6.88-7.68), variable amounts of dry matter (43.4-47.2 g/100 g), salt (18.7-26.6 g/100 g DM), protein (49.2-53.8 g/100 g DM), lipid (10.8-47.4 g/100 g DM), thiobarbituric acid reactive substances (24.8 to 27.1 mg malonaldehyde/kg DM), total volatile nitrogen (453.6 to 618.6 mg N/100 g DM) and acidity index (1.7 to 4.9 g oleic acid /100 g DM), various organic acids and histamine contents within acceptable limit of 20 mg/100 g for 87% of samples analysed. For all these chemical components, significant differences (p < 0.05) were observed between fish species and between sampling places. Total viable counts were ranged between 3.6 to 4.2 Log cfu/g. No Salmonella and Listeria monocytogenes were found in any FATE sample. The technological flora such as lactic acid bacteria were enumerated (1.2 Log cfu/g) in 42% of samples while coagulase negative Staphylococci were found in all the FATE samples (2.9-3.9 Log cfu/g).

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Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network

Cited by 10 publications

References 18 publications

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Microbial population and physico-chemical composition of an African Fish based flavouring agent and taste enhancer

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