Muscle tissue structure and flesh texture in gilthead sea bream, Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging

Ayala, María Dolores; Santaella, Marina; Martı́nez, Carmen; Periago, María Jesús; Blanco, Alfonso; Vázquez, Javier Velasco; López-Albors, Octavio

doi:10.1016/j.lwt.2010.09.014

Cited by 35 publications

(24 citation statements)

References 21 publications

(39 reference statements)

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“…A considerable number of articles have demonstrated the contribution of endogenous muscle protease enzymes to textural degradation of fish during iced, refrigerated, or frozen storage and thermal processing [1][2][3]. Existing studies have also examined the possible relation of those proteolytic enzymes to soft texture fish fillets on some well-known commercial species such as Atlantic salmon, Atlantic cod, rainbow trout, herring, carp, gilthead seabream, and lizard fish [1,[4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Preventing Soft Texture Fish Fillets through Brine Injection Technology

Harikedua

DeWitt

2017

Journal of Food Quality

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An exploratory study was conducted to determine if multineedle injection technology could deliver protease inhibitor ingredients into fish fillets at sufficient levels to inhibit protease activity. Pacific whiting is used as a model in this study. Fillet treatments ( = 8/treatment) included noninjection (C), injection of base brine containing 3% salt and 3% sodium tripolyphosphate (B), injection of base brine and 3% egg white (B EW ), and injection of base brine, 0.1% xanthan gum, and 3% dried potato extract (B PE ). Xanthan gum was used as a suspension aid. Actual brine incorporation was 12.2 ± 0.5%. Cathepsin L activity was evaluated at pH 5.5 (optimal pH) and ultimate pH. Quality measures evaluated included CIE Lab color, shear force, and lipid oxidation. Fillets injected with B EW and B PE were significantly lower in cathepsin L activity when measured at pH 5.5. B EW and B PE fillets were darker in appearance than B or C fillets. Untreated fillets (C) had higher variability in shear force value than treated fillets. There was no effect of treatment on lipid oxidation. Results suggested that injection technology can be utilized to incorporate protease inhibitor ingredients (3% EW or 3% PE) at levels sufficient to reduce cathepsin L activity in Pacific whiting fillets.

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Section: Introductionmentioning

confidence: 99%

Preventing Soft Texture Fish Fillets through Brine Injection Technology

Harikedua

DeWitt

2017

Journal of Food Quality

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“…Autophagic vacuoles containing partially degraded organelles and myeloid structures were observed in both dorsal and ventral muscles at day 5 (Figs 10C and 10D). Similarly, autophagic vacuoles with myeloid structures were observed at day 5 post mortem in sea bream kept on ice50 and at day 22 post mortem in refrigerated non‐vacuum‐treated fillets 75. Autophagic mechanisms are excited in some organelles by degradation in muscle,76 and autophagy is a process by which cellular components are sequestered and delivered to lysosomes for degradation 77…”

Section: Resultsmentioning

confidence: 94%

Structural and ultrastructural changes of full‐cycle cultured Pacific bluefin tuna (Thunnus orientalis) muscle slices during chilled storage

et al. 2012

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Loss of myofibre-myofibre adhesion, detachment of the plasmalemma and disruption of other components did not lower the breaking strength of PBT muscle. This provides evidence that the muscle breaking strength of PBT is not only associated with the detachment of myofibres or detachment of the plasmalemma. Other factors that produce cement-like substances, such as cementation of the myofibrillar components and degradation of the sarcoplasmic reticulum, may also increase breaking strength.

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“…Vacuum packaging (VP) is one of the methods of the natural preservation in order to delay the degradation and maintain the quality of the products longer [37]. Although VP is widely used as a supplement to ice or refrigeration to decrease the supply of oxygen to the aerobic bacteria in the flesh to extend the shelf life of product, loss in water-holding capacity of fish stored under VP generally occurs [2]. So, phosphate compounds have been used in seafood products to improve the functionality before VP, especially to increase the water holding capacity [16].…”

Section: Introductionmentioning

confidence: 99%

Combination Effect of Phosphate and Vacuum Packaging on Quality Parameters of Refrigerated Aurigequula fasciata Fillets

Ghalati

Khodanazary

Hosseini

et al. 2017

J Package Technol Res

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The effect of vacuum packaging on the quality changes of Aurigequula fasciata fillets treated with or without phosphate during refrigerated storage of 16 days was investigated. The results showed that the fillets treated with polyphosphate significantly maintained tissue hardness when compared to the control. The polyphosphate especially sodium tripolyphosphate (STPP) treatment also inhibited the microbiological and chemical properties throughout the storage times. Sulfhydryl (SH) content of fish actomyosin increased in fillets storage at refrigerator. Pretreatment with tetra sodium pyrophosphate resulted in the retarded protein denaturation as evidenced by the reduced changes in sulfhydryl content during the extended storage. Therefore, Pretreatment by soaking the A. fasciata fillet in STPP prior to storage was more effective in improving the quality properties during refrigerated storage when compared with other samples.

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Muscle tissue structure and flesh texture in gilthead sea bream, Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging

Cited by 35 publications

References 21 publications

Preventing Soft Texture Fish Fillets through Brine Injection Technology

Preventing Soft Texture Fish Fillets through Brine Injection Technology

Structural and ultrastructural changes of full‐cycle cultured Pacific bluefin tuna (Thunnus orientalis) muscle slices during chilled storage

Combination Effect of Phosphate and Vacuum Packaging on Quality Parameters of Refrigerated Aurigequula fasciata Fillets

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