Nutritional, microbial and organoleptic qualities of fish patties prepared from carp (Cyprinus carpio Linn.) of three weight groups

Sehgal, H. S.; Shahi, Meenakshi; Sehgal, Gurpreet K.; Thind, S. K.

doi:10.1007/s13197-010-0118-x

Cited by 11 publications

(10 citation statements)

References 7 publications

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“…The lowest AP counts were observed in the fish patties with AF 400 as compared to other groups during whole storage period at 0-4°C. At the time of spoilage, AP count was determined as 10 6 -10 7 cfu/g in fish products (Ulrike et al 2000;Sehgal et al 2011). In the present study, fish patties with WF 400, WF 200 and control samples spoiled at 3 days while fish patties with AF 400 spoiled at 5 days of storage.…”

Section: Microbiological Analysismentioning

confidence: 55%

Effects of Fibers on the Quality of Fish Patties Stored at (0-4ºc)

Cadun¹

2015

J Food Health Sci

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Abstract:The effect of different types (wheat fiber (WF) and apple fiber (AF)) of fibers and different sizes of wheat fibers (WF 200 and WF 400) on the quality of fish patties during storage was determined. Chemical quality (pH, TVB-N mg N/100g, TBA mg malonaldehyde/kg) instrumental (color, texture parameters and expressible moisture), sensory, and microbiological analysis (yeast and mold, total aerobic plate count) of fish patties were done to determine the effects of the fibers. Functional properties (WRC and FAC) of dietary fibers were also determined. Group control, WF 200 and WF 400 exceeded the consumption limits at day 3 while group AF 400 exceeded the consumption limits at day 5.

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Section: Microbiological Analysismentioning

confidence: 55%

Effects of Fibers on the Quality of Fish Patties Stored at (0-4ºc)

Cadun¹

2015

J Food Health Sci

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“…In this field, Yerlikaya, Gokoglu, and Uran [11] studied the changes in the quality of anchovy burgers during refrigerated storage when these new formulas began to be found in supermarkets. Sehgal et al [12] also studied the changes of microbiological growth and organoleptic quality of fish burgers prepared from carp, but they did not use natural antioxidants to preserve them. Salgado et al [13] studied the use of films of sunflower protein enriched with essential oil of cloves and its application as preservatives in sardine burgers, but they did not apply these functional ingredients directly to the formula.…”

Section: Introductionmentioning

confidence: 99%

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

Martínez-Zamora

Ros

Nieto

2020

Plants

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The natural functional ingredients derived from pomegranate (41.4% punicalagin), rosemary (5.8% carnosic acid and carnosol), hydroxytyrosol (7.3%), and citrus (55% hesperidin) fruits were combined separately with acerola (17% vitamin C) and essential oils rich in fatty acids (45% α-linolenic (ALA) and 40% docosahexaenoic (DHA)) provide a natural substitute of synthetic preservatives for fish patties, avoiding E-numbers on labels. Microbiological and physicochemical properties of the formulations were examined, sensory analysis was conducted, and changes in their shelf life due to storage for 14 days under chilled storage, adding these ingredients, were determined. The results obtained showed that the fish patties reported a high level of protein (14%), low fat (<2%), with a high contribution of phosphorus and selenium minerals, and higher levels of ALA up to 40% (in the case of rosemary extract (R)) and DHA by 30% (Ct), compared to the Control sample. The fish patties suffered microbiological, flavor, and odor spoilage and rapid lipid oxidation associated with rancidity. It can be said that the fish preparations have a duration of less than 7 days (between 4–6 days), except for the preparation with pomegranate extract (P) that has a longer life, from 7 to 11 days. Consequently, replacing synthetic additives by natural extracts offers a new clean label product with potential health benefits that resembles the commercial fish patties.

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“…ADF is determined gravimetrically as the residue remaining after extraction (Helrich 1990). Gross energy (GE) was estimated by an adiabatic bomb calorimeter (IKA C7000) using benzoic acid as a standard (Sehgal et al 2011).…”

Section: Proximate Composition Analysismentioning

confidence: 99%

Comparative evaluation of Jatropha curcas L. seed meals obtained by different methods of defatting on toxic, antinutritional and nutritive factors

Xiao

Zhang

2011

J Food Sci Technol

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Different methods of defatting have a great impact on toxic, antinutritional and nutritive factors in the oilseed meals. In order to find the most suitable methods of defatting for Jatropha curcas seed meals, the Jatropha curcas L. seed meals, defatted by Soxhlet extraction and screw-press were characterized for their toxic, anti-nutritional and nutrient factors in this study. The toxins (phorbolesters, 3.1 and 2.9 mg/g) and some anti-nutritional factors (saponins, 2.9 and 2.6%; phytates, 11.1 and 11.6%) in meals obtained by the two defatting methods were present at high concentrations. However, the trypsin inhibitors activity (TIA) and lectin (2.7 mg/g and 1.5 mg/ml) in the screw-pressed meal were significantly lower, due to the high temperature (120 °C) used in this defatting process. From nutritional side, the values of crude protein (CP), buffer-soluble nitrogen, non-protein nitrogen, pepsin insoluble nitrogen, in vitro protein digestibility (IVPD), as well as essential amino acid index (EAAI), biological value (BV), nutritional index (NI) and protein-digestibility-corrected amino acid score (PDCAAS) of the meal obtained by Soxhlet extraction were better than the screw-pressed meal. However, taking practical application into account, from detoxification side, screw-pressed meal is better for detoxification.

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Nutritional, microbial and organoleptic qualities of fish patties prepared from carp (Cyprinus carpio Linn.) of three weight groups

Cited by 11 publications

References 7 publications

Effects of Fibers on the Quality of Fish Patties Stored at (0-4ºc)

Effects of Fibers on the Quality of Fish Patties Stored at (0-4ºc)

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

Comparative evaluation of Jatropha curcas L. seed meals obtained by different methods of defatting on toxic, antinutritional and nutritive factors

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