Nutritional Quality, Physical Properties and Lipid Stability of Ready-to-cook Fish Products are Preserved during Frozen Storage and Oven-cooking

Husein, Yara; Secci, Giulia; Mancini, Simone; Zanoni, Bruno; Parisi, Giuliana

doi:10.1080/10498850.2019.1708834

Cited by 10 publications

(6 citation statements)

References 35 publications

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“…In both papers, the authors found that there is a lower frequency of consumption for consumers who are uncomfortable cooking or preparing these products. For this reason, ready-tocook FAP's products can be considered an adequate policy that could promote the consumption of FAPs in the EU (Husein et al, 2020). Stead et al (2004) warned that there are no simple solutions to those who are identified as feeling uncomfortable cooking FAPs, as the lack of confidence could be better aligned with unfamiliarity than with lack of cooking skills.…”

Section: Discussionmentioning

confidence: 99%

Determinants of fishery and aquaculture products consumption at home in the EU28

Cantillo

Martı́n

Román

2021

Food Quality and Preference

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The European Union (EU) is the world's largest market for fishery and aquaculture products (FAPs) in nominal terms. Given the importance of these products, EU authorities and policy-makers are continuously monitoring consumer preferences and attitudes, analysing whether or not the implementation of EU policies and regulations improves the market conditions. For example, the Eurobarometer (European Union, 2018a) surveyed 27,732 EU residents including a specific module to analyse the fishery and aquaculture EU market. In this study, the dataset is used to estimate Ordered Probit models using effects coding and their marginal effects to identify the main determinants of the frequency of FAPs at-home consumption. Results indicate that the highest probability to consume more frequently FAPs is related to considering that one of the main reasons for buying or eating fishery and aquaculture products is because they are healthy, while the highest probability to consume less frequently FAPs is related to consumers who do not understand at all the information accompanying the products. Similarly, other important reasons for consuming FAPs more frequently are their good taste and low relative price. Also, results indicate a higher frequency of consumption of FAPs for those consumers who are over 55 years of age, are wealthy, have a wild product preference, live in a household of 3 persons or more and are very satisfied with their lives. To our best knowledge, there is not a similar approach in the current literature that considers such an extensive sample which is representative of all the countries that conform the EU28. Results provide valuable information especially for producers and authorities in terms of marketing and policy analysis.

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Section: Discussionmentioning

confidence: 99%

Determinants of fishery and aquaculture products consumption at home in the EU28

Cantillo

Martı́n

Román

2021

Food Quality and Preference

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“…Por ello, el almacenamiento en congelación preserva la pérdida de la calidad nutricional de HT ocasionada por fenómenos oxidativos. Como resultado, hubo una disminución del valor de TBARS (por el efecto antioxidante del jugo de limón añadido a la formulación) y el contenido de ácidos grasos poliinsaturados (PUFA) de la HT no cambió luego de 90 días de almacenamiento (Husein et al, 2020). La inclusión de aditivos naturales en HT tiene distintas funciones: no permitir el incremento de la oxidación lipídica, mejorar el color y la textura, otorgar estabilidad fisicoquímica e inhibir el crecimiento de microorganismos patógenos.…”

Section: Hamburguesasunclassified

La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

Florez-Jalixto

Roldán-Acero

2021

Rev. investig. altoandin.

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Trout was introduced in our country in 1928 and managed to adapt to the freshwater ecosystems of the Peruvian highlands. It currently represents the economic livelihood of many micro and small-scale fish farmers, together with medium and large companies in regions such as Puno, Pasco, Huancavelica and Junín, whose growth in recent years has been considerable. The 71.98% of this resource was destined for consumption in its fresh state and only 28.02% was processed as frozen, which shows the lack of diversification of value-added products in the production chain of this sweet aquaculture species, together with a shortage of research. Therefore, the purpose of this research was to compile the latest studies, carried out in different countries, related to the processing of this species because it is an excellent raw material due to its nutritional value and techno-functional characteristics. The research work collected covered the use of traditional methods and technologies such as marinating, salting, drying, and smoking, as well as innovative restructuring processes applied to trout minced muscle and filleting by-products. These investigations found that the different food products were differentiated by their physical and sensory attributes, techno-functional properties, shelf life and/or preparation. With this review, we hope to contribute to the triple helix model focused on this resource, from and for the Andes, to promote its sustained production, productive chain, and food security for the inhabitants of the Andean regions.

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“…The mechanically separated meat (MSM) is the fish flesh characterised by particles of the skeleton meat that have been mechanically separated by using a meat deboner that is essentially free of bones, viscera and skin, with suitable quality for human consumption (Cavenaghi-Altemio et al 2018). In addition to providing a good use of these residues, it becomes a raw material of an appreciable nutritional quality that can be used for the prepara-tion of different food products (Dallabona et al 2013;Palmeira et al 2016;Husein et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Development and characterisation of cooked inlaid sausages with fillet and mechanically separated meat of Nile tilapia (Oreochromis niloticus)

Altemio

Zitkoski

Fonseca

2022

J Fish

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The limited consumption of fish is due to a limited availability of products based on this type of meat. Therefore, innovation and development of products that meet consumers’ preferences are essential. The aim of this work was to develop and characterize cooked inlaid sausages prepared with fillet and mechanically separated Nile tilapia (Oreochromis niloticus) meat (MSM). Three sausages types were considered, F1 (100% MSM), F2 (50% MSM, 50% fillet) and F3 (25% MSM, 75% fillet). Microbiological quality of the raw materials and products obtained were within the standard limits. F1 had the lowest protein (34.68%) and the highest lipid (2.88%) contents. F1 and F2 had the highest luminosity L*, which was related to the MSM composition, as the L* was higher as the percentage of MSM increased in the formulation. The shear strength was higher for F2 (18.55 N) and lower for F1 (6.43 N) and differed among sausages types. The F2 sausages presented a better acceptability regarding the sensory attributes evaluated, with acceptation indexes of 88.00, 85.55, and 84.66% for flavour, texture, and odour respectively. This finding indicates that this formulation would be very well accepted in the market if available for commercialisation.

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Nutritional Quality, Physical Properties and Lipid Stability of Ready-to-cook Fish Products are Preserved during Frozen Storage and Oven-cooking

Cited by 10 publications

References 35 publications

Determinants of fishery and aquaculture products consumption at home in the EU28

Determinants of fishery and aquaculture products consumption at home in the EU28

La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

Development and characterisation of cooked inlaid sausages with fillet and mechanically separated meat of Nile tilapia (Oreochromis niloticus)

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