Physical, chemical and sensory analysis of sardine (<i>Sardina pilchardus</i>) stored in ice

Nunes, María Leonor; Batista, Irineu; Campos, Regina MorãO De

doi:10.1002/jsfa.2740590106

Cited by 99 publications

(78 citation statements)

References 6 publications

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“…However, it was a matter of special interest that fish lipids remained highest in farmed C. idella which was probably due to less efforts made by farmed fish to acquire food. This information also corroborates studies made by Nunes et al (1992). He reported that edible fish muscle normally contain 18% protein and usually contain 1 to 2% ash.…”

Section: Resultssupporting

confidence: 90%

PROXIMATE COMPOSITION OF HEAD AND SCALES IN WILD AND FARMED Ctenopharyngodon idella UNDER DIFFERENT WEIGHT CATEGORIES

Naqvi¹,

Tahir²,

Gilani³

2014

JGIASS

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Proximate composition of head and scales from wild and farmed Ctenopharyngodon idella of three different weight categories W 1 (601-900gm), W 2 (901-1200gm) and W 3 (1201-1500) was studied. An increase in protein and lipid contents was noted with an increase in weight of fish but moisture contents decreased with increasing fish weight. Significant (P<0.05) differences were found among three weight categories for moisture, protein, lipids, ash and carbohydrates. Maximum moisture was noted as 54.80% in head of wild C. idella of weight category W 1 . Maximum protein (21.86%) and lipid (19.39%) percentages were noted in head of farmed fish of weight category W 3 . Maximum ash contents were observed as 6.66% in head of wild C. idella of weight category W 2 . Maximum carbohydrates (0.61%) were observed in head of farmed fish of W 2 weight category . The wild C. idella of weight category W 1 showed maximum moisture (52.07%) and maximum protein content (23.14%) in case of weight category W 2 . Maximum lipids (0.74%) and maximum ash content (25.77%) were recorded in framed C. idella of W 2 and W 1 weight categories , respectively.

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Section: Resultssupporting

confidence: 90%

PROXIMATE COMPOSITION OF HEAD AND SCALES IN WILD AND FARMED Ctenopharyngodon idella UNDER DIFFERENT WEIGHT CATEGORIES

Naqvi¹,

Tahir²,

Gilani³

2014

JGIASS

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“…Fresh sardine <1 (n = 3) Sardine (10 days in ice) 40.76 (n = 3) Sardine (13 days in ice) 125.88 (n = 3) Sardine (15 days in ice) 211.52 (n = 3) Fresh horse mackerel <1 (n = 3) Horse mackerel (24 h at 28°C) <1 (n = 3) Fresh Atlantic mackerel 378.47 (n = 3) Atlantic mackerel (48 h at 28°) 5169 (n = 2) lysis has been detected in mackerel, herring and sardine (Smith et al, 1980;Hwang and Regenstein, 1993;Aubourg et al, 1997b), formation of peroxides (Smith et al, 1980;, thiobarbituric acid reactive substances (Nunes et al, 1992;, interaction compounds and loss of endogenous antioxidants . Previous chill time was shown to exert a negative effect on the frozen shelf-life time of herring fillets ; it was observed that ice storage had a larger effect than the frozen storage on formation of peroxides and fluorescent compounds and disappearance of endogenous antioxidants (α-tocopherol and ascorbic acid).…”

Section: Lipid Damage Analysismentioning

confidence: 99%

Review: Loss of Quality during the Manufacture of Canned Fish Products

Aubourg

2001

Food sci. technol. int.

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From the moment the fish is caught till it arrives at the consumer as a canned product, raw matter is submitted to a variety of industrial steps. Thus, a storage process (namely, chilling or freezing) is needed for holding the raw material to be canned; a cooking step is normally employed for reducing moisture and inactivating endogenous enzyme activity; a rigorous thermal treatment (sterilization) is undertaken to inactivate micro-organisms; and a proper canned storage is necessary to guarantee good palatability of the product. As a result, labile and essential nutrients (proteins, vitamins, lipids, minerals) present in the raw fish are exposed to different processing conditions that can reduce the nutritional and sensory values of the final product. In the present work, detrimental changes produced in each of the steps involved in the manufacture of canned products are mentioned. This review is focused on nutritional and sensory losses in species commonly employed for canning preparation, and special attention is given to research concerning the effect of varying conditions of previous processing (chilling, freezing and frozen storage and cooking) on the quality of the final canned product. New and current technological strategies are recommended to increase the shelf life of previously stored material and to retain sensory and nutritional quality in the final canned product.Key Words: fish, chilling, freezing, cooking, sterilization, canning, quality Desde la captura del pescado hasta que el producto enlatado llega al consumidor, la materia prima se somete a diversos tratamientos industriales. Se precisa de un proceso de conservación (fundamentalmente refrigeración o congelación) generalmente también se precisa de la cocción con el fin de reducir el exceso de humedad e inactivar las enzimas endógenas. Se emplea un tratamiento térmico enérgico (esterilización) para inactivar los microorganismos, y se precisa de un almacenamiento posterior adecuado para garantizar una buena palatabilidad del producto. Como resultado, los nutrientes lábiles y esenciales (proteínas, vitaminas, lípidos, minerales) presentes en la materia prima se ven expuestos a una variedad de condiciones de procesamiento que pueden reducir los valores nutricionales y sensoriales del producto final. En el este trabajo se describen los cambios negativos producidos en cada uno de los eslabones incluidos en la preparación de productos de pescado enlatados. La revisión se centra en las pérdidas nutritivas y sensoriales experimentadas por las especies normalmente empleadas en la elaboración de conservas. Se dedica una atención especial a la información referente al efecto de distintas condiciones de procesamiento previo (refrigeración, congelación y conservación en estado congelado, cocción) sobre la calidad del producto final enlatado. Finalmente, se recomienda el uso de tecnologías nuevas y tradicionales mejoradas con el fin de aumentar el tiempo de vida útil del material almacenado previamente y para retener las calidades sensoriales y nutricional...

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“…Similarly, total volatile basic nitrogen (TVB-N) is an indicator of seafood freshness mainly due to spoilage bacteria (Huss, 1995). Besides the protein and lipid fractions, deterioration in sensory quality, loss of nutritional value and changes in physico-chemical properties has been reported by Bennour et al, 1991, Nunes et al, 1992. Riaz et al (1990 has reported about the chemical changes like lipid oxidation, volatile basic nitrogen in shrimp quality during frozen storage.…”

Section: Introductionmentioning

confidence: 99%

Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

Senapati

Kumar

Singh

et al. 2017

JANS

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Abstract:Loss of market value of shrimp is mainly due to the formation of black spot called melanosis. A study was conducted for 14 days to determine the extent of melanosis and quality changes during that period of freshly harvested whiteleg shrimp (Litopenaeus vannamei) under chilled storage (2℃). Among quality parameters,total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBAR-S), were varied from 13.17 mg % to 44.50 mg % and 0.04to 2.57 mg malondehaldehyde/kg of fat respectively whereas melanosis score and metric chroma (C) exhibited significant increases during chilled storage (P<0.05). There was a slight increase in moisture, crude fat and pH from 73.96 % to 74.57 %, 1.05 % to 1.14 % and 6.52 to 7.60 respectively at 14 th day of storage. Loss of protein from 22.51 % to 21.28 % may be due to decrease in available amino acids during chilled storage and total plate count (TPC) showed gradual increase of bacterial load up to 1.73*10 7 log CFU/g at the end of chilled storage. The sensory analysis by panellists indicated, the acceptability of whiteleg shrimp was up to 6 days in chilled condition and formation of black spot is one of the major parameter for rejection by the panellists.

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Physical, chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice

Cited by 99 publications

References 6 publications

PROXIMATE COMPOSITION OF HEAD AND SCALES IN WILD AND FARMED Ctenopharyngodon idella UNDER DIFFERENT WEIGHT CATEGORIES

PROXIMATE COMPOSITION OF HEAD AND SCALES IN WILD AND FARMED Ctenopharyngodon idella UNDER DIFFERENT WEIGHT CATEGORIES

Review: Loss of Quality during the Manufacture of Canned Fish Products

Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

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