Physicochemical properties of silver carp (Hypophthalmichthys molitrix) mince sausages as influenced by washing and frozen storage

Rahmanifarah, Kaveh; Regenstein, Joe M.; Nikoo, Mehdi

doi:10.1016/j.aaf.2021.04.003

Cited by 5 publications

(3 citation statements)

References 36 publications

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“…The research presented by S. Rahayu et al (2022) provides specific guidance on this hypothesis. Prospects for the use of organic acids in industrial conditions to improve the quality of meat and its shelf life are described by K. Rahmanifarah et al (2023). In industrial settings, the use of organic acids to optimise the processing and conservation processes of freshwater fish can be an important strategy for improving the quality and duration of product storage.…”

Section: Resultsmentioning

confidence: 99%

Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat

Holembovska,

Slobodianiuk,

Israelian

et al. 2024

Animal Science and Food Technology

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Research on the use of organic acids in freshwater fish conservation in aquaculture farms is gaining importance due to the growing interest in the quality and safety of fish products. The purpose of the study was to create and substantiate a new technology for preserving freshwater fish with the addition of spicy root vegetables, and in pretreatment of raw materials with organic acids. During the study, carp were treated with salt and various concentrations of organic acids, stored under certain temperature conditions. Sensory assessment, pH, and shear boundary stress were used to evaluate the results, and chemical analysis was performed using a penetrometer and potentiometric method. Based on the findings, a scientifically based technology for preserving freshwater fish with the addition of spicy root vegetables with a fundamentally new method of treatment of raw materials with organic acids has been developed to expand the scope of application of fish products that will have a higher biological value. It was found that at the initial stages of processing, no noticeable organoleptic changes were observed in the samples under study. Comparative analysis of the results confirmed the positive effect of acetic acid at a concentration of 1.0%, for tartaric acid, the best effect was determined with the addition of 0.5-1.0%, and for citric acid, the study indicates that its use does not lead to softening of muscle tissue, indicating the feasibility of its use. Studies have confirmed the use of pretreatment of semi-finished products of salted carp treated with 1.0-1.5% malic acid for 60 minutes to obtain a tender, juicy, and soft consistency, which corresponds to 5 points in the sensory assessment. According to the results of the conducted studies, the positive effect of using organic acids to soften carp meat in the production of preserves from freshwater fish was established. The practical significance of the study is to improve the technologies of meat processing and food production, and to determine the optimal conditions for preserving the taste and texture qualities of meat products

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Section: Resultsmentioning

confidence: 99%

Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat

Holembovska,

Slobodianiuk,

Israelian

et al. 2024

Animal Science and Food Technology

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“…Fish sausages are products that are increasingly common on the global market. These products have high potential due to their convenience (ready to eat), lack of bones, good sensory properties, and they are often used as a model for testing new ingredients and/or additives ( Rahmanifarah et al, 2023). Therefore, the research by many foreign researchers is devoted to the development and improvement of the technology of sausage products made from hydrobionts, including African catfish.…”

Section: Literature Reviewmentioning

confidence: 99%

Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)

Menchynska,

Manoli,

Ivaniuta

et al. 2024

Animal Science and Food Technology

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In the context of the problem of insufficient consumption of fish products, the possibility of creating high-quality sausage products based on new types of raw materials is considered. The development of high-quality fish sausages from new raw materials will expand the range of sausage products and provide the population with seafood products. The purpose of the study is to establish the feasibility of using African sharptooth catfish in the technology of fish sausage products. The study used a complex of generally accepted organoleptic, chemical, physicochemical methods of research: moisture content – by drying the sample to a constant weight; fat content – by the Soxhlet method; protein content – by the Kjeldahl method; ash – by burning the sample. The penetration stress was determined using a penetrometer; water activity index – using a hygrometer; the hydrogen index – using a pH meter. As a result of research, the feasibility of using the African sharptooth catfish as a raw material for making fish sausages is theoretically substantiated and experimentally confirmed (Clarias gariepinus Burchell, 1822). The effectiveness of combining catfish meat with other hydrobionts and animal raw materials is shown. New recipes for raw smoked sausages based on African catfish with the addition of mackerel, scallop, and lard have been developed. Organoleptic and physico-chemical indicators of quality and nutritional value of finished products were studied. The results of organoleptic evaluation showed the similarity of catfish sausages to conventional meat sausages. Fish flavour and aroma were poorly expressed in sample 2, which included only African catfish meat from fish raw materials, which determined its consumer preferences. Sample 3 obtained by combining African catfish meat with mackerel and scallop received high organoleptic scores. The results of a study of the chemical composition show a high nutritional value of sausage products based on the improved recipe. The moisture content in all samples did not exceed 50%, which is the standard for raw smoked sausages. The highest protein content (26.19%) was observed in sample 2, the amount of protein in other sausage samples exceeded the minimum recommended value of 19%. The fat content in all samples was in the range of 18.93-21.41%, which does not exceed the recommended standard of 25%. Based on the results of physical and chemical studies, the indicators were found to be in line with the established standards. Studies of changes in quality and safety indicators during storage determined the permissible shelf life of raw smoked fish sausages at temperatures from 0 to +5°C for no more than 15 days

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“…This phenomenon could be caused by the deterioration of muscle cell integrity, resulting in the release of lipase, which ultimately promotes lipid oxidation and causes an increase in TBARS values [29]. Rahmanifarah et al [30] discovered that frozen storage may release free fatty acids, which can cause lipid oxidation in aquatic foods. At the beginning of the FT cycle, the TBARS values of the six groups ranged from 0.045 to 0.049.…”

Section: Effect Of Wph On Tbars Values Of Repeated Freeze-thawing Surimimentioning

confidence: 99%

Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi

Li,

Kong,

Zhang

et al. 2023

Foods

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Repeated freeze–thaw (FT) cycles can have an impact on surimi quality. In this study, we used 0.02% BHA as a positive control group. We examined the effects of different concentrations (0%, 5%, 10%, and 15%) of whey protein hydrolysate (WPH) on surimi, focusing on alterations in color metrics (L* for brightness, a* for red–green, b* for yellow–blue, and overall whiteness), textural characteristics, and antioxidant capacity during various freeze–thaw (FT) cycles. The results showed that the lipid oxidant values of surimi, as well as its a* and b* values, rose as the number of FT cycles increased; whereas the adhesiveness, resilience, gumminess, and shear force dropped, as did L* and the whiteness values, leading to an overall darkening of color and gloss. By contrast, the study found that the addition of WPH could effectively slow down the decrease of surimi textural stability after repeated freeze–thawing, with the textural stability of the group with 15% WPH being significantly superior to those of the other groups (p < 0.05). Under the same number of cycles, adding 15% WPH to the experimental group could successfully lower total volatile basic nitrogen (TVB-N) and effectively increase the antioxidant activity of surimi. This finding suggested that 15% WPH had the greatest effect on increasing surimi FT stability. To conclude, it was proved that WPH can be added to frozen surimi and improve its quality.

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Physicochemical properties of silver carp (Hypophthalmichthys molitrix) mince sausages as influenced by washing and frozen storage

Cited by 5 publications

References 36 publications

Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat

Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat

Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)

Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi

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