Quality Assessment of Commercially Processed Carbon Monoxide‐Treated Tilapia Fillets

Pivarnik, Lori F.; Faustman, C.; Suman, Surendranath P.; Palmer, Catherine M.; Richard, Nicole; Ellis, P Christopher; DiLiberti, Michael

doi:10.1111/1750-3841.12145

Cited by 9 publications

(11 citation statements)

References 32 publications

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“…However, as described previously our results showed an increment in L* value due to the washing treatment. Similar to M in this study, Pivarnik et al (2013) observed no changes in L* values of tilapia fillets stored at 5°C during the frozen storage.…”

Section: Physicochemicalsupporting

confidence: 88%

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Mince from Tilapia-Backbone: Effects of Washing and Cryoprotectant Addition during Frozen Storage

Lizárraga-Mata¹,

García-Sifuentes²,

Scheuren‐Acevedo³

et al. 2016

JFR

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Mince obtained from tilapia (Oreochromis niloticus) (backbone) was evaluated; the effect of washing and the addition of a commercial cryoprotectant on the quality of the mince obtained were also assessed. Physicochemical, microbiological and sensorial analyses were carried out at 0, 15, 30, 45, 60, 90, 120 and 180 days of frozen storage (-20 º C). During washing treatment 91% of lipids was removed from the mince (p<0.05). The proximal composition was stable during the storage time (p>0.05). Parameters such as L* and "θ" increased while a*, b*, chroma and TBARS decreased due to the washing treatment (p<0.05). The cryoprotectant effect resulted in a decrease of L*, "θ" (Hue) and TBARS (p<0.05). The addition of the cryoprotectant caused a significant decrease of L*, "θ" and TBARS. During the storage period, the proximate composition was stable and the microbial load remained below the official limits. The panelists detected changes on the odor, color and texture in the mince evaluated. Results suggest that the washing treatment improved the stability of the mince compared to the addition of cryoprotectant.

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Section: Physicochemicalsupporting

confidence: 88%

“…At 30 th day of storage, b* increased 1.7, 1.3 and 1.1 units for M, MWC and MC, respectively (p < 0.05). The increase of b* in tilapia mince could promote the browning flesh bloodline development due to the oxidation of heme-proteins and the subsequent reduction of a* values (Pivarnik et al, 2013).…”

Section: Physicochemicalmentioning

confidence: 99%

Mince from Tilapia-Backbone: Effects of Washing and Cryoprotectant Addition during Frozen Storage

Lizárraga-Mata¹,

García-Sifuentes²,

Scheuren‐Acevedo³

et al. 2016

JFR

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“…Recently, there has been some focus on the use of carbon monoxide (CO) as a new stunning/killing procedure for Atlantic salmon ( Salmo salar , Linnaeus 1758) and as a color stabilizer in tilapia ( Oreochromis spp.) fillets during storage . CO binds irreversibly to the oxygen‐binding sites of hemoglobin, myoglobin and neuroglobin, creating hypoxia .…”

Section: Introductionmentioning

confidence: 99%

“…The binding of CO also creates a cherry‐red carboxyhemo/myoglobin complex that increases redness of both the fillets and gills during storage . CO binding may also affect oxidative stability of the meat, as the heme iron may be prevented from catalyzing lipid oxidation . Nevertheless, more studies are required to investigate the effects of CO treatment in vivo on other quality parameters of fillets, such as lipid oxidative stability.…”

Section: Introductionmentioning

confidence: 99%

Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidation

et al. 2015

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“…A utilização da atmosfera modificada mascara a avaliação de cor não somente através de equipamentos como também pela visualização do consumidor na hora da compra (PIVARNIK et al, 2013). (HUSS, 1995).…”

Section: Corunclassified

Insensibilização do Bijupirá (Rachycentron canadum) com eletronarcose: efeitos sobre a qualidade da carne

Melo¹

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Fish quality is subject to many factors, including the stunning methods. In this research we used the electric shock at different intensities as stunning method cobia (Rachycentron canadum), and evaluated its effects on the quality of chilled and frozen fish fillets. The experiment was conducted in two trials, the first desensitizing the fish with electroshock intensities 100; 150 and 200 volts, and stored refrigerated for 21 days. In the second assay was applied using the electrical current intensities 50; 100; 150 Volts, then filleting and storage under freezing. The fish used in both assays were obtained from a commercial fish farm located on the northern coast of São Paulo about 50 km by sea from the town of Ubatuba, Brazil. Fish quality traits were physical, chemical and sensory characteristics as volatile nitrogenous bases, dielectric measurements, Rigor Mortir index, pH, protein denaturation, fatty acid profile and their relationships, texture, color, drip loss, cooking loss, water holding capacity (WHC), sensory evaluation of freshness, ATP and degradation products and lipid oxidation. The experimental design was a 6X3 factorial six times analysis and three electric shock intensities in the first test; the second test was used factorial 4X3 (fourstroke analyzes and three shock voltages). There were significant differences (p <0.05) in both trials for most variables, for both treatments, weather, but also to the influence of storage time within each treatment. However, for the two trials the number of significant variables between treatments was lower than the number of variables that were significant to the storage times, with the interaction time*treatment they received substantial significance within results found. In these two trials conducted using the cooling and freezing Bijupirá, the best results for the treatment intensity at 150 volts for most variables where there were significant differences (p <0.05) were observed between treatments.It was also concluded that cobia can be kept within seven days of slaughter in cold storage and up to 180 days when stored at freezing.

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Quality Assessment of Commercially Processed Carbon Monoxide‐Treated Tilapia Fillets

Cited by 9 publications

References 32 publications

Mince from Tilapia-Backbone: Effects of Washing and Cryoprotectant Addition during Frozen Storage

Mince from Tilapia-Backbone: Effects of Washing and Cryoprotectant Addition during Frozen Storage

Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidation

Insensibilização do Bijupirá (Rachycentron canadum) com eletronarcose: efeitos sobre a qualidade da carne

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