Quality changes and shelf‐life extension of ready‐to‐eat fish patties by adding encapsulated citric acid

Bou, Ricard; Claret, Anna; Stamatakis, Antonios; Martínez, Brigitte; Guerrero, Luís

doi:10.1002/jsfa.8424

Cited by 15 publications

(11 citation statements)

References 39 publications

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“…However, Yerlikaya et al [44] studies on the proxide value of fish patty from Engraulis encrasicholus during the six days of storage reported that the amount of peroxide increased until the fifth day of storage, and then decreased, and the reduction of peroxide value at the end of the maintenance period can be attributed to the degradation of hydroperoxide to secondary oxidation products. The results of this study were consistent with the results of Guran et al [50] and Bou et al [53] . In terms of sensory evaluation, the odor quality, taste, color and texture of the product will change during the maintenance period and will lead to consumer dissatisfaction [54] .…”

Section: Discussionsupporting

confidence: 93%

Evaluating the nutritional value and shelf life of fish patty enriched with protein concentrate from Abramis brama at ambient temperature

Moosavi¹,

Khanipour²

2018

Int. J. Adv. Biochem. Res.

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In recent decades, because of the increased population and the importance of animal protein, the production of high value added products from marine resources has attracted much attention. On the other hand, protein deficiency-induced nutrition is one of the most important problems in most developing countries. Therefore, the addition of controlled amounts of FPC to daily food intake can solve this problem. The perpose of present study is evaluating the nutritional value and shelf life of fish patty enriched with protein concentrate from Abramis brama (FPC) at ambient temperature. In this study, FPC (type A) was prepared from bream fish by chemical method. Then the fish patty produced in 4 groups of control, 5%, 10% and 20% FPC were packed and kept at ambient temperature. Chemical parameters such as pH, peroxide value and total volatile base nitrogen and sensory evaluation (taste, smell, color and texture) of fish patty were studied by trained members for a period of 30 days. Chemical results of the samples showed that the pH value was low in all treatments during storage, but TVB-N and PV values increased significantly in all treatments during storage (P<0.05). Nonetheless, fish patty unenriched (control) and enriched with 5% and 10% FPC in terms of TBA content and fish patty contain 5% FPC in terms of PV content were in an acceptable range until the end of storage period. Reduction of sensory factors (flavor and odor) was also observed in all treatments, but no significant difference was observed between control and other treatments (P>0.05). Decrease in color factor was not significant. The color factor was not significantly decreased (P>0.05), and 10% FPC and control were better than other treatments at the end of storage period. Regarding the tissue parameter, fish patty containing 10% FPC in 10 and 30 days of storage compared to the control treatment showed a significant difference (P<0.05) and also had a better rating than other treatments. In general, 5 and 10% FPC treatments were considered as superior formulations and equal to control treatments. Therefore, 5% FPC treatment was proposed for final production.

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Section: Discussionsupporting

confidence: 93%

Evaluating the nutritional value and shelf life of fish patty enriched with protein concentrate from Abramis brama at ambient temperature

Moosavi¹,

Khanipour²

2018

Int. J. Adv. Biochem. Res.

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“…However, the direct addition of citric acid may negatively affect the texture and other sensory attributes of fish patties. Encapsulated citric acid could minimize secondary oxidation values regardless of the concentration, which represents an appropriate strategy in the fish preservation [89]. Besides, sodium salts of the low molecular weight organic acids, such as acetic, citric, and lactic acids, have also been used to control microorganism growth, improve sensory properties, and extend the shelf life of fish.…”

Section: Natural Preservatives For Fishmentioning

confidence: 99%

Review on Natural Preservatives for Extending Fish Shelf Life

Mei

Xie

2019

Foods

182

120

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Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.

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“…Due to thermal sterilization under high temperature and high pressure, self-heating food safety is guaranteed, but food color, flavor, and nutritive values deteriorate during the self-heating process. The current research on self-heating food focuses on packaging [1] and shelf-life prediction [2,3]. However, the possibilities of improving the nutritive quality of self-heating aquatic products during processing have not been fully explored yet.…”

Section: Introductionmentioning

confidence: 99%

Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

Chang

Lin

Zou

et al. 2021

Foods

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In this study, we investigated the effects of different frying conditions on the quality characteristics of fried Spanish mackerel (Scaberulous niphonius) to address the food quality degradation of self-heating fish products after frying, sterilization, and reheating. Furthermore, the effect of different moisture contents (65%, 60%, 55%, and 50%) of fried Spanish mackerel on texture, color, and microstructure after sterilization and self-heating were examined. The flavor fingerprints of different frying temperatures (140 °C, 160 °C, 180 °C, and 200 °C) coupled with the optimal moisture content were identified; furthermore, volatile organic compounds (VOCs) were studied using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) with principal component analysis (PCA). The results indicated that the shear force value significantly increased, while the hardness and chewiness significantly decreased simultaneously with decreasing moisture content. Samples containing 65% moisture content showed the highest L*, a*, and W values, while their b* value was the lowest, and the most clearly visible fibrous veins with tiny cracks could be observed in them. Samples fried at 160 °C and 65% moisture content exhibited the richest VOCs, with a greasy or fried aroma. Based on the PCA, there were significant differences in the sample VOCs under different frying conditions. In summary, among all treatments, frying at 160 °C with 65% moisture content resulted in the highest food quality of fish filets. The results of this study could provide a theoretical basis for improving the food quality of self-heated fish products.

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Quality changes and shelf‐life extension of ready‐to‐eat fish patties by adding encapsulated citric acid

Abstract: The form of citric acid addition, rather than the amount of citric acid added, caused changes in texture. Therefore, the use of encapsulated citric acid represents a suitable strategy that is of great interest in the seafood industry. © 2017 Society of Chemical Industry.

Cited by 15 publications

References 39 publications

Evaluating the nutritional value and shelf life of fish patty enriched with protein concentrate from Abramis brama at ambient temperature

Evaluating the nutritional value and shelf life of fish patty enriched with protein concentrate from Abramis brama at ambient temperature

Review on Natural Preservatives for Extending Fish Shelf Life

Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

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