Quality of canned tilapia fish luncheon as influenced by different concentrations of beef fat and storage time

Ali, Hala A.; Mansour, E. H.; El-Bedawey, Abo El-Fath A.; Osheba, A. S. A.

doi:10.1007/s11694-017-9501-x

Cited by 6 publications

(11 citation statements)

References 5 publications

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“…Moisture content, fat content, L *, a *, b *, TBARS and total protein carbonyl values of the raw tilapia fillets were determined to be 79.88%, 1.06%, 63.05, 0.24, 6.12, 0.65 mg MDA/kg, and 3.20 nmol/mg, respectively. Similar results about tilapia were obtained by other authors (Ali, Mansour, El‐Bedawey, & Osheba, 2017; Lago et al, 2018).…”

Section: Resultssupporting

confidence: 90%

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

Bao

Miao

Fan

et al. 2020

J Food Process Preserv

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The effects of different concentrations of black pepper (0%, 0.5%, 1.0%, and 1.5%, wt/wt) and frying time (4, 8, and 12 min) on the contents of six heterocyclic aromatic amines (HAAs) were investigated in fried tilapia fillets. The level of total HAAs increased analogously with the increase in frying time, the total content of HAAs in fried tilapia fillets with or without black pepper ranged from 6.4 to 24.72 ng/g, and 10.43 to 33.19 ng/g, respectively. The inhibition rates of 1.0% of black pepper on 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐f] pyridine (PhIP) and 2‐amino‐3,8‐dimethylimidazo[4,5‐f] quinoxaline (MeIQx) levels were found to be 100% when the samples fried for 8 min, which were same as the samples fried for 12 min. The study demonstrated that 2‐amino‐3,4‐dimethylimidazo[4,5‐f] quinoline (MeIQ) and 9H‐pyrido[3,4‐b]‐indole (Norharman) were positively correlated with the degree of protein oxidation and that black pepper can greatly reduce the content of total HAAs. Practical applications Black pepper is often added for improving flavor in foods. Moreover, due to its antioxidant properties, it can be considered as one of safe and natural additives to inhibit HAAs formation. This is the first study about the inhibition of HAAs by adding black pepper in tilapia fillets before frying. The experimental results showed that black pepper was highly effective in inhibiting HAAs, and the addition of 1.0% of black pepper led to the greatest inhibition of total HAAs in fried fish fillets. A useful approach was provided through this study to control the formation of hazardous HAAs in fried fish products, which eventually help improve the safety and quality of fried aquatic products.

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Section: Resultssupporting

confidence: 90%

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

Bao

Miao

Fan

et al. 2020

J Food Process Preserv

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“…Crude protein in 10% and 20% animal fat treatments were 18.89% and 20.13%, respectively compared to 22.93% in control. These results were in the same trend with Ali et al (2017), who reported that by raising the proportion of beef fat addition, the crude protein of canned tilapia fish luncheon decreased. Chickpea replacing affected on moisture content (59.15-59.6) % and total carbohydrates content (11.32-12.40) % in fish blends (p<0.05) compared to control luncheon sample, which were 66.64 % and 4.03%, respectively.…”

Section: Resultssupporting

confidence: 88%

“…Ten trained panelists who represented graduate students and staff members at Food Industries Department, Faculty of Agriculture, Damietta University, Egypt, evaluated the sensory quality of red tuna fish luncheon treatments. Individual panelists received randomly coded samples (Ali et al, 2017).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Improvement of Red Tuna Luncheon Quality Attributes

Farag

2023

Journal of Food and Dairy Sciences

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The main goal of such research was to produce a high quality fishery product such as luncheon from low value fish species like red tuna fish, low demand fish in Egypt, using various amount of chickpea flour and beef fat in the recipe to improve its consuming and protective properties and produce special organoleptic characteristics. Studied red tuna fish luncheon blends were 10% fat, 20% fat, 10% sham chickpea, 10% Tasali chickpea and 5% sham +5% Tasali. These samples were evaluated in terms of approximate chemical composition, physiochemical attributes (TVN, TBA and pH), texture profile, color measurement and sensory properties. The blends with beef fat obtained high content of crude fat and low content of crude protein and moisture. Total carbohydrates of chickpea replacement were ranged from 11.32 to 12.4%. The total volatile nitrogen of all luncheon samples was in acceptable limit, which ranged from 14.84 to 22.12 mg N/100g sample. Also, pH values were fluctuated between 5.76 and 5.82. Treatments containing sham chickpea flour had the highest value of TBA. Firmness, gumminess and chewiness, while fat replacements had the least values, but cohesiveness of all treatments had no significant differences. The lightness L * of fat treatments were higher than others. Redness a * value of red tuna fish luncheon ranged from 2.39 to 2.94. The blend of 20% beef fat obtained the highest score of sensory evaluation as taste, color, odor, texture and overall acceptability.

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“…2). The OPLS‐DA of the fish oil showed significant differences among different storage periods ( P < 0.05), which was consistent with literature data (Ali et al ., 2017). As demonstrated in Table S2, seven phospholipid types (LPC, PC, PE, PG, SM, PA, and PI), and one ceramide (Hex1Cer) were detected in the large yellow croaker oil.…”

Section: Resultsmentioning

confidence: 99%

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

Zhao

Sheng

Ying

et al. 2021

Int J of Food Sci Tech

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This work investigated the effects of different storage periods (0 day, 90 days, 120 days) on the quality of large yellow croaker oil. The lipomics of large yellow croaker oil was quantitatively detected by GC‐MS, the content of triglyceride in large yellow croaker oil reached 52.56% at 0 day. With the extension of storage time, the content of large yellow croaker oil components decreased gradually. Differential lipid histogram clearly indicates that the extension of the storage period will affect the change of fish oil, due to the rise in the temperature of large yellow croaker oil; the color of the hot map is bright from the dark. Additionally, the fatty acid composition and volatile components were measured. At 120 days, the decomposition rate of lipid molecular in large yellow croaker oil is increased by oxidation of unsaturated fatty acids, and its oxidised metabolite produced small substance such as aldehydes, ketones, alcohols, and acids. During storage, the waxy, fat, and floral flavour in the oil aroma of large yellow croaker oil decreased gradually, while the yeast flavour and oil flavour increased gradually. These results provide insights for the study of lipid transformation and quality of large yellow croaker oil during different storage.

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Quality of canned tilapia fish luncheon as influenced by different concentrations of beef fat and storage time

Cited by 6 publications

References 5 publications

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

Improvement of Red Tuna Luncheon Quality Attributes

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

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