Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives

Ribeiro, Ingridy Simone; Shirahigue, Ligianne Din; Sucasas, Lia Ferraz de Arruda; Anbe, Lika; Cruz, Pedro Gomes da; Gallo, Cláudio Rosa; Carpes, Solange Teresinha; Marques, Marcos José; Oetterer, Marília

doi:10.1155/2014/485287

Cited by 10 publications

(3 citation statements)

References 19 publications

(35 reference statements)

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“…The study reported a preservative effect on lipid constituents and rancidity development in the presence of algal extracts in the packaging medium. Finally, Rebeiro et al [ 77 ] evaluated the shelf life of frozen (−18 °C) minced tilapia by replacing synthetic preservatives (butylated hydroxy-toluene, BHT) with hijiki and nori red seaweed extracts. The chemical composition of the minced tilapia was not affected by application of the seaweed extracts, while TVB-N showed a lower increase rate in the presence of the extracts.…”

Section: Innovative Seafood Preservation Methodsmentioning

confidence: 99%

Innovative Seafood Preservation Technologies: Recent Developments

Kontominas

Badeka

Kosma

et al. 2021

Animals

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Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.

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Section: Innovative Seafood Preservation Methodsmentioning

confidence: 99%

Innovative Seafood Preservation Technologies: Recent Developments

Kontominas

Badeka

Kosma

et al. 2021

Animals

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“…Other examples considered the addition of algae extracts to preserve fish, namely tilapia (Oreochromis niloticus) [113], tuna (Euthynnus affinis) [114], Atlantic salmon (Salmo salar) [115], Atlantic chub mackerel (Scomber colias) [103], among others.…”

Section: Extracts From Algaementioning

confidence: 99%

Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

Amaral

Pinto

Lima

et al. 2021

Foods

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Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most recent advances in chemical-based approaches for fresh fish preservation, applied either singly or in combination. Vacuum packaging, modified atmosphere, and active packaging preservation methodologies are presented, along with the inclusion of chemical additives, such as organic acids and natural extracts, and their combination with icing systems. Advantages and disadvantages of these methodologies and their impact on fresh fish quality and shelf-life are discussed, reaching the conclusion that both are positively influenced overall. Indeed, the contribution of chemical-based strategies for fresh fish preservation is undeniable, and is expected to be a research topic of increasing interest in the future.

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“…Hal ini dapat dicegah dengan antioksidan. Antioksidan merupakan senyawa yang dapat mengikat radikal bebas dan molekul yang sangat reaktif sehingga menghambat reaksi oksidasi dan kerusakan sel (Sarma et al, 2010;Ribeiro et al, 2014).…”

Section: Pendahuluanunclassified

Analisis Kadar Senyawa Fenol dan Aktivitas Antioksidan pada Tiga Jenis Sargassum dari Pantai Jepara, Indonesia

2020

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Radikal bebas merupakan senyawa yang bersifat reaktif dan berbahaya karena dapat merusak sel tubuh. Hal ini dapat diatasi dengan pemberian senyawa antioksidan. Saat ini di pasaran telah beredar antioksidan sintetis, tetapi senyawa ini bersifat akumulatif dan toksik. Oleh karena itu perlu pencarian senyawa alami bersifat antioksidan alami dan salah satunya salah satu sumbernya adalah rumput laut. Perairan Jepara memiliki sumber daya rumput laut yang tinggi dan salah satunya jenis Sargassum. Penelitian ini bertujuan melakukan kajian evaluasi total senyawa fenol dan kapasitas antioksidan berbagai ekstrak Sargassum. Hasil penelitian ini sebagai dasar dalam penelitian suplemen antioksidan untuk tindakan preventif. Penelitian dilaksanakan pada bulan Juni 2018 dengan tahapan pengambilan sampel, ekstraksi, penentuan total fenol dan aktivitas antioksidan. Metode pengambilan sampel menggunakan metode purposif dan penentuan kapasitas antioksidan dan total fenol menggunakan metode eksperimen laboratoris. Hasil analisis menunjukkan perlakuan perbedaan jenis ekstrak memiliki nilai persen inhibisi (IC50) yang berbeda secara nyata (p < 0,05). Tiga ekstrak dengan persen inhibisi terbaik jika diurutkan dari terkecil ke terbesar adalah ekstrak dengan pelarut etil asetat pada S. polycystum, S. crassifolium dan S duplicatum. Semakin tinggi konsentrasi ekstrak maka nilai persen inhibisi semakin tinggi juga (p < 0,05) demikian juga pada nilai total senyawa fenol. Kesimpulan dari penelitian ini terdapat hubungan antara total fenol dan persen inhibisi adalah linier dengan persamaan regresi dan nilai besar hubungan berbeda signifikan (p < 0,05). Free radical are reactive and dangerous compound which have bad impact to human cell. Antioxidant is an effective compound to against free radical. Recently, synthesis antioxidant are easy to find in the market, however, this compound tends to toxic accumulation. The nature antioxidant can be a solution of negative effect from synthesis product. Seaweed is natural product which content an active compound as antioxidant. Sargassum is brown seaweed that abundant in Jepara seawater. This study are aiming to evaluate of phenol content and antioxidant capacity from several sargassum extract. The result of this study is a primarily research of antioxidant supplements for preventive measures. This study was conducted in June 2018 with the stages of sampling, extraction, determination of total phenol and antioxidant activity. Purposive method is used for sampling method and experimental laboratory is used for determination of antioxidant capacity and total phenol. The analysis result show that each sargassum extract has significant deferent of inhibition concentrations (IC50) (p < 0,05). Three extracts with the best percentage of inhibition sorted from the smallest to the largest were S. polycistum, S. crassifolium and S duplicatum which were extracted with ethyl acetate solvents. The percentage of inhibitions are increase with increasing of extract concentration and phenol compound. The conclusion of this study is that total phenol and percent inhibition are linear with regression equations and significant difference values (p <0.05).

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Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives

Cited by 10 publications

References 19 publications

Innovative Seafood Preservation Technologies: Recent Developments

Innovative Seafood Preservation Technologies: Recent Developments

Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

Analisis Kadar Senyawa Fenol dan Aktivitas Antioksidan pada Tiga Jenis Sargassum dari Pantai Jepara, Indonesia

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