Stability of Washed Frozen Mince from Channel Catfish Frames

Hoke, M.E.; Jahncke, Michael L.; Silva, J.L.; Hearnsberger, James O.; Chamul, Roberto S.; Suriyaphan, O.

doi:10.1111/j.1365-2621.2000.tb09422.x

Cited by 25 publications

(17 citation statements)

References 24 publications

(14 reference statements)

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“…Studies by Hoke et al (2000) and Willes et al (2004) have reported similar results for fish mince and minced catfish products, respectively, observing similar changes in the washing process. Hoke et al (2000) noted that the washing process increased L*, Hue, and whiteness of ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 13 fish mince and decreased a*, b*, and chroma, due to the removal of blood, pigments, and watersoluble proteins. However, in this work, there were no significant differences between washed mince and surimi in color parameters (P>0.05).…”

Section: Colorsupporting

confidence: 75%

“…It is widely accepted that mainly myoglobin and partially hemoglobin and their chemical products are responsible for muscle color (Joo et al, 1999). Studies by Hoke et al (2000) and Willes et al (2004) have reported similar results for fish mince and minced catfish products, respectively, observing similar changes in the washing process. Hoke et al (2000) noted that the washing process increased L*, Hue, and whiteness of ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 13 fish mince and decreased a*, b*, and chroma, due to the removal of blood, pigments, and watersoluble proteins.…”

Section: Colorsupporting

confidence: 54%

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Effect of Thermal Microbial Inactivation and Washing on Quality Properties of Fish Sausage During Cold Storage (4°C)

Rahmanifarah

Shábanpour

Shabani

2013

Journal of Aquatic Food Product Technology

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The effect of microbial inactivation and washing process on physico-chemical and sensory quality of pasteurized fish sausage during cold storage (4 ˚C) was evaluated. Mince was obtained after the grinding; washed mince was obtained by single washing of mince; and surimi was obtained after three washing and dewatering cycles. Texture Profile Analysis results demonstrated that textural characteristics of pasteurized fish sausages remain stable during storage period (P>0.05). Color analysis showed that Hunter L* had an increasing trend, and a* and b* had a decreasing trend over time (P<0.05). Thus, it is possible to inactivate all Downloaded by [Florida Atlantic University] at 12:32 18 November 2014 ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 2 microorganisms in pasteurized fish sausage without any undesirable effect on physico-chemical and sensory quality.

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Section: Colorsupporting

confidence: 75%

Section: Colorsupporting

confidence: 54%

Effect of Thermal Microbial Inactivation and Washing on Quality Properties of Fish Sausage During Cold Storage (4°C)

Rahmanifarah

Shábanpour

Shabani

2013

Journal of Aquatic Food Product Technology

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“…The addition of cryoprotectant in the mince caused an ash level enhancement of 10% (p < 0.05); possibly due to the presence of citric acid and sodium citrate in the cryoprotectant used. Hoke et al (2000) observed increases of 4% in the ash content in muscle mince with the addition of sodium citrate. Wash-cryoprotectant interaction had no effect on the percentage of mince ash (p > 0.05) and no changes were observed during frozen storage (p > 0.05).…”

Section: Physicochemicalmentioning

confidence: 95%

“…Analysis of variance (GLM) suggest that the mince brightness (L*) increased in average 8.6 units (p < 0.05) as a result of the washing effect (Table 2), but decreased 0.7 units due to the cryoprotectant effect. Hoke et al (2000) reported an increase of 5 units on the L* parameter for catfish-skeleton mince, caused by the removal of blood and pigments during the washing process. Furthermore, hydrogen peroxide could be used in some cases to improve color attributes that are important to define the selling price and consumer acceptance.…”

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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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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“…[44] The heme iron values decreased significantly in all treatments during storage (p < 0.05). Hokey et al [46] reported that the negative relationship between iron and lipid oxidation indices reveals that wherever heme iron is reduced and non-heme iron is increased, oxidation spoilage also increases.…”

Section: Antioxidant Effects Of Grape Pomace Extract On Heme Ironmentioning

confidence: 99%

Antioxidant Effects of Grape Pomace on the Quality of Silver Carp(Hypophthalmichthys molitrix)Fillets During Refrigerated Storage

Hasani

Alizadeh

2014

International Journal of Food Properties

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This study aimed to determine the phenolic content and antioxidant effect of grape pomace extract on silver carp fillets during refrigerated storage. Total phenolic content of grape pomace extract was quantified by colorimetric methods. Silver carp samples were treated with 0, 2, and 4% of grape pomace extract (g extract/100 g flesh) and stored 15 days in a refrigerator (4 • C). Changes in pH, peroxide value, thiobarbituric acid, and heme iron at 0, 3, 6, 9, 12, and 15 days of storage were investigated. Results showed that the values of pH, peroxide value, and thiobarbituric acid increased and iron levels decreased in all treatments during storage (p < 0.05). The phenolic contents were generally much more influenced by the quality parameters treated compared to the control. The addition of grape pomace extract delayed lipid oxidation in silver carp fillet considerably during refrigerated storage. These results suggested that grape pomace extract has the potential to be used as a natural antioxidant.

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Stability of Washed Frozen Mince from Channel Catfish Frames

Cited by 25 publications

References 24 publications

Effect of Thermal Microbial Inactivation and Washing on Quality Properties of Fish Sausage During Cold Storage (4°C)

Effect of Thermal Microbial Inactivation and Washing on Quality Properties of Fish Sausage During Cold Storage (4°C)

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

Antioxidant Effects of Grape Pomace on the Quality of Silver Carp(Hypophthalmichthys molitrix)Fillets During Refrigerated Storage

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