Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets

Tomac, Alejandra; Cova, María C.; Narvaiz, P.; Yeannes, María Isabel

doi:10.1016/j.radphyschem.2014.08.010

Cited by 18 publications

(7 citation statements)

References 31 publications

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“…Then, samples were served at plastic dishes and coded with random three-digit numbers. Samples were ranked using a 1-9 number for each parameter (color, odor, taste, texture) (18). The scale items included like extremely (9); like very much (8); like (7); like slightly (6); neither like nor dislike (5); dislike slightly (4); dislike (3); dislike very much (2); and dislike extremely (1).…”

Section: Physicochemical Properties Of Lambsmentioning

confidence: 99%

Use of Cuminum Cyminum Essential Oil and Biarum carduchcorum Water Extract on Shelf-life Extension of lambs at Cold Storage

Nemati¹,

Khomeiri²,

Moayedi³

et al. 2019

Nutr Food Sci Res

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Background and Objectives: Listeria monocytogenes is an emerging foodborne pathogen which may be transmitted through meat and dairy products to humans. In this study, effects of Cuminum cyminum essential oil (CCEO) and Biarum carduchcorum water extract (BCWE) and a combination of the two compounds on growth of L. monocytogenes and physicochemical, textural and sensory properties of lambs were investigated during cold storage. Materials and Methods: Effects of CCEO and BCWE on L. monocytogenes were investigated after a short time of cold storage using broth microdilution assay. Furthermore, physicochemical assessments of the lamb samples were carried out, including meat quality index (pH, color, texture) and sensory analysis. Gas chromatography-mass spectroscopy (CG-MS) was used for the chemical analysis. Results: The GC-MS analysis showed that γ-terpinene (%12.57), β-pinene (%11.03), geranyl acetate (%10.81), pcymene (%9.95) and sabinene (%9.81) were the major components of the CCEO. Use of CCEO or BCWE alone decreased L. monocytogenes count to below 2 log CFU/g. Moreover, use of combined CCEO and BCWE decreased the number of L. monocytogenes to below the limit (2 log CFU/g) after 48 h. Conclusions: Results of the physicochemical parameters of the highlighted compounds revealed their useful values since these compounds showed improvement effects with no significant changes in meat quality. However, the firmness and force necessary to cut the samples treated with CCEO decreased mildly after 72 h of storage.

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Section: Physicochemical Properties Of Lambsmentioning

confidence: 99%

Use of Cuminum Cyminum Essential Oil and Biarum carduchcorum Water Extract on Shelf-life Extension of lambs at Cold Storage

Nemati¹,

Khomeiri²,

Moayedi³

et al. 2019

Nutr Food Sci Res

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“…Significant efforts have been dedicated to developing methods to minimise lipid oxidation in fish and other meats. High-pressure technologies, gamma irradiation, refrigeration/freezing and packaging innovations have all shown efficacy in research and/or are employed around the world to varying degrees in preserving fish (Sampels, 2015;Tomac et al, 2015;Truong et al, 2015). However, low-cost, low-technology solutions are still needed for the developing world, where food loss during the harvest, processing and distribution stages remains a major concern (Food and Agriculture Organization of the United Nations, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of clove extract pretreatment and drying conditions on lipid oxidation and sensory discrimination of dried omena (Rastrineobola argentea) fish

Slavin

Dong

Gewa

2016

Int J of Food Sci Tech

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Summary Sun‐drying is a low‐cost, low‐technology fish preservation method frequently employed in developing areas. However, the process promotes lipid oxidation and its associated undesired flavours and odours. This study investigated low‐technology solutions for impact on lipid oxidation and sensory attributes of oven‐dried omena fish (Rastrineobola argentea). Two oven‐drying conditions and four doses of clove water extract ‘dip’ pretreatments were studied in a complete factorial design. Lipid oxidation in dried fish was assessed by TBARS, peroxide value and fatty acid analysis by GC‐FID. Results showed that soaking in 10 g L−1 clove water extract for 1 h and oven‐drying at 150 °C × 30 min significantly reduced TBARS and peroxide values in omena fish by 77% and 79%, respectively, and polyene index showed improved retention of long‐chain polyunsaturated fats, compared to original drying condition. Lastly, panellists of a triangle test were able to discriminate between biscuits made with the modified and original dried fish.

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“…Ahn, Kim I.S and Lee (2013) found that applying gamma radiation reduced the microbial count followed by the content of free fatty acids in poultry meat. Bari, Sabina, Kusunoki and Uemura (2000) and Cortez-Vega et al (2014) -Higuera et al 2011;Tomac et al 2015).…”

Section: Discussionmentioning

confidence: 99%

Effect of gamma irradiation on the shelf-life of vacuum-packaged silver carp surimi in 4 °C

Alivand

Roomiani

2019

I. j. Aqua. Anim. Health

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The current study investigates the effect of gamma radiation (0, 1, 3, 5, 7 kGy) and vacuum packaging on shelf-life of silver carp surimi stored at 4 ºC based on variations in pH, peroxide value (PV), thiobarbituric acid (TBA), total volatile nitrogen bases (TVB-N), free fatty acids (FFA), colorimetric parameters (L*, a*, b*), total viable bacterial count (TVC) and textural profile analysis during 15 days. The results indicated that pH did not change with gamma radiation (P> 0.05). Results of oxidative index showed that PV and TBA in surimi reduced significantly with an increase in gamma radiation (P< 0.05) while their increased by increasing the storage time. Irradiation and the storage time significantly increased TVB-N content (P< 0.05). The increase the radiation dose (up to 7 kGy) and the storage time (up to 15 days) had a significant increasing effect on FFA in refrigerated surimi.

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Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets

Cited by 18 publications

References 31 publications

Use of Cuminum Cyminum Essential Oil and Biarum carduchcorum Water Extract on Shelf-life Extension of lambs at Cold Storage

Use of Cuminum Cyminum Essential Oil and Biarum carduchcorum Water Extract on Shelf-life Extension of lambs at Cold Storage

Effect of clove extract pretreatment and drying conditions on lipid oxidation and sensory discrimination of dried omena (Rastrineobola argentea) fish

Effect of gamma irradiation on the shelf-life of vacuum-packaged silver carp surimi in 4 °C

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