Texture Measurements in Fish and Fish Products

Coppes-Petricorena, Zulema

doi:10.1002/9781444325546.ch11

Cited by 3 publications

(1 citation statement)

References 50 publications

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“…2.4 N, but considerably lower than those found by Sáez et al [ 44 ] also for meagre fillets, ca. 30 N. Besides inter-specific differences in morphology and the interaction between myofibrillar proteins and water during storage [ 47 ], numerous factors affect texture measurements in fish and fish products [ 48 ]. Differences in equipment and procedures, as well as the size of fillets could have influenced the texture determinations.…”

Section: Resultsmentioning

confidence: 99%

Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

Esteves

Guerra

Aníbal

2021

Foods

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Seafood products are perceived as healthy foods. However, several species of seafood are still not fully utilized for different reasons or can be valued outside the original locale, if issues with the short shelf-life and/or the preparation/presentation form are overcome, e.g., gray triggerfish, Balistes capriscus. Consumed mostly fresh, its flesh is of excellent quality. We studied the effect of different types of packaging (in air (AIR), vacuum (VP), and modified atmosphere (MAP)) on physicochemical (color and texture, pH, and total volatile basic nitrogen), microbiological (total viable count, psychrotrophic, sulphide-reducing bacteria, and acid-lactic bacteria), and sensory qualities, and shelf-life of gray triggerfish fillets stored at refrigeration temperature for 15 days. The samples were analyzed on days 0 (fresh fish), 5, 10 (8 and 12 for sensory analysis), and 15 after filleting and packaging. During the trial, fillets became lighter (increased L*) and yellower (b* >> 0) with time of storage. Distinct patterns were observed for pH among treatments. Unexpectedly, the increasing trend observed in the texturometer-derived hardness of VP and MAP fillets, contrasted with the sensory assessment, wherein panelists perceived a clear softening of fillets. VP delayed and MAP inhibited the increase in TVB-N contents of fillets compared to fillets packed in AIR. Total viable count and psychrothropic bacteria of fillets in AIR exceeded the conventional limit of 7 log(CFU/g) on day 10, while in fillets packed in VP and MAP, their abundance remained below that limit during the trial. The organoleptic attributes of fillets perceived by a sensory panel changed significantly in all treatments during the storage trial. Willingness to consume the fillets decreased constantly in AIR and MAP, but not in VP fillets. Considering primarily sensory, but also biochemical and microbiological parameters, namely panelists’ rejection, total volatile basic nitrogen content, and total viable count and psychrotrophic bacteria abundance, the shelf-life of fillets packed in air was eight days. Vacuum and modified atmosphere packaging extended the shelf-life to 15 and 12 days, and thus can add value to this product. Future research regarding the VP and MAP of gray triggerfish fillets could involve the optimization of mixtures of gases use and/or the application of combined processes.

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Section: Resultsmentioning

confidence: 99%

Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

Esteves

Guerra

Aníbal

2021

Foods

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Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review

Cheng

Sun

Zeng

et al. 2015

Critical Reviews in Food Science and Nutrition

138

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The freshness quality of fish plays an important role in human health and the acceptance of consumers as well as in international fishery trade. Recently, with food safety becoming a critical issue of great concern in the world, determination and evaluation of fish freshness is much more significant in research and development. This review renovates and concentrates recent advances of evaluating methods for fish freshness as affected by preharvest and postharvest factors and highlights the determination methods for fish freshness including sensory evaluation, microbial inspection, chemical measurements of moisture content, volatile compounds, protein changes, lipid oxidation, and adenosine triphosphate (ATP) decomposition (K value), physical measurements, and foreign material contamination detection. Moreover, the advantages and disadvantages of these methods and techniques are compared and discussed and some viewpoints about the current work and future trends are also presented.

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Optimum ice-storage time and shelf life for Cyprinus carpio and Ctenopharyngodon idella based on postmortem changes

Baghlani

Mousavi

Hosseini

et al. 2020

International Journal of Food Properties

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Texture Measurements in Fish and Fish Products

Cited by 3 publications

References 50 publications

Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review

Optimum ice-storage time and shelf life for Cyprinus carpio and Ctenopharyngodon idella based on postmortem changes

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