The Change in Content of ATP and Its Related Compounds in Freshwater Fish Muscle during Ice Storage.

昌太, 谷本; 孝, 平田; 守彦, 坂口

doi:10.2331/suisan.65.97

Cited by 5 publications

(14 citation statements)

References 2 publications

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“…The reduction in tastefulness was caused primarily probably by nucleotide decomposition (Huss 1988, Sikorski et al 1990, Regenstein 1996. The changes in tastefulness and taste ab , significant difference in each row at P < 0.05 in whole and gutted fish; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; Whole /Gutted, the whole fish were subsequently gutted) profile observed in this study are similar to the changes in nucleotides in ice-stored rainbow trout meat reported by Hattula and Kiesvaara (1996), Rodríguez et al (1999), and Tanimoto et al (1999). Compared to the literature data on cultured rainbow trout (Dawood et al 1986, Berik and Varlik 1999, Fik and Surówka 2004, Özogul et al 2006, the shelf-lives determined in this study are longer.…”

Section: Discussionsupporting

confidence: 76%

“…They found acceptable freshness (overall score > 1.5 included colour, odour, texture, flavour score in five-point scale with weightiness factor) to be maintained for five days in gutted and ungutted fish and for six days in vacuum-packed fish. Breakdown products of ATP are an objective indicator of freshness particularly recommended for rainbow trout (Hattula and Kiesvaara 1995, Tanimoto et al 1999, Regenstein 1996, Özogul et al 2006 The fish are a unique source of long chain (LC) n-3 PUFA, indispensable for correct development and functioning of human body (Lands 1997. The cultured rainbow trout LC n-3 PUFA contents depend on the amount and composition of feed (Kiessling et al 2001, Barrado et al 2003, Domiszewski and Ko³akowska 2005) and on culture regime.…”

Section: Introductionmentioning

confidence: 99%

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Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice

Kołakowska¹,

Zienkowicz²,

Domiszewski³

et al. 2006

Acta Ichthyol. Piscat.

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Background. The aquaculture rainbow trout may be a valuable source of long chain n-3 polyunsaturated fatty acid (LC n-3 PUFA). In the retail these fish are mainly present as a whole or gutted. The present study was aimed at comparing changes occurring in lipids of whole and gutted rainbow trout stored in ice. Materials and Methods. The analysis were performed after 0, 3, 7, and 14 days of storage in ice at 2°C and the following assays were carried out: proximate composition; lipid composition high pressure liquid chromatography (HPLC); fatty acid composition gas chromatography /mass spectrometry (GC/MS) by direct tissue saponification; contents of lipids extracted, using the Bligh-Dyer technique; UV-VIS, IR, and fluorescence lipid spectra; peroxide value (PV); anisidine value (AsV); and acid value (AC). Results. Gutting prior to storage made it possible to extend the sensory shelf-life by about 2-3 days and affected the quantitative fatty acid composition and oxidation level during storage in ice. The rainbow trout lipids are resistant to oxidation; oxidation product decomposition rather than lipid oxidation proceeds during storage, the decomposition being more intensive in whole than in gutted fish. It is only when the fish lose their eating quality (2 weeks) that a small increase in the level of oxidation occurs, accompanied by an about 15% loss of n-3 PUFA and a 20% loss of DHA, but only in the whole fish. Conclusion. Gutting rainbow trout prior to storage in ice is appropriate by the extending the shelf-life by about 2-3 days and keeping stable amount of n-3 PUFA during 2 weeks of storage.

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Section: Discussionsupporting

confidence: 76%

Section: Introductionmentioning

confidence: 99%

Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice

Kołakowska¹,

Zienkowicz²,

Domiszewski³

et al. 2006

Acta Ichthyol. Piscat.

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“…5) should be due to the low bacterial level. The values were comparable to the values calculated for yellowtail (Seriola quinqueradiata) and sea bass (D. labrax) stored in ice (Tanimoto et al 1999;Alasalvar et al 2002;Howgate 2006). Figure 6 shows the change of IMP in the sterile and the nonsterile fish fillet samples.…”

Section: Fig 2 Bacterial Population Of Nonsterile Fillets Of Tiger supporting

confidence: 78%

“…The quality stability of the sterile fish fillet stored at 4C was comparable to the stability of nonsterile raw fish muscle of yellowtail and sea bass stored in ice (Tanimoto et al 1999;Alasalvar et al 2002). Three weeks of incubation at 4C resulted in the increase of several different kinds of amino acids and the loss of IMP in the nonsterile fish fillet samples, whereas the change of the levels of free amino acids and IMP were relatively small in the sterile fish fillet samples.…”

Section: Fig 2 Bacterial Population Of Nonsterile Fillets Of Tiger mentioning

confidence: 67%

Free Amino Acid and ATP-Related Compounds in Sterile Tiger Puffer Fish (Takifugu rubripes ) Fillets Stored at 4C

Shiba

Shiraki

Furushita

et al. 2012

Journal of Food Processing and Preservation

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A method for the production of sterile fish fillet was developed to create a raw fish that can be refrigerated for more than 21 days. Immediately after being killed, tiger puffer fish (Takifugu rubripes) were skinned, gutted and filleted using an aseptic method, and the prepared fillets were immersed in boiling water for 10 s after vacuum packing and were rapidly chilled. This processing method left the fish raw inside. Eleven trials of the production on 11 individuals succeeded in the production of 22 sterile fillets. The products showed no bacterial detection even after storage for 21 days at 4C. The contents of inosine 5′‐monophosphate (IMP) of the refrigerated sterile fillets remained at ca. 2,200 to 2,400 nmol/g, while IMP of nonsterile fillets became undetectable. The refrigeration increased the levels of glutamic acid and alanine in the sterile fillets. The products can be safely consumed as a sliced raw fish, sashimi. Practical Applications Raw fish, especially sashimi, is a high‐priced delicacy in Japan. However, raw fish is highly perishable, and its shelf life is limited to several days after killing. The method developed for preparing sterile fish fillet is applicable to all kind of fish, and meets the demands of the fish industry for fresh products with extended shelf life. The refrigeration of sterile raw fillet can save energy costs that are high in freezing and frozen storage. Sterile tiger puffer fish fillets can be refrigerated for a long time and can be used as a new ingredient in Western food restaurants that previously have not been able to utilize tiger puffer fish. Tiger puffer fish is served only in restaurants specializing in tiger puffer fish since it is very expensive and perishable.

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“…The garlic-and sour smell of the fish were the reason of the difference in sensory quality. Cod, on day 12 of storage, revealed noticeable fishy and ammonia smellan indicator of advanced decomposition of nucleotides (Tanimoto et al 1999) and decomposition of nitrogen compounds, in particular reduction of TMAO (Antoine et al 2002). Such changes are typical for active marine fish such as cod (Wheaton and Lawson 1985).…”

Section: Discussionmentioning

confidence: 99%

Comparative analysis of the quality parameters and the fatty acid composition of two economically important Baltic fish: cod, Gadus morhua and flounder, Platichthys flesus (Actinopterygii) subjected to iced storage

Tokarczyk¹,

Bieńkiewicz²,

Suryn³

2017

Acta Ichthyol. Piscat.

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Tokarczyk G., Bienkiewicz G., Suryn J. 2017. Comparative analysis of the quality parameters and the fatty acid composition of two economically important Baltic fish: cod, Gadus morhua and flounder, Platichthys flesus (Actinopterygii) subjected to iced storage. Acta Ichthyol. Piscat. 47 (3): 249-258.Background. During ice storage of fish a series of biochemical changes occur at a relatively rapid pace. The changes involve both nitrogen compounds and the lipid fraction. Lipid damage, through hydrolysis and oxidation reactions, can lead to important losses in nutritive value and quality during chilled storage. Oxidised lipids are a source of free radical compounds and highly reactive peroxides. The aim of this study was to assess the quality of two economically valuable species of Baltic fish, especially the quality of lipids, during storage in ice. Materials and methods. The analysis involved two Baltic fish: cod, Gadus morhua Linnaeus, 1758-a lean fish (about 1% of fat in flesh) and flounder, Platichthys flesus (Linnaeus, 1758)-an average-fat fish (about 4% of fat in flesh). Descriptive testing was used for quality determination of fish and the chemical changes of nitrogen compounds (TVB-N)(Total volatile bases nitrogen) and lipids (PV-peroxide value and AsV-anisidine value) were analysed. Changes of FA (fatty acids) were based on the qualitative interpretation of chromatograms. Results. In cod, peroxide value reached after 10 days a value of 45.47 mg O* • 100 g -1 of lipids. In flounder peroxide value reached the maximum of 26.98 mg O* • 100 g -1 after 12 days. The initial anisidine values did not differ significantly and remained at a similar level during storage. It was found that the most significant changes involved loss of EPA. After fifteen days flounder lost approximately 6.81 mg of EPA • g -1 of fat (about 10% of initial amount), whereas cod about 9 mg EPA • g -1 of fat (about 26.5% of initial amount). The observed loss of DHA was much lower, in particular in flounder. Conclusion. Different dynamics of oxidative changes were observed. In cod primary oxidation products increased linearly but in flounder such dynamic growth occurred after 12 days of storage still being almost twice as low as that of cod. No significant differences were observed in the secondary oxidation products between the fish. The level of PUFA and especially the level of EPA and DHA decreased. The loss of PUFA were higher in the lipid fraction of cod than flounder and were respectively about 2 pp and about 0.4 pp for each day of storage. Moreover, the dynamics of loss of EPA was greater than DHA.

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The Change in Content of ATP and Its Related Compounds in Freshwater Fish Muscle during Ice Storage.

Cited by 5 publications

References 2 publications

Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice

Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice

Free Amino Acid and ATP-Related Compounds in Sterile Tiger Puffer Fish (Takifugu rubripes ) Fillets Stored at 4C

Comparative analysis of the quality parameters and the fatty acid composition of two economically important Baltic fish: cod, Gadus morhua and flounder, Platichthys flesus (Actinopterygii) subjected to iced storage

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