The effects of processing technologies and preparation on the final quality of fish products

Sampels, Sabine

doi:10.1016/j.tifs.2015.04.003

Cited by 118 publications

(89 citation statements)

References 97 publications

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“…Sous‐vide is a method of cooking food in vacuumized plastic pouches at precisely controlled temperatures (Baldwin, ). The benefits of the sous‐vide method have been reported in several articles (Baldwin, ; Sampels, ; Schellekens, ), including the production of foods with better color, texture, and nutrient retention. The sous‐vide technique includes a combination of barrier technologies such as vacuum packaging and cold shock (after thermal processing), where the products are quickly cooled and stored at temperatures below 4 °C for a few hours or days, depending on nature of the product.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, the novel sous‐vide method causes less muscle shrinking, a common effect observed in the texture of processed foods at high temperatures by conventional cooking methods. However, because of the low cooking temperatures (≤70 °C) (Sampels, ), careful temperature control must be employed during processing to ensure the safety of foods cooked using the novel sous‐vide method.…”

Section: Introductionmentioning

confidence: 99%

“…There are limited studies on sous‐vide cooking of fish, which have focused mainly on quality attributes (Fagan & Gormley, ; González‐Fandos, Villarino‐Rodríguez, García‐Linares, García‐Arias, & García‐Fernández, ; Sampels, ) and microbiological safety and shelf life [e.g., whiting treated at 70 °C for 10 min (Mol, Ozturan, & Cosansu, ), cooking salmon at 65 °C for 5 min (González‐Fandos et al, ), or cooking codfish, gilt head sea bream, hake, and salmon between 62 and 65 °C for 7–29 min (Sebastiá, Soriano, Iranzo, & Rico, )]. In most related studies, the results of sous‐vide cooking were compared with those obtained with conventional thermal techniques, which demonstrated the superiority of sous‐vide cooking in terms of sensory quality and physical attributes.…”

Section: Introductionmentioning

confidence: 99%

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Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna

Llave

Shibata-Ishiwatari

Watanabe

et al. 2017

J Food Process Preserv

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Traditional (low temperature, long time) and novel (low temperature, short time) sous-vide cooking of lean tuna were characterized by analyzing the effects of thermal protein denaturation (TPD) on quality attributes, such as color, appearance, shrinkage, drip loss, and texture. TPD was analyzed by differential scanning calorimetry and estimated for several thermal schedules by kinetic analysis, following the dynamic method. When heated at a rate of 10 8C/min, myosin began to denature at around 35 8C. Actin did not denature, even when the temperature rose to approximately 51 8C, until the denaturation of myosin was complete. However, actin began to denature at approximately 58 8C and was completely denatured at 76 8C. Actin denaturation had a stronger effect than myosin denaturation on texture changes, whereas myosin denaturation was responsible for changes in color and appearance. A better preservation of tuna quality was obtained by novel sous-vide cooking over the traditional sous-vide method. Practical applicationsThe results of this study are useful to both the research community and industry because they provide quantitative characterization of the consequences of sous-vide cooking method on food quality explained by estimating TPD. Moreover, the kinetic parameters of the denaturation rate collected for kinetic modeling of the TPD of tuna, not only have application to simulate denaturation of actin and myosin under different thermal schedules of sous-vide cooking, but also they can be used for the analysis of additional thermal treatments. | I N TR ODU C TI ONSous-vide is a method of cooking food in vacuumized plastic pouches at precisely controlled temperatures (Baldwin, 2012). The benefits of the sous-vide method have been reported in several articles (Baldwin, 2012;Sampels, 2015;Schellekens, 1996), including the production of foods with better color, texture, and nutrient retention. The sous-vide technique includes a combination of barrier technologies such as vacuum packaging and cold shock (after thermal processing), where the products are quickly cooled and stored at temperatures below 4 8C for a few hours or days, depending on nature of the product. During sousvide heating, the food in the bag is heated to the exact optimal cooking temperature, using a water bath or a steam convection oven (Schellekens, 1996). The food is eventually reheated before serving.Sous-vide cooking enables a precise, even temperature maintained throughout the food, resulting in an overall homogeneous appearance (Provost, Colabroy, Kelly, & Wallert, 2016). Thus, the food is cooked to the same temperature throughout, without excess heat being applied to the surface of the food. These results are obtained under traditional sous-vide process, using low temperatures and prolonged processing times (Ibarra et al., 2013;Schellekens, 1996). However, in the past decade, some delicatessen products have been processed by a novel sousvide-cooking method, using reduced processing times. Under these conditions, the inner part of th...

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna

Llave

Shibata-Ishiwatari

Watanabe

et al. 2017

J Food Process Preserv

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“…Perkembangan metode pengolahan dengan menggunakan tekanan terus berkembang sampai saat ini, seperti yang telah dilakukan oleh Castro, et al, (2006) yang meneliti tentang pengaruh kombinasi suhu, tekanan dan pre-treatment pada tekstur frozen bell peppers (Capsicum annuum); Sampels (2015) yang menjelaskan tentang penggunaan pressure dalam teknologi pengolahan ikan khususnya terhadap mikroba; Rode and Hovda (2016) yang mempelajari tentang tekanan tinggi untuk penyimpangan ikan. Metode pengolahan bertekanan tinggi yang saat ini juga baru dikembangkan adalah modifikasi peralatan presto atau autoklaf.…”

Section: Pendahuluanunclassified

Aplikasi Metode TTSR (Tekanan Tinggi Suhu Rendah) Dalam Pengolahan Bandeng Duri Lunak

Anggo

Riyadi

Rianingsih

et al. 2018

JIPHP

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Processing of softbone milkfish is very vulnerable to reduce the quality of products nutrients. Experiments on the use of different pressure on softbone milkfish processing using the LTHP (Low ABSTRAKPengolahan bandeng duri lunak sangat rentan untuk menurunkan kualitas nutrisi produk yang dihasilkan. Percobaan tentang penggunaan tekanan yang berbeda pada pengolahan bandeng duri lunak menggunakan metode TTSR (Tekanan Tinggi Suhu Rendah) telah dilakukan. Tujuan dari penelitian ini adalah membandingkan pengolahan bandeng duri lunak biasa dengan metode TTSR serta mengkaji pengaruh perbedaan tekanan pada pengolahan bersuhu rendah (+100 o C) terhadap kualitas bandeng duri lunak yang dihasilkan. Bahan baku penelitian adalah ikan bandeng dengan berat 200-250 g dari Semarang. Alat yang digunakan adalah seperangkat peralatan autoklaf termodifikasi, thermocouple, serta beberapa peralatan uji fisik dan kimiawi. Hasil penelitian menunjukkan bahwa perbedaan metode pemasakan memberikan pengaruh nyata terhadap kualitas bandeng duri lunak yang dihasilkan. Tekanan yang berbeda selama pengolahan bersuhu rendah belum bisa menurunkan kekerasan tulang sampai batas yang dikehendaki. Hasil uji organoleptik menunjukkan bahwa semua parameter diterima konsumen, tetapi untuk nilai kekerasan tulang menunjukkan nilai tinggi yang berarti tulang tersebut masih keras. Perbedaan perlakuan memberikan berpengaruh nyata terhadap penurunan kandungan lisin, protein terlarut dan nilai proksimatnya.Kata Kunci: Bandeng duri lunak, suhu, tekanan, autoklaf termodifikasi.

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“…Fish is a food of high nutritional value, characterized by presenting components necessary for the human organism, such as mineral salts, high biological value proteins and fatty acids, principally the polyunsaturated ones of the omega 3 and omega 6 families (Bonacina & Queiroz, 2007;Pilon et al, 2011;Sampels, 2015). The ingestion of fish has been related to the prevention of heart and brain problems (Nestel et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil

et al. 2017

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The regular consumption of fish provides health gains for people, and its introduction in school meals is an important strategy to insert the habit of consuming this food by a population. Thus the objective of this study was to verify the acceptance of fish, presented in the form of hamburger, by children in municipal primary schools in the town of Pato Branco, Brazil, in which the school cooks had been trained to produce fish hamburgers. Acceptance was evaluated using a hedonic scale with 5 facial classifications (1 = disliked extremely to 5 = liked extremely). Students of both genders from 5 to 10 years of age (n = 142) were served the hamburgers for their midday meal, representing the protein portion of the meal. The results were analyzed by logistic regression. No effect of age or gender was observed between the children in the acceptance of the hamburgers, but the interaction between age and gender was significant. The cluster analysis was applied to distinguish this interaction using two-way joining to present the results, which showed the effect between specific age and gender situations. The acceptance index was 87% showing the potential for the consumption of this food by children.

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The effects of processing technologies and preparation on the final quality of fish products

Cited by 118 publications

References 97 publications

Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna

Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna

Aplikasi Metode TTSR (Tekanan Tinggi Suhu Rendah) Dalam Pengolahan Bandeng Duri Lunak

Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil

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