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1.
Ines Lehmann & Santiago P. Aubourg 《International Journal of Food Science & Technology》2008,43(2):270-275
Gutting was applied to fresh horse mackerel (Trachurus trachurus) to study its effect on rancidity development during a prolonged frozen storage (up to 12 months at −20°C). To do so, chemical (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA-i; fluorescence ratio, FR) and sensory (odour and taste) analyses were carried out. The results showed that the gutting of horse mackerel led to a higher degree of oxidation in the frozen product, according to the chemical (PV, TBA-i and FR) and sensory (odour and taste) analyses. However, a lower extent of lipid hydrolysis (FFA formation) was detected at the end of the storage (twelfth month) as a result of gutting. It is concluded that the gutting of a medium-fat fish species such as horse mackerel is not recommended as previous treatment to frozen storage. 相似文献
2.
Santiago P Aubourg Ludmia Stodolnik Aneta Stawicka Grzegorz Szczepanik 《Journal of the science of food and agriculture》2006,86(15):2638-2644
The effect of a flax seed (Linum usitatissimum) soaking on the development of rancidity in frozen mackerel (Scomber scombrus) was studied. Fresh mackerel fillets were soaked in an aqueous flax seed extract for 20 min and then kept frozen (?20 °C) for up to 7 months. A parallel experiment with non‐soaked fillets was carried out under the same conditions. The development of rancidity was measured by biochemical (free fatty acids, peroxides, conjugated dienes and trienes, secondary oxidation products, fluorescent and browning compounds and lipoxygenase activity) and sensory (general aspect, odour and colour) analyses. An inhibitory effect of the soaking treatment on rancidity development was observed according to the peroxide content and the formation of fluorescence and browning. A lower lipoxygenase activity was detected at 1 month in the soaked fillets; after this, no differences were obtained between either type of sample, whose activities at month 7 were negligible. According to the sensory analyses, non‐soaked fillets had fair quality at 1 month and were rejectable at 3 months, while the soaked ones were still of good quality at 1 month and rejectable at 5 months. According to the present results, soaking in an aqueous flax seed extract could be useful for inhibiting the development of rancidity in fatty fish fillets. Copyright © 2006 Society of Chemical Industry 相似文献
3.
scar Rodríguez Vanesa Losada Santiago P Aubourg Jorge Barros‐Velzquez 《Journal of the science of food and agriculture》2005,85(2):235-242
Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater, was evaluated in parallel with flake ice for the storage of horse mackerel (Trachurus trachurus). Storage in slurry ice led to a significant enhancement of shelf life (5 days for flake ice to 15 days for slurry ice), better control of pH and lower counts of total aerobes and proteolytic and lipolytic bacteria, these reaching an average difference between batches of 2, 1.43 and 1.98 log units respectively after 8 days of storage. Storage in slurry ice also involved a significantly slower formation of total volatile basic nitrogen and trimethylamine after 8 days of storage. Staphylococcus xylosus and Proteus penneri were identified as the leading proteolytic and lipolytic organisms in horse mackerel muscle. Storage of horse mackerel in slurry ice enhances the shelf life of this medium‐fat fish species through better maintenance of sensory and microbiological quality. Copyright © 2004 Society of Chemical Industry 相似文献
4.
5.
Stamatia Simeonidou A. Govaris Kyriakos Vareltzis 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1997,204(6):405-410
Whole fish and fillets of horse mackerel (Trachurus trachurus) and mediterranean hake (Merluccius mediterraneus) were assessed for quality (physical, chemical and sensory attributes) changes throughout 12 months of frozen storage at
−18 °C. The pH, expressible water (EXW), quantities of trimethylamine (TMA), dimethylamine (DMA), formaldehyde (FA), the total
volatile base nitrogen (TVB-N) the thiobarbituric acid number (TBA), peroxide value (PV) and amount of free fatty acids (FFA)
increased, while sensory attributes (odour, taste, texture) decreased during the frozen storage period. A comparison of quality
scores between whole fish and fillets of horse mackerel and mediterranean hake showed that there were no significant differences
(P>0.05) in attribute scores. There were, however, significant differences (P<0.05) in pH, EXW, TMA, DMA, FA, TVB-N, TBA, FFA and PV.
Received: 19 April 1996/Revised version: 7 September 1996 相似文献
6.
Parastoo Pourashouri Bahare Shabanpour Santiago P. Aubourg Javad Daghigh Rohi & Ali Shabani 《International Journal of Food Science & Technology》2009,44(8):1503-1509
The effect of preliminary ascorbic and citric acid (AA and CA, respectively) soaking treatments on the rancidity development in Wels catfish ( Silurus glanis ) fillets during further frozen storage (−18 °C; up to 6 months) was studied. Rancidity development was measured by biochemical quality indices (formation of free fatty acids, peroxides and secondary oxidation products) and compared with sensory analysis (appearance, rancid odour and consistency) and general chemical analyses (pH, expressible moisture and heme iron contents). When compared with control samples, AA- and CA-treated samples showed a lower ( P < 0.05) formation of primary and secondary lipid oxidation compounds that was corroborated by a longer ( P < 0.05) shelf-life time as a result of a lower rancid odour formation. According to these results, control samples showed a higher ( P < 0.05) heme iron breakdown (months 3–6) and a lower ( P < 0.05) water-holding capacity (higher expressible moisture value) (month 6). 相似文献
7.
Protein changes after irradiation and ice storage of horse mackerel (Trachurus trachurus) 总被引:1,自引:0,他引:1
Helena Alves Silva Rogério Mendes Maria Leonor Nunes José Empis 《European Food Research and Technology》2006,223(1):83-90
Anthocyanin-rich concentrates from different fruits can be used as natural food colourants. The pigments' stability is comparatively low and dependent on the composition of food matrices. Food ingredients relevant for soft drinks, jelly fruits and salad dressings were tested in model systems regarding their influence on the colour stability of elderberry and black currant concentrate determined by colour measurement (CIE L
*
a
*
b
*). In aqueous solutions food-grade organic acids and salt were found to influence anthocyanin stability: colour stability increased with increasing pK
a of acids and decreased with increasing salt concentrations. This may be attributed to altered solvation characteristics of aqueous solutions. A stabilizing influence was found for sugars presumably by reducing water activity. However, when heat treatment was applied, e.g. in the production of hydrocolloid gels, fructose was shown to accelerate anthocyanin decay due to the formation of sugar degradation products. Comparing hydrocolloids, alginate was shown to increase colour stability in aqueous solution and pectin displayed overall highest colour stability in a gel model system, suggesting that polyuronic acids may improve anthocyanin stability by intermolecular association. 相似文献
8.
The effect of storage on the lipids and proteins in Atlantic mackerel stored for up to 24 months at ?20 and ?30 °C was studied. Traditional methods including the peroxide value, thiobarbituric acid‐reactive substances (TBARS) and a reverse phase HPLC method were used to determine the primary and secondary lipid oxidation products. All tests showed an increase in lipid oxidation products with storage time and at a higher storage temperature of ?20 °C compared with samples stored at ?30 °C. Antioxidants had a significant effect (P < 0.01) on the inhibition of lipid oxidation, as shown by the reduction in peroxide value and hydroxides, and malondialdehyde formation. Similarly, deterioration of protein structure and functionality in mackerel stored for 3, 6, 12 and 24 months was greater at ?20 than ?30 °C. ATPase activity in the myosin extract of Atlantic mackerel showed a significant decrease (P < 0.01) with progressive frozen storage. Protein solubility in high salt concentration (0.6 M NaCl) decreased (P < 0.01) during storage at both ?20 and ?30 °C but was greater at ?20 °C. Interestingly, antioxidants BHT, vitamin C and vitamin E protected the proteins against complete loss of ATPase activity and protein solubility to a significant level (P < 0.01) for up to 1 year at ?20 °C compared with samples stored without antioxidants. This study confirms the deleterious effect of lipid oxidation products on protein structure and function in frozen fatty fish. © 2002 Society of Chemical Industry 相似文献
9.
Damage Inhibition During Frozen Storage of Horse Mackerel (Trachurus trachurus) Fillets by a Previous Plant Extract Treatment 总被引:1,自引:0,他引:1
S. AUBOURG A. LUGASI J. HÓVÁRI C. PIÑEIRO V. LEBOVICS I. JAKÓCZI 《Journal of food science》2004,69(2):fct136-fct14
ABSTRACT: We investigated the effect of a commercial plant extract, Rosmol-P (RP) on the stability of fish during frozen storage. Horse mackerel ( Trachurus trachurus ) fillets were soaked in water (water control) and 2 RP concentrations (RP-1 = 0.333%; RP-2 = 1.333%) and compared with untreated fillets (blank control). Fluorescence detection and thiobarbituric acid index showed a lower oxidation development for both RP treatments than for both controls, especially in the case of the highest concentration (RP-2). The decrease in glutathione peroxi-dase activity was found to be slower in the case of the RP-2 treatment. The sensory analysis showed an increased shelf-life according to the sequence blank control < water control > RP-1, RP-2. 相似文献
10.
Janna Cropotova Revilija Mozuraityte Inger B. Standal Magnhild S. Grøvlen Turid Rustad 《International Journal of Food Science & Technology》2019,54(6):2228-2235
Changes in quality characteristics in relation to protease activity and protein oxidation in chilled, superchilled and frozen mackerel fillets during storage were studied. The solubility of sarcoplasmic proteins was quite stable in mackerel samples for all storage experiments, whereas the solubility of myofibrillar proteins decreased in both superchilled and frozen samples. A significant correlation (r = 0.983, P < 0.05) between the increased activity of cathepsin B+L in chilled fillets and softening of the fish flesh during storage was revealed. Contrary with chilled samples, the texture of superchilled mackerel fillets became tougher along the storage period, which can be explained by a higher rate of myofibrillar oxidation (r = 0.940, P < 0.05). The hardness and drip loss decreased slightly at the end of frozen storage. Superchilling preserved the quality of mackerel fillets with the least side effects in relation to protein solubility, drip loss and softening of the fish tissue as compared to chilled and frozen storage. 相似文献
11.
Samiramis Sarkardei & Nazlin K. Howell 《International Journal of Food Science & Technology》2008,43(2):309-315
The physical and chemical properties of Trachurus trachurus (horse mackerel) as well as a food product in the presence and absence of natural antioxidants, were investigated. The rate of lipid oxidation in the freeze-dried horse mackerel product stored at room temperature (22 °C) was investigated, using peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and hexanal concentration to determine primary, secondary and tertiary oxidation products. Natural antioxidants were used to slow down oxidation processes and to improve nutritional and eating quality. These included vitamin E + vitamin C + citric acid (250, 250, 100 mg kg−1, respectively), vitamin E + vitamin C + citric acid + rosemary (250, 250, 100, 250 mg kg−1, respectively) and rosemary (250 mg kg−1). Biochemical analysis such as PV and TBARS measurements showed that the combination of vitamin E + vitamin C + citric acid (250, 250, 100 mg kg−1) were found to be the most significant (P ≤ 0.01) in controlling the rate of lipid oxidation in freeze-dried food followed by rosemary (250 mg kg−1). There was an initial rise in the PV of all samples, which dropped after 8 weeks, because of formation of secondary oxidation products. The rise in PV was much higher in the control samples with no antioxidants added, compared with the antioxidant-treated samples. Combinations of E + C + citric acid treatment group followed by rosemary alone were the most significant in lowering PV, hence, reducing formation of primary oxidation products (P ≤ 0.01). Once the primary oxidation products were lowered, TBARS levels (secondary oxidation products) increased in control samples after 12 weeks; however, in E + C + citric acid treatment group and rosemary-treated samples, this increase was significantly lower (P ≤ 0.01). There was a rise in hexanal concentration for up to 8 weeks, which dropped only in the antioxidant-treated groups and continued to rise in the control samples. 相似文献
12.
Brine freezing was applied to two small pelagic underutilised fish species (mackerel, Scomber scombrus; horse mackerel Trachurus trachurus). Rancidity development was studied during their frozen (–18 °C) storage up to 9 months, and quality change results were compared to common freezing conditions (control treatment). Fish samples treated under brine freezing conditions showed a higher lipid oxidation development (peroxide value and thiobarbituric acid index) and worse marks on some sensory attributes (general aspect, odour and colour) than control fish. However, samples treated under brine freezing conditions provided a lower lipid hydrolysis development (free fatty acid formation) and better scores for consistency. Comparison between both fish species led to a higher secondary lipid oxidation formation (thiobarbituric acid index) for mackerel, while horse mackerel showed to be more prone to interaction compound formation (fluorescence detection); however, both fish species showed the same shelf-life times (3 and 5 months for brine and control freezing conditions, respectively). As a result of the brine freezing conditions, an increase in NaCl content in white muscle of both species was observed. According to the results obtained in the present work, the brine freezing treatment is not recommended for these two small pelagic fish species. 相似文献
13.
Effect of freezing time on the quality of Indian mackerel (Rastrelliger kanagurta) during frozen storage 总被引:1,自引:0,他引:1
Lakshmisha IP Ravishankar CN Ninan G Mohan CO Gopal TK 《Journal of food science》2008,73(7):S345-S353
The present study aims to find the effect of freezing methods on the quality of mackerel (Rastrelliger kanagurta) in commercial plate and air blast freezers during freezing and subsequent frozen storage (-18 degrees C). Total time for freezing was significantly different (P < 0.05) between the plate and air blast freezers (90 and 220 min, respectively). This difference in the freezing time could be attributed to the varied quality of the 2 samples. Upon freezing, the moisture content decreased in air blast frozen samples compared to plate freezer where protein content decreased in both the samples. Upon freezing and during frozen storage, lipid oxidation products (peroxide value, thiobarbutiric acid value, and free fatty acid value) and volatile bases (total volatile base nitrogen and trimethyl amine nitrogen) showed an increasing trend in both the samples with values slightly higher in air blast frozen samples compared to plate frozen samples. The total plate counts showed a significantly (P < 0.05) decreasing trend in both the samples. K value did not show any significant (P < 0.05) difference between the samples where as the histamine formation was significantly (P < 0.05) increased in air blast frozen samples compared to plate frozen samples. The taste and overall acceptability was significantly different (P < 0.05) in plate frozen samples compared to air blast frozen samples on 3rd month. Both samples were in acceptable condition up to 3 mo but the plate frozen samples quality was slightly better than the air blast frozen samples. 相似文献
14.
Effect of incorporation of natural chemicals in water ice‐glazing on freshness and shelf‐life of Pacific saury (Cololabis saira) during −18 °C frozen storage
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Haibo Luo Weihua Wang Wei Chen Haiqing Tang Li Jiang Zhifang Yu 《Journal of the science of food and agriculture》2018,98(9):3309-3314
15.
Geirsdottir M Hlynsdottir H Thorkelsson G Sigurgisladottir S 《Journal of food science》2007,72(7):C376-C380
ABSTRACT: The aim of this work was to evaluate the effects of freezing and frozen storage at –24 °C on the quality of Icelandic herring fillets, focusing on protein solubility and viscosity at pH 2.7 and 11 used for pH-aided protein isolation. The evaluation of quality was based on chemical analyses, protein degradation measurements, and changes in protein solubility and viscosity at pH 2.7 and 11 after up to 6-mo frozen storage of the herring fillets. Lipid oxidation measured as TBARS values increased significantly during the frozen storage ( P < 0.05). Protein solubility at pH 2.7 decreased during frozen storage for 6 mo, where the solubility was about 10% lower after 6-mo frozen storage compared to the beginning ( P < 0.05). At pH 11, the solubility became approximately 15% lower after 6-mo frozen storage compared to initial solubility ( P < 0.05). Viscosity, measured at pH 2.7, increased after 3 mo of frozen storage ( P < 0.05). At pH 11, the viscosity increased significantly after 1-wk frozen storage, compared to fresh herring fillets, but did not increase significantly with further storage ( P < 0.05). Changes found in solubility and viscosity indicated protein degradation due to freezing and frozen storage. SDS-PAGE analysis did not reveal any protein cross-linking or aggregation formation, either with frozen storage or due to exposure to low pH. 相似文献
16.
《Food chemistry》2005,93(4):619-625
Slurry ice is a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature. Its employment was evaluated in the present work as a new chilled storage method for whole horse mackerel (Trachurus trachurus) and compared with traditional flake icing. Different chemical analyses (nucleotide degradation, lipid hydrolysis and oxidation, interaction compounds formation and electrophoretic protein profiles) related to quality loss were checked and compared to sensory evaluation. An inhibitory effect on quality loss mechanisms was observed for the slurry ice treatment, according to the assessment of the K value, free fatty acid content, thiobarbituric acid index, fluorescent compounds formation and sarcoplasmic protein profiles. The sensory analysis showed a higher shelf-life time for fish treated under slurry icing than for flake iced fish (15 and 5 days, respectively). Results confirm the practical advantages of using slurry ice as a chilling storage method. According to the inhibition of lipid hydrolysis and oxidation obtained, the employment of slurry ice on relatively fat fish species is recommended to obtain safer and higher quality fish products. 相似文献
17.
Effect of O2 scavenger on the shelf‐life of catfish (Pangasius sutchi) steaks during chilled storage
Chitradurga O Mohan Chandragiri N Ravishankar Teralandur K Srinivasagopal 《Journal of the science of food and agriculture》2008,88(3):442-448
BACKGROUND: Active packaging for preserving meat products, including seafoods, has been gaining importance in recent times. The present study was undertaken to assess the effectiveness of O2 scavenger, the most widely used active packaging technology, on the shelf‐life of catfish steaks in chilled storage conditions. RESULTS: O2 scavenger was effective in reducing the oxygen concentration inside the packaging to as low as 0.42% within 24 h. This reduction in oxygen in O2 scavenger packages showed positive effects on quality parameters compared to control air packs. Total volatile base nitrogen (TVB‐N), thiobarbituric acid value and peroxide value of catfish steaks packed in O2 scavenger was significantly different (P < 0.05) compared to air‐packed samples. Based on the sensory, microbiological and TVB‐N values, the control samples were acceptable only up to 10 days, compared to 20 days in O2 scavenger‐packed samples, extending the shelf‐life by 10 days. CONCLUSION: O2 scavenger reduced the oxygen concentration inside the package significantly within 24 h compared to control air packs. By using this technique, the use of a vacuum packing machine can be avoided. Further, O2 scavenger extended the product's shelf‐life up to 20 days, compared to 10 days in control packs. Copyright © 2007 Society of Chemical Industry 相似文献
18.
Xiaofei Yin Yongkang Luo Hongbing Fan Hua Wu Ligeng Feng 《International Journal of Food Science & Technology》2014,49(6):1449-1460
The effect of chilled, frozen and freeze‐chilled storage on quality of grass carp fillets and soups was evaluated by sensory score, total aerobic counts and biochemical quality. Fish fillets were stored at 4 °C for 6 days (T1), ?40 °C for 12 h and then at ?20 °C for 5 days (T2), ?40 °C for 12 h and then at ?20 °C for 5 days, followed by at 4 °C for 4 days (T3). T1 showed higher sensory score, salt‐soluble protein content, better colour and texture qualities than T2 and T3 within 3 days. All fillets kept good quality based on the acceptable limit of sensory score, total volatile basic nitrogen and total aerobic count during storage time. According to the transportation and retail time, chilled storage is appropriate when it is within 3 days. If it extends for 5 days, freeze‐chilling treatment keeps better quality, but later chilled fillets should be retailed within 4 days. 相似文献
19.
Santiago P Aubourg Isabel Medina 《Journal of the science of food and agriculture》1999,79(13):1943-1948
Lean fish deterioration during frozen storage (−30 and −10 °C) for up to 1 year was studied by the assessment of lipid changes. Comparison between a formaldehyde (FA)-forming species (cod) and a non-FA-forming one (haddock) was carried out. Lipid damages were measured on the basis of free fatty acids (FFA), peroxide value (PV), thiobarbituric acid index (TBA-i) and fluorescent compounds. In both species at −30 °C, most lipid damage indices showed significant correlations with the storage time. However, at −10 °C, only the FFA and fluorescence detections provided significant correlations with the storage time. Comparison between the fish species showed higher lipid oxidation (PV and TBA-i) and hydrolysis (FFA content) in haddock than in cod at −10 °C; however, a higher fluorescence development was observed in cod at the same temperature. At −30 °C, little differences in lipid damage indices were detected between the two species. © 1999 Society of Chemical Industry 相似文献
20.
Mehmet Celik 《International Journal of Food Science & Technology》2008,43(5):933-938
The effects of seasonal variations on the proximate chemical compositions and fatty acid profiles of chub mackerel (Scomber japonicus) and horse mackerel (Trachurus trachurus) captured in the north‐eastern Mediterranean Sea were investigated. Protein fluctuations were observed in two species for all seasons. The lipid content of both species was lower in winter than in autumn and spring. In all seasons, the major fatty acids in both species were observed to be palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1 ω9), eicosapentaenoic acid (20:5 ω3) and docosahexaenoic acid (20:6 ω3). Chub mackerel and horse mackerel exhibited seasonal fluctuations in their fatty acid contents. The fatty acid profile of the two species had a higher degree of unsaturation during winter. The levels of EPA in chub mackerel in winter, spring and autumn were 5.96%, 4.86% and 4.33%, respectively, while those of DHA were 24.94%, 18.75% and 17.12%, respectively. The levels of EPA in horse mackerel in winter, spring and autumn were 5.42%, 5.03% and 4.86%, respectively, while those of DHA were 14.96%, 13.31% and 11.10%, respectively. The PUFA (polyunsaturated fatty acids) values and ω3/ω6 ratios in the two species were highest in winter. The results indicate that chub mackerel and horse mackerel captured in the north‐eastern Mediterranean Sea, which are among the most important fish in Turkey and of international commercial value, are a good source of nutrition for human consumption in terms of their proximate chemical composition and fatty acids. 相似文献