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Kunjulakshmi S, Harikrishnan S, Murali S, D'Silva JM, Binsi P, Murugadas V, Alfiya P, Delfiya DA, Samuel MP. Development of portable, non-destructive freshness indicative sensor for Indian Mackerel (Rastrelliger kanagurta) stored under ice. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110132] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Mabuchi R, Adachi M, Ishimaru A, Zhao H, Kikutani H, Tanimoto S. Changes in Metabolic Profiles of Yellowtail ( Seriola quinqueradiata) Muscle during Cold Storage as a Freshness Evaluation Tool Based on GC-MS Metabolomics. Foods 2019; 8:foods8100511. [PMID: 31635314 PMCID: PMC6835414 DOI: 10.3390/foods8100511] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 10/16/2019] [Accepted: 10/16/2019] [Indexed: 11/16/2022] Open
Abstract
We applied metabolomics to the evaluation of yellowtail muscle as a new freshness evaluation method for fish meat. Metabolites from yellowtail ordinary and dark muscle (DM) stored at 0 °C and 5 °C were subjected to metabolomics for primary metabolites based on gas chromatography-mass spectrometry (GC-MS). For the annotated metabolites, we created statistically significant models for storage time prediction for all storage conditions by orthogonal partial least squares analysis, using storage time as the y-variable. DM is difficult to evaluate using the K value method, the predominant existing freshness evaluation method. However, in the proposed method, the metabolic component profiles of DM changed depending on storage time. Important metabolites determined from variables important for prediction (VIP) values included various metabolites, such as amino acids and sugars, in addition to nucleic-acid-related substances, especially inosine and hypoxanthine. Therefore, metabolomics, which comprehensively analyses different molecular species, has potential as a new freshness evaluation method that can objectively evaluate conditions of stored fish meat.
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Affiliation(s)
- Ryota Mabuchi
- Faculty of Human Culture and Science, Prefectural University of Hiroshima, 1-1-71, Ujina-Higashi, Minami-ku, Hiroshima 734-8558, Japan.
| | - Miwako Adachi
- Faculty of Human Culture and Science, Prefectural University of Hiroshima, 1-1-71, Ujina-Higashi, Minami-ku, Hiroshima 734-8558, Japan.
| | - Ayaka Ishimaru
- Faculty of Human Culture and Science, Prefectural University of Hiroshima, 1-1-71, Ujina-Higashi, Minami-ku, Hiroshima 734-8558, Japan.
| | - Huiqing Zhao
- Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima, 1-1-71, Ujina-Higashi, Minami-ku, Hiroshima 734-8558, Japan.
| | - Haruka Kikutani
- Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima, 1-1-71, Ujina-Higashi, Minami-ku, Hiroshima 734-8558, Japan.
| | - Shota Tanimoto
- Faculty of Human Culture and Science, Prefectural University of Hiroshima, 1-1-71, Ujina-Higashi, Minami-ku, Hiroshima 734-8558, Japan.
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Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling. Molecules 2019; 24:molecules24142574. [PMID: 31311195 PMCID: PMC6680873 DOI: 10.3390/molecules24142574] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 07/13/2019] [Accepted: 07/14/2019] [Indexed: 12/28/2022] Open
Abstract
We performed metabolic profiling on yellowtail (Seriola quinqueradiata) muscle to develop an objective taste evaluation method for fish meat. Dark (DM) and ordinary (OM) muscle samples before and after storage were subjected to gas chromatography-mass spectrometry (GC-MS) analysis and taste measurements using an electronic tongue. The metabolites identified by the GC-MS analysis were treated as x variables, and the taste values obtained by the electronic tongue were treated as y variables. The relationships between the metabolites and taste attributes were evaluated by two-way orthogonal projections to latent structures (O2PLS) analysis. The O2PLS analyses were normalized in two ways, unit variance (UV) and pareto (Par) scaling. The O2PLS (UV) analysis produced 3+1+0 models in Autofit and this model was statistically significant with R2Y (0.73) and Q2 (0.52) metrics. In particular, significant correlations were found between DM or OM and metabolite intensity and taste attributes, and strong associations were found between “sourness” and lysine, “irritant” and alanine and phenylalanine, “saltiness” and pantothenic acid, and “umami” and creatinine and histidine. The O2PLS (Par) analysis of DM generated significant predictive models for “acidic bitterness,” “irritant,” “saltiness,” “bitterness,” “astringency,” and “richness.” Among these, only “irritant” was affected by storage. This method was thus effective in evaluating the taste of yellowtail muscle.
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Rahman MM, Shibata M, ElMasry G, Nakazawa N, Nakauchi S, Hagiwara T, Osako K, Okazaki E. Expeditious prediction of post-mortem changes in frozen fish meat using three-dimensional fluorescence fingerprints. Biosci Biotechnol Biochem 2019; 83:901-913. [DOI: 10.1080/09168451.2019.1569494] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
ABSTRACT
The present study was conducted to characterize fluorophores in the fish body using three-dimensional fluorescence fingerprints (3D-FFs) and to utilize these 3D-FFs obtained from frozen horse mackerel (Trachurus japonicus) fillets to predict early post-mortem changes. Alive fish were sacrificed instantly, preserved in ice until 2 days, and then filleted, vacuum packed, and frozen. Subsequently, 3D-FFs of the frozen fillets were acquired using F-7000 aided with a fiber probe. Post-mortem freshness changes were tracked by measuring adenylate energy charge (AEC) values and nicotinamide adenine dinucleotide (NAD and NADH) content. Partial least squares regression models for predicting AEC values and NADH content in frozen fish meat showed good fittings, with R2 of 0.90 and 0.85, by utilizing eight and five excitation wavelengths, respectively, based on their fluorescence features acquired from standard fluorophores. This novel approach of 3D-FFs could be utilized as an efficient technique for at-line monitoring of frozen fish quality.
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Affiliation(s)
- Md Mizanur Rahman
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
- Department of Fisheries Technology, Patuakhali Science and Technology University, Patuakhali, Bangladesh
| | - Mario Shibata
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Gamal ElMasry
- Department of Pharmacology & Toxicology, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
- Agricultural Engineering Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
- Department of Computer Science and Engineering, Toyohashi University of Technology, Toyohashi, Japan
| | - Naho Nakazawa
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Shigeki Nakauchi
- Department of Computer Science and Engineering, Toyohashi University of Technology, Toyohashi, Japan
| | - Tomoaki Hagiwara
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Kazufumi Osako
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Emiko Okazaki
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
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Mabuchi R, Adachi M, Kikutani H, Tanimoto S. Discriminant Analysis of Muscle Tissue Type in Yellowtail Seriola Quinqueradiata Muscle Based on Metabolic Component Profiles. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.883] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ryota Mabuchi
- Faculty of Human Culture and Science Prefectural University of Hiroshima
| | - Miwako Adachi
- Faculty of Human Culture and Science Prefectural University of Hiroshima
| | - Haruka Kikutani
- Faculty of Human Culture and Science Prefectural University of Hiroshima
| | - Shota Tanimoto
- Faculty of Human Culture and Science Prefectural University of Hiroshima
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Bhat TH, Chouksey MK, Balange AK, Nayak BB. Effect of severing skeletal muscle at different stage of rigor on the quality of pacific white shrimp ( Litopenaeus vannamei). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13363] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Tariq Hussain Bhat
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
| | - Mithlesh Kumar Chouksey
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
| | - Amjad Khansaheb Balange
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
| | - Binaya Bhusan Nayak
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
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Risso SJ, Carelli AA. Quality Indices of Cooked Southern King Crab ( Lithodes santollaMolina, 1782) Meat During Storage at 0 and −20°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2015.1021023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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8
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Tanimoto S, Shimoda M. Changes in Volatile Compounds of Dark and Ordinary Muscles of Yellowtail (Seriola quinqueradiata) During Short-Term Cold Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.840349] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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9
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Yanez FJC, Ruiz EIJ, Rodriguez DFC, Rios EM, Camacho NM, Cruz SR, Higuera VMO. Postmortem Biochemical Changes and Evaluation of the Freshness in the Muscle of Tilapia (Oreochromis niloticus) during the Storage in Ice. ACTA ACUST UNITED AC 2014. [DOI: 10.3923/jfas.2014.435.445] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Marquez-Rios E, Pacheco-Aguilar R, Ramirez-Suarez JC, Ocano-Higuera VM, García-Sifuentes CO, Scheuren-Acevedo SM, Mazorra-Manzano MA. Postmortem Biochemical and Microbiological Changes in Loricariid Catfish (Pterygoplichthys disjunctivus)Muscle During Ice Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.828146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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11
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Bao Y, Zhu S, Luo Y, Shen H. Comparison of Postmortem Changes in Blunt-Snout Bream (Megalobrama amblycephala) During Short-Term Storage at Chilled and Partial Freezing Temperatures. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.809832] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Chotimarkorn C. Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:285-93. [PMID: 24493885 PMCID: PMC3907637 DOI: 10.1007/s13197-011-0505-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/27/2011] [Accepted: 08/15/2011] [Indexed: 11/30/2022]
Abstract
Quality changes of anchovy (Stolephorus heterolobus) muscle during 7 days of refrigerated storage with ice and without ice were studied using several indicators: changes of ATP degradation products, K-value, TVB-N, TMA-N, Lactic acid, biogenic amines, sensory and microbiological analysis. During 7-day of refrigerated storage with ice and without ice, K-value, TVB-N, TMA-N and D, L-lactic acids contents increased with longer storage time (p ≤ 0.05). Major biogenic amines found in anchovy muscle during refrigerated storage were cadaverine, agmatine and tyramine, followed by putrescine and histamine. Skin and external odour by sensory evaluation, progressive decreases were observed as refrigeration time progressed. Storage of anchovy with ice resulted in a better maintenance of sensory quality, better control microbial activity, and the slowing down of biochemical degradation mechanisms. This result introduces the use of refrigerated storage with ice as a practical preliminary chilling for anchovy during industrial processing.
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Affiliation(s)
- Chatchawan Chotimarkorn
- Agricultural Products Processing Technology Research Unit, Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, Muang, Surat Thani 84100 Thailand
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Ocaño-Higuera V, Maeda-Martínez A, Marquez-Ríos E, Canizales-Rodríguez D, Castillo-Yáñez F, Ruíz-Bustos E, Graciano-Verdugo A, Plascencia-Jatomea M. Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.08.034] [Citation(s) in RCA: 145] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ocaño-Higuera V, Marquez-Ríos E, Canizales-Dávila M, Castillo-Yáñez F, Pacheco-Aguilar R, Lugo-Sánchez M, García-Orozco K, Graciano-Verdugo A. Postmortem changes in cazon fish muscle stored on ice. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.049] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Barat JM, Gil L, García-Breijo E, Aristoy MC, Toldrá F, Martínez-Máñez R, Soto J. Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor. Food Chem 2008; 108:681-8. [DOI: 10.1016/j.foodchem.2007.10.034] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2007] [Revised: 09/13/2007] [Accepted: 10/11/2007] [Indexed: 10/22/2022]
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16
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Ozogul F. Nucleotide degradation in sardine (Sardina pilchardus) stored in different storage condition at 4°C. ACTA ACUST UNITED AC 2007. [DOI: 10.3153/jfscom.2007002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Sallam KI. Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids. Food Chem 2007; 101:592-600. [PMID: 17245440 PMCID: PMC1780258 DOI: 10.1016/j.foodchem.2006.02.019] [Citation(s) in RCA: 117] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
This study was carried out to evaluate the shelf life, chemical quality and sensory attributes of salmon slices treated by dipping in 2.5% aqueous solution of sodium acetate (NaA), sodium lactate (NaL), or sodium citrate (NaC) during refrigerated storage at 1 degrees C. The chemical analyses demonstrated significant reduction in K value, hypoxanthine (Hx) concentration, total volatile base nitrogen (TVB-N), and trimethylamine (TMA) in treated salmon slices when compared with the control. Sensory scores of treated salmon were in a typical category for appearance, juiciness and tenderness compared with the control. Only minor changes in the sensory attributes were recognized by few panellists in NaA- and NaL-treated samples. A shelf life of 12, 12 and 15 days has been estimated for salmon treated with NaL, NaC, and NaA, respectively, versus 8 days for control. The salts of organic acids can therefore be used as safe preservatives for fish under refrigerated storage.
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Özogul Y, Ahmad JI, Hole M, Özogul F, Deguara S. The effects of partial replacement of fish meal by vegetable protein sources in the diet of rainbow trout (Onchorynchus mykiss) on post mortem spoilage of fillets. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.02.043] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Huang YR, Shiau CY, Hung YC, Hwang DF. Change of Hygienic Quality and Freshness in Tuna Treated with Electrolyzed Water and Carbon Monoxide Gas during Refrigerated and Frozen Storage. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00023.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Howgate P. A review of the kinetics of degradation of inosine monophosphate in some species of fish during chilled storage. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2005.01077.x] [Citation(s) in RCA: 82] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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MASSA AGUEDAE, PALACIOS DIEGOL, PAREDI MARIAE, CRUPKIN MARCOS. POSTMORTEM CHANGES IN QUALITY INDICES OF ICE-STORED FLOUNDER (PARALICHTHYS PATAGONICUS). J Food Biochem 2005. [DOI: 10.1111/j.1745-4514.2005.00050.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kuley E, Özogul F, Özogul Y. Effects of aluminium foil and cling film on biogenic amines and nucleotide degradation products in gutted sea bream stored at 2±1 °C. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0081-3] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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The effect of storage temperature on histamine production and the freshness of yellowfin tuna (Thunnus albacares). Food Res Int 2005. [DOI: 10.1016/j.foodres.2004.09.011] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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PACHECO-AGUILAR RAMÓN, OCAÑO-HIGUERA VÍCTORM, CASTILLO-YAÑEZ FRANCISCOJ, MORÁN-PALACIO EDGARF, MÁRQUEZ-RÍOS ENRIQUE, LUGO-SÁNCHEZ MARÍAE. CHANGES IN POSTMORTEM QUALITY INDICES IN FINESCALE TRIGGERFISH MUSCLE STORED IN ICE. J Food Biochem 2003. [DOI: 10.1111/j.1745-4514.2003.tb00287.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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alasalvar C, Taylor K, Oksuz A, Shahidi F, Alexis M. Comparison of Freshness Quality of Cultured and Wild Sea Bass (Dicentrarchus labrax). J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09569.x] [Citation(s) in RCA: 63] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Alasalvar C, Taylor KDA, Shahidi F. Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:2039-2045. [PMID: 11902954 DOI: 10.1021/jf010769a] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Comparative quality assessment of cultured and wild sea bream stored in ice for up to 23 days was achieved by the monitoring of sensory quality, levels of nucleotide, nucleotide breakdown products, and texture by a texturometer. The changes in sensory quality of both raw and cooked fish were assessed using the modified Tasmanian and Torry schemes, respectively. K and related values (freshness indicators), namely, K, K(i), G, P, H, and F(r), were calculated. Linear increases (r(2) > or = 0.99) in K, K(i), G, and P (and a decrease in F(r)) values for cultured sea bream and in the H value for wild sea bream with increasing storage periods were observed. The limit for acceptability of cultured and wild sea bream stored in ice was approximately 16-18 days (average K, K(i), G, and P values: approximately 35-40%; H values: approximately 5% for cultured and 10% for wild; and F(r ) values: approximately 65-70%). The texture of cultured and wild sea bream decreased throughout the storage period, and they were not significantly (p > 0.05) different until after day 16 when the wild sea bream was significantly softer than the cultured. The sensory score of both cultured and wild raw fish showed a good relationship with some freshness and texture indicators over the entire storage period (r(2) values > or = 0.99). These indicators were K, K(i), G, P, and F(r) values for cultured and H value for wild fish.
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Affiliation(s)
- Cesarettin Alasalvar
- Department of Biological and Food Sciences, Food Research Center, University of Lincoln, Brayford Pool, Lincoln LN6 7TS, United Kingdom.
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KUBOTA S, ITOH K, NIIZEKI N, SONG XA, OKIMOTO K, ANDO M, MURATA M, SAKAGUCHI M. Organic Taste-Active Components in the Hot-Water Extract of Yellowtail Muscle. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2002. [DOI: 10.3136/fstr.8.45] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Alasalvar C, Taylor K, Öksüz A, Garthwaite T, Alexis M, Grigorakis K. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chem 2001. [DOI: 10.1016/s0308-8146(00)00196-5] [Citation(s) in RCA: 120] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Özogul F, Taylor K, Quantick P, Özogul Y. Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack. Food Chem 2000. [DOI: 10.1016/s0308-8146(00)00169-2] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Mazorra-Manzano M, Pacheco-Aguilar R, Diaz-Rojas E, Lugo-Sanchez M. Postmortem Changes in Black Skipjack Muscle During Storage in Ice. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb13585.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ashie IN, Smith JP, Simpson BK. Spoilage and shelf-life extension of fresh fish and shellfish. Crit Rev Food Sci Nutr 1996; 36:87-121. [PMID: 8747101 DOI: 10.1080/10408399609527720] [Citation(s) in RCA: 265] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Fresh fish and shellfish are highly perishable products due to their biological composition. Under normal refrigerated storage conditions, the shelf life of these products is limited by enzymatic and microbiological spoilage. However, with increasing consumer demands for fresh products with extended shelf life and increasing energy costs associated with freezing and frozen storage, the fish-processing industry is actively seeking alternative methods of shelf life preservation and marketability of fresh, refrigerated fish and at the same time economizing on energy costs. Additional methods that could fulfill these objectives include chemical decontamination, low-dose irradiation, ultra-high pressure, and modified atmosphere packaging (MAP). This review focuses on the biochemical and microbiological composition of fresh fish/shellfish, the spoilage patterns in these products, factors influencing spoilage, and the combination treatments that can be used in conjunction with refrigeration to extend the shelf life and keeping quality of fresh fish/shellfish. The safety concerns of minimally processed/MAP fish, specifically with respect to the growth of Clostridium botulinum type E, is also addressed.
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Affiliation(s)
- I N Ashie
- Department of Food Science and Agricultural Chemistry, Macdonald College of McGill University
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HANDUMRONGKUL C, SILVA J. Aerobic Counts, Color and Adenine Nucleotide Changes in CO2Packed Refrigerated Striped Bass Strips. J Food Sci 1994. [DOI: 10.1111/j.1365-2621.1994.tb06899.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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GREENE D, BABBITT J, REPPOND K. Patterns of Nucleotide Catabolism as Freshness Indicators in Flatfish from the Gulf of Alaska. J Food Sci 1990. [DOI: 10.1111/j.1365-2621.1990.tb03905.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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DECKER ERICA, HULTIN HERBERTO. Factors Influencing Catalysis of Lipid Oxidation by the Soluble Fraction of Mackerel Muscle. J Food Sci 1990. [DOI: 10.1111/j.1365-2621.1990.tb01571.x] [Citation(s) in RCA: 85] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Hsieh RJ, Kinsella JE. Oxidation of polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish. ADVANCES IN FOOD AND NUTRITION RESEARCH 1989; 33:233-341. [PMID: 2697233 DOI: 10.1016/s1043-4526(08)60129-1] [Citation(s) in RCA: 234] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- R J Hsieh
- Campbell Institute for Research and Technology, Campbell Soup Company, Camden, New Jersey 08103
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