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Gudjónsdóttir M, Hilmarsdóttir GS, Ögmundarson Ó, Arason S. Near-Infrared Spectroscopy and Chemometrics for Effective Online Quality Monitoring and Process Control during Pelagic Fishmeal and Oil Processing. Foods 2024; 13:1186. [PMID: 38672859 PMCID: PMC11048889 DOI: 10.3390/foods13081186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/09/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Near-infrared spectroscopy has become a common quality assessment tool for fishmeal products during the last two decades. However, to date it has not been used for active online quality monitoring during fishmeal processing. Our aim was to investigate whether NIR spectroscopy, in combination with multivariate chemometrics, could actively predict the changes in the main chemical quality parameters of pelagic fishmeal and oil during processing, with an emphasis on lipid quality changes. Results indicated that partial least square regression (PLSR) models from the NIR data effectively predicted proximate composition changes during processing (with coefficients of determination of an independent test set at RCV2 = 0.9938, RMSECV = 2.41 for water; RCV2 = 0.9773, RMSECV = 3.94 for lipids; and RCV2 = 0.9356, RMSECV = 5.58 for FFDM) and were successful in distinguishing between fatty acids according to their level of saturation (SFA (RCV2=0.9928, RMSECV=0.24), MUFA (RCV2=0.8291, RMSECV=1.49), PUFA (RCV2=0.8588, RMSECV=2.11)). This technique also allowed the prediction of phospholipids (PL RCV2=0.8617, RMSECV=0.11, and DHA (RCV2=0.8785, RMSECV=0.89) and EPA content RCV2=0.8689, RMSECV=0.62) throughout processing. NIR spectroscopy in combination with chemometrics is, thus, a powerful quality assessment tool that can be applied for active online quality monitoring and processing control during fishmeal and oil processing.
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Affiliation(s)
- María Gudjónsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, Nýi Garður, Sæmundargata 12, 102 Reykjavík, Iceland; (G.S.H.); (Ó.Ö.); (S.A.)
- Matis Food and Biotech R&D, Vínlandsleid 12, 113 Reykjavík, Iceland
| | - Gudrún Svana Hilmarsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, Nýi Garður, Sæmundargata 12, 102 Reykjavík, Iceland; (G.S.H.); (Ó.Ö.); (S.A.)
- Matis Food and Biotech R&D, Vínlandsleid 12, 113 Reykjavík, Iceland
| | - Ólafur Ögmundarson
- Faculty of Food Science and Nutrition, University of Iceland, Nýi Garður, Sæmundargata 12, 102 Reykjavík, Iceland; (G.S.H.); (Ó.Ö.); (S.A.)
| | - Sigurjón Arason
- Faculty of Food Science and Nutrition, University of Iceland, Nýi Garður, Sæmundargata 12, 102 Reykjavík, Iceland; (G.S.H.); (Ó.Ö.); (S.A.)
- Matis Food and Biotech R&D, Vínlandsleid 12, 113 Reykjavík, Iceland
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Hrólfsdóttir AÞ, Arason S, Sveinsdóttir HI, Gudjónsdóttir M. Added Value of Ascophyllum nodosum Side Stream Utilization during Seaweed Meal Processing. Mar Drugs 2022; 20:340. [PMID: 35736143 PMCID: PMC9229640 DOI: 10.3390/md20060340] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/19/2022] [Accepted: 05/20/2022] [Indexed: 12/24/2022] Open
Abstract
Ascophyllum nodosum contains many valuable compounds, including polyphenols, peptides, and carotenoids that have been shown to exhibit biological activities. These compounds are not a priority ingredient in seaweed meal products for the current users. Hence, the aim of the study was to investigate the chemical and bioactive characteristics of A. nodosum as affected by seasonal variation and evaluate the potential benefits of alternative processing and the utilization of side streams for product development. The analysis of raw materials, press liquid, and press cake from alternative processing and the commercial seaweed meal at different harvesting periods indicated that the chemical composition is linked to the reproductive state of the algae. Phenolic content and ORAC activity increased following the seaweed's fertile period, making alternative processing more promising in July and October compared to June. Several valuable ingredients were obtained in the press liquid, including polyphenols, which can be used in the development of new high-value bioactive products. The suggested alternative processing does not have a negative effect on the composition and quality of the current seaweed meal products. Hence, the extraction of valuable ingredients from the fresh biomass during the processing of seaweed meal could be a feasible option to increase the value and sustainability of seaweed processing.
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Affiliation(s)
- Anna Þóra Hrólfsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, Aragata 14, 102 Reykjavík, Iceland; (S.A.); (H.I.S.); (M.G.)
| | - Sigurjón Arason
- Faculty of Food Science and Nutrition, University of Iceland, Aragata 14, 102 Reykjavík, Iceland; (S.A.); (H.I.S.); (M.G.)
- Matís Ohf, Food and Biotech R&D, Vínlandsleid 12, 113 Reykjavík, Iceland
| | - Hildur Inga Sveinsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, Aragata 14, 102 Reykjavík, Iceland; (S.A.); (H.I.S.); (M.G.)
- Matís Ohf, Food and Biotech R&D, Vínlandsleid 12, 113 Reykjavík, Iceland
| | - María Gudjónsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, Aragata 14, 102 Reykjavík, Iceland; (S.A.); (H.I.S.); (M.G.)
- Matís Ohf, Food and Biotech R&D, Vínlandsleid 12, 113 Reykjavík, Iceland
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Eysteinsson ST, Jónasdóttir SH, Gislason A, Arason S, Gudjónsdóttir M. Biochemical characteristics of zooplankton entering Atlantic mackerel processing plants in Iceland as side-catch. Food Res Int 2020; 137:109644. [PMID: 33233223 DOI: 10.1016/j.foodres.2020.109644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 08/05/2020] [Accepted: 08/21/2020] [Indexed: 11/16/2022]
Abstract
The Northeast Atlantic mackerel (Scomber scombrus) is a zooplanktivorous fish with its main summer feeding grounds in the waters around Iceland. The zooplankton in the stomachs of the caught fish causes several problems during processing due to the high enzyme activity of the zooplankton. The aim of the study was to evaluate the chemical characteristics of zooplankton that accompanies mackerel as a side-catch and stomach fullness as affected by catching year, season, catching zone, and catching method over three mackerel seasons from 2016 to 2018. Species identification by the fatty acid tropic marker method (FATM) was also applied within the zooplankton rich side-stream. FATM analysis indicated that the majority of the zooplankton mass belonged to Calanus finmarchicus. The lipid composition of the zooplankton rich side-stream varied between years but was rich in monounsaturated, as well as polyunsaturated fatty acids (PUFA), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The results suggest that the zooplankton rich side-stream from mackerel caught in Icelandic waters has the potential for further sustainable processing into valuable nutrients.
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Affiliation(s)
- Stefán Th Eysteinsson
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 12-14, 113 Reykjavík, Iceland; Matís ohf., Food and Biotech R&D, Vínlandsleid 12, 113 Reykjavík, Iceland.
| | - Sigrún H Jónasdóttir
- Technical University of Denmark, National Institute of Aquatic Resources, Section for Oceans and Arctic, Kemitorvet, 2800 Lyngby, Denmark
| | - Astthor Gislason
- Marine and Freshwater Research Institute, Skúlagata 4, 101 Reykjavík, Iceland
| | - Sigurjón Arason
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 12-14, 113 Reykjavík, Iceland; Matís ohf., Food and Biotech R&D, Vínlandsleid 12, 113 Reykjavík, Iceland
| | - María Gudjónsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 12-14, 113 Reykjavík, Iceland; Matís ohf., Food and Biotech R&D, Vínlandsleid 12, 113 Reykjavík, Iceland
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Eysteinsson ST, Arason S, Guðjónsdóttir M. Chemical characterization and processing suitability of zooplankton-rich side-streams from Atlantic mackerel (Scomber scombrus) processing. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Sveinsdóttir HI, Karlsdóttir MG, Arason S, Stefánsson G, Sone I, Skåra T, Rustad T, Larsson K, Undeland I, Gudjónsdóttir M. Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage. Food Chem 2020; 321:126744. [PMID: 32278986 DOI: 10.1016/j.foodchem.2020.126744] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 04/02/2020] [Accepted: 04/02/2020] [Indexed: 12/01/2022]
Abstract
This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel during frozen storage at -25 °C and effect of treatment with antioxidants (sodium erythorbate and a polyphosphate mixture) and different antioxidant application methods (dipping, spraying and glazing). Both physicochemical measurements and sensory analysis were applied. Antioxidant treatments prolonged shelf-life of mackerel. Sensory analysis indicated that untreated fillets had a shelf-life of less than 2.5 months, while all antioxidant treated fillets exceeded that. The most effective treatment, dipping fillets into a sodium erythorbate solution, yielding a shelf-life of 15 months. Physicochemical methods used to evaluate degradation of lipids in the fillets were free fatty acids (FFA), lipid hydroperoxides (PV) and thiobarbituric acid reactive substances (TBARS). They did not correlate with sensory results and might therefore be a questionable choice for evaluation of oxidation and development of rancid flavour and odour in complex matrixes such as Atlantic mackerel.
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Affiliation(s)
- Hildur Inga Sveinsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland.
| | - Magnea G Karlsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
| | - Sigurjón Arason
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
| | | | - Izumi Sone
- Nofima, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway
| | | | - Turid Rustad
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, Sem Sælandsvei 6-8, Kjemiblokk 3, 139, 7491 Trondheim, Norway
| | - Karin Larsson
- Chalmers University of Technology, Food and Nutrition Division, Department of Biology and Biological Engineering, Sweden
| | - Ingrid Undeland
- Chalmers University of Technology, Food and Nutrition Division, Department of Biology and Biological Engineering, Sweden
| | - María Gudjónsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
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Koutsoumanis K, Allende A, Alvarez‐Ordóñez A, Bolton D, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Arason S, Bekaert K, García MR, Georgiadis M, Messens W, Mosbach‐Schulz O, Bover‐Cid S. The use of the so-called 'tubs' for transporting and storing fresh fishery products. EFSA J 2020; 18:e06091. [PMID: 32874299 PMCID: PMC7448070 DOI: 10.2903/j.efsa.2020.6091] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
On-land transport/storage of fresh fishery products (FFP) for up to 3 days in 'tubs' of three-layered poly-ethylene filled with freshwater and ice was compared to the currently authorised practice (fish boxes of high-density poly-ethylene filled with ice). The impact on the survival and growth of biological hazards in fish and the histamine production in fish species associated with a high amount of histidine was assessed. In different modelling scenarios, the FFP are stored on-board in freshwater or seawater/ice (in tubs) and once on-land they are 'handled' (i.e. sorted or gutted and/or filleted) and transferred to either tubs or boxes. The temperature of the FFP was assumed to be the most influential factor affecting relevant hazards. Under reasonably foreseeable 'abusive' scenarios and using a conservative modelling approach, the growth of the relevant hazards (i.e. Listeria monocytogenes, Aeromonas spp. and non-proteolytic Clostridium botulinum), is expected to be < 0.2 log10 units higher in tubs than in boxes after 3 days when the initial temperature of the fish is 0°C ('keeping' process). Starting at 7°C ('cooling-keeping' process), the expected difference in the growth potential is higher (< 1 log10 for A. hydrophila and < 0.5 log10 for the other two hazards) due to the poorer cooling capacity of water and ice (tub) compared with ice (box). The survival of relevant hazards is not or is negligibly impacted. Histamine formation due to growth of Morganella psychrotolerans under the 'keeping' or 'cooling-keeping' process can be up to 0.4 ppm and 1.5 ppm higher, respectively, in tubs as compared to boxes after 3 days, without reaching the legal limit of 100 ppm. The water uptake associated with the storage of the FFP in tubs (which may be up to 6%) does not make a relevant contribution to the differences in microbial growth potential compared to boxes.
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Eysteinsson ST, Gudjónsdóttir M, Jónasdóttir SH, Arason S. Review of the composition and current utilization of Calanus finmarchicus – Possibilities for human consumption. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Gudjónsdóttir M, Romotowska PE, Karlsdóttir MG, Arason S. Low field nuclear magnetic resonance and multivariate analysis for prediction of physicochemical characteristics of Atlantic mackerel as affected by season of catch, freezing method, and frozen storage duration. Food Res Int 2018; 116:471-482. [PMID: 30716970 DOI: 10.1016/j.foodres.2018.08.063] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 08/15/2018] [Accepted: 08/18/2018] [Indexed: 11/30/2022]
Abstract
Fast and non-destructive prediction of the quality characteristics of food products during frozen storage are of great value both for the food industry and the consumers. The current study investigated the potential of using low field Nuclear Magnetic Resonance (NMR) along with multivariate chemometric methods to predict various important physicochemical quality parameters in Atlantic mackerel during frozen storage, as affected by season of catch, freezing method and temperature, as well as frozen storage duration. The obtained results clearly showed that transverse relaxation data obtained by low field NMR can be effectively used to simultaneously predict multiple quality characteristics of the mackerel fillets through storage, including water and lipid content, water holding capacity, lipid oxidation (peroxide value (PV), and thiobartituric reactive substances (TBARS)) and lipid hydrolysis (free fatty acids (FFA)) content within the muscle. The NMR data could furthermore be used to predict variations in the muscle due to season of catch, the frozen storage duration of the mackerel samples when all samples were used, and whether the fish had been headed and gutted or stored whole, which freezing equipment had been used, and the frozen storage temperature for mackerel samples caught at the end of July. Simplified monitoring and optimization of these quality parameters in frozen mackerel with a fast and non-destructive analytical technique like low field NMR is thus of great value for the fishing industry.
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Affiliation(s)
- María Gudjónsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, Vínlandsleid 14, Reykjavik 113, Iceland.
| | - Paulina E Romotowska
- Faculty of Food Science and Nutrition, University of Iceland, Vínlandsleid 14, Reykjavik 113, Iceland; Matís ohf, Food and Biotech R&D, Vínlandsleid 12, Reykjavik 113, Iceland
| | | | - Sigurjón Arason
- Faculty of Food Science and Nutrition, University of Iceland, Vínlandsleid 14, Reykjavik 113, Iceland; Matís ohf, Food and Biotech R&D, Vínlandsleid 12, Reykjavik 113, Iceland
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Romotowska PE, Gudjónsdóttir M, Karlsdóttir MG, Kristinsson HG, Arason S. Stability of frozen Atlantic mackerel ( Scomber scombrus ) as affected by temperature abuse during transportation. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.024] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Cyprian OO, Sveinsdottir K, Nguyen MV, Tomasson T, Thorkelsson G, Arason S. Influence of lipid content and packaging methods on the quality of dried capelin ( Mallotus villosus) during storage. J Food Sci Technol 2017; 54:293-302. [PMID: 28242928 DOI: 10.1007/s13197-016-2462-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/14/2016] [Accepted: 12/23/2016] [Indexed: 10/20/2022]
Abstract
Capelin annual catch exceeds half a million tons in Iceland, with only a small quantity (<20%) of female with roe used for human food. There is a potential to use dried male capelin as a new product for human consumption, but its lipid content varies considerably (4-20% body weight). Earlier studies were more concentrated on the influence of drying conditions than the influence of storage conditions on the quality of dried fish, as dried fish are usually considered to be stable and safe during storage. Three batches of dried male capelin differing in lipid content were packaged and studied during 5 months storage at 22 ± 2 °C to establish appropriate lipid content at harvesting and product packaging method. Lipid composition, lipid hydrolysis and oxidation, sensory attributes and microbial activity were evaluated. Batches differed in composition and stability, with low lipid capelin constituting higher proportion of polyunsaturated fatty acids (22% lipid) than high lipid (18% lipid) capelin. Lipid oxidation was influenced by lipid content and packaging method, as accelerated oxidation occurred in high lipid and open packed capelin. Lipid hydrolysis was less influenced by packaging and was greater in low lipid capelin. High lipid capelin in open bags scored the highest for rancid odor. All batches were micro-biologically stable with colony-forming unit counts increasing less than log 1 (log 5-6) during 5 months storage.
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Affiliation(s)
- O O Cyprian
- Department of Food Science and Nutrition, University of Iceland, Vinlandsleid 14, 113 Reykjavík, Iceland.,KMFRI Kisumu Center, Kenya Marine and Fisheries Research Institute (KMFRI), P.O. Box 1881, Kisumu, 40100 Kenya
| | - K Sveinsdottir
- Matisohf./Icelandic Food and Biotech R&D, Vinlandsleid 12, 113 Reykjavík, Iceland
| | - M V Nguyen
- Faculty of Food Technology, NhaTrang University, NhaTrang, Vietnam
| | - T Tomasson
- United Nations University Fisheries Training Programme, Skulagata 4, 121 Reykjavík, Iceland
| | - G Thorkelsson
- Department of Food Science and Nutrition, University of Iceland, Vinlandsleid 14, 113 Reykjavík, Iceland.,Matisohf./Icelandic Food and Biotech R&D, Vinlandsleid 12, 113 Reykjavík, Iceland
| | - S Arason
- Department of Food Science and Nutrition, University of Iceland, Vinlandsleid 14, 113 Reykjavík, Iceland.,Matisohf./Icelandic Food and Biotech R&D, Vinlandsleid 12, 113 Reykjavík, Iceland
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Romotowska PE, Gudjónsdóttir M, Kristinsdóttir TB, Karlsdóttir MG, Arason S, Jónsson Á, Kristinsson HG. Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.055] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Gudjónsdóttir M, Traoré A, Jónsson Á, Karlsdóttir MG, Arason S. The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1H and 23Na MRI, 23Na NMR, low-field NMR and physicochemical analysis. Food Chem 2015; 188:664-72. [DOI: 10.1016/j.foodchem.2015.05.060] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2015] [Revised: 03/12/2015] [Accepted: 05/13/2015] [Indexed: 11/29/2022]
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Cyprian OO, Sveinsdóttir K, Magnússon H, Arason S, Jóhannsson R, Martinsdóttir E. Development of Quality Index Method (QIM) Scheme for Farmed Tilapia Fillets and Its Application in Shelf Life Study. Journal of Aquatic Food Product Technology 2014. [DOI: 10.1080/10498850.2012.713088] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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Cyprian O, Lauzon HL, Jóhannsson R, Sveinsdóttir K, Arason S, Martinsdóttir E. Shelf life of air and modified atmosphere-packaged fresh tilapia (Oreochromis niloticus) fillets stored under chilled and superchilled conditions. Food Sci Nutr 2013; 1:130-40. [PMID: 24804022 PMCID: PMC3967751 DOI: 10.1002/fsn3.18] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2012] [Revised: 11/22/2012] [Accepted: 11/27/2012] [Indexed: 11/29/2022] Open
Abstract
Optimal packaging and storage conditions for fresh tilapia fillets were established by evaluating sensory and microbiological changes, as well as monitoring physicochemical properties. Nile tilapia (Oreochromis niloticus) farmed in recirculation aquaculture system was filleted, deskinned, and packaged in air and 50% CO2/50% N2 prior to chilling and superchilling storage at 1°C and -1°C. Sensory analysis of cooked samples revealed a shelf life of 13-15 days for air-packaged fillets during storage at 1°C and 20 days at -1°C. At the end of shelf life in air-packaged fillets, total viable counts (TVC) and pseudomonads counts reached log 8 colony-forming units (CFU) g(-1). In 50% CO2/50% N2-packaged fillets, the lag phase and generation time of bacteria were extended and recorded counts were below the limit for consumption (
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Affiliation(s)
- Odoli Cyprian
- Kenya Marine and Fisheries Research InstituteMombasa, Kenya
- Faculty of Food Science and Nutrition, University of IcelandSæmundargötu 2, Reykjavík, Iceland
| | - Hélène L Lauzon
- Matís ohf./Icelandic Food and Biotech R&D Vínlandsleið 12Reykjavik, Iceland
| | - Ragnar Jóhannsson
- Matís ohf./Icelandic Food and Biotech R&D Vínlandsleið 12Reykjavik, Iceland
| | | | - Sigurjón Arason
- Faculty of Food Science and Nutrition, University of IcelandSæmundargötu 2, Reykjavík, Iceland
- Matís ohf./Icelandic Food and Biotech R&D Vínlandsleið 12Reykjavik, Iceland
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Margeirsson B, Pálsson H, Gospavic R, Popov V, Jónsson MÞ, Arason S. Numerical modelling of temperature fluctuations of chilled and superchilled cod fillets packaged in expanded polystyrene boxes stored on pallets under dynamic temperature conditions. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.05.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Gudjónsdóttir M, Arason S, Rustad T. The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod – A low-field NMR study. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.11.022] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Jónsdóttir R, Sveinsdóttir K, Magnússon H, Arason S, Lauritzsen K, Thorarinsdottir KA. Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods. J Agric Food Chem 2011; 59:3893-3904. [PMID: 21401095 DOI: 10.1021/jf104203p] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Flavor characterization and quality of salt-cured and desalted cod (Gadus morhua) products was studied using sensory analysis and gas chromatography techniques. The products were produced in Iceland using two different processing methods (filleting and splitting) and three different salting procedures, i.e., the old single-step kench salting or a multistep procedure, and presalting (injection and brine salting or only brine salting), which was followed by kench salting. The main difference observed was between fillets and split fish, where the split fish was darker and had stronger flavor characteristics. Comparison of different salting procedures showed that the use of presalting improved the appearance of the salted products, which can be described as increased lightness and reduced yellowness of the products. In the same products, the intensity of curing flavors was milder, as described by sensory analysis and key aroma compounds. Derivatives from lipid and protein degradation contribute to the characteristic flavor of the salted products.
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Affiliation(s)
- Rósa Jónsdóttir
- Matis ohf, Matis Icelandic Food and Biotech R&D, Reykjavik, Iceland.
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Gudjónsdóttir M, Karlsdóttir MG, Arason S, Rustad T. Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements. J Food Sci Technol 2011; 50:228-38. [PMID: 24425912 DOI: 10.1007/s13197-011-0348-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/28/2011] [Accepted: 03/22/2011] [Indexed: 10/18/2022]
Abstract
Low field Nuclear Magnetic Resonance was used in comparison to yield and physicochemical measurements to assess the effects of salt and protein injection on the properties of saithe (Pollachius virens) fillets during chilled and frozen storage. Saithe fillets injected with various combinations of salt, homogenized fish proteins, gelatine and fish protein hydrolyzate, were compared to the properties of untreated fillets. Addition of salt or fish protein hydrolyzate resulted in increased yield after cooking and water holding capacity compared to other treatments. Transversal relaxation data fitting resulted in three water populations with relaxation times of 27-45 ms, 60-99 ms and 187-341 ms. Relaxation times and respective populations showed significant correlation to various physicochemical properties, that muscle water behaviour was changed by salt and protein injection and indicated protein denaturation during frozen storage. Fish protein hydrolyzate injected fillets were most stable through storage, while gelatine injected fillets were most denatured during frozen storage.
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Affiliation(s)
- María Gudjónsdóttir
- Matis ohf. Icelandic Food and Biotech R&D, Value Chain and Processing, Vinlandsleid 12, IS-113 Reykjavík, Iceland
| | - Magnea Gudrún Karlsdóttir
- Matis ohf. Icelandic Food and Biotech R&D, Value Chain and Processing, Vinlandsleid 12, IS-113 Reykjavík, Iceland
| | - Sigurjón Arason
- Matis ohf. Icelandic Food and Biotech R&D, Value Chain and Processing, Vinlandsleid 12, IS-113 Reykjavík, Iceland ; Department of Food Science, University of Iceland, Vinlandsleid 12, IS-113 Reykjavík, Iceland
| | - Turid Rustad
- Department of Biotechnology, NTNU, Norwegian University of Science and Technology, 7491 Trondheim, Norway
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Gudjónsdóttir M, Jónsson Á, Bergsson AB, Arason S, Rustad T. Shrimp Processing Assessed by Low Field Nuclear Magnetic Resonance, Near Infrared Spectroscopy, and Physicochemical Measurements-The Effect of Polyphosphate Content and Length of Prebrining on Shrimp Muscle. J Food Sci 2011; 76:E357-67. [DOI: 10.1111/j.1750-3841.2011.02112.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gudjónsdóttir M, Lauzon HL, Magnússon H, Sveinsdóttir K, Arason S, Martinsdóttir E, Rustad T. Low field Nuclear Magnetic Resonance on the effect of salt and modified atmosphere packaging on cod (Gadus morhua) during superchilled storage. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.10.029] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Margeirsson S, Hrafnkelsson B, Jónsson GR, Jensson P, Arason S. Decision making in the cod industry based on recording and analysis of value chain data. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.02.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Falch E, Rustad T, Jonsdottir R, Shaw N, Dumay J, Berge J, Arason S, Kerry J, Sandbakk M, Aursand M. Geographical and seasonal differences in lipid composition and relative weight of by-products from gadiform species. J Food Compost Anal 2006. [DOI: 10.1016/j.jfca.2005.12.004] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Thorarinsdottir KA, Gudmundsdottir G, Arason S, Thorkelsson G, Kristbergsson K. Effects of Added Salt, Phosphates, and Proteins on the Chemical and Physicochemical Characteristics of Frozen Cod (Gadus morhua
) Fillets. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb06355.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Thorarinsdottir K, Arason S, Bogason S, Kristbergsson K. Effects of Phosphate on Yield, Quality, and Water-Holding Capacity in the Processing of Salted Cod (Gadus morhua). J Food Sci 2001. [DOI: 10.1111/j.1365-2621.2001.tb15180.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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