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1
Ikasari, Diah, et Theresia Dwi Suryaningrum. « Quality Changes of Pangasius Fillets During Ice Storage ». Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 10, no 3 (20 décembre 2015) : 109. http://dx.doi.org/10.15578/squalen.v10i3.134.
Texte intégralRésumé :
Quality asessment of pangasius (Pangasius hypopthalmus) fillets stored in ice has been conducted. Fish were fasted for one day and slaughtered using bleeding techniques, drained for 10 minutes and filleted in various types of fillet: skin on, skinless, trimmed and untrimmed condition. Fillets were then washed and packed in vacuum plastics, stored in ice (0-4 ºC) for 18 days and observed for its sensory, chemical and microbiological parameters every 3 days. The sensory evaluation was conducted both for fresh or cooked fillets using scoring test on attribute of appearance, odor and texture as well as hedonic test. The chemical parameters observed were proximate; pH and Total Volatile Base (TVB); while microbiological parameter was Total Plate Count (TPC). Results showed that type of fillet did not significantly affect the quality of pangasius fillets. The quality of all treated fillet decreased in line with time of storage, all products were rejected after being stored for 18 days. At the time of rejection, the quality parameters: moisture content ranging from 80.1 to 81.3%, TVB from 11.1 to 11.5 mg N/100g and TPC from 1.41 to 4.6x105 CFU/ml. It is suggested to preserve pangasius fillets in ice less than 18 days.
2
Alexi, Niki, Konstantina Sfyra, Eugenia Basdeki, Evmorfia Athanasopoulou, Aikaterini Spanou, Marios Chryssolouris et Theofania Tsironi. « Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension ». Foods 11, no 14 (7 juillet 2022) : 2017. http://dx.doi.org/10.3390/foods11142017.
Texte intégralRésumé :
The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indicated similar characteristics between treatments for raw fillets on D1 and a 29% shelf-life extension for Treated fillets vs. the Control ones, defined by Quality Index Method and microbial measurements. The raw quality was reflected in the cooked quality of the tissue, with the Treated fillets exhibiting less intense spoilage-related sensory attributes as well as enhanced or retained freshness-related attributes throughout storage, when compared to the Control ones. A range of treatment induced sensory characteristics, partly associated to Maillard reactions, were developed in the Treated fillets. Overall, the treatment affected positively both the raw and cooked quality of the fillet, showing promising results as a shelf-life extension method for fish fillet preservation.
3
Morisasa, Mizuki, Keisuke Kimura, Motoki Sumida, Saya Fukumoto, Tadashi Tamura, Riko Takeuchi, Tsukasa Mori et Naoko Goto-Inoue. « Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets ». Foods 9, no 4 (1 avril 2020) : 402. http://dx.doi.org/10.3390/foods9040402.
Texte intégralRésumé :
Consumption of fish is rapidly increasing worldwide. It is important to evaluate fish fillet quality because fish undergoes physical and chemical changes during frozen storage. Fish fillets exhibit formaldehyde (FA) accumulation from the decomposition of trimethylamine N-oxide. FA is a powerful protein denaturant; thus, it is important to avoid FA buildup during fish processing to preserve fish quality, especially texture. To determine where FA accumulates, in order to maintain the quality of fish fillets, we performed matrix-assisted laser desorption/ionization mass spectrometry imaging, aiming to identify muscle-derived peptides, which reflect conditions such as denaturation and/or aggregation. We used frozen sections from which lipophilic molecules were washed out and detected various peptide peaks. Furthermore, we tried to identify indices to represent fish fillet softening by protease treatment. We could detect characteristic peaks owing to FA and protease treatment; the findings were consistent with the results of texture profiles showing fish fillet’s real solidity. These molecules might thus serve as effective markers to evaluate fish fillet quality.
4
Fantini, Letícia Emiliani, Jorge Antonio Ferreira de Lara, Ádina Cléia Botazzo Delbem, Thiago Tetsuo Ushizima, Jayme Aparecido Povh et Cristiane Meldau de Campos. « Quality attributes and properties of surubim (Pseudoplatystoma spp.) meat ». Semina : Ciências Agrárias 36, no 6 (9 décembre 2015) : 3957. http://dx.doi.org/10.5433/1679-0359.2015v36n6p3957.
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The aim of this study was to evaluate the quality attributes and properties of fillets from surubins (Pseudoplatystoma spp.) reared in cages and fishponds. The design of the study was completely randomized, with two treatments (cage and fishpond) and 16 replicates each. The fillets from fishes reared in cage and fishpond had a mean total weight of 134.71 ± 33.11 g and 151.56 ± 18.56 g, respectively. The following parameters were analyzed: pH, water retention capacity (WRC), color (L* brightness), (a* red), (b* yellow), and shear force (SF). The data were subjected to analysis of variance and the means were compared by Tukey’s and Mann-Whitney (nonparametric) tests. Statistically significant differences (p<0.05) were observed for WRC, SF, and pH variables. Only for color attributes (L*), (a*), (b*), no statistically significant difference (p>0.05) was detected between the treatments. A lower pH (6.17 ± 0.23) was observed in fillets from surubins reared in cage. As this is close to the isoelectric point of myofibrillar proteins, it reduces their net charge and, consequently, their capacity to retain water. Lower WRC of fillets obtained from fishes reared in cage (61.46 ± 1.62%) implies loss of nutritional value through the exudate released which results in drier fillets and compromised tenderness. In fillets from cage production, SF (1.06 ± 0.22 kgf) was higher than those from fishpond, i.e., the higher the shear force, the lower the tenderness of the fillet. On the basis of the observation that fillets from fishes reared in fishponds were more tender, this study confirmed that the quality of surubin fillets is influenced by the production system.
5
Ngoc, T. T. A., R. Sarnes et L. N. Binh. « Optimization of soaking treatment on the quality of Pangasius fillet ». Supplementary 6 4, S6 (27 décembre 2020) : 79–84. http://dx.doi.org/10.26656/fr.2017.4(s6).002.
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In Pangasius fillet industries, soaking fillet with food additives such as sorbitol, sodium tripolyphosphate (STPP) and sodium chloride (NaCl) is a common practice to increase the quality of fillets. In this study, the fillets were soaked with different concentrations of sorbitol (1.32-4.68%), STPP (0.32-3.68%) and NaCl (1.32-4.68%) by using response surface methodology (RSM) with Central Composite Design with six replicates experimental design. The soaking solutions had a significant impact on weight gain, pH and water activity (p<0.05). The soaking solution of NaCl 1.32%, STPP 1.88% and sorbitol 4.68% were optimal using multi-response optimizer. In addition, the optimum soaking time was studied from 15 to 60 mins. The results showed that soaking time should be appropriated for 30 mins. The optimum concentration and time of soaking can be considered as a practical pre-treatment to improve the quality of Pangasius fillets either for fresh, chilled, or frozen storage.
6
Dementieva, Natalia, Tatyana Boitsova, Elena Fedoseeva et Polina Krugovaya. « Influence of the Technological Cycle «Fixing» on the Quality Characteristics of Pollock Fillets (Theragra Chalcogramma) ». Food Industry 5, no 3 (21 septembre 2020) : 97–104. http://dx.doi.org/10.29141/2500-1922-2020-5-3-11.
Texte intégralRésumé :
Pollock (Theragra chalcogramma) remains one of the main fishing objects in the far Eastern region. The most popular product on both the domestic and international markets is fillet, when it is frozen it can be used to produce a wide range of finished products. The main technology for obtaining iced fillet consists of its production in a fixed or loose form. A man conducts the operation «fixed fillet» immediately after filleting fresh fish by irrigation or immersion in a cold 10 % solution of table salt. The research purpose was to determine changes in the quality characteristics of fixed and unfixed Pollock fillets during cold storage. The research object was refrigerated fixed and unfixed fillet of Pollock stored at a temperature below minus 18 degrees for up to 26 weeks. During storage the authors run organoleptic assessment on refrigerated, defrosted fillets after the cooking test. The results are the following: after 6 weeks of storage the organoleptic quality indicators are quite stable for all types of fillets; after 14 weeks there is a 40 % decrease in the overall score for the fixed fillet; moreover, there are the main changes in the samples after cooking for the most significant organoleptic indicators: color, taste, smell, consistency. After 14 weeks of storage the quality indicators of loose fillets remained almost unchanged. By the 14th week of storage the freshness value coefficient of the fixed fillet increases almost 3 times (from 14.8 to 40.0), i.e. a man can consume the fish only after mandatory cooking. The study identified that the operation of fixing fillet preserved the fillet block integrity, giving greater mechanical strength to the fillets, reducing the tissue juice loss, but it is inferior in organoleptic parameters to the loose fillet during storage reducing its shelf life. According to the experiment results, the researchers recommend a storage period for fixed frozen fillet of Pollock – up to 5 months, for loose fillet – up to 7 months without considering packaging materials.
7
Tran, Minh Phu, Thi Kim Duyen Huynh, Le Anh Dao Nguyen, Thi Nhu Ha Nguyen, Quoc Thinh Nguyen et Hagiwara Tomoaki. « The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage ». Can Tho University Journal of Science 13, Aquaculture (30 juin 2021) : 52–63. http://dx.doi.org/10.22144/ctu.jen.2021.017.
Texte intégralRésumé :
The aim of this study is to evaluate the effects of Psidium guajava leaves extract on the quality of cobia (Rachycentron canadum) fillets during in ice storage. A group of cobia fillets was soaked in Psidium guajava extract solutions at concentration of 0.03% (w/v) for 30 minutes while the other group soaked in cold ice water, considered as control treatment. The experimental fillets were packed and stored in ice for 15 days. Sampling were done on the 1st, 5th, 10th and 15th day. Analyzed parameters included temperature, total viable counts (TVC), sensory property, pH, moisture, water holding capacity (WHC), texture, total volatile base nitrogen (TVB–N), peroxide value (PV), Thiobarbituric acid reactive substances (TBARs), and fillet color. The results indicated that cobia fillets treated with guava extract solutions 0.03% showed significantly higher sensory property, lower PV and TBARs compared to the control treatment during ice storage. Based on the sensory property and total viable counts, cobia fillets can be used up to 10 days in both treatments remaining high quality of the cobia fillet.
8
Baryczka, Marlena Justyna, Iwona Chwastowska-Siwiecka et Jacek Kondratowicz. « Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets ». Czech Journal of Food Sciences 37, No. 3 (3 juillet 2019) : 186–91. http://dx.doi.org/10.17221/330/2018-cjfs.
Texte intégralRésumé :
The quality of chilled and frozen African catfish fillets was compared. The experiment was performed on 20 individuals of Clarias gariepinus aged < 1 year, with estimated body weight of 1 kg. A total of 40 right and left fillets were subjected to pre-treatment. Chilled right fillets (20) and left fillets (20) stored for 8 months in the freezer were subjected to quantitative and qualitative laboratory analyses. Chilled African catfish fillets had a lower of moisture content, higher of total protein, fat and crude ash, and higher energy value than frozen samples. Chilled fillets had also higher water-holding capacity, lower cooking loss and higher tenderness.
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Boitsova, Tatyana, Natalia Dementieva, Olga Sakharova, Elena Fedoseeva et Valery Bogdanov. « Method of fish quality preservation at deep handling of raw materials ». E3S Web of Conferences 161 (2020) : 01096. http://dx.doi.org/10.1051/e3sconf/202016101096.
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Deep cutting of fish raw materials is a priority for fish processing enterprises. The the influence of high-pressure processing of fish fillets has been studied and it has been shown that the impact of pressure above 100 MPa leads to a decrease in the total contamination by microorganisms. Further increase in pressure leads to an even greater decrease in the total number of microorganisms. The structural and mechanical properties of the fillet change slightly. High pressure makes the fish’s muscle tissue more dense. Pressure-treated fillets supposed to be stored chilled or frozen for much longer, since their initial quality indicators are much higher than those of fillets not treated with high pressure. The possibility of enriching the whole muscle tissue of fish with vegetable oil lipids when exposed to high pressure is shown.
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Murray, D. S., M. J. Kainz, L. Hebberecht, K. R. Sales, K. Hindar et M. J. G. Gage. « Comparisons of reproductive function and fatty acid fillet quality between triploid and diploid farm Atlantic salmon ( Salmo salar ) ». Royal Society Open Science 5, no 8 (août 2018) : 180493. http://dx.doi.org/10.1098/rsos.180493.
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Triploidy could prevent escaped farm salmon breeding in the wild, while also improving nutrient quality within farmed fillets. Despite these potential advantages, triploid Atlantic salmon have not been widely used in aquaculture, and their reproductive function has yet to be fully evaluated. Here, we compare reproductive function and fillet composition between triploid and diploid farm salmon under standard aquaculture rearing conditions. We show that female triploids are sterile and do not develop gonads. By contrast, males produce large numbers of motile spermatozoa capable of fertilizing wild salmon eggs. However, compared with diploids, reproductive development and survival rates of eggs fertilized by triploid males were significantly reduced, with less than 1% of eggs sired by triploid males reaching late-eyed stages of development. Analyses of fillets showed that total lipid and fatty acid quantities were significantly lower in triploid than in diploid Atlantic salmon fillets. However, when fatty acids were normalized to total lipid content, triploid fillets had significantly higher relative levels of important omega-3 long-chain polyunsaturated fatty acids. Our results show that: (i) escaped triploid farm salmon are very unlikely to reproduce in the wild and (ii) if able to match diploid fillet lipid content, triploid farm salmon could achieve better fillet quality in terms of essential fatty acids.
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Åsli, Magnus, Marit Rødbotten, Gjermund Vogt, Sergey Afanasyev et Turid Mørkøre. « Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate ». Journal of Food Research 2, no 3 (26 mai 2013) : 110. http://dx.doi.org/10.5539/jfr.v2n3p110.
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<p>The objective of this study was to produce lightly salted Atlantic salmon (<em>Salmo salar</em> L.) fillets with improved technical and sensory attributes. Brine containing 0, 50, 150 or 250 g/L NaCl with or without additional 25 g/L sodium bicarbonate (NaHCO<sub>3</sub>) was injected into the fillets. 24 hours after injection, the muscle NaCl concentration ranged from 0.2 to 2.4%, and pH ranged from 6.18 to 6.48. Untreated fillets lost 1% weight, whereas the weight increase was 4% of the fillets injected with NaCl or a combination of NaCl and NaHCO<sub>3</sub>. Liquid loss (LL) during storage at 4°C for three days were similar for the untreated fillets and the fillets injected with 50 g/L NaCl (LL 12%), while LL was reduced to 7.5% with the addition of NaHCO<sub>3</sub> to the 50 g/L brine. LL was the lowest for the groups injected with 250 g/L NaCl. Injection of NaCl resulted in higher lipid oxidation compared with untreated fillets, determined as doubled levels of alkanals (4.3 vs. 10.4 ng/g) and pentenols (8.0 vs. 15.1 ng/g), but addition of NaHCO<sub>3</sub> counteracted the action of NaCl as a pro-oxidant. Furthermore, NaHCO<sub>3</sub> addition of the 50 g/L brine significantly improved the color of raw and cooked fillets (higher a*-value, Salmo Fan score, red/orange color tone). Sensory assessment of cooked fillet revealed that brine added NaHCO<sub>3</sub> gave superior odor (less rancid), flavor (less metallic) and higher scores for tenderness. In conclusion, addition of NaHCO<sub>3</sub> to the brine solutions improved liquid retention, storage stability, color, odor and flavor of lightly salted salmon fillets.</p>
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Hematyar, Nima, Jan Mraz, Vlastimil Stejskal, Sabine Sampels, Zuzana Linhartová, Marketa Prokesova, Frantisek Vacha et al. « Comparison of Quality Changes in Eurasian Perch (Perca fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage ». Foods 10, no 6 (17 juin 2021) : 1405. http://dx.doi.org/10.3390/foods10061405.
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The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (−20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.
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Nisa, Nurfajrin, Mala Nurilmala, Tati Nurhayati et Nurlisa Butet. « The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration ». Jurnal Pengolahan Hasil Perikanan Indonesia 19, no 1 (22 avril 2016) : 44. http://dx.doi.org/10.17844/jphpi.v19i1.12543.
Texte intégralRésumé :
<p>Fillet of dory is very easy to be find in Indonesian market with various brand and produsen.<br />Imported dory fillet is preferred by consumer so far because it has a white color compare than local<br />fillets. Color is the important parameter that used by consumers to determine the quality of filet. This<br />study was aimed to determine the quality of local and imported fillets, including protein profile using<br />SDS PAGE, color measurement, and myoglobin extractability. The results of water soluble protein profiles<br />showed dory fillet contained 13-15 bands. The redness value (a*) of local fillet (DN, DL, DM) was higher<br />compared others. However, imported fillet (DI) had the highest if redness index (a/b). Imported fillet (DI)<br />showed the lowest concentration of myoglobin compared other samples.</p>
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Ahmed M A Hamad. « Changes in chemical composition, fatty acids and sensory quality of fried catfish fillets (Clariars gariepinus) ». GSC Biological and Pharmaceutical Sciences 15, no 3 (30 juin 2021) : 110–15. http://dx.doi.org/10.30574/gscbps.2021.15.3.0152.
Texte intégralRésumé :
Modification is proximate composition fatty acids chemical quality as well as changes in organoleptic traits were study in raw Cat fish fillets (Clarias gariepinus), pan-fried fillets in sun flower oil for 4 minutes and reheated fried cat fish fillets (in conventional oven for 15 min. at 80℃) after storage for one week at 5±1℃ and for one month at 20±2℃. after frying of cat fish fillets the moisture, Saturated Fatty Acids (SFA),Monounsaturated Fatty Acids (MUFA),Total Volatile Basis Nitrogen (TVBN) and Trymethylamin Nitrogen (TMAN) were reduced while, protein, fat, ash, polyunsaturated Fatty Acids (PUFA) Thiobarbeturic Acid (TBA) and Peroxide Value (PV) were increased due to chilling and frozen storage of fried catfish fillets, the gross chemical composition showed no significant changes ( p˃ 0.05), whereas slow increase in SFA and slow decrease in (MUFA) and ( PUFA) was found all chemical quality (TVBN,TMAN,TBA, and PV) of Cat fish fillet fried and stored at 5±1 ℃ and -20±2℃ were higher ( p˃0.05), as compared with the samples after frying directly. Organoleptic evolution scores of colour, taste, flavor, juiciness, and overall acceptability were highest for samples after fried directly while it showed significant decrease (p˃0.05) after storage at 5±1℃ and at -20±2℃ for one month respectively.
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FERNANDES, CUSTY F., GEORGE J. FLICK, JUAN L. SILVA et THOMAS A. McCASKEy. « Influence of Processing Schemes on Indicative Bacteria and Quality of Fresh Aquacultured Catfish Filletst† ». Journal of Food Protection 60, no 1 (1 janvier 1997) : 54–58. http://dx.doi.org/10.4315/0362-028x-60.1.54.
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Fresh aquacultured catfish fillets were obtained from three processors using different processing protocols in summer, autumn, winter, and spring and evaluated for microbial quality. Twenty freshly processed fillets were randomly selected and each fillet was placed in a sterile polyethylene bag. The fillets were transported on ice-pack overnight by air immediately after processing. Five fillets were randomly selected for microbial assays. Each fillet was weighed and an equal volume of sterile 0.1 % peptone water at 0 to 1°C was added aseptically. The fillet was massaged (or rinsed) for 120 s and the rinse was used to determine microbial quality. Aerobes (incubation at 35°C for 48 h) and psychrotrophs (incubation at 20°C for 96 h) were enumerated using 3M Petrifilm™ Aerobic Count plates. Escherichia coli (incubation at 35°C for 24 to 48 h) and total coliforms (incubation at 35°C for 24 to 48 h) were enumerated on 3M Petrifilm™ E. coli Count plates. Staphylococcus aureus counts were determined on Baird-Parker agar (incubation at 35°C for 48 h). Significant differences (P ≤ 0.05) in aerobic, psychrotrophic, total coliform, E. coli, and S. aureus counts due to temperature effects during production and variations in processing protocols were observed. E. coli and S. aureus counts were significantly different during the four seasons. E. coli and S. aureus counts were high during summer and low during winter weather. There was a significant difference (P ≤ 0.05) in aerobic, psychrotrophic, and total coliform counts among the three processors during warm weather; however, these differences were significantly (P≤ 0.05) reduced in cold weather.
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Ucak, Ilknur, Rowida Khalily, Celia Carrillo, Igor Tomasevic et Francisco J. Barba. « Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets ». Foods 9, no 11 (1 novembre 2020) : 1584. http://dx.doi.org/10.3390/foods9111584.
Texte intégralRésumé :
Usage of edible films and coatings alone or incorporated with natural extracts are a new approach to preservation and packaging of food. In this study, therefore, the microbiological, chemical quality, and sensorial changes of rainbow trout fillets coated with gelatin films supplemented with propolis extract (PE) (2, 8, 16%), as a source of polyphenols, were determined during 15 days of refrigerated storage (4 ± 1 °C). According to peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assays, lipid oxidation was delayed in the fillets coated with gelatin films incorporated with PE comparing with the control and gelatin-coated (without PE) fillets. The total volatile basic nitrogen (TVB-N) value of rainbow trout fillets showed an increase in all groups at the end of storage, observing the lowest values in the fillets coated with gelatin films prepared with 16% PE. Gelatin films enriched with PE had great inhibitory effects on the microbial growth in rainbow trout fillets. The addition of PE enhanced the effectiveness of gelatin films and delayed the lipid oxidation and sensory and microbial deterioration in trout fillets coated with these films. Thus, PE can be recommended to be used as a natural antioxidant and antimicrobial additive with gelatin films to maintain rainbow trout fillet quality.
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Volpe, Maria, Elena Coccia, Francesco Siano, Michele Di Stasio et Marina Paolucci. « Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating ». Foods 8, no 4 (1 avril 2019) : 113. http://dx.doi.org/10.3390/foods8040113.
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In this study different methods were used to evaluate the effectiveness of a carrageenan coating and carrageenan coating incorporating lemon essential oil (ELO) in preserving the physicochemical and olfactory characteristics of trout fillets stored at 4 °C up to 12 days. The fillet morphological structure was analyzed by histological and immunological methods; lipid peroxidation was performed with the peroxide and thiobarbituric acid reactive substances (TBARS) tests. At the same time, two less time-consuming methods, such as Attenuated Total Reflectance-Fourier Transformed Infrared (ATR-FTIR) spectroscopy and the electronic nose, were used. Uncoated trout fillets (UTF) showed a less compact tissue structure than carrageenan-coated threads (CTF) and coated fillets of carrageenan (active) ELO (ACTF), probably due to the degradation of collagen, as indicated by optical microscopy and ATR-FTIR. UTF showed greater lipid oxidation compared to CTF and ACTF, as indicated by the peroxide and TBARS tests and ATR-FTIR spectroscopy. The carrageenan coating containing ELO preserved the olfactory characteristics of the trout fillets better than the carrageenan coating alone, as indicated by the electronic nose analysis. This study confirms that both carrageenan and ELO containing carrageenan coatings slow down the decay of the physicochemical and olfactory characteristics of fresh trout fillets stored at 4 °C, although the latter is more effective.
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Hematyar, Nima, Aiman Imentai, Jiří Křišťan, Swapnil Gorakh Waghmare et Tomáš Policar. « Considering Two Aspects of Fish Welfare on African Catfish (Clarias gariepinus) Fillet throughout Postmortem Condition : Efficiency and Mechanisms ». Foods 11, no 24 (17 décembre 2022) : 4090. http://dx.doi.org/10.3390/foods11244090.
Texte intégralRésumé :
Knowledge about fish welfare and its impact on fish fillet quality is still insufficient. Therefore, the influence of two aspects of fish welfare (slaughtering method: bled and unbled fish; fish stock densities: 90, 120, and 150 kg·m−3) on African catfish fillet quality during postmortem conditions was investigated. The aim of study was to determine (i) the efficiency of bleeding on oxidation progress and (ii) the influence of stock density on fillet quality. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS–PAGE) showed a higher protein loss in the unbled than in the bled groups, especially in the heavy myosin chain (MHC) band. However, density did not show any influence on protein profile. Western blot analysis showed fewer oxidized carbonyls in the bled than in the unbled groups; higher oxidation development, microbial growth, and lower hardness were observed in unbled fillets. Additionally, hardness was higher at 90 and 120 kg·m−3 densities in bled fillet compared to 150 kg·m−3. The first three days of storage showed a higher oxidation rate in unbled fillets than in bled fillets, confirming the contribution of hemoglobin to oxidation development with different mechanisms of protein oxidation. The obtained results revealed the same fillet quality in all aspects at either 90 or 120 (kg·m−3) stock densities, which would suggest 120 kg·m−3 for the fishery industry. However, higher stocking density in this study would not be appropriate for fish welfare.
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Zou, Lei, Jin Qing Wan, Yao Guang Zhong, Jia Li et Yan Feng Zhao. « Effect of Cold-Induced on Quality of Black Carp Fillet Stored at Controlled Freezing-Point ». Advanced Materials Research 941-944 (juin 2014) : 1045–50. http://dx.doi.org/10.4028/www.scientific.net/amr.941-944.1045.
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Taken black carp fillet as the experimental material, effects of cold-induced on the quality of black carp fillets were studied. Three kinds of cold-induced modes were conducted in this experiment: 10°C constant temperature induction ( mode I ); 2°C/2h ( mode II ); 1°C/1h ( mode III ), at the same time did a comparison with controlled freezing-point storage ( mode IV ). The effect of cold-induced on pH, liquid loss, K value, activity of cathepsin B, free amino acid and proteolysis were compared. Results showed that: the pH value in fillets declined mildly at the storage, the drip loss value and K-value of fillets increased gradually as storage time increased. The K-value of fillets stored at mode I and II increased sharply, while relatively little change was observed in mode III and IV. Cathepsin B activities increased little bit at the storage. The cathepsin B activities of mode III was highest at 11.302U•g-1, when fillets were stored at controlled freezing-point (44h). Mode II was the second at 10.522 U•g-1. The total free amino acids (FAAs) of all modes increased to some extent. At 44 hours, the increment of total FAAs in mode II and III were 20.19% and 19.49%, which were superior to mode I (12.27%) and IV (12.97%). No significant differences in protein degradation were observed among those cold-induced modes, but it showed proteolysis on the SDS-PAGE.
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Bouriga, N., S. Bejaoui, B. Jemmali, J. P. Quignard et M. Trabelsi. « Effects of smoking processes on the nutritional value and fatty acid composition of Zander fish (Sander lucioperca) ». Grasas y Aceites 71, no 1 (14 janvier 2020) : 340. http://dx.doi.org/10.3989/gya.1061182.
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This study aimed to estimate the nutritional quality of Sander lucioperca fillets and alterations in lipid quality following hot and cold smoking processes. Our results revealed that the total fat content of zander fillets was 1.86 g/100g. Polyunsaturated fatty acids (PUFAs) were higher than saturated and monounsaturated fatty acids in fresh tissue samples. Arachidonic, docosahexaenoic and eicosapentaenoic acids were the most abundant PUFAs. Differences in the fatty acid compositions of the smoked and fresh fillet were significant, with a decrease in (PUFAs) in the proportion of total fatty acids. The fatty acid profile of the neutral lipids was unchanged after the cold smoking process, whereas PUFAs decreased significantly during both smoking processes, especially the hot smoking process. Our findings showed a partial alteration of polar lipids. Both smoking treatments produced lipoperoxidation and lipid oxidation in the fillets. Other investigational smoking conditions should be tested to reduce such oxidation and hydrolysis in fillets, which could be susceptible to off-flavors and off-odors.
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Klinmalai, Phatthranit, Suwalee Fong-in, Suphat Phongthai et Warinporn Klunklin. « Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid ». Foods 10, no 11 (10 novembre 2021) : 2763. http://dx.doi.org/10.3390/foods10112763.
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Semi-dried gourami fish (Trichogaster pectoralis) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concentrations of 2.5% and 5% (w/w) of frozen gourami fish fillets compared to the fillets soaked in distilled water on physicochemical properties, such as cooking loss, cooking yield, drip loss, pH, TBARS, color, and texture profile analyses (TPA) during storage at −18 ± 2 °C for a period of 0, 20, and 40 days. The fish soaked in sorbitol and citric acid solutions had significantly (p < 0.05) higher protein and fat contents than the control sample. Sorbitol was able to retain moisture in the product; therefore, the drip loss and cooking loss were the lowest, and cooking yield was the highest among other samples (p < 0.05). The addition of 5% (w/v) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) (p < 0.05) during storage when compared to fish soaked in sorbitol solution kept for the same period. However, the addition of citric acid resulted in low quality in texture and color of frozen fish fillets. The use of sorbitol was the best alternative in frozen fish fillet product due to reducing the negative effects of freezing quality of the products and generating a cryoprotective effect compared to the fillets soaked in distilled water.
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Ganesan, P., G. Jeyasekaran, K. Maheswari, R. Jeya Shakila et D. Sukumar. « Quality Evaluation in Chilled Cuttlefish(Sepia pharaonis)Fillets ». Journal of Aquatic Food Product Technology 14, no 4 (décembre 2005) : 37–49. http://dx.doi.org/10.1300/j030v14n04_04.
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Duan, Zhen Hua, Yu Die Wang, Ju Lan Wang, Ai Guo Feng et Yuan Ping Zheng. « Effect of Two Kinds of Osmotic Media on Quality of Tilapia Fillets ». Advanced Materials Research 1081 (décembre 2014) : 119–24. http://dx.doi.org/10.4028/www.scientific.net/amr.1081.119.
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In order to search effect of osmotic medium on quality of tilapia fillets treated by different kinds of osmotic solution, the changes in pH value, lightness (L*) degree and electrical conductivity (EC) were quantitatively determined during osmotic treatments for fresh tilapia fillets with the osmotic medium (sodium chloride, sucrose),medium concentration (10-30%) and osmotic time (1-5hour) as the independent treatment factors. Results were as follows: (1) L* and pH of the fish fillets were decreased gradually, color darkened slightly, and EC was increased with increase in osmotic time when fresh tilapia fillets were soaked in sodium chloride (NaCl) solution and sucrose solution, respectively. (2)Effects of two kinds of osmotic media on quality of fish fillets were different during osmotic treatment period. First, the changes in pH, L* and EC of fish fillets were bigger in the NaCl solution, and smaller changes in the sucrose solution. Second, pH of fish fillets in the NaCl solution was always lower than that of sucrose solution, but EC of fish fillets in the NaCl solution was significantly higher than that of sucrose solution.(3)Highly significant correlation of EC and osmotic time were observed, and the regression equations were established according to the results of influence on EC of fish fillets in the process of osmotic dehydration.
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Yusof, Noor L., Noor-Azira Abdul Mutalib, U. K. Nazatul, A. H. Nadrah, Nurain Aziman, Hassan Fouad, Mohammad Jawaid, Asgar Ali, Lau Kia Kian et Mohini Sain. « Efficacy of Biopolymer/Starch Based Antimicrobial Packaging for Chicken Breast Fillets ». Foods 10, no 10 (8 octobre 2021) : 2379. http://dx.doi.org/10.3390/foods10102379.
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Food contamination leading to the spoilage and growth of undesirable bacteria, which can occur at any stage along the food chain, is a significant problem in the food industry. In the present work, biopolymer polybutylene succinate (PBS) and polybutylene succinate/tapioca starch (PBS/TPS) films incorporating Biomaster-silver (BM) and SANAFOR® (SAN) were prepared and tested as food packaging to improve the lifespan of fresh chicken breast fillets when kept in a chiller for seven days. The incorporation of BM and SAN into both films demonstrated antimicrobial activity and could prolong the storability of chicken breast fillets until day 7. However, PBS + SAN 2%, PBS/TPS + SAN 1%, and PBS/TPS + SAN 2% films showed the lowest microbial log growth. In quality assessment, incorporation of BM and SAN into both film types enhanced the quality of the chicken breast fillets. However, PBS + SAN 1% film showed the most notable enhancement of chicken breast fillet quality, as it minimized color variation, slowed pH increment, decreased weight loss, and decelerated the hardening process of the chicken breast fillets. Therefore, we suggest that the PBS + SAN and PBS/TPS + SAN films produced in this work have potential use as antimicrobial packaging in the future.
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Bora, Naema, John Tibo Kana Tiri et Eny Idayati. « The Effect of Soaking Time and Liquid Smoke Types on the Quality of Smoked Skipjack (Kastuwonus pelanis L.) Fillets During Storage ». Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 11, no 3 (30 septembre 2022) : 405. http://dx.doi.org/10.23960/jtep-l.v11i3.405-416.
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This study aims to determine the effect of soaking time in distilled and non-distilled liquid smoke of kusambi wood (Schleicera oleosa) on the quality of smoked skipjack fillets. This study used an experimental method designed with a completely randomized design (CRD) with two factor treatments. The first factor was soaking time with four levels, namely 10, 20, 30 and 40 min. The second treatment factor was the type of liquid smoke from kusambi wood (without and with distillation). The variables observed in this study focused on the quality of the smoked skipjack fillets after the 8-day storage period, including: water content (%), pH, total acid (%), fat content (%) protein (%) and phenol content (%). The results showed that the liquid smoke of kusambi wood with distillation had a pH of 3.18 which was more acidic and had higher phenol content (0.61%) and acid content (17.62%) than liquid smoke without distillation. Of the eight treatment combinations, the quality of smoked skipjack fillets after 8 days of storage, it is found that the treatment of soaking 30 min and 40 min in distilled liquid smoke is the best treatment and meets the quality requirements of SNI. This is based on the value of water content (48.46% and 49.67%), pH (4.04 and 3.96), total acid (8.84% and 9.07%), fat content (4.85% and 4.92%), protein content (18.04% and 17.83%) and phenol content in smoked skipjack fillets (0.65% and 0.61%). Keywords: liquid smoke, distillation, soaking time, quality of smoked skipjack fillet
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Chaklader, Md Reaz, Wing H. Chung, Janet Howieson et Ravi Fotedar. « A Mixture of Full-Fat and Defatted Hermetia illucens Larvae and Poultry By-Products as Sustainable Protein Sources Improved Fillet Quality Traits in Farmed Barramundi, Lates calcarifer ». Foods 12, no 2 (12 janvier 2023) : 362. http://dx.doi.org/10.3390/foods12020362.
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The physicochemical quality and shelf-life of fillets from barramundi, which were fed for 56 days on a mixture of poultry by-product meal (PBM), full-fat Hermetia illucens (FHI), and defatted HI (DHI), were investigated and compared to a fishmeal (FM) control diet. The proximate and total amino acids compositions of the fillets were unaffected by the test diets, while the mixture of PBM and HI larvae improved the sensory quality. An eight-day shelf-life study showed that PBM-HI-based diets improved the texture profile based upon the chewiness, cohesiveness, gumminess, and hardness, regardless of the storage time. The improved texture was aligned with comparatively less degradation of the microstructure of the muscle tissue in the same diets. An improvement in the quality index (QI) value, an increase in pH, and a decrease in lipid oxidation were also found in the fillets of barramundi fed test diets compared with the control diet during the storage time. The test diets positively influenced flesh lightness and redness, while the color profiles were negatively influenced by the storage time. Overall, the maintenance of compositional attributes; the enhancement of fillet sensory attributes, texture, and brightness; and the improved raw fillet shelf-life support the inclusion of PBM-HI-based diets in aquafeed.
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RATHOD, K. S., R. K. AMBADKAR et B. M. NAVEENA. « Superchilling of poultry meat for improved storage stability ». Indian Journal of Animal Sciences 92, no 4 (24 mai 2022) : 477–83. http://dx.doi.org/10.56093/ijans.v92i4.124172.
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Superchilling, a new concept of extending shelf life of fresh food products without freezing, has been confined mainly to seafoods and scanty work has been documented on poultry meat. Hence, poultry breast fillets were aerobically packaged and stored under superchilling (-2+0.5°C) condition for its storage stability as compared to frozen (-20+1°C) fillets. During storage period of 20 days, there was significant decrease in protein and fat content of both superchilled and frozen samples with an improvement in moisture in superchilled samples. The overall pH was significantly low in superchilled fillets at the end of storage. The water holding capacity of superchilled fillet was significantly higher with lower drip loss whereas extract release volume and water activity decreased duringstorage. The thiobarbituric acid and tyrosine values in both the samples increased significantly from day 10 onwards. The superchilled meat had significantly higher total plate count and psychrophilic count throughout the study. There was significant reduction in Lightness (L*) and yellowness (b*) score as well as significant increase in the redness (Hunter a* value) score of superchilled breast fillet as compared to frozen fillets. The hardness and shear force values were significantly higher in frozen fillets than that of superchilled fillets suggesting the beneficial effect of superchilling in extending the shelf life upto 20 days under aerobic packaging conditions without adverse effect on its quality
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Huang, Chih-Hsiung, Chung-Saint Lin, Yi-Chen Lee, Jhih-Wei Ciou, Chia-Hung Kuo, Chun-Yung Huang, Chih-Hua Tseng et Yung-Hsiang Tsai. « Quality Improvement in Mackerel Fillets Caused by Brine Salting Combined with High-Pressure Processing ». Biology 11, no 9 (2 septembre 2022) : 1307. http://dx.doi.org/10.3390/biology11091307.
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The purpose of the study is to investigate the effects of brine salting and high-pressure processing (HPP) on the microbial inactivation and quality parameters of mackerel fillets. Mackerel fillets were immersed in 3% and 9% sodium chloride brine for 90 min at refrigerator temperature, and then treated at 300, 400, 500, and 600 MPa pressure for 5 min. The microbial counts and physicochemical qualities of the fish were examined. In comparison with fish fillets treated with brine or high pressure alone, those treated with the combination of brine salting and HPP showed significantly reduced aerobic plate count (APC) and psychrotrophic bacteria count (PBC). The hardness and chewiness of salt-brined fillets were obviously lower than those of the unsalted fillets under the same pressure condition. Thus, brine salting imparted mackerel fillets a softer texture, which compensated for the HPP-induced increased hardness and chewiness of the fillets. The L* (lightness) and ΔE (colour difference) values of the fillets increased with increasing pressure, with or without brine salting. Conversely, a* (redness) values decreased with increasing pressure. The samples treated with 3% brine in combination with 300 or 400 MPa pressure had a* values similar to those of the samples processed under similar HPP conditions alone but showed lower ΔE values than the other groups. Therefore, as a very high pressure would adversely affect the texture and colour of the fish fillets, this study suggests that immersion in an appropriate brine concentration (3%) and treatment with HPP at 400 MPa for 5 min improved or maintained the colour and texture relatively well and produced a synergistic bactericidal effect.
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LeBLANC, E. ILEEN L., R. AYNALD J. LeBLANC et I. LYA E. BLUM. « Prediction of Quality in Frozen Cod (Gadus morhua) Fillets ». Journal of Food Science 53, no 2 (mars 1988) : 328–40. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07700.x.
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Magnússon, Hannes, Kolbrun Sveinsdóttir, Hélégne L. Lauzon, ÁSa Thorkelsdóttir et Emilia Martinsdóttir. « Keeping Quality of Desalted Cod Fillets in Consumer Packs ». Journal of Food Science 71, no 2 (31 mai 2006) : M69—M76. http://dx.doi.org/10.1111/j.1365-2621.2006.tb08910.x.
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Kin, S., M. W. Schilling, B. S. Smith, J. L. Silva, V. Jackson et T. J. Kim. « Phosphate Type Affects the Quality of Injected Catfish Fillets ». Journal of Food Science 75, no 1 (janvier 2010) : S74—S80. http://dx.doi.org/10.1111/j.1750-3841.2009.01433.x.
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JITTINANDANA, S., P. B. KENNEY, P. M. MAZIK, M. DANLEY, C. D. NELSON, R. A. KISER et J. A. HANKINS. « TRANSPORT AND STUNNING AFFECT QUALITY OF ARCTIC CHAR FILLETS ». Journal of Muscle Foods 16, no 3 (juillet 2005) : 274–88. http://dx.doi.org/10.1111/j.1745-4573.2005.09304.x.
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Himelbloom, Brian H., Charles A. Crapo, Eileen K. Brown et John P. Doyle. « Factors Affecting Quality of Role Sole (Lepidopsetta bilineata) Fillets ». Journal of Aquatic Food Product Technology 3, no 2 (14 novembre 1994) : 45–56. http://dx.doi.org/10.1300/j030v03n02_05.
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Guimarães, Carlos Frederico Marques, Eliane Teixeira Mársico, Maria Lúcia Guerra Monteiro, Môsar Lemos, Sergio Borges Mano et Carlos Adam Conte Junior. « The chemical quality of frozen Vietnamese Pangasius hypophthalmus fillets ». Food Science & ; Nutrition 4, no 3 (26 octobre 2015) : 398–408. http://dx.doi.org/10.1002/fsn3.302.
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IBRAHIM, ATEF E. « EVALUATION OF THE NUTRITIONAL QUALITY OF FRIED FISH FILLETS ». Egyptian Journal of Agricultural Research 82, no 4 (1 décembre 2004) : 1935–50. http://dx.doi.org/10.21608/ejar.2004.275801.
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Popelka, Peter, Oľga Luptáková, Slavomír Marcinčák, Jozef Nagy, Lýdia Mesarčová et Alena Nagyová. « The effect of glaze and storage temperature on the quality of frozen mackerel fillets ». Acta Veterinaria Brno 81, no 4 (2012) : 397–402. http://dx.doi.org/10.2754/avb201281040397.
Texte intégralRésumé :
The effect of glazing and storage temperature on lipid oxidation and sensory properties of mackerel fillets was evaluated. A total of 288 fillets were stored for 6 months under stable temperature of –18 °C and unstable temperature, which involved six temperature fluctuation cycles from –18 to –5 °C each month. Glaze determination, chemical composition, thiobarbituric acid reactive substances examination and sensory evaluation of fillets were performed. Glazing and stable temperature conditions slowed down lipid oxidation in fillets compared to unglazed samples and samples stored under unstable freezing conditions. The thiobarbituric acid reactive substances increased slowly in glazed samples and a positive effect of stable conditions was found after two months and became obvious from the fifth month of storage. Sensory scores included evaluation of taste, aroma, texture, juiciness, and appearance corresponded to chemical results. Glazed fillets had the best scores in sensory evaluation and can be recommended for consumption; on the other hand, unglazed fillets stored under unstable temperature could not be consumed because of rancidity. This is the first similar study in mackerel when unstable temperature conditions are considered as a factor increasing lipid oxidation. Prevention of temperature fluctuation during storage is important to keep the quality of the frozen fillets.
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Harikedua, Silvana Dinaintang, et Christina A. Mireles DeWitt. « Preventing Soft Texture Fish Fillets through Brine Injection Technology ». Journal of Food Quality 2017 (2017) : 1–7. http://dx.doi.org/10.1155/2017/1875872.
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An exploratory study was conducted to determine if multineedle injection technology could deliver protease inhibitor ingredients into fish fillets at sufficient levels to inhibit protease activity. Pacific whiting is used as a model in this study. Fillet treatments (n=8/treatment) included noninjection (C), injection of base brine containing 3% salt and 3% sodium tripolyphosphate (B), injection of base brine and 3% egg white(BEW), and injection of base brine, 0.1% xanthan gum, and 3% dried potato extract(BPE). Xanthan gum was used as a suspension aid. Actual brine incorporation was12.2±0.5%. Cathepsin L activity was evaluated at pH 5.5 (optimal pH) and ultimate pH. Quality measures evaluated included CIE Lab color, shear force, and lipid oxidation. Fillets injected with BEWand BPEwere significantly lower in cathepsin L activity when measured at pH 5.5. BEWand BPEfillets were darker in appearance than B or C fillets. Untreated fillets (C) had higher variability in shear force value than treated fillets. There was no effect of treatment on lipid oxidation. Results suggested that injection technology can be utilized to incorporate protease inhibitor ingredients (3% EW or 3% PE) at levels sufficient to reduce cathepsin L activity in Pacific whiting fillets.
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Lahreche, Talal, Yilmaz Ucar, Ali Riza Kosker, Taha-Mossadak Hamdi et Fatih Ozogul. « Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C ». Veterinary World 12, no 1 (janvier 2019) : 155–64. http://dx.doi.org/10.14202/vetworld.2019.155-164.
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Aim: The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3±1°C) conditions were studied. Materials and Methods: About 35 kg of fish were filleted without skin removal and randomly divided into two groups. One group without treatment (control) and the remaining group were dipped in a sterilized oregano extract solution for 5 min. Chemical, microbiological, sensorial, and textural analyses were carried out in each of dark and white muscles of frigate tuna fillets during storage. Results: Several quality indexes were higher in dark muscle than white muscle. The sensory assessment indicated that both muscles from control had a shelf life of 12 days. Quality parameters of both muscles had the same tendency and were significantly affected by time and also by the presence of plant extract in VP. Although VP alone was sufficient to delay lipid oxidation on fish fillets, especially on dark muscle but cannot enhance the textural deterioration in both muscles. Conclusion: Consequently, the employment of such combination had a cumulative effect on preservation, resulting in prolonging the shelf life of both frigate tuna muscles.
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Utami, Tika Aryanti, Aris Munandar et Dini Surilayani. « Analisis Mutu Fillet Ikan Lele (Clarias sp.) pada Penyimpanan Suhu Chilling dan Digoreng ». Media Teknologi Hasil Perikanan 10, no 1 (6 mai 2022) : 43. http://dx.doi.org/10.35800/mthp.10.1.2022.39783.
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Fresh fish is food that is easily damaged by enzymes, bacteria, and chemical activity after the fish dies. Proper handling and storage at chilling temperatures are ways that can be done to inhibit the process of quality deterioration. The purpose of this study was to analyze the quality and changes of catfish fillets during chilling temperature storage and storage time at chilling temperature. The study consisted of 4 treatments with 2 replications. The treatment used in this study is the shelf life. Data analysis used analysis of variance (ANOVA). Treatments that gave significantly different effects during storage were continued with the Least Significant Difference (BNT) test. Based on the research results, the handling and processing of fish fillets is able to maintain the quality of fish fillets stored at chilling temperatures. The protein content of catfish fillet stored for 3 weeks was 17.07%, 16.64%, 16.22%, and 17.04%, respectively. The water content of catfish fillet stored for 3 weeks was 75.07%, 77.06%, 76.84% and 76.46%, respectively. The TVB of catfish fillet stored for 3 weeks had values of 13.31 mgN/100 g, 11.42 mgN/100 g, 11.55 mgN/100 g, and 13.47 mgN/100 g, respectively. The TPC of catfish fillets stored for 3 weeks were respectively 1.93×105 colonies/g, 3.01×105 colonies/g, 3.06×105 colonies/g, and 3.25×105 colonies/g. In accordance with the TVB and TPC values, catfish fillets stored at chilling temperature for 3 weeks still have a safe limit for consumption, but organoleptically, catfish fillets are no longer accepted.Ikan segar adalah bahan pangan yang mudah mengalami kerusakan yang disebabkan oleh aktivitas enzim, bakteri dan kimiawi setelah ikan mati. Penanganan yang tepat dan penyimpanan pada suhu chilling menjadi cara yang dapat dilakukan untuk menghambat proses kemunduran mutu. Tujuan dari penelitian ini adalah menganalisis mutu dan perubahan fillet ikan lele selama penyimpanan suhu chilling serta lama penyimpanan pada suhu chilling. Penelitian terdiri dari 4 perlakuan dengan 2 kali ulangan. Perlakuan yang digunakan pada penelitian yaitu masa simpan. Analisis data menggunakan analisis sidik ragam atau analysis of variance (ANOVA). Perlakuan yang memberikan pengaruh berbeda nyata selama penyimpanan, maka dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Berdasarkan hasil penelitian penanganan dan proses fillet ikan mampu mempertahankan mutu fillet ikan yang disimpan pada suhu chilling. Kadar protein fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut yaitu 17,07%, 16,64%, 16,22% dan 17,04%. Kadar air fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut yaitu 75,07%, 77,06%, 76,84% dan 76,46%. TVB fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut yaitu 13,31 mgN/100 g, 11,42 mgN/100 g, 11,55 mgN/100 g dan 13,47 mgN/100 g. TPC fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut 1,93×105 koloni/g, 3,01×105 koloni/g, 3,06×105 koloni/g dan 3,25×105 koloni/g. Sesuai dengan nilai TVB dan TPC, fillet ikan lele yang disimpan pada suhu chilling selama 21 hari masih memiliki batas aman untuk dikonsumsi, namun secara organoleptik fillet ikan lele sudah tidak diterima.
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Youssef, Dareen M., Fawzia A. Alshubaily, Ahmed A. Tayel, Mousa A. Alghuthaymi et Mahmoud A. Al-Saman. « Application of Nanocomposites from Bees Products and Nano-Selenium in Edible Coating for Catfish Fillets Biopreservation ». Polymers 14, no 12 (12 juin 2022) : 2378. http://dx.doi.org/10.3390/polym14122378.
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Bee products, e.g., chitosan and propolis (Pro), have extraordinary importance in many disciplines including food biopreservation. Fish meat is highly susceptible to vast spoilage, especially catfish (Clarias gariepinus) products. The current work involved the extraction of bees’ chitosan nanoparticles (BCht), Pro, Pro-mediated SeNPs and their composites, to evaluate them as potential antimicrobial and preservative nano-compounds, for the preservation of catfish fillets and augment their quality. BCht was extracted from bees (Apis mellifera) corpses and had a 151.9 nm mean particle diameter. The Pro was used for biosynthesis of SeNPs, which had 11.2 nm mean diameters. The entire compounds/composites exhibited powerful antibacterial acts against Escherichia coli, Staphylococcus aureus and Salmonella typhimurium, where S aureus had the uppermost resistance. BCht/Pro/SeNPs were the most forceful toward all bacterial strains. The constructed edible coatings (ECs) from produced compounds/composites (BCht, Pro, Pro/SeNPs, Pro/BCht and BCht/Pro/SeNPs) had elevated efficiency for preserving catfish fillets during cold storages for 7 days. The microbiological (total counts, psychrophilic bacteria, yeast and molds), spoilage chemical parameters (TVB-N, TBARS) and sensorial attributes (appearance, odor, color, overall quality) of ECs-treated fillets indicated the nanocomposite’s efficiency for protecting the fish from microbial growth, the progress of chemical spoilage indicators and maintaining the sensorial quality of treated stored fillets. The most effective nanocomposite for maintaining the entire fillet’s quality was the BCht/Pro/SeNP. The based ECs on BNCt, Pro/SeNPs and their nanocomposites could be endorsed for prospective employment in the biopreservation of various seafoods.
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FERNANDES, CUSTY F., GEORGE J. FLICK, JENNIFER COHEN et TASHA B. THOMAS. « Role of Organic Acids during Processing To Improve Quality of Channel Catfish Fillets† ». Journal of Food Protection 61, no 4 (1 avril 1998) : 495–98. http://dx.doi.org/10.4315/0362-028x-61.4.495.
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A microbial preparation derived from aquacultured channel catfish fillets (Ictalurus punctatus) was acidified with 0,1,2 and 4% (vol/vol) weak organic and held in an ice bath at 0°C to simulate the chilling process. Additionally, catfish fillets were sprayed under varying pressures at 15°C with organic acids to evaluate the efficacy of concentrations of organic acids and spray pressures to ameliorate the microbiological quality. To determine plate counts, the dilution fluid was neutralized to pH 7.2 with 1.0 M NaOH. The aerobic plates counts of microorganisms in the chilling water were monitored over a 20-min interval. Aerobic plate counts were found on the channel catfish fillets before and after spray washing with organic acids. Plates were incubated at 35°C for 48 h. The addition of organic acids to the microbial preparation used in simulating the chilling process significantly (P < 0.05) reduced the number of bacteria surviving. The number of surviving bacteria in the chilled water decreased with increasing concentration and time of exposure to organic acids. Propionic acid had the most detrimental effect on organisms present in the microfloral preparation followed by acetic and lactic acids. Spray washing of catfish fillets with water did not significantly (P < 0.05) affect the microbial quality of fillets. However, catfish fillets sprayed with organic (lactic and propionic) acids significantly (P < 0.05) reduced the microbial counts by 10-fold. Lactic and propionic acids were not significantly (P > 0.05) different in influencing the aerobic counts of the catfish fillets.
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Albrecht, Antonia, Martin Hebel, Céline Heinemann, Ulrike Herbert, Dennis Miskel, Behnam Saremi et Judith Kreyenschmidt. « Assessment of Meat Quality and Shelf Life from Broilers Fed with Different Sources and Concentrations of Methionine ». Journal of Food Quality 2019 (26 février 2019) : 1–10. http://dx.doi.org/10.1155/2019/6182580.
Texte intégralRésumé :
A trial with different concentrations of DL-methionine (DLM) and DL-2-hydroxy-4-methylthiobutanoic acid (DL-HMTBA) in broiler feed was performed to investigate their effect on the meat quality parameters and the shelf life of breast fillet. In total, fillets from 210 male broiler chickens (Ross 308) were tested in seven groups with 30 animals each. Three different concentrations (0.04, 0.12, and 0.32%; on an equimolar basis) of either DLM or DL-HMTBA were added to a basal diet, summing up to seven treatment groups. After slaughter, fillets were packed aerobically and stored at 4°C. The investigated parameters comprised measurements of microbial as well as physicochemical parameters, such as pH, drip loss, cooking loss, and color measurements. Additionally, sensory investigations were conducted and shelf life was calculated. Mean pH values were between 6.1 and 6.4. Drip loss values were low, with mean values below 0.4%. The cooking loss ranged between 22% and 28% on average. The fillets showed a normal initial microbial quality (2.5 log10 cfu/g) and spoilage process with microbial counts of 8.5 log10 cfu/g at the end of storage. The study revealed a significant influence of methionine supplementation on the quality of broiler breast meat in comparison with the basal group. Methionine supplementation led to higher pH values and a higher water binding. Higher concentrations of methionine had a positive influence on the water-holding capacity by lowering the cooking loss. The L∗ value showed a significant negative correlation to the methionine concentration supplemented. No differences in physicochemical as well as sensory parameters could be detected between both methionine sources. The fillets showed a normal sensory spoilage process and a shelf life of 6 d. White striping was positively correlated to fillet weight as well as color values and significantly affected the Purchase Decision, the sensory investigation, and thus the shelf life of the samples.
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PAO, S., M. R. ETTINGER, M. F. KHALID, A. O. REID et B. L. NERRIE. « Microbial Quality of Raw Aquacultured Fish Fillets Procured from Internet and Local Retail Markets† ». Journal of Food Protection 71, no 8 (1 août 2008) : 1544–49. http://dx.doi.org/10.4315/0362-028x-71.8.1544.
Texte intégralRésumé :
The microbial quality of raw fillets of aquacultured catfish, salmon, tilapia, and trout was evaluated. A total of 272 fillets from nine local and nine Internet retail markets were tested. Mean values were 5.7 log CFU/g for total aerobic mesophiles, 6.3 log CFU/g for psychrotrophs, and 1.9 log most probable number (MPN) per gram for coliforms. Differences in these microbial levels between the two kinds of markets and among the four types of fish were not significant (P > 0.05), except that Internet trout fillets had about 0.8-log higher aerobic mesophiles than did trout fillets purchased locally. Although Escherichia coli was detected in 1.4, 1.5, and 5.9% of trout, salmon, and tilapia, respectively, no sample had ≥1.0 log MPN/g. However, E. coli was found in 13.2% of catfish, with an average of 1.7 log MPN/g. About 27% of all fillets had Listeria spp., and a positive correlation between the prevalence of Listeria spp. and Listeria monocytogenes was observed. Internet fillets had a higher prevalence of both Listeria spp. and L. monocytogenes than did those fillets purchased locally. L. monocytogenes was present in 23.5% of catfish but in only 5.7, 10.3, and 10.6% of trout, tilapia, and salmon, respectively. Salmonella and E. coli O157 were not found in any sample. A follow-up investigation using catfish operation as a model revealed that gut waste exposed during evisceration is a potential source of coliforms and Listeria spp.
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Hansen, Anlaug Ådland, Solveig Langsrud, Ingunn Berget, Mari Øvrum Gaarder et Birgitte Moen. « High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae ». Foods 10, no 8 (29 juillet 2021) : 1754. http://dx.doi.org/10.3390/foods10081754.
Texte intégralRésumé :
Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60% CO2/40% O2 or 60% CO2/40% N2) inhibited the growth of important spoilage bacteria (Photobacterium,Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60% CO2/40% N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60% CO2/40% O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.
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Esteves, Eduardo, Luís Guerra et Jaime Aníbal. « Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets ». Foods 10, no 2 (26 janvier 2021) : 250. http://dx.doi.org/10.3390/foods10020250.
Texte intégralRésumé :
Seafood products are perceived as healthy foods. However, several species of seafood are still not fully utilized for different reasons or can be valued outside the original locale, if issues with the short shelf-life and/or the preparation/presentation form are overcome, e.g., gray triggerfish, Balistes capriscus. Consumed mostly fresh, its flesh is of excellent quality. We studied the effect of different types of packaging (in air (AIR), vacuum (VP), and modified atmosphere (MAP)) on physicochemical (color and texture, pH, and total volatile basic nitrogen), microbiological (total viable count, psychrotrophic, sulphide-reducing bacteria, and acid-lactic bacteria), and sensory qualities, and shelf-life of gray triggerfish fillets stored at refrigeration temperature for 15 days. The samples were analyzed on days 0 (fresh fish), 5, 10 (8 and 12 for sensory analysis), and 15 after filleting and packaging. During the trial, fillets became lighter (increased L*) and yellower (b* >> 0) with time of storage. Distinct patterns were observed for pH among treatments. Unexpectedly, the increasing trend observed in the texturometer-derived hardness of VP and MAP fillets, contrasted with the sensory assessment, wherein panelists perceived a clear softening of fillets. VP delayed and MAP inhibited the increase in TVB-N contents of fillets compared to fillets packed in AIR. Total viable count and psychrothropic bacteria of fillets in AIR exceeded the conventional limit of 7 log(CFU/g) on day 10, while in fillets packed in VP and MAP, their abundance remained below that limit during the trial. The organoleptic attributes of fillets perceived by a sensory panel changed significantly in all treatments during the storage trial. Willingness to consume the fillets decreased constantly in AIR and MAP, but not in VP fillets. Considering primarily sensory, but also biochemical and microbiological parameters, namely panelists’ rejection, total volatile basic nitrogen content, and total viable count and psychrotrophic bacteria abundance, the shelf-life of fillets packed in air was eight days. Vacuum and modified atmosphere packaging extended the shelf-life to 15 and 12 days, and thus can add value to this product. Future research regarding the VP and MAP of gray triggerfish fillets could involve the optimization of mixtures of gases use and/or the application of combined processes.
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Tong, Ngoc T. A. « Hygienic conditions of the processing environment and microbial loads of Tra fish (Pangasius hypophthalmus) : Trimming step ». Journal of Agriculture and Development 20, no 02 (29 avril 2021) : 44–50. http://dx.doi.org/10.52997/jad.6.02.2021.
Texte intégralRésumé :
During the processing of frozen Pangasius hypophthalmus fillets, the microbiological counts depend on the source of raw materials and processing conditions, those impact significantly on the quality of the final product. In particular, trimming is considered a high-risk step of cross-contamination during processing. This study aimed to compare and evaluate the microbial quality at trimming step in four frozen Pangasius processing factories located in the Mekong Delta region. Trimmed Pangasius fillet and contact surfaces samples (i.e., gloves and processing tools) were examined including total mesophilic counts, Coliforms, E. coli and coagulase-positive Staphylococci (Staphylococci coa+). The results showed that total mesophilic counts on trimming Pangasius processed in A, B, C and D plant were 7.1 ± 0.4; 7.5 ± 0.7; 6.7 ± 1.1 and 6.0 ± 0.4 log CFU/g, respectively. Coliforms, E. coli and Staphylococci coa+ on trimmed Pangasius ranged 4.0 - 5.1; 2.1 - 3.7 and 1.8 - 4.2 log CFU/g, respectively. Thus, proper preservation of fillets during processing is suggested. Good manufacturing practices should implement effectively to minimize the risk of cross-contamination for the trimmed fillets.
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Opara, Umezuruike Linus, Tobi Fadiji, Oluwafemi James Caleb et Adebanji Olasupo Oluwole. « Effects of Modified Atmosphere Packaging, Storage Temperature, and Absorbent Pads on the Quality of Fresh Cape Hake Fish Fillets ». Coatings 12, no 3 (25 février 2022) : 310. http://dx.doi.org/10.3390/coatings12030310.
Texte intégralRésumé :
This study investigated the effects of modified atmosphere packaging (MAP), storage temperature, and the use of absorbent pads (PAD) on the quality attributes of Cape hake (Merluccius capensis) fish fillets. Fresh Cape hake fillets were packaged under active-MA (40% CO2 + 30% O2 + 30% N2) or passive-MA (0.039% CO2 + 20.95% O2 + 78% N2), with and without PAD, and stored at 0 °C, 4 °C, and 8 °C (to mimic abuse temperature). The control fresh fillets were stored under passive-MAP without PAD at 0 °C, 4 °C, and 8 °C. Headspace O2 gas composition continuously decreased below critical limits under passive-MAP, with an increase in storage temperature. Similarly, O2 levels decreased under active-MAP but did not reach critical levels, with the lowest being 9.5% at 0 °C. The interaction of storage temperature and modified atmosphere had a significant effect on quality attributes of Cape hake fillets. Drip loss was higher in active-MAP packaged fillets without PAD (0.64%) than passive-MAP packaged fillets without PAD (0.27%). Drip loss was significantly reduced when using absorbent pads (p < 0.05). Firmness, color, and pH were better maintained under active-MAP at the lowest temperature of 0 °C. Firmness (work of shear) of active-MA packaged fillets on day 12 at 0 °C and 4 °C was 527 N/s and 506 N/s, respectively. Fillets packaged under active-MAP at 0 °C had longer shelf-life than control passive-MAP fillets.
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Vranic, D., D. Trbovic, J. Djinovic-Stojanovic, R. Baltic, M. Milijasevic, S. Lilic et A. Spiric. « The influence of nutrition on rainbow trout (Oncorhynchus mykiss) meat quality ». Biotehnologija u stocarstvu 29, no 1 (2013) : 161–71. http://dx.doi.org/10.2298/bah1301161v.
Texte intégralRésumé :
Feed of high quality is one of the most important parameter which influences fish growth, feed conversion and chemical composition of fish meat in conditions of intensive fish farming. Studies on the influence of two commercial diets on nutritional quality and production results in rainbow trout intensive farming conditions in Pond I and Pond II were undertaken. Obtained values for proteins and fats in feed were significantly higher (p<0.001) in Diet II comparing to Diet I. The average water and ash content was significantly higher (p<0.001) in Diet I in relation to Diet II. The average length and mass of fish were higher in Pond I in relation to Pond II. Calculated values for condition factors, Kf, indicate to a higher production results in Pond II (1.81) in relation to Pond I (1.22). There were not significant differences (p>0.05) in the average content of proteins and ash in fillets of fish from Pond I (17.43% and 1.19%, respectively) and Pond II (18.69% and 1.29%, respectively). The average content of water was significantly higher (p<0.001) in fillets of fish from Pond I (79.87%) comparing to fillets of fish from Pond II (75.40%). Average content of fat in fillets of trout from Pond II (4.17%) was around three times higher than the average content of fat in fillets of trout from Pond I (1.41%), (p<0.001). Results for energy values (348.44 kJ/100g- Pond I and 471.38 kJ/100g- Pond II) are in a direct correlation with the content of fat in fish. The average content of cholesterol in fillets of trout from Pond II (70.12 mg/100g) was significantly higher (p<0.001) than in fillets of trout from Pond I (44.11 mg/100g). The obtained data indicate to a positive influence of fat content in the diet on fat content, energy value and production results in rainbow trout production in Pond II. Lower water temperature established in Pond II (8?C) comparing to Pond I (13?C) might have had additional influence on the nutritional quality and production results in Pond II, as well.
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Werner, C., K. Poontawee, A. Mueller-Belecke, G. Hoerstgen-Schwark et M. Wicke. « Flesh characteristics of pan-size triploid and diploid rainbow trout (<i>Oncorhynchus mykiss</i>) reared in a commercial fish farm ». Archives Animal Breeding 51, no 1 (10 octobre 2008) : 71–83. http://dx.doi.org/10.5194/aab-51-71-2008.
Texte intégralRésumé :
Abstract. Sexual maturation of rainbow trout during production has a negative effect on the slaughter yields and flesh quality. Induction of triploidy is a method to prevent the development of fertile trout. In many investigations sexually mature triploid and diploid rainbow trout had been compared. In the present study the slaughter characteristics and flesh quality of female immature diploid and triploid rainbow trout reared up to 66 and 75 weeks (pan-size-format) were compared. Considering the age the old fish had significantly higher body and fillet weights accompanied with larger muscle fibres. The fillets of the old trout were brighter and redder, had a reduced water-holding capacity (WHC) and contained more fat and protein. With regard to the ploidy status the triploid trout had higher body and fillet weights and larger muscle fibres. The fillets of the triploid fish were brighter, had a reduced WHC and lower fat contents. With regard to the age-ploidy status interaction the young and old triploid trout had better growth characteristics but the WHC and the fillet fat concentration was reduced in these animals. The colour values were inconsistent. The pH and electrical conductivity values indicated no higher pre- or peri-mortal stress and/or different stress susceptibility of the investigated young as well as old triploid and diploid trout. In conclusion, it could be suggested that induction of triploidy positively influences body and fillet development mainly by muscle fibre hypertrophy, but the triploid fillets showed slightly worse flesh characteristics (Brightness, WHC).
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Tan, Chunming, De Pang, Ruiyun Wu, Fanglei Zou, Bo Zhang, Nan Shang et Pinglan Li. « Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (Acipenser baeri♀× Acipenser schrenckii♂) Fillets during Refrigerated Storage at 4 °C ». Foods 11, no 21 (27 octobre 2022) : 3380. http://dx.doi.org/10.3390/foods11213380.
Texte intégralRésumé :
Although many coatings and films can improve the quality and shelf life of fish fillets during refrigerated storage, a more multifunctional coating material is needed. In this study, an edible alginate/protein-based coating solution was prepared by incorporating antimicrobial agents. The coating properties were characterized and its effects on the quality and shelf life of sturgeon fillets during refrigeration (4 °C) were investigated. Compared with sodium alginate coating (2% sodium alginate + antibacterial agents, H), the composite coatings (2% sodium alginate + antibacterial agents + 1:15 or 1:10 protein solution, HP-15 and HP-10) exhibited a more stable structure and better light, gas, and water barrier properties, and showed better quality-preservation effects on sturgeon fillets. The composite coatings treatments, especially HP-10 composite coating, exhibited significant (p < 0.05) effects in inhibiting microbial growth, maintaining sensory quality, reducing the production of total volatile basic nitrogen (TVB-N), decreasing nucleotide breakdown, and delaying the lipid oxidation and protein degradation in fillets. These findings confirm that the composite coatings can be used as a multifunctional coating material for freshness preservation of sturgeon fillets to improve quality and extend shelf life.