A Comparative Study on the Quality Changes of Croaker (<i>Johnius dussumieri</i>) Fish Stored in Slurry Ice and Flake Ice

Jeyakumari, A.; Lakshmi, Narasimha Murthy; Visnuvinayagam, S.; Rao, Ravishankar Chandragiri Nagaraja

doi:10.1080/10498850.2018.1449152

Cited by 22 publications

(11 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The changes in TPA among three groups during storage are shown in Table 2. Hardness is a principal attribute that determines the commercial value of samples (Annamalai et al, 2018). The hardness of the three groups showed a declining trend during storage in the present study.…”

Section: Tpa Analysissupporting

confidence: 48%

“…The TVCs are an important indicator to determine the spoilage of food (Annamalai et al, 2018). The initial TVC of the fresh sample was 2.3 log CFU/g, which indicated better freshness.…”

Section: Microbiological Analysismentioning

confidence: 99%

“…Color is an important quality attribute related to the freshness of aquatic products (Wu & Sun, 2013). The formation of brown color is caused by chemical changes in the myoglobin of fish during storage (Annamalai et al, 2018). The effects of different icing medium treatments on color attributes are shown in Table 3.…”

Section: Color Differencementioning

confidence: 99%

See 2 more Smart Citations

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Lan

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Mackerel (Pneumatophorus japonicus) is an attractive fish in Europe for the rich polyunsaturated fatty acids (PUFA), such as eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA), which demonstrate nutritional significance to the human diet (Domingo, 2016;Sumi et al., 2016). But like other aquatic products, mackerel is prone to spoilage due to biochemical reactions or storage conditions (Ezquerra-Brauer et al., 2016;Olatunde & Benjakul, 2018).Compare with flake ice, which could only cool the temperature of aquatic products to around 0°C, slurry ice is a novel chilling system that could preserve the marine species at −0.5 to −1.5°C (Chen et al., 2016). The major advantages of slurry ice include: (a) faster chilling rate; (b) minor physical damage. Due to these, the stronger attention on fresh-keeping function of slurry ice in aquatic products was attracted (Piñeiro et al., 2004). It has also been proven that slurry ice is an ideal pre-cooling medium that could be an alternative to traditional flake ice (Cakli et al., 2006).Electrolyzed water (EW) is developed as an environmentally friendly technology based on the electrolysis of diluted hydrochloric acid and/or sodium chloride solution, whose main product includes strongly acidic electrolyzed water (AEW) and slightly acidic electrolyzed water (SAEW). It has become popular chemical disinfectants because of the Generally Recognized as Safe (GRAS) status and

show abstract

Section: Tpa Analysissupporting

confidence: 48%

“…The TVCs are an important indicator to determine the spoilage of food (Annamalai et al, 2018). The initial TVC of the fresh sample was 2.3 log CFU/g, which indicated better freshness.…”

Section: Microbiological Analysismentioning

confidence: 99%

See 1 more Smart Citation

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Lan

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…1c). The increase in TVB-N might be due to bacterial growth and endogenous enzymes activity (Jeyakumari et al 2018). The initial TVB-N value for control was 6.5 mg/100 g and it reached 33.35 mg/100 g on 12th day.…”

Section: Changes In Tvb-n and Npnmentioning

confidence: 99%

Effect of electron beam irradiation on the biochemical, microbiological and sensory quality of Litopenaeus vannamei during chilled storage

Jeyakumari¹,

Visnuvinayagam

Parvathy

et al. 2020

J Food Sci Technol

Self Cite

View full text Add to dashboard Cite

The effects of electron beam irradiation (0, 2.5, 5.0, 7.5 and 10 kGy) on the quality characteristics of vacuum packed headless vannamei stored under chilled condition (2 °C) was assessed. The total volatile base nitrogen, non protein nitrogen content, peroxide value and thiobarbituric acid reactive substances showed an increasing trend during storage. Texture analysis indicated that shrimp irradiated at above 2.5 kGy dose had a lower hardness than control. L* value showed a decreased trend during storage (51.87-13.89). Moreover, b* and a* value showed a gradual increase during storage. The total viable count was lower in the irradiated sample than control. A similar trend also observed for psychrophilic, pseudomonas and H 2 S former count. There is a significant (p \ 0.05) reduction in Brochothrix thermosphacta and lactobacillus count in the irradiated sample. Based on the microbial and sensory analysis control had a shelf life up to 12th day. However, electron beam irradiated sample had extended shelf life of 15-23 days with respect to dose level.

show abstract

“…In addition, it requires much higher energy and time consumption (Liu et al, 2013). Slurry ice is a biphasic system consisting of spherical and microscopic ice crystals, that has been reported to be a promising technique for the preservation of aquatic food products at subzero temperature due to lower temperature, faster chilling, better heat-exchange capacity, and lower physical damage to fish structure (Annamalai et al, 2018;Losada et al, 2005). Mugica et al (2008) showed that the shelf life of elamobranch fish in slurry ice (6 days) was significantly higher than in flake ice (3 days) due to a better maintenance of sensory, biochemical, and microbiological quality.…”

mentioning

confidence: 99%

Rapid and nondestructive determination of qualities in vacuum‐packaged catfish (Clarias leather) fillets during slurry ice storage

Cao

Huang

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

This study investigated the effect of different site and vacuum package on catfish quality during slurry ice storage and feasibility of rapid detection of fillet quality using near infrared spectroscopy (NIRs). The results showed the nutrients content of fillet had significant difference (p < .05) between front and rear mid-line site in catfish (using the ventral back end as the mid-line). After 30 days slurry ice storage, drop loss and ΔΕ significantly increased to 6.04% and 5.92, respectively. Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), pH, and total viable count (TVC) of fillet were over acceptable limit for fish at day 30. The accuracy (R 2) for TVB-N, TBA, drip loss, L*, ΔE, and whiteness detection by partial least squares regression (PLSR) models was 0.86-0.90 and residual predictive deviation (RPD) was 2.66-3.19, indicating that NIRs technology combined with PLSR calibration analysis had great capability for qualitative and quantitative of catfish freshness. Practical applications The development of rapid freshness detection method is important to meet the requirements of quality evaluation and grading of fish products. In this study, using chemometrics method to fit infrared spectra data with freshness of catfish, the optimal infrared quantitative prediction model of catfish fillets could be established to evaluated freshness of catfish, which will provide a simple, rapid, viable, and not destructive method for freshness determination in the process of production and circulation. 1 | INTRODUC TI ON Catfish (Clarias leather) is a popular commercial freshwater species in global trade markets. Skinless and boneless, frozen, or chilled catfish fillets are among the most common product types (Sun et al., 2020).

show abstract

A Comparative Study on the Quality Changes of Croaker (Johnius dussumieri) Fish Stored in Slurry Ice and Flake Ice

Cited by 22 publications

References 23 publications

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Effect of electron beam irradiation on the biochemical, microbiological and sensory quality of Litopenaeus vannamei during chilled storage

Rapid and nondestructive determination of qualities in vacuum‐packaged catfish (Clarias leather) fillets during slurry ice storage

Contact Info

Product

Resources

About