Browning of salted sun‐dried fish

Smith, Gillian; Hole, Michael

doi:10.1002/jsfa.2740550214

Cited by 24 publications

(16 citation statements)

References 13 publications

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“…Sun--drying was carried out under ambient temperature of 29-31°C in this study and within temperature range (25-30°C) in which sundried fish are susceptible to oxidation during storage and leading to browning in tropical ambient temperatures [Smith & Hole, 1991]. We proposed that since shrimps are known to contain a high level of free amino acids such as glycine, the reduction in sundried form of the shrimp may have been associated with the amino acid involvement in fluorescence and colour production.…”

Section: Non-polar Fatty Acids Concentrationmentioning

confidence: 97%

“…We proposed that since shrimps are known to contain a high level of free amino acids such as glycine, the reduction in sundried form of the shrimp may have been associated with the amino acid involvement in fluorescence and colour production. At 25°C proteins and amino acids interacted with lipid oxidation products to produce browning in the presence of water [Smith & Hole, 1991].…”

Section: Non-polar Fatty Acids Concentrationmentioning

confidence: 99%

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Effects of Hot Smoking and Sun Drying processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)

Akintola¹,

Brown²,

Bakare³

et al. 2013

Pol. J. Food Nutr. Sci.

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There are information gaps in the knowledge of the impacts of traditional techniques of fish preservation used to meet market demands even though there are growing concerns of the effects of these methods of preservation on product forms and qualities. In this study the effects of commonly used preservation techniques of hot smoking and sun-drying on the nutritional composition of Penaeus monodon were investigated. Proximate values varied significantly (P<0.05) except for protein the dominant constituent with an average value of 64%. Stearic acid varied significantly (P<0.05) with lowest values of 2.30% in smoked specimens. Oleic acid was the highest fatty acid thus the predominance of the monounsaturated fatty acids (MUFA) with smoked samples having predominant (P<0.05) values. ω-3/ ω-6 ratios of 7.76, 13.01 and 8.16 in fresh, smoked and sundried were in favour of the omega 3 with EPA (16.95±0.76-18.43±1.01%) being significantly higher (P<0.05) to the DHA (9.36±0.54-11.90±0.27%). Smoked forms had significantly higher values (P<0.05) of alanine, threonine, tyrosine and cysteine. Arginine and histidine were significantly raised (P<0.05) in sundried specimens. Isoleucine, methionine, aspartate, glycine and proline remained highest (P<0.05) in fresh samples. Lysine was limiting in smoked and sundried specimens. Smoked products offered healthiest advantage with the lowest values of saturated fatty acids (25.10%), index of atherogenicity (0.58), index of thrombogenicity (0.20) and bearing in mind goal of reduced coronary heart disease (CHD) in food consumption. This paper offers the first holistic work on nutritional evaluations of the three commonest forms for which Giant tiger shrimps are frequently consumed.

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Section: Non-polar Fatty Acids Concentrationmentioning

confidence: 97%

Section: Non-polar Fatty Acids Concentrationmentioning

confidence: 99%

Effects of Hot Smoking and Sun Drying processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)

Akintola¹,

Brown²,

Bakare³

et al. 2013

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

show abstract

“…Colour development, like product hardness, is a quality index which may be initiated during the salting operation. Post-salting processes such as drying, however, may contribute to its develop- ment (Smith and Hole 1991). In general, as the drying temperature is increased, the score for colour increases with salting time.…”

Section: Salting T H (H)mentioning

confidence: 97%

Optimization of process conditions and quality of salted dried tilapia (Oreochromis niloticus) using response surface methodology

Nketsia-Tabiri

Sefa‐Dedeh

1995

J Sci Food Agric

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Tilapia (Oreochromis niloticus) was processed by varying salting time (0-24 h), drying time (6-20 h) and drying temperature (40-60°C) using the central composite rotatable design. Equations for predicting objective and subjective indices were developed. The critical salting times for attaining minimum moisture were 20.5, 12 and 8.5 h, respectively, for products dried at 40, 50 and 60°C. At each salting time the mean hardness score was dependent on the drying temperature and time whilst the mean colour and acceptability scores were influenced by the drying temperature. Salting and drying conditions could be manipulated to produce salted-dried tilapia of acceptable quality.

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“…This matter has important consequences with respect to the value of dried-salted fish as a source of protein in tropical developing countries (Smith and Hole 1991).…”

Section: Introductionmentioning

confidence: 99%

Changes in protein‐nutritional quality of indonesian dried‐salted fish after storage

et al. 1994

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Skipjack tuna (Katsuwonus pelamis) was used to produce Indonesian dried-salted fish (DSF), by soaking the flesh in 150glitre-' or 250g litre-' brine solution for 24 h and then drying in an artificial drier at 45°C for 40 h. The final products were stored for 6 months at 28°C. Male Wistar rats were used to evaluate the nutritional quality of the DSF protein. Feed conversion efficiency, protein efficiency ratio and net protein ratio rats fed DSF were significantly lower than the control (casein) group. True protein digestibility (TD), biological value (BV) and net protein utilisation (NPU) of rats fed DSF were also significantly lower than the control group. The values of TD, BV and NPU were all >90% suggesting that the DSF still had good protein nutritional quality even after 6 months storage.

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Browning of salted sun‐dried fish

Abstract: A B S T R A C TThe lipid of traditional salted, sun-driedfish is highly susceptible to oxidation during processing and storage at tropical ambient temperatures

Cited by 24 publications

References 13 publications

Effects of Hot Smoking and Sun Drying processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)

Effects of Hot Smoking and Sun Drying processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)

Optimization of process conditions and quality of salted dried tilapia (Oreochromis niloticus) using response surface methodology

Changes in protein‐nutritional quality of indonesian dried‐salted fish after storage

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