Catheptic Activity of Fish Muscle

Reddi, Penchala K.; Constantinides, Spiros M.; Dymsza, H. A.

doi:10.1111/j.1365-2621.1972.tb02716.x

Cited by 55 publications

(24 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Some of these enzymes may indeed show significant heat resistance (Reddi et al . ; Tzong‐Shin and Lanier ) and may explain the gradual proteolytic spoilage of the analyzed trout fillets in the absence of significant microbial growth. In other food products, like sterilized or ultra high temperature milk, it has been reported that heat‐resistant proteases and lipases produced by psychrotrophic microflora during chilled storage could easily survive treatments above 100C – up 149C for 10 s (Adams et al .…”

Section: Resultsmentioning

confidence: 97%

Combined Hurdle Effects of Process Parameters on Biochemical, Microbiological and Sensory Attributes of Trout Fillets

Giavasis

Apostolopoulou

Deirmentzoglou

et al. 2012

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The combined effect of brining time, citric acid, oregano oil and pasteurization temperature on the microbiological stability, pH, lipid oxidation (thiobarbituric acid reactive substance [TBARS]), total volatile basic nitrogen (TVBN) and sensory characteristics of trout fillets was evaluated. Sixteen treatment combinations were produced, packaged under modified atmosphere conditions and were studied for a period of 150 days. The total viable counts, phychrophiles, sulfite‐reducing clostridia and lactic acid bacteria populations were present in very low numbers throughout the storage period. The addition of citric acid resulted in lower pH and TBARS values. Oregano oil had a strong antioxidant effect. Pasteurization temperatures of 95C resulted in higher TVBN numbers at the end of the storage period, compared with pasteurization temperatures of 85C. Brining times of 4 h improved the flavor of the trout fillets compared with 1‐h brining, whereas oregano oil improved the flavor only for the fillets brined for 1 h. Practical Applications This paper describes an application of combined hurdles (citric acid, oregano oil, brining and pasteurization) in order to produce ready‐to‐eat trout fillets, otherwise sensitive to microbial spoilage and lipid oxidation, with improved chemical and microbiological stability during storage. Also, it intends to highlight interactions among the combined hurdles as concern product quality. Additionally, although high pasteurization (95C) had a high bacteriocidal impact on the product, it deteriorated texture and led to increased total volatile basic nitrogen numbers. Overall, 4‐h brining combined with 0.1% citric acid, a mild heating process (85C) and a lower than 0.5% addition of oregano oil is considered the best combination for high sensorial characteristics and keeping quality. An interesting finding was the absence of detectable microflora in samples judged as unacceptable, which lead to the conclusion that enzymatic spoilage took place due to endogenous enzymes or microbial enzymes produced prior to pasteurization and processing, which is worth further investigating.

show abstract

Section: Resultsmentioning

confidence: 97%

Combined Hurdle Effects of Process Parameters on Biochemical, Microbiological and Sensory Attributes of Trout Fillets

Giavasis

Apostolopoulou

Deirmentzoglou

et al. 2012

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…1996). It is reasonable to hypothesize that higher NaCl content coupled with lower moisture content in dry‐salted fillets can inhibit the proteolitic activity of endogenous enzymes: it is well known that enzymatic activity is influenced by the water activity of the means (Reddi et al . 1972), which decreases at higher solute concentration.…”

Section: Resultsmentioning

confidence: 99%

Effect of Process Variables on the Quality of Swordfish Fillets Flavored With Smoke Condensate

Muratore¹,

Mazzaglia

Lanza

et al. 2007

J Food Processing Preservation

View full text Add to dashboard Cite

An alternative technique to traditional smoking of swordfish was evaluated. Fillets were dry salted and/or brine salted in 30% NaCl, and smoked by dipping in smoke condensate solution at different concentrations. Chemical (water‐phase salt, pH, total volatile basic nitrogen, lipid oxidation), microbiological (total mesophilic count and fecal coliforms count) and sensory analyses were carried out in order to establish which technique gave the best results in terms of sensory quality. The different salting techniques gave different water‐phase salt contents, which influenced the microbial growth and the production of volatile bases. The smoke condensate concentration was ineffective toward microbial growth, but it was a differentiating factor for sensory panel. The dry‐salted product smoked with 5% smoke condensate was preferred because it maintained the natural taste of fish, coupled with a pleasant flavor of smoke.

show abstract

“…These conditions facilitate spontaneous extraction of enzymes from the fish to the marinating brine. Results reported by other authors suggest that NaCl concentration in the marinating brine inhibits the activity of aspartyl proteases, including cathepsin D (Gomez-Guillen & Batista, 1997;Reddi, Constantinides, & Dymsza, 1972;Siebert, 1973).…”

Section: Introductionmentioning

confidence: 87%