Changes in Postmortem Quality Indices in Finescale Triggerfish Muscle Stored in Ice

Pacheco‐Aguilar, Ramón; Ocaño‐Higuera, Víctor Manuel; Castillo-Yáñez, Francisco Javier; Morán-Palacio, Edgar Felipe; Márquez‐Ríos, Enrique; Lugo‐Sánchez, María Elena

doi:10.1111/j.1745-4514.2003.tb00287.x

Cited by 7 publications

(10 citation statements)

References 35 publications

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“…In this case the higher values of volatile bases with respect to trimethylamine indicated a hydrolysis of proteins and the appearance of other amines from TMAO, either due to microbial activity or to the endogenous enzymatic activity [ 49 ]. The determination of TVB-N had a high correlation with the organoleptic acceptance of fish and is applied in routine tests because it is a relatively simple method [ 50 ]. Nevertheless, not all marine species produce volatile bases, and sometimes there is no clear correlation between their content and storage conditions.…”

Section: Resultsmentioning

confidence: 99%

Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods

Sánchez‐García

Hernández

Palacios

et al. 2021

Foods

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In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. However, little is known about the quality and degree of freshness of seaweeds for direct consumption or fresh use. For this reason, different analytical methods were applied to test sea vegetables and other marine products. These methods included physical (aw, pH, color, and texture), chemical (total volatile base nitrogen, TVB-N; and trimethylamine, TMA-N) parameters, microbiological count, and sensory evaluation. In this study, freshness quality and shelf life of the green seaweed Ulva rigida (UR) was evaluated during a 12-day period, stored at 4 and 16 °C. The parameters that proved to be most useful for evaluating its freshness were the TVB, TMA, microbiological, and sensory analyses. The physicochemical and microbiological parameters established a shelf life of UR of 6 days for a storage temperature of 16 °C and up to 10 days for a storage temperature of 4 °C. The changes that UR undergoes during its storage from the sensory point of view are more pronounced than those produced from the physicochemical point of view, which can condition its applications.

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Section: Resultsmentioning

confidence: 99%

Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods

Sánchez‐García

Hernández

Palacios

et al. 2021

Foods

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“…The nutritional composition of gray triggerfish muscle [ 11 , 12 ] is comparable to other lean fishes. Besides nutritional composition, size, contaminating microbiota, season and/or fishing gear used and manipulation during transportation, storage and/or processing contribute to deterioration and freshness/quality loss after catch.…”

Section: Introductionmentioning

confidence: 99%

“…Chilling storage of fish in melting ice, refrigeration, or freezing are widely used [ 14 ]. Pacheco-Aguilar et al [ 12 ] found that finescale triggerfish B. polylepsis has excellent shelf-life on ice (at 0–3 °C), exceeding 20 days.…”

Section: Introductionmentioning

confidence: 99%

Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

Esteves

Guerra

Aníbal

2021

Foods

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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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“…Chilling of fish by ice has distinct advantages, such as minimising dehydration rate, thereby maintaining the yield and the ease of chilling operation 3. Freshness and technological functionality of fish muscle is rapidly lost if temperature abuse is involved 4…”

Section: Introductionmentioning

confidence: 99%

Physico‐chemical and functional properties of proteins from green mussel (Perna viridis) during ice storage

2006

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The effect of ice storage on the properties of proteins from green mussel (Perna viridis) has been investigated. Ice storage of green mussel for a period of 19 days revealed a marginal increase in moisture and decrease in total nitrogen content. There was significant reduction (P < 0.05) in non-protein nitrogen content and calcium activated adenosine triphosphatase enzyme activity. The solubility of the total proteins in high ionic strength buffer decreased marginally. The ice storage of green mussel had a significant effect on associationdissociation/denaturation phenomenon of proteins as revealed by gel filtration profile, reduced viscosity values and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) pattern. The dynamic viscoelastic behaviour of green mussel meat in the temperature range of 30-90 • C revealed higher storage modulus (G ) values at a later part of ice storage. The emulsion capacity of green mussel did not show significant variation (P < 0.05) during ice storage.

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Changes in Postmortem Quality Indices in Finescale Triggerfish Muscle Stored in Ice

Cited by 7 publications

References 35 publications

Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods

Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods

Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

Physico‐chemical and functional properties of proteins from green mussel (Perna viridis) during ice storage

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