Changes in the Physicochemical and Volatile Flavor Characteristics of Scomberomorus niphonius during Chilled and Frozen Storage

Zhang, Bin; Deng, Shanggui; Lin, Haixin

doi:10.3136/fstr.18.747

Cited by 12 publications

(4 citation statements)

References 19 publications

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“…A prediction model of shelf life by fractal dimension has been developed to observe the porous microstructure that results from the ice crystal formation in frozen hairtail meat and tilapia [ 34 , 35 ]. The Gompertz and polynomial models have been used for the evaluation of the correlations between TVBN and trimethylamine (TMA) formation in mackerel during frozen storage [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

Quality and Shelf-Life Modeling of Frozen Fish at Constant and Variable Temperature Conditions

Tsironi

Stoforos

Taoukis

2020

Foods

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The objective of this study was the investigation of the effect of variable conditions on quality parameters and the shelf life of fish during frozen storage. Three different fish products were tested, i.e., gilthead sea bream (Sparus aurata) fillets, sea bass (Dicentrarchus labrax) fillets, and yellowfin tuna (Thunnus albacares) slices stored in the range of −5 to −15 °C. The kinetic modeling of different shelf-life indices was conducted. Sensory scoring of frozen fish showed high correlation with color (L-value) and total volatile basic nitrogen (TVBN). The temperature dependence of the rates of quality degradation was expressed via the activation energy values, calculated via the Arrhenius equation, and ranged, for the tested quality indices, between 49 and 84 kJ/mol. The estimated kinetic parameters were validated at dynamic conditions and their applicability in real conditions was established, allowing for their practical application as tools for cold chain management.

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Section: Resultsmentioning

confidence: 99%

Quality and Shelf-Life Modeling of Frozen Fish at Constant and Variable Temperature Conditions

Tsironi

Stoforos

Taoukis

2020

Foods

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“… Güney and Atasoy (2015) , used a low-cost e-nose developed at Karadeniz University, composed of 8 metal oxide gas sensors, to classify three fish species (Horse mackerel ( Trachurus murphyi ), Anchovy ( Engraulidae ) and Whiting ( Merlangius merlangus ). In addition, Zhang et al (2012a) , analyzed VOCs during the storage and freezing process of sawfish ( Scomberomorus niphonius ), finding a linear relationship between a volatile nitrogen base with triethylamine. A separate investigation reports the use of the commercial e-nose Alpha MOS FOX 3000, composed of 18 MOS-type sensors, to establish the sensory profile of the active aromatic compounds of cumin ( Cuminum cyminum L.) ( Ravi et al , 2013 ).…”

Section: Electronic Nose (E-nose)mentioning

confidence: 99%

Technological tools for the measurement of sensory characteristics in food: A review

Martinez-Velasco,

Filomena-Ambrosio,

Garzón-Castro

2024

F1000Res

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The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments which is evidenced in various studies that have been reported in the scientific literature. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, colorimeter, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector. However, the tools discussed have some limitations such as acquisition cost, calibration and maintenance cost, and in some cases, they are designed to work with a specific food matrix.

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“…e sh constitutes desirable components of a healthy diet, including polyunsaturated fatty acids, essential amino acids, vitamins, and minerals and is deeply loved by consumers and producers in China. However, because of its high nutritive content, fresh mackerel llets are highly perishable even under refrigerated storage [1]. e various techniques, including addition of chemical preservatives [2,3], modi ed atmosphere packaging [4], high hydrostatic pressure [5], vacuum packing [6], and dielectric barrier discharge [7], have been introduced to preserve sh llets.…”

Section: Introductionmentioning

confidence: 99%

Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets

Liu

et al. 2019

Journal of Food Quality

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To evaluate the potential of bifidocin A for preservation of fresh Spanish mackerel fillets, the bioactive packaging films incorporated with bifidocin A (1 × minimal inhibition concentration (MIC), 2 × MIC and 4 × MIC) were developed, and their effects on the microbiological and physicochemical properties and sensory profile of mackerel fillets at refrigerated storage were investigated. Results showed that the incorporation of bifidocin A in cellulosic matrix films did not affect the thickness and elongation of the films, but reduced slightly the tension strength. The films incorporated with 2 × MIC and 4 × MIC bifidocin A presented a broad spectrum of activity against most tested bacteria, including some fish-borne specific spoilage bacteria such as Pseudomonas fluorescens, Shewanella putrefaciens, Brochothrix thermosphacta, and Micrococcus luteus, and maintained their 100% activity for 28 days during storage at 4°C. The bioactive packaging films incorporated with bifidocin A could generally suppress the growth of microflora, especially Pseudomonas and Enterobacteriaceae, as well as substantially inhibit the accumulation of total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and hypoxanthine, during chilled mackerel fillets storage. Overall, from a microbiological and physicochemical point of view, a much more effective treatment was achieved with 4 × MIC bifidocin A, extending the shelf life to 12 days and maintaining the relatively low TVB-N value (≤13.2 mg/100 g), TBARS value (≤0.45 mg MDA/kg), and K-value (≤32.8%), as well as a relatively high sensory score (≥7.1) during the whole storage. Hence, the bioactive packaging films incorporated with bifidocin A could be a promising hurdle technology and alternative to conventional processes used for improving the safety and quality of chilled mackerel fillets.

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Changes in the Physicochemical and Volatile Flavor Characteristics of Scomberomorus niphonius during Chilled and Frozen Storage

Cited by 12 publications

References 19 publications

Quality and Shelf-Life Modeling of Frozen Fish at Constant and Variable Temperature Conditions

Quality and Shelf-Life Modeling of Frozen Fish at Constant and Variable Temperature Conditions

Technological tools for the measurement of sensory characteristics in food: A review

Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets

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