Chemical changes in omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets during abusive-temperature storage

Chen, Yi‐Chen; Nguyen, Jason; Semmens, Kenneth J.; Beamer, Sarah K.; Jaczynski, Jacek

doi:10.1016/j.foodcont.2007.06.011

Cited by 28 publications

(15 citation statements)

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“…The proximate composition of the rainbow trout fillet reported in different studies (Chen, Nguyen, Semmens, Beamer, & Jaczynski, 2008; Gonzá lez-Fandos, Villarino-Rodrí guez, García-Linares, Garcí a-Arias, & Garcí a-Ferná ndez, 2005) showed some differences especially for the lipid content. Such variations in the chemical composition of fish is strongly related to the nutrition, catching season (spawning cycles), sexual variation, fish size, living area, as well as the other environmental conditions (Gonzá lez-Fandos, Villarino-Rodrí guez, Garcí a-Linares, Garcí a-Arias, & García-Ferná ndez, 2005).…”

Section: Proximate Compositionmentioning

confidence: 92%

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

et al. 2010

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Section: Proximate Compositionmentioning

confidence: 92%

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

et al. 2010

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“…PUFA(s) reduction was due to oxidative and hydrolytic reactions that occurred during storage (YiChen et al, 2008;Rubio et al, 2008;Valencia et al, 2006). Long hydrocarbon chains and high unsaturation of PUFA made them more susceptible to oxidation and hydrolytic reactions than the SFA (Yi-Chen et al, 2008).…”

Section: Analysis Of Conjugated Dienes and Tbars Valuesmentioning

confidence: 99%

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

Wójciak

Karwowska

Dolatowski

2015

Sci. agric. (Piracicaba, Braz.)

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Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919) and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values), conjugated dienes (CD), TBARS immediately after 21 days of ripening (0) and after 90 and 180 days of refrigerated storage (4 ºC). Determination of fatty acid composition, in meat product was performed after ripening and after 180 days of storage.At the end of the storage period, the salted sausages were characterized by the same content of polyunsaturated fatty acids (PUFA) compared to cured samples. The addition of acid whey and a mixture of probiotic strains to nitrite-free sausage formulation was barely able to protect lipids against oxidation in comparison to nitrite during vacuum storage. Surprisingly, the use of acid whey has an influence on the desired red-pinkish color of organic fermented sausage after ripening and after 180 days of storage period.

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“…Despite this fact, also lean fish from Gadidae family are sensitive to lipid oxidation. Lipid oxidation typically results in formation of aldehydes, alkyl radicals and semialdehydes (Chen et al 2008). The chemical tests for detecting oxidation and quantifying the extent of oxidation are based upon these changes.…”

Section: Fish Fillets Glazing Frozen Storage Lipid Oxidation Tempmentioning

confidence: 99%

The effect of glaze on the quality of frozen stored Alaska pollack (Theragra chalcogramma) fillets under stable and unstable conditions

Žoldoš¹,

Popelka

Marcinčák

et al. 2011

Acta Vet. Brno

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Frozen fillets (n = 288) of Alaska pollack (Theragra chalcogramma) were used to evaluate the effect of glaze on lipid oxidation and microbiological indicators during 6 months of freezing storage under stable (−18 °C) and unstable temperature (varying from −5 to −18 °C) conditions. The amount of glaze, moisture, fat and protein content were measured. Despite the low fat content in Alaska pollack, a positive effect of glazing and stable freezing conditions of storage on the range of oxidative changes of lipids expressed as thiobarbituric acid reactive substances was found. Total counts of viable cells slightly rose before the end of the storage period in both groups with commercially glazed fish. The average counts of psychrotrophs in each group () were at the same level, ranging from 9.1 ×103 CFU·g -1 to 1.1 × 10 4 CFU·g -1. According to the microbiological results fillets stored under unstable conditions were considered to be acceptable, but sensory evaluation showed that at the end of frozen storage they could not be consumed because of rancidity. Based on our results, glaze application ranged from 10 to 15% guarantee of final quality, however, prevention of temperature fluctuation during storage is important to keep the quality of the frozen fillets. This is the first similar study in Alaska pollack. Fish fillets, glazing, frozen storage, lipid oxidation, temperature fluctuationOne of the main requirements in food industry is to improve the conservation technologies of perishable foods to reach a final product with optimal quality (Chevalier et al. 2000). Freezing followed by cold storage is an efficient method of preservation; however, final quality depends on the initial conditions of foodstuff as well as other factors during freezing, cold storage, and distribution (Johnston et al. 1994). The application of a layer of ice to the surface of frozen products by spraying, brushing on water or by dipping, is widely used to protect the product from the effects of dehydration and oxidation during cold storage. The ice layer sublimes instead of the fish below and it also excludes air from the surface of the fish and thereby reduces the rate of oxidation (Bogh-Sorensen 2002). Good glazing practice can be beneficial, particularly when other aspects of storage and transport are far from ideal, but poor glazing involving partial thawing of the fish and slow refreezing in cold storage may do more harm than good (Johnston et al. 1994).Although freezing is an effective method of preserving foods, some deterioration in frozen food quality occurs during storage. The extent of quality loss depends on many factors, including the rate of freezing and thawing, storage temperature, temperature fluctuation, transportation, retail display and consumption (Bogh-Sorensen 2002). In fatty species such as herring (Clupeidae), anchovy (Engraulidae), mackerel (Scombridae) and salmon (Salmonidae) the most serious cause of deterioration is oxidation. Despite this fact, also lean fish from Gadidae family are sensitive to lipid oxida...

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Chemical changes in omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets during abusive-temperature storage

Cited by 28 publications

References 50 publications

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

The effect of glaze on the quality of frozen stored Alaska pollack (Theragra chalcogramma) fillets under stable and unstable conditions

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