Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid composition

Atayeter, Servet; Ercoşkun, Hüdayi

doi:10.1007/s13197-010-0139-5

Cited by 19 publications

(17 citation statements)

References 14 publications

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“…The shift in endothermic peak temperature was possibly related to the pH of the samples during storage (Jensen and Jørgensen ). Atayeter and Ercoşkun, () reported that pH levels of squid mantles and tentacles increased during frozen storage, with pH increases in higher frozen temperatures were greater than in lower frozen temperatures. These phenomenon changes on the endothermic peak temperatures and total enthalpy of denaturation of frozen storage minced chicken and minced pork were in agreement with that reported in the literatures (Jensen and Jørgensen ; Xia et al .…”

Section: Resultsmentioning

confidence: 99%

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Ribose‐Induced Maillard Reaction as a Quality Index in Frozen Minced Chicken and Pork Meats

Tan

Alkarkhi

Easa

2013

Journal of Food Quality

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Minced meats underwent denaturation, oxidation and aggregation during frozen storage, causing decrease in denaturation enthalpy, sulfhydryl contents and protein solubility, as well as increase in protein carbonyl and disulfide contents. These changes were more evident in samples stored at −4C than those stored at −20C, as reactions occurred at faster rates at higher temperature. The addition of ribose on thawed minced meats followed by heating at 95C initiated Maillard reaction browning. Browning index ( A 420 * ) was significantly higher (P < 0.05) in fresh minced meats than in frozen ones, decreased with storage time and were lower in minced meat stored at −4C than those stored at −20C. The biochemical changes in meat proteins during frozen storage reduced the availability of basic amino acids to take part in the Maillard reaction. Hence, A 420 * could be used as freshness index in minced chicken and minced pork. PRACTICAL APPLICATIONSLong-term frozen storage of meat causes degradative changes which leads to the loss of functionality, flavor, texture and organoleptic properties of the meat. Due to these losses, fresh meat is often perceived to be of a better quality and often valued at a higher market price compared to those of frozen meat. This study proposed an alternative, simpler, quicker and cheaper method to identify between fresh versus frozen/thawed meat. The proposed method was based on the Maillard reaction between proteins of meat and ribose, yielding brown pigments (melanoidins) that can be measured as absorbance and converted into a freshness index. It was demonstrated that the biochemical degradation during frozen storage reduces the availability of meat proteins to react with ribose, yielding lower freshness index as compared to those of fresh meat. Thus, freshness index could be used as a quality control method to ascertain meat freshness and to evaluate supplier's reliability. bs_bs_banner Journal of Food Quality

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Section: Resultsmentioning

confidence: 99%

“…Similar changes in the carbonyl and sulfhydryl contents of proteins were observed in minced pork. The more damaging effect on protein at −4C compared to −20C was mainly due to the lipid oxidation that occurred more readily at higher storage temperatures (Atayeter and Ercoşkun, ; Hansen et al . ).…”

Section: Resultsmentioning

confidence: 99%

Ribose‐Induced Maillard Reaction as a Quality Index in Frozen Minced Chicken and Pork Meats

Tan

Alkarkhi

Easa

2013

Journal of Food Quality

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“…Biochemical parameters like protein quantity (Lowry et al 1951), total nitrogen (modified Kjeldahl method), total free amino acid (Misra et al 1975), Methionine content (Thimmaiah 1999), Oil extraction (Soxlet method) Acid value (Thimmaiah 1999), Free fatty acids percent (Sarvet and Ercoscun 2011), Saponification value (Horowitz 1975) Iodine value (Horowitz 1975) were estimated. In addition to this fatty acid composition, Antioxidant enzyme activities like Superoxide Dismutase (SOD) (Dhindsa et al 1981), Catalase (Dhindsa et al 1981), Ascorbate peroxidase (Nakano and Asada 1981), Free radical scavenging activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) (Mellors and Tappel 1966), Lipoxygenase (LOX) assay (Axelrod et al 1981) were measured in aged seed and compared with the control and 0 day samples for ascertaining the deterioration in the storage quality of soybean seeds.…”

Section: Biochemical Parametermentioning

confidence: 99%

Gamma radiation and magnetic field mediated delay in effect of accelerated ageing of soybean

et al. 2014

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Soybean seeds were exposed to gamma radiation (0.5, 1, 3 and 5 kGy), static magnetic field (50, 100 and 200 mT) and a combination of gamma radiation and magnetic energy (0.5 kGy+200 mT and 5 kGy+50 mT) and stored at room temperature for six months. These seeds were later subjected to accelerated ageing treatment at 42°C temperature and 95-100 % relative humidity and were compared for various physical and biochemical characteristics between the untreated and the energized treatments. Energy treatment protected the quality of stored seeds in terms of its protein and oil content . Accelerated aging conditions, however, affected the oil and protein quantity and quality of seed negatively. Antioxidant enzymes exhibited a decline in their activity during aging while the LOX activity, which reflects the rate of lipid peroxidation, in general, increased during the aging. Gamma irradiated (3 and 5 kGy) and magnetic field treated seeds (100 and 200 mT) maintained a higher catalase and ascorbate peroxidase activity which may help in efficient scavenging of deleterious free radical produced during the aging. Aging caused peroxidative changes to lipids, which could be contributed to the loss of oil quality. Among the electromagnetic energy treatments, a dose of 1-5 kGy of gamma and 100 mT, 200 mT magnetic field effectively slowed the rate of biochemical degradation and loss of cellular integrity in seeds stored under conditions of accelerated aging and thus, protected the deterioration of seed quality. Energy combination treatments did not yield any additional protection advantage.

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“…[2,3] However, the quality characteristics and shelf life of the product are significantly different during frozen storage at different temperatures. [4,5] In addition, temperature fluctuation during frozen storage can also deteriorate the quality of the food and reduce the shelf life, which then becomes unlabeled. [6] The indicators to use in characterizing the quality of frozen aquatic products are the water-holding capacity, weight loss, color, texture properties, sulfhydryl content, and pH.…”

Section: Introductionmentioning

confidence: 99%

Storage time prediction of glazed frozen squids during frozen storage at different temperatures based on neural network

Tan

Wang

et al. 2020

International Journal of Food Properties

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In this study, quality changes in water-holding capacity, weight loss, color, texture properties, and total sulfhydrylcontent of glazed frozen squids during frozen storage at −5, −10, −20, −30 and −40°C, were determined. In addition, backpropagation neural network (BP-NN) and long short-term memory neural network (LSTM-NN) model were established to predict storage time of glazed frozen squids, and then these two models were performed with a comparative study. The results showed that the influence on the quality of the squids during frozen storage at different temperatures had significant difference (P < .05), and at the lower storage temperatures, the declined rate of squids' quality was slower, especially. However, changes in the total SH content of squid stored at −30 and −40°C, were not significant differences in the first 60 days. The squid frozen at −5°C for 80d, reached the end of the shelf life. Both BP-NN and LSTM-NN model ware reliable models for predicting the storage time of glazed frozen squid. Experimental results of the LSTM-NN model provided an improvement in the accuracy of prediction compared with those obtained by using the BP-NN model, in which the mean absolute percentage error (MAPE) was 5.01% that was lower than the results by BP-NN model (7.67%). However, the LSTM-NN model had some shortcomings in terms of training time compared with the BP-NN model. The use of LSTM-NN provides a technique to predict accurately the storage time of glazed frozen squid.

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Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid composition

Cited by 19 publications

References 14 publications

Ribose‐Induced Maillard Reaction as a Quality Index in Frozen Minced Chicken and Pork Meats

Ribose‐Induced Maillard Reaction as a Quality Index in Frozen Minced Chicken and Pork Meats

Gamma radiation and magnetic field mediated delay in effect of accelerated ageing of soybean

Storage time prediction of glazed frozen squids during frozen storage at different temperatures based on neural network

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