Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel

Viji, P.; Panda, Satyen Kumar; Mohan, C.O.; Bindu, J.; Ravishankar, C.N.; Gopal, T.K.S.

doi:10.1007/s13197-016-2425-3

Cited by 20 publications

(12 citation statements)

References 35 publications

(53 reference statements)

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“…The increasing demand for fresh chilled fish with an extended shelf life has intensified the search of technologies that support fresh fish quality. One of the main developments is the modification of the atmosphere packaging (Viji et al, 2016), or the use of edible coatings (Fan et al, 2009;Jian, Wenyi, & Wuyong, 2011) and active bio-based packaging (Heydari, Alemzadeh, & Vossoughi, 2013). Gelatin edible coating can act as a barrier to the permeability of oxygen and, thereby it can reduce the oxidation reactions and food products deterioration.…”

Section: Introductionmentioning

confidence: 99%

Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent

et al. 2019

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The present study aims to characterize black-barred (Hemiramphus far) skin gelatin (BG) gel enriched or not with its hydrolysate (BGH) in terms of their rheological and micro-structural properties, as well as to evaluate their effect on smooth hound fillet quality during chilled storage. The results of the rheological properties showed that peptides addition influenced elastic and loss modulus as observed from temperature sweep. Based on the microstructure, BG gel had a fine network with small voids that were filled by the presence of BGH peptides. On the other hand, when used as coating agents for smooth hound fillets, BG and BG-BGH showed that, in comparison to control group, fish spoilage was significantly delayed in coated samples. In fact, after 8 days of storage, samples coated with BG and BG+BGH showed the lowest weight loss levels, and preserved their initial water activity (a w) values. In addition, fillet coating was able to significantly reduce TVB-N content and oxidation process, as reflected by the low malondialdehyde and carbonyl contents. Furthermore, compared to the control group, all the treatments were found to reduce the degree of microbial deterioration of the fillets, leading to low the free amino acids and nucleotides contents in wrapped fish samples. Therefore, gelatin coating helps to prevent fish fillets from deterioration and oxidation processes.

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Section: Introductionmentioning

confidence: 99%

Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent

et al. 2019

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“…Similarly, Viji et al. (2016) and Castada et al. (2017) reported that RA was effective at removing the disagreeable odors of garlic and mackerel.…”

Section: Resultsmentioning

confidence: 90%

Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components

Huang

Wang

Shi

et al. 2022

Journal of Food Science

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Fishy odor in fish products severely influences both eating quality and commercial acceptability, and natural plant extracts, particularly spices, have recently become popular for the removal of fishy odor. This study aimed to explore the potential of rosemary extract for the deodorization of silver carp (Hypophthalmichthys molitrix), as well as to identify the deodorizing components in rosemary extract. Results showed that all of the spice extracts used in this study (ginger, garlic, angelica dahurica, fennel, rosemary, nutmeg, white cardamom, cinnamon, star anise, and bay leaf) significantly reduced the fishy odor value of silver carp, among which rosemary extract was most effective, decreasing the fishy odor value by about 58%. Gas chromatography‐mass spectrometry analysis and sensory evaluation showed that the fishy odor value and concentrations of the fishy odor‐active compounds were significantly reduced by the application of rosemary extract. However, the lower the total phenolic content of rosemary extract, the poorer the deodorizing effects against silver carp, suggesting that the deodorizing effect was primarily driven by polyphenols. Fourteen phenolic compounds were measured in rosemary extract, and three individual phenolic compounds (rosmarinic acid [RA], carnosic acid [CA], and carnosol [CS]) were chosen for deodorizing experiment. Sensory detection results and changes of contents of volatile showed that these three phenolic compounds are effective at removing the fishy odor. These results suggest that polyphenols are the main deodorizing components, and RA, CA, and CS are the main deodorizing active compounds in rosemary extract. Practical Application The results of this study may provide a new way to determine the deodorizing components of spice extracts. Moreover, it can provide guidance for further research in investigating the deodorizing mechanism of sipce extracts.

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“…Different results have been reported in various studies for fresh mackerel in terms of lipid oxidation parameters [ 29 ]. This could be attributed to the impacts of the catching period and feeding habit, causing variation in total lipid content [ 30 ] and impacts of processing conditions.…”

Section: Resultsmentioning

confidence: 99%

The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

Balikçi

Özoğul

Rathod

et al. 2022

Foods

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The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural extracts imparted stability to lipids (TBA, FFA, and PV), and the ability was further improved by vacuum packaging. Biochemical changes (TVB-N, pH) and microbiological quality (total viable count) were also retained. Control samples packed under vacuum were found to cross over acceptable limits on day 28. Based on sensory quality evaluation, samples treated with rosemary and thyme extracts showed superior sensory quality over control, whilebasil-treated samples were not found acceptable at day 28. Consequently, the inclusion of thyme and rosemary extracts exhibits preservative quality when combined with vacuum packaging, retaining biochemical, microbial, and sensory quality.

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Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel

Cited by 20 publications

References 35 publications

Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent

Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent

Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components

The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

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