Determination of the Shelf-Life of Trout (Oncorhynchus mykiss) Raw Meatball That Packed under Modified Atmosphere

Baygar, Taçnur; Erkan, Nuray; Mol, Sühendan; Ozden, Özkan; Üçok, Didem; Yıldırım, Yasemin Bircan

doi:10.3923/pjn.2008.412.417

Cited by 15 publications

(13 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Post‐mortem pH can vary from 5.4 to 7.2, depending on fish species (Grigorakis et al ., ). The pH values between 6.8 and 7 were proposed as acceptance limit of fish (Varlik et al ., ; Baygar et al ., ) and values above seven were considered to be spoiled (Taheri & Motallebi, ). In the present study, pH value in trout fillets ranged from 6.26 to 6.74 during refrigerated storage.…”

Section: Resultsmentioning

confidence: 99%

The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

Özoğul

Kus

Küley

2013

Int J of Food Sci Tech

View full text Add to dashboard Cite

Many plants, including strawflower and mistletoe, contain antioxidants and antimicrobials, which can increase the shelf life of seafood. The main aim of this study was to investigate the effect of mistletoe and strawflower extracts at doses of 0.5% (w/v) on the sensory, chemical and microbiological properties of rainbow trout fillets during 27 days of storage at 2 AE 1°C. The phenolic compounds in these plants have been studied, but their effects on food quality and storage properties have not been reported. We found that extract of mistletoe did not extend the shelf life of the fillets; however, the strawflower extract show high antimicrobial activity in fish fillets. The shelf life of rainbow trout was 20 days for the control and fish treated with mistletoe extract and 23 days for fish treated with strawflower extract. The antioxidant effect of extracts on fish fillets was weak, whereas strawflower extract had high antimicrobial effect. Peroxide value (PV) and thiobarbituric acid (TBA) values fluctuated during storage periods around main values below 14 meq O 2 kg À1 and 0.6 MA kg À1 , respectively. Putrescine, cadaverine, spermine, spermidine, serotonin, tyramine and dopamine were main amine, whereas histamine accumulated at low levels (<2 mg per 100 g). Strawflower suppressed biogenic amine accumulation in fish fillets. At the limit of acceptability, total viable count (TVC), Enterobacteriaceae and lactic acid bacteria count remained below 7.6, 6.83 and 8.01 log CFU g À1 , respectively. The results of this study show that ethanol extracts of strawflower improve the shelf life of rainbow trout.Strawflower and mistletoe extract F. Özogul et al. 2229 Results and discussion Proximate compositionRainbow trout had 19.94 AE 0.62% protein, 6.45 AE 0.21% lipid, 1.21 AE 0.05% ash and 72.26 AE 0.23%

show abstract

Section: Resultsmentioning

confidence: 99%

The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

Özoğul

Kus

Küley

2013

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Freezing and frozen storage of fish cutlet, fish finger and fish burger are commonly used because of the consistency, reliable quality, ease of transportation and the fact that they are very close to fresh equivalents (Tokur et al, 2004 andSharma et al, 2000). The main parameters which affect the shelf life of the stored products are the production form, features of packing material, storage temperature, packing process and machines that are used (Baygar et al, 2008). In these circumstances, the present study on quality evaluation of fish cutlet prepared from rohu fish stored in refrigerated condition receives significance.…”

Section: Issn: 2319-7706 Volume 6 Number 12 (2017) Pp 3262-3271mentioning

confidence: 99%

Studies on the Quality of Fish Cutlet Prepared from Rohu (Labeo rohita) during Refrigerated Storage

Praneetha¹,

Dhanapal²,

Reddy³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

“…Nilai pH dapat berubah karena adanya aktivitas mikroorganisme yang mendegradasi karbohidrat menjadi senyawa yang lebih sederhana. Hasil penelitian tersebut sesuai dengan Baygar et al (2008), yang menyatakan bahwa bakso ikan selalu mengalami penurunan selama penyimpanan berlangsung. Penurunan nilai pH yang terjadi berkisar antara 6,15-5,97 pada penyimpanan hari ke-0 hingga 11.…”

Section: Nilai Phunclassified

Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball

2017

View full text Add to dashboard Cite

Cara sitasi: Senoaji FB, Agustuni TW, Purnamayati L. 2017. Aplikasi minyak atsiri rimpang lengkuas pada edible coating karagenan sebagai antibakteri pada bakso ikan nila. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(2): 380-391. AbstrakBakso ikan merupakan lumatan daging ikan yang mudah mengalami kemunduran mutu. Salah satu alternatif yang dapat digunakan untuk menghambat kemunduran mutu pada bakso ikan adalah dengan menggunakan edible coating yang berasal dari karagenan dengan penambahan minyak atsiri dari rimpang lengkuas sebagai senyawa antibakteri. Penelitian ini bertujuan untuk mengetahui apakah pemberian edible coating dapat meningkatkan umur simpan pada bakso ikan nila pada penyimpanan suhu dingin. Penelitian ini bersifat eksperimen di laboratorium dengan model rancangan acak lengkap faktorial (2x6) yaitu konsentrasi minyak atsiri (0% dan 1%) dan lama penyimpanan (0, 3, 6, 9, 12, 15) dengan 3 kali pengulangan. Umur simpan bakso ikan dilihat melalui uji organoleptik, TPC, TVBN, pH, Aw, kadar air dan uji kekuatan gel. Data parametrik dianalisis dengan ANOVA, sedangkan data non parametrik menggunakan uji Kruskal Wallis. Hasil pada bakso ikan dengan perlakuan 1% dapat diterima hingga penyimpanan 15 hari dibandingkan dengan perlakuan kontrol yang sampai 9 hari. Hasil nilai organoleptik yaitu 6,63≤π≤6,95, nilai TPC yaitu 1,07x10 5 cfu/g, nilai TVBN 30,33±1,68 mgN%, nilai kadar air 61,38%±0,47, nilai Aw 0,89±0,006, pH sebesar 6,24±0,01, dan uji kekuatan gel 721,19±1,61 g.cm. Perlakuan minyak atsiri sebanyak 1% memberikan pengaruh yang nyata (p<0,05) terhadap karakteristik bakso ikan tanpa diberikan perlakuan selama penyimpanan dingin.Kata kunci: Bakso ikan, edible coating, karagenan, minyak atsiri rimpang lengkuas Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia FishballAbstract Fish ball is a perishable food product. One of an alternative method which could be applied to delay the deterioration process was using carrageenan edible coating with the addition of galangal rhizome's essential oil as an antibacterial agent. The aim of this study was to find out whether the addition of carrageenan edible coating with galangal rhizome's essential oil could increase the shelf life of the tilapia fish ball during cold storage or not. This study was used experimental laboratories with the completely randomized design used factorial (2x6) two factors include essential oils concentrations (0%, dan 1%) and storage time (0, 3, 6, 9, 12, 15) with three repetitions. The shelf life of the fish ball observed by sensory, TPC, TVBN, pH, Aw, moisture content, and gel strength test. The parametric data were analyzed by the ANOVA, while the non-parametric was using the Kruskal Wallis test. As the result, the fish ball with the 1% treatment was still acceptable until 15 days of storage compared with the control which only lasts for 9 days. The other results were the sensory test was 6.63≤π≤6.95, TPC value was 1.07x10 5 cfu/g, TVBN value was 30.33±1.68 mgN%, the moisture c...

show abstract

Determination of the Shelf-Life of Trout (Oncorhynchus mykiss) Raw Meatball That Packed under Modified Atmosphere

Cited by 15 publications

References 6 publications

The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

Studies on the Quality of Fish Cutlet Prepared from Rohu (Labeo rohita) during Refrigerated Storage

Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball

Contact Info

Product

Resources

About