Effect of Chilling and Freezing on Fish Muscle

Gandotra, Roopma

doi:10.9790/3008-0250509

Cited by 39 publications

(32 citation statements)

References 11 publications

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“…So the potassium sorbate treated and irradiated sample was acceptable during whole investigation period except control sample which remained acceptable upto 7 days of storage period (Table 2). Similar trend of TCC was reported by Hossain et al (1991), Gandotra et al (2012b), Uzeh et al (2006) and Bhat et al (2010). The present studies demonstratethat irradiation (2kGy) has good effects on the preservation of Hilsa shad (Tenualosa ilisha) at 0 o C temperature.…”

Section: Resultssupporting

confidence: 77%

“…During the storage period decomposition products such as volatile bases could lead to a pH rise (Debbarma & Majumdar, 2013). Licciradello et al (1986), Reddy & Rao (1996); Papadima & Bloukas (1999); Singh & Verma (2000) and Nayak & Tanwar (2004) and Gandotra et al (2012b) also reported similar increasing trend of pH during refrigerated storage of different fish and meatproducts.…”

Section: Resultsmentioning

confidence: 58%

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Effect of potassium sorbate and gamma irradiation on the shelf-life of Hilsa shad, Tenualosa ilisha (Hamilton, 1822) at low temperature

Sheuty

Kamrujjaman

Islam

et al. 2018

Jahangirnagar Univ. J. Biol. Sci.

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Shelf-life of potassium sorbate (2%) and gamma irradiation (2kGy) treated Hilsa shad (Tenualosa ilisha) were determined after storing at 0 o C and 4 o C for a period of upto 35 days. Organoleptic evaluation showed that control, potassium sorbate treated and irradiated samples remained acceptable upto 21, 28 and 35 days of storage periods respectively at 0 0 C. Whereas, the same samples remained acceptable upto 7, 14 and 21 days of storage respectively at 4 0 C. Tyrosine and pH of fish flesh increased with the increasing of storage periods in all samples but, this increasing trend was somewhat lower in irradiated sample compare to other samples. Microbial assessment showed the best results in case of irradiated sample and remained within the acceptable limit.

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Section: Resultssupporting

confidence: 77%

Section: Resultsmentioning

confidence: 58%

Effect of potassium sorbate and gamma irradiation on the shelf-life of Hilsa shad, Tenualosa ilisha (Hamilton, 1822) at low temperature

Sheuty

Kamrujjaman

Islam

et al. 2018

Jahangirnagar Univ. J. Biol. Sci.

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“…Protein, moisture, fat, and ash contents did not show any significant change during storage (p [ 0.05). Similar observation were reported earlier (Gandotra et al 2012). Similarly, pH of fillet on day 0 was 6.8 and did not change much (p [ 0.05) irrespective of storage temperatures and time (data not shown).…”

Section: Quality Assessmentsupporting

confidence: 79%

Sustainable use of silver warehou (Seriollela punctata): effects of storage, processing conditions and simulated gastrointestinal digestion on selected in-vitro bioactivities

Manikkam

Mathai

Street³

et al. 2016

J Food Sci Technol

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Australian underutilised fish species may serve as a potential source of valuable proteins and potent bioactive peptides. This novel research is the first to investigate the effects of storage-processing conditions and an in-vitro simulated gastrointestinal digestion (pepsinpancreatin) on bioactive peptides' release during storage of fish fillet, derived from Australian silver warehou (Seriolella punctata). In-vitro bioactivities including angiotensin-converting enzyme and trypsin inhibitory and antioxidant activities were analysed. The antioxidant power was evaluated by DPPH free radical scavenging activity, Cu 2? chelating and Fe 3? reducing abilities. Fillets were stored at chilled (4 and 6°C) and freezing (-18°C) temperatures for 7 and 28 days, respectively. Results indicated that during postmortem storage, endogenous enzymes released from fillets an array of polypeptides during storage. The demonstrated physiological activities were further increased during simulated digestion. Bioactivities were greater at 4°C, increasing over 7 days as compared to at 6 and -18°C. An increase by 2°C for chilled temperature was enough to cause significant changes in activities. The crude extracts obtained by pancreatin treatment demonstrated the highest metal chelating activities at 4°C (86.3 ± 0.1 % on day 7). Physiological potency, especially metal chelating activity, of fillets obtained from silver warehou may be manipulated by storage conditions that would consequently be further enhanced during simulated digestion.

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“…Penurunan pH ikan sampai dibawah pH 6,0 dan lama penyimpanan mengakibatkan penurunan kelarutan protein yang cukup besar. Gandotra et al (2012) menyatakan bahwa ikan yang disimpan pada suhu 4°C selama penyimpanan 21 hari, mengalami penurunan protein sebesar 54,30%.…”

Section: Protein Larut Air Pada Suhu Chillingunclassified

Changesin Myoglobin of Big Eye Tuna During Chilling Storage

2015

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AbstrakTuna mata besar (Thunnus obesus) merupakan salah satu spesies ikan yang mempunyai potensi dalam meningkatkan sumber protein hewani, memiliki nilai ekonomis serta merupakan komoditas ekspor. Kesalahan penanganan dan penyalahgunaansuhutinggi dalam menangani tuna di daerah tropis dan sub tropis secara signifikan menurunkan nilai mioglobindan mempengaruhi kelarutan protein. Mioglobin adalah protein globular yang mempunyai berat molekul berukuran kecil yang merupakan faktor penting dalam penentuan kualitas daging dan mempengaruhi faktor pembelian oleh konsumen.Tujuan penelitian ini adalah menentukan perubahan kandungan mioglobin dan protein larut air beberapa bagian tuna mata besar (Thunnus obesus) selama sembilan hari pada suhu chilling. Bagian daging tuna mata besar yaitu perut, punggung dan ekor diambil dan dianalisis kandungan mioglobinnya baik daging terang maupun daging gelap. Kandungan mioglobin daging terang hari ke-0 daging bagian perut 121,68 mg/100g, bagian punggung 148,20 mg/100g, dan bagian ekor 105,16 mg/100g, setelah penyimpanan hari ke-9 mengalami penurunan menjadi 41,35 mg/100g untuk daging bagian perut, 52,01 mg/100g daging bagian punggung dan 31,34 mg/100g daging bagian ekor. Sedangkan pada daging gelap penyimpanan hari ke-0 bagian perut sebesar 418,64mg/100g, bagian punggung 446,21 mg/100g, bagian ekor 145,65 mg/100g, setelah hari ke-9 mengalami penurunan menjadi 121,01mg/100g untuk daging bagian perut, 58,34 mg/100g daging bagian punggung, dan 87,98 mg/100g daging bagian ekor. Protein larut air diperoleh pita-pita protein dengan berat molekul 15,4 kDa dan 14 kDa yang diduga sebagai protein mioglobin. Adanya perbedaan berat molekul diakibatkan telah terjadi perubahan atau degradasi protein selama proses penyimpanan.Kata kunci: Tuna mata besar, daging, penyimpanan, mioglobin Abstract Big eye tuna (Thunnus obesus) is one of the species of tuna which is have some value added such as have potential to improve animal protein sources, have high economic values as well as an export commodity. Mishandling and misapplication of high temparatures on the tuna handling at the tropics and sub tropics climate was significantly decreasing the value of myoglobin and affecting the solubility of protein. Myoglobin is a globular protein that have small molecular weight size and it was an important factor for determining the quality of meat and influencing factors of purchasing power by the consumer. The purpose of this experiments is to determining the changes of myoglobin content and the water soluble proteins content at some parts of big eye tuna in 9 days chilling temperatures. The portion which is analized was the ventral area, dorsal area and tail area. Myoglobin content in all portion above, both light and dark meat was analized. The results shows the decreased value of myoglobin content from first handling (day zero) until day ninth (days 9th) experiment. Each myoglobin contentfrom white meat at at ventral, dorsal and tail meat was decreased from 121.68 mg/100 into 41.35 mg/100, 148.2 mg/100g into 52.0...

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Effect of Chilling and Freezing on Fish Muscle

Cited by 39 publications

References 11 publications

Effect of potassium sorbate and gamma irradiation on the shelf-life of Hilsa shad, Tenualosa ilisha (Hamilton, 1822) at low temperature

Effect of potassium sorbate and gamma irradiation on the shelf-life of Hilsa shad, Tenualosa ilisha (Hamilton, 1822) at low temperature

Sustainable use of silver warehou (Seriollela punctata): effects of storage, processing conditions and simulated gastrointestinal digestion on selected in-vitro bioactivities

Changesin Myoglobin of Big Eye Tuna During Chilling Storage

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