Effect of Freezing on the Shelf Life of Salmon

Dawson, Paul; Al‐Jeddawi, Wesam; Remington, Nanne

doi:10.1155/2018/1686121

Cited by 52 publications

(66 citation statements)

References 89 publications

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Section: Discussionmentioning

confidence: 99%

“…On the other hand, in salmonids, meat color is an important quality parameter (Dawson et al 2018). Nowadays, the color may be determinate through color parameters that has been standardized as: luminosity (L*), a* (red), b* (yellow), hue (Hue) and saturation (Chroma) (Dawson et al 2018). In salmonids, research regarding color has been oriented mainly to define the optimal levels of carotenoids intake such as astaxanthin which is related to the parameter a* at muscular level (Schubring 2009).…”

Section: Discussionmentioning

confidence: 99%

“…After harvesting, oxidative rancidity (OR) is produced by enzymatic and non-enzymatic reactions which originates lipid-oxidation compounds altering physical-chemical properties of meat (Gomez and Montero 2007). The loss of quality and freshness in salmonids is sensory-associated to the release of unwanted odors and flavors, as well as the gradual decrease in intensity of color and brightness, texture, alteration of lipid distribution and gapping (Dawson et al 2018).…”

Section: Introductionmentioning

confidence: 99%

“…The typical coloration in salmonids meat depends on carotenoid pigments content in the muscle. These pigments are labile to light, heat, and oxygen and may decrease during processing and storing (Dawson et al 2018).…”

Section: Introductionmentioning

confidence: 99%

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Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary

Fellenberg

Carlos

Peña

et al. 2020

AFSci

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The study aimed at determining the antioxidant effect of natural extracts on the oxidative quality and color variation of rainbow trout fillets during storage at 4 °C. The fillets were marinated and samples from the belly flap area and Norwegian quality cuts were used for lipid oxidation determination while the dorsal region was used for color measurements. The fillets were marinated with the different treatments: 470 mg l-1 of oregano extract, 6.84 ml l-1 of quillaia extract, 7.2 ml l-1 of rosemary extract and 2 ml l-1 of a synthetic antioxidant. Maximum TBARS (Thiobarbituric acid reactive substances) values of belly flap and Norwegian quality cuts occurred at five and six days of storage, respectively. The susceptibility of treatments to lipid oxidation in decreasing order was: control>quillaia>oregano>rosemary>synthetic antioxidant. An increase in lightness (L*) and redness (a*) were observed for rosemary and quillaia extracts when compared to control samples. Marinates with natural antioxidants may be an alternative for extending shelf-life of trout fillets at least during the first six days of storage at 4 °C.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary

Fellenberg

Carlos

Peña

et al. 2020

AFSci

View full text Add to dashboard Cite

show abstract

“…They preserve the fish so as not to rot quickly. 2 Preservation of fish is often done, namely salting, drying, fumigation, 3 cooling, 4 and the addition of preservatives.…”

Section: Introductionmentioning

confidence: 99%

Identification of formalin and borax on tuna in Ngemplak market Tulungagung regency

Lathifah

Turista

Azizah

et al. 2019

Melysa

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Misuse of formalin and borax is still common, including processing and preserving fish. Therefore, this study aims to identify the presence of formalin and borax in tuna on the market Ngemplak, Tulungagung regency. The samples used in this study were fresh tuna in the Ngemplak market originating from the beaches of Prigi, Sine, Tambakrejo, Popoh and Sidem. The samples were tested qualitatively using the colorimetric method by Schryver reagent for formalin and curcumin paper for borax. The results obtained in this study, from the five tuna samples not detected contained formalin and borax which were marked by no change in color in the test. Tuna sold in the Ngemplak market Tulungagung regency negatively contains formalin and borax, making it safe for consumption. It is hoped that the relevant office will carry out routine checks on the misuse of food additives, especially preservatives circulating in the community and the public should always be careful in choosing safe food.

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Effect of Zataria multiflora essential oil and potassium sorbate on inoculated Listeria monocytogenes, microbial and chemical quality of raw trout fillet during refrigerator storage

Motavaf

Mirvaghefi

Farahmand

et al. 2021

Food Science & Nutrition

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Human listeriosis is predominantly associated with contaminated food consumption, including seafood, shrimp, and RTE foods. Listeria monocytogenes is a foodborne pathogen that is mainly found in freshwater, seawater, and fish mucus. Seafood contamination can occur during food processing. L.monocytogenes levels of below 100 cfu/g can be found in seafood samples. The present study was conducted to investigates the effect of Zataria multiflora essential oil (ZEO) and potassium sorbate (PS) on microbial and chemical changes in raw rainbow trout at 4°C to extent shelf life and improve food safety. First, the chemical compositions of ZEO were identified. Then, different percentage of ZEO (1.5, 0.8, and 0.5%) and PS (2%) were inoculated in raw fish fillets and analyzed for TVC, TBA, TVB‐N, pH, sensory attributes, Pseudomonas aeruginosa, and inoculated L. monocytogenes (1 × 105 cfu/g) survival at 4°C for 12 days. The best sensory evaluation score was observed for the samples treated with 0.8% and 1.5% ZEO. Overall, this study results indicated that the treatment of rainbow trout fillet with 1.5% ZEO is the best method for controlling the growth of L. monocytogenes at refrigerator temperature without any undesirable sensory effects.

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Effect of Freezing on the Shelf Life of Salmon

Cited by 52 publications

References 89 publications

Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary

Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary

Identification of formalin and borax on tuna in Ngemplak market Tulungagung regency

Effect of Zataria multiflora essential oil and potassium sorbate on inoculated Listeria monocytogenes, microbial and chemical quality of raw trout fillet during refrigerator storage

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