2016
DOI: 10.1111/jfpp.12804
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Effect of Irradiation on Shelflife and Microbial Quality of Cold-Stored Sous-Vide Mackerel Fillets

Abstract: The combined effect of irradiation on microbial quality and shelflife of sous‐vide mackerel fillets was investigated. Fillets were vacuum packaged, pasteurized (70C, 10 min) and rapidly cooled. Sous‐vide fillets were separated into three groups as nonirradiated (control) and irradiated at the doses of 2.5 and 5.0 kGy, respectively. Samples were stored at 2 ± 1C. Sensorial, physical, chemical and microbial analyses were carried out weekly. According to the sensory results, 5.0 kGy irradiated samples were accept… Show more

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Cited by 19 publications
(17 citation statements)
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“…The TVB-N of cold-chain Spanish mackerel is shown in Figure 3. The initial TVB-N of Spanish mackerel was 11.43 ± 0.83 mg/100 g, which was similar to those usually reported of fresh mackerel that range between 10 and 20 mg/100 g [48,49]. TVB-N showed an increasing trend during storage with a final value of 31.01 ± 0.58 mg/100 g (Figure 3), which exceeds the upper limit (25 mg/100 g) in the report of Okpala et al [50].…”
Section: Results Of Chemical Analysissupporting
confidence: 86%
“…The TVB-N of cold-chain Spanish mackerel is shown in Figure 3. The initial TVB-N of Spanish mackerel was 11.43 ± 0.83 mg/100 g, which was similar to those usually reported of fresh mackerel that range between 10 and 20 mg/100 g [48,49]. TVB-N showed an increasing trend during storage with a final value of 31.01 ± 0.58 mg/100 g (Figure 3), which exceeds the upper limit (25 mg/100 g) in the report of Okpala et al [50].…”
Section: Results Of Chemical Analysissupporting
confidence: 86%
“…After 12 days of storage at 5 °C, mean pH increased by 0.34 units in the samples stored at atmospheric pressure, while the total volatile basic-nitrogen content exceeded by far the usually recommended limit of acceptance (30-40 mg/100 g) for human consumption (Connell, 1990;Goulas & Kontominas, 2005). By contrast, mean pH and TVB-N values in HP_CS samples, even though significantly larger than those in C fillets, were similar to those usually reported in the literature for fresh mackerel that range between 5.7 and 6.3 (Bennour, El Marrakchp, Bouchritf, Hamama, & El Ouadaa, 1991;Karoui & Hassoun, 2017;Pinter, Maltar-Strmečki, Kozačinski, Njari, & Cvrtila Fleck, 2015) and between 10 and 20 mg/100 g (Bennour et al, 1991;Dogruyol & Mol, 2017;Goulas & Kontominas, 2005), respectively. pH and TVB-N increases in seafood during cold storage are mainly due to the basic compounds produced when the fish muscle is degraded by enzymatic reactions and microbial activity (Huss, 1995).…”
Section: Effects Of Storage On Fish-quality Indicatorssupporting
confidence: 71%
“…For example, although, cooking at 70 °C results in a better for the texture of collagen-rich fish, it may not be sufficient to ensure safety when stored for a longer period of time [7,8]. The influence of different factors such as flavor additives (spices, lemon juice, sauces), application of complex methods, and storage conditions on the sensory quality of fish [1,2,4,5,9,10,11,12,13,14,15,16,17,18,19,20,21,22] and seafood [8,23,24,25,26,27] prepared with the sous-vide method has been investigated by several authors. Only a few studies focused on salmon [1,2,11,17,18,20,22,26].…”
Section: Introductionmentioning
confidence: 99%
“…Previous research mostly focused on the use of this method in the preparation and chilled storage of dishes as well as in their microbiological quality. Due to the growing popularity of sous-vide as a method of cooking in restaurants, some studies have aimed to determine the effect of the sous-vide process on the sensory quality of dishes (without storage), including research on regional species of fish (whiting, bonito, carp, tuna) or shellfish [2,8,14,15,16,24,25]. No studies were devoted to assessing both the sensory profile and hedonic response to fish processed with sous-vide method, especially when compared with those prepared traditionally.…”
Section: Introductionmentioning
confidence: 99%