Effect of nitrogen gas packaging on odor development in yellowtail Seriola quinqueradiata muscle during ice storage

Kitabayashi, Kaori; Tanimoto, Shota; Kikutani, Haruka; Ohkita, Tomoko; Mabuchi, Ryota; Shimoda, Mitsuya

doi:10.1007/s12562-018-1253-y

Cited by 13 publications

(5 citation statements)

References 21 publications

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“…In fact, the majority of ‘fish‐like’ OVCs identified in this review are lipid‐oxidation products (Table 2). These arise from the breakdown of fatty acids, either through auto‐oxidation or as a result of lipoxygenase enzyme activity 74–77 . OVCs formed through auto‐oxidation are of particular interest to aquatic animal products as they can arise spontaneously during the post‐harvest storage period.…”

Section: Resultsmentioning

confidence: 99%

“…These arise from the breakdown of fatty acids, either through autooxidation or as a result of lipoxygenase enzyme activity. [74][75][76][77] OVCs formed through auto-oxidation are of particular interest to aquatic animal products as they can arise spontaneously during the postharvest storage period. Consequently, the odour effects of many of these OVCs increase with prolonged storage time.…”

Section: Fish-like Odoursmentioning

confidence: 99%

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Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Jones

Rocker

Keast

et al. 2022

Reviews in Aquaculture

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The flavour of aquatic animal products is distinct from terrestrial foods, facilitating a competitive marketing advantage. However, the flavour of aquatic animals can also be highly variable. Importantly, differences are reported in the flavour of animals from aquaculture and wild‐capture systems. These differences can erode consumer acceptance of aquaculture products and reduce financial returns to producers. Mild ‘fish‐like’, ‘marine’, ‘crustacean‐like’, ‘seafood’ and ‘sweet’ odours are desirable. However, overt ‘fish‐like’, ‘fatty’ and ‘earthy’ odours are quality deficits and cause products to become unpalatable. Odorous volatile compounds are responsible for eliciting these characteristic odours. In this literature review, the odorous volatile compounds of 96 aquatic animal samples are reported, revealing 291 different compounds. Generalist compounds that are integral to the odour of aquatic animals are presented in addition to 86 compounds that elicit key characteristic odours. The influence of these compounds on aquatic animal flavour is explored and the specific factors likely to affect their manipulation in aquaculture products are discussed. The culture environment and diet are critical factors affecting volatile profiles of aquatic animals and are the variables that can be controlled by aquaculture producers. The information presented in this review can underpin the development of innovative aquaculture strategies that prevent environmental exposure of aquatic animals to unpalatable volatile compounds and facilitate the development of aquaculture diets that optimise the volatile profile of edible tissues.

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Section: Resultsmentioning

confidence: 99%

Section: Fish-like Odoursmentioning

confidence: 99%

Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Jones

Rocker

Keast

et al. 2022

Reviews in Aquaculture

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“…The link between oxidation, degradation of lipids, and reduction in flavour is well documented, and presented in several reviews [28]. MAP technologies have demonstratable efficacy in delaying oxidation of lipids to improve the stability and shelf life of various food products including potato chips, red meats, and fish [24] [29] [30]. Molecules of oxygen present in atmospheric air react with unsaturated fatty acids, producing free radicals in the form of unstable hyperoxides which undergo a cascade of further reactions [31].…”

Section: History and Applicationmentioning

confidence: 99%

Modified Atmospheric Packaging and Its Effect on Postharvest Cannabis Quality

MacLaughlin,

MacDonald

2024

AJPS

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Cannabis sativa L. is used as fiber, food, and medicine in several countries.Though it is illegal for recreational use in most of the world, there are some countries that have legalized production and sale. There is a lot of research on production of cannabis, but less so on storage technologies. Cannabis contains several high value compounds, such as cannabinoids and terpenoids, that are susceptible to degradation via light, temperature, and oxygen. Several studies have explored temperature and light, and industry has adjusted accordingly. However, less is known about oxygen-induced degradation. Biochemical studies have demonstrated oxidative degradation of high value compounds, and many producers use some form of modified atmospheric packaging (MAP) for storage. However, the efficacy of MAP is unclear. The objective of this paper is to review our current understanding of MAP in postharvest cannabis storage and identify avenues where additional research is needed.

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“…In addition, in the styrofoam box the oyster clams must first be wrapped using plastic and added wrapped blocks of ice (Figure 7) to keep the temperature below the optimum temperature so that there is a slowdown in damage to the oyster clam organs. Based on the research of Kitabayashi et al (2019) it was stated that the decrease in temperature has an impact on reducing oxygen consumption and decreasing metabolic products that can be toxic both in the form of CO2 gas and ammonia in the form of NH3. Prastyo et al (2018) in his research also stated that in the transportation of dry systems, ice is a crucial factor in maintaining fish quality.…”

Section: Land Transportationmentioning

confidence: 99%

Oyster Mussels (Crassostrea gigas) Transport System (Case Study in Kamashima Company) in Hyogo, Japan

Ibrahim

Andriani

2022

Jurnal Marfis

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Oyster culture is an aquaculture activity that is mostly carried out in Japanese waters. While in Indonesia, oyster shells are widely consumed, but they have not been produced through the culture process but are caught on the high seas. This study aims to determine how the application of technology and transportation in the culture and sale of oyster in Japan. Based on literature studies and activities at the Kamashima-Japan company, transportation is an important part of oyster farming activities. Oyster transportation technology is currently carried out in two areas, namely sea and land, using open and closed dry transportation methods. Sea transportation uses Hydraulic Cranes for Shipboard Use (Marine Cranes) technology which is applied to special vessels measuring 6-7 GT with the classification of Truck-mounted cranes, while land transportation uses Styrofoam boxes equipped with ice blocks to immobilize the temperature. The size of the wind that blows in the sea, the time of pick-up and delivery, and the number of oyster shells required are important factors in these transportation activities.

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Effect of nitrogen gas packaging on odor development in yellowtail Seriola quinqueradiata muscle during ice storage

Cited by 13 publications

References 21 publications

Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Modified Atmospheric Packaging and Its Effect on Postharvest Cannabis Quality

Oyster Mussels (Crassostrea gigas) Transport System (Case Study in Kamashima Company) in Hyogo, Japan

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