Effect of Salting and Packaging Treatments on Fresh Rainbow Trout (Oncorhynchus mykiss) Fillets During Storage at Refrigerator Temperatures

Oğuzhan, Pınar; Angiş, Simay

doi:10.9775/kvfd.2011.5633

Cited by 13 publications

(16 citation statements)

References 37 publications

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“…The TVBN values we observed of 19.74 ± 0.58 to 30.52 ± 2.91 mg·100 g -1 in simple packaging and 20.07 ± 2.17 to 28.88 ± 4.42 mg·100 g -1 in vacuum packaging correspond to the values found in trout in experiments by a number of other authors (Giménez et al 2002;Arashisar et al 2004;Chytiri et al 2004;Rezaei et al 2008;Oğuzhan and Angiş 2012). Values of 25-40 mg TVBN·100 g -1 is considered the maximum limit depending on the fish species, type of treatment and processing (Fan et al 2008).…”

Section: Discussionsupporting

confidence: 89%

“…Vacuum packaging, in combination with low temperatures, is one of the ways in which this period can be extended (Ježek and Buchtová 2007). Removing air from the interior of the package protects the fish muscle and fat from oxidation by atmospheric oxygen and from the proliferation of aerobic bacteria with proteolytic activity (Oğuzhan and Angiş 2012;Ravi-Sankar et al 2008). The vacuum packaging of rainbow trout reduces the number of psychrotrophic and mesophilic bacteria (Masniyom 2011;Arashisar et al 2004).…”

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confidence: 99%

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The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

Ježek

Buchtová

2014

Acta Vet. Brno

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The aim of the study was to monitor changes in selected physical (a w water activity, pH values) and chemical (TVBN total volatile basic nitrogen, TMA-N trimethylamine nitrogen, FFA free fatty acids, PV peroxide values, TBA thiobarbituric acid value) properties in the shelf life of rainbow trout (Oncorhynchus mykiss) muscle. A total of 192 trout were examined. Control samples (96 samples) were simply packaged in contact with atmospheric oxygen, while experimental samples (96 samples) were packaged in a commercial vacuum (98%). All the samples were stored at 2 ± 2° C for 11 days. Analyses were performed on storage days 1, 2, 4, 7, 9, and 11. During the experiment, a w values increased in both types of packaging (in air: 0.982; vacuum-packaged: 0.989). At the end of storage, TVBN and TMA concentrations were at 28.88 ± 4.42 and 19.28 ± 3.00 g mg·100 -1 , respectively, in the muscle of vacuum-packaged trout; and at 30.52 ± 2.91 and 19.94 ± 2.05 mg·100 g -1 , respectively, in fish in simple packaging. The FFA content in vacuum-packaged fish initially declined before increasing to 3.67 ± 2.37% of total fat as oleic acid later in the experiment. The pattern of PV changes was inconclusive, and significant changes (P < 0.01) were observed in both types of packaging. On monitoring day 11, TBA values had increased to 7.34 ± 3.10 mg·kg -1 in vacuum-packaged fish and to 26.03 ± 8.00 mg·kg -1 in fish in simple packaging. Free fatty acids are not a good indicator of spoilage because they are converted to hydroperoxides. Vacuum packaging effectively slowed down oxidative changes in rainbow trout muscle. The peroxide content is not a suitable indicator of shelf life as peroxides are decomposed to secondary products. Total volatile basic nitrogen and thiobarbituric acid value can be recommended as suitable indicators of freshness and shelf life. Fish, modified atmosphere, shelf life, fresh water

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Section: Discussionsupporting

confidence: 89%

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confidence: 99%

The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

Ježek

Buchtová

2014

Acta Vet. Brno

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“…Rezaei et al (2008) stated that the limit value (10 6 microorganism/g) was exceeded in the 12th day by rainbow trouts which were kept in ice after being catched. Oğuzhan and Angiş (2012) stated salted and packaged rainbow trouts that the total mesophilic bacteria count was found as 10.24 log cfu/g in control group on the 10th day, 8.11 log cfu/g in dried salted group on the 20th day and 8.53 log cfu/g in brined group on the 15th day.…”

Section: Resultsmentioning

confidence: 98%

“…Larazzabal et al (2010) stated that marinade trouts (Salmo salar) didn't exceed the limit values of 30 mg/100g (TVB-N) and 0.8 mg/kg (TBARS) during the 29-days storage period at 5 ºC. Oğuzhan and Angiş (2012) stated that the TVB-N value of refrigerated fillet trouts was 12.42 mg/100g in the beginning and TVB-N values of groups exceeded the limit value on the 10th (vacum packaged-dry salted group) and on the15th (other groups) days. They stated that the TBA values were estimated as 1.95 µmol MA/kg in the beginning and then they exceeded the limit values on the 15th, 20th and 25th days depending on the differences in groups during the storage.…”

Section: Resultsmentioning

confidence: 99%

DETERMINATION OF SHELF LIFE OF MARINADE AND BRINE INJECTED RAINBOW TROUT (Oncorhynchus mykiss, WALBAUM 1792) AT REFRIGERATOR CONDITIONS

Çağlak¹

2015

J Food Health Sci

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Abstract:The aim of this study was to determine quality changes occurring in refrigerator (3 ±1ºC) of rainbow trout (Oncorhynchus mykiss) was injected marinade brine and salt brine. The trouts were stored into 3 groups as control, marinade (4% acetic acid-8% salt) injected and brine (20% salt) injected groups. Moisture, crude protein and crude fat of fresh trout were found 78.04%, 16.83% and 4.18%, respectively. Total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) values were determined below the limit values during the storage period. TVB-N and TBA values of control, marinade injected and brine injected groups were found as 20.42 mg/100g, 0.35 mg MA/kg; 21.70 mg/100g, 0.30 mg MA/kg; 17.60 mg/100g, 0.30 mg MA/kg at the end of the storage, respectively. Total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB) and total coliform counts were determined as 4.54 cfu/g, 4.34 cfu/g and 3.07 cfu/g at the end of the storage, respectively. In terms of sensory, the trouts were evaluated as raw and cooked, and quality values were determined to below the limit values for the control group at 11 day, marinade and brine injected groups at 13 day.

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“…It was determined that, one of these packaging concepts, modified atmosphere packaging (MAP), in combination with refrigeration, is successful in extending the shelf life of milk and milk products [8][9][10][11] . Modified atmosphere packaging, elimination of oxygen from inside package and filled with different concentrations of CO 2 and N 2 [12] .…”

Section: Introductionmentioning

confidence: 99%

Farklı Modifiye Atmosfer Koşulları ile Paketlenen Sepet Peynirinin Aroma Bileşenleri, Serbest Yağ Asitleri Kompozisyonu ve Mikrobiyolojik Özellikleri

Akpınar¹,

Yerlıkaya²,

Kınık³

et al. 2016

Kafkas Univ Vet Fak Derg

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The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and microbiological properties of Sepet cheeses were analyzed on 1., 45., 90. and 180. day of the storage period at +4°C. In packaking of cheese, three different modified atmosphere packaging conditions were tried. These cheeses were packaged into polystyrene packages that include 100% N2 (N), 80% N2 + 20% CO2 (NC), 100% CO2 (C). In accordance with volatile compounds of sepet cheese samples, it was shown that control cheese sample was different from MAP samples in terms of aroma fractions. MAP samples showed variability in preservation of aroma fractions. When fatty acid composition during the storage period was researched, it was found that there was a significant difference in all samples. When microbiological properties were investigated statistically, it was determined that there was not a significant difference in samples during storage. In general, it could be said that sepet cheeses that were packaged in different modified conditions protected their specialities better. Keywords: Sepet cheese, Modified atmosphere packaging, Cheese quality Farklı Modifiye Atmosfer Koşulları ile Paketlenen Sepet Peynirinin Aroma Bileşenleri, Serbest Yağ Asitleri Kompozisyonu ve Mikrobiyolojik Özellikleri ÖzetÇalışmamızın amacı farklı modifiye atmosfer koşullarında paketlenen geleneksel sepet peyniri örneklerini incelemektir. +4°C' de depolanan sepet peynirlerinin aroma bileşenleri, serbest yağ asitleri kompozisyonu ve mikrobiyolojik özellikleri depolamanın 1., 45., 90. ve 180. günlerinde incelenmiştir. Peynirlerin paketlenmesinde 3 farklı modifiye atmosfer koşulu denenmiştir. Üretilen peynirler 100% N2 (N), 80% N2 + 20% CO2 (NC), 100% CO2 (C) içeren atmosfer koşullarda polistiren ambalajlarda paketlenmiştir. Sepet peynirlerinin aroma maddeleri komposizyonu incelendiğinde kontrol grubunun MAP grubundan farklılık gösterdiği tespit edilmiştir. MAP örnekleri aroma fraksiyonları bakımında çeşitlilik göstermiştir. Yağ asitleri komposizyonu tüm sepet peyniri örneklerinde farklılık göstermiştir. Mikrobiyolojik özellikler istatistiksel olarak değerlendirildiğinde depolama boyunca meydana gelen farklılığın önemli olmadığı tespit edilmiştir. Genel olarak bakıldığında farklı modifiye koşullarda paketlenmiş olan sepet peynirlerinin özelliklerini daha iyi muhafaza ettiği görülmüştür.

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Effect of Salting and Packaging Treatments on Fresh Rainbow Trout (Oncorhynchus mykiss) Fillets During Storage at Refrigerator Temperatures

Cited by 13 publications

References 37 publications

The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

DETERMINATION OF SHELF LIFE OF MARINADE AND BRINE INJECTED RAINBOW TROUT (Oncorhynchus mykiss, WALBAUM 1792) AT REFRIGERATOR CONDITIONS

Farklı Modifiye Atmosfer Koşulları ile Paketlenen Sepet Peynirinin Aroma Bileşenleri, Serbest Yağ Asitleri Kompozisyonu ve Mikrobiyolojik Özellikleri

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