Effect of salting and pressing on quality characteristics of spotted sardine (Amblygaster sirm) during different storage conditions

Wawire, Michael; Tsighe, Negasi; Mahmud, Abdu; Abraha, Bereket; Wainaina, Irene; Karimi, Solomon; Abdulkerim, Zekeria

doi:10.1016/j.jfca.2019.03.008

Cited by 15 publications

(9 citation statements)

References 28 publications

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“…This theory confirms the studies carried out on smoked salmon, which was brined in various methods, where we could also notice an increase in the oxidation level in salmon lipids (Espea et al., 2002). Moreover rate and degree of lipid degradation in fish is dependent on the presence of pro-oxidant substances, metal ions (Fe 2+ , hemin, Cu 2+ , and Fe 3+ ), salt used, fish species and muscle type (dark or white) (Wawireb et al., 2019). In the sample from drying process, another significant increase in the oxidation level was particularly noticeable in the fraction of lipids extracted using chloroform method.…”

Section: Resultsmentioning

confidence: 99%

Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

Bieńkiewicz

Tokarczyk

Czerniejewska‐Surma

et al. 2019

Heliyon

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The aim of this study was to evaluate qualitative changes in lipids of two most popular freshwater farmed fish (rainbow trout and carp) at particular stages of hot smoking process (brining, drying, smoking and heating). In order to characterize qualitative changes, the amount of peroxides (PV), secondary oxidation products (AsV) and the degree of hydrolysis of lipids (AV) was determined during the smoking process. The studies were carried out both in the fraction of lipids extracted using chloroform-based method (free lipids), as well as the fraction extracted by Bligh and Dyer method of the 1:1 chloroform: methanol ratio (bound lipids). Heat smoking results in loss of fat, especially at the last two stages of the process and the final contents of lipids were about 18% lower in the carp samples and about 10% lower in the trout samples. The dynamics of free lipid oxidation (Ch-lipids) was much smaller than the lipids extracted using B-D method, but the trend of lipid changes was similar. There was no significant difference in the anisidine value between two species, both for free lipids (Ch-lipids) and bound lipids (B-D-lipids), except for the last stage of smoking. No statistically significant differences between the studied species were found also in the case of lipid hydrolysis level, but after the smoking process an amount of free fatty acids increased. Subsequent stages of smoking process resulted in statistically significant losses of EPA and DHA in both fish species and in both types of lipids, i.e. B-D-lipids and Ch-lipids.

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Section: Resultsmentioning

confidence: 99%

Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

Bieńkiewicz

Tokarczyk

Czerniejewska‐Surma

et al. 2019

Heliyon

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“…Salting has been used to preserve food, particularly fish, for many centuries. The salting procedure alters the chemical composition of fish as a result of physicochemical and structural changes (Hiremath et al., 1989; Priyadarshini et al., 2012; Wawire et al., 2019). Also, salting increased mineral content via osmosis process but it can induce oxidation of highly unsaturated lipids (Jónsdóttir et al., 2011).…”

Section: Factors Affecting Discoloration Of Fish Musclementioning

confidence: 99%

“…Wawire et al. (2019) reported the darkening of spotted sardine ( Amblygaster sirm ) muscles as indicated by lower L * value after pressing and salting within the first week of storage This might be caused by the effect of salting and pressing in releasing blood, fat components, and peptides from fish muscle tissues to the surface. Oliveira et al.…”

Section: Factors Affecting Discoloration Of Fish Musclementioning

confidence: 99%

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

Singh

Mittal

Benjakul

2021

Comp Rev Food Sci Food Safe

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Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy‐form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post‐harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low‐ or ultralow‐temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.

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“…In fresh fish, water activity is close to 1, but for fresh sprats 0.97, and during processing it is typically decreased. The water activity could vary even if the moisture content does not change significantly it can be accelerated by up-take of moisture from the environment by the product, thus changing the water activity of the product during storage before equilibrium is reached (Wawire et al, 2019). Water activity indicates possibility of microbiological activity.…”

Section: Physical Parameters Of Smoked Spratsmentioning

confidence: 99%

“…are not detected (Olayemi, Raji, & Adedayo, 2012). Vibrio parahaemolyticus is a halophilic bacterium usually is present in the marine environment (Wawire et al, 2019). To decrease or stop microbiological spoilage in fresh fish, it is necessary to control other physical parameters, which can ensure stable quality during processing of fish such as pH, amount of added salt, moisture, and storage conditions (temperature and time).…”

Section: Introductionmentioning

confidence: 99%

Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats

Puke

Galoburda

2021

Rural Sustainability Research

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Smoked sprats are delicious and nutritionally valuable product. Besides protein, it contains high amount of unsaturated fatty acids and fat soluble vitamins. Nowadays, human interest for fish product consumption is increasing. It leads to the demand for increased shelf life of the smoked sprats. One way to prolong the shelf life is to use some pre-treatment prior to smoking. The aim of study was to analyse the effect of pre-treatment on smoked Baltic sprat quality and microbiological parameters. Various compositions of brine using salts (NaCl, CaCl2) and acetic acid in different proportions were used for fresh sprat pre-treatment. Pre-treatment had the influence on physical parameters; pre-treated samples had higher salt and lower moisture content, and lower pH, which allowed prolonging the shelf life of smoked sprats. The highest pH was in the control sample 6.6, and it allowed growth of yeasts, moulds, Pseudomonas spp., and mesophilic and facultative anaerobic microorganisms. The results demonstrated that after two-week storage of the smoked sprats the growth of moulds (1×102 CFU g−1) was observed only for smoked sprats without pre-treatment (control sample), indicating the positive effect of pre-treatment. Salmonella spp., Clostridium perfingens, Listeria monocytogenes, and Escherichia coli were not detected in any of the analysed samples. After pre-treatment in brine, containing combination of NaCl and CaCl2, smoked fish had darker colour compared to control sample or sample with sodium chloride only. Any of applied pre-treatments, except brine containing NaCl, made firmer texture of the smoked fish.

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Effect of salting and pressing on quality characteristics of spotted sardine (Amblygaster sirm) during different storage conditions

Cited by 15 publications

References 28 publications

Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats

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