Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes

Goulas, Antonios E.; Kontominas, Michael G.

doi:10.1016/j.foodchem.2004.09.040

Cited by 428 publications

(320 citation statements)

References 26 publications

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“…The increase in TBA value during storage may be attributed to the partial dehydration of fish and to the increase of oxidation of unsaturated fatty acids as a result of smoking at relatively high temperature. This observation is in agreement with results by Goktepe and Moody (1998a, b) who observed two fold increase in TBA value of raw catfish after smoking (smoke temperature up to 82°C) and by Goulas and Kontominas (2005) for chub mackerel (smoked temperature up to 70°C).…”

Section: Lipid Oxidationsupporting

confidence: 93%

“…This observation is in agreement with results reported by other authors (Curzio and Quaranta 1982;Fernandez et al 1997;Gomes et al 2003;Goulas and Kontominas 2005). The decrease of TBA value after 27 days of storage could be attributed to the interaction between MDA (the end product of lipid oxidation) and proteins, amino acids, glycogen, etc.…”

Section: Lipid Oxidationsupporting

confidence: 93%

“…(Doe 1980;Leroi and Joffraud 2000;Guillen and Errecalde 2002). It imparts characteristic flavor and color to the fish in addition to increasing its shelf life by the combined action of dehydration as well as the antimicrobial and the antioxidant activities of the smoked constituents (Goulas and Kontominas 2005). There are three different stages of the total smoking process: salting, heating and smoking (Aminullah Bhuiyan et al 1986).…”

Section: Introductionmentioning

confidence: 99%

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Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

et al. 2011

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This work evaluated the lipid oxidation and the changes in fatty acids in hot-smoked tuna (Thunnus albacares) as a function of brine concentration. Fresh, commercially harvested tuna fish samples were purchased from a local supermarket. The fish were first immersed for 30 min in a brine solution at 5, 10, or 15% sodium chloride concentration and were then smoked at 50°C for 3 h followed by 1 h at 60°C and 3 h at 105°C. The fish were then dried for 17 h, cooled and stored at 4°C. Oxidative rancidity was measured by the peroxide value (PV), and thiobarbituric acid number (TBA) and fatty acids profile by GC-MS. Oxidative rancidity increased with storage time. The PV and TBARS values were more pronounced for samples immersed in 10% brine solution during the first 27 days of storage, whereas the lowest increase was observed for samples treated with 15% salt. Fatty acid concentration exhibited changes after smoking, and this was varied with salt concentration. The palmitic acid and stearic acid, the two main saturated fatty acids in tuna, increased after smoking at all brine concentration, whereas the contents of oleic acid, eicosapentaenoic acid and docosahexaenoic acid decreased. In conclusion, 15% NaCl-treated tuna gave smoked product with less lipid oxidation and a fatty acid profile comparable to that for 5 and 10% NaCl-treated samples.

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Section: Lipid Oxidationsupporting

confidence: 93%

Section: Lipid Oxidationsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

et al. 2011

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“…Conforme a Tabela 5, foi observada diferença significativa (α = 5%) entre todos os ciclos estudados para valores entre 5 e 11 mg.100 g -1 de músculo para excelente estado de frescor (CONTRERAS, 1994;CONTRERAS, 1988;GOULAS;KONTOMINAS, 2005;OGAWA;. Esta baixa concentração de N-BVT, que caracteriza o completo estado de frescor é atribuída à degradação do ATP (Adenosina Trifosfato), remanescente no pescado recém-morto.…”

Section: Caracterização Da Matéria-primaunclassified

“…Entre os peixes pelágicos pouco explorados, destaca-se a espécie Engraulis anchoita (anchoíta), pertencente à família Engraulidae, do gênero Engraulis (GOULAS; KONTOMINAS, 2005;SCHWINGEL;CASTELLO, 2000). São pequenos peixes que possuem hábitos costeiros, amplamente distribuídos, desde o Golfo de São Jorge na Argentina até o Rio de Janeiro, mais especificamente no Brasil, entre Cabo Frio (RJ) e o Chuí (RS) (CASTELLO; CASTELLO, 2003).…”

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Avaliação da eficiência de extração de compostos nitrogenados da polpa de anchoíta (Engraulis anchoita)

Furlan

Silva

Queiroz

2009

Ciênc. Tecnol. Aliment.

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.br *A quem a correspondência deve ser enviada Avaliação da eficiência de extração de compostos nitrogenados da polpa de anchoíta (Engraulis anchoita) Evaluation of the efficiency of nitrogen compounds extraction from the anchovy (Engraulis anchoita) pulpValcenir Júnior Mendes FURLAN 1 *, Ana Paula Rosa da SILVA 1 , Maria Isabel QUEIROZ 1 IntroduçãoO pescado é importante fonte de componentes com significativo valor nutricional como proteínas e minerais OGAWA;, além de ser a maior reserva de ácidos graxos poli-insaturados, especialmente os da série ômega-3, aos quais são atribuídos numerosos benefícios ao organismo humano (LUZIA et al., 2003;TRONDSEN et al., 2003).A proteína de origem animal mais consumida mundialmente é a do pescado, porém o Brasil apresenta baixos índices de consumo (PARMIGIANI; TORRES, 2005), os quais são atribuídos a fatores culturais, econômicos, à subutilização do produto da pesca e à falta de diversificação da indústria processadora de pescado (GARCIA, 2007).Grande parte da captura mundial de pescado é proveniente de espécies marinhas, a metade correspondente a espécies demersais e o restante a espécies pelágicas (FAO, 1997). Entre os peixes pelágicos pouco explorados, destaca-se a espécie Engraulis anchoita (anchoíta), pertencente à família Engraulidae, do gênero Engraulis (GOULAS; KONTOMINAS, 2005;SCHWINGEL;CASTELLO, 2000). São pequenos peixes que possuem hábitos costeiros, amplamente distribuídos, desde o Golfo de São Jorge na Argentina até o Rio de Janeiro, mais especificamente no Brasil, entre Cabo Frio (RJ) e o Chuí (RS) (CASTELLO; CASTELLO, 2003).No Atlântico Sul Ocidental, tem sido estimada a abundância da espécie Engraulis anchoita em diferentes épocas do ano e com AbstractThe objective of this work was to evaluate the efficiency of the nitrogen compounds extraction like soluble proteins (SP), total nitrogen (TN), non protein nitrogen (NPN), and nitrogen protein (NP) from the anchovy pulp (Engraulis anchoita), as well to investigate their proximal composition and freshness alteration based on the capture place. The anchovy pulp was submitted to nitrogen extraction treatment using NaHCO3 (0.1; 0.2; 0.3 and 0.5%), NaCl 0.3% as solutions and distilled water. The pulp washing cycles using 0.1% NaHCO3, two cycles of distilled water, and one of NaCl 0.3% demonstrated improved efficiency in the extraction of the nitrogenous compounds and sarcoplasmatic proteins. Concerning the determination of the proximal composition, the anchovy in natura showed moisture content 77.2%, protein 16.8%, lipids 3.4%, and ash 2.4% and the values for the anchovy pulp were moisture 78.1%, protein 17.5%, lipids 2.4% and ash 2%. The freshness evaluation was accomplished through pH, total volatile bases (N-BVT), and trimethylamine (N-TMA) and they were found 6.3; 11.5 mg.100 g -1 and 2.8 mg.100 g -1 for the anchovy in natura and 6.7; 20.2 mg.100 g -1 ; 3.1 mg.100 g -1 for the pulp, respectively. Keywords: fish; freshness; nitrogen compounds; proximal composition. ResumoEste trabalho teve como objetivo avaliar a ...

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Influence of processing on lipids and lipid oxidation in aquatic foods

Raghavan

Kristinsson

2014

Antioxidants and Functional Components in Aquatic Foods

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Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes

Cited by 428 publications

References 26 publications

Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

Avaliação da eficiência de extração de compostos nitrogenados da polpa de anchoíta (Engraulis anchoita)

Influence of processing on lipids and lipid oxidation in aquatic foods

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