Effect of ultraviolet radiation on the reduction of major food spoilage molds and sensory quality of the surface of dried filefish (Stephanolepis cirrhifer) fillets

Park, Shin Young; Lee, Na-Young; Kim, Soon-Han; Cho, Joon-Il; Lee, Hee-Jung; Ha, Sang‐Do

doi:10.1016/j.foodres.2014.05.060

Cited by 20 publications

(12 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This may in addition to the low moisture content be explained by the drying conditions and packaging methods used. Indoor drying, sealing and vacuum packaging minimized contamination by microbes mainly air borne yeast and molds (Park et al 2014). The results indicate that dried capelin was microbiologically stable during storage.…”

Section: Microbial Qualitymentioning

confidence: 87%

See 1 more Smart Citation

Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage

et al. 2017

View full text Add to dashboard Cite

Capelin annual catch exceeds half a million tons in Iceland, with only a small quantity (\20%) of female with roe used for human food. There is a potential to use dried male capelin as a new product for human consumption, but its lipid content varies considerably (4-20% body weight). Earlier studies were more concentrated on the influence of drying conditions than the influence of storage conditions on the quality of dried fish, as dried fish are usually considered to be stable and safe during storage. Three batches of dried male capelin differing in lipid content were packaged and studied during 5 months storage at 22 ± 2°C to establish appropriate lipid content at harvesting and product packaging method. Lipid composition, lipid hydrolysis and oxidation, sensory attributes and microbial activity were evaluated. Batches differed in composition and stability, with low lipid capelin constituting higher proportion of polyunsaturated fatty acids (22% lipid) than high lipid (18% lipid) capelin. Lipid oxidation was influenced by lipid content and packaging method, as accelerated oxidation occurred in high lipid and open packed capelin. Lipid hydrolysis was less influenced by packaging and was greater in low lipid capelin. High lipid capelin in open bags scored the highest for rancid odor. All batches were micro-biologically stable with colony-forming unit counts increasing less than log 1 (log 5-6) during 5 months storage.

show abstract

Section: Microbial Qualitymentioning

confidence: 87%

“…Quality deteriorations such as lipid hydrolysis that influence the formation of oxidation products occur during storage of dried fish (Doe 2002). Air dried products are also easily contaminated by microbes mainly air borne molds as they are often processed and sold unpackaged in an open-air environment (Park et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Post-harvest handling and processing techniques, such as temperature reduction (chilling and freezing) and heat treatment (canning, boiling and smoking), have been increasingly implemented in aquatic product industry for extending the microbiological shelf life, maintaining the quality and preserving the nutritional value (Li and Lu et al, 2009;Park and Lee et al, 2014;Sampels, 2015). According to China Fisheries Yearbook (2001 and, the proportion of aquatic product used for processing raised from 12.2% in 2000 to 31.4% in 2016, with a preliminary estimate for 2017 reaching 37% (http://www.cir.cn/2014-08/ShuiChanJiaGongHang YeFenXiBaoGao656.html).…”

Section: Introductionmentioning

confidence: 99%

Multiple fish species identified from China's roasted Xue Yu fillet products using DNA and mini-DNA barcoding: Implications on human health and marine sustainability

et al. 2018

View full text Add to dashboard Cite

Roasted fish fillet (Fig.1) represents a popular snack food in China and a preliminary analysis of the label found only fish common names, without any reference to a particular species (Table 1). Since there is still not a harmonization around the definition of these common names in China, retailers are thus induced to mislabel roasted fish fillet products for lucrative profits. This study used direct sequencing method based on fragments of 16S rRNA gene and subsequent BLAST analysis to investigate the species composition of roasted fish fillet products circulated on Chinese market. An exclusive criterion was defined to determine the labeling accuracy and only the identified species beyond the expected family was considered as mislabeling. Results highlighted an inadequate enforcement of relative rules and a high mislabeling rate of 75.9%. A worse fact was the identification of multiple fish species not only from several packages under the same common name, but also from several specimens belonging to a single package. In order to protect the consumers from economic loss and even health risk, we recommended the amendments to the existing legislations and the compilation of list of acceptable market names for fish species in China.

show abstract

“…This makes the products susceptible to mould growth and mycotoxin contamination (Kilic, 2009). Many of these are airborne moulds that infest dried fish, which is often left unpackaged after processing in developing countries (Park, 2014;Odoli, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of packaging methods on the storage stability of dried capelin under simulated temperature and humidity conditions

Tinyiro¹

2016

Uganda Journal of Agricultural Sciences

View full text Add to dashboard Cite

Small pelagic fish have grown in importance for the food and nutrition security of people in developing countries. The goal of this study was to improve the storage stability of dried small pelagic fish (Capelin -Mallotus villosus) using appropriate packaging methods. Commercially dried capelin was packaged using conventional air packaging (AP), vacuum packaging (VP), modified atmosphere packaging (MAP, 99.9% N 2 ) and hessian bags (HB) before storage at simulated temperature and humidity conditions of Uganda (relative humidity H" 54 and 83%; temperature H" 30 and 17 °C, respectively) for 8 weeks. Chemical and microbiological stability of the dried capelin was assessed with respect to packaging methods. Water content and water activity increased significantly (p<0.05) for the HB packed capelin (12.7 -17.6% and 0.6 -0.7, respectively). Lipid content decreased significantly (p<0.05) towards the end of storage in the HB packed dried capelin. Primary lipid oxidation (peroxide value) was lowest in the vacuum packed dried capelin (31.5 -53.5 ìmol kg -1 ). Secondary lipid oxidation (TBARS) decreased significantly (p<0.05) with storage time in the modified atmosphere packed dried capelin (250.3 -152.9 ìmol MDA kg -1 ). Free fatty acid content of dried capelin increased throughout storage irrespective of the packaging method. Total microbial count decreased significantly (p<0.05) in the vacuum packed dried capelin (4.8 -3.6 log cfu g -1 ); while mould counts increased significantly (p<0.05) in the HB packed dried capelin (1.0 -3.0 log cfu g -1 ). VP and MAP enhanced the storage stability of dried Capelin.

show abstract

Effect of ultraviolet radiation on the reduction of major food spoilage molds and sensory quality of the surface of dried filefish (Stephanolepis cirrhifer) fillets

Cited by 20 publications

References 13 publications

Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage

Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage

Multiple fish species identified from China's roasted Xue Yu fillet products using DNA and mini-DNA barcoding: Implications on human health and marine sustainability

Effect of packaging methods on the storage stability of dried capelin under simulated temperature and humidity conditions

Contact Info

Product

Resources

About