Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4°C

Yanar, Yasemen; Çelik, Mehmet; Akamca, Erhan

doi:10.1016/j.foodchem.2005.03.043

Cited by 96 publications

(70 citation statements)

References 12 publications

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“…The low TBARS value during storage might result from the direct microbial utilization of malonaldehyde and other TBARS, or result from reactions between these TBARS and the amine compounds produced by bacterial metabolism (Rhee et al, 1997). However, the TBARS content in present study was similar to those in chilled tilapia at 2 ± 2°C after irradiation (Al-Kahtani et al, 1996) but lower than the refrigerated hot-smoked tilapia at 4°C (Yanar et al, 2006). The difference might be affected by different storage temperature and processing methods.…”

Section: Change Of Tbarscontrasting

confidence: 43%

“…The TBARS value was widely used for measuring lipid oxidation in fish and fish products (Siu and Draper, 1978;Al-Kahtani et al, 1996;Yanar et al, 2006). Present TBARS value was at a very low level throughout the chilled storage without exceeding 1 mg MA/kg until day 29 (Table 2).…”

Section: Change Of Tbarsmentioning

confidence: 97%

“…Many researches on tilapia emphasize particularly on their breeding performance and variety improvements (Wang et al, 2000;Yi and Lin, 2001;Gall andBakar, 2002, Eknath et al, 2007). Some reports on the storage quality of frozen/chilled tilapia were still not comprehensive on spoilage mechanism and quality assessment (Eves et al, 1995;Al-Kahtani et al, 1996;Korel et al, 2001;Arannilewa et al, 2005;Yanar et al, 2006;Sil et al, 2008). Genetically improved farmed tilapia (GIFT) strain of oreochromis niloticus introduced from the world fish center (ICLARM -International Center for Living Aquatic Resources Management) exhibited higher growth performance and salinity tolerance than any other Nile tilapia strains (Eknath et al, 2007).…”

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confidence: 99%

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Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Liu¹,

Wen²,

Zhong³

et al. 2010

Afr. J. Biotechnol.

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The quality deterioration of tray-packed tilapia (genetically improved farmed tilapia strain of Oreochromis niloticus) fillets stored at 0°C were studied by integrated evaluations of sensory, microbiological, biochemical and physical analysis, in order to expound the mechanism of fish spoilage and develop the most reliable indicators for quality assessment. The results showed that four quality index as Pseudomonas counts, total volatile basic nitrogen (TVBN), cadaverine (CAD) and K value were highly correlated (r > 0.90) with storage time and sensory acceptability. Protein degradation was visible on SDS-PAGE when microbiological load exceeded 6 log cfu/g. Thiobarbituric acid reactive substances (TBARS) value remained at a very low level throughout the storage, suggesting low lipid oxidation in muscle. Hardness decrease tested by texture machine was consistent with texture softening of fillets in the sensory evaluation. Considering fish freshness and microbiological safety, the shelf life of tilapia fillets stored at 0°C was approximately 10 -12 days.

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Section: Change Of Tbarscontrasting

confidence: 43%

Section: Change Of Tbarsmentioning

confidence: 97%

mentioning

confidence: 99%

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Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Liu¹,

Wen²,

Zhong³

et al. 2010

Afr. J. Biotechnol.

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“…However, foods are nowadays smoked for sensory quality rather than for the preservative effect. Yanar et al (2006) reported that the acceptance of smoked fish in developed countries is based primarily on the sensory characteristics it imparts to the product while Akintola et al (2013) confirmed the nutritional qualities and adequacies. In addition to this, smoking enhances preservation due to the dehydrating bactericidal and antioxidant properties of smoke such as phenol derivates, carbonyls, furan derivates, organic acids and their esters (Simko, 2002).…”

Section: Introductionmentioning

confidence: 97%

Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health

Yusuf¹,

Ezechukwu²,

Fakoya³

et al. 2015

Afr. J. Food Sci.

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) for potential cancer risk. Mean hazard indexes were below 1 (below an acceptable cumulative threshold) ranging from 1.43 x 10 -6 -9.96 x 10 -8 . A significantly high accumulation of PAHs was found in the smoked fish as compared to the non-smoked fish control samples. This study indicates that there is no adverse health effect of PAHs content on consumers of smoked fish species but levels of PAHs present in smoked catfish/solefish prepared using traditional methods may pose elevated cancer risks if consumed at high consumption rates over many years.

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“…This type of work will ensure the quality and safety of smoked fish. Yanar et al (2006) reported that although the shelf life of smoked tilapia immersed in 15% salt concentration was longer to 5 and 10% brine but it was less effective lipid oxidation during storage at 4°C. Optimum storage stability was obtained with the use of 5% brine.…”

Section: Introductionmentioning

confidence: 99%

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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Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4°C

Cited by 96 publications

References 12 publications

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health

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

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