Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage

Hong, Hui; Luo, Yongkang; Zhou, Zhongyun; Bao, Yulong; Han, Lu; Shen, Huixing

doi:10.1016/j.foodchem.2012.11.031

Cited by 134 publications

(80 citation statements)

References 26 publications

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“…The muscle accounts for 41.32 % weight of the whole fish, followed by the head (33.37 %). Three other major freshwater species (crucian carp (Carassius carassius), grass carp (Ctenopharyngodon idella) and common carp (Cyprinus carpio)) have a relatively lower proportion of heads according to our previous research (Hong et al 2013). The proximate composition of bighead carp differs significantly in the level of moisture, crude proteins, ash and crude fat between tissues.…”

Section: Resultsmentioning

confidence: 78%

Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis)

et al. 2013

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Bighead carp (Aristichthys nobilis) is one of the major farmed species of freshwater fish in China. Byproduct volume of bighead carp is significant at up to 60 % of whole fish weight. A better understanding of the nutritional composition is needed to optimize the use of these raw materials. The objective of this research was to characterize seasonal variations of fatty acid profile in different tissues (heads, bones, skin, scales, viscera, muscle and fins) of farmed bighead carp. The fatty acid composition of farmed bighead carp varied significantly with seasons and tissues. The highest lipid content was determined in viscera while the highest EPA and DHA composition were observed in muscle compared to the other tissues. Significantly higher ΣEPA+DHA (%) was recorded in all tissues in summer (June) when compared with those of the other three seasons (p<0.05). The n-3/n-6 fatty acid ratios in summer ranged from 3.38 to 3.69, nearly three times the ratios of the other three seasons. The results indicated that farmed bighead carp caught in summer could better balance the n-3 PUFA needs of consumers. The byproducts of bighead carp can be utilized for the production of fish oil.

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Section: Resultsmentioning

confidence: 78%

Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis)

et al. 2013

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“…SPD and SPM are natural polyamines in fish muscle [14] and they fluctuated in two storage conditions in the present study. The PUT and CAD levels of chilled samples remained lower for 10 days, but increased significantly at day 12, whereas partial freezing fillets showed negligible fluctuations.…”

Section: S1057mentioning

confidence: 73%

“…Extraction and analysis of BAs were performed by following the method of Hong et al [14] The identification and quantification of BAs were carried out using HPLC (LC-10AT series, Shimadzu, Tokyo, Japan) equipped with an SPD-10A (V) detector and a COSMOSIL 5C18-PAQ column (4.6 × 250 mm). Chromatographic separation was performed using a gradient elution program: 0 min, 50% B; 25 min, 90% B; 35 min, 90% B; and 45 min, 50% B.…”

Section: Determination Of Biogenic Amines (Bas)mentioning

confidence: 99%

Microbial communities and biogenic amines of crucian carp (Carassius auratus) fillets during partial freezing and chilled storage

Zhang

Song

et al. 2017

International Journal of Food Properties

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This study aimed to identify the dominant microbiota of crucian carp fillets during partial freezing (−3°C) and chilled (4°C) storage, and to correlate microbial changes with sensory scores and biogenic amines (BAs). The microbial communities of stored crucian carp fillets were identified by the high-throughput sequencing (HTS) technique of the V4 regions of the 16S ribosomal RNA gene. A total of 217,377 effective sequences and 690 different operational taxonomic units (OTUs) were identified and used in the analysis of microbial diversity. Culture-independent methods showed that the Pseudomonas were the predominant bacterial species of crucian carp fillets at the end of the storage. In addition, microbial enumeration also indicated relatively higher counts of Pseudomonas. Compared to chilled samples, partial freezing inhibited the growth of spoilage microorganisms during storage and extended the shelf-life of crucian carp fillets by 28 days based on the sensory analysis. However, there was no significant change in the composition of dominant species at the end of the shelf-life of crucian carp fillets.

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“…Oksidasi lemak, kerusakan protein dan perubahan struktur daging ikan selama pembekuan telah dilaporkan oleh beberapa peneliti (Benjakul et al 2003); (Burgaard dan Jorgensen 2011); (Hansen et al 2003); (Hong et al 2013); (Imamura et al 2012); (Refsgraard et al 1998); (Soyer et al 2010 …”

Section: Pendahuluanunclassified

Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

et al. 2016

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AbstrakPenelitian ini bertujuan untuk mengevaluasi karakteristik fisikokimia baung asap yang dibuat dari ikan segar dan beku. Ikan baung (Hemibagrus nemurus Valenciennes, 1840 ) yang berukuran 240-270 gram per ekor diperoleh dari budidaya keramba di Sungai Paku, Riau. Sebanyak 120 ikan disampel, 40 di antaranya difilet dan 80 lainnya dibelah berbentuk kupu-kupu. Ikan selanjutnya dibagi ke dalam 4 batch, dan setiap batch terdiri dari 15 filet dan 15 belahan ikan berbentuk kupu-kupu. Satu batch diasap dalam keadaan segar dan 3 batch lainnya diasap setelah dibekukan pada suhu -18 o C selama 10, 20, dan 30 hari. Ikan segar dan beku dianalisis komposisi proksimat dan water holding capacity, sedangkan ikan asap dideterminasi terhadap Smoking yield, komposisi proksimat, dan mutu sensoris. Kadar air, lemak dan protein ikan segar tidak berbeda dengan ikan yang dibekukan (p>0,05), kecuali water holding capacity dan Smoking yield, yang lebih rendah pada ikan beku dibandingkan ikan segar; dan nilainya semakin rendah dengan semakin lama pembekuan. Smoking yield memliliki korelasi yang lebih erat dengan water holding capacity (r=0,59) dibandingkan dengan kadar air (r=0,01), lemak (r=0,16) dan protein (r=0,02) ikan mentah. Kadar air, lemak dan protein ikan asap lebih rendah pada ikan asap yang dibuat dari ikan beku dibandingkan ikan segar (p<0,05), dan nilainya semakin rendah dengan semakin lama pembekuan. Kehilangan kadar air, lemak dan protein selama pengasapan lebih tinggi pada ikan asap yang dibuat dari ikan beku dari ikan segar, kecuali yang dibekukan 10 hari. Nilai sensoris ikan asap yang dibuat dari ikan beku lebih rendah dibandingkan ikan segar (p<0,05), akan tetapi nilai rasa dan bau tidak berbeda antara ikan asap yang dibuat dari ikan yang dibekukan 10 hari dan ikan segar (p>0,05). Nilai sensoris juga tidak berbeda antara yang dibuat dari ikan difilet dan dibelah (p>0,05).Kata kunci: Hemibagrus nemurus, komposisi proksimat, nilai sensoris, smoking yield, water holding capacity Abstract The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked fresh and the other 3 batches were smoked after being frozen at -18 o C for 10, 20 and 30 days respectively. Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and after smoked, the fish samples were determined for smoking yield, proximate composition and sensory quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for 10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; and the value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to water h...

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Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage

Cited by 134 publications

References 26 publications

Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis)

Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis)

Microbial communities and biogenic amines of crucian carp (Carassius auratus) fillets during partial freezing and chilled storage

Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

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