Effects of Salting and Drying on Shark (<i>Carcharhinus sorrah</i>) Meat Quality Characteristics

Guizani, Nejib; Al-Shoukri, Ali Obaid; Mothershaw, Ann; Rahman, Mohammad Shafiur

doi:10.1080/07373930802046294

Cited by 29 publications

(17 citation statements)

References 48 publications

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“…For fresh fish and çi-roz samples, the chemical composition values were determined as follows: moisture 50.1 ±1.1 mg/100g and 18.5 ±0.2 mg/100g, ash 1.3 ±0.1 mg/100g and 5.2 ±0.3 mg/100g, total protein 20.4 ±2.0 mg/100g and 38.28 ±2.0 mg/100g, total fat 25.08 ±0.8 mg/100g and 37.42 ±0.6 mg/100g. This is in agreement with the conclusions made by literature data (Guizani et al, 2008;Selmi et al, 2010;Bae et al, 2011).…”

Section: Resultssupporting

confidence: 83%

The Effect of Active and Vacuum Packaging on the Quality of Turkish Traditional Salted Dried Fish “Çi̇roz”

Erkan¹

2017

J Food Health Sci

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Abstract:Changes in biochemical and sensory attributes of Turkish traditional salted dried fish products "çiroz" during storage packaged by oxygen absorber and vacuum were investigated. For this purpose, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), TBA index values (TBA-i), free fatty acids value (FFA) and peroxide value (PV), sensory attributes and microbiological analyses were carried monthly during storage. According to sensory analysis and TVB-N results, the samples of çiroz packaged active and vacuum, spoilt on the 6 th months at cold storage. TBA-i, FFA and PV of fatty oxidation parameter showed similarity in both groups of samples. Microbiological findings did not exceed limit values during storage in both groups. When comparing two types of packaging, it is concluded that the active package, which is a new approach, may be an alternative to vacuum packaging. This was determined by the study; oxygen-absorbing systems could be used to pack fish products sensitive to oil oxidation.

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Section: Resultssupporting

confidence: 83%

The Effect of Active and Vacuum Packaging on the Quality of Turkish Traditional Salted Dried Fish “Çi̇roz”

Erkan¹

2017

J Food Health Sci

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“…Figure 3 shows the changes of * , * , * , Δ , and NEB parameters from fresh and rehydrated samples. According to ANOVA, the luminosity ( * ) attained statistically significant differences in all the treatments, resulting in their decrease, which were observed at 95% confidence level ( < 0.05), among the mean values that resulted in two homogeneous groups (40-60-80 ∘ C and fresh), which can be explained because the luminosity was affected mainly by NaCl osmotic pretreatment [47] and the drying temperature [1,29]. The yellowness ( * ) increased during the drying temperature due to the browning [48]; that is, it was proved that the temperatures used affected the * parameter, since these ones showed significant differences ( < 0.05) in the average value for each temperature.…”

Section: Surface Color and Nonenzymatic Browning (Neb)mentioning

confidence: 99%

“…Color changes are in connection with the changes in the structural protein that bring about a difference in light dispersion properties on the surface of abalone samples, like browning reactions [47]. Figure 3 shows the changes of * , * , * , Δ , and NEB parameters from fresh and rehydrated samples.…”

Section: Surface Color and Nonenzymatic Browning (Neb)mentioning

confidence: 99%

“…From the microbiological point of view, there might be some chemical, biochemical, or metabolic reactions of growth due to the quantity of water that is available. However, owing to the fact that the abalone was subjected to an osmotic pretreatment at 15% NaCl, it will cause a slower growth of some microorganism because of the difference in the osmotic pressure or because of chloride ions that are deadly for some pathogens [47], affecting the enzymatic systems and consequently the chemical reaction speed will be reduced.…”

Section: Proximate Analysis and Water Activity ( )mentioning

confidence: 99%

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Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Lemus‐Mondaca

Pizarro-Oteíza

Pérez‐Won

et al. 2018

Journal of Food Quality

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The focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it evaluates the influence of hot-air drying temperature ∘ C) on the product quality. In addition, the mass transfer kinetics of salt and water was also studied. The optimal time of the osmotic treatment was established until reaching a pseudo equilibrium state of the water and salt content (290 min). The water effective diffusivity values during drying ranged from 3.76 to 4.75 × 10 −9 m 2 /s for three selected temperatures (40, 60, and 80 ∘ C). In addition, experimental data were fitted by Weibull distribution model. The modified Weibull model provided good fitting of experimental data according to applied statistical tests. Regarding the evaluated quality parameters, the color of the surface showed a change more significant at high temperature (80 ∘ C), whereas the nonenzymatic browning and texture showed a decrease during drying process mainly due to changes in protein matrix and rehydration rates, respectively. In particular, working at 60 ∘ C resulted in dried samples with the highest quality parameters. IntroductionThe red abalone (Haliotis rufensces) is an herbivorous gastropod mollusk living naturally in the bedrock of water between 1 and 30 m depth. The culture of abalone has increased considerably, since it is highly appreciated as a seafood of high commercial value, especially in countries like China and Japan [1], enjoying the firm texture, as well as cooked product tenderness [2]. This species of abalone is considered exotic seafood and is one of the most expensive seafood products (Briones-Labarca et al., 2011). From the above, the Aquaculture in Chile has grown considerably, while exports have been important after copper, forestry, and fruits, considering that for the future it will be one of the most important sources of food for the world. This way, the cultivation has been currently focused on univalve (red abalone), bivalves (oysters), crustaceans (lobsters), cephalopods (cuttlefish), and salmon species, all with growing demand around the world [3]. Marine products are extremely perishable and the time to spoilage depends mainly on species, handling, processing, and storage temperature [4]. Currently, these products are sold as frozen, canned, or cooked frozen. However, the procedures involved can affect the quality attributes such as texture and taste [5]. Therefore, new treatments and/or processes are needed to minimize biological reactions and physicochemical leading to the loss of food quality [5] in order to increase product shelf-life.Many studies have focused on different methods of preservation, with the hot-air drying being one of the most important processes [6,7]. This process reduces the water activity through loss of moisture, preventing the growth and reproduction of microorganisms [8]. Convective drying

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“…WHC behaviour is influenced by physico-chemical interactions and on the setting of the product on a microstructure (Aguilera and Stanley 1999;Miranda et al 2009). Moreover, it is generally accepted that the degree of hydration is dependent on the degree of cellular and structural disruption (Guizani et al 2008). Some authors have reported that high-pressure treatment helps to reduce water loss, probably because of disaggregation and unfolding of protein and pH of the mixture (Cheftel and Culioli 1997;Butz et al 2003;TabiloMunizaga and Barbosa-Cánovas 2005).…”

Section: Polysaccharides Contentmentioning

confidence: 99%

Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)

et al. 2012

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The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fibre, vitamin C content, polysaccharides content, physicochemical and structural properties of aloe vera gel at three pressure levels (300, 400 and 500 MPa for 3 min) after 35 days of storage at 4±1°C. The results showed that HHP exerted a clear influence on most of the quality parameters studied. Moisture, protein and fat contents did not show changes with an increasing pressure. Ash, crude fibre and carbohydrates content increased with increasing pressure. Vitamin C content did not show significant differences after 35 days of storage. The variation of colour in the samples increased at 500 MPa. Total dietary fibre, water holding capacity and firmness increased with pressure. However, all HHP-treated samples presented a decrease in hydration ratio and polysaccharides content; and also minor alterations in the structural properties were produced at HHP of 300-500 MPa, resulting in a high quality gel.

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Effects of Salting and Drying on Shark (Carcharhinus sorrah) Meat Quality Characteristics

Cited by 29 publications

References 48 publications

The Effect of Active and Vacuum Packaging on the Quality of Turkish Traditional Salted Dried Fish “Çi̇roz”

The Effect of Active and Vacuum Packaging on the Quality of Turkish Traditional Salted Dried Fish “Çi̇roz”

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)

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