Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Kitanovski, Vladimir Dimche; Vlahova-Vangelova, Desislava; Dragoev, Stefan; Nikolov, H.; Balev, Desislav

doi:10.4172/2155-9546.1000481

Cited by 6 publications

(6 citation statements)

References 45 publications

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“…A similar increase in lipid PV and TBARS values was reported from the frozen storage of cobia fillets (Nguyen & Phan, 2018). The lowest value of TBARS recorded for superchilled vacuum-packaged snakehead fish fillet in our result was comparable to that obtained for superchilled Golden rainbow trout (Kitanovski et al, 2017). Özpola (2022) reported that the TBA content of vacuum-packaged fish ball was lower than air-packaged fish ball during chilled storage at 4 °C for 35 days.…”

Section: Discussionsupporting

confidence: 88%

Effect of packaging method and storage temperature on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets

2023

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The objective of the present study was to investigate the effect of packaging methods (i.e., air-packaging and vacuum-packaging) and storage temperatures (i.e., chilled temperature of 3 ± 1.0 °C and superchilled temperature of -2.5 ± 0.5 °C) on the sensory quality and lipid stability of fresh snakehead fish fillets. The results indicated that vacuum packaging and superchilled storage significantly improved the quality of fresh snakehead fillets, resulting in lower free fatty acids (FFA), hydroperoxide (PV), and thiobarbituric acid-reactive substances (TBARS) values and higher phospholipid (PL) content compared to other groups. Sensory analysis using the quality index method (QIM) and Torry scores rejected the air-packaged and vacuum-packaged fillets on days 9 and 13 at chilled storage, respectively. Meanwhile, the shelf-lives of air-packaged and vacuum-packaged fillets stored at superchilled temperature of -2.5 ± 0.5 °C were 15 and 25 days, respectively. Strong linear correlations (r 2 = 0.9871 for chilled-air-packaged fillets, r 2 = 0.9605 for chilled-vacuum-packaged fillets, r 2 = 0.9797 for superchilled-air-packaged fillets and r 2 = 0.9132 for superchilled-vacuum-packaged fillets) were found between the QI values and storage time of each fillet group. It can be reasonably concluded that vacuum packaging and storage at -2.5 ± 0.5 °C was more efficient in preserving the fresh quality of the snakehead fish fillets.

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Section: Discussionsupporting

confidence: 88%

Effect of packaging method and storage temperature on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets

2023

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“…First, the extracted fat was titrated according to ISO 660:2020 [27] to determine the acid value (AV). The FFA content was determined using equation 2 described by Kitanovski et al [28]. 𝐹𝐹𝐹𝐹𝐹𝐹 = 𝐹𝐹𝐴𝐴 * 0.503, % 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑎𝑎𝑂𝑂𝑂𝑂𝑎𝑎 (2) To determine the quantity of primary products of lipid oxidation was used the methodology of Shantha and Decker [29] as known as peroxide value (POV).…”

Section: Total Lipid Extraction and Determination Of The Oxidative St...mentioning

confidence: 99%

A comparative analysis of cooked smoked cockerel products derived from male layer-type chickens (Lohmann Brown Classic hybrid) and dual-purpose cocks (based on Bresse Gauloise)

Dragoev,

Balev,

Vlahova-Vangelova

et al. 2024

BIO Web Conf.

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Breeding of chickens is divided in two categories: meat production with focus on the males, and egg production – targeting the females. Culling of male layer-type chickens is a long-standing practice but is now ban some European countries. The dual-purpose cocks (based on Bresse Gauloise) are potential solution to the problem with banned culling practices. The aim of this work is to compare the cooked smoked cockerel products derived from male layer-type chickens (MLC) and dual-purpose cocks (DPC). The highest sensory scores were awarded to the thighs and fillets of the DPC. The hardness, springiness, gumminess, and chewiness, were greater in the thighs of the MLC. In contrast, these parameters were lower in the fillets. The degree of proteolysis in the thighs and fillets of the MLC was greater. The protein content in the tight was not affected by the breed of the cockerels. In contrast higher protein content in MLC fillets was found. Fat or ash content was not affected significantly by the breed of the cockerels. Overall, both breeds of cockerels used for the production of cooked smoked products had a similar and sufficiently high yield, establishing an opportunity for their industrial utilization.

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“…This prolonged preservation ensures that products remain fresh, safe, and flavorful for extended durations, reducing food wastage and enhancing economic sustainability. Cryogenically frozen foods maintain their quality and taste, making them readily available to consumers regardless of seasonal variations in production [48,51].…”

Section: Extended Shelf Lifementioning

confidence: 99%

Innovative approaches in food processing: enhancing quality, preservation, and safety through advanced technologies: A review

Adam Salifou,

Christian Tétédé Rodrigue Konfo,

Alexandrine Bokossa

et al. 2023

World J. Adv. Res. Rev.

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This review aims to offer a coherent and scientifically overview, contributing to the understanding advanced food technologies and their pivotal role in shaping the future of the food industry. Its explores the integration of advanced food technologies, specifically nanotechnology, cryogenics, and controlled fermentation, within the food industry. Utilizing a systematic and analytical approach, this study delves into recent developments, applications, challenges, and future prospects associated with these technologies. A meticulous analysis of peer-reviewed literature, expert consultations, and real-world case studies provides valuable insights into the multifaceted impact of nanotechnology, cryogenics, and controlled fermentation on food quality, safety, and sustainability. Additionally, the review examines regulatory frameworks and ethical considerations, shedding light on the evolving landscape of food science and technology.

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Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Cited by 6 publications

References 45 publications

Effect of packaging method and storage temperature on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets

Effect of packaging method and storage temperature on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets

A comparative analysis of cooked smoked cockerel products derived from male layer-type chickens (Lohmann Brown Classic hybrid) and dual-purpose cocks (based on Bresse Gauloise)

Innovative approaches in food processing: enhancing quality, preservation, and safety through advanced technologies: A review

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