Freezing/defrosting/frying of sardine fillets. Influence of slow and quick defrosting on protein quality

García‐Arias, M. Trinidad; Alvárez-Pontes, Esther; García, Fernández; Sánchez-Muniz, Francisco J.

doi:10.1002/jsfa.1366

Cited by 30 publications

(5 citation statements)

References 30 publications

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“…Reports providing nutritional data for Mediterranean fish and shellfish are mostly focused on raw samples15–18 and not on the cooked food which is actually consumed. Only a few studies exist concerning pan‐frying of Salmo gairdneri 19 and Sardina pilchardus 20, 21 in the Mediterranean region. To our knowledge no data concerning pan‐frying of Mediterranean fish and shellfish in VOO have been previously reported.…”

Section: Introductionmentioning

confidence: 99%

Dietary evaluation of Mediterranean fish and molluscs pan‐fried in virgin olive oil

2004

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The effect of domestic pan-frying in virgin olive oil (VOO) on the proximate composition, energy content, cholesterol, squalene and fatty acids in the edible portion of six species of finfish, common squid and mussels just caught from several regions of the Aegean Sea (Mediterranean Sea) was investigated. The species selected are traditionally consumed pan-fried in VOO by the Greeks. On a fresh weight basis, pan-frying caused significant water loss and increase of total fat, crude protein and energy content. The amount of VOO absorbed during frying ranged from 4.5 to 14.2% of fresh matter, showing a non-linear negative correlation with initial fat, fish length and fish weight. Cholesterol content increased from 25 to 106 mg 100 g −1 fresh weight (fw) to 33-130 mg 100 g −1 fw after frying. VOO absorbed during frying resulted in a 20-78 times increase of squalene content and in significant alteration of fatty acid composition, the major change being the increase of monounsaturated fatty acids which became predominant in all fried samples. The intakes of fat and major fatty acid classes by consuming the pan-fried seafood were comparable with the respective average Greek values. Frying in VOO resulted in a two to three times decrease of the atherogenic index and a slightly less decrease of the thrombogenic index. Both indices remained lower than 0.45 in all fried samples. The cholesterol-saturated fat index and the cholesterol index increased up to twice after frying, ranging between 3.4-9.9 and 2.9-9.3, respectively. From the results obtained it is concluded that fish and shellfish pan-fried in VOO present a healthy lipid profile in terms of the n-6/n-3 ratio, major fatty acid classes and total fat content.

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Section: Introductionmentioning

confidence: 99%

Dietary evaluation of Mediterranean fish and molluscs pan‐fried in virgin olive oil

2004

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“…Some foods, such as seafood and meat products, are frozen during their storage and transportation and thawed before consumption. The quality of thawed products, such as nutrition composition, and texture are significantly affected by the thawing technique (García‐Arias et al., 2003; Li et al., 2019; Zhang et al., 2017). Conventionally, food products are thawed by air, water, vacuum, chill storage, and so on.…”

Section: Ultrasonic‐ and Microwave‐assisted Thawing Techniquementioning

confidence: 99%

Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

Zhou

Wang

et al. 2023

Comp Rev Food Sci Food Safe

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Microwaves are electromagnetic waves of specific frequencies (300 MHz–3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields. Combined ultrasonic and microwave technology is exploited by researchers as an improvement technique and has been successfully applied in food processing such as thawing, drying, frying, extraction, and sterilization. This paper overviews the principle and characteristics of ultrasonic‐ and microwave‐assisted food processing techniques, particularly their combinations, design of equipment, and their applications in the processing of agricultural products such as thawing, drying, frying, extraction, and sterilization. The combination of ultrasonic and microwave is applied in food processing, where microwave enhances the heating rate, and ultrasonic improves the efficiency of heat and mass transfer. The synergy of the heating effect of microwave and the cavitation effect of ultrasonic improves processing efficiency and damages the cell structure of the material. The degradation of nutrient composition and energy consumption due to the short processing time of combined ultrasonic and microwave technology is decreased. Ultrasonic technology, as an auxiliary means of efficient microwave heating, is pollution‐free, highly efficient, and has a wide range of applications in food processing.

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“…It can be seen that there is a decrease in ash content when sample A and B are compared. Decreased ash content according to Daramola et al (2007) and Garcia-Arias et al (2003) can be caused due to the cooling process of muscle tissue, the ratio of muscle and bone in the sample and skin activity when melting ice in a cold storage. The difference in ash content in the muscle and cutlassfish's diet can be attributed to the difference in the ratio of muscle to bone between the two.…”

Section: Journal Of Biology and Life Sciencementioning

confidence: 99%

Feeding Preference of Cutlassfish (Trichiurus lepturus Linnaeus) in Coastal Waters of Gunungkidul, Yogyakarta

Paramita¹,

Trijoko²

2021

JBLS

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Research on cutlassfish’s diet has been carried out in several areas, but similar research does not exist or still rarely found in Gunungkidul. The aim of this study is to determine the overall composition of the cutlassfish's food, the most dominant type of food and cutlassfish's growth pattern. Methods including random sampling in the field, measurement of length and weight and identification of food types using stomach analysis method and proximate analysis on both cutlassfish’s muscle and diet. The results of the study then analyzed using the formula by Walpole (1992), length-weight relationship formula according to Le Cren (1951) followed by determining the value of b with the t-test at confidence interval of 96% and condition factor. Food composition and preferences were calculated using numerical and volumetric methods to find the IP (Index of Preponderance) and IRI (Index Relative Importance) values. Composition based on types of food is dominated by fish at 89% with Engraulidae as the main group with total percentage of IP 45.58 and IRI 76.47, respectively. Proximate analysis values indicate low levels of protein (with highest value of 23.82%) and high-moisture content (with highest value of 71.98%) caused by cold temperatures during storage. The regression showed that cutlassfish have an allometric positive growth pattern. The results revealed that the food is sufficient for the growth of cutlassfish (Trichiurus lepturus).

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Freezing/defrosting/frying of sardine fillets. Influence of slow and quick defrosting on protein quality

Cited by 30 publications

References 30 publications

Dietary evaluation of Mediterranean fish and molluscs pan‐fried in virgin olive oil

Dietary evaluation of Mediterranean fish and molluscs pan‐fried in virgin olive oil

Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

Feeding Preference of Cutlassfish (Trichiurus lepturus Linnaeus) in Coastal Waters of Gunungkidul, Yogyakarta

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