Instrumental Texture Measurement

Careche, Mercedes; Barroso, Marta

doi:10.1002/9781444322668.ch9

Cited by 7 publications

(7 citation statements)

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“…The primary characteristics hardness, springiness, adhesiveness and cohesiveness were determined. Chewiness (secondary characteristic) was calculated as the product of hardness, cohesiveness and springiness (Hyldig and Nielsen, 2001; Careche and Barroso, 2009).…”

Section: Methodsmentioning

confidence: 99%

Dietary Creatine Supplementation in Gilthead Seabream (Sparus aurata): Comparative Proteomics Analysis on Fish Allergens, Muscle Quality, and Liver

et al. 2018

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The quality of fish flesh depends on the skeletal muscle's energetic state and delaying energy depletion through diets supplementation could contribute to the preservation of muscle's quality traits and modulation of fish allergens. Food allergies represent a serious public health problem worldwide with fish being one of the top eight more allergenic foods. Parvalbumins, have been identified as the main fish allergen. In this study, we attempted to produce a low allergenic farmed fish with improved muscle quality in controlled artificial conditions by supplementing a commercial fish diet with different creatine percentages. The supplementation of fish diets with specific nutrients, aimed at reducing the expression of parvalbumin, can be considered of higher interest and beneficial in terms of food safety and human health. The effects of these supplemented diets on fish growth, physiological stress, fish muscle status, and parvalbumin modulation were investigated. Data from zootechnical parameters were used to evaluate fish growth, food conversion ratios and hepatosomatic index. Physiological stress responses were assessed by measuring cortisol releases and muscle quality analyzed by rigor mortis and pH. Parvalbumin, creatine, and glycogen concentrations in muscle were also determined. Comparative proteomics was used to look into changes in muscle and liver tissues at protein level. Our results suggest that the supplementation of commercial fish diets with creatine does not affect farmed fish productivity parameters, or either muscle quality. Additionally, the effect of higher concentrations of creatine supplementation revealed a minor influence in fish physiological welfare. Differences at the proteome level were detected among fish fed with different diets. Differential muscle proteins expression was identified as tropomyosins, beta enolase, and creatine kinase among others, whether in liver several proteins involved in the immune system, cellular processes, stress, and inflammation response were modulated. Regarding parvalbumin modulation, the tested creatine percentages added to the commercial diet had also no effect in the expression of this protein. The use of proteomics tools showed to be sensitive to infer about changes of the underlying molecular mechanisms regarding fish responses to external stimulus, providing a holistic and unbiased view on fish allergens and muscle quality.

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Section: Methodsmentioning

confidence: 99%

Dietary Creatine Supplementation in Gilthead Seabream (Sparus aurata): Comparative Proteomics Analysis on Fish Allergens, Muscle Quality, and Liver

et al. 2018

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“…Instrumental texture tests have been largely used for fish freshness evaluation (Olafsdottir et al. 2004; Careche and Barroso 2009) including gilthead sea bream (Ginés et al. 2002; Caballero et al.…”

Section: Resultsmentioning

confidence: 99%

“…The complexity of fish shape and size, the nonuniformity of fish muscle and the lack of homogeneity of the samples in general add to the interindividual variation of the measurements considerably, and are considered significant drawbacks in instrumental texture measurement of fish freshness (Careche and Barroso 2009). Additionally, in fish freshness evaluation, there are often problems in correlating instrumental and sensory results, although suggestions have been made to overcome them (Hyldig and Nielsen 2001).…”

Section: Resultsmentioning

confidence: 99%

“…Regarding the instrumental tests, a significant part of nondestructive texture profile analysis (TPA) methods relies on compression tests, performed in semi‐static manner (Careche and Barroso 2009). A slow and gradual loading of the fish performed up to a prespecified value, and the resulting deformation, directly related to its hardness, is recorded.…”

Section: Resultsmentioning

confidence: 99%

“…That is an indication of the fish ability to react to the imposed speed of loading resulting from its viscoelastic behavior. Hence, specific information on the fish “degree of solidity” (Careche and Barroso 2009), itself directly related to any deterioration of tissues and muscles, is cost‐effectively obtained without additional stress relaxation tests.…”

Section: Resultsmentioning

confidence: 99%

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Cost‐effective and Nondestructive Textural Assessment of Fish Freshness via System Identification Principles

Grigorakis

Dimogianopoulos

2010

Journal of Texture Studies

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This paper introduces a cost‐effective, rapid and nondestructive methodology exploiting system identification principles for monitoring the textural changes of fish during ice storage. Gilthead sea bream stored in ice for 0 (freshly killed) and 6 days are placed on a spring‐based weight scale and suffer a single, light and reproducible shock by a mallet. The reaction force, measured by the scale and recorded (throughout time) as an electrical signal, is analyzed via system identification principles for estimating the fish stiffness and damping ability in each freshness stage. Results highlight significant and highly repeatable reductions of the fish damping in 6 days of ice storage, due to textural changes undermining its ability of absorbing the shock‐induced energy. The methodology correlates well with organoleptic findings, describing significant elasticity loss in the 6th day ice‐stored fish. Thus, the proposed nondestructive methodology shows potential for cost‐effectively estimating textural changes in fish and for correlating them with freshness. PRACTICAL APPLICATIONS The present methodology showed that a cost‐effective experimental setup used along with simple but carefully executed tests and basic principles of system identification may reliably measure physical changes in fish, even in high‐quality shelf‐life stages. Thus, it could serve as an improvement upon methods indicating degree of spoilage. Its potential practical applications include fisheries and the aquaculture industry, as well as fish freshness evaluation in lab tests.

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Seafood Quality Assessment

Oehlenschläger

2013

Seafood Processing

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Instrumental Texture Measurement

Cited by 7 publications

References 125 publications

Dietary Creatine Supplementation in Gilthead Seabream (Sparus aurata): Comparative Proteomics Analysis on Fish Allergens, Muscle Quality, and Liver

Dietary Creatine Supplementation in Gilthead Seabream (Sparus aurata): Comparative Proteomics Analysis on Fish Allergens, Muscle Quality, and Liver

Cost‐effective and Nondestructive Textural Assessment of Fish Freshness via System Identification Principles

Seafood Quality Assessment

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