Muscle Quality of Yellowfin Tuna<i>(Thunnus albacares)</i>Steaks After Treatment with Carbon Monoxide Gases and Filtered Wood Smoke

Kristinsson, Hörður G.; Ludlow, N.; Balaban, Murat Ö.; Otwell, W. Steven; Welt, Bruce A.

doi:10.1300/j030v15n03_05

Cited by 9 publications

(4 citation statements)

References 28 publications

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“…Therefore, a low content in fat, albeit much richer in x3 PUFA and enough to guarantee 500 mg EPA þ DHA per day and 100 g serving, may better oppose to lipid oxidation than high fat content, even when this fat is extremely poor in x3 PUFA. Moreover, variations during storage time suggest that low rates of lipid oxidation were coupled with increased MDA degradation, due to MDA reacting with the muscle proteins (Kristinsson et al, 2006) and, thus, forcing TBARS values to decrease. Whereas, CLO products exhibited declines after 21 and 42 days for 2 and 10 C, respectively, control products presented the same trend only after 42 (at 10 C) and 63 days (at 2 C).…”

Section: Tbarsmentioning

confidence: 99%

Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with ω3 Fatty Acids

Cardoso

Mendes

Pedro

et al. 2010

Food sci. technol. int.

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Two ready-to-eat minced fish products from hake were developed, their proximate composition and fatty acid profiles determined and their quality changes followed during 3.5 months under refrigeration at 2 ± 1 °C and 10 ± 1 °C. These products contain dietary fiber and are innovative and healthy. The formulation was identical, except vegetable oil (VO), 5.6% (w/w) in one group and 2.7% (w/w) plus 2.9% (w/w) cod liver oil (CLO) in the other. CLO products had a higher ω3/ω6 ratio (0.54 ± 0.02 versus 0.08 ± 0.02) and ensured, per 100 g serving, the 500 mg recommended daily intake of eicosapentaenoic and docosahexaenoic acids. CLO products showed lower gel strength (p ≤ 0.05), however, other textural properties were similar to those of the VO group. Thiobarbituric acid reactive substances values were higher in CLO products. All groups presented acceptable sensory scores and no microbiological growth. During storage products became redder and less yellow, while seafood aroma and flavor declined and saltiness perception augmented. Temperature had a negative effect on sensory elasticity and instrumental texture.

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Section: Tbarsmentioning

confidence: 99%

Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with ω3 Fatty Acids

Cardoso

Mendes

Pedro

et al. 2010

Food sci. technol. int.

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“…Numerous fish species have been treated by this process—tuna, snapper, mahi mahi, marlin, swordfish, and tilapia (GAA , Pivarnik and others ). Studies have focused on the effects of CO/FS on a variety of quality and safety indicators in the dark‐colored fish muscle, such as yellowfin tuna (Kristinsson and others , ; Pivarnik and others ), mahi mahi (Kristinsson and others ), and Spanish mackerel (Garner ). Research is not readily available on the effects of CO/FS treatment on the overall quality of light‐colored fish muscle, such as tilapia, for which CO‐treated frozen product is widely available in the U.S. market (Anderson and Wu ; GAA ), and is competing with fresh, untreated (UT) tilapia at retail because it is less expensive for consumers (Seafood Source ).…”

Section: Introductionmentioning

confidence: 99%

Quality Assessment of Commercially Processed Carbon Monoxide‐Treated Tilapia Fillets

Pivarnik

Faustman

Suman

et al. 2013

Journal of Food Science

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Carbon monoxide (CO) has been used to stabilize the color of fish muscle during frozen storage and distribution. This study compared changes in the quality profiles of CO-treated and untreated (UT) tilapia fillets stored at 21 to 22 °C (room temperature), 4 to 5 °C (refrigerated), and 0 °C (iced). Samples (n = 3) were analyzed at different time intervals for chemical, lipid oxidation, microbiological, color, and expert sensory profiles. CO samples contained greater (P < 0.05) apparent ammonia and total volatile base nitrogen (TVB-N) at day 0, with greater (P < 0.05) TVB-N throughout refrigerated and iced storage. At time 0, peroxide values (POV) and thiobarbituric-acid-reactive substances were lower (P < 0.05) for CO samples and continued to have lower trends throughout all storage temperatures. Microbiological analysis at time 0 did not show any differences between UT and CO samples. Redness (a*) color values were greater (P < 0.05) in CO tilapia at time 0; however, treated product showed a more rapid decline in a* throughout all storage temperatures. While expert sensory evaluation showed no statistical differences between UT and CO tilapia at time 0, CO product failed sensory assessment sooner than UT product when stored refrigerated and in ice.

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“…Some studies have published the effects of CO treatment on the quality of tuna flesh. Hygienic value, texture, water holding capacity, microbiological, sensory profiles, volatile ammonia base and other chemical parameters in fish spoilage, are variables that have been reported regarding the effects of CO treatment in flesh meat (Huang, Shiau, Hung, & Hwang, 2006;Kristinsson, Ludlow, Balaban, Otwell, & Welt, 2006;Neethling, Hoffman, & Britz, 2013;Pivarnik et al, 2011;Suryaningrum & Ikasari, 2019).Those studies usually observed specific variables in tuna meat that have been kept in frozen or refrigerated preservation. Our current study presents the comparison of tuna steak quality with and without CO treatment in iced storage, in order to obtain information on meat color retention as well as chemical changes during deterioration process.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Carbon Monoxide Treatment on the Physical and Chemical Qualities of Tuna Steak during Iced Storage

Ariyani

Kristiningrum²,

Barokah

et al. 2020

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Injection or modification of the atmosphere in the meat packaging by carbon monoxide (CO) has been known to retain the color stability of red meat including those of tuna. The red color in tuna meat has been commonly used as a freshness indicator by consumers, especially those for raw consumption. However, other information on the freshness level in fish, in addition to color, is also important to assess in the food safety of marine and fisheries products. This study aims to evaluate the effects of CO on the chemical and physical properties of tuna steak during storage on ice. This study was conducted using bigeye tuna (Thunnus obesus) as the raw material. The tuna was cut into loins to form steaks and divided into two groups, one group without CO injection or control, and another group was injected with CO. Both CO-treated tuna steak and control were preserved in a cool-box filled with ice for 14 days. The observation was conducted every two days by determining color (chromameter method), sensory preference (hedonic method), and several chemical parameters, including total volatile base (TVB), K value, and histamine content that related to the spoilage process. Results showed that after 14 days of preservation in iced storage, the reddish color of CO-treated tuna steak was retained, whereas that of control turned brown. In the sensory tests, the panelists preferred the CO-treated tuna steak to control due to its reddish color. There were no significant differences between the content of TVB accumulation and the K value in CO-treated tuna steak and the control. Furthermore, the K value of CO-treated tuna steak and control reached the rejected level on day 14. The difference between CO-treated tuna steak and control was based on the content of histamine, where that of control was significantly higher than tuna steak treated with CO. Therefore, this research showed that the effects of CO treatment were only on the appearance of the steak; meanwhile, the deterioration process in fish is generally unaffected. Precautions are thus needed for consumers, since color may not be the only factor that indicates the freshness of tuna steak.

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Muscle Quality of Yellowfin Tuna(Thunnus albacares)Steaks After Treatment with Carbon Monoxide Gases and Filtered Wood Smoke

Cited by 9 publications

References 28 publications

Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with ω3 Fatty Acids

Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with ω3 Fatty Acids

Quality Assessment of Commercially Processed Carbon Monoxide‐Treated Tilapia Fillets

The Effects of Carbon Monoxide Treatment on the Physical and Chemical Qualities of Tuna Steak during Iced Storage

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