Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during post-mortem storage

Ayala, María Dolores; Abdel, I.; Santaella, Marina; Martı́nez, Carmen; Periago, María Jesús; Gil, Francisco; Blanco, Alfonso; López-Albors, Octavio

doi:10.1016/j.lwt.2009.08.023

Cited by 105 publications

(96 citation statements)

References 34 publications

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“…The initial reduction in the pH on 5th day in both the samples might be due to the accumulation of lactic acid by anaerobic glycolysis and the liberation of inorganic phosphates by the degradation of ATP. This is in agreement with the result reported by Ayala et al (2010) ice storage. The reduction in pH after 3rd day indicates the stress which the fish encountered during harvesting.…”

Section: Phsupporting

confidence: 94%

Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice

et al. 2014

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Pangasianodon hypophthalmus (sutchi catfish) is a fresh water catfish extensively being cultured in the South East Asian countries in the recent years. The present study provides the first report on the effects of gutting on the quality characteristics of aquacultured sutchi catfish stored in ice. pH of whole ungutted and gutted catfish didn't show significant difference (p>0.05) during ice storage period. Total Volatile Base Nitrogen (TVB-N), Alpha Amino Nitrogen (AAN), Free Fatty Acids (FFA) and Thio Barbituric Acid Reactive Substance (TBARS) were lower in gutted fish compared to whole ungutted fish at any particular day during ice storage. However, gutted fish expressed higher rate of primary lipid oxidation than ungutted fish. Textural degradation of the fish muscle as indicated by hardness, cohesiveness, springiness and chewiness was lower in gutted fish. Results of sensory evaluation revealed that gutting has significantly improved the sensory quality of the fish. However, microbiological analysis revealed higher Total Plate Count (TPC) and Enterobactereaceae count in gutted fish. The shelf life of gutted and whole ungutted sutchi cat fish as determined by microbiological analysis was 16-18 days and 18-20 days respectively while storage in ice.

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Section: Phsupporting

confidence: 94%

Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice

et al. 2014

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“…Ayala et al [36] found deterioration of sea bream quality during 22 days of storage at 4°C, which may have been due to the degradation of collagen and cytoskeletal proteins by the action of endogenous enzymes during storage. In addition, Ishiwatari et al [37] discovered that protein denaturation further affected the change in the state of water.…”

Section: Texture Profile Analysis (Tpa)mentioning

confidence: 99%

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Sun

et al. 2018

International Journal of Food Properties

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Mandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly deteriorated. Certain low-abundance proteins were degraded during the shelf life, which resulted in changes in protein conformation and protein-water interaction patterns. The water-holding capacity of the fish decreased during 4°C storage; nuclear magnetic resonance analysis showed that the binding of water in fish was weakened as shelf storage prolonged and a portion of the free water was also "squeezed" to the surface of the fish in the later stages of storage. A correlation analysis showed that a decrease in the immobilized water content and mobility was associated with quality deterioration of the fish, which may be a result of increase in hydrophobic interaction and disulfide bonds in the fish during storage. ARTICLE HISTORY

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“…Autolytic changes also involve proteolytic enzymes (Ayala et al, 2010;Li et al, 2013). These are responsible for the characteristic softening of the tissue (FAO, 1995;Hultmann and Rustad, 2007) as they hydrolyze proteins in the muscle, signaling that the flesh will soon deteriorate (Hultmann and Rustad, 2007).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

2015

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We assessed the degree of freshness of gutted and ungutted red tilapia (Oreochromis ssp) using physicochemical and microbiological analyses of samples of gutted red tilapia on days 0, 3, 5, 8, 11, 14 and 17 and of ungutted red tilapia on days 0, 3, 6, 9, 11, 14 and 16. The total sample size was five fish stored in ice at temperatures between 0 and 4 °C. Different methods were used to study the degree of freshness: pH, water holding capacity (WHC) and microbiological analysis (aerobic mesophilic count). Once we obtained the results, a one-way analysis of variance (ANOVA) was used to determine possible correlations between the values of deterioration and the data obtained by other analysis methods. The one-way ANOVA showed that statistically significant differences (P<0.05) were found in almost all of the parameters analyzed throughout the storage times, indicating the loss of freshness in the fish. In the gutted fish, the firmness of the fillets and the whole fish presented the most noticeable statistically significant deterioration on day eight of storage, when the six logarithmic cycles of aerobic mesophilic bacteria counts were exceeded, and the fillets presented a statistically significant deterioration of the WHC. The ungutted fish began to lose freshness that limited the consumption of the food between the third and sixth day of storage, with aerobic mesophilic bacteria counts of 7.33±1.07 Log CFU g -1 and 7.14±1.60 Log CFU g -1 , respectively. Similarly, significant decreases in firmness in the fillets and abdomen were noticed on the third day of storage.

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Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during post-mortem storage

Cited by 105 publications

References 34 publications

Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice

Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

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