Quality changes of nugget prepared from fresh and smoked rainbow trout during chilled storage

Duman, Muhsine; Kuzgun, Nermin Karaton

doi:10.1108/bfj-01-2018-0048

Cited by 9 publications

(10 citation statements)

References 12 publications

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“…According to the elaboration and preservation methods, fishery, meats, and dairy products are similar in nutritional quality . In order to make fish products more attractive, the battering and breading techniques have been extensively used to improve the flavour and texture of fish . Fish nuggets and medallions are prepared (battering coat and prefried) products that only require a minimal final cooking (usually deep frying) by the consumers or food service providers .…”

Section: Introductionmentioning

confidence: 99%

“…2 In order to make fish products more attractive, the battering and breading techniques have been extensively used to improve the flavour and texture of fish. [3][4][5] Fish nuggets and medallions are prepared (battering coat and prefried) products that only require a minimal final cooking (usually deep frying) by the consumers or food service providers. 6 Without the presence of a preservative compound, these kind of products are susceptible to physical, chemical, and microbiological spoilage.…”

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confidence: 99%

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Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films

et al. 2019

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Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible films might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the efficiency of edible fish gelatin films added with carvacrol (blended: FG-0.6CRV and grafted: FG/CRV-g-FG) on the quality retention of commercially available prefried breaded hake medallions (BHMs). Samples of BHM were wrapped into films, heat sealed, and stored at −4 ± 1°C for 49 days. Free carvacrol gelatin films and the unwrapped medallions were used as controls. After predetermined periods of time, samples were analysed in terms of microbiological and physicochemical properties. Overall the storage period, the total volatile basic nitrogen value (TVBN) and the total psychrotrophic bacteria counts (TPC) were significantly lesser in BHM wrapped in FG-0.6CRV than in the other samples. The total oxidation index (TOI), peroxide value (PV), and p-anisidine value (AV) were reduced by 18%, 30%, and 16%, respectively, compared with controls. FG/CRV-g-FG film was not efficient to reduce the microbial spoilage or the oxidation, probably due to the retention of CRV into the matrix avoiding its migration towards the foodstuff, proving the importance of checking the films functionality in real food systems. Sensory evaluation of fried samples wrapped in FG-0.6CRV was also performed. The results indicate that the medallions can be directly cooked and consumed without removing the packaging with a good acceptance by the consumer. KEYWORDS active films, breaded hake medallions, carvacrol, fish gelatin, shelf life

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%

Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films

et al. 2019

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“…However, fish consumption is still significantly lower than in other European countries. On the other hand, people reach for the processed fish products such as ready-made fish dishes more and more often (Duman and Karaton Kuzgun, 2018; Neira et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

Bieńkiewicz

Tokarczyk

Czerniejewska‐Surma

et al. 2019

Heliyon

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The aim of this study was to evaluate qualitative changes in lipids of two most popular freshwater farmed fish (rainbow trout and carp) at particular stages of hot smoking process (brining, drying, smoking and heating). In order to characterize qualitative changes, the amount of peroxides (PV), secondary oxidation products (AsV) and the degree of hydrolysis of lipids (AV) was determined during the smoking process. The studies were carried out both in the fraction of lipids extracted using chloroform-based method (free lipids), as well as the fraction extracted by Bligh and Dyer method of the 1:1 chloroform: methanol ratio (bound lipids). Heat smoking results in loss of fat, especially at the last two stages of the process and the final contents of lipids were about 18% lower in the carp samples and about 10% lower in the trout samples. The dynamics of free lipid oxidation (Ch-lipids) was much smaller than the lipids extracted using B-D method, but the trend of lipid changes was similar. There was no significant difference in the anisidine value between two species, both for free lipids (Ch-lipids) and bound lipids (B-D-lipids), except for the last stage of smoking. No statistically significant differences between the studied species were found also in the case of lipid hydrolysis level, but after the smoking process an amount of free fatty acids increased. Subsequent stages of smoking process resulted in statistically significant losses of EPA and DHA in both fish species and in both types of lipids, i.e. B-D-lipids and Ch-lipids.

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“…Tras lo cual, no existió diferencias significativas en el rendimiento del producto, adhesión del recubrimiento, CRA y atributos sensoriales entre los tratamientos (Shabanpour y Jamshidi, 2014). La utilización de carne ahumada de trucha en el desarrollo de nuggets no solo es microbiológicamente superior a la carne de trucha fresca, sino que además posee propiedades sensoriales más altas (Duman y Karaton Kuzgun, 2018). Mientras que en el almacenamiento de nuggets de trucha a -18°C, Asadi et al (2018) señalaron que la incorporación de un extracto de algas (Iyengaria stellata) tuvo un efecto antioxidante y mejoró la calidad sensorial durante el almacenamiento del producto.…”

Section: Nuggetsunclassified

La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

Florez-Jalixto

Roldán-Acero

2021

Rev. investig. altoandin.

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Trout was introduced in our country in 1928 and managed to adapt to the freshwater ecosystems of the Peruvian highlands. It currently represents the economic livelihood of many micro and small-scale fish farmers, together with medium and large companies in regions such as Puno, Pasco, Huancavelica and Junín, whose growth in recent years has been considerable. The 71.98% of this resource was destined for consumption in its fresh state and only 28.02% was processed as frozen, which shows the lack of diversification of value-added products in the production chain of this sweet aquaculture species, together with a shortage of research. Therefore, the purpose of this research was to compile the latest studies, carried out in different countries, related to the processing of this species because it is an excellent raw material due to its nutritional value and techno-functional characteristics. The research work collected covered the use of traditional methods and technologies such as marinating, salting, drying, and smoking, as well as innovative restructuring processes applied to trout minced muscle and filleting by-products. These investigations found that the different food products were differentiated by their physical and sensory attributes, techno-functional properties, shelf life and/or preparation. With this review, we hope to contribute to the triple helix model focused on this resource, from and for the Andes, to promote its sustained production, productive chain, and food security for the inhabitants of the Andean regions.

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Quality changes of nugget prepared from fresh and smoked rainbow trout during chilled storage

Cited by 9 publications

References 12 publications

Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films

Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films

Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

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