Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage

Hernández, Marta; López, M.B.; Álvarez, A.; Ferrandini, E.; Garcı́a, Benjamı́n Garcı́a; Garrido, María Dolores Pitarch

doi:10.1016/j.foodchem.2008.09.045

Cited by 205 publications

(190 citation statements)

References 27 publications

Supporting

Mentioning

127

Contrasting

Unclassified

Order By: Relevance

“…Total viable counts (TVC) and psychrophilic bacteria counts in fresh meagre fillets were found to be 3.77 log cfu/g and 3.11 log cfu/g, respectively. These results are in line with those of Hernández et al (2009) for fresh meagre fillets, namely 3.11 log cfu/g and 2.82 log cfu/g, respectively. The growth of micro-organism is halted at temperatures below -10 ºC thus frozen fish has fewer bacteria than fresh fish (8,45) but, depending on the method used, bacteria resume growth during thawing (23,27).…”

Section: Physical and Chemical Analysissupporting

confidence: 91%

“…TVB-N values of fresh meagre fillets were found to average 14.99±1.14 mg N/100 g sample. The observed results are lower than those of fresh meagre fillets reported by Hernández et al (2009), 20.4 ± 0.97 mg N/100 g sample. After application of the thawing treatments the values of TVB-N were decreased significantly when compared to the fresh samples (p<0.05) ( Table 2).…”

Section: Physical and Chemical Analysiscontrasting

confidence: 77%

“…It is a highly valuable commercial fish species which is resistant to aquaculture conditions and changing environmental conditions (20,34,36). Due to its size and shape, there is good potential for marketing of meagre fillets (20). Moreover, its nutritional composition of about 20 % proteins, 1.4 % crude fat (34) favours its consumption as a 'healthy food'.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of different thawing methods on the quality of meagre fillets

ESTEVES¹

2015

Ankara Üniversitesi Veteriner Fakültesi Dergisi

View full text Add to dashboard Cite

Summary:The aim of this study was to determine the effect of different thawing methods (air, refrigerator, water and microwave) on physical, chemical and microbiological quality of meagre fillets which were frozen and stored at -20°C for 21 days. The samples were compared for colour changes, pH, total volatile basic nitrogen (TVB-N), hardness, adhesiveness, total viable count (TVC), total psychrophilic count (TPC) and hydrogen-sulphide producing bacteria (H 2 S). In terms of hardness, refrigerator thawed samples exhibited a harder texture compared to other ones. Taking into account all parameters studied, refrigerator thawing was found to be more suitable for the frozen meagre fillets.Key words: Frozen fish, Meagre (Argyrosomus regius), Quality, Thawing methods. Farklı çözdürme tekniklerinin sarıağız balığı filetolarının kalitesi üzerine etkileriÖzet: Bu çalışmanın amacı dondurulmuş ve -20°C'de 21 gün muhafaza edilen sarıağız balığı filetolarında farklı çözdürme tekniklerinin (hava, buzdolabı, su ve mikrodalga) fiziksel, kimyasal ve mikrobiyolojik etkilerinin belirlenmesidir. Örnekler, renk değişimleri, pH, toplam uçucu bazik azot, sertlik, yapışkanlık, toplam canlı sayısı, toplam psikrofilik bakteri sayısı ve hidrojen sülfit üreten bakteri sayısı açısından karşılaştırılmışlardır. Sertlik açısından buzdolabında çözdürülen örnekler en yüksek değeri almıştır. Çalışılan bütün parametreler göz önüne alındığında dondurulmuş sarıağız balığı filetoları için buzdolabında çözdürme en uygun metod olarak belirlenmiştir.

show abstract

Section: Physical and Chemical Analysissupporting

confidence: 91%

Section: Physical and Chemical Analysiscontrasting

confidence: 77%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of different thawing methods on the quality of meagre fillets

ESTEVES¹

2015

Ankara Üniversitesi Veteriner Fakültesi Dergisi

View full text Add to dashboard Cite

show abstract

“…For example, Hernandez et al (2009) studied lipid oxidation of aquacultured meagre (Argyrosomus regius) fillets during 18 d of storage at 4 C, finding significant differences from day 7 onwards. Particularly, TBARS gradually increased from 0.10 to 2.55 mg MDA/kg flesh.…”

mentioning

confidence: 99%

From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

163

106

View full text Add to dashboard Cite

Lipid oxidation is a very complex and important event threatening the quality of foods especially of those containing highly unsaturated fats. Fish are the main source of polyunsaturated fatty acids that, unfortunately, are highly susceptible to degradation process, such as oxidation. Fish supply chain generally involves many steps and each of them together with their interaction might play a central role in muscle quality maintenance. From this review emerged that antioxidants supplementation diet can play a central role to limit the detrimental effects of stress (preslaughter or at killing) and storage. In this sense, lycopene shows the best antioxidant activity during stressful conditions while a-tocopherol acts preferentially in long-term frozen storage. Stress just before or at slaughter can greatly threaten flesh quality both immediately and after storage by inducing numerous metabolic pathways, that often involve the production of very reactive molecular species, such as hydroperoxides. A common operation such as bleeding can significantly reduce both reactive molecules and haemoglobin (Hb), which is recognised as a great pro-oxidant. Temperature and duration are two critical points of storage phase which has to be considered even by consumers. Frozen storage at very low temperatures (À30 C, À40 C) confirms to be the best storage practise. Finally, cooking can compromise aromatic profile of cooking fillets. Thus, feeding antioxidant, reducing stress both during pre-slaughter practise and at killing, good storage practises, if associated with an appropriate cooking method (low temperature, short time) seems to be the clues for preserving the fragile lipid fraction from farm to fork. ARTICLE HISTORY

show abstract

“…Preservation in ice is one of the most efficient ways of retarding spoilage. When evaluating the quality of fish and fishery products depending mainly on the procedures followed during handling, processing and storage, from the moment it is caught until it reaches the consumers, freshness is the most important and fundamental single criterion (Hernandez et al 2009). Natural protective methods are popular with the increasing health concern of conscious consumer.…”

Section: Introductionmentioning

confidence: 99%

Citrus peel extract incorporated ice cubes to protect the quality of common pandora

et al. 2015

View full text Add to dashboard Cite

The objective of this study was to investigate the effects of ice with albedo and flavedo fragments of Citrus (Grapefruit (Citrus paradisi) and Bitter orange (Citrus aurantium L.)) extracts on the quality of common pandora (Pagellus erythrinus). Concentrated citrus extracts were diluted with distilled water (1/100w/v) before making of ice. The ice cubes were spread on each layer of fishes and stored at 0°C for 15 days. The pH value showed a regular increase in all samples. TVB-N levels of bitter orange treatment groups were recorded lower than the other groups reaching to 25.11± 0.02 mg/100 g at the end of the storage. The TMA-N values of bitter orange treatment groups were lower than that of control and grapefruit treatment groups. In terms of TBARS value, alteration was observed in the control samples and this value significantly (p<0.01) increased from 0.101±0.011 mg MA/ kg to 0.495±0.083 mg MA/kg, while remained lower in the citrus extracts treatment groups at the end of storage since their antioxidant capacity. The oxidation was suppressed in citrus extracts treatment groups, especially in bitter orange flavedo treatment. The results showed the bitter orange albedo and bitter orange flavedo extracts in combination with ice storage have more effectiveness in controlling the biochemical indices in common pandora.

show abstract

Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage

Cited by 205 publications

References 27 publications

Effects of different thawing methods on the quality of meagre fillets

Effects of different thawing methods on the quality of meagre fillets

From farm to fork: lipid oxidation in fish products. A review

Citrus peel extract incorporated ice cubes to protect the quality of common pandora

Contact Info

Product

Resources

About