Stability of potassium iodide and omega-3 fatty acids in fortified freshwater fish emulsion sausage

Panpipat, Worawan; Yongsawatdigul, Jirawat

doi:10.1016/j.lwt.2007.03.013

Cited by 34 publications

(33 citation statements)

References 29 publications

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“…TBARS values ranged on 0.75 to 1.08 mg kg -1 . However, an increase in the TBARS values during storage at 2 to 4ºC was observed in other studies with sausages containing MF (Daley et al, 1979;Park et al, 1978;Panpipat and Yongsawatdigul, 2008).…”

Section: Resultsmentioning

confidence: 62%

Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage

Filho

Fávaro-Trindade

Trindade

et al. 2010

Sci. agric. (Piracicaba, Braz.)

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Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3ºC. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated for up to 40 days. The addition of MF to sausages increased TBARS values and decreases TVB-N, L*, a* and b* values. Acceptability of color attribute decreased with increasing MF; best flavor, texture and overall acceptability scores were registered for sausages containing 40 and 60% MF; best odor was registered for 100% MF. Pathogenic microorganisms were not detected, but decrease in pH and proliferation of aerobic psychrotrophic bacteria which, however, did not compromise sensory evaluation of sausages were registered throughout storage. Sausages prepared with MF from tilapia filleting waste have a shelf-life of 40 days when stored at 0±0.3ºC, and the maximum recommended MF inclusion to maintain good sensory quality is 60%. Key words: Fish sausage, lipid oxidation, filleting waste, shelf-life, sensory acceptability Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do Nilo e armazenadas sob refrigeração RESUMO: O rendimento de filetagem da tilápia do Nilo, Oreochromis niloticus, Linnaeus, é considerado baixo (30%) gerando conseqüentemente uma grande quantidade de resíduos que podem causar perdas econômicas e problemas ambientais. Estes resíduos podem ser utilizados para a obtenção de carne mecanicamente separada (CMS) e utilizado na elaboração de salsichas. Avaliou-se a qualidade de salsichas elaboradas com 0, 20, 40, 60, 80 e 100% de inclusão de CMS de resíduos de filetagem de tilápias do Nilo armazenadas a 0±0,3ºC. As alterações de cor instrumental (L*, a* e b*), oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (TVB-N), pH, microbiológicas (bactérias patogênicas e aeróbias psicrotróficas) e sensoriais (cor, odor, sabor, textura e aceitação global) foram avaliadas por até 40 dias. A adição de CMS em salsichas causou aumento nos valores de TBARS e diminuição nos valores de BNV, L*, a* e b*. A aceitação do atributo cor diminuiu com o incremento de CMS. O melhor sabor, textura e aceitação global foram obtidos em salsichas que continham 40 e 60% de CMS, e o odor com 100% de CMS. Não foi detectada presença de bactérias patogênicas. Durante o período de estocagem houve diminuição no pH e multiplicação das bactérias aeróbias psicrotróficas, porém não comprometendo na avaliação sensorial das salsichas. Portanto, sal...

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Section: Resultsmentioning

confidence: 62%

Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage

Filho

Fávaro-Trindade

Trindade

et al. 2010

Sci. agric. (Piracicaba, Braz.)

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“…The absence of a clear and continuous increasing trend during storage time was previously observed in other vacuum packed fish sausages (Cardoso et al ., ) prepared from hake and indicates the permanence of an anaerobic environment (initially, 40 mbar) inside the packages over storage time. Other studies, however, reported clear correlations between TBARS and storage time under vacuum conditions (Panpipat & Yongsawatdigul, ). Therefore, results show that the DF prepared from white Arinto grapes was effectively an antioxidant DF.…”

Section: Discussionmentioning

confidence: 79%

“…Other studies have found that exudation can increase protein concentration in the product and thereby harden it (Park, ; Andrés et al ., ; Lorenzo et al ., ). But, there are studies reporting the absence of any storage time effect on texture (Panpipat & Yongsawatdigul, ), which were conducted always at low temperature (4 °C), just as this study. The low microbiological counts over storage time could also be influential, because bacterial growth can reduce nutrient content and produce metabolites, phenomena that can be harmful for the texture of the product.…”

Section: Discussionmentioning

confidence: 86%

Effect of grape dietary fibre on the storage stability of innovative functional seafood products made from farmed meagre (Argyrosomus regius)

Ribeiro

Cardoso

Silva

et al. 2012

Int J of Food Sci Tech

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Summary Two groups of farmed meagre (Argyrosomus regius) sausages were studied regarding quality changes and antioxidant capacity during a 98‐day storage experiment at 2 ± 2 °C. Control sausages contained 3.9% (w/w) of inner pea dietary fibre (IPDF) and the other group contained 0.9% (w/w) IPDF plus 3.0% (w/w) of antioxidant grape dietary fibre (AGDF). The control and AGDF meagre sausages presented a high nutritional value, given their low caloric content, fatty acid profile, amino acid composition and high DF content. Both products were remarkably stable over storage time. The AGDF had an effective antioxidant capacity, proven not only by the radical scavenging activity (90.0–91.0% vs. 82.1–85.4%) and reducing power (8.13–9.10 mg ascorbic acid equivalent g‐1 vs. 4.16–4.24 mg ascorbic acid equivalent g−1) measurements, but also by the lower thiobarbituric acid reactive species (TBARS) values (0.78–1.10 vs. 1.50–2.08 mg malonaldehyde kg−1) over storage time. AGDF seemed to present antimicrobial effect, since on the 63rd day (beginning of significant microbial growth), the control sausages had more than 3 log CFU g−1 and AGDF sausages much <3 log CFU g−1. The sensory assessment pointed to some loss of textural quality, more accentuated in the AGDF sausages.

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“…According to this scale, control and flaxseed franks would be considered slightly rancid but acceptable, while salmon franks would be rancid and unacceptable. TBARS values in salmon franks ranging from 1.25 to 2.00 mg kg −1 over the 21‐day storage period were similar to fish sausages developed from African walking catfish with the addition of 2% marine oil (~1.00–3.00 mg kg −1 ) over 3 weeks of refrigerated storage (Panpipat & Yongsawatdigul, ). Surimi franks were not solely comprised of white fish flesh, and its reddish colouration may have interfered with spectrophotometer readings used to calculate TBARS values.…”

Section: Resultsmentioning

confidence: 99%

Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega‐3 rich flaxseed oil and salmon oil

Sell

Beamer

Jaczynski

et al. 2014

Int J of Food Sci Tech

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Surimi franks were fortified with flaxseed or salmon oil at 2 g/100 g sample, franks without added oil served as a control. Thiobarbituric acid reactive substances values were highest (P < 0.001) in salmon oil franks; however, these values did not change over the 21-day storage period regardless of frank type (P > 0.05). Frank pH decreased over time (P = 0.011) for all frank types. There were differences in textural properties between frank types (P < 0.05), with the flaxseed franks being softer and less gummy, cohesive and chewy than the control franks. Participants (n = 79; age 18-35) evaluated visual appeal, colour, aroma, texture, flavour and acceptability on a hedonic scale; there were no differences (P > 0.05) between franks. Fifty-four panellists reported consuming sausage on a weekly to monthly basis, and most (50/79) indicated interest in purchasing this type product. The surimi franks were accepted by young adult consumers, which may indicate market potential of these types of products.

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Stability of potassium iodide and omega-3 fatty acids in fortified freshwater fish emulsion sausage

Cited by 34 publications

References 29 publications

Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage

Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage

Effect of grape dietary fibre on the storage stability of innovative functional seafood products made from farmed meagre (Argyrosomus regius)

Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega‐3 rich flaxseed oil and salmon oil

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