Study of sea bass (Dicentrarchus labrax L.) salting process: Kinetic and thermodynamic control

Fuentes, Alfonso; Baviera, José Manuel Barat; Fernández-Segovia, Isabel; Serrá, Juan Antonio Monsoriu

doi:10.1016/j.foodcont.2007.07.014

Cited by 38 publications

(35 citation statements)

References 19 publications

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“…Water activity (aw) was analyzed with Aqualab GB-X FastLab (GBX, Romans-sur-Isère, France) equipment, working at a temperature of 25ºC. For the determination of pH, solutions of 10g of homogenized salmon and 90ml of distilled water were measured with a portable pH meter MM40 (Crison Instruments S. A, Alella, Barcelona, España) following the procedure proposed by Fuentes [23]. Total Volatile Basic Nitrogen (TVB-N) was determined according to the procedures described by Malle and Tao [24].…”

Section: Destructive Analysesmentioning

confidence: 99%

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Ivorra

Girón

Sanchez

et al. 2013

Journal of Food Engineering

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Consumers want fresh food with a long shelf-life, which in 2010, resulted in an important increase in packaged and processed food. This is especially important for fishery products due to their highly perishable nature. One problem is that it is not possible to measure freshness in packaged food only using the visible spectrum. Moreover, the detection of freshness is a complex problem as fish has different tissues with different biodegradation processes. Therefore, it would be especially interesting to have a non-destructive method to evaluate the shelf-life of packed processed fish. This paper proposes a method for detecting expired packaged salmon. Firstly, this method uses hyperspectral imaging spectroscopy (HIS) using visible and SW-NIR wavelengths. Secondly, a classification of different salmon tissues is carried out by image segmentation. Finally, classifications of expired or non expired salmon are realized with the PLS-DA statistical multivariate method due to the large amount of captured data. In a similar way, spectral data and the physicochemical, biochemical and microbiological properties of salmon are correlated using partial least squares (PLS). The result obtained has a classification success rate of 82.7% in cross-validation from real commercial samples of salmon. Therefore, this is a promising technique for the non-destructive detection of expired packaged smoked salmon.

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Section: Destructive Analysesmentioning

confidence: 99%

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Ivorra

Girón

Sanchez

et al. 2013

Journal of Food Engineering

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“…In Turkey total sea bass production was 41.900 tons in 2007. Traditionally, sea bass has been used almost exclusively for fresh consumption, but the high current volume of production and low prices mean that sea bass can be industrialized to obtain other processed products (Anonymous 2007;Fuentes et al 2008). Quality changes in fish muscle depend upon endogenous enzymes, microbial contamination, and post-catch handling.…”

Section: Introductionmentioning

confidence: 99%

Detecting the specific parameters that affect the maturation of farmed sea bass (Dicentrarchus labrax) fillets stored in sunflower oil

et al. 2012

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In this study, it was aimed to detect the specific parameters that effect the maturation of farmed sea bass fillets stored in sunflower oil. Sea bass fillets were taken into the pickling solution (2.5% acetic acid and 11% sodium chloride) at 4°C(±1). Fish meat in each group was analysed for the following parameters; pH, moisture%, acetic acid% and NaCl% in the maturation pickling solution and in sunflower oil. At the end of the 90 days storage, there were not any negative situations about the fish in terms of the scientific approach. It was detected that the skinless samples had the less NaCl and acidity values but scaly and scaleless samples had the higher values. Main reasons are: for the scaly and scaleless samples, the skin acted as a barrier in the pickling solution or oil and for scaly samples, scales depart from the skin and defeat the passing of NaCl and acid to the meat. When evaluating this study results, the fillet group samples which contain more salt and acetic acid are thought to be more appropriate for marinating in terms of shelf-life and quality.

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“…For the analysis, EOC type and support type were introduced as dummy variables (Fuentes et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Use of silica supports for enhancing the stability of folates and developing antimicrobial agents

Rico¹

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Acknowledgements AgradecimientosLlegados a este punto me gustaría dar las gracias a todas las personas que me han ayudado de una forma u otra a la realización de esta tesis.A Jose por ofrecerme la oportunidad de hacer la tesis en su grupo de investigación, su apoyo y su total confianza. A Loles por su apoyo durante estos años resolviendo dudas sobre materiales y química. A Édgar por guiarme desde el primer momento que empecé a trabajar en esta línea de investigación, su amistad y su fundamental ayuda para la realización de esta tesis.A Ramón y Félix por su ayuda siempre que la he necesitado. A Isa y Ana por su acogida en el laboratorio desde el primer día y por su apoyo y consejo en todo momento. A Ana Jiménez y Amparo Quiles por su colaboración y acogida en sus laboratorios.A mis compañeros, o mejor dicho amigos, con los que he compartido esta etapa del doctorado. Gracias por hacer el trabajo más fácil, por vuestra amistad, risas, cenas, viajes y mucho más.A mis amigos por su apoyo y consuelo siempre, a pesar del paso del tiempo y la distancia que nos separa.A mi familia por estar siempre a mi lado. A mi hermana por ser mi referente y a mis padres por su preocupación y apoyo incondicional. Resumen ResumenLa presente tesis doctoral, que lleva por título "Uso de soportes de sílice para la mejora de la estabilidad de los folatos y el desarrollo de agentes antimicrobianos", se centra en el desarrollo y evaluación de nuevos sistemas inteligentes basados en el uso de nano-y micropartículas de sílice como soporte inorgánico para la encapsulación o inmovilización de dos tipos de compuestos de interés para la industria alimentaria: vitaminas y antimicrobianos.El primer capítulo muestra el efecto de la encapsulación de ácido fólico y 5-formiltretahidrofolato en micropartículas mesoporosas de sílice funcionalizadas con poliaminas sobre la bioaccessibilidad y estabilidad de ambos vitámeros. Por una parte, el uso de este soporte híbrido orgánico-inorgánico permite modular la liberación de la vitamina en función del pH del medio (inhibición de la liberación a pH ácido -estómago-y liberación controlada a pH neutro -intestino-) en sistemas in vitro. Así mismo, el soporte mesoporoso es capaz de proteger a la vitamina frente a la degradación tras la exposición a diversos agentes externos, como el pH, la temperatura o la luz. Además, la incorporación de ácido fólico encapsulado a zumos de frutas (manzana y naranja) ha permitido estudiar la capacidad moduladora y protectora del sistema de liberación en una matriz alimentaria real.Este estudio ha demostrado que el soporte funcionalizado con poliaminas no sólo es capaz de mantener el ácido fólico en el interior de los poros tras la incorporación a los zumos y modular correctamente la liberación del mismo tras la simulación de una digestión in vitro, sino que también es capaz de proteger la vitamina tras la simulación del procesado y almacenamiento de los zumos. Por tanto, el sistema de liberación propuesto puede ser una excelente alternativa a la fortificación directa para mantener ...

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Study of sea bass (Dicentrarchus labrax L.) salting process: Kinetic and thermodynamic control

Cited by 38 publications

References 19 publications

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Detecting the specific parameters that affect the maturation of farmed sea bass (Dicentrarchus labrax) fillets stored in sunflower oil

Use of silica supports for enhancing the stability of folates and developing antimicrobial agents

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