Technological and nutritional advantages of mechanical separation process applied to three European aquacultured species

Borgogno, Monica; Husein, Yara; Secci, Giulia; Masi, Stefano; Parisi, Giuliana

doi:10.1016/j.lwt.2017.05.068

Cited by 12 publications

(11 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In this study, the n‐6/n‐3 ratio of all raw fish except for sea bream (12.21) was lower than the recommended ratio. In addition, it was also reported that the high n‐3/n‐6 ratio is a good indicator of the fish oil quality (Borgogno et al ., 2017). The highest n‐3/n‐6 ratio in the raw fishes was statistically found in shad (4.69%) which is followed by seabass (1.82%) > trout (0.47%) > salmon (0.23%) = sea bream (0.08%).…”

Section: Resultsmentioning

confidence: 99%

The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

Öz¹

2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The effects of fat content and charcoal types on the formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in various barbecued fish (trout, sea bream, seabass, salmon and shad) were investigated. Fish samples were also analysed in terms of fat content and fatty acid profile. Total saturated fatty acids (∑SFA) contents reduced while the total polyunsaturated fatty acids (∑PUFA) contents increased after barbecuing. Both fat content and charcoal type had an effect on the amount of PAHs and HAAs. The amounts of ∑PAHs ranged between 6.95 and 99.03 ng g−1 in barbecued fish. Notably, the highest amount of ∑PAHs was found in shad as well. The amounts of ∑HAAs ranged from non‐detectable levels to 2.29 ng g−1. The amounts of ∑PAHs and ∑HAAs were higher in samples barbecued with charcoal briquette compared to those barbecued with wood charcoal. Hence, we would suggest the use of wood charcoal in barbecuing.

show abstract

Section: Resultsmentioning

confidence: 99%

The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

Öz¹

2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The mechanical separation process has been demonstrated to be successfully applied in fish sector, with the use of equipment capable of separating the muscle material still attached to the bones after the filleting process (Secci, Borgogno, Mancini, Paci, & Parisi, ). Current innovations have been directed toward the development of new products that could explore this minced fish, without altering the nutritional value of whole fish (Borgogno, Husein, Secci, Masi, & Parisi, ). The manufacturers might use consumer demand to further develop convenience and sustainable products; however, the impact of the use of minced fish on the quality of the final product, as well as the influence on the shelf life of the new product, is still poorly investigated.…”

Section: Introductionmentioning

confidence: 99%

Shelf life determination of frozen fish sausage produced with fillet and minced fish derived from the Nile tilapia processing

Lago

Teixeira

Olímpio

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

In the food sector, a sustainable possibility for the fish industry is sausage production with minced fish. The aim of this study was to determine the shelf life of frozen fish sausage prepared with waste and fillets, produced from Nile tilapia filleting wastes, in order to establish the storage time of the new product. The shelf life of the product was determined during frozen storage at −10°C by a series of analysis at 15‐day intervals. The frozen storage had an effect on the chemical and physical characteristics of the final product. The nutritional and microbiological quality of the tilapia sausage was maintained within the recommended standards. The acceptance of the product was not compromised by the storage period. The shelf life of fish sausages made with wastes and fillets, ground, of Nile tilapia, under the work conditions described, can be ensured during 60 days of storage at −10°C. Practical applications The relatively simple, low‐cost, and sustainable production of the minced fish and the certainty of the absence of bones make its use possible in emulsified products. Considering the fact that fish belongs to perishable foods, the main concern of the researchers and industries is their shelf life extension of the new product. However, information on the effect of frozen storage on the chemical, physical, microbiological, and sensory properties of the fish sausage produced from minced tilapia is limited. To reach this innovation, it is essential for the monitoring of the final product parameters over the frozen storage to establish the shelf life.

show abstract

“…While mechanical separation recovers part of the soft collagenous residues such as connective tissues and skin, these residues are effectively removed using the pH-shift process due to its high selectivity toward non-collagenous proteins. A weight yield of 40–53% was reported when mechanical separation was applied to beheaded rainbow trout ( Oncorhynchus mykiss ), sea bass ( Lateolabrax japonicus ) and sea bream ( Sparus aurata ) [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

Undeland

2021

Foods

View full text Add to dashboard Cite

Impacts of processing technology (mechanical separation and pH-shift processing) on protein recovery from salmon, herring and cod backbones and the content of macro- and micronutrients in the recovered protein enriched products were investigated. Mechanical separation led to higher protein recovery compared with the pH-shift process and using both techniques, recovery ranked the species as herring > salmon > cod. However, the pH-shift process up-concentrated protein from herring and salmon backbones more efficiently than mechanical separation by removing more fat and ash. This consequently reduced n-3 PUFA and vitamin D content in their protein isolates compared with the backbones and mechanically separated meat (MSM). Cod protein isolate, however, contained higher levels of these nutrients compared with MSM. Mechanical separation concentrated vitamins E and C in salmon MSM but not for cod and herring. Opposite, pH-shift processing reduced levels of these two vitamins for cod and herring backbones, while vitamins D and C were reduced for salmon. For minerals, selenium, calcium, magnesium, and potassium were lower in protein isolates than MSM, while copper, zinc, iron and manganese were similar or higher. Overall, there is a major potential for upcycling of fish backbones to food ingredients, but processing technology should be carefully balanced against the desired nutrient profile and final application area.

show abstract

Technological and nutritional advantages of mechanical separation process applied to three European aquacultured species

Cited by 12 publications

References 31 publications

The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

Shelf life determination of frozen fish sausage produced with fillet and minced fish derived from the Nile tilapia processing

Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

Contact Info

Product

Resources

About