Textural Properties of Raw Salmon Fillets as Related to Sampling Method

Sigurgísladóttir, Sjöfn; Hafsteinsson, Hannes; Jónsson, Ásbjörn; Lie, Øyvind; Nortvedt, Ragnar; Thomassen, Magny S.; Torrissen, Ole

doi:10.1111/j.1365-2621.1999.tb09869.x

Cited by 135 publications

(118 citation statements)

References 13 publications

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“…The results of Alasalvar et al (2001) supported our findings for their study relating to the shelf life of gilt head sea bream. Sigurgisladottir et al (1999) studied the textural properties of raw salmon fillets and also found similar results.…”

Section: Color and Texture Characteristics Resultssupporting

confidence: 55%

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Çelik¹,

Altınelataman²,

Kışla³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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The aim of this research was to determine the quality of red band fish (Cepola macrophthalma Linnaeus, 1758) to estimate the potential usage of this species as a human food source. For this purpose, proximate composition, chemical, microbiological, sensorial, color and texture analyses were done. Moisture, crude fat, crude protein, ash and carbohydrate values were found as 76.5±0.03, 0.98±0.12, 18.96±0.05, 0.32±0.03 and 1.24±0.02 % respectively. To determine the refrigerated shelf life, chemical quality analyses based on TVB-N (mg TVB-N/100 g), TMA (mg TMA/100 g) TBA (mg malonaldehyde/kg) and pH were used. Color values and textural parameters were also monitored. In addition, sensorial analyses were used to decide if the species is suitable for human consumption and to determine the shelf life. Results showed that it is possible to use red band fish as human food until 6 th day at refrigerator (4±2°C).Keywords: Red band fish, quality, sensory analysis, color measurement, shelf life. Kurdela Balığının (Cepola macrophthalma, Linnaeus, 1758) Yaklaşık Kompozisyonu ve Buzdolabında Muhafaza (4±2°C) Sırasındaki Kalite Değişimleri ÖzetBu çalışmanın amacı kurdela balığının (Cepola macrophthalma Linnaeus, 1758) kalite tespiti ve gıda kaynağı olarak tüketim potansiyelini tespit etmektir. Bu doğrultuda yaklaşık kompozisyon, kimyasal, mikrobiyal, duyusal, renk ve doku analizleri yapılmıştır. Nem, ham yağ, ham protein, kül ve karbonhidrat değerleri sırasıyla (%) 76,5±0,03, 0,98±0,12, 18,96±0,05, 0,32±0,03 ve 1,24±0,02 olarak tespit edilmiştir. Buzdolabı raf ömrünün tespiti için, kimyasal analizlerden TVB-N (mg TVB-N/100 g), TMA (mg TMA/100 g) TBA (mg malonaldehyde/kg) ve pH kullanılmıştır. Renk değerleri ve doku parametreleri de aynı zamanda gözlemlenmiştir. Ek olarak duyusal analizler kullanılarak türün insan tüketimi için uygunluğu ve raf ömrü tespiti yapılmıştır. Sonuçlar, kurdela balığının uygun bir gıda kaynağı olduğunu ve buzdolabında (4±2°C) depolandığında 6. güne kadar tüketilebileceğini göstermiştir.Anahtar Kelimeler: Kurdela balığı, kalite, duyusal analiz, renk ölçümleri, raf ömrü.

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Section: Color and Texture Characteristics Resultssupporting

confidence: 55%

Untitled

Çelik¹,

Altınelataman²,

Kışla³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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“…The Instrumental Texture (TI) was measured by a QTS Texture Analyzer (Brookfield) and determined the firmness (consistency) parameter according to Sigurgisladottir et al (1999) with the following analysis parameters: ambient temperature; compression force measure (N), testing velocity: 2.0mm s -1 ; trigger point: 0.1 N; distance: 214mm; target value: 20 N; and probe: 70 x 3mm single blade. The fillets were cut into 2 x 2 x 1.5cm pieces for this analysis.…”

Section: Adult Tambaqui (Colossoma Macropomum)mentioning

confidence: 99%

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

Kato

Lourenço

Araújo

et al. 2016

Arq. Bras. Med. Vet. Zootec.

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The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 2 2 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response.Keywords: fish, tambaqui, texture, response surface RESUMO O objetivo deste estudo foi avaliar a influência do tempo e da temperatura no processo de pasteurização do sous vide de peixe por meio dos parâmetros de qualidade. Foram realizadas análises físicas, físico-químicas e microbiológicas na matéria-prima (filé de tambaqui) e no sous vide. Foi preparado um molho

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“…Fig. 3a shows that hardness increased 300 %; from 400 to 1600 g. Sigurgisladottir et al (1999) found that hardness of Atlantic salmon net from the freezer, in a single layer. The tip of the probe needle was placed into the geometric center of one fresh fillet.…”

Section: Resultsmentioning

confidence: 99%

Prediction of Freezing Time and Evaluation of the Effect of Frozen Storage on Textural Properties of White Trout Fillets

Jimenez-Avalos

Chaires-Martínez

Perez-Vargas

2013

FSTR

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The aim of this work was to predict mathematically the freezing time of white trout fillets (Cynoscion arenarius) and to evaluate the effect of frozen storage on textural properties. A horizontal plate freezer was used to −30℃ and the process was stopped when the fillets reached −6℃. Then, the frozen fillets were stored for 8 weeks at −18℃ and analyzed for textural studies each week. The experimental freezing time (44.56 min) was compared with the values calculated by Plank's and Nagaoka equations (33.37 and 42.02 min, respectively). The average percentage error for Plank model prediction was 25.11% and with Nagaoka model was 5.7%. For textural results, it was found that hardness, adhesiveness and adhesive force increased constantly during the eight weeks. The prediction of the freezing time could be appropriate for use by plant operators because of their simplicity and satisfactory performance.

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Textural Properties of Raw Salmon Fillets as Related to Sampling Method

Cited by 135 publications

References 13 publications

Untitled

Untitled

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

Prediction of Freezing Time and Evaluation of the Effect of Frozen Storage on Textural Properties of White Trout Fillets

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