The effect of high pressure on formation of volatile amines in minced meat of cod (Gadus morhua)

Malinowska‐Pańczyk, Edyta; Kołodziejska, Ilona

doi:10.1007/s00217-015-2552-5

Cited by 16 publications

(10 citation statements)

References 23 publications

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“…TMA is the main substance causing the “fishy” off‐odor in marine fish and was formed in the case of unsuitable storage conditions via bacterial or enzymatic decomposition of TMAO (Malinowska‐Pańczyk & Kołodziejska, ). The TMA value on the 0th day was 0.35 mg/100 g, indicating high freshness and an increase in TMA value was noted for all samples.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Chen

Tan

et al. 2020

Journal of Food Safety

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The combined effect of weakly acidic electrolyzed water (WAEW) and modified atmosphere packaging (MAP) treatments on the quality of puffer fish (Takifugu obscurus) during cold storage was studied on aspects of microbiological activity, texture, total volatile basic nitrogen (TVB‐N), trimethylamine (TMA), free amino acids (FAAs), thiobarbituric acid reactive substance (TBARS), ATP‐related compounds and K value, volatile organic compounds (VOCs), and organoleptic properties. As a result, significantly (p < .05) higher inhibitory effects on total viable counts (TVC), H2S‐producing bacteria (including Shewanella putrefaciens), Pseudomonas spp., and lactic acid bacteria (LAB) were observed in WAEW‐treated puffer fish packaged in 60%CO2/5%O2/35%N2 atmosphere than that in air package and vacuum package with/without WAEW‐treated samples. In addition, chemical results showed that WAEW together with MAP treatments were highly efficient in maintaining lower TVB‐N, TMA, and TBARS values in refrigerated puffer fish. Moreover, the presence of WAEW combined with MAP treatments showed positive effects on retarding the relative content of fishy flavor compounds, such as 1‐octen‐3‐ol, 1‐penten‐3‐ol, hexanal, heptanal, nonanal, decanal, (E)‐2‐octenal, and 2,3‐butanedione. As a whole, the combined effect of WAEW and MAP on refrigerated puffer fish is advisable to maintain better quality and extend the shelf life.

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Section: Resultsmentioning

confidence: 99%

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Chen

Tan

et al. 2020

Journal of Food Safety

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“…To our knowledge, no previous research accounts for the inhibitory effect of HP treatment on DMA formation during a further frozen storage of hake.Previous research related to volatile amines formation and TMAOase activity inhibition by HP treatment can be considered scarce. Thus,Malinowska-Pańczyk and Kołodziejska (2016) showed that formation of DMA in frozen minced cod (Gadus morhua) meat after 40 d at -5 ºC was strongly reduced if previously HP-treated at MPa. Additionally,Gou et al (2010) reduced the TMAOase activity and TMA and DMA formation in refrigerated squid (Todarodes pacificus) by previous treatment at 300 MPa for 20 min, whileMalinowska-Pańczyk and Kołodziejska (2016) showed that formation of TMA in refrigerated minced cod (Gadus morhua) meat was strongly reduced if previously HP-treated at 193 MPa.…”

mentioning

confidence: 96%

“…Thus,Malinowska-Pańczyk and Kołodziejska (2016) showed that formation of DMA in frozen minced cod (Gadus morhua) meat after 40 d at -5 ºC was strongly reduced if previously HP-treated at MPa. Additionally,Gou et al (2010) reduced the TMAOase activity and TMA and DMA formation in refrigerated squid (Todarodes pacificus) by previous treatment at 300 MPa for 20 min, whileMalinowska-Pańczyk and Kołodziejska (2016) showed that formation of TMA in refrigerated minced cod (Gadus morhua) meat was strongly reduced if previously HP-treated at 193 MPa. Finally,Gou et al (2012) reduced the formation of TMA and DMA in semi-dried squid (T. pacificus) by previous treatment at 500 MPa for 0-10 min.…”

mentioning

confidence: 96%

Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)

Vázquez

Fidalgo

Saraiva

et al. 2017

Food Bioprocess Technol

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The frozen storage of most Gadiform species is strongly limited by the trimethylamine oxide breakdown into dimethylamine (DMA) and formaldehyde (FA). This study focussed on the quality loss inhibition of hake (Merluccius merluccius) during the frozen storage. In it, the effect of a previous high-pressure (HP) treatment (150-450 MPa for 2 min) on the quality of hake kept frozen at-10 ºC up to 5 months was studied by means of a statistical experiment design. For this purpose, complementary chemical analyses related to quality loss were carried out concerning lipid oxidation and hydrolysis development, volatile amines and formaldehyde (FA) formation and K value. A multifactor ANOVA test showed an inhibitory effect (p<0.015) on dimethylamine (DMA) and free fatty acids formation as a result of the previous HP treatment, this effect increasing with pressure level applied. Additionally, an inhibition (p<0.05) of FA, trimethylamine, total volatile amines and fluorescent compounds formation was obtained according to a one-way ANOVA test. On the contrary, no effect (p>0.05) on the K value, polyene index and formation of peroxides and TBARS was achieved. The work here presented provides for the first time information concerning the employment of HP technology to inhibit the DMA and FA formation during frozen storage.

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“…Related to this damage pathway, the influence of HPP (300 MPa for 20 min) on the inhibition of TMA and other off‐odours formation in refrigerated (4 °C) squid ( T. pacificus ) was investigated (Gou et al ., ); it was implied that HPP effectively reduced the TMA and DMA content after 12 days of storage, so that the shelf life was extended, and safety and quality were improved in the refrigerated squid. Recently, Malinowska‐Pańczyk & Kołodziejska () showed that the formation of TMA in refrigerated (4 °C) minced cod ( G. morhua ) meat could be strongly reduced if previously submitted to HPP (193 MPa at −20 °C).…”

Section: Changes Of Chemical Constituents and Nutritional Value In Aqmentioning

confidence: 99%

“…Related to the TMAO breakdown, Malinowska‐Pańczyk & Kołodziejska () studied the formation of DMA and FA during the frozen (40 days at −5 °C) storage of minced cod ( G. morhua ) that was preliminary submitted to HPP (193 MPa at −20 °C); a marked inhibition of TMAOase activity in frozen meat was observed, this leading to a reduction in the DMA and FA levels. In a recent research (Vázquez et al ., ), the effect of a previous HPP (150–450 MPa for 2 min) on chemical changes and quality loss evolution of hake ( Merluccius merluccius ) during the frozen storage (5 months at −10 °C) was encountered.…”

Section: Changes Of Chemical Constituents and Nutritional Value In Aqmentioning

confidence: 99%

Impact of high‐pressure processing on chemical constituents and nutritional properties in aquatic foods: a review

Aubourg¹

2017

Int J of Food Sci Tech

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Among the recent advanced technologies, high-pressure processing (HPP) has emerged as an attractive tool for inactivating microbial populations and endogenous enzymes activity, while retaining the sensory and nutritional properties. This review covers information concerning the research carried out on the changes undergone by the different chemical constituents of aquatic foods as a result of HPP, including modifications produced in nutritional value parameters. Such description includes changes produced just after the HPP as well as those resulting from a combination of HPP and further storage (i.e. refrigerated and frozen storages) or processing (thermal treatment, ready-to-eat products elaboration, etc.) corresponding to common commercial procedures employed nowadays by the food industry. The impact of constituent modifications on the formation of molecules related to quality parameters is also reviewed. Finally, the needs for complementary research on constituent changes by HPP and the possibilities for widening the application of this advanced technology are discussed.

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The effect of high pressure on formation of volatile amines in minced meat of cod (Gadus morhua)

Cited by 16 publications

References 23 publications

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)

Impact of high‐pressure processing on chemical constituents and nutritional properties in aquatic foods: a review

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