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Braitenbach Cavali J, Vargas Baldi SC, Coutinho Marques Rocha AS, Eloy da Silva E, Taveira Nunes C, Soares EC, de Vargas Schons S, Zanella R, Bianchini Pontuschka R, Vieira Dantas Filho J. Pre-Slaughter Stunning Methods Influence the Meat Quality of Arapaima gigas Fillets. Animals (Basel) 2024; 14:1155. [PMID: 38672303 PMCID: PMC11047330 DOI: 10.3390/ani14081155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/15/2023] [Accepted: 11/21/2023] [Indexed: 04/28/2024] Open
Abstract
The aim of this study was to evaluate the influence of different stunning methods on the meat quality of Arapaima gigas fillets from fish farming. A total of 48 specimens of A. gigas in the weight class 11.1 to 14.0 kg were investigated; these fish were subjected to different stunning methods for slaughter: ice asphyxia (IA), air asphyxia (AA), electronarcosis (EE) and hypothermia followed by bleeding (HB). Then, data were obtained from the analysis of pH, rigor mortis index (RI), water activity (Aw), instrumental texture (compression strength, firmness and adhesiveness) and blood glucose and via instrumental colourimetry. During the study, for up to 15 days of refrigerated storage, the methods provided pH values below 6.0. A. gigas submitted to EE and HB remained longer in the pre-rigor status. In addition, they expressed lower percentages of Aw. The EE method resulted in better texture assignments in the fillets. The blood glucose values indicated that the fish subjected to EE were less stressed. Concerning instrumental colourimetry, the fillets submitted to EE and HB showed greater luminosity; the fillets subjected to AA showed greater red-green colour intensity, while the fillets subjected to EE showed greater yellow-blue colour intensity. Therefore, the fish did not suffer stress with electronarcosis, and the fillets showed better preservation, juiciness, and tenderness.
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Affiliation(s)
- Jucilene Braitenbach Cavali
- Laboratório de Análises Físico-Químicas e Microbiológicas, Universidade Federal de Rondônia, Presidente Médici 76916-000, Brazil; (J.B.C.); (A.S.C.M.R.); (E.E.d.S.); (C.T.N.); (R.B.P.)
- Programa de Pós-Graduação em Sanidade e Produção Animal Sustentável na Amazônia Ocidental, Universidade Federal do Acre, Rio Branco 69920-900, Brazil
| | | | - Ana Sabrina Coutinho Marques Rocha
- Laboratório de Análises Físico-Químicas e Microbiológicas, Universidade Federal de Rondônia, Presidente Médici 76916-000, Brazil; (J.B.C.); (A.S.C.M.R.); (E.E.d.S.); (C.T.N.); (R.B.P.)
- Programa de Pós-Graduação em Sanidade e Produção Animal Sustentável na Amazônia Ocidental, Universidade Federal do Acre, Rio Branco 69920-900, Brazil
- Departamento de Medicina Veterinária e Agronegócio, Centro Universitário São Lucas, UniSL JPR AFYA, Ji-Paraná 76907-524, Brazil
| | - Erica Eloy da Silva
- Laboratório de Análises Físico-Químicas e Microbiológicas, Universidade Federal de Rondônia, Presidente Médici 76916-000, Brazil; (J.B.C.); (A.S.C.M.R.); (E.E.d.S.); (C.T.N.); (R.B.P.)
- Programa de Pós-Graduação em Aquicultura, Universidade Estadual Paulista “Julio de Mesquita Filho”, Jaboticabal 76907-524, Brazil
| | - Carla Taveira Nunes
- Laboratório de Análises Físico-Químicas e Microbiológicas, Universidade Federal de Rondônia, Presidente Médici 76916-000, Brazil; (J.B.C.); (A.S.C.M.R.); (E.E.d.S.); (C.T.N.); (R.B.P.)
- Programa de Pós-Graduação em Ciências Ambientais, Universidade Federal de Rondônia, Rolim de Moura 76940-000, Brazil;
| | - Emerson Carlos Soares
- Centro de Aquicultura e Ecologia Aquática, Universidade Federal de Alagoas, Rio Largo 57100-000, Brazil;
| | - Sandro de Vargas Schons
- Programa de Pós-Graduação em Ciências Ambientais, Universidade Federal de Rondônia, Rolim de Moura 76940-000, Brazil;
| | - Renato Zanella
- Programa de Pós-Graduação em Química, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil;
| | - Rute Bianchini Pontuschka
- Laboratório de Análises Físico-Químicas e Microbiológicas, Universidade Federal de Rondônia, Presidente Médici 76916-000, Brazil; (J.B.C.); (A.S.C.M.R.); (E.E.d.S.); (C.T.N.); (R.B.P.)
| | - Jerônimo Vieira Dantas Filho
- Departamento de Medicina Veterinária e Agronegócio, Centro Universitário São Lucas, UniSL JPR AFYA, Ji-Paraná 76907-524, Brazil
- Programa de Pós-Graduação em Ciências Ambientais, Universidade Federal de Rondônia, Rolim de Moura 76940-000, Brazil;
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Pongsetkul J, Saengsuk N, Siriwong S, Thumanu K, Yongsawatdigul J, Benjakul S. A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance. Poult Sci 2024; 103:103495. [PMID: 38354473 PMCID: PMC10875293 DOI: 10.1016/j.psj.2024.103495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 01/15/2024] [Accepted: 01/19/2024] [Indexed: 02/16/2024] Open
Abstract
Korat chicken (KC) is a slow-growing crossbreed renowned for its excellent growth and firm texture. This study investigated the effect of various sous-vide (SV) conditions (60 and 70°C, 1-3 h) on their texture, protein structure and degradation, as well as consumer acceptability, with the traditional boiling served as control. Texture showed significant improvement under all SV conditions compared to the control, as demonstrated by increased water holding capacity (WHC), cooking loss, and decreased shear force, hardness, and chewiness (P < 0.05). These changes corresponded to the higher sensory scores (P < 0.05). Among the SV samples, increased temperatures and longer cooking times led to higher degradation of myofibrils and connective tissue, as evidenced by a decrease in water-, salt-soluble proteins, and soluble collagen (P < 0.05). These findings aligned with the scanning electron microscopy (SEM) results, which showed a looser muscle structure in the meat under more intense cooking conditions. Based on synchrotron radiation-based Fourier transform infrared (SR-FTIR) results, a gradual increase in antiparallel forms within the amide I bands (1,700-1,600 cm-1) of the total spectra with higher temperature and longer cooking times was observed (P < 0.05), while the fluctuations were observed in the changes of α-helix, β-sheet, and β-turn structures. This suggested that the antiparallel structure represented a looser configuration developing during intense SV cooking. Combined with the principal component analysis (PCA) results, the findings indicated that the suitable SV condition for KC breast meat was 70°C for varying durations (1-3 h), as it showed the strongest correlation with sensory scores, particularly in terms of tenderness. In summary, these findings provided a better understanding of molecular changes and discovered SV conditions to enhance the texture quality of the KC meat.
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Affiliation(s)
- Jaksuma Pongsetkul
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
| | - Nachomkamon Saengsuk
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand; School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Supatcharee Siriwong
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110 Thailand
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Gebremichael A, Szabó A, Sándor ZJ, Nagy Z, Ali O, Kucska B. Chemical and Physical Properties of African Catfish ( Clarias gariepinus) Fillet Following Prolonged Feeding with Insect Meal-Based Diets. AQUACULTURE NUTRITION 2023; 2023:6080387. [PMID: 37674976 PMCID: PMC10480016 DOI: 10.1155/2023/6080387] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 08/15/2023] [Accepted: 08/16/2023] [Indexed: 09/08/2023]
Abstract
A 25-week experiment was undertaken to explore the effect of partial replacement of dietary fishmeal (FM) with black soldier fly meal (Hermetia illucens) (BS), mealworm meal (Tenebrio molitor) (MW), and a 1 : 1 mixture of both insect meals (BSMW) on fillet quality in African catfish (Clarias gariepinus). A total of 96 fish with an average initial body weight of 248 ± 28 g were stocked into a recirculating aquaculture system and fed in four different dietary groups (control, BS, MW, and BSMW). No mortality was recorded in any of the groups. At the end of the feeding period, 24 fish (n = 6 for each treatment, weight between 690 and 822 g) were used for analysis. There was no alteration in filleting yield or other slaughter indices within experimental groups, except the hepatosomatic index. Among quality attributes, pH 24 hr postmortem exhibited a significant difference (p < 0.05). In respect of the fatty acid profile, the n-6/n-3 ratio ranged between 1.17 and 1.40 but was not significantly modified by the partial replacement of FM. Similarly, the proximate composition of the fillets was not significantly different between the control and experimental diet groups. The ratio of polyunsaturated fatty acid to saturated fatty acids ranged between 0.67 and 0.79 in the fillets, without significant differences between groups. The atherogenic index was increased in the BS group, as compared to the others; however, the thrombogenicity index of fillets was not significantly affected. Similarly, the conventional quality traits of the fillet, such as cooking, drip, and thawing losses, did not differ within treatments. This study demonstrates that the dietary inclusion of black soldier fly and/or mealworm meals used for African catfish at the tested inclusion level has negligible impact on fillet properties.
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Affiliation(s)
- Askale Gebremichael
- Department of Freshwater Fish Ecology, Institute of Aquaculture and Environmental Safety, Hungarian University of Agriculture and Life Sciences, Guba S. u. 40., 7400, Kaposvár, Hungary
- Department of Animal Science, Mizan-Tepi University, 260 Mizan Aman District, Mizan Teferi, Ethiopia
| | - András Szabó
- Agribiotechnology and Precision Breeding for Food Security National Laboratory, Institute of Physiology and Nutrition, Department of Physiology and Animal Health, Hungarian University of Agriculture and Life Sciences, Guba S. u. 40., 7400, Kaposvár, Hungary
| | - Zsuzsanna J. Sándor
- Research Centre of Aquaculture and Fisheries, Institute of Aquaculture and Environmental Safety, Hungarian University of Agriculture and Life Sciences, Anna-Liget. u. 35., Szarvas 5540, Hungary
| | - Zoltán Nagy
- Research Centre of Aquaculture and Fisheries, Institute of Aquaculture and Environmental Safety, Hungarian University of Agriculture and Life Sciences, Anna-Liget. u. 35., Szarvas 5540, Hungary
| | - Omeralfaroug Ali
- Agribiotechnology and Precision Breeding for Food Security National Laboratory, Institute of Physiology and Nutrition, Department of Physiology and Animal Health, Hungarian University of Agriculture and Life Sciences, Guba S. u. 40., 7400, Kaposvár, Hungary
| | - Balázs Kucska
- Department of Freshwater Fish Ecology, Institute of Aquaculture and Environmental Safety, Hungarian University of Agriculture and Life Sciences, Guba S. u. 40., 7400, Kaposvár, Hungary
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Cai W, Liu H, He L, Fu L, Han D, Zhu X, Jin J, Yang Y, Xie S. Exercise training combined with a high-fat diet improves the flesh flavour, texture and nutrition of gibel carp ( Carassius auratus gibelio). Food Chem X 2023; 17:100612. [PMID: 36974184 PMCID: PMC10039234 DOI: 10.1016/j.fochx.2023.100612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 02/13/2023] [Accepted: 02/22/2023] [Indexed: 02/27/2023] Open
Abstract
To meet the consumer demand for high-quality flesh sources, this study investigated the impacts of exercise training (ET) combined with a high-fat diet (HFD) on flesh quality. The results showed that HFD increased muscular fat content but reduced hardness, flexibility and adhesiveness. ET decreased fat content but increased flesh water holding capacity, hardness and stickiness. In terms of flavour, ET decreased the umami and sweet amino acid contents, which were restored when concomitantly feeding the HFD. Metabolomics further revealed that ET and HFD mainly affect the alanine, aspartate and glutamate metabolism, the citrate cycle and purine metabolism. The E-nose and volatile metabolomics analysis demonstrated that the combination of ET and HFD improved the aroma of flesh by enhancing the content of key flavour compounds within flesh such as hexadecenoic acid, ethyl ester and methyl stearate. This research provides a new strategy for improving the flesh quality of cultured fish.
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Affiliation(s)
- Wanjie Cai
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Haokun Liu
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Linyue He
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Lele Fu
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Dong Han
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
- Hubei Engineering Research Center for Aquatic Animal Nutrition and Feed, Wuhan 430072, China
| | - Xiaoming Zhu
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- Hubei Engineering Research Center for Aquatic Animal Nutrition and Feed, Wuhan 430072, China
| | - Junyan Jin
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Yunxia Yang
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Shouqi Xie
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
- Hubei Engineering Research Center for Aquatic Animal Nutrition and Feed, Wuhan 430072, China
- The Innovative Academy of Seed Design, Chinese Academy of Sciences, Wuhan 430072, China
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Pulcini D, Pulido-Rodríguez LF, de Medeiros ACL, Faccenda F, Martini A, Martinoli M, Tonachella N, Secci G, Parisi G. Effect of different stunning methods on rigor mortis, shape, energetic status and physical characteristics of Salmo carpio fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2037-2046. [PMID: 36399051 DOI: 10.1002/jsfa.12341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 10/16/2022] [Accepted: 11/18/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Consumer interest in safeguarding animal welfare and increased demand for fresh aquatic products support the need to understand the effects of stunning methods used in aquaculture on the biochemical process affecting fish fillet quality. The present paper aimed at comparing electrical stunning (ES) and cold shock (ICE) in Salmo carpio, an Italian endemic under-investigated species. Rigor mortis evolution, fillet adenosine 5'-triphosphate (ATP), shape, colour, pH and water holding capacity were assessed by integrating chemical and image analyses. RESULTS Seventy-two fish (24 fish per treatment) were stunned by ES, ICE or anaesthesia (AN, used as control), then percussively slaughtered. ES and ICE hastened rigor mortis onset and resolution (21 and 28 h post mortem) compared to AN. This was confirmed by the faster ATP degradation in ES and ICE. Fillet shape features varied during rigor mortis, according to the stunning method, with the perimeter showing irreversible variation in ES and ICE groups. Initial circularity was recovered only in AN, while ICE and ES fillets showed significantly different values, between 0 and 192 h. CONCLUSION ES is a promising stunning technique for S. carpio, but parameters should be optimized, because of the adverse effect on muscle activity which caused a fast pH drop, and the presence of blood spots in the fillets. Further studies are needed to understand whether fillet shape changes can interfere with filleting or fillet processing and consumer appreciation. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Domitilla Pulcini
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca Zootecnia e Acquacoltura, Monterotondo, Roma, Italy
| | - Lina Fernanda Pulido-Rodríguez
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of Florence, Florence, Italy
| | - Adja Cristina Lira de Medeiros
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of Florence, Florence, Italy
| | - Filippo Faccenda
- Fondazione Edmund Mach, Centro di Trasferimento Tecnologico, San Michele all'Adige, Trento, Italy
| | - Arianna Martini
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca Zootecnia e Acquacoltura, Monterotondo, Roma, Italy
| | - Marco Martinoli
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca Zootecnia e Acquacoltura, Monterotondo, Roma, Italy
| | - Nicolò Tonachella
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca Zootecnia e Acquacoltura, Monterotondo, Roma, Italy
| | - Giulia Secci
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of Florence, Florence, Italy
| | - Giuliana Parisi
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of Florence, Florence, Italy
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Pongsetkul J, Siriwong S, Thumanu K, Boonanuntanasarn S, Yongsawatdigul J. Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR. Foods 2023; 12:foods12030568. [PMID: 36766096 PMCID: PMC9914579 DOI: 10.3390/foods12030568] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/18/2023] [Accepted: 01/19/2023] [Indexed: 01/31/2023] Open
Abstract
The effects of various sous-vide (SV) cooking conditions (50-60℃, 30-60 min) on physicochemical properties related to the texture characteristics, protein structure/degradation, and sensory acceptability of tilapia fillet (Oreochromis niloticus) were investigated. With an increasing temperature and processing time of SV cooking, protein degradation (of both myofibrils and connective tissue) was more pronounced, as evaluated by the decrease in water- and salt-soluble proteins, total collagen, as well as the changes in the ratio of secondary protein structures (α-helix, β-sheet, β-turn, etc.), which were determined by synchrotron-FTIR (SR-FTIR). These degradations were associated with the improvement of meat tenderness, as estimated by shear force and texture profile analyzer (TPA) results. Among all SV conditions, using 60 ℃ for 45 min seems to be the optimal condition for tilapia meat, since it delivered the best results for texture characteristics and acceptability (p < 0.05). Moreover, principal component analysis (PCA) results clearly demonstrated that the highest texture-liking score of this condition was well associated with the intensity of β-sheets, which seem to be the crucial component that affected the texture of SV-cooked tilapia more so than other parameters. The findings demonstrated the potential of SR-FTIR to decipher the biomolecular structure, particularly the secondary protein structure, of SV-cooked tilapia. This technique provided essential information for a better understanding of the changes in biomolecules related to the textural characteristics of this product.
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Affiliation(s)
- Jaksuma Pongsetkul
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
- Correspondence: ; Tel.: +66-44-223641
| | - Supatcharee Siriwong
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand
| | - Surintorn Boonanuntanasarn
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
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Schroder CS, Ventura AS, de Oliveira SN, dos Santos LD. Potential of Natural Anesthetic Ocimum basilicum Essential Oil and Eugenol in the Preslaughter Transport of Nile Tilapia Oreochromis niloticus and its Effect on Fillet Quality. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2059426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Arlene Sobrinho Ventura
- Faculty of Veterinary Medicine and Animal Science – FAMEZ, Federal University of Mato Grosso do Sul, Campo Grande, Brazil
| | | | - Lilian Dena dos Santos
- Center of Agrarian Sciences, State University of the West of Paraná, Rua Pernambuco, Brazil
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Pongsetkul J, Benjakul S, Takeungwongtrakul S, Sai‐ut S. Impact of stocking density during live transportation on meat quality of Nile Tilapia (
Oreochromis niloticus
) and their changes during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jaksuma Pongsetkul
- School of Animal Technology and Innovation, Institute of Agricultural Technology Suranaree University of Technology Nakhon Ratchasima
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro‐Industry Prince of Songkla University Songkhla Thailand
| | - Sirima Takeungwongtrakul
- Department of Agricultural Education School of Industrial Education and Technology King Mongkut's Institute of Technology Ladkrabang, Ladkrabang Bangkok Thailand
| | - Samart Sai‐ut
- Department of Food Science, Faculty of Science Burapha University Chonburi Thailand
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9
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Mechanism of Delayed Convulsion in Fish: The Actions of Norepinephrine in Spinal Cord. FISHES 2021. [DOI: 10.3390/fishes6020012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Cranial spiking (CS) is among the most popular slaughtering methods for delaying the rigor mortis progress of fish muscles. However, it may cause a convulsion (subsequently referred to as delayed convulsion), which undermines the meat quality and taste. This study aimed to elucidate the mechanism underlying the delayed convulsion and examine its influence on ATP consumption. Ten carps, nine tilapias, ten rainbow trouts, two ayus, three greenling, thirty-five red seabreams, two striped jack and two stone flounders underwent CS around the medulla oblongata area, which induced different delayed convulsion profiles specific to each species. To investigate the norepinephrine (NE) actions related to delayed convulsion, 27 red seabreams, a representative fish species that exhibits delayed convulsion, were treated with a monoamine-depleting agent, reserpine, or with a monoamine oxidase inhibitor, pargyline, two hours before CS. Spinal cord destruction (SCD) was employed to completely prevent spinal cord functions of the fish in another group. Compared with the control group (CS only), the reserpine, pargyline, and SCD groups showed significantly inhibited delayed convulsion and ATP consumption. This suggests that delayed convulsion is the main ATP-consuming response. Our findings suggest that delayed clonic convulsion in red seabreams is associated with the rapid decrease in spinal cord NE levels, which triggered the rebound motor neuron hyperactivity.
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10
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Le TT, Nguyen HT, Pham MA. Rigor mortis development and effects of filleting conditions on the quality of Tra catfish ( Pangasius hypophthalmus) fillets. Journal of Food Science and Technology 2020; 57:1320-1330. [PMID: 32180628 DOI: 10.1007/s13197-019-04166-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/05/2019] [Accepted: 11/08/2019] [Indexed: 10/25/2022]
Abstract
South-East Asian countries produce several million tons annually of Tra catfish (Pangasius hypophthalmus) fillets for export and domestic consumption. However, the processing procedure has not yet been investigated. This study was carried out to analyze the rigor mortis development of the fish and to evaluate the effects of filleting conditions on the quality of the fillets. Compared to pre-rigor fillet processing, post-rigor fillet processing resulted in higher fillet mass yield, less fillet length contraction and reduced exudation loss during chilled storage for both fillets before freezing and fillets after freezing and thawing. The post-rigor fillet processing led to significantly less drip loss after thawing. For fresh fish fillets, pre-rigor processing led to lower cooking loss compared to post-rigor processing. For frozen and thawed fish fillets there was no significant difference in those two parameters. The present research serves as a foundation for further investigations on the modification of processing practices for better fillet quality.
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Affiliation(s)
- Thien Trung Le
- 1Faculty of Food Science and Technology, Nong Lam University - Ho Chi Minh City (NLU), Quarter 6, Linh Trung Ward, Thu Duc Distric, Ho Chi Minh City, Vietnam
| | - Hau Trung Nguyen
- 1Faculty of Food Science and Technology, Nong Lam University - Ho Chi Minh City (NLU), Quarter 6, Linh Trung Ward, Thu Duc Distric, Ho Chi Minh City, Vietnam
| | - Minh Anh Pham
- 2Novus International Inc. Laboratory, Nong Lam University - Ho Chi Minh City (NLU), Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam.,Present Address: R&D Department, Neovia Vietnam, 1B An Phu ward, Thuan an Town, Binh Duong Province Vietnam
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11
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Isık A, Atamanalp M, Alak G. Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor. J Food Saf 2019. [DOI: 10.1111/jfs.12746] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Abdulcelil Isık
- Graduate School of Natural and Applied Sciences Erzurum Turkey
| | - Muhammed Atamanalp
- Department of Fisheries and Seafood Processing Technology, Faculty of FisheriesAtatürk University Erzurum Turkey
| | - Gonca Alak
- Department of Fisheries and Seafood Processing Technology, Faculty of FisheriesAtatürk University Erzurum Turkey
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12
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Erikson U, Tveit GM, Bondø M, Digre H. On-board Live Storage of Atlantic Cod (Gadus morhua): Effects of Capture Stress, Recovery, Delayed Processing, and Frozen Storage on Fillet Color Characteristics. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1684406] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- U. Erikson
- Seafood Technology, SINTEF Ocean, Trondheim, Norway
| | - G. M. Tveit
- Seafood Technology, SINTEF Ocean, Trondheim, Norway
| | - M. Bondø
- Seafood Technology, SINTEF Ocean, Trondheim, Norway
| | - H. Digre
- Seafood Technology, SINTEF Ocean, Trondheim, Norway
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13
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ZUANAZZI JSG, LARA JAFD, GOES ESDR, ALMEIDA FLAD, OLIVEIRA CALD, RIBEIRO RP. Anoxia stress and effect on flesh quality and gene expression of tilapia. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.00518] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Zhang L, Li Q, Lyu J, Kong C, Song S, Luo Y. The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem. Food Chem 2016; 216:130-7. [PMID: 27596401 DOI: 10.1016/j.foodchem.2016.08.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2016] [Revised: 08/02/2016] [Accepted: 08/03/2016] [Indexed: 11/16/2022]
Abstract
This study aimed to evaluate different stunning methods [percussion (T1), immersion in ice/water slurry (T2), and gill cut (T3)] on quality and stress conditions of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C in 72h postmortem. Rigor index (RI%), behavioral analysis, levels of lactic acid and muscle glycogen were measured for stress level evaluation. Meanwhile, sensory assessment, texture properties, cooking loss, adenosine triphosphate (ATP) related compounds, adenosine monophosphate deaminase (ADA) activity, and acid phosphatase (ACP) activity were analyzed. The least stress condition, significantly (P<0.05) higher initial glycogen content was observed in T1. Ice/water stunning reduced the rate of ATP degradation, reflected in the lowest K value during 72h. Aversive behaviors, significantly (P<0.05) higher cooking loss, hypoxanthine riboside (HxR) content, and lower sensory score were observed in T3. The results indicated that gill cut in aquatic processing industry should be avoided for inferior quality and aversive reactions during stunning.
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Affiliation(s)
- Longteng Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qian Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jian Lyu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Chunli Kong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Sijia Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
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15
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Campagnoli de Oliveira Filho PR, do Amaral Sobral PJ, Balieiro JCDC, Viegas EMM. Comparison of Stunning Methods on the Physicochemical Properties of Frozen Nile Tilapia (Oreochromis niloticus) Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2016.1184205] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Paulo Roberto Campagnoli de Oliveira Filho
- Laboratório de Tecnologia do Pescado, Departamento de Pesca e Aquicultura, Universidade Federal Rural de Pernambuco (UFRPE), Rua Dom Manuel de Medeiros, Recife, PE, Brasil
| | - Paulo José do Amaral Sobral
- Laboratório de Tecnologia de Alimentos, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo (FZEA-USP), Pirassununga, SP, Brasil
| | | | - Elisabete Maria Macedo Viegas
- Laboratório de Aquicultura, Departamento de Zootecnia, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo (FZEA-USP), Pirassununga, SP, Brasil
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16
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Erikson U, Kjørsvik E, Bardal T, Digre H, Schei M, Søreide TS, Aursand IG. Quality of Atlantic Cod Frozen in Cell Alive System, Air-Blast, and Cold Storage Freezers. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2015.1007542] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Lawrence SE, Lopetcharat K, Drake M. Preference Mapping of Soymilk with Different U.S. Consumers. J Food Sci 2015; 81:S463-76. [DOI: 10.1111/1750-3841.13182] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2015] [Accepted: 11/11/2015] [Indexed: 11/28/2022]
Affiliation(s)
- S. E. Lawrence
- Dept. of Food, Bioprocessing, and Nutrition Sciences; North Carolina State Univ; Raleigh NC 27695 U.S.A
| | - K. Lopetcharat
- Dept. of Food, Bioprocessing, and Nutrition Sciences; North Carolina State Univ; Raleigh NC 27695 U.S.A
| | - M.A. Drake
- Dept. of Food, Bioprocessing, and Nutrition Sciences; North Carolina State Univ; Raleigh NC 27695 U.S.A
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18
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Sabow AB, Sazili AQ, Zulkifli I, Goh YM, Ab Kadir MZA, Adeyemi KD. Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter. Anim Sci J 2015. [PMID: 26208249 DOI: 10.1111/asj.12385] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
This study assessed the effect of halal slaughter and anesthesia pre-slaughter followed by bleeding on meat quality characteristics of goats. Eleven male Boer cross goats were divided into two groups and subjected to either halal slaughter (HS) or anesthesia with halothane and propofol pre-slaughter (AS). At pre-rigor, HS had significantly lower (P < 0.05) muscle pH and glycogen than AS. However, no significant difference was observed in the pH and glycogen content between the treatments on 1, 3 and 7 days post mortem. The drip loss of HS was significantly lower (P < 0.05) than that of AS at all aging periods. Treatment had no effect on sarcomere length, myofibrillar fragmentation index and shear force values, loss of thiol groups and degradation of major myofibrillar proteins. It can be concluded that HS did not have deleterious effect on meat quality traits of goat when compared to AS.
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Affiliation(s)
- Azad Behnan Sabow
- Department of Animal Science, Faculty of Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Idrus Zulkifli
- Department of Animal Science, Faculty of Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Institute of Tropical Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia
| | - Mohd Zainal Abidin Ab Kadir
- Department of Electrical and Electronic Engineering, Faculty of Engineering, 43400 UPM Serdang, Selangor, Malaysia.,Centre for Electromagnetic and Lightning Protection Research (CELP), Malaysia
| | - Kazeem Dauda Adeyemi
- Department of Animal Science, Faculty of Agriculture, 43400 UPM Serdang, Selangor, Malaysia.,Department of Animal Production, University of Ilorin, Ilorin, Nigeria
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Mendes JM, Inoue LAKA, Jesus RS. Influência do estresse causado pelo transporte e método de abate sobre o rigor mortis do tambaqui (Colossoma macropomum). BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2015. [DOI: 10.1590/1981-6723.1115] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
ResumoO presente trabalho avaliou a influência do estresse pré-abate e do método de abate sobre o rigor mortis do tambaqui durante armazenamento em gelo. Foram estudadas respostas fisiológicas do tambaqui ao estresse durante o pré-abate, que foi dividido em quatro etapas: despesca, transporte, recuperação por 24 h e por 48 h. Ao final de cada etapa, os peixes foram amostrados para caracterização do estresse pré-abate por meio de análises dos parâmetros plasmáticos de glicose, lactato e amônia e, em seguida, os peixes foram abatidos por hipotermia ou por asfixia com gás carbônico para o estudo do rigor mortis. Verificou-se que o estado fisiológico de estresse dos peixes foi mais agudo logo após o transporte, implicando numa entrada em rigor mortis mais rápida: 60 minutos para tambaquis abatidos por hipotermia e 120 minutos para tambaquis abatidos por asfixia com gás carbônico. Nos viveiros, os peixes abatidos logo após a despesca apresentaram estado de estresse intermediário, sem diferença no tempo de entrada em rigor mortis em relação ao método de abate (135 minutos). Os peixes que passaram por recuperação ao estresse causado pelo transporte em condições simuladas de indústria apresentaram entrada em rigor mortis mais tardia: 225 minutos (com 24 h de recuperação) e 255 minutos (com 48 h de recuperação), igualmente sem diferença em relação aos métodos de abate testados. A resolução do rigor mortis foi mais rápida nos peixes abatidos após o transporte, que foi de 12 dias. Nos peixes abatidos logo após a despesca, a resolução ocorreu com 16 dias e, nos peixes abatidos após recuperação, com 20 dias para 24 h de recuperação ao estresse pré-abate e 24 dias para 48 h de recuperação, sem influência do método de abate na resolução do rigor mortis. Assim, é desejável que o abate do tambaqui destinado à indústria seja feito após período de recuperação ao estresse, com vistas a aumentar sua passagem em rigor mortis.
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Oliveira Filho P, Oliveira C, Sobral P, Balieiro J, Natori M, Viegas E. How stunning methods affect the quality of Nile tilapia meat. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.911211] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Farouk MM. Advances in the industrial production of halal and kosher red meat. Meat Sci 2013; 95:805-20. [DOI: 10.1016/j.meatsci.2013.04.028] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Revised: 04/01/2013] [Accepted: 04/01/2013] [Indexed: 10/27/2022]
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22
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Nutritional content and bioactive properties of wild and farmed cod (Gadus morhua L.) subjected to food preparation. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2013.05.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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