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Cho JS, Choi B, Lim JH, Choi JH, Yun DY, Park SK, Lee G, Park KJ, Lee J. Determination of Freshness of Mackerel ( Scomber japonicus) Using Shortwave Infrared Hyperspectral Imaging. Foods 2023; 12:2305. [PMID: 37372515 DOI: 10.3390/foods12122305] [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: 04/20/2023] [Revised: 06/02/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
Shortwave infrared (SWIR) hyperspectral imaging was applied to classify the freshness of mackerels. Total volatile basic nitrogen (TVB-N) and acid values, as chemical compounds related to the freshness of mackerels, were also analyzed to develop a prediction model of freshness by combining them with hyperspectral data. Fresh mackerels were divided into three groups according to storage periods (0, 24, and 48 h), and hyperspectral data were collected from the eyes and whole body, separately. The optimized classification accuracies were 81.68% using raw data from eyes and 90.14% using body data by multiple scatter correction (MSC) pretreatment. The prediction accuracy of TVB-N was 90.76%, and the acid value was 83.76%. These results indicate that hyperspectral imaging, as a nondestructive method, can be used to verify the freshness of mackerels and predict the chemical compounds related to the freshness.
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Affiliation(s)
- Jeong-Seok Cho
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Byungho Choi
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Jeong-Ho Lim
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Jeong Hee Choi
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Dae-Yong Yun
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Seul-Ki Park
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Gyuseok Lee
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Kee-Jai Park
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Jihyun Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
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2
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Lan W, Zhang B, Liu L, Pu T, Zhou Y, Xie J. Slightly acidic electrolyzed water-slurry ice: shelf-life extension and quality maintenance of mackerel (Pneumatophorus japonicus) during chilled storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3787-3798. [PMID: 36224103 DOI: 10.1002/jsfa.12269] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/15/2022] [Accepted: 10/10/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Different ice treatments were applied for the preservation of mackerel (Pneumatophorus japonicus). The quality changes of samples treated with flake ice (Control), slurry ice (SI) and slightly acidic electrolyzed water-slurry ice (SAEW-SI) in microbiological, physicochemical, protein characteristic, and sensory evaluation were investigated during chilled storage. RESULTS SAEW-SI showed a significant advantage for the inhibition of microbial growth, which could extend the shelf-life for another 144 h at least, compared with Control group. SAEW-SI treatment also showed a strong inhibition for the increase in pH, total volatile basic nitrogen (TVB-N), K-value, histamine and metmyoglobin (MetMb) content. Results of texture profile analysis (TPA) and water holding capacity (WHC) indicated that SAEW-SI can obviously suppress the decrease of hardness value, and have a better protective effect on muscle structure compared to flake ice and SI (P < 0.05). During the whole experiment, the highest sensory scores and a* were obtained in the SAEW-SI group, which indicated that SAEW-SI treatment could maintain better sensory characteristics. According to the results of thiobarbituric acid reactive substances (TBARS) and fluorescence spectroscopy analysis, SAEW-SI treatment could effectively retard protein degradation and lipid oxidation compared with Control and SI group. In maintaining the quality of mackerel, SAEW-SI shows a better effect than SI due to the synergistic effect of fence factors. CONCLUSION The results demonstrated that the shelf-life of mackerel could be extended and the quality of mackerel could be maintained effectively with SAEW-SI treatment during chilled storage. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China
| | - Bingjie Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Lin Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Tianting Pu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yuxiao Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China
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3
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Anders N, Breen M, Skåra T, Roth B, Sone I. Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage. Food Chem 2023; 405:134819. [PMID: 36403466 DOI: 10.1016/j.foodchem.2022.134819] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 10/25/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022]
Abstract
Crowded (stressed) and unstressed Atlantic mackerel with or without pre-freezing holding in refrigerated sea water (RSW) were stored at -19 °C for ∼12 months and analysed for nucleotide degradation (K value), muscle pH, water holding capacity (WHC), fillet firmness, cathepsin B/L like activity, lipid oxidation and fillet colour. The frozen storage showed the largest and most consistent direct effects on the quality metrics leading to increased lipid oxidation, discolouration (yellowing) and reduction on WHC and cathepsin activity. RSW treatment promoted nucleotide degradation and reduced WHC and fillet firmness in interaction with frozen storage and affected fillet colour lightness and saturation. Although showing only marginal main effects, crowding stress modified WHC, cathepsin activity and fillet firmness and colour through significant interactions with the frozen storage and RSW treatment. Further studies with larger sample sizes would be needed to elucidate their complex effects and interactions on the quality and storage stability of mackerel.
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Affiliation(s)
- Neil Anders
- Institute of Marine Research, Bergen. P.O. Box 1870, Nordnes, NO-5817 Bergen, Norway.
| | - Michael Breen
- Institute of Marine Research, Bergen. P.O. Box 1870, Nordnes, NO-5817 Bergen, Norway.
| | - Torstein Skåra
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway.
| | - Bjørn Roth
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway.
| | - Izumi Sone
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway.
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4
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Influence of Fish Handling Practices Onboard Purse Seiners on Quality Parameters of Sardines ( Sardina pilchardus) during Cold Storage. Biomolecules 2023; 13:biom13020192. [PMID: 36830560 PMCID: PMC9953280 DOI: 10.3390/biom13020192] [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: 11/05/2022] [Revised: 01/09/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023] Open
Abstract
Small pelagic fish are a rich source of high-quality proteins and omega-3 fatty acids, but they are highly perishable due to the activity of microorganisms, endogenous enzymes, and oxidation processes that affect their muscle tissues during storage. This study focused on analyzing the influence of fish handling practices onboard vessels on sensory quality attributes, pH, water holding capacity, TVB-N, proteolytic changes, and lipid oxidation in sardine muscle tissue during cold storage. Experiments were conducted onboard fishing vessels during regular work hours, with added consistency, accounting for similar sardine sizes (physiological and reproductive stages) under similar environmental conditions. Traditional handling practices, e.g., boarding the catch with brail nets and transporting the fish in plastic crates with flake ice, were compared with the use of modified aquaculture pumps for boarding the catch and transporting it in isothermic boxes submerged in ice slurry. Results confirmed significant differences in the parameters among the different fishing vessels, although no significant differences were found between the two methods of fish handling on board the vessels. The study also confirmed a higher rate of lipid oxidation in fish muscle due to physical damage and an increased degree of proteolysis in samples with lower muscle pH values.
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Anders N, Hannaas S, Saltskår J, Schuster E, Tenningen M, Totland B, Vold A, Øvredal JT, Breen M. Vitality as a measure of animal welfare during purse seine pumping related crowding of Atlantic mackerel (Scomber scrombrus). Sci Rep 2022; 12:21949. [PMID: 36536033 PMCID: PMC9763418 DOI: 10.1038/s41598-022-26373-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022] Open
Abstract
The impacts of wild capture fishing on animal welfare are poorly understood. During purse seine fishing for Atlantic mackerel (Scomber scrombrus), catches are crowded to high densities to facilitate pumping onboard. This study aimed to monitor fish welfare during crowding events in the Norwegian purse seine fishery, and to identify relevant drivers. We first correlated a suite of neuro-endocrine, physiological and physical stress responses (integrated into a single measure of welfare using multivariate analysis) to the behavioural vitality of individual mackerel in controlled crowding trials in aquaculture cages. Vitality was found to be a useful measure of welfare. We then assessed individual fish vitality onboard a commercial purse seiner. Catch welfare, measured using vitality, was observed to be negatively impacted during pumping related crowding. Larger catches and longer crowding exposure times resulted in greater negative impacts. Vitality was not significantly impacted by crowding density or dissolved oxygen concentrations inside the net, although methodological limitations limited accurate measurement of these parameters. Blood lactate levels correlated negatively with vitality, suggesting that high-intensity anaerobic locomotory activity was associated with the reduction in welfare. Based on these findings, catch welfare could be improved by targeting smaller schools to minimise crowding exposure times.
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Affiliation(s)
- Neil Anders
- grid.10917.3e0000 0004 0427 3161Institute of Marine Research (IMR), Fish Capture Division, Nordnes. NO-5817, Nordnesgaten 50, P.O. Box 1870, 5005 Bergen, Norway
| | - Sigurd Hannaas
- grid.10917.3e0000 0004 0427 3161Institute of Marine Research (IMR), Fish Capture Division, Nordnes. NO-5817, Nordnesgaten 50, P.O. Box 1870, 5005 Bergen, Norway
| | - Jostein Saltskår
- grid.10917.3e0000 0004 0427 3161Institute of Marine Research (IMR), Fish Capture Division, Nordnes. NO-5817, Nordnesgaten 50, P.O. Box 1870, 5005 Bergen, Norway
| | - Erik Schuster
- grid.10917.3e0000 0004 0427 3161Institute of Marine Research (IMR), Fish Capture Division, Nordnes. NO-5817, Nordnesgaten 50, P.O. Box 1870, 5005 Bergen, Norway
| | - Maria Tenningen
- grid.10917.3e0000 0004 0427 3161Institute of Marine Research (IMR), Fish Capture Division, Nordnes. NO-5817, Nordnesgaten 50, P.O. Box 1870, 5005 Bergen, Norway
| | - Bjørn Totland
- grid.10917.3e0000 0004 0427 3161Institute of Marine Research (IMR), Fish Capture Division, Nordnes. NO-5817, Nordnesgaten 50, P.O. Box 1870, 5005 Bergen, Norway
| | - Aud Vold
- grid.10917.3e0000 0004 0427 3161Institute of Marine Research (IMR), Fish Capture Division, Nordnes. NO-5817, Nordnesgaten 50, P.O. Box 1870, 5005 Bergen, Norway
| | - Jan Tore Øvredal
- grid.10917.3e0000 0004 0427 3161Institute of Marine Research (IMR), Fish Capture Division, Nordnes. NO-5817, Nordnesgaten 50, P.O. Box 1870, 5005 Bergen, Norway
| | - Mike Breen
- grid.10917.3e0000 0004 0427 3161Institute of Marine Research (IMR), Fish Capture Division, Nordnes. NO-5817, Nordnesgaten 50, P.O. Box 1870, 5005 Bergen, Norway
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Bouchendhomme T, Soret M, Grard T, Lencel P. Differentiating between fresh and frozen-thawed fish fillets by muscle fibre permeability measurement. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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7
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Bouchendhomme T, Soret M, Devin A, Pasdois P, Grard T, Lencel P. Differentiating between fresh and frozen-thawed fish fillets by mitochondrial permeability measurement. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls. Foods 2022; 11:foods11182845. [PMID: 36140971 PMCID: PMC9498479 DOI: 10.3390/foods11182845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/09/2022] [Accepted: 09/13/2022] [Indexed: 11/17/2022] Open
Abstract
The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural extracts imparted stability to lipids (TBA, FFA, and PV), and the ability was further improved by vacuum packaging. Biochemical changes (TVB-N, pH) and microbiological quality (total viable count) were also retained. Control samples packed under vacuum were found to cross over acceptable limits on day 28. Based on sensory quality evaluation, samples treated with rosemary and thyme extracts showed superior sensory quality over control, whilebasil-treated samples were not found acceptable at day 28. Consequently, the inclusion of thyme and rosemary extracts exhibits preservative quality when combined with vacuum packaging, retaining biochemical, microbial, and sensory quality.
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9
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Zhou P, Chu Y, Lv Y, Xie J. Quality of frozen mackerel during storage as processed by different freezing methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2053154] [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)
- Pengcheng Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Yuanming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Ying Lv
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Centre of Seafood Deep Processing, Ministry of Education, Dalian Polytechnic University, Dalian, China
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10
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Svendsen ES, Widell KN, Tveit GM, Nordtvedt TS, Uglem S, Standal I, Greiff K. Industrial methods of freezing, thawing and subsequent chilled storage of whitefish. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110803] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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ALKURAIEEF AN, ALSUHAIBANI AM, ALSHAWI AH, ALJAHANI AH, ALJOBAIR MO, ALBARIDI NA. Proximate chemical composition and lipid profile of Indian mackerel fish. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.67120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Feng LU, Li Y, Ma C, Tuo Y. Bacterial Diversity of Sun-Dried Spanish Mackerel in Dalian and Application of Lactobacillus plantarum X23 as a Biopreservative. J Food Prot 2021; 84:2133-2142. [PMID: 33984135 DOI: 10.4315/jfp-21-057] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Accepted: 05/07/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Sun-dried Spanish mackerel is a common food in Dalian and made by adding salt and sun drying, which has special physical, chemical, and microbiological properties. In this study, the physicochemical properties and microbial composition of commercially available sun-dried Spanish mackerel in Dalian were assessed, and some Lactobacillus strains were screened as a biopreservative for sun-dried Spanish mackerel preparation. The results showed that the total volatile base nitrogen content in the traditional sun-dried Spanish mackerel samples from Dalian was within 30 mg/100 g, the histamine content was 7 to 17 mg/kg, and the dominant bacteria at the genus level were Lactobacillus, Psychrobacter, and Ralstonia. A strain with biopreservative potential was isolated from a sun-dried Spanish mackerel sample, identified as L. plantarum species by 16S rDNA sequencing, and assigned as L. plantarum X23. Fresh Spanish mackerel flesh was treated with 16% brine and L. plantarum X23 at a dose of 107 CFU/mL and then dried in the sun. The sun-dried Spanish mackerel flesh treated with 16% brine and L. plantarum X23 showed a decreased histamine and acid value, increased free amino acid content, and a higher sensory score compared with the sun-dried Spanish mackerel without L. plantarum X23 treatment (P < 0.05). In conclusion, the sun-dried Spanish mackerel purchased from the supermarkets in Dalian were safely edible, and L. plantarum X23 can significantly reduce the content of histamine and putrescine in self-made, low-salt, sun-dried Spanish mackerel and has potential as a biopreservative for sun-dried Spanish mackerel preparation. HIGHLIGHTS
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Affiliation(s)
- L U Feng
- 1School of Food Science and Technology and Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Ying Li
- 1School of Food Science and Technology and Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Changlu Ma
- Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, People's Republic of China
| | - Yanfeng Tuo
- 1School of Food Science and Technology and Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, People's Republic of China
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Huang YZ, Liu Y, Jin Z, Cheng Q, Qian M, Zhu BW, Dong XP. Sensory evaluation of fresh/frozen mackerel products: A review. Compr Rev Food Sci Food Saf 2021; 20:3504-3530. [PMID: 34146450 DOI: 10.1111/1541-4337.12776] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 04/27/2021] [Accepted: 05/05/2021] [Indexed: 11/30/2022]
Abstract
Mackerel has received considerable attention in the global food market as one of the most important pelagic commercial fish species. The quality of mackerel is influenced by species, season, fishing area, nutritional status, catching method, handling, and storage. Due to the mackerel's perishability, its quality is mainly measured by sensory procedures. Although considerable effort has been made to explore quick and reliable quality analysis, developing a practical and scientific sensory evaluation of mackerel has been an active ongoing study area to meet the quality evaluation demand of the industry. Different sensory evaluation methods have been used to assess the mackerel fish quality, including Palatability and Spoilage test, Torry scheme, EU scheme, Quality Index Method, Catch damage index and Processed fish damage index, Affective test, Discriminative test, and Descriptive test. Each method has its strength and weakness. Despite mackerel sensory evaluation protocols having undergone partial harmonization, specific sample process needs to be carefully followed to minimize the change during sample preparation. This review summarizes the sensory evaluation methods in mackerel research, the factors affecting sensory evaluation, and then updates the latest advances in mackerel sensory evaluation and offers guidance for presenting its application in the mackerel chain. Also, each technique's advantages and limitations are discussed. In our opinion, the future trends for sensory evaluation of mackerel should be consumer-centric.
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Affiliation(s)
- Yi-Zhen Huang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yu Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Zheng Jin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Qiaofen Cheng
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Michael Qian
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
| | - Bei-Wei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Xiu-Ping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
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14
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Hu J, Xu Y, Majura JJ, Qiu Y, Ding J, Hatab S, Miao W, Gao Y. Combined Effect of the Essential Oil and Collagen Film on the Quality of Pacific Mackerel ( Pneumatophorus japonicus) Fillet During Cold Storage. Foodborne Pathog Dis 2021; 18:455-461. [PMID: 34096803 DOI: 10.1089/fpd.2021.0007] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Essential oils (EOs) and collagen have received recent attention in the seafood industry due to their abilities of antibacterial and seafood preservation individually. However, to the authors' best knowledge, very few publications address the issue of the combined effect of EOs and collagen on seafood preservation. Pacific mackerel is one of the most economically valuable fish species in China and easy to deteriorate during storage. Therefore, present study investigated the effect of combined EOs (cinnamon, oregano, and clove) and collagen on the quality of Pacific mackerel during cold storage. A suite of microbiological, physical, and chemical properties that are indicative of quality was measured. From the results, mackerel fillets treated with an EO-collagen film had a smaller increase in microbial counts compared with control. Furthermore, total volatile basic nitrogen (TVB-N), thiobarbituric acid related substance, and pH of mackerel fillet were lower when treated with an EO-collagen film and somewhat lower when treated with collagen alone. According to texture measurements of muscle, samples treated with EO-collagen film began to deteriorate in 8 d, versus only 4 d for control samples. EOs likely contributed to antibacterial and antioxidative activity, and the collagen film isolated muscle from air, which in turn reduced oxidation and retained the quality. Consequently, combination of EOs and collagen film efficiently extends shelf-life of Pacific mackerel during storage.
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Affiliation(s)
- Jiajie Hu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
| | - Yueqiang Xu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
| | - Julieth Joram Majura
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
| | - Yuheng Qiu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
| | - Jiaojiao Ding
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
| | - Shaimaa Hatab
- Faculty of Environmental Agricultural Science, Arish University, North Sinai, Egypt.,Faculty of Organic Agriculture, Heliopolis University, Cairo, Egypt
| | - Wenhua Miao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China.,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yuanpei Gao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China.,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
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15
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Wang X, Xie J. Quality attributes of horse mackerel (Trachurus japonicus) during frozen storage as affected by double-glazing combined with theaflavins. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1919702] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- XueSong Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research, Center of Aquatic Product Processing & Preservation, Shanghai, China
- National Experimental Teaching Demonstration, Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China
- Shanghai Professional Technology, Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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Sardenne F, Puccinelli E, Vagner M, Pecquerie L, Bideau A, Le Grand F, Soudant P. Post-mortem storage conditions and cooking methods affect long-chain omega-3 fatty acid content in Atlantic mackerel (Scomber scombrus). Food Chem 2021; 359:129828. [PMID: 33934034 DOI: 10.1016/j.foodchem.2021.129828] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 03/25/2021] [Accepted: 04/13/2021] [Indexed: 11/17/2022]
Abstract
Long-chain omega-3 fatty acids such as eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) are health beneficial lipids found in high concentration in pelagic fishes, including Atlantic mackerel. While EPA and DHA are sensitive to oxidation during fish storage and processing, post-mortem degradation in the first hours following fish death is poorly documented. Here, we stored fish at two temperatures (2-4 °C and 18-20 °C) and monitored EPA + DHA content in dorsal fillet 6, 12 and 24 h after fish death and after cooking (grill or steam). Storage duration was the only influencing factor, and EPA + DHA loss was faster at 18-20 °C. Six hours after fish death, EPA + DHA content decreased by 1.3 ± 1.3 mg.g-1 dw (9.6 ± 9.5% of the initial content) but it was highly variable among individuals. Handling between fishing and storage should be as short and as cool as possible to preserve EPA + DHA and food safety. Regarding cooking, EPA + DHA and mono-unsaturated fatty acids increased in grilled fillets.
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Affiliation(s)
- Fany Sardenne
- Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280 Plouzané, France.
| | | | - Marie Vagner
- Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280 Plouzané, France
| | - Laure Pecquerie
- Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280 Plouzané, France
| | - Antoine Bideau
- Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280 Plouzané, France
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17
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Zheng H, Shiming L, Gaozhan X, Dingding R, Wenhong C, Chaohua Z, Jianjun Y. Effect of heat pretreatment before isoelectric solubilisation/precipitation on the characteristics of Pacific oyster (
Crassostrea hongkongensis
) and Antarctic krill (
Euphausia superba
) protein isolates. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14702] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huina Zheng
- College of Food Science and Technology Guangdong Ocean University Zhanjiang524088China
- Shenzhen Institute of Guangdong Ocean University Shenzhen518116China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety Zhanjiang524088China
| | - Liang Shiming
- College of Food Science and Technology Guangdong Ocean University Zhanjiang524088China
| | - Xue Gaozhan
- College of Food Science and Technology Guangdong Ocean University Zhanjiang524088China
| | - Ren Dingding
- College of Food Science and Technology Guangdong Ocean University Zhanjiang524088China
| | - Cao Wenhong
- College of Food Science and Technology Guangdong Ocean University Zhanjiang524088China
- Shenzhen Institute of Guangdong Ocean University Shenzhen518116China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety Zhanjiang524088China
| | - Zhang Chaohua
- College of Food Science and Technology Guangdong Ocean University Zhanjiang524088China
- Shenzhen Institute of Guangdong Ocean University Shenzhen518116China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety Zhanjiang524088China
- Key Laboratory of Inshore Resources Biotechnology (Quanzhou Normal University) Fujian Province University Quanzhou362000China
| | - Yuan Jianjun
- Key Laboratory of Inshore Resources Biotechnology (Quanzhou Normal University) Fujian Province University Quanzhou362000China
- College of Oceanology and Food Science Quanzhou Normal University Quanzhou362000China
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18
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Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107511] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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19
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Aspevik T, Thoresen L, Steinsholm S, Carlehög M, Kousoulaki K. Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2020.1868644] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Tone Aspevik
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Lars Thoresen
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Silje Steinsholm
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Mats Carlehög
- Department of Consumer and Sensory Sciences, Nofima, Ås, Norway
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20
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Xu Y, Sismour E, Woods J, Robinson JM, Aldossari M, Ntiwunka-Ifeanyi C, Yousuf A, Abraha-Eyob Z, Lynch P. Characterization of Physicochemical Attributes and Muscle Protein Quality of Blue Catfish (Ictalurus furcatus) in Chesapeake Bay. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1784342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Yixiang Xu
- Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA
| | - Edward Sismour
- Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA
| | - Jaron Woods
- Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA
| | - Jayjuan M Robinson
- Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA
| | - Mzuna Aldossari
- Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA
| | | | - Adnan Yousuf
- Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA
| | - Zaid Abraha-Eyob
- Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA
| | - Patricia Lynch
- Department of Family and Consumer Science, Virginia State University, Petersburg, Virginia, USA
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21
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Sone I, Sveinsdóttir HI, Stefánsson G, Larsson K, Undeland I, Skåra T, Romotowska PE, Karlsdóttir MG. Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03434-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThis study investigated the efficacy of three commercially relevant packaging methods (vacuum with water glazing VAC-G; vacuum with seawater VAC-S; shatter-layer packaging SL) to improve frozen storage stability of mechanically filleted Atlantic mackerel at − 25 °C, in comparison to water glazing alone (GL) and storage as whole unglazed, block frozen fish. Besides proximate composition and pH of raw material, quality changes were analysed by free fatty acid content (FFA), water holding capacity (WHC), cooking yield, lipid oxidation (lipid hydroperoxides, PV; non-protein bound thiobarbituric acid reactive substances, TBARS) and sensory profiles of cooked samples after 3.5, 8, 10 and 12 months of frozen storage. Vacuum-packaging was effective in mitigating the PV and TBARS as well as rancid odour and flavour. The inclusion of seawater in VAC-S altered the sensory textural attributes of the mackerel fillet to be more juicy, tender and soft and increased the attribute of salty flavour in the sample. SL delayed rancid odour and flavour by 2 months compared to GL. Processing of mackerel under industrial conditions, including filleting, handling, double-freezing and glazing accelerated the formation of FFA as well as losses of WHC and cooking yield in the fillet regardless the packaging methods.
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22
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Anders N, Eide I, Lerfall J, Roth B, Breen M. Physiological and flesh quality consequences of pre-mortem crowding stress in Atlantic mackerel (Scomber scombrus). PLoS One 2020; 15:e0228454. [PMID: 32053624 PMCID: PMC7018012 DOI: 10.1371/journal.pone.0228454] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Accepted: 01/15/2020] [Indexed: 11/25/2022] Open
Abstract
In commercial wild capture pelagic fisheries it is common practice to crowd catches to high densities to allow efficient pumping onboard. Crowding during the final stages of purse seine capture for small pelagic species often results in intense and sustained behavioural escape responses. Such a response may trigger a shift in energy production from aerobic to anaerobic pathways and result in metabolic acid accumulation and exhaustion of intracellular reserves of ATP. Where there is insufficient time or opportunity to recover to physiological equilibrium before death, pre-mortem stress may be an important determinant of fillet quality, as has been shown for a variety of farmed fish species. However, there is currently a lack of knowledge related to the flesh quality implications of capture stress for wild captured species in European waters. Here we show that crowding results in a physiological stress response that has consequences for flesh quality in the wild captured species Atlantic mackerel (Scomber scombrus). Using small schools in tanks and aquaculture net pens in three separate experiments, we found crowding results in physiological changes in mackerel consistent with an acute stress response and anaerobic metabolism. Consequently, we found crowded fish had more acidic pre- and post-mortem muscle pH as well as indications of faster onset and strength of rigor mortis and increased cathepsin B & L activity. We examined fillet flesh quality after two and seven days of ice storage and found reduced green colouration, increased gaping (separation of muscle myotomes) and reduced textural firmness associated with fish which had been crowded. However, the effects on quality were dependant on experiment and/or storage time. These results indicate the potential of crowding capture stress to influence the flesh quality of an economically important species and may have important implications for the wild capture pelagic fishing industry.
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Affiliation(s)
- Neil Anders
- Fish Capture Division, Institute of Marine Research (IMR), Bergen, Norway
- Department of Biological Sciences, University of Bergen, Bergen, Norway
| | - Ida Eide
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Bjørn Roth
- Department of Processing Technology, Nofima, Stavanger, Norway
| | - Michael Breen
- Fish Capture Division, Institute of Marine Research (IMR), Bergen, Norway
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23
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Jamróz E, Kulawik P, Guzik P, Duda I. The verification of intelligent properties of furcellaran films with plant extracts on the stored fresh Atlantic mackerel during storage at 2 °C. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105211] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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