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Chaula D, Jacobsen C, Laswai HS, Chove BE, Dalsgaard A, Mdegela R, Hyldig G. Changes in fatty acids during storage of artisanal‐processed freshwater sardines (
Rastrineobola argentea
). Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Affiliation(s)
- Davis Chaula
- Department of Food Sciences and Agro‐Processing Sokoine University of Agriculture Morogoro Tanzania
| | - Charlotte Jacobsen
- National Food Institute, Division for Food Technology Technical University of Denmark Lyngby Denmark
| | - Henry S. Laswai
- Department of Food Sciences and Agro‐Processing Sokoine University of Agriculture Morogoro Tanzania
| | - Bernard Elias Chove
- Department of Food Sciences and Agro‐Processing Sokoine University of Agriculture Morogoro Tanzania
| | - Anders Dalsgaard
- Faculty of Health and Medical Sciences, Section of Food Safety and Zoonoses, Department of Veterinary and Animal Sciences University of Copenhagen Frederiksberg C Denmark
| | - Robinson Mdegela
- College of Veterinary and Medical Sciences, Department of Veterinary Medicine and Public Health Sokoine University of Agriculture Morogoro Tanzania
| | - Grethe Hyldig
- National Food Institute, Division for Food Technology Technical University of Denmark Lyngby Denmark
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Li D, Zhu Z, Sun DW. Effects of high-pressure freezing and deep-frozen storage on cell structure and quality of cordyceps sinensis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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3
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Aubourg SP, Trigo M, González MJ, Lois S, Medina I. Evolution of lipid damage and volatile amine content in Patagonian squid (
Doryteuthis gahi
) by‐products during frozen storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15873] [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)
- Santiago P. Aubourg
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Marcos Trigo
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Mª Jesús González
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Salomé Lois
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Isabel Medina
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
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Schmidt CV, Plankensteiner L, Clausen MP, Walhter AR, Kirkensgaard JJK, Olsen K, Mouritsen OG. Gastrophysical and chemical characterization of structural changes in cooked squid mantle. J Food Sci 2021; 86:4811-4827. [PMID: 34653262 DOI: 10.1111/1750-3841.15936] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 09/06/2021] [Accepted: 09/10/2021] [Indexed: 11/29/2022]
Abstract
Squid (Loligo forbesii and Loligo vulgaris) mantles were cooked by sous vide cooking using different temperatures (46°C, 55°C, 77°C) and times (30 s, 2 min, 15 min, 1 h, 5 h, 24 h), including samples of raw tissue. Macroscopic textural properties were characterized by texture analysis (TA) conducted with Meullenet-Owens razor shear blade and compared to analysis results from differential scanning calorimetry. The collagen content of raw tissues of squid was quantified as amount of total hydroxyproline using ultra-high-performance liquid chromatography. Structural changes were monitored by Raman spectroscopy and small-angle X-ray scattering and visualized by second harmonic generation microscopy. Collagen in the squid tissue was found to be highest in arms (4.3% of total protein), then fins (3.0%), and lowest in the mantle (1.5%), the content of the mantle being very low compared to that of other species of squid. Collagen was found to be the major protein responsible for cooking loss, whereas both collagen and actin were found to be key to mechanical textural changes. A significant decreased amount of cooking loss was obtained using a lower cooking temperature of 55°C compared to 77°C, without yielding significant textural changes in most TA parameters, except for TA hardness which was significantly less reduced. An optimized sous vide cooking time and temperature around 55-77°C and 0.5-5 h deserves further investigation, preferably coupled to sensory consumer evaluation. PRACTICAL APPLICATION: The study provides knowledge about structural changes during sous vide cooking of squid mantle. The results may be translated into gastronomic use, promoting the use of an underutilized resource of delicious and nutritious protein (Loligo vulgaris and Loligo forbesii).
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Affiliation(s)
- Charlotte Vinther Schmidt
- Department of Food Science, Design & Consumer Behavior, University of Copenhagen & Taste for Life (Smag for Livet), Frederiksberg, Denmark
| | - Lorenz Plankensteiner
- Laboratory of Food Chemistry and Laboratory of Biobased Chemistry and Technology, Wageningen University and Research, Wageningen, The Netherlands
| | - Mathias Porsmose Clausen
- SDU Biotechnology, Department of Green Technology, University of Southern Denmark, Odense M, Denmark
| | - Anders Runge Walhter
- SDU Biotechnology, Department of Green Technology, University of Southern Denmark, Odense M, Denmark
| | - Jacob Judas Kain Kirkensgaard
- Department of Food Science, Design & Consumer Behavior, University of Copenhagen & Taste for Life (Smag for Livet), Frederiksberg, Denmark
| | - Karsten Olsen
- Department of Food Science, Design & Consumer Behavior, University of Copenhagen & Taste for Life (Smag for Livet), Frederiksberg, Denmark
| | - Ole G Mouritsen
- Department of Food Science, Design & Consumer Behavior, University of Copenhagen & Taste for Life (Smag for Livet), Frederiksberg, Denmark
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6
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Aberoumand A, Baesi F. Effects of abdominal emptying and immersion in salt in different concentrations on fatty acids profile and spoilage indices of fish Kotr ( Sphyraena jello) during freezing. Food Sci Nutr 2020; 8:6275-6286. [PMID: 33282277 PMCID: PMC7684590 DOI: 10.1002/fsn3.1926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 08/28/2020] [Accepted: 09/13/2020] [Indexed: 11/06/2022] Open
Abstract
Many studies showed that the nutritional value and the fish spoilage changed during handle and processing. In this research, 20 pieces of the Kotr fish were purchased from Behbahan market. After washing the fish, some as whole fish were frozen (sample A) and some were descaled and emptied and without salt frozen (sample B) and some were immersed in saltwater with 4% concentrations (sample C), 8% (sample D) and 12% (sample E) which then frozen. After 30 days of freezing, samples were transferred to the laboratory to measure fatty acids profile, spoilage indices, proximate composition, and microbial load. The results showed that the percentage of saturated fatty acids in whole fish was significantly lower than the other treatments. However, the percentage of omega-3, omega-6, and MUFA and PUFA fatty acids in different samples did not show a significant difference, but the ratio between DHA/EPA fatty acids changed significantly. Spoilage indexes in Sphyraena jello fillet had a significant difference in process methods. The amount of the indexes decreased with the addition of salt. The addition of salt and the abdominal emptying of S. jello resulted in a change in the fat content of the fish fillet, but did not a significant effect on protein, moisture, and ash content of fish fillet. The number of sycrophile bacteria in treatment A was 158 × 103 Cfu/g, which was higher than the other treatments. The lowest level was observed in salted 12% sample. It can be concluded that abdominal emptying and immersion of the Kotr fish in saltwater can lead to preserve the nutritional value and decrease the spoilage indices and increase the shelf life of the product.
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Affiliation(s)
- Ali Aberoumand
- Department of FisheriesBehbahan Khatam Alanbia University of TechnologyBehbahanIran
| | - Farideh Baesi
- Msc in Fisheries, Behbahan Khatam Alanbia University of TechnologyBehbahanIran
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7
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Tan M, Wang J, Li P, Xie J. Storage time prediction of glazed frozen squids during frozen storage at different temperatures based on neural network. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1825481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Mingtang Tan
- Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jinfeng Wang
- Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Peiyun Li
- Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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8
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Zavadlav S, Lacković I, Bursać Kovačević D, Greiner R, Putnik P, Vidaček Filipec S. Utilizing Impedance for Quality Assessment of European Squid ( Loligo Vulgaris) during Chilled Storage. Foods 2019; 8:E624. [PMID: 31795393 PMCID: PMC6963528 DOI: 10.3390/foods8120624] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 10/17/2019] [Accepted: 11/25/2019] [Indexed: 11/16/2022] Open
Abstract
This study evaluates the quality of chilled squid Loligo vulgaris by non-destructive measurements of bioelectrical impedance from the first post-mortem day under controlled conditions. Squid samples were stored at 4.5 °C and 55% of relative humidity for 11 days. Impedance magnitude (|Z|) and phase (φ) at 200 frequencies (100Hz to 100MHz) were measured using an Agilent 4294A Precision Impedance Analyzer with needle-type multi-electrode array on days 1, 2, 3, 4, 5, 8, 9, 10, and 11 of storage. The changes in color, sensory properties, total volatile nitrogen, pH, and water holding capacity were also determined. The obtained results indicated that the samples could be classified into five to six distinctive groups by measuring the electrical parameters at frequencies close to 5MHz. In general, φ is less dependent on temperature and measurement setup than |Z|, while records at 5MHz correlate well with the days of storage (R2 = 0.968). The data imply that it is only possible to estimate the length of storage for the samples with measurements of phase angle, which can be useful for the development of new analytical instruments. Biosensors have a practical industrial application, as it is demonstrated that bioelectrical impedance data correlates well with the days of chilled storage.
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Affiliation(s)
- Sandra Zavadlav
- Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47 000 Karlovac, Croatia
| | - Igor Lacković
- University of Zagreb, Faculty of Electrical Engineering and Computing, Unska 3, 10 000 Zagreb, Croatia;
| | - Danijela Bursać Kovačević
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia, (S.V.F.)
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany;
| | - Predrag Putnik
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia, (S.V.F.)
| | - Sanja Vidaček Filipec
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia, (S.V.F.)
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9
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Dassuncao C, Hu XC, Zhang X, Bossi R, Dam M, Mikkelsen B, Sunderland EM. Temporal Shifts in Poly- and Perfluoroalkyl Substances (PFASs) in North Atlantic Pilot Whales Indicate Large Contribution of Atmospheric Precursors. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2017; 51:4512-4521. [PMID: 28350446 PMCID: PMC7784705 DOI: 10.1021/acs.est.7b00293] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Poly- and perfluoroalkyl substances (PFASs) are persistent, bioaccumulative anthropogenic compounds associated with adverse health impacts on humans and wildlife. PFAS production changed in North America and Europe around the year 2000, but impacts on wildlife appear to vary across species and location. Unlike other mammal species, cetaceans lack the enzyme for transforming an important intermediate precursor (perfluorooctane sulfonamide: FOSA), into a prevalent compound in most wildlife (perfluorooctanesulfonate: PFOS). Thus, their tissue burden differentiates these two compounds while other mammals contain PFOS from both direct exposure and precursor degradation. Here we report temporal trends in 15 PFASs measured in muscle from juvenile male North Atlantic pilot whales (Globicephala melas) harvested between 1986 and 2013. FOSA accounted for a peak of 84% of the 15 PFASs around 2000 but declined to 34% in recent years. PFOS and long-chained PFCAs (C9-C13) increased significantly over the whole period (2.8% yr-1 to 8.3% yr-1), but FOSA declined by 13% yr-1 after 2006. Results from FOSA partitioning and bioaccumulation modeling forced by changes in atmospheric inputs reasonably capture magnitudes and temporal patterns in FOSA concentrations measured in pilot whales. Rapid changes in atmospheric FOSA in polar and subpolar regions around 2000 helps to explain large declines in PFOS exposure for species that metabolize FOSA, including seafood consuming human populations. This work reinforces the importance of accounting for biological exposures to PFAS precursors.
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Affiliation(s)
- Clifton Dassuncao
- Department of Environmental Health, Harvard T.H. Chan School of Public Health, Harvard University, Boston MA USA 02115
- Harvard John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge MA USA 02138
| | - Xindi C. Hu
- Department of Environmental Health, Harvard T.H. Chan School of Public Health, Harvard University, Boston MA USA 02115
- Harvard John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge MA USA 02138
| | - Xianming Zhang
- Department of Environmental Health, Harvard T.H. Chan School of Public Health, Harvard University, Boston MA USA 02115
- Harvard John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge MA USA 02138
| | - Rossana Bossi
- Department of Environmental Science, Aarhus University, Arctic Research Centre (ARC), Frederiksborgvej 399, PO Box 358, DK-4000 Roskilde, Denmark
| | - Maria Dam
- Environment Agency, PO Box 2048, FO-165 Argir, Faroe Islands
| | | | - Elsie M. Sunderland
- Department of Environmental Health, Harvard T.H. Chan School of Public Health, Harvard University, Boston MA USA 02115
- Harvard John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge MA USA 02138
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10
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Gamma radiation and magnetic field mediated delay in effect of accelerated ageing of soybean. Journal of Food Science and Technology 2014; 52:4785-96. [PMID: 26243899 DOI: 10.1007/s13197-014-1590-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/19/2014] [Accepted: 09/24/2014] [Indexed: 10/24/2022]
Abstract
Soybean seeds were exposed to gamma radiation (0.5, 1, 3 and 5 kGy), static magnetic field (50, 100 and 200 mT) and a combination of gamma radiation and magnetic energy (0.5 kGy + 200 mT and 5 kGy + 50 mT) and stored at room temperature for six months. These seeds were later subjected to accelerated ageing treatment at 42 °C temperature and 95-100 % relative humidity and were compared for various physical and biochemical characteristics between the untreated and the energized treatments. Energy treatment protected the quality of stored seeds in terms of its protein and oil content . Accelerated aging conditions, however, affected the oil and protein quantity and quality of seed negatively. Antioxidant enzymes exhibited a decline in their activity during aging while the LOX activity, which reflects the rate of lipid peroxidation, in general, increased during the aging. Gamma irradiated (3 and 5 kGy) and magnetic field treated seeds (100 and 200 mT) maintained a higher catalase and ascorbate peroxidase activity which may help in efficient scavenging of deleterious free radical produced during the aging. Aging caused peroxidative changes to lipids, which could be contributed to the loss of oil quality. Among the electromagnetic energy treatments, a dose of 1-5 kGy of gamma and 100 mT, 200 mT magnetic field effectively slowed the rate of biochemical degradation and loss of cellular integrity in seeds stored under conditions of accelerated aging and thus, protected the deterioration of seed quality. Energy combination treatments did not yield any additional protection advantage.
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Tan TC, Alkarkhi AF, Easa AM. Ribose-Induced Maillard Reaction as a Quality Index in Frozen Minced Chicken and Pork Meats. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12041] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Affiliation(s)
- Thuan-Chew Tan
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; 11800 Penang Malaysia
| | - Abbas F.M. Alkarkhi
- Environmental Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Penang Malaysia
| | - Azhar Mat Easa
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; 11800 Penang Malaysia
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Guizani N, Rahman MS, Al-Ruzeiqi MH, Al-Sabahi JN, Sureshchandran S. Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna ( Thunnus albacares ) stored at refrigerated temperature. Journal of Food Science and Technology 2011; 51:577-82. [PMID: 24587535 DOI: 10.1007/s13197-011-0528-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/26/2011] [Accepted: 08/31/2011] [Indexed: 10/17/2022]
Abstract
This work evaluated the lipid oxidation and the changes in fatty acids in hot-smoked tuna (Thunnus albacares) as a function of brine concentration. Fresh, commercially harvested tuna fish samples were purchased from a local supermarket. The fish were first immersed for 30 min in a brine solution at 5, 10, or 15% sodium chloride concentration and were then smoked at 50 °C for 3 h followed by 1 h at 60 °C and 3 h at 105 °C. The fish were then dried for 17 h, cooled and stored at 4 °C. Oxidative rancidity was measured by the peroxide value (PV), and thiobarbituric acid number (TBA) and fatty acids profile by GC-MS. Oxidative rancidity increased with storage time. The PV and TBARS values were more pronounced for samples immersed in 10% brine solution during the first 27 days of storage, whereas the lowest increase was observed for samples treated with 15% salt. Fatty acid concentration exhibited changes after smoking, and this was varied with salt concentration. The palmitic acid and stearic acid, the two main saturated fatty acids in tuna, increased after smoking at all brine concentration, whereas the contents of oleic acid, eicosapentaenoic acid and docosahexaenoic acid decreased. In conclusion, 15% NaCl-treated tuna gave smoked product with less lipid oxidation and a fatty acid profile comparable to that for 5 and 10% NaCl-treated samples.
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Affiliation(s)
- Nejib Guizani
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod 123, P.O.Box 34, Muscat, Oman
| | - Mohammad Shafiur Rahman
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod 123, P.O.Box 34, Muscat, Oman
| | - Mohamed Hamad Al-Ruzeiqi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod 123, P.O.Box 34, Muscat, Oman
| | - Jamal Nasser Al-Sabahi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod 123, P.O.Box 34, Muscat, Oman
| | - Sithara Sureshchandran
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod 123, P.O.Box 34, Muscat, Oman
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Asghari M, Shabanpour B, Pakravan S. Evaluation of some qualitative variations in frozen fillets of beluga (Huso huso) fed by different carbohydrate to lipid ratios. Journal of Food Science and Technology 2011; 51:430-9. [PMID: 24587517 DOI: 10.1007/s13197-011-0523-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/20/2011] [Accepted: 08/26/2011] [Indexed: 11/30/2022]
Abstract
In this study, juvenile beluga (Huso huso) was fed by the diets containing different carbohydrate to lipid ratios for 5 months. At the end of culture period, proximate compositions of the fish carcasses (moisture, protein, lipid, and ash) were measured. Then, qualitative changes in the fishes were evaluated during 6 months frozen storage (-20 °C) along with recording changes in their Total Volatile Bases Nitrogen (TVN), Thiobarbituric Acid (TBA), Free Fatty Acids (FFA), pH, and muscle texture profile analysis. The results of proximate analysis of the carcasses showed that moisture, protein, and ash of the carcasses increased significantly (p < 0.05) with higher carbohydrate to lipid ratio, but lipid content of the carcasses decreased significantly (p < 0.05). Also, during frozen storage, TVN, TBA, and FFA increased significantly in all the samples (p < 0.05). Significant differences were detected in pH of the treatments (p < 0.05), but these changes didn't follow a regular pattern in all the treatments. The results of muscle texture profile analysis showed lower chewiness, hardness, and gumminess during the first 3 months of frozen storage; however, after 6 month, the values increased significantly compared to those in 3 months. Different characteristics of texture showed significant differences in the treatments during frozen storage (p < 0.05), although these changes didn't follow an identical pattern in all the treatments. It can be concluded that carbohydrate higher than 27% in diet has had adverse effect on quality of fillets during frozen storage. However, lipid levels used in the present study haven't had significant influence on quality of the fillets during the preservation.
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Affiliation(s)
- Masoud Asghari
- Fisheries Department, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Bahareh Shabanpour
- Fisheries Department, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Somayeh Pakravan
- Fisheries Department, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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