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Fan L, Xiao T, Xian C, Ding W, Wang X. Effect of short-term frozen storage on taste of gonads of female Eriocheir sinensis and the classification of taste quality combined with sensory evaluation and fuzzy logic model. Food Chem 2022; 378:132105. [PMID: 35033706 DOI: 10.1016/j.foodchem.2022.132105] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 01/05/2022] [Accepted: 01/05/2022] [Indexed: 01/10/2023]
Abstract
To investigate the taste quality of gonads of Eriocheir sinensis during frozen storage, the difference in overall taste profile was determined by electronic tongue, and the contents of free amino acids and 5'-Nucleotides were measure. The results showed that the overall taste profile of samples during frozen storage could be effectively distinguished. The contents of free amino acids and 5'-Nucleotides increased with the extension of frozen storage time. The content of water-soluble substances stored at -20 ℃ was higher than those of stored at -40 and -80 ℃. In addition, taste was evaluated by equivalent umami concentrention (EUC) and taste active value (TAV). The sensory evaluation results indicated that with the extension of frozen storage time, umami, sweetness and saltiness decreased, while bitterness increased, which was inconsistent with the previous experimental results. Sensory verification experiments were carried out to prove that bitterness could inhibit umami, sweetness and saltiness. Fuzzy logic model was used to classify the taste of gonads during frozen storage, with Hypoxanthine (Hx), Lysine (Lys) and Histidine (His) as input variables and twelve flavor grades as output variables. Finally, taste was evaluated using the designed model. When the gonads were stored at -20, -40 and -80 °C, the Pearson correlation coefficients between storage time and the taste grade of gonads were 0.98, 0.99 and 0.99, respectively.
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Affiliation(s)
- Licheng Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center, Shanghai 201306, PR China; Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture, Shanghai 201306, PR China
| | - Tong Xiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center, Shanghai 201306, PR China; Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture, Shanghai 201306, PR China
| | - Caining Xian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center, Shanghai 201306, PR China; Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture, Shanghai 201306, PR China
| | - Wei Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center, Shanghai 201306, PR China; Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture, Shanghai 201306, PR China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center, Shanghai 201306, PR China; Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture, Shanghai 201306, PR China.
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DELGADO DLC, RUBIO CA, QUIROZ VAC. Proximal and sensory analysis of red tilapia (Oreochromis sp.) fed with fish tanks sediments from a Biofloc culture. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.24520] [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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3
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Elumalai P, Prakash P, Musthafa MS, Faggio C. Effect of alkoxy glycerol on growth performance, immune response and disease resistance in Nile Tilapia (Oreochromis niloticus). Res Vet Sci 2019; 123:298-304. [PMID: 30769237 DOI: 10.1016/j.rvsc.2019.01.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 12/08/2018] [Accepted: 01/07/2019] [Indexed: 12/23/2022]
Abstract
Fish oil and their compounds derived from the same have immense applications in the improvement of health, brain development, enhancing immunity etc. This study aimed at the supplementation of such a compound alkoxy glycerol derived from shark liver oil in fish diet and thereby analyzing growth as well as immune parameters of Oreochromis niloticus. 400 fishes were distributed into 11 glass tanks, and then fishes were weighed before starting the experiment. (Average weight was found to be 5.3 ± 0.10 g). Feed was prepared using alkoxy glycerol in the doses like 5, 10, 15 g kg-1 Fishes were fed with the prepared diet for 30 days and growth parameters like specific growth rate (SGR), weight gain (WG), final weight (FW), and feed conversion ratio (FCR) were measured. On the 30th day, fishes were challenged with 0.1 ml of normal saline solution containing 107 CFUml-1 of Aeromonas hydrophila and disease resistance was monitored. After 30 days of post challenge observation, immunological and lipid peroxidation assays like alternative complement (ACH50), phagocytosis (PI), respiratory burst activities (RB), and serum lysozyme (SL) were performed.
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Affiliation(s)
- Preetham Elumalai
- Department of Processing Technology (Biochemistry), Kerala University of Fisheries and Ocean Studies, Panangad, Kochi 682 506, Kerala, India; Centre of Excellence in Food Processing Technology, Kerala University of Fisheries and Ocean Studies (KUFOS), Panangad, Kochi 682 506, Kerala, India.
| | - Parvathy Prakash
- Centre of Excellence in Food Processing Technology, Kerala University of Fisheries and Ocean Studies (KUFOS), Panangad, Kochi 682 506, Kerala, India
| | | | - Caterina Faggio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina-Viale Ferdinando Stagno d'Alcontres, 31, 98166 Messina, Italy
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Álvarez A, Fontanillas R, García-García B, Hernández MD. Impact of Dietary Oil Source on the Shelf-Life of Gilthead Seabream (Sparus aurata). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1484543] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Ana Álvarez
- IMIDA-Acuicultura, Consejería de Agua, Agricultura, Ganadería y Pesca de la Región de Murcia, Murcia, Spain
| | - Ramón Fontanillas
- Nutrition Department, Skretting Aquaculture Research Center, ARC, Stavanger, Norway
| | - Benjamín García-García
- IMIDA-Acuicultura, Consejería de Agua, Agricultura, Ganadería y Pesca de la Región de Murcia, Murcia, Spain
| | - Mª Dolores Hernández
- IMIDA-Acuicultura, Consejería de Agua, Agricultura, Ganadería y Pesca de la Región de Murcia, Murcia, Spain
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Hosseini SV, Abedian Kenari A, Rezaei M, Nazari RM, Mohseni M, Sanchez XF. Influence of the Dietary Addition of Butylated-Hydroxytoluene and Lipid Level on the Flesh Lipid Quality of Beluga Sturgeon ( Huso huso) During Frozen Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.720652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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6
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Karl H, Lehmann I, Manthey-Karl M, Meyer C, Ostermeyer U. Comparison of nutritional value and microbiological status of new imported fish species on the German market. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12543] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Horst Karl
- Department of Safety and Quality of Milk and Fish Products; Federal Research Institute of Nutrition and Food; Max Rubner-Institut; Palmaille 9 22767 Hamburg Germany
| | - Ines Lehmann
- Department of Safety and Quality of Milk and Fish Products; Federal Research Institute of Nutrition and Food; Max Rubner-Institut; Palmaille 9 22767 Hamburg Germany
| | - Monika Manthey-Karl
- Department of Safety and Quality of Milk and Fish Products; Federal Research Institute of Nutrition and Food; Max Rubner-Institut; Palmaille 9 22767 Hamburg Germany
| | - Carsten Meyer
- Department of Safety and Quality of Milk and Fish Products; Federal Research Institute of Nutrition and Food; Max Rubner-Institut; Palmaille 9 22767 Hamburg Germany
| | - Ute Ostermeyer
- Department of Safety and Quality of Milk and Fish Products; Federal Research Institute of Nutrition and Food; Max Rubner-Institut; Palmaille 9 22767 Hamburg Germany
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Shabanpour B, Asghari M, Pakravan S. The Influence of Different Dietary Carbohydrate to Lipid Ratios on Some Qualitative Characteristics of Fillets of Beluga (Huso huso) During Refrigeration. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.692464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Wan Ahmad WAR, Stone DAJ, Schuller KA. Dietary fish oil replacement with palm or poultry oil increases fillet oxidative stability and decreases liver glutathione peroxidase activity in barramundi (Lates calcarifer). FISH PHYSIOLOGY AND BIOCHEMISTRY 2013; 39:1631-1640. [PMID: 23737148 DOI: 10.1007/s10695-013-9815-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2013] [Accepted: 05/30/2013] [Indexed: 06/02/2023]
Abstract
Complete dietary fish oil replacement with palm or poultry oil in barramundi (Lates calcarifer) had no detrimental effects on growth or hepatosomatic index of juvenile fish up to an average size of ~50 g. However, it significantly decreased the omega-3 (n-3) long-chain polyunsaturated fatty acid content of the fish muscle (fillet) lipids. This was particularly true for eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which are recognised for their health beneficial effects in the human diet. As a result of their decreased EPA and DHA content, the peroxidation index of the muscle lipids was also decreased. This was associated with increased simulated retail storage shelf life as indicated by decreased thiobarbituric acid reactive substances in muscle samples from fish fed the palm or poultry oil-based diets. Concomitantly, glutathione peroxidase (GPx) activity, but not glutathione S-transferase (GST) activity or reduced glutathione concentration, was significantly reduced in the liver of barramundi fed the palm or poultry oil-based diets as compared with the fish fed the fish oil-based diet. Furthermore, GPx and GST activity were very low in muscle, much lower than in gastrointestinal tract, liver or swim bladder. Therefore, we propose that liver GPx activity may be a good predictor of fillet shelf life in barramundi and other fish species.
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Affiliation(s)
- Wan A R Wan Ahmad
- School of Biological Sciences, Flinders University, Sturt Road, Bedford Park, Adelaide, 5042, Australia
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9
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Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. Food Chem 2013; 138:2365-73. [DOI: 10.1016/j.foodchem.2012.11.135] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2012] [Revised: 11/06/2012] [Accepted: 11/28/2012] [Indexed: 11/20/2022]
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10
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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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Castro PL, Caballero MJ, Millán R, Ginés R, Montero D, Izquierdo M. Linseed oil inclusion in sea bream diets: Effect on fatty acid composition during ice storage. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900240] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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12
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Hosseini SV, Abedian-Kenari A, Rezaei M, Nazari RM, Feás X, Rabbani M. Influence of the in vivo addition of alpha-tocopheryl acetate with three lipid sources on the lipid oxidation and fatty acid composition of Beluga sturgeon, Huso huso, during frozen storage. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.04.131] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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