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Germond A, Vénien A, Ravel C, Castulovich B, Rouel J, Hutin M, Mezelli S, Lefin S, Mirade PS, Astruc T. The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure. Foods 2023; 12:foods12101957. [PMID: 37238775 DOI: 10.3390/foods12101957] [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: 04/07/2023] [Revised: 04/28/2023] [Accepted: 05/04/2023] [Indexed: 05/28/2023] Open
Abstract
Fish industry operators have to process fish that arrive at various postmortem times. Postmortem time constrains processing and impacts product quality, safety, and economic value. The objective identification of biomarkers is desirable to predict the postmortem day of aging and this requires a comprehensive longitudinal characterisation of postmortem aging. We analysed the postmortem aging process in trout over a 15-day window. Quantitative physicochemical measurements (pH, colour, texture, aw, proteolysis, and myofibrillar protein solubility) performed on the same fish over time revealed the levels of protein denaturation, solubility, and pH, among other parameters, change very little when assessed by conventional chemical methods. Histological analyses were performed on thin sections and revealed fibre ruptures after 7 days of storage on ice. Ultrastructures were observed by transmission electronic microscopy (TEM) and revealed that sarcomere disorganisation occurred more often after 7 days of storage. Label-free FTIR micro-spectroscopy combined with a SVM model accurately predicted the postmortem time. Spectra-based PC-DA models also enable the identification of biomarkers corresponding to Day 7 and Day 15 postmortem. This study provides insights on postmortem aging and raises prospects for the rapid assessment of trout's freshness status from label-free imaging.
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Affiliation(s)
- Arno Germond
- UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France
| | - Annie Vénien
- UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France
| | | | | | - Jacques Rouel
- UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France
| | - Morgane Hutin
- UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France
| | - Sara Mezelli
- UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France
| | - Sandy Lefin
- UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France
| | | | - Thierry Astruc
- UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France
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2
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Li Y, Zhao N, Li Y, Zhang D, Sun T, Li J. Dynamics and diversity of microbial community in salmon slices during refrigerated storage and identification of biogenic amine-producing bacteria. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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3
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Astruc T, Vénien A, Clerjon S, Favier R, Loison O, Mirade PS, Portanguen S, Rouel J, Lethiec M, Germond A. Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting. Heliyon 2022; 8:e11245. [PMID: 36353182 PMCID: PMC9637810 DOI: 10.1016/j.heliyon.2022.e11245] [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: 05/05/2022] [Revised: 07/13/2022] [Accepted: 10/20/2022] [Indexed: 11/13/2022] Open
Abstract
Smoked fish fillets are pre-salted as a food conservation and quality preservation measure. Here we investigated biochemical and sensory aspects of smoked salmon fillets. Left-side salmon fillets were dry-salted while the right-side fillets underwent a mixed salting method consisting of an injection of saturated brine followed by surface application of dry salt. After 6 h of salting, all the fillets were smoked. At each step of the process, quality was evaluated using instrumental measurements (pH, color, texture, water content, salt content, aw), and lipid distribution was visualized by MRI. Mixed-salted fillets had a higher salt content than dry-salted fillets and variability in salt distribution was dependent on the salting process. However, these variations had no effect on pH, color or texture, which showed similar values regardless of salting method. Fatty areas had a lower salt content due to slower diffusion of aqueous salt solutions through them. Mixed salting speeds up the salting of the muscle without significantly affecting the quality traits of the salmon fillet.
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Affiliation(s)
- Thierry Astruc
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France,Corresponding author.
| | - Annie Vénien
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Sylvie Clerjon
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Raphael Favier
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Olivier Loison
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Pierre-Sylvain Mirade
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Stéphane Portanguen
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Jacques Rouel
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Mailys Lethiec
- Labeyrie Fine Foods, 40230 Saint-Geours-de-Maremne, France
| | - Arno Germond
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
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4
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Chan SS, Feyissa AH, Jessen F, Roth B, Jakobsen AN, Lerfall J. Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110747] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Abel N, Rotabakk BT, Lerfall J. Mild processing of seafood-A review. Compr Rev Food Sci Food Saf 2021; 21:340-370. [PMID: 34913247 DOI: 10.1111/1541-4337.12876] [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: 06/15/2021] [Revised: 10/19/2021] [Accepted: 10/27/2021] [Indexed: 12/17/2022]
Abstract
Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.
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Affiliation(s)
- Nanna Abel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
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6
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Chan SS, Roth B, Jessen F, Jakobsen AN, Lerfall J. Water holding properties of Atlantic salmon. Compr Rev Food Sci Food Saf 2021; 21:477-498. [PMID: 34873820 DOI: 10.1111/1541-4337.12871] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 10/08/2021] [Accepted: 10/21/2021] [Indexed: 11/27/2022]
Abstract
With global seafood production increasing to feed the rising population, there is a need to produce fish and fishery products of high quality and freshness. Water holding properties, including drip loss (DL) and water holding capacity (WHC), are important parameters in determining fish quality as they affect functional properties of muscles such as juiciness and texture. This review focuses on the water holding properties of Atlantic salmon and evaluates the methods used to measure them. The pre- and postmortem factors and how processing and preservation methods influence water holding properties and their correlations to other quality parameters are reviewed. In addition, the possibility of using modelling is explained. Several methods are available to measure WHC. The most prevalent method is the centrifugation method, but other non-invasive and cost-effective approaches are increasingly preferred. The advantages and disadvantages of these methods and future trends are evaluated. Due to the diversity of methods, results from previous research are relative and cannot be directly compared unless the same method is used with the same conditions.
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Affiliation(s)
- Sherry Stephanie Chan
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Bjørn Roth
- Department of Processing Technology, Nofima AS, Stavanger, Norway
| | - Flemming Jessen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Anita Nordeng Jakobsen
- 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
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Ruiz-Alonso SA, Girón-Hernández LJ, López-Vargas JH, Muñoz-Ramírez AP, Simal-Gandara J. Optimizing salting and smoking conditions for the production and preservation of smoked-flavoured tilapia fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110733] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Lerfall J, Hoel S. Effects of salting technology and smoking protocol on yield and quality of hot‐smoked Atlantic salmon (
Salmo salar
L.). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jørgen Lerfall
- Department of Biotechnology and Food Science Norwegian University of Science and Technology (NTNU) Trondheim Norway
| | - Sunniva Hoel
- Department of Biotechnology and Food Science Norwegian University of Science and Technology (NTNU) Trondheim Norway
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9
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Chan SS, Roth B, Jessen F, Løvdal T, Jakobsen AN, Lerfall J. A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets. Sci Rep 2020; 10:17160. [PMID: 33051493 PMCID: PMC7555898 DOI: 10.1038/s41598-020-73302-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Accepted: 09/10/2020] [Indexed: 11/09/2022] Open
Abstract
Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. Following the entire value chain, the whole salmon was further processed, and fillets were either chilled on ice or dry salted and cold-smoked. Changes in quality parameters including colour, texture, enzyme activity and microbial counts were also analyzed for 3 weeks. Our results showed that when fish were removed from the RSW tank after 4 days and further chilled for 3 days, an overall weight gain of 0.7%, salt uptake of 0.3% and higher WHC were observed. In contrast, ice-stored fish had a total weight loss of 1% and steady salt uptake of 0.1%. After filleting, raw fillets from whole fish initially immersed in RSW had better gaping occurrence, softer texture, lower cathepsin B + L activity but higher microbiological growth. Otherwise, there were no differences in drip loss nor colour (L*a*b*) on both raw and smoked fillets from RSW and iced fish. Storage duration significantly affected quality parameters including drip loss, colour, texture, enzyme activity and microbial counts in raw fillets and drip loss, WHC, redness and yellowness in smoked fillets.
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Affiliation(s)
- Sherry Stephanie Chan
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491, Trondheim, Norway.
| | - Bjørn Roth
- Department of Process Technology, Nofima AS, P.O. Box 327, 4002, Stavanger, Norway
| | - Flemming Jessen
- National Food Institute, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark
| | - Trond Løvdal
- Department of Process Technology, Nofima AS, P.O. Box 327, 4002, Stavanger, Norway
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491, Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491, Trondheim, Norway
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Albishi T, Banoub JH, de Camargo AC, Shahidi F. Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon. J Food Biochem 2019; 43:e12760. [PMID: 31353548 DOI: 10.1111/jfbc.12760] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 11/10/2018] [Accepted: 12/08/2018] [Indexed: 12/30/2022]
Abstract
The potential of date palm wood (DPW) as a new source of phenolic antioxidants was investigated in this contribution. The total phenolic content and antiradical activity of soluble and insoluble-bound fractions of DPW was compared to those of maple wood (MW). Furthermore, salmon was smoked with DPW and MW. Irrespective of the wood type, volatile phenolic compounds were mainly methoxyphenols, with the highest contribution from eugenol followed by guaiacol and their corresponding derivatives, as evaluated by solid-phase microextraction and gas chromatography-mass spectrometry. Salmon smoked with DPW showed a higher oxidative stability than that of MW during 21 days of storage at 4°C, which was explained by the higher content of volatile phenolic compounds in the smoke generated from DPW. Minor differences were detected for the instrumental color between both samples of smoked salmon. Therefore, smoking with DPW may be used for industrial meat and fish smoking purposes. PRACTICAL APPLICATIONS: Smoking has long been used to preserve fish and meat products. The process changes the appearance and gives a desirable flavor to the product. However, high temperatures applied during smoking may also induce lipid oxidation, the extent of which is counterbalanced by the antioxidant action of phenolics in woodsmoke. In this sense, the desired interactions of the smoke volatiles in the food matrix dictates the quality of the final product. Volatile phenolics released upon smoking are dependent on the type of wood. Thus, use of a specific wood might provide unique products, hence date palm wood (DPW) used in this work may not only provide special smoked fish products but its use could be extended to other smoked products. Hence, this contribution extends the possible feedstocks for the preparation of smoked products.
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Affiliation(s)
- Tasahil Albishi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Joseph H Banoub
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada.,Science Branch, Special Projects, Fisheries and Oceans Canada, St John's, Newfoundland and Labrador, Canada
| | - Adriano Costa de Camargo
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada.,Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, Brazil
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
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