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Chen Y, Li P, Xu D, Zhang X, Huang T. Quality and Microbiome Analysis of Pickled Swimming Crabs ( Portunus trituberculatus) during Storage at Two Alternative Temperatures. Molecules 2023; 28:7744. [PMID: 38067474 PMCID: PMC10707827 DOI: 10.3390/molecules28237744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 12/18/2023] Open
Abstract
The storage quality and microbiome analysis of pickled swimming crabs (Portunus trituberculatus) stored at 20 and 4 °C were investigated. It showed that samples stored at 4 °C had a longer shelf life, lower total viable count (TVC), pH, and total volatile base nitrogen (TVB-N) contents than those stored at 20 °C. The biogenic amine (BA) results demonstrated that tyramine (tyr), putrescine (put), and cadaverine (cad) were the dominant amines in all samples, and samples stored at 4 °C had lower BA contents. A microbiome analysis indicated that a salt-alcohol water mixture significantly inhibited the growth of Tenericutes. Firmicutes, Proteobacteria, Bacteroidetes, Acidobacteria, Actinobacteria, and Cyanobacteria were the dominant bacteria of stored pickled crabs, and storage at 4 °C significantly inhibited the growth of dominant bacteria, more than that of 20 °C. In conclusion, 4 °C storage guaranteed the quality of samples by inhibiting changes in biochemical properties and the growth of dominant bacteria, thereby prolonging its shelf life.
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Affiliation(s)
- Yu Chen
- Zhejiang Marine Fisheries Research Institute, Zhoushan 316021, China; (Y.C.); (P.L.); (D.X.); (X.Z.)
- Scientific Observing and Experimental Station of Fishery Resources for Key Fishing Grounds, Ministry of Agriculture and Rural Affairs, Zhoushan 316021, China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan 316021, China
| | - Peipei Li
- Zhejiang Marine Fisheries Research Institute, Zhoushan 316021, China; (Y.C.); (P.L.); (D.X.); (X.Z.)
- Scientific Observing and Experimental Station of Fishery Resources for Key Fishing Grounds, Ministry of Agriculture and Rural Affairs, Zhoushan 316021, China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan 316021, China
| | - Dan Xu
- Zhejiang Marine Fisheries Research Institute, Zhoushan 316021, China; (Y.C.); (P.L.); (D.X.); (X.Z.)
- Scientific Observing and Experimental Station of Fishery Resources for Key Fishing Grounds, Ministry of Agriculture and Rural Affairs, Zhoushan 316021, China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan 316021, China
| | - Xiaojun Zhang
- Zhejiang Marine Fisheries Research Institute, Zhoushan 316021, China; (Y.C.); (P.L.); (D.X.); (X.Z.)
- Scientific Observing and Experimental Station of Fishery Resources for Key Fishing Grounds, Ministry of Agriculture and Rural Affairs, Zhoushan 316021, China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan 316021, China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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2
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Mohamed EFE, Hafez AESE, Seadawy HG, Elrefai MFM, Abdallah K, El Bayomi RM, Mansour AT, Bendary MM, Izmirly AM, Baothman BK, Alwutayd KM, Mahmoud AFA. Irradiation as a Promising Technology to Improve Bacteriological and Physicochemical Quality of Fish. Microorganisms 2023; 11:1105. [PMID: 37317079 DOI: 10.3390/microorganisms11051105] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 04/13/2023] [Accepted: 04/20/2023] [Indexed: 06/16/2023] Open
Abstract
Fish is an excellent source of protein and other essential minerals and vitamins; nevertheless, several food-borne disease outbreaks have been linked to the consumption of different types of fish. Therefore, we aimed to overcome these health threats by evaluating gamma radiation as a good fish preservation method. The aerobic plate count (APC), identification of most common pathogenic bacteria, organoleptic properties, proximate composition, and other chemical evaluations were detected in both untreated and gamma-treated fish. The overall grades of organoleptic evaluations ranged from good to very good. Fortunately, the overall chemical analysis of all examined fish samples was accepted. For the untreated fish samples, the APC was within and above the permissible limit (5 × 107 CFU/g). Pathogenic bacteria were detected with a high prevalence rate, especially S. aureus, which was found in high percentages among examined untreated fish samples. Regarding the treated fish samples, APC and pathogenic bacterial counts were reduced in a dose-dependent manner, and the irradiation at dose 5 KGy resulted in complete eradication of the aerobic plate count (not detectable) with a mean reduction percentage equal to 100%. However, gamma irradiation has no significant effect on proximate composition; particularly, carbohydrates, proteins, and lipids were not significantly affected by low and medium doses of radiation. Therefore, gamma irradiation is a highly effective fish preservation method without any effect on fish quality. Additionally, gamma irradiation as a cold process is an attractive technology for solving the problem arising from fish-borne pathogens, and it has been purposed in this study as a cheap and safe method for reducing microbial contamination of fish.
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Affiliation(s)
- Eman F E Mohamed
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Abd El-Salam E Hafez
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Hanan G Seadawy
- Agriculture Research Center (ARC), Animal Health Research Institute (AHRI), Dokki, Giza 3751254, Egypt
| | - Mohamed F M Elrefai
- Department of Anatomy, Histology, Physiology and Biochemistry, Faculty of Medicine, Hashemite University, Zarqa 13110, Jordan
- Department of Anatomy and Embryology, Faculty of Medicine, Ain Shams University, Cairo 11566, Egypt
| | - Karima Abdallah
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Rasha M El Bayomi
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Abdallah Tageldein Mansour
- Animal and Fish Production Department, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
- Fish and Animal Production Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Mahmoud M Bendary
- Department of Microbiology and Immunology, Faculty of Pharmacy, Port Said University, Port Said 42511, Egypt
| | - Abdullah M Izmirly
- Department of Medical Laboratory Science, Faculty of Applied Medical Science, King Abdulaziz University, P.O. Box 80216, Jeddah 21589, Saudi Arabia
- Special Infectious Agents Unit-BSL3, King Fahd Medical Research Center, King Abdul-Aziz University, Jeddah 21589, Saudi Arabia
| | - Bandar K Baothman
- Department of Medical Laboratory Technology, Faculty of Applied Medical Sciences in Rabigh, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Khairiah Mubarak Alwutayd
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Abdallah F A Mahmoud
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
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3
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LI HL, HUANG JJ, LI MJ, CHEN YN, XIONG GQ, CAI J, ZU XY. Effects of cobalt-sourced γ-irradiation on the meat quality and storage stability of crayfishes (Procambarus clarkii). FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.104222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Hai-lan LI
- Hubei Academy of Agricultural Sciences, China
| | - Jia-jun HUANG
- Hubei Academy of Agricultural Sciences, China; Hubei University of Technology, China
| | - Mei-jin LI
- Hubei Academy of Agricultural Sciences, China; Hubei University of Technology, China
| | - Ya-nan CHEN
- Hubei Academy of Agricultural Sciences, China; Hubei University of Technology, China
| | | | - Jun CAI
- Hubei University of Technology, China
| | - Xiao-yan ZU
- Hubei Academy of Agricultural Sciences, China
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4
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Marasinghe B, Rathnayake R, Ranasinghe R, Madurakanthi A, Senevirathne W. Effect of gamma irradiation on microbial, physical and chemical parameters of postharvest Penaeus monodon F. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2021.109883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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5
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Xu D, Zhang H, Zhang L, Huang T, Jia R, Lu J, Yang W. Effects of electron beam irradiation on quality of weever fillets during refrigerated storage. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.80] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Affiliation(s)
- Dalun Xu
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China
| | - Han Zhang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Lingyue Zhang
- School of Life Science and Material Chemistry Ningbo University Ningbo China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China
| | - Ru Jia
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Jiafang Lu
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China
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6
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Mittal A, Singh A, Benjakul S. Use of nanoliposome loaded with chitosan‐epigallocatechin gallate conjugate for shelf‐life extension of refrigerated Asian sea bass (
Lates calcarifer
) slices. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14995] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90110Thailand
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90110Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90110Thailand
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7
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Al-Kuraieef AN. Microbiological, chemical and organoleptic evaluation of fresh fish and its products irradiated by gamma rays. POTRAVINARSTVO 2021. [DOI: 10.5219/1505] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life. Fresh fish and its products were irradiated at three doses (1.5, 3.0, and 4.5 kGy) used for preservation to study the effects of irradiation on their microbiological properties, fatty acid composition, and organoleptic properties. Irradiated fresh bolti fish, smoked herring, and smoked mackerel were evaluated microbiologically, chemically, and organoleptically. Radiation treatment not only reduced the counts of aerobic bacteria, fecal streptococci, molds, and yeasts but also destroyed all the Staphylococcus aureus cells, improving the hygienic quality of the fresh and smoked fish samples. Irradiation increased the peroxide, acid, and thiobarbituric acid values, but they remained within acceptable levels. No new fatty acids or other artifacts due to irradiation were observed. Irradiation of 4.5 kGy greatly reduced the organoleptic quality scores of fresh bolti fish, indicating that the optimum radiation dose for this fish was 3.0 kGy. Smoked herring and mackerel could be irradiated with up to 4.5 kGy without adverse effects on their organoleptic properties.
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8
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Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals (Basel) 2021; 11:E92. [PMID: 33418992 PMCID: PMC7825328 DOI: 10.3390/ani11010092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022] Open
Abstract
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.
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Affiliation(s)
- Michael G. Kontominas
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Anastasia V. Badeka
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Ioanna S. Kosma
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
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Liu W, Mei J, Xie J. Effect of locust bean gum-sodium alginate coatings incorporated with daphnetin emulsions on the quality of Scophthalmus maximus at refrigerated condition. Int J Biol Macromol 2020; 170:129-139. [PMID: 33338530 DOI: 10.1016/j.ijbiomac.2020.12.089] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 12/02/2020] [Accepted: 12/11/2020] [Indexed: 12/13/2022]
Abstract
In this study, the microbiological, physicochemical, and flavor changes of turbot (Scophthalmus maximus) coated with a composite active coating of locust bean gum (LBG) and sodium alginate (SA) supplemented with daphnetin emulsions (0.16, 0.32, 0.64 mg·mL-1) were determined during 18 days of refrigerated storage (4 ± 1 °C). Results showed that LBG-SA coatings containing 0.32 mg·mL-1 daphnetin emulsions could significantly lower the total viable count (TVC), psychrophiles, Pseudomonas spp. and H2S-producing bacteria counts, and inhibit the productions of off-flavor compounds including the total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and ATP-related compounds. 32 volatile compounds were identified by solid phase microextraction combined with gas chromatography-mass spectrometer method (SPME-GC/MS) during refrigerated storage and the treated turbot samples significantly lowered the relative content of fishy flavor compounds. Further, the LBG-SA coatings containing daphnetin could also delay the myofibril degradation of the turbot samples. These results indicated that the LBG-SA coatings with 0.32 mg·mL-1 daphnetin were a potential alternative way to improve the quality of turbot during refrigerated storage.
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Affiliation(s)
- Wenru Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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10
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Correia Peres Costa JC, Floriano B, Bascón Villegas IM, Rodríguez-Ruiz JP, Posada-Izquierdo GD, Zurera G, Pérez-Rodríguez F. Study of the microbiological quality, prevalence of foodborne pathogens and product shelf-life of Gilthead sea bream (Sparus aurata) and Sea bass (Dicentrarchus labrax) from aquaculture in estuarine ecosystems of Andalusia (Spain). Food Microbiol 2020; 90:103498. [PMID: 32336378 DOI: 10.1016/j.fm.2020.103498] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 01/11/2020] [Accepted: 03/17/2020] [Indexed: 12/13/2022]
Abstract
This study was aimed at characterizing microbiologically Gilthead sea bream (Sparus aurata) and Sea bass (Dicentrarchus labrax) produced in two estuarine ecosystems in Andalusia (Spain): the estuary of the river Guadalquivir (La Puebla del Río, Sevilla) (A), and the estuary of the river Guadiana (Ayamonte, Huelva) (B). The collected fish individuals and water were analysed for hygiene indicator microorganisms and pathogens. The statistical analysis of results revealed that microbial counts for the different microbiological parameters were not statistically different for fish type. On the contrary, considering anatomic part, viscera showed significantly higher concentrations for Enterobacteriaceae, total coliforms and for Staphylococcus spp. coagulase +. Furthermore, location A showed in water and fish higher levels for lactic acid bacteria, aerobic mesophilic bacteria, Enterobacteriaceae, total coliforms and Staphylococcus spp. coagulase +. Neither Listeria monocytogenes, nor Salmonella spp. were detected, though Vibrio parahaemolyticus was identified, molecularly, in estuarine water in location B. The predictive analysis demonstrated that the initial microbiological quality could have an impact on product shelf-life, being longer for location B, with better microbiological quality. Results stress the relevance of preventing the microbiological contamination of water in estuary production systems in order to assure the quality and safety of Gilthead sea bream and Sea bass.
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Affiliation(s)
- Jean Carlos Correia Peres Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, 14014, Córdoba, Spain
| | - Belén Floriano
- Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, 41013, Seville, Spain
| | - Isabel María Bascón Villegas
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, 14014, Córdoba, Spain
| | - Juan Pablo Rodríguez-Ruiz
- Laboratory of Medical Microbiology, Vaccine & Infectious Disease Institute, University of Antwerp, 2610, Wilrijk, Belgium
| | - Guiomar Denisse Posada-Izquierdo
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, 14014, Córdoba, Spain
| | - Gonzalo Zurera
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, 14014, Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, 14014, Córdoba, Spain.
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11
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Olatunde OO, Benjakul S, Vongkamjan K. Comparative study on nitrogen and argon-based modified atmosphere packaging on microbiological, chemical, and sensory attributes as well as on microbial diversity of Asian sea bass. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100404] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Olatunde OO, Benjakul S, Vongkamjan K. Combined Effect of Ethanolic Coconut Husk Extract and Modified Atmospheric Packaging (MAP) in Extending the Shelf Life of Asian Sea Bass Slices. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1629138] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Oladipupo Odunayo Olatunde
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Kitiya Vongkamjan
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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Timakova RT, Tikhonov SL, Tikhonova NV, Shikhalev SV. Determining the Dose of Radiation and Radurisation Effects on the Antioxidant Activity of Fish and the Thermophysical Characteristics of Fish Muscle Tissue. Foods 2019; 8:foods8040130. [PMID: 31003554 PMCID: PMC6517921 DOI: 10.3390/foods8040130] [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: 02/08/2019] [Revised: 04/12/2019] [Accepted: 04/15/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this article is to develop a method for determining the dose of radiation in the processing of chilled fish and its effect on the antioxidant activity and thermophysical characteristics of muscle tissue. Radiation processing of chilled fish was performed using a linear electron accelerator model LEA-10-10S2. The dose of radiation was determined by the method of electron-paramagnetic resonance. After being treated with ionizing radiation, the cooled fish meets the requirements of the technical regulations of TR TU 021/2011 "On food safety" and TR EAEU 040/2016 "On the safety of fish and fish products". As a result of our research, a correlation was established between the area of the Electron Paramagnetic Resonance (EPR) signal and the absorbed dose of the radiation dose. We proved a decrease in the antioxidant activity of muscle tissue of fish with an increase in radiation dose. It is established that radiation treatment of chilled fish affects the thermophysical properties of muscle tissue.
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Affiliation(s)
- Roza T Timakova
- Institute of Trade, Food Technology and Service, Ural State Economic University, 8 Marta St/Narodnoy voli, 62/45, Ekaterinburg 620144, Russia.
| | - Sergey L Tikhonov
- Institute of Trade, Food Technology and Service, Ural State Economic University, 8 Marta St/Narodnoy voli, 62/45, Ekaterinburg 620144, Russia.
| | - Nataliya V Tikhonova
- Institute of Trade, Food Technology and Service, Ural State Economic University, 8 Marta St/Narodnoy voli, 62/45, Ekaterinburg 620144, Russia.
| | - Sergey V Shikhalev
- Institute of Trade, Food Technology and Service, Ural State Economic University, 8 Marta St/Narodnoy voli, 62/45, Ekaterinburg 620144, Russia.
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14
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Boulares M, Ben Moussa O, Mankai M, Sadok S, Hassouna M. Effects of Lactic Acid Bacteria and Citrus Essential Oil on the Quality of Vacuum-Packed Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1484544] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Mouna Boulares
- Research Unit: “Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02”, Higher Institute of Food Industries of Tunisia (ESIAT), El Khadhra City, Tunis, Tunisia
| | - Olfa Ben Moussa
- Research Unit: “Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02”, Higher Institute of Food Industries of Tunisia (ESIAT), El Khadhra City, Tunis, Tunisia
| | - Mélika Mankai
- Research Unit: “Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02”, Higher Institute of Food Industries of Tunisia (ESIAT), El Khadhra City, Tunis, Tunisia
| | - Saloua Sadok
- Laboratory of Blue Biotechnology and Aquatic Bio-products, National Institute of Marine Sciences and Technologies, La Goulette Center, Tunis Tunisia
| | - Mnasser Hassouna
- Laboratory of Blue Biotechnology and Aquatic Bio-products, National Institute of Marine Sciences and Technologies, La Goulette Center, Tunis Tunisia
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15
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Lyu F, Zhang J, Wei Q, Gao F, Ding Y, Liu S. Gamma radiation combined with cinnamon oil to maintain fish quality. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2017.06.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Hassanzadeh P, Tajik H, Rohani SMR, Moradi M, Hashemi M, Aliakbarlu J. Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2017.06.014] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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17
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Altan CO, Turan H. Synergistic Effect of Freezing and Irradiation on Bonito Fish ( Sarda sarda Bloch, 1793). J Food Prot 2016; 79:2136-2142. [PMID: 28221955 DOI: 10.4315/0362-028x.jfp-16-026] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In this study, bonito fish ( Sarda sarda Bloch, 1793) were irradiated at 3 or 5 kGy, packaged, frozen, and stored at -20 ± 2°C for 12 months. During storage, the microbiological, physical, and chemical changes of the fish flesh were then assessed. Increasing the irradiation dose to 5 kGy provided greater inhibition of mesophilic and psychotropic aerobic bacteria (P < 0.05). Because fewer bacteria were detected in irradiated (3 and 5 kGy) as compared with unirradiated control fish suggests that freezing and irradiation yielded better results when combined. Irradiation at 3 and 5 kGy also positively impacted water activity, total volatile basic nitrogen, thiobarbituric acid-reactive substances, trimethylamine, and odor compared with the control group. However, a significant difference was not seen between the 3- and 5-kGy groups in terms of water activity, total volatile basic nitrogen, thiobarbituric acid-reactive substances, trimethylamine, and odor results (P > 0.05). Based on these findings, fish irradiated at 3 and 5 kGy remained within consumable limits during 12 months of frozen storage, while the control group was unacceptable after 9 months.
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Affiliation(s)
- Can Okan Altan
- Fisheries Faculty, Department of Fish Processing Technology, Sinop University, Sinop, 57000, Turkey
| | - Hülya Turan
- Fisheries Faculty, Department of Fish Processing Technology, Sinop University, Sinop, 57000, Turkey
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Boulares M, Mankai M, Sadok S, Hassouna M. Anti-Listerialinhibitory lactic acid bacteria in fresh farmed sea bass (Dicentrarchus labrax) fillets during storage at 4 °C under vacuum-packed conditions. J Food Saf 2016. [DOI: 10.1111/jfs.12323] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mouna Boulares
- Research unit: “Science and Technology of Foods,” Higher Institute of Food Industries of Tunis (ESIAT) 58 Alain Savary Street; El Khadhra City Tunis 1003 Tunisia
| | - Mélika Mankai
- Research unit: “Science and Technology of Foods,” Higher Institute of Food Industries of Tunis (ESIAT) 58 Alain Savary Street; El Khadhra City Tunis 1003 Tunisia
| | - Saloua Sadok
- National Institute of Marine Sciences and Technologies, La Goulette Center; Tunis 2060 Tunisia
| | - Mnasser Hassouna
- Research unit: “Science and Technology of Foods,” Higher Institute of Food Industries of Tunis (ESIAT) 58 Alain Savary Street; El Khadhra City Tunis 1003 Tunisia
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Bottino FDO, Rodrigues BL, de Nunes Ribeiro JD, Lázaro CADLT, Conte-Junior CA. Influence of UV-C Radiation on Shelf Life of Vacuum Package Tambacu (Colossoma macropomum × Piaractus mesopotamicus) Fillets. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13003] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Fernanda De Oliveira Bottino
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Rua Vital Brazil Filho 64, CEP: 24230-340 Niterói Rio de Janeiro Brazil
| | - Bruna Leal Rodrigues
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Rua Vital Brazil Filho 64, CEP: 24230-340 Niterói Rio de Janeiro Brazil
| | - Joanna Damazio de Nunes Ribeiro
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Rua Vital Brazil Filho 64, CEP: 24230-340 Niterói Rio de Janeiro Brazil
| | - César Aquiles de la Torre Lázaro
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Rua Vital Brazil Filho 64, CEP: 24230-340 Niterói Rio de Janeiro Brazil
- Facultad de Medicina Veterinaria; Universidad Nacional Mayor de San Marcos; San Borja Lima Peru
| | - Carlos Adam Conte-Junior
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Rua Vital Brazil Filho 64, CEP: 24230-340 Niterói Rio de Janeiro Brazil
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Dogruyol H, Mol S. Effect of Irradiation on Shelflife and Microbial Quality of Cold-Stored Sous-Vide Mackerel Fillets. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12804] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hande Dogruyol
- Department of Seafood Processing and Quality Control, Processing and Quality Control; Istanbul University, Faculty of Fisheries; Fatih Istanbul Turkey
| | - Suhendan Mol
- Department of Seafood Processing and Quality Control, Processing and Quality Control; Istanbul University, Faculty of Fisheries; Fatih Istanbul Turkey
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Arshad K, Sudha K, Mohamed Hatha AA, Aneesh PT, Helna AK, Anilkumar G. Effect by Gamma Irradiation and Low-Temperature Storage on Bacteriological Profile of Edible Estuarine Crab Scylla serrata. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12497] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Keethadath Arshad
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
| | - Kappalli Sudha
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
| | - Abdulla A. Mohamed Hatha
- Department of Marine Biology, Microbiology and Biochemistry; School of Marine Sciences; CUSAT; Cochin India
| | - Panakkool-Thamban Aneesh
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
| | - Ameri Kottarathil Helna
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
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Mahto R, Ghosh S, Das MK, Das M. Effect of gamma irradiation and frozen storage on the quality of fresh water prawn (Macrobrachium rosenbergii) and tiger prawn (Penaeus monodon). Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.028] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Tomac A, Cova MC, Narvaiz P, Yeannes MI. Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets. Radiat Phys Chem Oxf Engl 1993 2015. [DOI: 10.1016/j.radphyschem.2014.08.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Suklim K, Flick GJ, Vichitphan K. Effects of gamma irradiation on the physical and sensory quality and inactivation of Listeria monocytogenes in blue swimming crab meat (Portunas pelagicus). Radiat Phys Chem Oxf Engl 1993 2014. [DOI: 10.1016/j.radphyschem.2014.05.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Tomac A, Yeannes MI. Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) During Refrigerated Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.806623] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Effects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1170-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Tomac A, Mascheroni RH, Yeannes MI. Modelling the effect of gamma irradiation on the inactivation and growth kinetics of psychrotrophic bacteria in squid rings during refrigerated storage. Shelf-life predictions. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.02.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Monteiro MLG, Mársico ET, Mano SB, Teixeira CE, da Cruz Silva Canto ACV, de Carvalho Vital H, Conte-Júnior CA. Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gamma-irradiated. Food Sci Nutr 2013; 1:298-306. [PMID: 24804034 PMCID: PMC3951596 DOI: 10.1002/fsn3.41] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2013] [Revised: 04/04/2013] [Accepted: 04/21/2013] [Indexed: 11/16/2022] Open
Abstract
This study evaluated the influence of good manufacturing practices (GMP) on the shelf life of refrigerated fillets of Nile tilapia (Oreochromis niloticus) packed in modified atmosphere packaging (MAP) and irradiated. In a first series of experiments, 120 tilapia fillets kept under controlled sanitary conditions were purchased from a fish market managed by a cooperative. A second lot totaling 200 tilapia fillets was obtained under controlled storage conditions from a pilot plant. The combined effects of MAP (40% CO2 and 60% N2) and irradiation (1.5 kGy) were investigated by monitoring physical and chemical (total volatile bases and pH), bacteriological (aerobic heterotrophic mesophilic and psychrophilic bacteria) and sensory (acceptance test) changes in the samples. The quality of samples decreased with storage time regardless of the treatment, remaining higher in fillets produced in the pilot plant in comparison with the commercially produced fillets. The observed shelf life of nonirradiated commercially produced fillets was only 3 days, compared to 8 days for those produced in the pilot plant, probably due to GMP in the latter. It was concluded that, even with a combination of proven conservation methods for meats, the adoption of good manufacturing practices still remains essential before, during, and after the filleting process in order to ensure the effectiveness of the entire treatment.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Programa de Pós-Graduação em Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal, Faculdade de Veterinária – UFF, Rua Vital Brazil Filhon 64, 24.230-340, Santa Rosa, Niterói, Rio de Janeiro, Brazil
| | - Eliane Teixeira Mársico
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária – UFF, Rua Vital Brazil Filhon 64, 24.230-340, Santa Rosa, Niterói, Rio de Janeiro, Brazil
| | - Sérgio Borges Mano
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária – UFF, Rua Vital Brazil Filhon 64, 24.230-340, Santa Rosa, Niterói, Rio de Janeiro, Brazil
| | - Claudia Emília Teixeira
- Programa de Pós-Graduação em Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal, Faculdade de Veterinária – UFF, Rua Vital Brazil Filhon 64, 24.230-340, Santa Rosa, Niterói, Rio de Janeiro, Brazil
| | - Anna Carolina Vilhena da Cruz Silva Canto
- Programa de Pós-Graduação em Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal, Faculdade de Veterinária – UFF, Rua Vital Brazil Filhon 64, 24.230-340, Santa Rosa, Niterói, Rio de Janeiro, Brazil
| | - Helio de Carvalho Vital
- Centro Tecnológico do Exército – CTEx, Avenida das Américasn 28.705, 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Júnior
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária – UFF, Rua Vital Brazil Filhon 64, 24.230-340, Santa Rosa, Niterói, Rio de Janeiro, Brazil
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Boulares M, Mankai M, Belaam Z, Hassouna M. Effect of inoculation of lactic acid bacteria on proteolytic activity of psychrotrophic Gram-negative bacteria in fresh farmed sea bass (Dicentrarchus labrax) fillets during storage at 4 °C under vacuum-packed conditions. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0613-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Boulares M, Mankai M, Aouadhi C, olfa BM, Hassouna M. Characterisation and identification of spoilage psychotrophic Gram-negative bacteria originating from Tunisian fresh fish. ANN MICROBIOL 2012. [DOI: 10.1007/s13213-012-0527-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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31
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PEZESHK SAMANEH, HOSSEINI HEDAYAT, REZAEI MASOUD, KHAKSAR RAMIN. EVALUATION OF SHELF LIFE OF LIVE AND GUTTED FISH TREATED WITH A SHALLOT EXTRACT. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00765.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Günlü A, Koyun E. Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 °C). FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0833-6] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Oraei M, Motallebi A, Hoseini E, Javan S. Effect of gamma irradiation and frozen storage on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02930.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Boulares M, Mejri L, Hassouna M. Study of the microbial ecology of wild and aquacultured Tunisian fresh fish. J Food Prot 2011; 74:1762-8. [PMID: 22004828 DOI: 10.4315/0362-028x.jfp-11-057] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Eighty samples of fresh fish were collected in Tunisia and analyzed for microbial load. Quality and hygienic safety of the meat and intestines of wild and aquacultured fresh fish were determined. The mesophilic aerobic plate count and populations of psychrotrophic lactic acid bacteria (LAB) and other psychrotrophic bacteria ranged from 5.67 to 7.29, 4.51 to 6, and 5.07 to 6.21 log CFU/g, respectively. For all microbiological determinations, bacterial counts were lower in meat than in the intestines of fresh fish. For all samples lower microbial populations were found in most of the wild fish than in the aquacultured fish. No isolates of the pathogenic genera Salmonella and Listeria were detected in any sample. Among the 160 strains of biopreservative psychrotrophic LAB and the 150 strains of spoilage psychrotrophic gram-negative bacteria identified by biochemical and molecular methods, Lactobacillus (six species) and Pseudomonas (six species) predominated. Lactococcus, Leuconostoc, Carnobacterium (C. piscicola and C. divergens), Aeromonas, and Photobacterium were the most common genera, and Lactococcus lactis, Lactobacillus plantarum, Pseudomonas fluorescens, and Aeromonas hydrophila were the most common species. These findings indicate that the microbiological quality of fresh fish in Tunisia can be preserved by controlling pathogenic and psychrotrophic bacteria.
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Affiliation(s)
- Mouna Boulares
- Unité de Recherche Sciences et Technologies des Aliments, École Supérieure des Industries Alimentaires de Tunis, 58 Avenue Alain Savary, Cité El Khadhra 1003, Tunis, Tunisie.
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Pezeshk S, Rezaei M, Hosseini H. Effects of Turmeric, Shallot Extracts, and Their Combination on Quality Characteristics of Vacuum-Packaged Rainbow Trout Stored at 4 ± 1 °C. J Food Sci 2011; 76:M387-91. [DOI: 10.1111/j.1750-3841.2011.02242.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Özogul F, Özden Ö, Özoğul Y, Erkan N. Nucleotide degradation products of gamma-irradiated sea bream (Sparus aurata) stored in ice. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02393.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Özogul F, Özden Ö, Özoğul Y, Erkan N. The effects of gamma-irradiation on the nucleotide degradation compounds in sea bass (Dicentrarchus labrax) stored in ice. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.03.054] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Fuentes A, Fernández-Segovia I, Serra JA, Barat JM. Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.09.036] [Citation(s) in RCA: 140] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Aubourg SP, Testi S, Sanxuás M, Gil C, Barros-Velázquez J. Improved quality and shelf life of farmed trout (Oncorhynchus mykiss) by whole processing in a combined ozonised flow ice refrigeration system. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01889.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol 2009; 26:475-82. [DOI: 10.1016/j.fm.2009.02.008] [Citation(s) in RCA: 156] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2008] [Revised: 02/19/2009] [Accepted: 02/23/2009] [Indexed: 11/25/2022]
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ABREU V, ZAPATA J, FIGUEIREDO E, GARRUTI D, FREITAS E, PEREIRA A, BRAGA A. GAMMA IRRADIATION ON FROZEN AND PACKAGED HEADED SHRIMP. J FOOD QUALITY 2009. [DOI: 10.1111/j.1745-4557.2009.00268.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Hernández M, López M, Álvarez A, Ferrandini E, García García B, Garrido M. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.09.045] [Citation(s) in RCA: 119] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Arvanitoyannis IS, Stratakos A, Mente E. Impact of irradiation on fish and seafood shelf life: a comprehensive review of applications and irradiation detection. Crit Rev Food Sci Nutr 2009; 49:68-112. [PMID: 18949599 DOI: 10.1080/10408390701764278] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Irradiation is one of the most important and effective methods towards food preservation despite the consumer lack of trust and aversion towards this method. Irradiation effectiveness greatly depends on the dose provided to food. This review aims at summarizing all available information regarding the impact of irradiation dose on the shelf life and microflora and sensory and physical properties of fish, shellfish, molluscs, and crustaceans. The synergistic effect of irradiation in conjunction with other techniques such as salting, smoking, freezing, and vacuum packaging was also reported. Another issue covered within the frame of this review is the detection (comparison of methods in terms of their effectiveness and validity) of irradiated fish and seafood. The information related to fish and seafood irradiation and its detection is presented by means of 11 comprehensive tables and 9 figures.
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Affiliation(s)
- Ioannis S Arvanitoyannis
- Department of Agriculture Icthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Hellas, Greece.
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Reale A, Sorrentino E, Iaffaldano N, Rosato MP, Ragni P, Coppola R, Capitani D, Sobolev AP, Tremonte P, Succi M, Mannina L. Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax). World J Microbiol Biotechnol 2008. [DOI: 10.1007/s11274-008-9802-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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