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Whalin JG, Liu L, Rankin SA, Zhang W, Richards MP. Color stability and lipid oxidation in pork sausage as affected by rosemary extract and phospholipase A
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: A possible role for depletion of neutral lipid hydroperoxides. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15997] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- James G. Whalin
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
| | - Ling Liu
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
| | - Scott A. Rankin
- Department of Food Science University of Wisconsin‐Madison Madison Wisconsin USA
| | - Wenjing Zhang
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
| | - Mark P. Richards
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
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Kim H, Chin KB. Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage. Food Sci Anim Resour 2020; 40:881-895. [PMID: 33305274 PMCID: PMC7713767 DOI: 10.5851/kosfa.2020.e56] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 07/03/2020] [Accepted: 07/22/2020] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to assess antioxidant activities of leaves and
fruit powder of Cudrania tricuspidata (CT) with different
particle sizes (crude, 500 μm, 150 μm), and determine the
physicochemical properties and microbial counts of pork patties with various
levels of CT fruit powder (CTFP) during refrigerated storage. Total phenolic
content of crude leaves had the highest value of 3.54 g/100 g (p<0.05).
Overall, CT leaves (CTLP) had higher total phenolic content than CTFP
(p<0.05). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging
activity of CTFP was higher than that of CTLP (p<0.05), which showed
higher iron chelating ability and reducing power than CTFP (p<0.05).
After pork patties were manufactured with 0.5% and 1.0% of CTFP at
500 μm, pH, color values, thiobarbituric acid reactive substance (TBARS),
and peroxide values (POV) were then measured. The addition of CTFP into pork
patties significantly (p<0.05) increased redness and yellowness values of
patties. TBARS values of pork patties containing CTFP were lower (p<0.05)
than those of CTFP-0 patties after 10 days of storage. Pork patties added with
CTFP showed no significant (p>0.05) difference TBARS values among
different storage periods. POV values of pork patties containing CTFP were lower
than those of the control from 3 days up to the end of refrigerated storage
(p<0.05). These results suggest that CTFP could be used as a natural
antioxidant to retard lipid oxidation in meat products during refrigerated
storage.
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Affiliation(s)
- Haeun Kim
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
| | - Koo Bok Chin
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
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Sveinsdóttir HI, Karlsdóttir MG, Arason S, Stefánsson G, Sone I, Skåra T, Rustad T, Larsson K, Undeland I, Gudjónsdóttir M. Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage. Food Chem 2020; 321:126744. [PMID: 32278986 DOI: 10.1016/j.foodchem.2020.126744] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 04/02/2020] [Accepted: 04/02/2020] [Indexed: 12/01/2022]
Abstract
This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel during frozen storage at -25 °C and effect of treatment with antioxidants (sodium erythorbate and a polyphosphate mixture) and different antioxidant application methods (dipping, spraying and glazing). Both physicochemical measurements and sensory analysis were applied. Antioxidant treatments prolonged shelf-life of mackerel. Sensory analysis indicated that untreated fillets had a shelf-life of less than 2.5 months, while all antioxidant treated fillets exceeded that. The most effective treatment, dipping fillets into a sodium erythorbate solution, yielding a shelf-life of 15 months. Physicochemical methods used to evaluate degradation of lipids in the fillets were free fatty acids (FFA), lipid hydroperoxides (PV) and thiobarbituric acid reactive substances (TBARS). They did not correlate with sensory results and might therefore be a questionable choice for evaluation of oxidation and development of rancid flavour and odour in complex matrixes such as Atlantic mackerel.
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Affiliation(s)
- Hildur Inga Sveinsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland.
| | - Magnea G Karlsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
| | - Sigurjón Arason
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
| | | | - Izumi Sone
- Nofima, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway
| | | | - Turid Rustad
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, Sem Sælandsvei 6-8, Kjemiblokk 3, 139, 7491 Trondheim, Norway
| | - Karin Larsson
- Chalmers University of Technology, Food and Nutrition Division, Department of Biology and Biological Engineering, Sweden
| | - Ingrid Undeland
- Chalmers University of Technology, Food and Nutrition Division, Department of Biology and Biological Engineering, Sweden
| | - María Gudjónsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
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4
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Ghorbani Gorji S, Smyth HE, Sharma M, Fitzgerald M. Lipid oxidation in mayonnaise and the role of natural antioxidants: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.08.002] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
From the moment the fish is caught till it arrives at the consumer as a canned product, raw matter is submitted to a variety of industrial steps. Thus, a storage process (namely, chilling or freezing) is needed for holding the raw material to be canned; a cooking step is normally employed for reducing moisture and inactivating endogenous enzyme activity; a rigorous thermal treatment (sterilization) is undertaken to inactivate micro-organisms; and a proper canned storage is necessary to guarantee good palatability of the product. As a result, labile and essential nutrients (proteins, vitamins, lipids, minerals) present in the raw fish are exposed to different processing conditions that can reduce the nutritional and sensory values of the final product. In the present work, detrimental changes produced in each of the steps involved in the manufacture of canned products are mentioned. This review is focused on nutritional and sensory losses in species commonly employed for canning preparation, and special attention is given to research concerning the effect of varying conditions of previous processing (chilling, freezing and frozen storage and cooking) on the quality of the final canned product. New and current technological strategies are recommended to increase the shelf life of previously stored material and to retain sensory and nutritional quality in the final canned product.
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Affiliation(s)
- S. P. Aubourg
- Instituto de Investigaciones Marinas (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain
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Majumdar RK, Debbarma S, Pal P. Influence of Previous Washing Process and Storage Time on Chemical Composition and Sensory Quality of Thai Pangas (Pangasius sutchi) Minced Muscle During Frozen Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.845807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Rey MS, García-Soto B, Fuertes-Gamundi JR, Aubourg S, Barros-Velázquez J. Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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García-Soto B, Sanjuás M, Barros-Velázquez J, Fuertes-Gamundi JR, Aubourg SP. Preservative effect of an organic acid-icing system on chilled fish lipids. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.201000097] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Pourashouri P, Shabanpour B, Aubourg SP, Rohi JD, Shabani A. An investigation of rancidity inhibition during frozen storage of Wels catfish (Silurus glanis) fillets by previous ascorbic and citric acid treatment. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2007.01660.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Fat oxidation in freeze-dried grouper during storage at different temperatures and moisture contents. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.002] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.09.021] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Kristinsson HG, Liang Y. Effect of pH-Shift Processing and Surimi Processing on Atlantic Croaker (Micropogonias undulates) Muscle Proteins. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00046.x] [Citation(s) in RCA: 115] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Medina I, Lois S, Lizárraga D, Pazos M, Touriño S, Cascante M, Torres JL. Functional fatty fish supplemented with grape procyanidins. Antioxidant and proapoptotic properties on colon cell lines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:3598-3603. [PMID: 19127731 DOI: 10.1021/jf0527145] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
This work shows the properties of grape procyanidins with additional anticarcinogenic properties for increasing the shelf life of functional seafood preparations. Galloylated procyanidins (100 ppm, 2.7 mean degree of polymerization, 25% galloylation) extended the shelf life of minced horse mackerel muscle stored at 4 degrees C more than 8 days compared to controls without addition of polyphenols. The levels of endogenous alpha-tocopherol, EPA, and DHA of fish muscle were also preserved after 10 days at 4 degrees C. Therefore, the presence of procyanidins increased the stability of a product based on minced fish muscle during cold storage and maintained its functionality associated with the presence of polyunsaturated fatty acids and alpha-tocopherol. In addition, grape procyanidins showed a significant capacity to induce apoptosis in colon cancer cells (HT29 cell line) while being inactive in noncancer control cells (IEC-6). Thus, the product based on fatty fish muscle supplemented with grape procyanidins appears to be a stable functional food offering the combined action of omega-3 fatty acids and natural polyphenols.
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Affiliation(s)
- I Medina
- Instituto de Investigaciones Marinas del CSIC, Eduardo Cabello 6, E-36208 Vigo, Spain.
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15
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Nicolalde C, Stetzer A, Tucker E, McKeith F, Brewer M. Antioxidant and modified atmosphere packaging prevention of discoloration in pork bones during retail display. Meat Sci 2006; 72:713-8. [DOI: 10.1016/j.meatsci.2005.10.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2005] [Revised: 10/03/2005] [Accepted: 10/03/2005] [Indexed: 11/27/2022]
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Undeland I, Hall G, Wendin K, Gangby I, Rutgersson A. Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:5625-34. [PMID: 15998125 DOI: 10.1021/jf0404445] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
It has previously been found that a process based on solubilization at pH 2.7 gives high yields of herring muscle proteins with good functionality. In this study, the development of lipid oxidation during acid processing of herring mince was studied. It was tested how modifications of the process conditions and/or additions of antioxidants could prevent lipid oxidation during the actual process and then during ice storage of the protein isolates. Processing parameters evaluated were prewash of the mince, exposure time to pH 2.7, inclusion or exclusion of a high-speed centrifugation, and addition of antioxidants. Antioxidants tested were erythorbate (0.2%, 9.3 mM), sodium tripolyphosphate (STPP; 0.2%, 5.4 mM), ethylenediaminetetraacetic acid (EDTA; 0.044%, 1.5 mM), and milk proteins (4%). The first three antioxidants were added in the prewash or during the homogenization step, whereas milk proteins were added to the final precipitate. At time 0, all isolates were analyzed for pH, moisture content, and thiobarbituric reactive substances (TBARS). Selected isolates were also analyzed for lipid and protein content. Stability during ice storage was followed in terms of odor, TBARS, and color (a/b values). Extensive lipid oxidation took place using the "control" process without high-speed centrifugation. This was not significantly (p < or = 0.05) affected by a prewash or varied exposure time to pH 2.7. Including high-speed centrifugation (20 min, 10,000g) significantly (p < or = 0.05) reduced TBARS values, total lipids, a values and b values. Erythorbate alone, or in combination with STPP/EDTA, significantly (p < or = 0.05) reduced lipid oxidation during processing if added in the prewash or homogenization step. During ice storage, better stability was gained when antioxidants were added in both of these steps and when EDTA was used instead of STPP.
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Affiliation(s)
- Ingrid Undeland
- SIK-The Swedish Institute for Food and Biotechnology, Flavour and Sensory Evaluation, P.O. Box 5401, SE 402 29 Göteborg, Sweden.
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17
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Pazos M, Sánchez L, Medina I. Alpha-tocopherol oxidation in fish muscle during chilling and frozen storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:4000-5. [PMID: 15884830 DOI: 10.1021/jf047843k] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
The oxidation of alpha-tocopherol (TH) in chilled and frozen fish muscle was determined using high-performance liquid chromatography-atmospheric pressure chemical ionization-mass spectrometry. TH oxidation byproducts were identified as alpha-tocopherolquinone (TQ), 5,6-epoxy-alpha-tocopherolquinone (TQE1), and 2-3-epoxy-alpha-tocopherolquinone (TQE2). The concentration of TH decreased significantly during storage while those of TQ, TQE1, and TQE2 increased noteworthy. The relative amounts of TH and its oxidized products were significantly related with the extent of oxidation produced in postmortem fish, and the ratio TQ/TH is suggested as an index of oxidative stress in fish muscle. The effect of phenolic antioxidants supplementation on retarding TH oxidation was also studied. Data suggested that the addition of 100 ppm of caffeic acid, hydroxytyrosol, and propyl gallate could regenerate endogenous TH from its oxidized forms resulting in an antioxidant synergy consistent with the reduction of lipid oxidation observed in fish muscle supplemented with phenolic compounds.
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Affiliation(s)
- Manuel Pazos
- Instituto de Investigaciones Marinas del CSIC, Eduardo Cabello 6, E-36208 Vigo, Spain
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18
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Aubourg SP, Pérez-Alonso F, Gallardo JM. Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids. EUR J LIPID SCI TECH 2004. [DOI: 10.1002/ejlt.200400937] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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19
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Richards MP, Østdal H, Andersen HJ. Deoxyhemoglobin-mediated lipid oxidation in washed fish muscle. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:1278-1283. [PMID: 11853518 DOI: 10.1021/jf011093m] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Deoxyhemoglobin-mediated lipid oxidation was studied by comparing the pro-oxidative activity of anodic and cathodic hemoglobins from trout in a washed cod muscle model system. At pH 6.3, cathodic hemoglobins were nearly fully oxygenated while anodic hemoglobins were poorly oxygenated. Anodic hemoglobins initiated lipid oxidation in washed cod muscle much more rapidly than cathodic hemoglobins, as measured by thiobarbituric acid reactive substances (TBARS) formation. Moreover, anodic hemoglobins appeared to oxidize more rapidly as compared to cathodic hemoglobins in the washed cod muscle model system, as measured by a decrease in redness (a value). A more pronounced pro-oxidative activity of deoxyhemoglobin as compared to oxyhemoglobin was confirmed by accelerated lipid hydroperoxide and TBARS formation in the washed cod muscle model system upon combined addition of anodic hemoglobins and adenosine triphosphate, which is known to lower the oxygenation of anodic hemoglobins at pH 7.2, as compared to only addition of anodic hemoglobins to the washed cod muscle. These studies suggest that deoxyhemoglobin is more pro-oxidative than its oxygenated counterpart at pH values found in postmortem fish muscle.
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Affiliation(s)
- Mark P Richards
- Muscle Biology and Meat Science Laboratory, University of Wisconsin-Madison, Madison, WI 53706-1284, USA.
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20
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Characteristics and Storage Stability of Atlantic Hagfish. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2001. [DOI: 10.1300/j030v10n04_09] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Physicochemical Stability of Paddlefish (Polyodon spathula) Meat Under Refrigerated and Frozen Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2000. [DOI: 10.1300/j030v09n04_04] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Negbenebor C, Godiya A, Igene J. Evaluation of Clarias Anguillaris Treated with Spice (Piper guineense) for Washed Mince and Kamaboko-Type Product. J Food Compost Anal 1999. [DOI: 10.1006/jfca.1999.0824] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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HUANG CHENHUEI, WENG YIHMING. INHIBITION OF LIPID OXIDATION IN FISH MUSCLE BY ANTIOXIDANT INCORPORATED POLYETHYLENE FILM. J FOOD PROCESS PRES 1998. [DOI: 10.1111/j.1745-4549.1998.tb00345.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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SHAHIDI FEREIDOON, SPURVEY SHARONA. OXIDATIVE STABILITY OF FRESH AND HEAT-PROCESSED DARK AND LIGHT MUSCLES OF MACKEREL (Scomber scombrus). ACTA ACUST UNITED AC 1996. [DOI: 10.1111/j.1745-4522.1996.tb00051.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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KIM JM, LIU CH, EUN JB, PARK JW, OSHIMI R, HAYASHI K, OTT B, ARAMAKI T, SEKINE M, HORIKITA Y, FUJIMOTO K, AIKAWA T, WELCH L, LONG R. Surimi from Fillet Frames of Channel Catfish. J Food Sci 1996. [DOI: 10.1111/j.1365-2621.1996.tb14209.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Ashie IN, Smith JP, Simpson BK. Spoilage and shelf-life extension of fresh fish and shellfish. Crit Rev Food Sci Nutr 1996; 36:87-121. [PMID: 8747101 DOI: 10.1080/10408399609527720] [Citation(s) in RCA: 265] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Fresh fish and shellfish are highly perishable products due to their biological composition. Under normal refrigerated storage conditions, the shelf life of these products is limited by enzymatic and microbiological spoilage. However, with increasing consumer demands for fresh products with extended shelf life and increasing energy costs associated with freezing and frozen storage, the fish-processing industry is actively seeking alternative methods of shelf life preservation and marketability of fresh, refrigerated fish and at the same time economizing on energy costs. Additional methods that could fulfill these objectives include chemical decontamination, low-dose irradiation, ultra-high pressure, and modified atmosphere packaging (MAP). This review focuses on the biochemical and microbiological composition of fresh fish/shellfish, the spoilage patterns in these products, factors influencing spoilage, and the combination treatments that can be used in conjunction with refrigeration to extend the shelf life and keeping quality of fresh fish/shellfish. The safety concerns of minimally processed/MAP fish, specifically with respect to the growth of Clostridium botulinum type E, is also addressed.
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Affiliation(s)
- I N Ashie
- Department of Food Science and Agricultural Chemistry, Macdonald College of McGill University
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XIONG Y, DECKER E. ALTERATIONS OF MUSCLE PROTEIN FUNCTIONALITY BY OXIDATIVE AND ANTIOXIDATIVE PROCESSES. ACTA ACUST UNITED AC 1995. [DOI: 10.1111/j.1745-4573.1995.tb00563.x] [Citation(s) in RCA: 63] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Fernández-Reiriz MJ, Pastoriza L, Sampedro G, Herrera JJ. Changes in lipids of whole and minced rayfish (Raja clavata) muscle during frozen storage. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG 1995; 200:420-4. [PMID: 7668059 DOI: 10.1007/bf01193250] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The effects of the storage temperature (-18 degrees C and -40 degrees C) and the addition of butylhydroxytoluene (BHT) on the different classes of lipids (phospholipids, triacylglycerides, free fatty acids, sterols and sterol esters plus waxes) and the fatty acid composition of minced (8 and 12 mm) and whole rayfish wing muscle stored for 1 year in the frozen state were studied. The phospholipid content decreased significantly and the free fatty acid content increased significantly at both storage temperatures, but more pronounced, at -18 degrees C. Significant differences were found between phospholipid and free fatty acid contents of the minced and the whole samples, which again were more pronounced at -18 degrees C. A significant increase of the major fatty acids (22:6n-3 and 16:0) was observed after 1 year in the frozen state. Significant differences were also obtained between the samples stored at -18 degrees C and at -40 degrees C; the lower the storage temperature, the higher their content. The polyunsaturated fatty acid (PUFA) content increased significantly in all the samples. Significant differences were found between the samples stored at -18 degrees C and at -40 degrees C. The lower the temperature, the higher the PUFA content. Non-significant differences were observed between the 8-mm and the 12-mm minced samples. Non-significant differences were found between the samples stored in the presence and in the absence of BHT. Mincing hastened hydrolytic and oxidative processes, which were slowed down at the lower storage temperature. Nonetheless, non-significant differences were found between both particle sizes.
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KELLEHER STEPHEND, HULTIN HERBERTO, WILHELM KURTA. Stability of Mackerel Surimi Prepared under Lipid-Stabilizing Processing Conditions. J Food Sci 1994. [DOI: 10.1111/j.1365-2621.1994.tb06945.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Bakir HM, Hultin HO, Kelleher SD. Gelation properties of fatty fish processed with or without added sodium chloride, cryoprotectants and antioxidants. Food Res Int 1994. [DOI: 10.1016/0963-9969(94)90238-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Xiong YL. Myofibrillar protein from different muscle fiber types: implications of biochemical and functional properties in meat processing. Crit Rev Food Sci Nutr 1994; 34:293-320. [PMID: 8068202 DOI: 10.1080/10408399409527665] [Citation(s) in RCA: 109] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Texture, moisture retention, and tenderness of processed muscle foods are influenced by the functionality of myofibrillar protein. Recent studies have revealed large variations in processing quality between red and white muscle groups that can be attributed to differences in the functional properties of myofibrillar protein associated with the type of fiber. Myofibrillar proteins from fast- and slow-twitch fibers exhibit different biochemical and rheological characteristics and form gels with distinctly different viscoelastic properties and microstructures. The existence and wide distribution of the numerous myosin isoforms in different muscle and fiber types contribute to the various functional behaviors of myofibrillar protein. The different sensitivities of fast and slow myofibrillar proteins to pH, ionic environment, temperature, and other external factors have been well documented and illustrate the importance of adjusting meat processing conditions, according to fiber type profile to achieve maximum protein functionalities, and hence, uniform quality of the final muscle foods.
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Affiliation(s)
- Y L Xiong
- Department of Animal Sciences, University of Kentucky, Lexington 40546
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JAFAR SAJIDAS, HULTIN HERBERTO, BIMBO ANTHONYP, CROWTHER JANEB, BARLOW STUARTM. STABILIZATION BY ANTIOXIDANTS OF MAYONNAISE MADE FROM FISH OIL. ACTA ACUST UNITED AC 1994. [DOI: 10.1111/j.1745-4522.1994.tb00254.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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XIONG Y, DECKER E, ROBE G, MOODY W. Gelation of Crude Myofibrillar Protein Isolated From Beef Heart Under Antioxidative Conditions. J Food Sci 1993. [DOI: 10.1111/j.1365-2621.1993.tb06156.x] [Citation(s) in RCA: 63] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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