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Atmaca E, Alkan A, Das YK, Aksoy A. Evaluating biogenic amines and pH levels in farmed rainbow trout ( Oncorhynchus mykiss) for freshness assessment during storage. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023:1-11. [PMID: 37267476 DOI: 10.1080/19440049.2023.2218941] [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: 04/26/2023] [Revised: 05/17/2023] [Accepted: 05/19/2023] [Indexed: 06/04/2023]
Abstract
This study examined the production of eight key biogenic amines (methylamine, tryptamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine) in 120 samples of farmed rainbow trout during various storage conditions, and determined any accompanying variations in pH. The main objective of this study was to identify which of the eight biogenic amines could be used as chemical markers to evaluate the quality of farmed rainbow trout. Histamine and tryptamine were not present in any of the samples, and the levels of cadaverine were inconsistent. The levels of putrescine significantly increased at 0 °C (by day 9), 2 °C (by day 8), and 4 °C (by day 4). Tyramine, spermidine, and spermine levels exhibited fluctuations but had a significant positive correlation with the levels of putrescine. The pH levels slightly increased from their initial values across all storage temperatures, with no significant variations observed. Based on the results, it can be concluded that putrescine may serve as an effective marker of the freshness of farmed rainbow trout during storage.
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Affiliation(s)
- Enes Atmaca
- Department of Veterinary Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ondokuz Mayis University, Samsun, Türkiye
| | - Aylin Alkan
- Department of Veterinary Pharmacology and Toxicology, Graduate School of Education, Ondokuz Mayis University, Samsun, Türkiye
| | - Yavuz Kursad Das
- Department of Veterinary Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ondokuz Mayis University, Samsun, Türkiye
| | - Abdurrahman Aksoy
- Department of Veterinary Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ondokuz Mayis University, Samsun, Türkiye
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Cordeiro MWS, Mouro DMM, Dos Santos ID, Wagner R. Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meat. Meat Sci 2021; 185:108728. [PMID: 34979478 DOI: 10.1016/j.meatsci.2021.108728] [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: 01/15/2021] [Revised: 12/20/2021] [Accepted: 12/21/2021] [Indexed: 11/25/2022]
Abstract
This study investigated the effect of gamma irradiation (0, 3 and 5 kGy) on the quality characteristics of yacare caiman (Caiman crocodilus yacare) meat under typical storage and commercialization conditions (-18 °C for 150 days). The overall quality characteristics (texture profile, TBARS values, water-holding capacity and cooking loss) of the irradiated samples were not significantly affected (P > 0.05) during frozen storage. However, irradiation promoted the formation of volatile compounds from lipid oxidation known to be important markers in meat odor, particularly hexanal, pentanal and 1-hexanol, in samples treated with 5 kGy after 150 days of frozen storage. The results obtained indicate the need for further research to determine the effect of the doses tested on the sensory attributes of yacare caiman meat.
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Affiliation(s)
- Madison Willy Silva Cordeiro
- Federal Institute of Education, Science and Technology of Mato Grosso, Rodovia MT-235, km 12, 78360-000 Campo Novo do Parecis, MT, Brazil.
| | - Diego Michel Matochi Mouro
- Federal Institute of Education, Science and Technology of Mato Grosso, Rodovia MT-235, km 12, 78360-000 Campo Novo do Parecis, MT, Brazil
| | - Ingrid Duarte Dos Santos
- Federal University of Santa Maria (UFSM), Department of Technology and Food Science, Avenida Roraima n° 1000, 97015-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Federal University of Santa Maria (UFSM), Department of Technology and Food Science, Avenida Roraima n° 1000, 97015-900 Santa Maria, RS, Brazil
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Yu D, Regenstein JM, Xia W. Bio-based edible coatings for the preservation of fishery products: A Review. Crit Rev Food Sci Nutr 2018; 59:2481-2493. [DOI: 10.1080/10408398.2018.1457623] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | | | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Using an image processing based technique and predictive models for assessing lipid oxidation in rainbow trout fillet. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.05.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Kamani M, Safari O, Mortazavi S, Mehraban Sang Atash M. Predicting the contents of volatile and non-volatile amines in rainbow trout fillet during storage time via image processing technique. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0445] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M.H. Kamani
- Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Daneshgah street, 9618814711 Sabzevar, Iran
| | - O. Safari
- Department of Fishery, Faculty of Natural Resources and Environment, Ferdowsi University of Mashhad, Azadi Square, 91773-1363 Mashhad, Iran
| | - S.A. Mortazavi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi Square, 91773-1358 Mashhad, Iran
| | - M. Mehraban Sang Atash
- Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Mashhad Branch, Azadi Square, 91775-1376 Mashhad, Iran
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Aflaki F, Ghoulipour V, Saemian N, Shiebani S, Tahergorabi R. Effects of E-beam irradiation and vacuum packaging on biogenic amines formation in common carp (Cyprinus carpio) fillets. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12868] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Fereydoon Aflaki
- Faculty of Chemistry; Kharazmi (Tarbiat Moallem) University; Tehran Iran
- Application Radiation research School; NSTIR; Tehran Iran
| | - Vanik Ghoulipour
- Faculty of Chemistry; Kharazmi (Tarbiat Moallem) University; Tehran Iran
| | - Nader Saemian
- Application Radiation research School; NSTIR; Tehran Iran
| | | | - Reza Tahergorabi
- North Carolina Agricultural & Technical State University; Greensboro NC 27411 USA
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Shen S, Jiang Y, Liu X, Luo Y, Gao L. Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage. Journal of Food Science and Technology 2014; 52:5204-11. [PMID: 26243943 DOI: 10.1007/s13197-014-1539-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/20/2014] [Accepted: 08/25/2014] [Indexed: 11/30/2022]
Abstract
In order to evaluate the effect of super chilling (-3 °C) and chilled (3 °C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5 days at 3 °C and 11 days at -3 °C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6 days compared to chilled storage.
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Affiliation(s)
- Song Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China
| | - Yan Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China
| | - Xiaochang Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China
| | - Yongkang Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China
| | - Liang Gao
- Beijing Fisheries Research Institute, Beijing, 100068 China
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Kirkin C, Mitrevski B, Gunes G, Marriott PJ. Essential-Oil Analysis of Irradiated Spices by Using Comprehensive Two-Dimensional Gas Chromatography. Chempluschem 2014. [DOI: 10.1002/cplu.201300430] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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