1
|
Anders N, Breen M, Skåra T, Roth B, Sone I. Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage. Food Chem 2023; 405:134819. [PMID: 36403466 DOI: 10.1016/j.foodchem.2022.134819] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 10/25/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022]
Abstract
Crowded (stressed) and unstressed Atlantic mackerel with or without pre-freezing holding in refrigerated sea water (RSW) were stored at -19 °C for ∼12 months and analysed for nucleotide degradation (K value), muscle pH, water holding capacity (WHC), fillet firmness, cathepsin B/L like activity, lipid oxidation and fillet colour. The frozen storage showed the largest and most consistent direct effects on the quality metrics leading to increased lipid oxidation, discolouration (yellowing) and reduction on WHC and cathepsin activity. RSW treatment promoted nucleotide degradation and reduced WHC and fillet firmness in interaction with frozen storage and affected fillet colour lightness and saturation. Although showing only marginal main effects, crowding stress modified WHC, cathepsin activity and fillet firmness and colour through significant interactions with the frozen storage and RSW treatment. Further studies with larger sample sizes would be needed to elucidate their complex effects and interactions on the quality and storage stability of mackerel.
Collapse
Affiliation(s)
- Neil Anders
- Institute of Marine Research, Bergen. P.O. Box 1870, Nordnes, NO-5817 Bergen, Norway.
| | - Michael Breen
- Institute of Marine Research, Bergen. P.O. Box 1870, Nordnes, NO-5817 Bergen, Norway.
| | - Torstein Skåra
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway.
| | - Bjørn Roth
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway.
| | - Izumi Sone
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway.
| |
Collapse
|
2
|
Influence of Fish Handling Practices Onboard Purse Seiners on Quality Parameters of Sardines ( Sardina pilchardus) during Cold Storage. Biomolecules 2023; 13:biom13020192. [PMID: 36830560 PMCID: PMC9953280 DOI: 10.3390/biom13020192] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 01/09/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023] Open
Abstract
Small pelagic fish are a rich source of high-quality proteins and omega-3 fatty acids, but they are highly perishable due to the activity of microorganisms, endogenous enzymes, and oxidation processes that affect their muscle tissues during storage. This study focused on analyzing the influence of fish handling practices onboard vessels on sensory quality attributes, pH, water holding capacity, TVB-N, proteolytic changes, and lipid oxidation in sardine muscle tissue during cold storage. Experiments were conducted onboard fishing vessels during regular work hours, with added consistency, accounting for similar sardine sizes (physiological and reproductive stages) under similar environmental conditions. Traditional handling practices, e.g., boarding the catch with brail nets and transporting the fish in plastic crates with flake ice, were compared with the use of modified aquaculture pumps for boarding the catch and transporting it in isothermic boxes submerged in ice slurry. Results confirmed significant differences in the parameters among the different fishing vessels, although no significant differences were found between the two methods of fish handling on board the vessels. The study also confirmed a higher rate of lipid oxidation in fish muscle due to physical damage and an increased degree of proteolysis in samples with lower muscle pH values.
Collapse
|
3
|
Shen J, Zhang W, Gao P, Xu Y, Xia W. The role of endogenous serine proteinase on disintegration of collagen fibers from grass carp (Ctenopharyngodon idellus). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
4
|
Huang YZ, Liu Y, Jin Z, Cheng Q, Qian M, Zhu BW, Dong XP. Sensory evaluation of fresh/frozen mackerel products: A review. Compr Rev Food Sci Food Saf 2021; 20:3504-3530. [PMID: 34146450 DOI: 10.1111/1541-4337.12776] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 04/27/2021] [Accepted: 05/05/2021] [Indexed: 11/30/2022]
Abstract
Mackerel has received considerable attention in the global food market as one of the most important pelagic commercial fish species. The quality of mackerel is influenced by species, season, fishing area, nutritional status, catching method, handling, and storage. Due to the mackerel's perishability, its quality is mainly measured by sensory procedures. Although considerable effort has been made to explore quick and reliable quality analysis, developing a practical and scientific sensory evaluation of mackerel has been an active ongoing study area to meet the quality evaluation demand of the industry. Different sensory evaluation methods have been used to assess the mackerel fish quality, including Palatability and Spoilage test, Torry scheme, EU scheme, Quality Index Method, Catch damage index and Processed fish damage index, Affective test, Discriminative test, and Descriptive test. Each method has its strength and weakness. Despite mackerel sensory evaluation protocols having undergone partial harmonization, specific sample process needs to be carefully followed to minimize the change during sample preparation. This review summarizes the sensory evaluation methods in mackerel research, the factors affecting sensory evaluation, and then updates the latest advances in mackerel sensory evaluation and offers guidance for presenting its application in the mackerel chain. Also, each technique's advantages and limitations are discussed. In our opinion, the future trends for sensory evaluation of mackerel should be consumer-centric.
Collapse
Affiliation(s)
- Yi-Zhen Huang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yu Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Zheng Jin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Qiaofen Cheng
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Michael Qian
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
| | - Bei-Wei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Xiu-Ping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| |
Collapse
|
5
|
Shen J, Yu D, Gao P, Xu Y, Jiang Q, Xia W. Relevance of collagen solubility and gelatinolytic proteinase activity for texture softening in chilled grass carp (
Ctenopharyngodon idellus
) fillets. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14805] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Jiandong Shen
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| |
Collapse
|
6
|
Anders N, Eide I, Lerfall J, Roth B, Breen M. Physiological and flesh quality consequences of pre-mortem crowding stress in Atlantic mackerel (Scomber scombrus). PLoS One 2020; 15:e0228454. [PMID: 32053624 PMCID: PMC7018012 DOI: 10.1371/journal.pone.0228454] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Accepted: 01/15/2020] [Indexed: 11/25/2022] Open
Abstract
In commercial wild capture pelagic fisheries it is common practice to crowd catches to high densities to allow efficient pumping onboard. Crowding during the final stages of purse seine capture for small pelagic species often results in intense and sustained behavioural escape responses. Such a response may trigger a shift in energy production from aerobic to anaerobic pathways and result in metabolic acid accumulation and exhaustion of intracellular reserves of ATP. Where there is insufficient time or opportunity to recover to physiological equilibrium before death, pre-mortem stress may be an important determinant of fillet quality, as has been shown for a variety of farmed fish species. However, there is currently a lack of knowledge related to the flesh quality implications of capture stress for wild captured species in European waters. Here we show that crowding results in a physiological stress response that has consequences for flesh quality in the wild captured species Atlantic mackerel (Scomber scombrus). Using small schools in tanks and aquaculture net pens in three separate experiments, we found crowding results in physiological changes in mackerel consistent with an acute stress response and anaerobic metabolism. Consequently, we found crowded fish had more acidic pre- and post-mortem muscle pH as well as indications of faster onset and strength of rigor mortis and increased cathepsin B & L activity. We examined fillet flesh quality after two and seven days of ice storage and found reduced green colouration, increased gaping (separation of muscle myotomes) and reduced textural firmness associated with fish which had been crowded. However, the effects on quality were dependant on experiment and/or storage time. These results indicate the potential of crowding capture stress to influence the flesh quality of an economically important species and may have important implications for the wild capture pelagic fishing industry.
Collapse
Affiliation(s)
- Neil Anders
- Fish Capture Division, Institute of Marine Research (IMR), Bergen, Norway
- Department of Biological Sciences, University of Bergen, Bergen, Norway
| | - Ida Eide
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Bjørn Roth
- Department of Processing Technology, Nofima, Stavanger, Norway
| | - Michael Breen
- Fish Capture Division, Institute of Marine Research (IMR), Bergen, Norway
| |
Collapse
|