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Olalekan Adeyeye SA, Timothy Bolaji O, Adebusola Abegunde T, Idowu-Adebayo F. Polycyclic Aromatic Hydrocarbon, Microbial Safety and Heavy Metal Profile of Smoke-Dried Grass Cutter ( Thryonomys swinderianus) Meat. Polycycl Aromat Compd 2022. [DOI: 10.1080/10406638.2020.1730918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Samuel Ayofemi Olalekan Adeyeye
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
- Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
| | | | | | - Folake Idowu-Adebayo
- Department of Food Science & Technology, Federal University, Oye-Ekiti, Nigeria
- Food Quality and Design Group, Wageningen University and Research, the Netherlands
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Abel N, Rotabakk BT, Lerfall J. Mild processing of seafood-A review. Compr Rev Food Sci Food Saf 2021; 21:340-370. [PMID: 34913247 DOI: 10.1111/1541-4337.12876] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 10/19/2021] [Accepted: 10/27/2021] [Indexed: 12/17/2022]
Abstract
Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.
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Affiliation(s)
- Nanna Abel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
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Bouriga N, Bejaoui S, Jemmali B, Quignard JP, Trabelsi M. Effects of smoking processes on the nutritional value and fatty acid composition of Zander fish ( Sander lucioperca). GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.1061182] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This study aimed to estimate the nutritional quality of Sander lucioperca fillets and alterations in lipid quality following hot and cold smoking processes. Our results revealed that the total fat content of zander fillets was 1.86 g/100g. Polyunsaturated fatty acids (PUFAs) were higher than saturated and monounsaturated fatty acids in fresh tissue samples. Arachidonic, docosahexaenoic and eicosapentaenoic acids were the most abundant PUFAs. Differences in the fatty acid compositions of the smoked and fresh fillet were significant, with a decrease in (PUFAs) in the proportion of total fatty acids. The fatty acid profile of the neutral lipids was unchanged after the cold smoking process, whereas PUFAs decreased significantly during both smoking processes, especially the hot smoking process. Our findings showed a partial alteration of polar lipids. Both smoking treatments produced lipoperoxidation and lipid oxidation in the fillets. Other investigational smoking conditions should be tested to reduce such oxidation and hydrolysis in fillets, which could be susceptible to off-flavors and off-odors.
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Innovative technologies for producing and preserving intermediate moisture foods: A review. Food Res Int 2018; 116:90-102. [PMID: 30717022 DOI: 10.1016/j.foodres.2018.12.055] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 12/21/2018] [Accepted: 12/23/2018] [Indexed: 12/19/2022]
Abstract
Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention worldwide having features very similar to fresh food products, but with a longer shelf life. This review presents the recent developments in novel technologies and methods for the production and preservation of IMF. These include new drying methods, using agents to reduce water-activity, innovative osmotic dehydration technologies, electro-osmotic dewatering, thermal pasteurization, plasma treatments (PT), high pressure processing (HPP), modified atmosphere packaging (MAP), edible coating, active packaging (and energy efficiency, improve quality and extend the shelf life of the final food AP) and hurdle technologies (HT). Innovative methods applied to producing and preserving IMF can enhance both drying products. Yet more systematic research is still needed to bridge knowledge gaps, in particular on inactivation kinetics and mechanisms related to thermal and non-thermal pasteurization technologies for control of pathogens and spoilage micro-organisms in IMF.
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Bouletis AD, Arvanitoyannis IS, Hadjichristodoulou C. Application of modified atmosphere packaging on aquacultured fish and fish products: A review. Crit Rev Food Sci Nutr 2017; 57:2263-2285. [DOI: 10.1080/10408398.2013.862202] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Achilleas D. Bouletis
- School of Agricultural Sciences, Department of Agriculture, Ichthyology and Aquatic Environment, University of Thessaly, Volos, Hellas, Greece
| | - Ioannis S. Arvanitoyannis
- School of Agricultural Sciences, Department of Agriculture, Ichthyology and Aquatic Environment, University of Thessaly, Volos, Hellas, Greece
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Adeyeye SAO, Oyewole OB, Obadina OA, Omemu AM, Adeniran OE, Oyedele HA, Olugbile A, Omoniyi SA. Effect of Smoking Methods on Quality and Safety of Traditional Smoked Fish from Lagos State, Nigeria. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2016. [DOI: 10.1080/15428052.2016.1185072] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Adeyeye SAO, Oyewole OB, Obadina O, Adeniran OE, Oyedele HA, Olugbile A, Omemu AM. Effect of smoking methods on microbial safety, polycyclic aromatic hydrocarbon, and heavy metal concentrations of traditional smoked fish from Lagos State, Nigeria. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2016. [DOI: 10.1080/15428052.2015.1080644] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Adeyeye SA, Oyewole OB, Obadina AO, Omemu AM, Adeniran OE, Oyedele HA. Assessment of quality and safety of traditional smoked spotted tilapia fish (Tilapia mariae) from Lagos State, Nigeria. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-05-2015-0059] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– This study aims to assess the quality and microbial safety of traditional smoked spotted tilapia fish from Lagos State and, by doing so, determine the quality and microbial safety level of traditional smoked spotted tilapia fish, their distribution, effects and possible public health implications of the quality/rancidity indices and microorganisms on the consumers.
Design/methodology/approach
– Fresh spotted tilapia fish (100 samples) were collected from 20 different fishing/processing centres and divided into two batches. One batch was smoked with local drum kiln at processing centres, and the second batch was smoked with convective smoking kiln as control in the laboratory. Each batch was assessed for moisture content, protein content, fat content, crude fibre content, ash content, pH, thiobarbituric acid (TBA), total volatile base- nitrogen (TVB-N), trimethylamine (TMA), peroxide value (PV) and free fatty acid (FFA) values. Microbiological analyses were also conducted. Each batch was assessed for total viable count (TVC), fungal count, Listeria monocytogenes count, Staphylococcus aureus count, Salmonella
paratyphi count and presence or absence of Escherichia
coli.
Findings
– The results of the proximate composition, quality indices and microbiological analyses revealed that there was significant variations (p
<
0.05) between smoked fish with different smoking methods. The mean pH, TBA, TVB-N, TMA, PV and FFA values of fresh and smoked spotted tilapia fish samples were within the range recommended by United States Food and Drug Administration. The mean TVC of fresh spotted tilapia fish samples was 6.3 × 106-8.8 × 108 cfu/g and TVC of samples of smoked spotted tilapia fish and the control were 2.0 × 104-6.4 × 104 cfu/g and 1.0 × 103-8.6 × 103 cfu/g, respectively. The mean L. monocytogenes count of fresh spotted tilapia fish samples was 1.3 × 102-2.4 × 102 cfu/g and that of samples of smoked spotted tilapia fish ranged from 1.6 × 101 to 23.1 × 101 cfu/g while samples of smoked spotted tilapia fish using convective smoking kiln showed no count for L. monocytogenes. The mean S.
aureus count of fresh spotted tilapia fish samples ranged from 4.7 × 103 to 8.0 × 103 cfu/g and that of samples of smoked spotted tilapia fish ranged from 5.1 × 102 to 88.6 × 102 cfu/g and 1.1 × 102 to 3.8 × 102 cfu/g. The mean fat content (FC) count of samples of smoked spotted tilapia fish ranged from 1.1 × 101 to 6.0 × 101 cfu/g. S.
paratyphi and E.
coli were not detected in all smoked spotted tilapia fish samples. The study, however, concluded that the traditional drum smoked spotted tilapia fish could expose consumers to high microbial risk because of the presence of L.
monocytogenes.
Research limitations/implications
– The fresh fish used in this study were obtained from coastal villages in Lagos State, and there were limitations in getting the samples in time to the processing centres and in preserving the fresh fish because of poor or non-availability of power (electricity).
Practical implications
– The paper includes implications for the development of a cost-effective smoked fish, to ensure food safety, enhanced health and improve the preservation and post-harvest losses of fresh fish.
Social implications
– The paper helps in developing an effective smoked method that will produce good-quality smoked fish, reduce the incidence of food poison and enhance the health of consumers.
Originality/value
– This research is of value to the traditional fish smokers and consumers. Smoked fish has been implicated as a source of microbial infection in Nigeria and West African sub-region in recent times and the need for good manufacturing practices cannot be overemphasized.
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Adeyeye SAO, Oyewole OB, Obadina AO, Omemu AM. Influence of smoking method on quality of traditional smoked Bonga shad (Ethmalosa frimbriata) fish from Lagos State, Nigeria. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/ajfs2014.1250] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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10
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Adeyeye SAO, Oyewole OB, Obadina AO, Omemu AM, Oyedele HA, Adeogun SO. A survey on traditional fish smoking in Lagos State, Nigeria. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/ajfs2014.1216] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Oğuzhan Yildiz P. Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout during Storage. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12291] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Pinar Oğuzhan Yildiz
- Faculty of Engineering; Food Engineering Department; Ardahan University; Ardahan 75000 Turkey
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Kin S, Schilling MW, Kim T, Smith BS, Silva JL, Campano SG, Jackson V. Effects of Potassium Lactate and Acetate onListeria monocytogenesInhibition, Physicochemical and Sensory Properties of Smoked Catfish Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2012. [DOI: 10.1080/10498850.2011.601436] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Guizani N, Rahman MS, Al-Ruzeiqi MH, Al-Sabahi JN, Sureshchandran S. Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna ( Thunnus albacares ) stored at refrigerated temperature. Journal of Food Science and Technology 2011; 51:577-82. [PMID: 24587535 DOI: 10.1007/s13197-011-0528-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/26/2011] [Accepted: 08/31/2011] [Indexed: 10/17/2022]
Abstract
This work evaluated the lipid oxidation and the changes in fatty acids in hot-smoked tuna (Thunnus albacares) as a function of brine concentration. Fresh, commercially harvested tuna fish samples were purchased from a local supermarket. The fish were first immersed for 30 min in a brine solution at 5, 10, or 15% sodium chloride concentration and were then smoked at 50 °C for 3 h followed by 1 h at 60 °C and 3 h at 105 °C. The fish were then dried for 17 h, cooled and stored at 4 °C. Oxidative rancidity was measured by the peroxide value (PV), and thiobarbituric acid number (TBA) and fatty acids profile by GC-MS. Oxidative rancidity increased with storage time. The PV and TBARS values were more pronounced for samples immersed in 10% brine solution during the first 27 days of storage, whereas the lowest increase was observed for samples treated with 15% salt. Fatty acid concentration exhibited changes after smoking, and this was varied with salt concentration. The palmitic acid and stearic acid, the two main saturated fatty acids in tuna, increased after smoking at all brine concentration, whereas the contents of oleic acid, eicosapentaenoic acid and docosahexaenoic acid decreased. In conclusion, 15% NaCl-treated tuna gave smoked product with less lipid oxidation and a fatty acid profile comparable to that for 5 and 10% NaCl-treated samples.
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Affiliation(s)
- Nejib Guizani
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod 123, P.O.Box 34, Muscat, Oman
| | - Mohammad Shafiur Rahman
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod 123, P.O.Box 34, Muscat, Oman
| | - Mohamed Hamad Al-Ruzeiqi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod 123, P.O.Box 34, Muscat, Oman
| | - Jamal Nasser Al-Sabahi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod 123, P.O.Box 34, Muscat, Oman
| | - Sithara Sureshchandran
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod 123, P.O.Box 34, Muscat, Oman
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Effect of vacuum packaging and low-dose irradiation on the microbial, chemical and sensory characteristics of chub mackerel (Scomber japonicus). Food Microbiol 2009; 26:821-6. [DOI: 10.1016/j.fm.2009.05.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2009] [Revised: 05/06/2009] [Accepted: 05/15/2009] [Indexed: 11/21/2022]
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Goulas AE, Kontominas MG. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.09.040] [Citation(s) in RCA: 299] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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