1
|
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] [What about the content of this article? (0)] [Affiliation(s)] [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.
Collapse
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
| |
Collapse
|
2
|
Sone I, Sveinsdóttir HI, Stefánsson G, Larsson K, Undeland I, Skåra T, Romotowska PE, Karlsdóttir MG. Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03434-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThis study investigated the efficacy of three commercially relevant packaging methods (vacuum with water glazing VAC-G; vacuum with seawater VAC-S; shatter-layer packaging SL) to improve frozen storage stability of mechanically filleted Atlantic mackerel at − 25 °C, in comparison to water glazing alone (GL) and storage as whole unglazed, block frozen fish. Besides proximate composition and pH of raw material, quality changes were analysed by free fatty acid content (FFA), water holding capacity (WHC), cooking yield, lipid oxidation (lipid hydroperoxides, PV; non-protein bound thiobarbituric acid reactive substances, TBARS) and sensory profiles of cooked samples after 3.5, 8, 10 and 12 months of frozen storage. Vacuum-packaging was effective in mitigating the PV and TBARS as well as rancid odour and flavour. The inclusion of seawater in VAC-S altered the sensory textural attributes of the mackerel fillet to be more juicy, tender and soft and increased the attribute of salty flavour in the sample. SL delayed rancid odour and flavour by 2 months compared to GL. Processing of mackerel under industrial conditions, including filleting, handling, double-freezing and glazing accelerated the formation of FFA as well as losses of WHC and cooking yield in the fillet regardless the packaging methods.
Collapse
|
3
|
Dang HTT, Gudjónsdóttir M, Tómasson T, Nguyen MV, Karlsdóttir MG, Arason S. Influence of processing additives, packaging and storage conditions on the physicochemical stability of frozen Tra catfish (Pangasius hypophthalmus) fillets. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
4
|
Dang HTT, Gudjónsdóttir M, Ren D, Karlsdóttir MG, Minh VN, Tómasson T, Arason S. Effects of pre and postrigor freezing and temperature stress during frozen storage on physicochemical stability of Atlantic herring(Clupea harengus)muscle. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13754] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huong Thi Thu Dang
- Faculty of Food Science and Nutrition; University of Iceland; Reykjavík Iceland
- Faculty of Food Technology; Nha Trang University; Nha Trang Viet Nam
| | - María Gudjónsdóttir
- Faculty of Food Science and Nutrition; University of Iceland; Reykjavík Iceland
| | - Dandan Ren
- College of Food Science and Engineering; Dalian Ocean University; Dalian China
| | | | - Van Nguyen Minh
- Faculty of Food Technology; Nha Trang University; Nha Trang Viet Nam
| | - Tumi Tómasson
- United Nations University Fisheries Training Programme; Reykjavik Iceland
| | - Sigurjon Arason
- Faculty of Food Science and Nutrition; University of Iceland; Reykjavík Iceland
- Matís ohf./Icelandic Food and Biotech R&D; Reykjavik Iceland
| |
Collapse
|
5
|
Gudjónsdóttir M, Romotowska PE, Karlsdóttir MG, Arason S. Low field nuclear magnetic resonance and multivariate analysis for prediction of physicochemical characteristics of Atlantic mackerel as affected by season of catch, freezing method, and frozen storage duration. Food Res Int 2018; 116:471-482. [PMID: 30716970 DOI: 10.1016/j.foodres.2018.08.063] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 08/15/2018] [Accepted: 08/18/2018] [Indexed: 11/30/2022]
Abstract
Fast and non-destructive prediction of the quality characteristics of food products during frozen storage are of great value both for the food industry and the consumers. The current study investigated the potential of using low field Nuclear Magnetic Resonance (NMR) along with multivariate chemometric methods to predict various important physicochemical quality parameters in Atlantic mackerel during frozen storage, as affected by season of catch, freezing method and temperature, as well as frozen storage duration. The obtained results clearly showed that transverse relaxation data obtained by low field NMR can be effectively used to simultaneously predict multiple quality characteristics of the mackerel fillets through storage, including water and lipid content, water holding capacity, lipid oxidation (peroxide value (PV), and thiobartituric reactive substances (TBARS)) and lipid hydrolysis (free fatty acids (FFA)) content within the muscle. The NMR data could furthermore be used to predict variations in the muscle due to season of catch, the frozen storage duration of the mackerel samples when all samples were used, and whether the fish had been headed and gutted or stored whole, which freezing equipment had been used, and the frozen storage temperature for mackerel samples caught at the end of July. Simplified monitoring and optimization of these quality parameters in frozen mackerel with a fast and non-destructive analytical technique like low field NMR is thus of great value for the fishing industry.
Collapse
Affiliation(s)
- María Gudjónsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, Vínlandsleid 14, Reykjavik 113, Iceland.
| | - Paulina E Romotowska
- Faculty of Food Science and Nutrition, University of Iceland, Vínlandsleid 14, Reykjavik 113, Iceland; Matís ohf, Food and Biotech R&D, Vínlandsleid 12, Reykjavik 113, Iceland
| | | | - Sigurjón Arason
- Faculty of Food Science and Nutrition, University of Iceland, Vínlandsleid 14, Reykjavik 113, Iceland; Matís ohf, Food and Biotech R&D, Vínlandsleid 12, Reykjavik 113, Iceland
| |
Collapse
|
6
|
Dang HTT, Gudjonsdóttir M, Karlsdóttir MG, Van Nguyen M, Tómasson T, Arason S. Stability of Golden redfish ( Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture. Food Sci Nutr 2018; 6:1065-1076. [PMID: 29983971 PMCID: PMC6021711 DOI: 10.1002/fsn3.648] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 02/28/2018] [Accepted: 03/15/2018] [Indexed: 11/12/2022] Open
Abstract
Physicochemical changes of Icelandic golden redfish (Sebastes marinus) as affected by seasonal variation (June and November) and raw material freshness (processed 4 and 9 days postcatch) during frozen storage (at -25°C for 20 months) were studied to find optimal conditions for production of high-quality frozen products. Thawing loss, cooking yield, and color of the fillets as well as chemical composition, water holding capacity, pH, total volatile basic nitrogen, lipid oxidation, and hydrolysis of the light and dark muscle were analyzed every 4 months of frozen storage. Lipid hydrolysis was the main degradation process in the light muscle, while the dark muscle was more affected by lipid oxidation. Fish caught in November showed greater instability in the analyzed parameters during storage than fish caught in June, which could be linked to differences in individual poly unsaturated fatty acids between the two seasons. The quality attributes of fish processed on day 9 were similar to fish processed 4 days postcatch, except slightly higher thawing loss and yellowness, were observed in fish processed 9 days postcatch. Stability of golden redfish through frozen storage was higher in the fish caught in June than in November.
Collapse
Affiliation(s)
- Huong Thi Thu Dang
- Faculty of Food Science and NutritionUniversity of IcelandReykjavikIceland
- Faculty of Food TechnologyNha Trang UniversityNha TrangVietnam
| | | | | | - Minh Van Nguyen
- Faculty of Food TechnologyNha Trang UniversityNha TrangVietnam
| | - Tumi Tómasson
- United Nations University Fisheries Training ProgrammeReykjavikIceland
| | - Sigurjon Arason
- Faculty of Food Science and NutritionUniversity of IcelandReykjavikIceland
- Matís ohf./Icelandic Food and Biotech R&DReykjavikIceland
| |
Collapse
|
7
|
Roiha IS, Jónsson Á, Backi CJ, Lunestad BT, Karlsdóttir MG. A comparative study of quality and safety of Atlantic cod (Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre-rigor frozen headed and gutted fish. J Sci Food Agric 2018; 98:400-409. [PMID: 28862323 PMCID: PMC5725708 DOI: 10.1002/jsfa.8649] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2016] [Revised: 08/09/2017] [Accepted: 08/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The catch of marine whitefish is typically seasonal, whereas the land-based processing industry has a need for all-year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence the safety and quality of the final product. This study aimed to investigate the applicability of novel thawing strategies in order to provide an all-year supply of high-quality and safe cod products. RESULTS Comparative investigations of quality and safety factors after thawing in water, with and without air circulation, and contact thawing were performed. The parameters included water-holding capacity, thawing loss, drip loss, cooking yield, sensory evaluation and microbiological analyses (including total volatile bases nitrogen). Water thawing with air circulation provided faster thawing than water thawing without air circulation and contact thawing. For all three methods, the quality of the thawed fish was acceptable and the shelf life of the fillets during chilled storage was between 10 and 14 days post-filleting. CONCLUSION The results show that controlled freezing of cod, followed by appropriate thawing, may provide the processing industry with an all-year delivery of raw materials, without compromising quality and safety of the final product. © 2017 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Irja Sunde Roiha
- National Institute of Nutrition and Seafood ResearchNordnes, BergenNorway
| | - Ásbjörn Jónsson
- Matís Ltd. Icelandic Food and Biotech R&DVinlandsleid 12, ReykjavíkIceland
| | - Christoph Josef Backi
- Department of Chemical EngineeringNorwegian University of Science and Technology7491TrondheimNorway
| | | | | |
Collapse
|
8
|
Dang HTT, Gudjónsdóttir M, Karlsdóttir MG, Van Nguyen M, Romotowska PE, Tómasson T, Arason S. Influence of Temperature Stress on Lipid Stability of Atlantic Herring (Clupea harengus) Muscle During Frozen Storage. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3053-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
9
|
Romotowska PE, Gudjónsdóttir M, Karlsdóttir MG, Kristinsson HG, Arason S. Stability of frozen Atlantic mackerel ( Scomber scombrus ) as affected by temperature abuse during transportation. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.024] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
10
|
Romotowska PE, Gudjónsdóttir M, Kristinsdóttir TB, Karlsdóttir MG, Arason S, Jónsson Á, Kristinsson HG. Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.055] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
11
|
Romotowska PE, Karlsdóttir MG, Gudjónsdóttir M, Kristinsson HG, Arason S. Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus
). Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13146] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Paulina E. Romotowska
- Matís ohf./Icelandic Food and Biotech R&D; Vinlandsleid 12 Reykjavík IS-113 Iceland
- Faculty of Food Science and Nutrition; University of Iceland; Vinlandsleid 14 Reykjavík IS-113 Iceland
| | | | - María Gudjónsdóttir
- Faculty of Food Science and Nutrition; University of Iceland; Vinlandsleid 14 Reykjavík IS-113 Iceland
| | - Hordur G. Kristinsson
- Matís ohf./Icelandic Food and Biotech R&D; Vinlandsleid 12 Reykjavík IS-113 Iceland
- Department of Food Science and Human Nutrition; University of Florida; 359 FSHN Building, Newell Drive Gainesville FL 32611 USA
| | - Sigurjon Arason
- Matís ohf./Icelandic Food and Biotech R&D; Vinlandsleid 12 Reykjavík IS-113 Iceland
- Faculty of Food Science and Nutrition; University of Iceland; Vinlandsleid 14 Reykjavík IS-113 Iceland
| |
Collapse
|