Pub Date : 2023-04-21DOI: 10.1080/10498850.2023.2229334
D. S. Rucinque, S. Pulecio-Santos, E. Viegas
ABSTRACT In Brazil, tilapia represented 57% of the total fish production. This study aimed assess the influence of different pre-slaughter methods (live chilling in ice/water (LC); anesthesia with the essential oils Ocimum americanum (OA) or Lippia alba (LA) and mechanical spiking (SP), on the meat quality parameters of Nile tilapia. The rigor mortis index showed faster onset in the LC group compared to the OA and LA groups after 3 hours. The pH value, TVB-N, and K-value remained unchanged, indicating no detrimental effects on meat quality. Mechanical spiking and essential oil anesthesia had comparable effects to live chilling.
{"title":"Impact of Pre-Slaughter Methods on the Overall Quality of Nile Tilapia (Oreochromis niloticus)","authors":"D. S. Rucinque, S. Pulecio-Santos, E. Viegas","doi":"10.1080/10498850.2023.2229334","DOIUrl":"https://doi.org/10.1080/10498850.2023.2229334","url":null,"abstract":"ABSTRACT In Brazil, tilapia represented 57% of the total fish production. This study aimed assess the influence of different pre-slaughter methods (live chilling in ice/water (LC); anesthesia with the essential oils Ocimum americanum (OA) or Lippia alba (LA) and mechanical spiking (SP), on the meat quality parameters of Nile tilapia. The rigor mortis index showed faster onset in the LC group compared to the OA and LA groups after 3 hours. The pH value, TVB-N, and K-value remained unchanged, indicating no detrimental effects on meat quality. Mechanical spiking and essential oil anesthesia had comparable effects to live chilling.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"447 - 461"},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47524693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-21DOI: 10.1080/10498850.2023.2229311
N. Bouriga, W. Bahri, S. Mili, Dhaker Troudi, R. Mejri, Oumaima Jebali, Oumaima Fkiri, Hani Berrîche, M. Ben-Attia, J. Quignard, M. Trabelsi, Adel A. Basyouny Shahin
ABSTRACT Effects of two covering media (CM1 and CM2) containing either garlic and/or olive oil on the canned meat properties of Portunus segnis and Callinectes sapidus were studied. A significant difference in moisture, proteins, fats, and energy value was observed between fresh and canned (CC) meat. Significant increases in saturated fatty acids and monounsaturated fatty acids appeared in canned meat with CM1. A significant increase in polyunsaturated fatty acids was observed in CC meat with CM2. Atherogenic and thrombogenic indices revealed a significant decrease in CCM2. Microbial count was lower in CCM2 than in CCM1. Sensory analysis showed that CCM2 was more appreciated and acceptable than CCM1
{"title":"Effect of Adding Olive Oil and Garlic on Biochemical, Microbiological, and Sensory Properties of Blue Crab Portunus segnis and Callinectes sapidus Meat Canning and Storage","authors":"N. Bouriga, W. Bahri, S. Mili, Dhaker Troudi, R. Mejri, Oumaima Jebali, Oumaima Fkiri, Hani Berrîche, M. Ben-Attia, J. Quignard, M. Trabelsi, Adel A. Basyouny Shahin","doi":"10.1080/10498850.2023.2229311","DOIUrl":"https://doi.org/10.1080/10498850.2023.2229311","url":null,"abstract":"ABSTRACT Effects of two covering media (CM1 and CM2) containing either garlic and/or olive oil on the canned meat properties of Portunus segnis and Callinectes sapidus were studied. A significant difference in moisture, proteins, fats, and energy value was observed between fresh and canned (CC) meat. Significant increases in saturated fatty acids and monounsaturated fatty acids appeared in canned meat with CM1. A significant increase in polyunsaturated fatty acids was observed in CC meat with CM2. Atherogenic and thrombogenic indices revealed a significant decrease in CCM2. Microbial count was lower in CCM2 than in CCM1. Sensory analysis showed that CCM2 was more appreciated and acceptable than CCM1","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"432 - 446"},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42147485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-21DOI: 10.1080/10498850.2023.2229313
Jun-qi Zhan, Yue‐wen Chen, Gao-shang Li, Ya-qin Hu
ABSTRACT In this study, the protein composition, characteristics and fishy odor of Nepture volute proteins (NVPs) were investigated. First, proteome (salt-soluble, water-soluble, acid-soluble, alkali-soluble) were analyzed by ultrahigh performance liquid chromatography quadrupole/time of flight mass spectrometry (UHPLCQ/TOF). Fishy substances were determined by electronic tongue and Gas chromatograph-mass spectrometer (GC-MS). Gene ontology annotation represented NVPs had different functions due to abundance of precursor proteins, leading to differentiation of NVPs. Therefore, the peptide markers of four main precursor proteins shared by NVPs were identified (STGGKAPR-histone H3, IENQNK Bauhinin-2, GLSLLIR-cytochrome oxidase subunit-1, GLMMFGL-NADH dehydrogenase subunit-1). Additionally, NVPs can preserve HepG2 cells from oxidative damage.
{"title":"Protein Functions and Flavor Control of West African Conch (Nepture volute) Based on Proteomic and Intelligent Sensory Analysis","authors":"Jun-qi Zhan, Yue‐wen Chen, Gao-shang Li, Ya-qin Hu","doi":"10.1080/10498850.2023.2229313","DOIUrl":"https://doi.org/10.1080/10498850.2023.2229313","url":null,"abstract":"ABSTRACT In this study, the protein composition, characteristics and fishy odor of Nepture volute proteins (NVPs) were investigated. First, proteome (salt-soluble, water-soluble, acid-soluble, alkali-soluble) were analyzed by ultrahigh performance liquid chromatography quadrupole/time of flight mass spectrometry (UHPLCQ/TOF). Fishy substances were determined by electronic tongue and Gas chromatograph-mass spectrometer (GC-MS). Gene ontology annotation represented NVPs had different functions due to abundance of precursor proteins, leading to differentiation of NVPs. Therefore, the peptide markers of four main precursor proteins shared by NVPs were identified (STGGKAPR-histone H3, IENQNK Bauhinin-2, GLSLLIR-cytochrome oxidase subunit-1, GLMMFGL-NADH dehydrogenase subunit-1). Additionally, NVPs can preserve HepG2 cells from oxidative damage.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"416 - 431"},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48467735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-21DOI: 10.1080/10498850.2023.2224317
İdil Can Tunçelli, Ö. Özden
ABSTRACT Consumers are interested in nutritional food products to keep themselves healthy. This requires the development of alternative ready-to-eat products. This study aimed to develop value-added products using rainbow trout and meagre fillets. The fillets underwent processes of liquid smoking, salting, and drying. Quality parameters such as sensory characteristics, nutritional value, TVB-N, TBARS, TMA-N, pH, aw, and microbiological stability were evaluated during cold storage. All groups remained within the acceptable chemical and microbiological limits. The addition of liquid smoke flavor extended shelf life by 10-20%. Sensory panelists highly appreciated the final products, which are considered valuable ready-to-eat options for seafood markets.
{"title":"Evaluation of Rainbow Trout and Meagre Fillets as Novel Ready-To-Eat Products","authors":"İdil Can Tunçelli, Ö. Özden","doi":"10.1080/10498850.2023.2224317","DOIUrl":"https://doi.org/10.1080/10498850.2023.2224317","url":null,"abstract":"ABSTRACT Consumers are interested in nutritional food products to keep themselves healthy. This requires the development of alternative ready-to-eat products. This study aimed to develop value-added products using rainbow trout and meagre fillets. The fillets underwent processes of liquid smoking, salting, and drying. Quality parameters such as sensory characteristics, nutritional value, TVB-N, TBARS, TMA-N, pH, aw, and microbiological stability were evaluated during cold storage. All groups remained within the acceptable chemical and microbiological limits. The addition of liquid smoke flavor extended shelf life by 10-20%. Sensory panelists highly appreciated the final products, which are considered valuable ready-to-eat options for seafood markets. ","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"373 - 383"},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45312476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-21DOI: 10.1080/10498850.2023.2229820
A. Özer, Y. Kaya, S. Okkay, D. Kocatepe
ABSTRACT Mediterranean sand smelt Atherina hepsetus, whose flesh was infected by Kudoa anatolica, was investigated for its impacts on the nutritional composition of host fish. Based on the infection densities of K. anatolica, fish were grouped to have uninfected control (A), slightly (B), moderately (C), and highly infected (D). While there were no significant changes in the crude protein (CP), crude lipid (CL), and energy contents (p > .05), significant changes were determined in the total amino acid content between groups (p < .05). The present study proved changes in the proximate, fatty acid, and amino acid composition in flesh and the negative impacts of a Kudoa species.
{"title":"Infection of Kudoa anatolica (Cnidaria: Myxozoa): Impact on the Nutritional Composition of Atherina hepsetus (Atherinidae) Flesh","authors":"A. Özer, Y. Kaya, S. Okkay, D. Kocatepe","doi":"10.1080/10498850.2023.2229820","DOIUrl":"https://doi.org/10.1080/10498850.2023.2229820","url":null,"abstract":"ABSTRACT Mediterranean sand smelt Atherina hepsetus, whose flesh was infected by Kudoa anatolica, was investigated for its impacts on the nutritional composition of host fish. Based on the infection densities of K. anatolica, fish were grouped to have uninfected control (A), slightly (B), moderately (C), and highly infected (D). While there were no significant changes in the crude protein (CP), crude lipid (CL), and energy contents (p > .05), significant changes were determined in the total amino acid content between groups (p < .05). The present study proved changes in the proximate, fatty acid, and amino acid composition in flesh and the negative impacts of a Kudoa species.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"462 - 474"},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43759730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-21DOI: 10.1080/10498850.2023.2227853
Zehra Ozden Ozyalcin, A. Kipcak, N. Tugrul
ABSTRACT The drying of sea bass was examined using oven and infrared (IR) at 60–80°C, and microwave (MW) at 140–350W. Effective moisture diffusivities and activation energies were determined, and mathematical models were applied to the data. Moisture content was found as 1.8571 kg water/kg dry matter and reduced to 0.1009–0.0798, 0.0767–0.0520, and 0.0783–0.066 kg water/kg dry matter for oven, IR, and MW, respectively. Drying times were found as 300–180, 315–135, and 18–5 for oven, IR, and MW, respectively. The most compatible models found as Midilli and Kucuk for oven, Aghbashlo et al. for IR, and Alibas for MW.
{"title":"The Effect of Various Methods on the Drying Kinetics and Mathematical Modelling of Seabass (Dicentrarchus labrax)","authors":"Zehra Ozden Ozyalcin, A. Kipcak, N. Tugrul","doi":"10.1080/10498850.2023.2227853","DOIUrl":"https://doi.org/10.1080/10498850.2023.2227853","url":null,"abstract":"ABSTRACT The drying of sea bass was examined using oven and infrared (IR) at 60–80°C, and microwave (MW) at 140–350W. Effective moisture diffusivities and activation energies were determined, and mathematical models were applied to the data. Moisture content was found as 1.8571 kg water/kg dry matter and reduced to 0.1009–0.0798, 0.0767–0.0520, and 0.0783–0.066 kg water/kg dry matter for oven, IR, and MW, respectively. Drying times were found as 300–180, 315–135, and 18–5 for oven, IR, and MW, respectively. The most compatible models found as Midilli and Kucuk for oven, Aghbashlo et al. for IR, and Alibas for MW. ","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"384 - 395"},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48219750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-21DOI: 10.1080/10498850.2023.2228793
C. Liyanage, S. Gonapinuwala, C. Fernando, M. de Croos
ABSTRACT A modified method to extract chitosan from crustacean shell waste is presented. Separate steps for deproteinization, decolorization, and deacetylation were replaced with single-step steeping in an alkali solution for 24 h. This method resulted in 33.26%, 11.39%, and 10.15% of chitosan yield, respectively from whiteleg shrimp, blueswimming crab and giant freshwater prawns whilepreserving physicochemical properties, which was evident by FTIR, XRD, SEM, EDS, ash, viscosity, colour, and antioxidant values. A comparison with the conventional heating method shows 8.10% chemical and 13% energy savings and comparative simplicity of the modified method showing potential to be executed at the industrial level.
{"title":"A Simple and Effective Method to Extract Chitosan from Crustacean Shell Waste","authors":"C. Liyanage, S. Gonapinuwala, C. Fernando, M. de Croos","doi":"10.1080/10498850.2023.2228793","DOIUrl":"https://doi.org/10.1080/10498850.2023.2228793","url":null,"abstract":"ABSTRACT A modified method to extract chitosan from crustacean shell waste is presented. Separate steps for deproteinization, decolorization, and deacetylation were replaced with single-step steeping in an alkali solution for 24 h. This method resulted in 33.26%, 11.39%, and 10.15% of chitosan yield, respectively from whiteleg shrimp, blueswimming crab and giant freshwater prawns whilepreserving physicochemical properties, which was evident by FTIR, XRD, SEM, EDS, ash, viscosity, colour, and antioxidant values. A comparison with the conventional heating method shows 8.10% chemical and 13% energy savings and comparative simplicity of the modified method showing potential to be executed at the industrial level.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"396 - 415"},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46758791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-21DOI: 10.1080/10498850.2023.2234922
G. Pandi, Devadharshini Sakthivel, K. Rathnakumar
ABSTRACT The aim of the study is to incorporate seaweed powder (Caulerpa racemosa) at different percentages in pasta. The increasing level of seaweed in pasta increases the nutritional composition compared to control pasta. In seaweed incorporated pasta, FTIR analysis confirms the enrichment of seaweed polyphenols due to the presence of functional group in the wavenumber 3761.81 cm−1 and the microstructure studies exhibited a better protein starch network. Phenolic content and DPPH radical scavenging activity are also found to be enhanced. Sensorily, the 5% seaweed powder incorporated pasta was well accepted, with high amino acid and fatty acid contents, and high antioxidant properties.
{"title":"Physicochemical, Biofunctional, Structural, Sensory, and Cooking Characteristics of Seaweed (Caulerpa racemosa) Incorporated Pasta","authors":"G. Pandi, Devadharshini Sakthivel, K. Rathnakumar","doi":"10.1080/10498850.2023.2234922","DOIUrl":"https://doi.org/10.1080/10498850.2023.2234922","url":null,"abstract":"ABSTRACT The aim of the study is to incorporate seaweed powder (Caulerpa racemosa) at different percentages in pasta. The increasing level of seaweed in pasta increases the nutritional composition compared to control pasta. In seaweed incorporated pasta, FTIR analysis confirms the enrichment of seaweed polyphenols due to the presence of functional group in the wavenumber 3761.81 cm−1 and the microstructure studies exhibited a better protein starch network. Phenolic content and DPPH radical scavenging activity are also found to be enhanced. Sensorily, the 5% seaweed powder incorporated pasta was well accepted, with high amino acid and fatty acid contents, and high antioxidant properties.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"475 - 488"},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44916455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-21DOI: 10.1080/10498850.2023.2234895
Antonia Livânia Linhares de Aguiar, Márjory Lima Holanda Araújo, Jéssica Roberta Pereira Martins, Isabele Braga da Silva, Elisabeth Mary Cunha da Silva
ABSTRACT R-phycoerythrin (R-PE) is a red pigment present in algae with potential application in the biotechnology industry. This study aims the physical-chemical characterization and antioxidant activity of R-phycoerythrin from Gracilaria birdiae (CE-Gb). The spectroscopic stability of the pigment against different additives was also evaluated. The results showed antioxidant activity dependent on pigment concentration. Furthermore, the degradation of R-PE was maximum in CE-Gb without preservatives, and the addition of ascorbic acid (AA) reduced the color loss of the pigment during storage. G. birdiae proved to be a potential source of R-PE, which can be used as a dye in the food industry.
r -藻红蛋白(R-PE)是一种存在于藻类中的红色色素，在生物技术工业中具有潜在的应用前景。本文研究了江蓠(Gracilaria birdiae, CE-Gb)中r -藻红蛋白的理化性质及抗氧化活性。并对该色素在不同添加剂下的光谱稳定性进行了评价。结果表明，抗氧化活性与色素浓度有关。在不添加防腐剂的CE-Gb中，R-PE的降解率最高，抗坏血酸(AA)的添加降低了色素在储存过程中的颜色损失。鸟类被证明是R-PE的潜在来源，可以用作食品工业的染料。
{"title":"Stability and Antioxidant Activity of R-Phycoerythrin from Gracilaria birdiae","authors":"Antonia Livânia Linhares de Aguiar, Márjory Lima Holanda Araújo, Jéssica Roberta Pereira Martins, Isabele Braga da Silva, Elisabeth Mary Cunha da Silva","doi":"10.1080/10498850.2023.2234895","DOIUrl":"https://doi.org/10.1080/10498850.2023.2234895","url":null,"abstract":"ABSTRACT R-phycoerythrin (R-PE) is a red pigment present in algae with potential application in the biotechnology industry. This study aims the physical-chemical characterization and antioxidant activity of R-phycoerythrin from Gracilaria birdiae (CE-Gb). The spectroscopic stability of the pigment against different additives was also evaluated. The results showed antioxidant activity dependent on pigment concentration. Furthermore, the degradation of R-PE was maximum in CE-Gb without preservatives, and the addition of ascorbic acid (AA) reduced the color loss of the pigment during storage. G. birdiae proved to be a potential source of R-PE, which can be used as a dye in the food industry.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"489 - 503"},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43088791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-16DOI: 10.1080/10498850.2023.2199734
S. Karki, S. Chowdhury, K. C. Dora, P. Murmu, S. Nath
ABSTRACT The effectiveness of B. ciliata in sous-vide processed tilapia fillets during storage under refrigerated conditions (2°C) for a study period of seven weeks was studied. Significant changes between treatment and control were seen from the 21st day (p < .05), with the treated sample being of superior quality. The final PV, TBARS, and SPC on the 49th day of storage was 8.22 ± 0.18 mEq O2/kg, 0.87 mg MDA/kg, and 4.72 ± 0.22 log cfu/g, respectively, for control. Samples sous-vide treated with herb maintained higher values for the sensory attributes and instrumental hardness throughout the storage period.
{"title":"Influence of a Traditional Herb (Bergenia ciliata) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia (Oreochromis niloticus)","authors":"S. Karki, S. Chowdhury, K. C. Dora, P. Murmu, S. Nath","doi":"10.1080/10498850.2023.2199734","DOIUrl":"https://doi.org/10.1080/10498850.2023.2199734","url":null,"abstract":"ABSTRACT The effectiveness of B. ciliata in sous-vide processed tilapia fillets during storage under refrigerated conditions (2°C) for a study period of seven weeks was studied. Significant changes between treatment and control were seen from the 21st day (p < .05), with the treated sample being of superior quality. The final PV, TBARS, and SPC on the 49th day of storage was 8.22 ± 0.18 mEq O2/kg, 0.87 mg MDA/kg, and 4.72 ± 0.22 log cfu/g, respectively, for control. Samples sous-vide treated with herb maintained higher values for the sensory attributes and instrumental hardness throughout the storage period.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"256 - 268"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47285165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：