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Luis Alberto Ramil-Novo

Bio: Luis Alberto Ramil-Novo is an academic researcher from University of Santiago de Compostela. The author has contributed to research in topics: Coryphaenoides rupestris & Reinhardtius hippoglossoides. The author has an hindex of 1, co-authored 2 publications receiving 7 citations.

Papers
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Journal ArticleDOI
TL;DR: In this article, a quality index method (QIM) was developed for frozen whole Greenland halibut (Reinhardtius hippoglossoides) for which samples were thawed and then covered with ice and stored at refrigeration temperatures.
Abstract: A quality index method (QIM) was developed for frozen whole Greenland halibut (Reinhardtius hippoglossoides) for which samples were thawed and then covered with ice and stored at refrigeration temperatures (4 ± 1 °C). The appearance of skin and flesh elasticity; shape and clarity of the eyes; colour, mucus and odour of the gills; colour of the flesh; and blood in the bone, guts and peritoneum were the parameters included in the QIM scheme, which allowed for a total of 24 demerit points. A maximum score of 22.29 points was reached 14 days after thawing when the fish was definitely deteriorated. The linear correlation between the quality index (QI) obtained and storage time is strong (r = 0.9830), the least square regression line being QI = 1.36 · (days after thawing) + 4.6. Using inverse prediction, the shelf life was estimated to be 5 days from the beginning of thawing.

9 citations

Journal ArticleDOI
26 Feb 2021
TL;DR: The quality index method (QIM) is widely used for fish sensory assessment, but there are hardly any studies on quality changes in fish that have been previously frozen.
Abstract: The quality index method (QIM) is widely used for fish sensory assessment, but there are hardly any studies on quality changes in fish that have been previously frozen. A QIM scheme was developed f...

1 citations


Cited by
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Journal ArticleDOI
TL;DR: In this article, the potential of using visible and near-infrared hyperspectral imaging (400-1000nm) for non-destructive prediction of firmness quality of grass carp fillet as affected by frozen storage was investigated.

58 citations

Journal ArticleDOI
TL;DR: In this paper, the binding mechanisms of two types of polyphenols (chlorogenic acid (CGA); quercetin (QUE)) and myofibrillar protein (MP) extracted from grass carp were investigated through multi-spectroscopic methods.
Abstract: As the most abundant protein existing in fish, myofibrillar protein (MP) is likely to hydrolyze which affects the quality of fish during preservation. Polyphenols, which are some of the most popular antioxidants and antimicrobials, have been widely used in freshwater fish preservation and storage to prevent protein degradation. However, their binding behavior and mechanism is still unclear. In this study, the binding mechanisms of two types of polyphenols (chlorogenic acid (CGA); quercetin (QUE)) and MP extracted from grass carp were investigated through multi-spectroscopic methods. Different spectroscopic methods (fluorescence spectroscopy and synchronous fluorescence spectroscopy) were used to explore the interaction modes between polyphenols and fish-extracted MP. In addition, circular dichroism spectroscopy was used to detect microstructure changes of MP under different preservation approaches. Results showed that nanocomposites were generated when MP interacted with either CGA or QUE. The addition of CGA did not affect the α-helix content of MP, whereas QUE diffused the β-turns of myofibrillar proteins and promoted the formation of α-helices. At the same time, the fluorescence-quenching effect of CGA/QUE on MP was static quenching, and the binding constants, number of binding sites, and corresponding thermodynamic parameters of MP were calculated. It was concluded that the binding of CGA to MP depends on Van der Waals forces and hydrogen bonds, while QUE binds to MPs on the basis of electrostatic interactions. In addition, the fluorescence quenching of MPs with CGA is related to tryptophan and tyrosine residues, while the fluorescence-quenching effect of QUE on MPs is related only to tryptophan residues.

17 citations

Journal ArticleDOI
TL;DR: The weaknesses of QIM were exposed, and novel methodologies for quality evaluation were presented, and their understanding enables a more effective fish quality control.
Abstract: Fish is a high nutritional value matrix of which production and consumption have been increasing in the last years. Advancements in the efficient evaluation of freshness are essential to optimize the quality assessment, to improve consumer safety, and to reduce raw material losses. Therefore, it is necessary to use rapid, nondestructive, and objective methodologies to evaluate the quality of this matrix. Quality Index Method (QIM) is a tool applied to indicate fish freshness through a sensory evaluation performed by a group of assessors. However, the use of QIM as an official method for quality assessment is limited by the protocol, sampling size, specificities of the species, storage conditions, and assessor's experience, which make this method subjective. Also, QIM may present divergences regarding the development of microorganisms and chemical analysis. In this way, novel quality evaluation methods such as electronic noses, electronic tongues, machine vision system, and colorimetric sensors have been proposed, and novel technologies such as proteomics and mitochondrial analysis have been developed. In this review, the weaknesses of QIM were exposed, and novel methodologies for quality evaluation were presented. The consolidation of these novel methodologies and their use as methods of quality assessment are an alternative to sensory methods, and their understanding enables a more effective fish quality control.

12 citations

Journal ArticleDOI
TL;DR: In this article, the volatile flavor characteristics of largemouth bass (Micropterus salmoides) fillets thawed by magnetic nanoparticles plus microwave thawing (MNPMT) were compared with those of fresh samples THawed by chill storage thaw-ing (CST) and microwave THAWing (MT), and the results showed the MNPMT samples had less changes in aroma composition compared with the fresh sample.
Abstract: The volatile flavor characteristics of largemouth bass (Micropterus salmoides) fillets thawed by magnetic nanoparticles plus microwave thawing (MNPMT) were compared with those of fresh samples thawed by chill storage thawing (CST) and microwave thawing (MT). The strategies of headspace solid-phase microextraction (HS-SPME), gas chromatography mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA), and sensory evaluation were applied to analyze the aroma-active compounds. The results of GC-MS showed that 24 kinds of volatile compounds existed in largemouth bass fillets. Orthogonal partial least squares discriminate analysis (OPLS-DA) (R2Y = 0.979, R2Y = 0.98, Q2 = 0.695) showed ethanol, hexanal, 2,6,10,14-tetramethyl-pentadecane, and (E)-9-octadecenoic acid were responsible for the flavor differences in MNPMT, MT, and CST. In GC-O measurement, 14 kinds of volatile compounds were detected, and MNPMT had similar aroma-active compounds with the fresh sample. The grassy (score = 1.58) and leafy (score = 0.75) odors were weak in MT, but the fishy odors (score = 1.5) were strong. All results showed the MNPMT samples had less changes in aroma composition compared with the fresh sample.

10 citations

Book ChapterDOI
01 Jan 2017
TL;DR: In this paper, the authors reviewed the current status of fish quality using Quality Index Method (QIM), correlating with physical, chemical and bacteriological changes that occurred during the storage period.
Abstract: Fish is consumed worldwide due to its nutritional value and health benefit. However, fish is a perishable product and it easy to decay and its freshness degrades. The aims of this report are to review the current status of fish quality using Quality Index Method (QIM), correlating with physical, chemical and bacteriological changes that occurred during the storage period. This report concluded four findings. First, the quality of fish gradually deteriorated with time during storage. Second, the quality parameters could be deteriorated quickly or slowly, depending on microbiological and chemical activities. Third, microbiology activities on fish during storage could be an indicator of shelf life and highly affected the fish quality. Forth, the chemical activities, such as pH, TVB-N, and TBARs has occurred on fish during storage, these change could be indicators for microbiology and chemical activity. The combination of microbiological, physicochemical, and sensory analysis will provide a more concise and relevant results to assess the fish quality. In relation to the shelf-life, it is necessary to ensure the total count of bacterial in fishes bellow the limit according to the food safety legislation.

6 citations