Effect of Early Evisceration on the Keeping Quality of Atlantic Croaker (Micropogon undulatus) and Grey Trout (Cynoscion regalis) as Determined by Subjective and Objective Methodology
TL;DR: Heading and evisceration of Atlantic croaker and grey trout soon after harvest was shown to promote higher quality maintenance during iced but not frozen storage for both species.
Abstract: Heading and evisceration of Atlantic croaker and grey trout soon after harvest was shown to promote higher quality maintenance during iced but not frozen storage for both species. Fish eviscerated immediately upon landing maintained class 1 quality (FDA) 7–10 days longer than iced uneviscerated fish or fish eviscerated 3 days after harvest. Total volatile nitrogen levels and miccrobial counts (7° and 25°C incubation) increased more rapidly than trimethylamine levels as storage time progressed. Both Torrymeter readings and hypoxanthine levels served as good indicators of “freshness” (time/temperature age). However, of the two tests only Torrymeter values reflected quality differences between fish stored iced for an equal period of time (equal “freshness”) but varying in quality, due to the evisceration treatment.
Citations
More filters
TL;DR: In this article, the chitosan coating was applied to Indian oil sardine (Sardinella longiceps) in iced condition to reduce the formation of volatile bases and oxidation products.
225 citations
TL;DR: Shelf life and safety of yellowfin tuna were determined through changes in total aerobic mesophilic and psychrotrophilic bacterial plate counts, K values, and organoleptic properties, whereas one aspect of its safety was determined through histamine development during storage at 0, 8, and 20 °C.
105 citations
TL;DR: This review summarizes information about the primary processing of fish based on the influence of catching, slaughtering, bleeding, gutting, washing, and filleting.
Abstract: First processing steps of fish are species-dependent and have common practices for wild and for farmed fish. Fish farming does, however, have certain advantages over traditional fisheries in that the processor can influence postmortem biochemistry and various quality parameters. This review summarizes information about the primary processing of fish based on the influence of catching, slaughtering, bleeding, gutting, washing, and filleting. Recommendations are given for the correct primary processing of fish.
82 citations
TL;DR: In this paper, the authors evaluated the effectiveness of O2 scavenger, the most widely used active packaging technology, on the shelf-life of catfish steaks in chilled storage conditions.
Abstract: BACKGROUND: Active packaging for preserving meat products, including seafoods, has been gaining importance in recent times. The present study was undertaken to assess the effectiveness of O2 scavenger, the most widely used active packaging technology, on the shelf-life of catfish steaks in chilled storage conditions.
RESULTS: O2 scavenger was effective in reducing the oxygen concentration inside the packaging to as low as 0.42% within 24 h. This reduction in oxygen in O2 scavenger packages showed positive effects on quality parameters compared to control air packs. Total volatile base nitrogen (TVB-N), thiobarbituric acid value and peroxide value of catfish steaks packed in O2 scavenger was significantly different (P < 0.05) compared to air-packed samples. Based on the sensory, microbiological and TVB-N values, the control samples were acceptable only up to 10 days, compared to 20 days in O2 scavenger-packed samples, extending the shelf-life by 10 days.
CONCLUSION:O2 scavenger reduced the oxygen concentration inside the package significantly within 24 h compared to control air packs. By using this technique, the use of a vacuum packing machine can be avoided. Further, O2 scavenger extended the product's shelf-life up to 20 days, compared to 10 days in control packs. Copyright © 2007 Society of Chemical Industry
74 citations
TL;DR: In this paper, a comparative study of the effect of O2 scavenger on the formation of biogenic amines during chilled storage of seer fish (Scomberomorus commerson) was carried out.
66 citations
References
More filters
TL;DR: In this paper, a system for classification of textural characteristics of foods is described, based on fundamental rheological principles, and at the same time is suitable for routine use.
Abstract: SUMMARY
Definition of texture is reviewed, and a system for classification of textural characteristics of foods is described. The system is based on fundamental rheological principles, and at the same time is suitable for routine use. Textural characteristics are defined and classified into mechanical and geometrical qualities as well as those related to the moisture and fat content of a product. The mechanical characteristics are subdivided into the primary parameters of hardness, cohesiveness, viscosity, elasticity, and adhesiveness, and into the secondary parameters of brittleness, chewiness, and gumminess. It is pointed out that popular terms used to describe texture often denote degrees of intensity of these characteristics. The proposed classification lends itself to use with both objective and subjective methods of texture characterization.
973 citations
TL;DR: A texture profile is defined as the organoleptic analysis of the texture complex of a food in terms of its mechanical, geometrical, fat, and moisture characteristics, the degree of each present, and the order in which they appear from first bite through complete mastication as discussed by the authors.
Abstract: SUMMARY
A texture profile method was developed that uses the A. D. Little flavor profile method as a model. A texture profile is defined as the organoleptic analysis of the texture complex of a food in terms of its mechanical, geometrical, fat, and moisture characteristics, the degree of each present, and the order in which they appear from first bite through complete mastication. The texture profile analysis requires a panel of judges with prior knowledge of the texture classification system, use of standard rating scales, and proper panel procedures with regard to the mechanics of testing and sample control.
411 citations
TL;DR: In this article, Pears of the Ovid variety were harvested at the normal stage of maturity, and ripened in a 70°F storage room, where samples of the fruit were taken out at regular intervals for texture measurements which consisted of the Magness-Taylor pressure test and a modified General Foods Texture Profile.
Abstract: SUMMARY— Pears of the Ovid variety were harvested at the normal stage of maturity, and ripened in a 70°F storage room. Samples of the fruit were taken out at regular intervals for texture measurements which consisted of the Magness-Taylor pressure test and a modified General Foods Texture Profile. The adhesiveness of the pears was zero. The viscosity of the whole fruit could not be measured. All other parameters of the G. F. Texture Profile (hardness, cohesiveness, elasticity, brittleness, chewiness, and gumminess) decreased during ripening at approximately the same rate as the pressure test. It is suggested that this characteristic of ripening pears is responsible for the success of a simple single measurement (the puncture test) for measuring the complex phenomenon that is called “textural quality” of pears.
281 citations
226 citations
TL;DR: In this article, the authors focus on the profile method of flavor analysis and tabulate the flavor methodology, which was designed as an additional aid in solving flavor problems, like other techniques of taste testing, to meet needs arising in the expanding food industry.
Abstract: Publisher Summary This chapter focuses on the profile method of flavor analysis and tabulates the flavor methodology. The flavor profile marks a step in the development of the field of sensory flavor testing. It was designed as an additional aid in solving flavor problems. Like other techniques of taste testing, the profile was developed to meet needs arising in the expanding food industry. To see the flavor profile's relationship to the various flavor-testing approaches and to understand its origin and purpose, it is necessary to look briefly at the development of the field of analytical sensory flavor testing. The flavor profile of a food almost invariably includes two parts: analysis of the aroma, followed by analysis of the flavor-by-mouth. The dimensions of flavor analysis by the profile method include: perceptible aroma and flavor factors; degree of intensity of each factor; order in which these factors are perceived; aftertaste; and overall impressions of aroma and flavor, referred to as amplitudes. Two types of flavor profile records have been employed. Both provide the same information.
217 citations