On the Relation Between Water Pools and Water Holding Capacity in Cod Muscle

Abstract

Low-field ¹H nuclear magnetic resonance (NMR) relaxations were measured on muscle, minced muscle and centrifuged mince from cod that had been treated under various frozen and chill storage conditions. By using multi-way chemometrics, uniexponential profiles were obtained, from which the transverse relaxation times (T₂-values) and the water pool sizes (m-values) were determined. Three pools of water were identified with the different relaxation times and m-values in the centrifuged samples reflecting the removal of loosely bound water. The m-values and the full NMR-signal decays were correlated to two measures of water holding capacity (WHC) in a way that WHC related to the original water content could be predicted well for the whole and the minced muscle. The centrifuged samples gave optimal predictions of WHC related to the dry matter content, probably because the centrifuged samples are similar to the samples used for measuring WHC. The twoWHC quantities were also correlated to the water distribution itself as measured by the relative pool sizes.     

Effects of Chilled Storage,Freezing Rates,and Frozen Storage Temperature on Lipid Oxidation in Meat Blocks from Cultured Bluefin Tuna Thunnus thynnus

ABSTRACT

The effects of a short chilled storage period before freezing, frozen storage temperature, and freezing rate on lipid oxidation of bluefin tuna (Thunnus thynnus) meat during frozen storage were investigated. After 12-months storage, all samples had increased in peroxide value though they were less at the lower temperatures (?45 and ?60°C). Peroxide values in all samples stored at ?20°C increased after 3 months storage, particularly those processed and stored 51 h after harvest. The lowest increase in peroxide value occurred in the samples frozen rapidly 3 h after harvest. Vitamin E levels decreased faster during frozen storage at ?20°C. There were no apparent differences in levels of triacylglycerides nor in n-3 fatty acid levels between treatments, storage periods, and storage temperatures. After 12-months storage, headspace oxidative volatiles were highest in samples stored at ?20°C and lowest in those stored at ?60°C. Lipid oxidation in tuna meat stored at ?45°C is similar to that at ?60°C, and rapid freezing rather than slow freezing should be used.     

Effect of a Previous Washing Step with Tannic Acid on the Quality of Minced Horse Mackerel (Trachurus trachurus) During Frozen Storage

Fatty fish have been recognized as potential raw material for production of minced meat; however, they are prone to oxidation and further deterioration. In the present study, the effect of washing and antioxidant (tannic acid) treatment on the quality of minced meat of Trachurus trachurus (horse mackerel) during frozen storage was observed. Minced meat of Trachurus trachurus was divided into three lots (T0, T1, and T2). T1 was washed with cold water, T2 with cold water containing tannic acid (100 mg/kg), and T0 was not washed. All the lots were frozen at ?40°C and stored at ?20 ± 2°C for 125 days and were subjected to biochemical, microbiological, and sensory evaluation at regular intervals of 25 days. The antioxidant treatment with tannic acid at the dosage used was found effective in minimizing the rancidity problems of minced meat (T2), compared to T0 and T1. During the whole period of storage, samples from T2 showed good quality in terms of microbiological, biochemical, and sensory analysis compared to T1 and T0.     

Effect of Frozen Storage Temperature on Quality-Related Changes in Rainbow Trout (Oncorhynchus mykiss)

The effect of frozen storage temperature on quality-related parameters of rainbow trout (Oncorhynchus mykiss) muscle was studied in the interval from ?10 to ?80°C on samples stored for 1 to 18 months. The following quantities were measured: drip loss, water holding capacity and water distribution, color, lipid oxidation (thiobarbituric acid-reactive substances, TBARS), and membrane stability (enzyme activity). No effect of temperature on drip loss, water holding capacity, water distribution, or membrane stability was observed for samples stored below ?20°C, whereas storage at ?40°C or lower compared to ?30°C or higher resulted in a reduced level of secondary lipid oxidation (TBARS). No advantage was gained by using temperatures below ?40°C for frozen storage of trout regarding any of the properties investigated.     

First biogeographical survey of Artemia in Tanzania

ABSTRACT

In an Artemia survey conducted along the coast of Tanzania between March and July 2017, 32 salt pans in Tanga, Dar es salaam, Pwani, Lindi, and Mtwara were assessed. Of all visited salt pans, 16 (50%) had either Artemia biomass or cysts or both. Body length ranged from 4.0 mm to 9.5 mm, while the mean and modal lengths were 6.2 mm and 6.0 mm, respectively. Temperature ranged from 27.2°C to 48.7°C, salinity from 20 g L^?1 to >140 g L^?1, pH from 5.8 to 7.8, dissolved oxygen (DO) from 3.1 mg L^?1 to 4.9 mg L^?1, water depth from 10 cm to 75 cm and conductivity from 42.0 ms cm^?1 to 176.6 ms cm^?1. A bisexual population of Artemia franciscana is suggested. Observed cyst states included concave, biconcave, spherical and cracking cysts. This is the first to report on the occurrence of Artemia in Tanzania.     

Effect of Winter Feeding Rate,Feed Form and Trigger Temperature on Yield and Condition of Golden Shiners,Notemigonus crysoleucas

Abstract

Two trials evaluated winter feeding strategies for small golden shiners, Notemigonus crysoleucas destined for the crappie, Po-moxis spp. market. Fish were stocked at 615 g/pool (approximately 127 or 158 fish/m², trials 1 and 2, respectively) in aerated, 5.9-m² pools for 100 and 104 days, respectively. In the first trial, fish were fed a commercially available 32% crude protein crumbled, extruded pellet once daily at feeding rates of 0% (fertilizer only), 1%, or 2% of body weight/day (bw/d) on days when the afternoon air temperature was >7°C. Unfed fish lost weight, and their condition declined. Fish fed at 1% maintained both weight and condition, while fish fed at 2% gained weight. Fish in the second trial were fed once daily at 1% bw/d on those days when the air temperature was either >7°C or >10°C, with either a commercially available crumbled, extruded pellet or a sinking pellet (compressed). Fish fed crumbles were in significantly better condition at harvest than fish fed a sinking pellet, regardless of trigger feeding temperature, although average weight was not significantly different. Feeding on days with air temperatures >7°C provided 13% more feeding days than a trigger temperature >10 °C, and fish grew more over the winter. Two condition indices, relative weight (W_r) and Fulton's condition factor (K), proved useful in evaluating the condition of golden shiners cultured using different feeding strategies.     

Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida

The development of a simple and effective long-term storage protocol for harvested fresh Undaria pinnatifida is required to increase the market for U. pinnatifida products. We investigated the quality of U. pinnatifida after the application of various freezing and thawing methods to establish an optimum storage protocol. Four freezing temperatures (?40, ?30, ?20, and ?10?°C), four freezing conditions (in air without seawater and with 50, 75, and 100?% seawater), and four thawing times (6, 12, 18, and 24?h) were employed. Changes in color value, tensile strength, total bacterial count, and most probable number of coliforms were measured. The best method for preserving the overall quality of U. pinnatifida is freezing at ?30?°C with 50?% seawater and thawing in running tap water for 6?h. During retail display, changes in color, odor, tensile strength, and bacterial count of U. pinnatifida that had been freeze-thawed under optimum conditions were also measured, and a sensory evaluation was performed. There was no significant difference compared with the control within two?days at 10?°C. In conclusion, we developed a simple and effective long-term storage protocol that led to no significant loss of quality of fresh U. pinnatifida.     

Live transportation of Macrobrachium rosenbergii (De Man) in chilled sawdust

Three cooling rates of 1.26±0.09°C h^?1 within 8 h (slow, T₁), 2.52±0.18°C h^?1 within 4 h (moderate, T₂) and 5.04±0.36°C h^?1 within 2 h (fast, T₃) were tested to cold‐anaesthetize farm raised Macrobrachium rosenbergii (De Man) (45–52 g) in each case from 25°C down to 15±1°C in a refrigerated chilling tank, provided with aeration. The cold‐anaesthetized prawns subjected to each chilling rate were packed in an insulated cardboard box (triplicate) between two layers of moist and chilled (2–3°C) sawdust, and kept inside a chilled storage cabinet at 15±1°C, for set durations of 6, 9, 12, 15 and 18 h. Survival was determined by revitalizing the prawns in aerated water with an initial temperature of 20°C, which was raised to 29±1°C within 3 h. The experiment was repeated using berried females acclimated to brackishwater of 12 g L^?1 salinity and the percentage survival recorded after live storage for durations ranging from 6 to 24 h at intervals of 3 h. Statistically valid safe durations for obtaining 100% survival of the cold anaesthetized and live stored prawns were determined using probit analysis at the three chilling rates tested, and were found to be 7.39, 6.98 and 4.54 h in the case of adult prawns, and 7.87, 8.17 and 6.43 h for berried females for T₁, T₂ and T₃ respectively. For practical purposes, the durations that yielded 95% survival rates were computed to be 16.47, 12.14 and 8.35 h in the case of adult prawns and 18.49, 19.02 and 11.11 h for berried females for T₁, T₂, and T₃ respectively. The berried prawns revitalized after live storage were incubated in tanks and the zoea larvae reared up to postlarvae (PL‐5), and compared against a control. No significant difference was found in larval hatch fecundity, survival rate and the production of PL L^?1 between the treatment and control, indicating that the method of cold anaesthetization and live storage of berried prawns could be used for successful transportation of broodstock.     

Kinetics of Total Volatile Basic Nitrogen and Trimethylamine Formation in Stored Rohu (Labeo rohita) Fish

Fish freshness estimation has been mostly studied in terms of total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) determination and partially addresses the kinetics, which limits its practical utility. In this study, TVB-N and TMA-N content of Rohu stored under limited refrigerated (5 and 0°C) and frozen (?5°C) conditions for 42 days showed an increasing trend, respectively. TVB-N and TMA-N formation in stored Rohu was higher at higher temperature and their initial and final values were found 4.57 ± 0.321, 0.14 ± 0.047 mg/100g and 46.56 ± 0.994, 3.24 ± 0.112 mg/100g, respectively. The volatile formations in Rohu at ?5°C were slow, as the frozen storage arrests the enzymatic and microbial activities in comparison to 0°C and above. The kinetics of TVB-N and TMA-N were investigated using zero, first, and nth-order reaction model. First-order kinetics exhibited the best fit model for TVB-N (R² = 0.98; χ² = 0.045), whereas TMA-N formation showed nth-order kinetics (n = ?0.4608, R² = 0.96, χ² = 0.028) as best fit model. The first-order kinetic reaction contributed activation energy of 58.16 kJ/mol for TVB-N and 10.86 kJ/mol for TMA-N. TVB-N and TMA-N formations were influenced by storage temperature and duration as expected. Kinetic parameters were also significantly (P ≤ 0.05) affected by storage temperatures.     

Temperature-Dependent Growth Models for South Dakota Yellow Perch,Perca flavescens,Fingerling Production

Abstract

Temperature-dependent growth models were developed for juvenile yellow perch, Perca flavescens (Mitchell), in eastern South Dakota. Age-0 yellow perch were held in a circular culture tank for two months and trained to accept a pelleted diet. Five temperature treatments (16, 19, 22, 25, and 28°C) were randomly assigned in triplicate to 15, 38-L tanks containing 10 fish averaging 84±0.4 mm total length and 7.4±0.1g. Instantaneous growth rates (biweekly) for weight were highest for the 25°C treatment and lowest for the 16°C treatment. Mean length increases for the 84-day trial were 16.6, 33.3,41.1,45.1, and 40.5 mm at 16, 19,22,25, and 28°C, respectively. Mean weight increases at those respective temperatures were 4.0,11.6 15.3,17.3, and 16.6 g. Cubic polynomial equations were empirically derived to predict maximum growth rates for total length (AL, mm/day) and weight (AW, g/day) from temperature (T):

ΔL = -1.2299 + 0.1015·T + 5.566e^?04·T²-7.206e^?05·T³(r² =0.99);and ΔW = -0.6052 + 0.0508 · T - 2.287e^?04 · T² - 2.028e^?05 · T³ (r² = 0.99).

Estimates derived from these analyses indicated that maximum growth under these conditions ranged from 23.4 to 25.4°C for length and 24.8 to 26.0°C for weight. The overlap temperature range (24.8 to 25.4°C) from these model predictions should be a desirable target range for maximizing growth performance in length and weight of South Dakota yellow perch fingerlings.     

Influence of spoilage and processing temperature on the quality of marine fish protein sources for salmonids

Press cake meals were prepared from previously frozen herring immediately following thawing and after storage for 8 or 12 days at 2-5°C. Each of the raw sources of herring was subjected to two processing temperatures, 75°C and 100°C, during meal preparation. Also, protein hydrolysates were prepared using ocean perch when fresh or after storage at 2-5°C for 4 or 8 days. Subsequently, each of the three hydrolysates was dried at 85°C or 93°C. In two separate experiments, each of the herring press cake meals and dried perch protein hydrolysates was blended with a reference diet in a 30:70 ratio (test protein source: reference diet). All diets contained 5 g kg^?1 chromic oxide as an indigestible marker. The reference diet and all test diets were provided to satiation to chinook salmon in salt water and rainbow trout in fresh water, with digestibility of organic matter, protein and energy measured by difference. Digestibility of protein was also measured by the pH-stat and dilute pepsin solubility in vitro techniques. The results indicated that variation in processing temperature to a maximum of 100°C had little effect on digestibility of marine fish protein sources. By contrast, raw material storage for 8 days or more at 2-5°C prior to processing was found to reduce organic matter digestibility and sometimes nitrogen digestibility in salmonids. In vitro measures of digestibility were of little help in predicting the nutritive value of the test protein sources. Cadaverine level in herring press cake meal was shown to be a good indicator of spoilage in the raw material.     

Effect of Temperature on Quality-Related Changes in Cod (Gadus morhua) During Short- and Long-Term Frozen Storage

Cod (Gadus morhua) was stored at eight temperatures (?10 to ?80°C) for 1 to 18 months, after which quality indicators were measured—including drip loss, water holding capacity, low field NMR spin-spin relaxation, color, amount of thiobarbituric acid reactive substances, and sarcoplasmic reticulum Ca2+-ATPase and lysosomal Cathepsin D activities. Results from samples stored up to 12 months showed no significant differences between ?30°C and lower temperatures. The NMR measurements, however, indicated some changes in the water distribution of samples stored at ?30°C for 12 or more months compared to storage at ?40°C or lower.     

Temperature characteristics in seed germination and growth of <Emphasis Type="Italic">Zostera japonica</Emphasis> Ascherson &; Graebner from Ago Bay,Mie Prefecture,central Japan

The optimal water temperature in seed germination and the upper critical water temperature in seedling growth were determined for Zostera japonica collected from Ago Bay, Japan. The relationship between the seed germination rates and seed storage period (0, 30, and 60 days) at 0°C was also examined. The optimal water temperature in seed germination was in the range 15–20°C regardless of the storage period, in which germination rates were up to 14%. Seedlings, grown from seeds up to 10 cm in total length, were cultured for 1 week at various water temperatures to measure their relative growth rates. The optimal water temperature in early growth was in the range 20–25°C; relative growth rates ranged from 3.8 to 4.2%. Seedlings could survive up to a water temperature of 29°C, but most seedlings withered at 30 or 35°C. The optimal water temperatures for seed germination and seedling growth were related to the seasonal changes of water temperature in the sampling site. Although seedlings were hardly observed in Ago Bay in summer, Z. japonica might extend its distribution as far as where the summer water temperature is lower than 29°C.     

Changes in Protein Oxidation,Water-Holding Capacity,and Texture of Bighead Carp (Aristichthys Nobilis) Fillets Under Chilled and Partial Frozen Storage

This study aimed to evaluate the contribution of protein oxidation to the changes in the water-holding capacity (WHC) and texture of bighead carp (Aristichthys nobilis) fillets under chilled and partial frozen storage (4°C and ?3°C). The results indicated that less protein oxidation occurred to fillets at ?3°C than at 4°C, which was reflected by the higher value of salt-soluble protein contents (SSP), total sulfhydryl content (SH), Ca²⁺-ATPase activity, lower water-soluble protein contents (WSP), total disulfide content (SS), and surface hydrophobicity (So-ANS). However, the fillets had better WHC and texture at 4°C, as well as lower drip loss and higher centrifugal loss, hardness, and springiness. A significant linear relationship existed between protein oxidation parameters with WHC and texture characteristics for fillets under both types of storage, but the process of freezing and then thawing, instead of protein oxidation, was the main factor affecting the texture and WHC of fillets at ?3°C.     

Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization,Storage Time,and Packaging Material

Changes in quality parameters including pH, water activity, texture, and lipid oxidation were studied in pasteurized chum salmon (Oncorhynchus keta) ikura samples packaged using two films with different oxygen transmission rates (OTR) (40 and 62 cm³·m^?2·day^?1; F-40 and F-62), during 60 days storage at 4°C. No significant differences in pH and water activity (a_w) were observed between ikura packaged using two different films with different OTR (P > 0.05). However, compared to the first day of study, water activity decreased significantly in ikura (P < 0.05). Ikura thiobarbituric reactive substance (TBARS) in the pouches significantly increased during the storage at 4°C (P < 0.05). Both pouches showed similar trends in TBARS until day 29, while after day 29, ikura packaged in F-62 (OTR = 62 cm³·m^?2·day^?1) showed a significant increase in TBARS compared to F-40 with less OTR (P < 0.05). The texture of ikura became softer compared to the first day; however, no significant difference was observed between the ikura samples in two pouches (P < 0.05). The quality changes of ikura measured during storage indicate that packaging ikura in a lower OTR film would provide greater quality retention than one with higher OTR.     

Effects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles

The aim of this study was to investigate the effects of freezing and frozen storage on protein functionality and texture of squid (Loligo vulgaris), octopus (Octopus vulgaris), and cuttlefish (Sepia officinalis) muscles. Squid, octopus, and cuttlefish samples were cut into pieces of 4 × 4 cm. These pieces were packed in polyethylene bags. The bags were frozen in a blast freezer at ?45°C until the thermal center reached ?18°C. Frozen samples were stored in a deep freezer at ?18°C for 30 days. After freezing and during frozen storage, total soluble protein and water holding capacity decreased and total free amino acid and cooking loss increased in all cephalopod muscles. According to instrumental texture analysis results, freezing and frozen storage affected textural characteristics of squid and cuttlefish but not of octopus. Sensory hardness and chewiness values of all cephalopods increased after freezing, but elasticity values did not change. There were no significant differences between storage days in hardness values of squid and octopus. However, significant differences in hardness values of cuttlefish were observed between the 1st day of storage and the last day.     

Changes in Functional Properties of Protein in High Pressure-Treated Indian White Prawn (Fenneropenaeus indicus) during Chilled Storage

ABSTRACT

High pressure (HP) treatment of 250 MPa pressure, 6-min holding time, and 400 MPa/min ramp rate at 25°C was applied to headless Indian white prawn (Fenneropenaeus indicus) to investigate the significant modifications on the functional properties of protein during chilled storage. Muscle fibers were shrunk and extracellular space apparently reduced after HP treatment. Myofibrillar proteins denatured and sarcoplasmic proteins aggregated and were found to be stable in HP-treated sample during chilled storage. Water-holding capacity, solubility, viscosity, and Ca²⁺ ATPase activity of protein were diminished, whereas foam expansion, foam volume stability, and turbidity of proteins improved with HP treatment and storage period (p < .05). Turbidity of the protein was inversely proportional to viscosity, solubility, and Ca²⁺ ATPase activity in HP-treated samples.     

Effect of different chilling rates for cold anaesthetization of Penaeus monodon (Fabricius) on the survival, duration and sensory quality under live storage in chilled sawdust

The present work was carried out with a view of determining the chilling rates for cold anaesthetization and live storage of Penaeus monodon (Fabricius) in chilled sawdust, for live transportation. Three chilling rates of 1.38 ± 0.16 °C h^?1 within 8 h (slow), 2.76 ± 0.32 °C h^?1 within 4 h (moderate) and 5.52 ± 0.64 °C h^?1 within 2 h (fast) were tested to cold anaesthetize 144 farm‐raised P. monodon (22–25 g) in each chilling rate at 15 g L^?1 salinity, from 25 °C down to 14 ± 1 °C in plastic net boxes kept in a refrigerated chilling tank provided with aeration. Eight cold‐anaesthetized shrimps subjected to each chilling rate were packed in an insulated cardboard box (triplicate) between two layers of moist and chilled (2–3 °C) sawdust, and kept inside a chilled storage cabinet at 14 ± 1 °C for durations of 16, 20, 24, 28, 32 and 36 h. Survival was determined by revitalizing the shrimps in aerated water with an initial temperature of 20 °C, which was raised to 28 ± 1 °C at 2.7 °C h^?1 within 3 h. Statistically valid, safe durations for obtaining 100% survival were 22.9 ± 1.1, 19.1 ± 0.4 and 14.6 ± 1.1 h, using probit analysis at the slow, moderate and fast chilling rates respectively. The weight loss (1.5–8.8%) due to cold anaesthetization and subsequent revitalization of the packed shrimp was insignificant. Sensory evaluation showed significant improvement in general appearance, and also in colour as well as in flavour of the meat when compared with that of the freshly harvested dead shrimps. The texture as well as odour of the raw and cooked meat between treated and untreated shrimps was unaffected. The effects of chilling rates and shipping durations on sensory quality were insignificant. One hundred per cent survival was obtained for 24, 20 and 16 h for the slow, moderate and fast chilling rates respectively. Percentage survival of the shrimps at different durations was significantly different among the chilling rates, but pair‐wise comparison revealed that the slow and moderate chilling rates were identical. Hence, the moderate chilling rate, which took only 4 h, can be considered the optimum, though the choice of different chilling rates depends on the duration of live storage desired.     

Preparation of Water-Soluble Chitosan and its Suppressive Effect on the Denaturation of Scallop Adductor Muscle Myofibrillar Protein During Frozen Storage

ABSTRACT

In the present study, investigated were the preparation of water-soluble chitosan (WSC) by hydrolysis of original chitosan with commercial α-amylase and the suppressive effect of WSC on denaturation of bay scallop adductor muscle myofibrillar protein (Mf) during frozen storage at ?18°C for 12 months. The WSC (2.5- to 10-g dry weight) was added to 100 g of the Mf, and the changes in the Ca-ATPase activity, solubility, and sulfhydryl content were examined during frozen storage. The addition of WSC significantly reduced the denaturation of the Mf Ca-ATPase. Moreover, a significant increase in Mf solubility and sulfhydryl content was observed in the WSC-treated bay scallop adductor muscles compared with the control (p < 0.05) during frozen storage at ?18°C.