Using Antioxidants for Extending the Shelf Life of Frozen Nile Karmout (Claries lazera) Fish Mince

Abstract

Nile karmout (Claries lazera)fish mince was treated with 0.5% sodium tripolyphosphate (STPP), 0.5% ascorbic acid, 0.5% citric acid, and 0.1% Na EDTA, then stored at -18°C for 6 months. Yield, proximate composition, thiobarbitunc acid value (TBA), free fatty acid (FFA), salt soluble protein (SSP), non-protein nitrogen (NPN), water holding capacity (WHC), and cooking loss were determined at 0, 2, 4, and 6 months of storage. The yield of skinned fillet from whole fish was 47.0%. Moisture, protein, fat and ash offish mince were 72.9%, 17.6%, 8.5% and 1.0%, respectively. TBA values and FFA levels indicated that ascorbic acid and Na₂EDTA were the most effective antioxidants. Samples treated with STPP had the highest salt soluble protein. STPP was effective in maintaining the WHC of treated sample. Samples treated with citric acid had the highest cooking loss. Results of the study suggested that karmout is an excellent source for producing fish mince for further processing. Samples treated with antioxidants retarded the rancidity during frozen storage.     

Effects of Phosphate Dip Treatment on Quality of Rutilus frisii kutum Fillets During Ice Storage

The use of polyphosphates as a partial replacement of salt in different meat products to improve water holding capacity yield and retard oxidative rancidity has been noticed for many years. Therefore, in this study, effects of polyphosphates dip treatment in 5% solution with three different compounds of phosphate—including tetrasodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP), and a mixture of them on kutum (Rutilus frisii kutum) fillets stored in ice was investigated for 18 days. Phosphate pretreatments showed desirable modal effects on fillets. In particular, the use of TSPP and the mixture of TSPP and STPP solutions were found to delay the fish fillet color changes and improved textural characteristics. An increase in water holding capacity accompanied with a decrease in hardness was observed in samples pretreated with polyphosphates. In total, the results indicated that dipping kutum fillets in polyphosphates solution was the most effective method to improve the quality properties of fillets during ice storage when compared with other phosphate-treated groups.     

Setting Ability of Threadfin Bream (Nemipterus japonicus) Meat as Affected by Freezing and Frozen Storage with Special Reference to Transglutaminase Enzyme Activity and Rheological Properties

The effect of freezing and frozen storage of threadfin bream fish (Nemipterus japonicus) meat on the setting and gel-forming ability has been evaluated. The dynamic viscoelastic properties of fish meat during setting and thermal gelation process were evaluated using Controlled Stress Rheometer under oscillatory mode. A sharp decrease in setting ability was recorded immediately after freezing as revealed by storage modulus (G?) values. The transglutaminase (TGase) enzyme activity of fish meat decreased from the initial value of 81.09 to 51.46 U/g meat/min at the end of 200 days of frozen storage. A decrease in setting ability of fish meat beyond 160 days of frozen storage is probably related to lower TGase enzyme activity. The gel-forming ability was related to setting ability during the frozen storage period. Although the protein solubility showed a decreasing trend during 200 days of frozen storage, the decrease was not significant. The effect of freezing and frozen storage on calcium-activated adenosine triphosphatase (Ca²⁺-ATPase) enzyme activity of fish mince was significant (P < 0.05). A reduction in protein solubility and Ca²⁺-ATPase enzyme activity is an indication of aggregation/denaturation of myofibrillar proteins.     

Chemical Parameters for Traceability of Raw Material Freshness of Tropical Surimi

ABSTRACT

Changes in chemical parameters of tropical fish used for surimi production—namely, threadfin bream (TB; Nemipterus spp.), lizardfish (LZ; Saurida spp.), and goatfish (GF; Upeneus spp.)—during ice storage and their respective washed mince were investigated. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), hypoxanthine (Hx), and total biogenic amine (BA) content of mince increased with storage time. Crude protein of fish and their respective washed mince reduced as storage time of fish was prolonged. Principal component analysis (PCA) revealed that washed mince produced from fish stored in ice for 7–12 days showed chemical characteristics that were distinct from those of washed mince prepared from spoiled fish. The TMA, TVB-N, and Hx content of washed mince appeared to be sufficient raw material freshness indicators in these three species.     

Control of Lipid Oxidation and Texture Changes in Frozen Sardine Mince by Combined Use of Milk Protein Concentrate and Caffeic Acid

The effectiveness of milk protein concentrate (MPC) and caffeic acid in controlling lipid oxidation and texture changes in 6-month frozen stored sardine mince was investigated using two different concentrations of caffeic acid (200 and 400 ppm) with and without MPC (4%). The extent of lipid oxidation was monitored by measuring thiobarbituric acid reactive substances (TBARS) while changes in the texture of mince due to frozen storage were assessed using Texture Analyzer (TA.XT Plus) and sensory analysis. Cooking loss upon frozen storage was also determined. The addition of MPC and/or caffeic acid significantly reduced lipid oxidation throughout the storage period. However, neither added benefit nor synergistic effect in retarding lipid oxidation was shown by caffeic acid. MPC not only retarded lipid oxidation but also moderated texture hardening, cooking loss, and moistness during frozen storage. No improvement by caffeic acid alone and no significant differences in sensory firmness and moistness between MPC-added mince with and without caffeic acid indicate that caffeic acid did not play any role in texture and moisture control. This study suggests that lipid oxidation and texture of frozen sardine mince can be better controlled by using MPC alone.     

Gelation Characteristics of Mince and Washed Mince From Small-Scale Mud Carp and Common Carp

Small-scale mud carp (SC, Cirrhina microlepis) and common carp (CC, Cyprinus carpio) are underutilized freshwater fish. The objective of this study was to elucidate the gel-forming ability of mince and washed mince from these species in relation to washing cycles and CaCl₂ addition. Protein loss of up to 67% was observed after three-washing cycles of both species, rendering relatively low yield. About 85–90% of total fat was removed from SC flesh after three-washing cycles, but only two-washing cycles were sufficient for fat removal in CC mince. Mince and washed mince of both species did not exhibit severe proteolysis with low autolytic activity at 65°C. SC exhibited superior gel-forming ability to CC. Two- and three-washing cycles in conjunction with a 40°C-preincubation resulted in the highest textural properties of SC and CC, respectively. CaCl₂ increased the breaking force of CC and SC mince gels up to 65 and 95% at 0.3 and 0.5% CaCl₂, respectively, as compared to without CaCl₂. However, it showed negative effects on surimi gels of both species. Both SC and CC are potential freshwater fish resources for mince and washed mince production with reasonable good gel-forming ability.     

Lipid Oxidation and Omega-3 Fatty Acid Retention in Salmon and Mackerel Nuggets During Frozen Storage

The extent of lipid oxidation and retention of omega (ω)-3 fatty acids in milk protein concentrate (MPC)-added mackerel and salmon mince and nuggets during 4-months frozen storage were investigated in order to develop high ω-3 seafood products. Mechanically deboned fish mince formulated with MPC and other ingredients was formed into batter-breaded nuggets with or without par-frying. The addition of MPC at 4% resulted in significantly lower thiobarbituric acid reactive substances (TBARS) values and helped retain significantly (p < 0.05) higher amounts of docosahexaenoic acid (DHA) in both salmon and mackerel mince and eicosapentaenoic acid (EPA) in the mackerel mince. There were no significant differences in peroxide values (PV) and TBARS values between nugget products with and without par-frying. EPA and DHA were retained less in par-fried than raw nuggets probably due to oil leaching and thermal degradation during frying. The reductions of EPA and DHA in salmon were 67% and 53% for raw and 57% and 39% for par-fried nuggets, while in mackerel they were 63% and 73% for raw and 57% and 56% for par-fried nuggets, respectively. Results suggest that although MPC provided some protection against lipid oxidation, additional measures are needed to improve retention of ω-3 fatty acids in mince-based seafood products during frozen storage.     

Quality of Mince from Alaska Pollock (Theragra chalcogramma) Frames

The quality and frozen stability of minces produced from Alaska pollock (Theragra chalcogramma) frames were compared against commercially produced fillet mince. Fresh frame mince had a higher defect level, lower nutritional content, and darker color. Cooked frame mince had a softer texture than commercial mince. After 6 mo frozen storage, frame mince had deteriorated to where it had unacceptable color, flavor and cooked texture. Rancidity increased more rapidly in frame mince than commercial fillet mince. Blending frame mince at levels of 10% to 20% with commercial mince produced acceptable fresh quality but marginal frozen storage stability.     

Effect of Thermal Microbial Inactivation and Washing on Quality Properties of Fish Sausage During Cold Storage (4°C)

The effect of microbial inactivation and washing process on physicochemical and sensory quality of pasteurized fish sausage during cold storage (4°C) was evaluated. Mince was obtained after the grinding; washed mince (WM) was obtained by single washing of mince; and surimi was obtained after three washing and dewatering cycles. Texture profile analysis results demonstrated that textural characteristics of pasteurized fish sausages remain stable during storage period (p > 0.05). Color analysis showed that Hunter L* had an increasing trend, and a* and b* had a decreasing trend over time (p < 0.05). Thus, it is possible to inactivate all microorganisms in pasteurized fish sausage without any undesirable effect on physicochemical and sensory quality.     

Evaluation and Optimization of Chemical Treatments for Reducing Yellow Discoloration of Channel Catfish (Ictalurus punctatus) Fillets During Cold Storage

The effects of chemical treatments on color change of yellow discolored catfish fillets during both refrigerated and frozen storage were investigated in this work. For the refrigerated storage (4°C), the effects of concentration of sodium bisulfite on reducing the yellow discoloration were studied. Compared to the untreated fillets, sodium bisulfite treatments with concentrations ranging from 0.75 to 1.50% could evidently reduce the yellowness and increase the brightness of the fillets after 7 days refrigerated storage. Since no notable improvement was observed when increasing the concentration of sodium bisulfite beyond 1.0%, the concentration range of 0.75–1.0% is recommended in this work. For the frozen storage (?20°C), the effects of sodium bisulfite and sodium bicarbonate treatments were investigated. Both 1.0% sodium bisulfite and 0.5% sodium bicarbonate treatments made the fillets slightly less yellow and less red. The 1.0% sodium bisulfite treatment also made the fillets slightly brighter. These effects were similar to those under refrigerated storage, but the changes in color were much less. The color changes were related to the degradation of carotenoids in the discolored fillets. The low temperature of frozen storage significantly limited the reaction rates and suppressed the color change processes.     

Microencapsulation of Fish Oil Using Fish Protein Hydrolysate,Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability

ABSTRACT

Microencapsulated fish oil was prepared by spray drying using fish protein hydrolysate, sodium caseinate, maltodextrin, and gum Arabic as wall material. Fish protein hydrolysate was prepared from pink perch meat, and its physical and functional properties were studied. Microencapsulates prepared with a combination of sodium caseinate, maltodextrin, and gum Arabic were kept as control. The encapsulation efficiency and oil release behavior of microencapsulates was evaluated. Surface morphology and thermal properties of microencapsulates were determined by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) analysis, respectively. Fourier-transformed infrared spectroscopy analysis indicated that the spectral pattern of microencapsulates showed a similar structural pattern with a minor band shift for both control and fish protein hydrolysate containing microencapsulates. Oxidative stability of fish oil microencapsulates indicated that the sample stored under was 4°C was more stable than microencapsulates stored under 60°C and 28 ± 2°C temperature conditions. Moreover, microencapsulates containing fish protein hydrolysate had a lower thiobarbituric acid value. Results suggest that the incorporation of fish protein hydrolysate along with other wall material could improve the oxidative stability of microcapsules during storage.     

Composition,Lipid Changes,and Sensory Evaluation of Two Sizes of Channel Catfish During Frozen Storage

The effects of size of fish on composition and of time in storage at -18°C on lipid and sensory changes for channel catfish, Ictalurus punctatus, were investigated. Dressed large (1.0 kg) fish (LF) averaged 13.2% fat, while dressed small (0.3 kg) fish (SF) averaged 10.8% fat (P < 0.05). Moisture was lower (P < 0.05) for LF (68.1 vs. 70.8%). Thiobarbituric acid (TBA) values for LF increased during the first ten months and dropped during the 12th month, while TBA values reached their highest level after the 8th month for SF. Free fatty acids did not change for LF but increased (P < 0.05) throughout storage for SF. Lipids for both sizes of fish were 25% saturated, 58% monounsaturated, and 17% polyunsaturated fatty acids. C 14:0, C 18:0, and C 18:3 acids decreased after 12 months of frozen storage. LF were rated higher (P < 0.05) in flavor for the first four months but were not rated significantly different from SF thereafter. These results indicate that although LF contained more fat, they did not oxidize any more than did SF, and both sizes were acceptable to panelists throughout the study. Thus, if channel catfish is handled and stored properly regardless of size, it should be acceptable even after 12 months frozen storage.     

Quality and Stability of Mince from Undersized Rock Sole (Lepidopsetta bilineata)

The quality and frozen stability of mince produced from dressed, head of undersized rock sole (Lepidopsetta bilineata) were compared to commercially produced Alaska Pollock (Theragra chalcogramma) mince. Fresh rock sole mince had comparable color and sensory profiles. Cooked rock sole mince had a softer texture than Alaska Pollock mince. After 1 and 6 mo frozen storage, minces form both species had similar color and sensory attributes, Rancidity increased more rapidly in Alaska Pollock mince than in sole mince. Rock sole mince may provide an acceptable substitute form Alaska Pollock mince.     

Effect of pretreatments on chemical compositions of mince from Nile tilapia (Oreochromis niloticus) and fishy odor development in protein hydrolysate

Fish protein hydrolysates (FPH) have gained increasing attention as nutritious fish products. Lipid oxidation associated with fishy odor in FPH limits its utility. Thus, an appropriate pretreatment of fish mince prior to hydrolysis by lowering pro-oxidants and lipid substrates could tackle such a problem. Different pretreatments of Nile tilapia minces including (1) washing (W), (2) washing and membrane removal (W-MR), and (3) washing/membrane removal followed by acid or alkaline solubilization (W-MR-Ac or W-MR-Al) were conducted prior to hydrolysis. During the hydrolysis process, degree of hydrolysis (DH) and chemical changes were monitored. Color and sensory properties of milk fortified with hydrolysates prepared from mince without and with pretreatment were also determined. Among the pretreated mince samples, W-MR-Al contained the lowest remaining myoglobin and heme iron contents and also showed the lowest total lipid and phospholipid contents (P?<?0.05). When mince and W-MR-Al were hydrolyzed using Alcalase for up to 120?min, higher DH were found in W-MR-Al. Furthermore, lower peroxide values, thiobarbituric acid reactive substances, and non-heme iron contents of hydrolysates from W-MR-Al were also observed (P?<?0.05). When FPH powder from mince and W-MR-Al (0.3% to 0.5%) were fortified in milk, the former yielded a lower likeness score (P?<?0.05) at all levels used. The addition of the latter up to 0.5% had no effect on likeness of all attributes, compared with control (without FPH). An appropriate pretreatment of mince was a promising approach to lower fishy odor problem, caused by lipid oxidation in FPH.     

Effects of Partial and Complete Replacement of Synthetic Cryoprotectant with Carrot (Daucus carota) Concentrated Protein on Stability of Frozen Surimi

ABSTRACT

The study aimed to evaluate the effects of carrot concentrated protein (CCP) as additive on the functional and textural properties of surimi from striped catfish (Pangasianodon hypophthalmus) during six months of frozen storage (?20°C). The CCP (82.22% crude protein) was used as an additive either a lone or with a synthetic cryoprotectant (sucrose-sorbitol-sodium tri-polyphosphate). Control was made with synthetic cryoprotectant only. Molecular weight of CCP was found to be 36 kDa. After six months, the results revealed that up to 50% of synthetic cryoprotectants could be replaced by CCP during frozen storage of surimi. Biochemical parameters such as protein solubility, Ca²⁺ATPase activity, and gel strength decreased significantly (p < .05) during storage. Treatment T-3 (CCP 0.5% + 50% of synthetic cryoprotectant) maintained quality of protein significantly superior (p < .05) in respect to denaturation and other functional and sensory attributes compared to all the treatments. The microstructure images of surimi confirmed that addition of CCP modified the ice crystal growth during frozen storage. This study suggests that CCP can be a potential additive to protect protein from denaturation along with partial replacement of chemical cryoprotectants.     

Technological Effect and Nutritional Value of Dietary Antioxidant Fucus Fiber Added to Fish Mince

The technological effect of antioxidant dietary fiber (AODF) from Fucus vesiculosus added to minced horse mackerel (Trachurus trachurus) during frozen storage was tested. Fish mince (FM) samples supplemented with 1 and 2% AODF were compared to AODF-free control. Dietary analysis, antioxidant capacity, total polyphenols content, ferric-reducing antioxidant power (FRAP assay), and free radical scavenging activity (by ABTS assay), water binding capacity, water holding ability, cooking yield, and sensory analyses were carried out just after freezing and during frozen storage. Samples with 1 and 2% of AODF added had lower lipid oxidation than those without AODF, and the total drip (thaw + cooking) was reduced after 3 months of frozen storage. Fish samples supplemented with 1% AODF did not have a different flavor from the control. Samples supplemented with 2% AODF had a different flavor from the control, but this did not impair palatability.     

史氏鲟（Acipenser schrenckii）鱼肉冻藏过程中的质量变化

为探讨适宜的冷冻鲟鱼片防冻剂,将鲟鱼肉分别浸泡于三种不同溶液后冻藏,每月测定其冻藏过程中挥发性盐基氮、自由液滴损失及加热液滴损失的变化,并测定了冻藏一年前、后的鲟鱼肉质地特性,经一年跟踪检测查明生产冷冻鲟鱼片以12%氯化钠＋0.2%三聚磷酸钠的混合液浸渍为佳,5%的让水量为宜。     

Lipid Hydrolysis and Oxidation of Mackerel (Scomber scombrus) Mince

Atlantic mackerel was stored at refrigeration or frozen temperatures under vacuum or in air with various treatments to determine lipid hydrolysis and oxidation in the fish muscle. Lipid oxidation in the fish minces occurred continually as long as the samples were exposed to air independent of hydrolytic activity which was deactivated or retarded by cooking the sample or by lowering the storage temperature (-40°C). Lipid oxidation was observed not only in the free fatty acids, but also in the triacylglycerides and the phospholipids extracted from mackerel mince.     

Characterization and Cryoprotection of Invasive Silver Carp (Hypophthalmicthys molitrix) Protein Hydrolysates

ABSTRACT

Silver carp (Hypophthalmicthys molitrix) is regarded as an invasive, underutilized freshwater fish causing environmental and economic complications along the U.S. Mississippi River System. In this study, silver carp protein hydrolysates (FPH) were obtained from 30, 60, 90, 120, and 240 min hydrolysis with Protamex®. Amino acid composition showed polar amino acids, including Asp and Glu, and freed hydrophobic residues in FPH-90 and FPH-240. Protein surface hydrophobicity of FPH increased with increasing degree of hydrolysis. Cryoprotection was evaluated using a muscle (mince) food system with 6% FPH (w/w) from each hydrolysis time condition, an untreated mince (CTRL), and 8% (w/w) 1:1 sucrose-sorbitol (SUSO), respectively. After six freeze-thaw cycles (D7), all FPH treatments had lower (p < 0.05) expressible moisture, indicating strong water-holding capacity by the FPH. FPH formulations also imparted antifreeze activity equal to or better than SUSO, with the FPH-90 exhibiting higher (p < 0.05) proportion (43.9%) of unfrozen water at D7. Results from this study provide preliminary evidence for development of effective cryoprotectants using an underutilized, invasive fish species that can be exploited for environmental and economic gain in the form of value-added ingredients and further provide opportunities to understand the fundamental physicochemical properties governing cryoprotection of FPH in a frozen mince system.     

Effect of Trisodium Phosphate or Water Dip on the Survival of Salmonella and Listeria monocytogenes Inoculated Catfish Before and After Freezing

Salmonella and Listeria monocytogenes (LM) are occasional contaminants on raw fish. Catfish fillets were artificially contaminated with LM and Salmonella, dipped in a 1.5 % (30 min) trisodium phosphate solution (TSP), and cryogenically frozen. After 3 months frozen storage, Salmonella (2 log), but not LM, was inactivated on the fillets treated with the dip. This indicates that TSP dip followed by cryogenic freezing can be used to control Salmonella, but not LM, on catfish fillets.