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.     

Properties of modified ethylene terpolymer/poly(lactic acid) blends based films

In order to explore an alternative method instead of plasticization for improving the toughness, flexibility and processability of PLA based packaging films, two different kinds of modified polyethylene based elastomers, such as glycidyl methacrylate or maleic anhydride functionalized ethylene-acrylate based elastomers, were melt blended with PLA. Their properties were compared with conventional PEG plasticized PLA. The chemical interaction between end groups of PLA and epoxide or maleic anhydride functional groups of elastomers was shown by FTIR. Scanning electron microscopy showed that up to 20 % PEG loading, one phase morphology was achieved, however beyond this point, a phase separation was observed for plasticized PLA. For PLA/elastomer blends, a two-phase morphology was obtained as a result of immiscible nature of PLA and elastomers. Tensile and dynamic mechanical properties indicated that elastomer based blends were better than plasticized PLA independently from elastomer type. Differential scanning calorimeter (DSC) analysis exhibited that the T _g value was remarkably lowered in the plasticized PLA; however, it did not change in the case of elastomers. In terms of oxygen permeability and biodegradability, plasticized PLA was found to be better than elastomer based blends.     

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.     

Investigation of the antibiotic resistance and biofilm formation of Staphylococcus aureus strains isolated from gangrenous mastitis of ewes

In this study, Staphylococcus aureus strains (n = 110) isolated from seven ewe flocks in Sanliurfa, Turkey were screened for antibiotic resistance and biofilmforming ability as well as for genes associated with antibiotic resistance and biofilm-forming ability. All isolates were found to be susceptible to oxacillin, gentamicin, clindamycin, cefoxitin, tetracycline, vancomycin, amoxicillin-clavulanic acid, ciprofloxacin and sulphamethoxazole-trimethoprim. The percent proportions of strains resistant to penicillin G, ampicillin and erythromycin were 27.2% (n = 30), 25.4% (n = 28) and 6.3% (n = 7), respectively. Regarding the antibiotic resistance genes, 32 (29%) isolates carried the blaZ and 8 (7.2%) the ermC gene. Other resistance genes were not detected in the isolates. All isolates showed biofilm-forming ability on Congo red agar (CRA), while 108 (98.18%) and 101 (91.81%) of them were identified as biofilm producers by the use of standard tube (ST) and microplate (MP) methods, respectively. All isolates carried the icaA and icaD genes but none of them harboured the bap gene. The results demonstrated that S. aureus isolates from gangrenous mastitis were mainly resistant to penicillins (which are susceptible to the staphylococcal beta-lactamase enzyme), and less frequently to erythromycin. Furthermore, all of the S. aureus isolates produced biofilm which was considered a potential virulence factor in the pathogenesis of staphylococcal mastitis.     

Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage

The effect of milk protein concentrate (MPC) at 0, 2, 4, and 6% on lipid oxidation and volatile formation in frozen stored herring mince (-18 degrees C) was evaluated by analyzing samples at 0, 2, and 4 months for fatty acid composition, volatiles, and thiobarbituric acid reactive substances (TBARS). Sensory evaluation was also conducted to assess the intensity of fishy odor, and the volatiles were analyzed using static headspace gas chromatography-mass spectrometry (SHGC-MS). The addition of 4 and 6% MPC to herring mince resulted in a 33% and 50% reduction of TBARS, respectively, at month 4 and lessened the intensity of fishy odor throughout storage. However, MPC did not protect fatty acids from enzymatic degradation unless it was added immediately after mincing. Volatile analysis using SHGC-MS showed that 4% MPC was able to reduce headspace volatiles associated with fishy odor. MPC is most effective for reducing 4-heptenal, 3-methyl-1-butanol, 2-hexenal, and 1-penten-3-ol, which are known to be potent odorants associated with lipid oxidation.     

Quality and Shelf-Life Assessment of Pasteurized Trout Soup During Refrigerated Storage

The aim of this study was to investigate the quality changes of pasteurized soup prepared from smoked trout trimmings during 8 months of refrigerated storage at 3°C. Thiobarbituric acid (TBA, mg malonaldehyde/kg), total volatile content (TVB-N, mg N/100 g), total aerobic mesophilic plate count, pH value, color measurement, and sensory evaluation were used to determine quality changes. After 8 months of storage, TBA values reached 0.83 ± 0.09 mg malonaldehyde/kg. Despite a marked increase in the TBA value at Month 8, the soup was still of acceptable quality. The TVB-N value was close to the European Commission limit on fresh fish at Month 4, and further increase was not significant (p > 0.05). Total aerobic mesophilic count reached a maximum value of 4.15 ± 0.23 log cfu/g at Month 2 with 3.20 ± 0.02 log cfu/g at Month 8. The soup had an overall acceptability score of 7.16 ± 0.68 (“like moderately” on a 1- to 9-point hedonic scale). Results suggest that smoked trout trimmings can be used to maximize the value of co-products by producing a ready-to-eat soup.     

Changes in free amino acid and sugar levels of dried figs during aflatoxin B1 production by Aspergillus flavus and Aspergillus parasiticus

An aqueous slurry of gamma-irradiated sterilized dried figs was inoculated with toxigenic strains of Aspergillus flavus and Aspergillus parasiticus. During incubation at 28 degrees C, pH, fructose, glucose, and free amino acids were determined by high-performance liquid chromatography and liquid chromatography (LC)/mass spectrometry, respectively, over 13 time points (1-20 days). At the same 13 time points using a LC/time-of-flight mass spectrometry screening method, aflatoxin B 1 and other secondary metabolites were simultaneously monitored. During the course of incubation, the pH significantly decreased and aflatoxin B 1 formation correlated with a reduction in proline content for both fungi. Of the 22 free amino acids that were monitored, only proline and cystine were found to be critical in supporting aflatoxin production. Levels of fructose and glucose steadily declined during incubation, until glucose was almost exhausted after 21 days. These time-course experiments confirmed the need for carbon and nitrogen sources for aflatoxin production in dried figs, and the favorable composition of figs as a fungal growth medium.