Parastoo Pourashouri; Bahareh Shabanpour; Zeinab Noori Hashemabad
Abstract
Caviars represent the best-known form of fish roe products. The conventional method of roe processing includes saturated brine salting. However, despite the importance of these products, there is relatively little technical information available about their chemical composition, product quality and food ...
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Caviars represent the best-known form of fish roe products. The conventional method of roe processing includes saturated brine salting. However, despite the importance of these products, there is relatively little technical information available about their chemical composition, product quality and food safety attributes.Three experimental treatments were provided with kutum roe brined in 10, 18 and 24% sodium chloride solutions for 14 days (24°C). Then, the brined-roes were removed from the solution and stored at 4°C for 90 days in refrigerator. The contents of proximate compositions, salt, volatile base nitrogen (VBN), total psychrotrophic bacteria and histamine forming bacteria, color were measured. Sampling was carried out at the first and at the end of days 30, 60 and 90 of storage period.The samples brined in 10% solution putrefied during the brining and removed from study. The moisture and total volatile nitrogen content of 24% brined roes were lower than 18% treatment. The pH and histamine forming bacteria number at the end of storage and total psychrotrophic bacteria number after 60 days of storage were higher. The increase of L* value and the decrease of a* value in samples of brine 18% were observed on days 60 and 90 of storage, but this increase was induced only on the day 90 for samples of brine 24%. 18%brined roe showed acceptable chemical and microbial results in refrigerated condition, and 24% brine roe appeared optimal during storage period.
Zeinab Noori Hashemabad; Bahareh Shabanpour; Hamed Azizi; Seyed Mahdi Ojagh; Alireza Alishahi
Abstract
Introduction: The importance of maintenance and supply fresh fish instead of frozen due to the consumers interested in fresh fish is highly regarded. Titanium dioxide is a non-toxic nanoparticle that the American Food and Drug Administration approve its using at levels that are in contact with food. ...
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Introduction: The importance of maintenance and supply fresh fish instead of frozen due to the consumers interested in fresh fish is highly regarded. Titanium dioxide is a non-toxic nanoparticle that the American Food and Drug Administration approve its using at levels that are in contact with food. The antimicrobial and anti-fungal effects of this nanoparticle have been proven in a wide range of microorganisms (Saito et al, 1999).The use of titanium dioxide nanoparticles in polyethylene and polypropylene coatings has been investigated. The results showed that this nanoparticle, in addition to reducing the oxidation content of the package, could be effective in reducing silicone recovery of polyethylene and polypropylene in nature (Manangan et al, 2010). Rainbow trout is one of the most widely consumed breeding fish in Iran. Due to the high production and consumption of this fish, it is vital to take the necessary measures to maintain quality and increase its shelf-life. Therefore, this research was conducted to investigate the effect of titanium dioxide nanoparticle polyethylene packaging on quality and shelf-life of rainbow trout fillets during storage in a refrigerator.
Material and methods: Chemical (Peroxide value (PV) )Pearson,1997(., Tiobarbioritic acid (TBA) (Egan et al., 1997(, total volatile basic-nitrogen (TVB-N) (Pearson, 1997), pH), microbial (Total viable, Total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceae) and Sensory analysis of samples was calculated and determined. The results of ANOVA using SPSS 16 software analysis and comparison of data using Duncan's multiple range test was 0.05 Sensory evaluation and analysis of non-parametric Mann-Whitney U test was used to test.
Result and Discussion: The process of microbial changes in the rainbow trout fillet was increased, except for the psychrophilic bacteria that were in the packaged nanocomposite treatment until the 4th day of the growing trend and then until the end of the period was reduced. Nanocomposites containing titanium dioxide containing nanoparticles prevent the growth of pseudomonas. (Bodaghi et al, 2013).The total amount of all chemical factors during the storage period showed an increasing trend in both treatments except for the factor observed in the packed sample. The results showed that in the control sample, the sensitivity rating on the day 8 was kept to a limit of less than 4, while in the sample packed with the nanocomposite until the 16th day, the points were less than the limit and the color score on day 12 Limiting receipts. Fat oxidation and microbial decomposition, and the production of esophagus combustion agents and fish tissue were changed. The antioxidant and antimicrobial effects of the packaged sample resulted in prolonging the shelf life and maintaining the quality of the fillets until the 16th day. Sensory, chemical and microbiological analysis results showed that the rainbow trout shelf life in nanocomposite packaging is suitable for 16-18 days.
Bahareh Shabanpour; Mansoureh Neirizi; Zeinab Noori Hashemabad
Abstract
Introduction: Surimi is one of the procedures that nowadays it is suggested to increase the consumption of fish such as silver carp (Shabanpour et al., 2008). Surimi is washed and minced fish meat myofibrillar concentration of proteins, this would wash out most of the soluble material in surimi (Sultanbawa ...
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Introduction: Surimi is one of the procedures that nowadays it is suggested to increase the consumption of fish such as silver carp (Shabanpour et al., 2008). Surimi is washed and minced fish meat myofibrillar concentration of proteins, this would wash out most of the soluble material in surimi (Sultanbawa & Li- chan, 1998). Raw fish freshness and quality of the most important factors affecting the quality surimi (Phatcharat et al., 2006). Low-temperature storage, especially storage in ice, one of the most suitable criteria for refrigeration methods and maintain the quality of fish (Benjakul et al., 2002), although changes in chemical, biological and physical on the ice completely stopped when maintenance is not are (Benjakul et al., 2003; Riebroy et al., 2007). The aim of this study was to evaluate the maximum duration of storage of silver carp in ice for surimi production with high quality and efficacy during storage on the quality of surimi made from these fish when kept in ice. Materials and methods: Silver carp ((Hypophthalmichthys molitrix fish at intervals of 0, 4, 8, 12 and 16 days after initial preparations into surimi process and the assessments of microbial (bacterial load and total bacterial load of cool), chemical and sensory respectively. Chemical experiments: Thiobarbituric acid method Siripatrawa and Noipha (2012), volatile nitrogen bases by Goulas and Kontominas (2005), protein solubility and humidity values of pressure Rawdkuen et al (2009), pH Suvanich method and colleagues (2000). White index by Kristinsson et al (2005) using a colorimeter Lovibond CAMsystem500 model model was calculated and determined. Measuring the properties of gel production: Preparation Gel by (Jafarpour & Gorczyca, 2008) and evaluation gel by (Lanier, 1992) were done. Microbial testing of samples was done according to (Sallam, 2007) Sensory analysis of samples: To assess quality parameters include color, odor, taste and overall acceptance of samples of hedonic scale (slightly modified) was used. In order to test a panel group consisted of 10 people consisted of very good quality Grdydstvh use with a score of 7, well with a score of 5, acceptable with a score of 3, bad and very bad rating with a score of 0 is 1 (Shabanpour and et al., 1386). Data analysis: The results of ANOVA using SPSS 16 software analysis and comparison of data using Duncan's multiple range test was 0/05 Sensory evaluation and analysis of non-parametric Mann-Whitney U test was used to test. Results and Discussion: The research results showed that the solubility of proteins soluble salt (because ice crystals formed during cold storage the concentration of mineral salts in muscle cells increases), protein solubility, chemical indicators, microbial and sensory surimi (Due to raw materials oxidation (hydroperoxides) secondary unstable and prone to decomposition products such as aldehydes), White indicator, the ability to get qualitative rating factors evaluated (taste, odor, color and overall acceptability) negative trend and Percent moisture (Because denaturation of proteins myofibrils), microbial changes, changes in pH (Due to volatile nitrogen bases), changes in the volatile nitrogen bases ( Due to microbial growth) and TBA (Because tissue damages) has increased. Sensory and microbiological analysis results showed that the shelf life of silver carp in ice for surimi production is suitable for 8 days.
