Mozhgan Karimi; Ainaz Khodanazary; Seyed Mehdi Hosseini
Abstract
Introduction: The Spangled emperor (Lethrinus nebulosus) is one of the valued fish species in Persian Gulf, which due to its high nutritional quality and excellent sensory properties, is preferred by the customers in the south of Iran. Because this species is consumed domestically, it is very important ...
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Introduction: The Spangled emperor (Lethrinus nebulosus) is one of the valued fish species in Persian Gulf, which due to its high nutritional quality and excellent sensory properties, is preferred by the customers in the south of Iran. Because this species is consumed domestically, it is very important to extend its shelf life, which is normally quite limited when kept refrigerated. Vacuum packaging (VP) is one of the methods of the natural preservation in order to delay the degradation and maintain the quality of the products longer. VP is widely used as a supplement to ice or refrigeration to decrease the supply of oxygen to the aerobic bacteria in the flesh to extend the shelf life of product. Chitosan have been used in seafood products to inhibit the growth of bacteria in stored fish in refrigerator and retarded the oxidation of unsaturated fatty acids in fish muscle before vacuum packaging. Chitosan, a linear polysaccharide of randomly distributed β-(1-4)-linked D-glucosamine and N-acetyl-D-glucosamine, is a biocompatible polysaccharide obtained from deacetylation of chitin. Edible coating is a thin layer of edible material formed as a coating on a food, while an edible film is a preformed thin layer which once formed can be placed on or between food components. In food industry, chitosan coatings have been used successfully because of some advantages such as edibility, biodegradability, aesthetic appearance and barrier properties, being nontoxic and non-polluting, as well as carrier of foods additives (i.e.: antioxidants, antimicrobials). Therefore, these coatings can retain quality of raw, frozen and processed foods including fish items by preventing bacterial growth and delaying lipid oxidation. Materials and methods: Lethrinus nebulosus with an average weight of 500 g was caught with gill net in the Persian Gulf, Khorramshahr, Iran in July 2016. Fish samples were placed in crushed ice with a fish/ ice ratio 1:3 (w/w) and transported to the fish processing laboratory with 2-3 h after catch. They were washed with tap water and two fillets were obtained from each fish after removing the head and gutted. Chitosan solution was prepared with 1% (w/v) chitosan (Sigma Chemical Co., medium molecular weight, viscosity 200-800 cP) in 1% v/v acetic acid. To achieve complete dispersion of chitosan, the solution was stirred at room temperature to dissolve completely. Glycerol was added at 0.75 ml/g concentration as a plasticizer and stirred for 10 min. All films were obtained by casting 100 ml film forming solution on a nonstick surface (16*27cm), dried at ambient temperature (20˚C) until a firm surface but still with adhesive properties was obtained. After evaporation the films were peeled off from the plates. Fillet samples were randomly assigned into four treatment lots consisting of: one control lot (un-coated), second lots packaged with VP, third lots wrapped with films prior to VP, fourth lots immersed for 30 s in chitosan solution. Then the fish fillets were removed and allowed to drain for 2 h at ambient temperature (20˚C) in order to form the edible coating. All samples were stored at 4±1˚C for 12 days. Chemical, microbiological and sensorial analyses were performed at 3-day intervals to determine the overall quality of fish. Results and discussion: Combination of vacuum packaging and chitosan treated samples effectively retarded the TVB-N and TMA values and inhibited the growth of total viable count and psychrophilic count bacteria during refrigerated storage. Therefore, to extend the shelf life and delay the deterioration of fresh Spangled emperor fillets during refrigerated storage, chitosan coating prior to vacuum packaging is more appropriate. These coatings and films also showed antioxidant effects, since TBA and FFA values was lower than control samples at the end of the storage. There was no significant difference between coating and film in reducing TBA of fillets and bacterial contamination. Therefore, chitosan coating and film prior to vacuum packaging provides a type of active packaging that can be utilized as a safe preservative for fish under refrigerated storage.
Fatemeh Khedri; Ainaz Khodanazary
Abstract
Introduction: The mackerel (Scomberomorus commerson; Scombridae) also known as "Sheer fish" in Persian, is the most popular fish in Iran with the highest economic value. This fish is mainly offered on the Iranian market as skinned and boneless fillets. Major changes occur in proximate, microbiological, ...
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Introduction: The mackerel (Scomberomorus commerson; Scombridae) also known as "Sheer fish" in Persian, is the most popular fish in Iran with the highest economic value. This fish is mainly offered on the Iranian market as skinned and boneless fillets. Major changes occur in proximate, microbiological, chemical and sensory composition of fish fillets during storage in the refrigerator. To preserve the fish fillet, antioxidant additives prior to packaging is a common practice used in food market to extend the shelf life of aquatic products. Currently, synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) frequently have been used prior to packaging. However, recently the consumers’ demand has ben changed to fillets with natural preservatives such as green tea extract (GTE), usually packaged in vacuum packaging (VP). Green tea is a good source of polyphenolic compounds such as catechina having strong antioxidant and antimicrobial properties. Incorporating GTE as a food additive due to its antioxidant activities is a growing interest in the seafood industry. GTE can improve the marketing potential of various seafood products and can effectively be used in the packaging food industry.Materials and method: Mackerel, Scomberomorus commerson was purchased from a local fish market in Abadan city, Khozestan province, Iran. Fish were freshly caught and completely free of additives. The fish samples were kept in ice with a fish/ ice ratio of 1:2 (w/w) and transported to the seafood processing laboratory within one hour. Upon arrival, fish samples were washed in cold water and each sample was carefully filleted by hand. Two fillets were obtained from each fish after removing the head and bone. Mackerel fillet were soaked with 1 g GTE/ L solution at a fillet/solution ratio of 1: 2 (w/v) for 15 min at 4 °C, followed by draining on the screen for 3 min at 4 °C. The trays of containing samples were then vacuum- packaged (VP).Results and discussion:The results indicated that the bacterial experiments (total count and pscychrotrophic bacteria) showed the antibacterial effect of green tea extract. Lipid oxidation value experiments (peroxide and thiobarbituric values) showed lower oxidation value in fillets treated with GTE, compared to fish kept under vacuum packaging without treatment and the control (P
Ainaz Khodanazary; Sara Golgolipour; Kamal Ghanemi
Abstract
Introduction: Grass carp (Ctenopharyngodonidella, family Cyprinidae) is one of the main fresh water fish species and highly demanded aquaculture species in Iran. Among the cultivated fish, grass carp, also called farmed white fish, has received great attention because of its similarity to Caspian white ...
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Introduction: Grass carp (Ctenopharyngodonidella, family Cyprinidae) is one of the main fresh water fish species and highly demanded aquaculture species in Iran. Among the cultivated fish, grass carp, also called farmed white fish, has received great attention because of its similarity to Caspian white fish in Iran. The muscle of fish contains important levels of nutrients which are beneficial to health. Most research has been done and published on raw flesh. Cooking can lead to a loss of the nutritional value of foods. In this case the preservation of the maximum nutritive value can be ensured by using correct methods of cooking. The aim of this research was the influence of five cooking methods (poaching, boiling, microwave pan- frying and deep- frying) on changes of free fatty acids, thiobarbitoric acid, heavy metal (Ni, Cr, Co, Cd, Pb) and sensory properties of grass carp (Ctenopharyngodonidella)fillets was evaluated.Materials and method: Grass carpsamples were purchased from a local market in Khorramshahr city, Khuzestan province, Iran. The fish were kept alive and transported to thelaboratory. On arrival,tsamples were washed and eviscerated. The samples were filleted and cut into slices (100 g each). The fish samples were cooked using AOAC 976.16 procedure (method for cooking seafood). Five common cooking procedures were selected: poaching in stainless steel pot of boiling water for 30 min and 30 s, steaming in stainless steel steamer for 5 min and 30 s, microwaving in microwave for 40 s, pan-frying (without oil) in frying pan for 6 min at 180 ºC and deep-frying in olive oil in a deep fryer for 5 min at 180 ºC. After the cooking process, the samples were cooled to room temperature and the skin and backbone of the samples were removed. All fish in each lot were homogenized using a kitchen blender and analyzed to determine free fatty acid, thiobarbitoric acid, heavy metal and sensory properties. All sample homogenates were assayed in triplicate.Results and discussion: The results indicated that the cooking methods of pouching, microwave and deep-frying increased thiobarbitoric acid (TBA), while cooking methods of boiling and pan- frying did not change TBA. The free fatty acid (FFA) content of the fillets was significantly reduced by the different cooking methods. The Ni in the cooking methods of boiling, pan- frying and deep- frying was not detected. The Cr in the cooking method of deep-fried samples was significantly decreased. The Co concentrations were below limits of detection in all samples. The Cd was only detected in microwave samples. The Pb content increased during cooking of fillets. The results of sensory properties were showed that the texture, odour, flavor, colour and overall likeness properties improve likeness score to some extent in deep-frying method and there were not significantly different between boiling, poaching and pan-frying.
