Changes During Chilled Storage of Whole Tilapia and Short-Term Frozen Storage of Tilapia Fillets

2013 ◽  
Vol 22 (2) ◽  
pp. 192-200 ◽  
Elisabete Maria Macedo Viegas ◽  
Maria Regina Barbieri de Carvalho ◽  
Paulo Roberto Campagnoli de Oliveira Filh ◽  
Peter Gaberz Kirschnik ◽  
Felipe Shindy Aiura ◽  
2010 ◽  
Vol 103 (02) ◽  
pp. 461-465 ◽  
Martina Böhm-Weigert ◽  
Thomas Wissel ◽  
Heidrun Muth ◽  
Bettina Kemkes-Matthes ◽  
Dirk Peetz

Summary In vitro D-dimer stability in plasma is widely assumed, but has not yet been documented by systematic studies using samples covering a wide range of D-dimer. We investigated the short- and long-term stability of D-dimer in clinical citrated plasma samples with normal and pathological levels. The short-term stability was analysed by measuring D-dimer fresh, after storage of plasma for 4 hours at room temperature (RT) and after an additional 24 h storage at +2 to +8°C (n=40). Long-term stability samples (n=40) were measured fresh and after storage for 19, 25 and 36 months at ≤-60°C. The effect of repeated freezing was analysed by measuring samples (n=50) fresh and after four consecutive freeze-thaw cycles. D-dimer was measured on the BCS System using the INNOVANCE D-Dimer assay (Siemens Healthcare Diagnostics Products GmbH, Marburg, Germany). D-dimer values at baseline ranged from 0.23–22.2 mg/l FEU. The mean percentage change after storage for 4 hours at RT and additional 24 hours at +2 to +8°C was +3.8% and +2.7%, respectively. The mean percentage change after frozen storage for 19, 25 and 36 months at ≤-60°C was –11.7%, –4.8% and –9.3%, respectively. The small decrease of D-dimer values after frozen storage was not time-dependent. Repeated freezing did not significantly alter D-dimer values (mean change ≤5%). The data demonstrate stability of D-dimer in plasma prior to freezing for up to 4 hours at RT and for up to 24 hours at +2 to +8°C as well as in plasma stored for up to three years at ≤-60°C.

2017 ◽  
Vol 37 (2) ◽  
pp. 121
Anny Yanuriati ◽  
Djagal Wiseso Marseno ◽  
Rochmadi Rochmadi ◽  
Eni Harmayani

The objectives of this research were to find the porang glucomannan-xanthan optimum ratio on composite gelation and its stability after chilled and frozen storage. Porang glucomannan sol was mixed with xanthan sol in ratio 20/40; 40/60; 50/50; 60/40 and 80/20. The composites were heated for 45 minutes at 90 °C with agitation for 5 minutes, molded, tempered, and stored at 5 °C dan -8 °C for 24 days. Before dan after storage, the texture profile, WBC and sineresis of the gel were analyzed. The composite gel microstructure was analyzed using SEM. The composite gel with ratio 20/80 had the optimum interaction synergy on gelation and stability. The GP-X intermolecular association resulted in long high density junction zones which had highest hardness, chewiness and gumminess with the smallest deformation degree and sineresis as well as medium cohesiveness. Despite of no sineresis after chilled storage, the smaller gel pores indicated that the composite gel began to contract and degrade which resulted in cohesiveness, chewinees, hardness and gumminess decrease. The WBC increase on the higher GP-X ratio composite gel made the gel to be more stable in frozen storage compared to chilled storage. However, the bigger gel pores from entrapped water volume increasing during frozen storage crystal ice formation resulted in sineresis increase. The gel became more compact with higher cohesiveness, hardness, chewiness, gumminess and deformation degree. ABSTRAKPenelitian ini bertujuan untuk menentukan proporsi komposit glukomanan porang dan xantan (GP-X) yang bersinergi optimal dalam pembentukan gel yang stabil setelah penyimpanan dingin dan beku. Sol glukomanan porang 1% dan sol xantan 1% dicampur dengan proporsi GP-X 20/40; 40/60; 50/50; 60/40; dan 80/20. Campuran tersebut dipanaskan pada suhu 90-95  °C selama 45 menit disertai pengadukan selama 5 menit, dicetak, didinginkan dan disimpan pada suhu dingin (5 °C) dan beku (-8 °C) selama 24 hari. Profil tekstur, water binding capacity (WBC), dan sineresis dianalisis di awal dan setelah penyimpanan. Morfologi gel komposit sebelum penyimpanan dan morfologi gel yang paling optimum setelah penyimpanan dianalisis dengan Scanning Electron Microscope (SEM). Sinergi pembentukan gel komposit GP-X paling optimal didapatkan dengan ratio 20/80. Asosiasi intermolekul GP-X pada proporsi tersebut membentuk zona hubung yang panjang dan densitas tinggi sehingga  menghasilkan hardness, chewiness, dan gumminess paling tinggi dengan derajat deformasi dan sineresis paling rendah serta daya kohesif yang sedang. Meskipun belum mengalami sineresis selama 24 hari penyimpanan dingin, pengecilan ukuran jaringan tiga dimensi (pori) gel komposit tersebut menunjukkan gel mulai kontraksi dan mengalami penurunan mutu dengan indikasi penurunan daya kohesif, chewiness, hardness, dan gumminess. Peningkatan WBC pada proporsi yang lebih tinggi menyebabkan gel nampak lebih stabil pada penyimpanan beku dibandingkan dengan penyimpanan dingin. Pembesaran pori gel akibat pengembangan volume air yang terperangkap selama pembentukan kristal es menyebabkan peningkatan sineresis, pemadatan gel, dan peningkatan hardness, chewiness, gumminess, dan persentase deformasi.

2005 ◽  
Vol 221 (1-2) ◽  
pp. 132-144 ◽  
María Beatriz Sousa ◽  
Wenceslao Canet ◽  
María Dolores Alvarez ◽  
María Estrella Tortosa

2021 ◽  
Vol 3 (5) ◽  
pp. 01-03
Ibrahim Mohamed

Antioxidants are added to fresh and processed meat to prevent lipid oxidation, retard development of off-flavors, and improve color stability. In the food industry, they can be divided into natural and synthetic antioxidants. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This study was carried out to investigate the effect of Rosemary extract (R.E.) and vitamin E on the quality of fried fillets of Nile tilapia (Oreochromis niloticus) during chilling and frozen storage. Fillets of Nile tilapia were treated with (R.E.) 0.1%, 0.2%, 0.3% and Vitamin E 0.1% then stored for 5,10 and 15 days at 4±1°C and for three months at -18±2°C. Then chemical tests including Peroxide value (PV), Thio-barbituric acid (TBA), Tri-methylamine-nitrogen (TMA-N) and Total volatile base-nitrogen (TVB-N) were done to evaluate the preservative effect of (R.E.) and vitamin E during storage. The TBA and PV increased in all treatments due to lipid peroxidation. Results showed that TMA-N,TVB-N, value of (R.E.) and vitamin E treated samples were significantly lower than those of the control samples (P<0.05). Results of our investigation revealed that R.E. retarded oxidative changes in chilling and frozen fried fillets of Nile tilapia whereas R.E. 0.1%, 0.2% and vitamin E 0.1% were not as effective as R.E. 0.3% on oxidative stability. Best oxidation inhabitation results on chilling and frozen fried fillets of Nile tilapia was obtained when employing of R.E. The obtained results also showed that there was a significant (p<0.05) enhancement in sensory quality attributes of fried fillets of Nile tilapia; samples treated with R.E. and vitamin E Conclusion: The tested R.E. had a high effectiveness as antioxidative and antimicrobial should be utilized for extending the shelf-life through retarded the spoilage and enhancing quality attributes of fried fillets of Nile tilapia during chilling and frozen storage.

Zebrafish ◽  
2015 ◽  
Vol 12 (1) ◽  
pp. 111-120 ◽  
Kunjan Desai ◽  
Emma Spikings ◽  
Tiantian Zhang

Aquaculture ◽  
2020 ◽  
Vol 516 ◽  
pp. 734649 ◽  
Wendy Ángela González-López ◽  
Sandra Ramos-Júdez ◽  
Ignacio Giménez ◽  
Neil J. Duncan

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