Deteriorative Changes During Frozen Storage in Fillets and Minced Flesh of Silver Hake (Merluccius bilinearis) Processed from Round Fish Held in Ice and Refrigerated Sea Water

1976 ◽  
Vol 33 (11) ◽  
pp. 2560-2567 ◽  
Author(s):  
Doris Fraser Hiltz ◽  
Barbara Smith Lall ◽  
D. W. Lemon ◽  
W. J. Dyer
Keyword(s):  
Lipid Oxidation ◽  
Sea Water ◽  
Frozen Storage ◽  
Fat Content ◽  
Storage Life ◽  
High Fat ◽  
Lipid Hydrolysis ◽  
Extractable Protein ◽  
Silver Hake ◽  
Merluccius Bilinearis

During frozen storage at −10 C, deterioration in muscle of silver hake (Merluccius bilinearis) was marked by rapid and extensive production of dimethylamine, concomitant decrease in extractable protein, and by lipid hydrolysis. Evidence of lipid oxidation in this gadoid species of relatively high fat content (2–4%) was also obtained. In minced flesh the rates of deterioration were about twice as fast as in fillets. Holding round fish for up to 6 days in refrigerated sea water (RSW) at 0–1 C before processing extended the frozen storage life of fillets at −10 C by 2–3 wk and of minced flesh by 1 wk over that for comparable materials prepared from round fish held in ice. Materials prepared from winter (March) and summer (August) fish showed little or no difference in rates of deterioration. The susceptibility of silver hake to deterioration at −10 C is similar to cusk; deterioration is faster than in cod or haddock, but not as fast as in red hake (Urophycis chuss). In all silver hake materials negligible deterioration occurred during frozen storage at −26 C for up to 6 mo.During preprocessing storage of round silver hake in RSW, a firm texture and acceptable appearance were retained for several days longer than in round fish held in ice, where objectionable softening of the flesh occurred, particularly in summer-caught fish. Saturation of the sea water with CO2 retarded the onset of bacterial spoilage in RSW-held fish, which otherwise developed more rapidly than in iced fish.

Storage Life of Refrozen Silver Hake (Merluccius bilinearis) Processed as Fillets am Minced Flesh from Thawed, Stored, Round-Frozen Fish

1977 ◽  
Vol 34 (12) ◽  
pp. 2369-2373 ◽  
Author(s):  
Doris Fraser Hiltz ◽  
D. H. North ◽  
Barbara Smith Lall ◽  
R. A. Keith
Keyword(s):  
Key Words ◽  
Frozen Storage ◽  
Storage Life ◽  
Freeze Thaw ◽  
Acceptable Quality ◽  
Frozen Fish ◽  
Silver Hake ◽  
Merluccius Bilinearis ◽  
Protein Extractability

Refrozen silver hake (Merluccius bilinearis), processed as fillets and minced flesh after thawing of stored round fish that had been frozen within 14 h of capture, underwent rapid deterioration during storage at −18 °C compared with once-frozen control materials from the same lot of fish. The estimated maximum storage life of silver hake refrozen as fillets after 3 and 6 mo storage of the round fish at −25 °C was reduced to about 4.5 and 1 mo, respectively, from 10 mo for once-frozen control fillets. Quality of the refrozen materials immediately after thawing and refreezing was similar to that of the round-frozen fish, except after 6 mo, where some initial deterioration occurred, particularly in minced flesh. Minced flesh was more unstable in frozen storage than fillets. In all once- and twice-frozen materials, formation of dimethylamine occurred concomitantly with decrease in protein extractability. Round-frozen fish underwent no loss in protein extractability during 6 mo storage at −25 °C, but some lipid hydrolysis occurred. These results suggest that the freeze–thaw–refreeze process as applied to silver hake will yield a final product of acceptable quality provided that storage of the round fish does not exceed 3–4 mo and that the refrozen materials are marketed within a month after processing. Key words: silver hake, Merluccius bilinearis, refrozen storage, dimethylamine, minced flesh

Effects of Formaldehyde on Salt Extractable Proteins of Gadoid Muscle

1973 ◽  
Vol 30 (8) ◽  
pp. 1205-1213 ◽  
Author(s):  
C. H. Castell ◽  
B. Smith ◽  
W. J. Dyer
Keyword(s):  
Gadus Morhua ◽  
Atlantic Cod ◽  
Frozen Storage ◽  
Active Protein ◽  
Muscle Enzyme ◽  
Trimethylamine Oxide ◽  
Extractable Protein ◽  
Silver Hake ◽  
Merluccius Bilinearis ◽  
Fish Proteins

Addition of formaldehyde to fresh cod muscle, to give concentrations of 10 to 200 ppm, brought about marked decreases in the extractable protein content during holding periods of 24 hr or less at 0 C. Similar levels of formaldehyde, produced during frozen storage of gadoid (Atlantic cod, Gadus morhua, pollock, Pollachius virens, cusk, Brosme brosme, and silver hake, Merluccius bilinearis), fillets at −5 C, brought about similar reductions in the extractable proteins. Comparative tests showed that, in the concentrations normally encountered in deteriorating frozen gadoid fillets, formaldehyde was a much more active protein-insolubilizing agent than free fatty acid. It is evident that in these protein changes more than one mechanism is involved. Observed species-differences in the extent to which fish proteins became insolubilized during storage appeared to be related to presence or absence of these different mechanisms. The more rapid and more extensive denaturation of most gadoid fillets in frozen storage than of fillets of nongadoid species appears to be directly related to the presence of muscle enzyme of the former group that is capable of producing formaldehyde from trimethylamine oxide, which is absent in the muscle of the nongadoid species so far tested.

Preheat Treatment for Improvement of Frozen Storage Stability at −10 C in Fillets and Minced Flesh of Silver Hake (Merluccius bilinearis)

1975 ◽  
Vol 32 (8) ◽  
pp. 1450-1454 ◽  
Author(s):  
Barbara Smith Lall ◽  
Alison R. Manzer ◽  
Doris Fraser Hiltz
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Storage Stability ◽  
Frozen Storage ◽  
Preheat Treatment ◽  
Fatty Acid Accumulation ◽  
Acid Accumulation ◽  
Fishery Products ◽  
Silver Hake ◽  
Merluccius Bilinearis

Dimethylamine (DMA) formation occurs in the muscle of silver hake (Merluccius bilinearis) during frozen storage. The rate of its formation in fillets and minced flesh during subsequent frozen storage for 1 mo at − 10 C is not affected by preheating at temperatures up to 60 C. Preheating to 80 C, however, greatly retards DMA development. Lipid hydrolysis (free fatty acid accumulation) is arrested by preheating to 60 C, but is little affected by preheating at temperatures up to 45 C. These deteriorative reactions are faster in minced flesh than in fillets, and in materials prepared from summer (spawning) fish than in those prepared from winter fish.In breaded fishery products, preheat treatment as presently practiced is insufficient to inactivate these deteriorative enzymic reactions in sensitive gadoid species such as the hakes and pollocks.

Comparison of Changes in Trimethylamine, Dimethylamine, and Extractable Protein in Iced and Frozen Gadoid Fillets

1973 ◽  
Vol 30 (8) ◽  
pp. 1246-1248 ◽  
Author(s):  
C. H. Castell ◽  
W. E. Neal ◽  
J. Dale
Keyword(s):  
Gadus Morhua ◽  
Atlantic Cod ◽  
The Other ◽  
Protein Nitrogen ◽  
Extractable Protein ◽  
Frozen Fish ◽  
Silver Hake ◽  
Merluccius Bilinearis

When fillets of Atlantic cod (Gadus morhua), pollock (Pollachius virens), cusk (Brosme brosme), and silver hake (Merluccius bilinearis) were iced and the opposite fillets frozen, large amounts of trimethylamine were rapidly produced in the iced fish but none was formed in the frozen fish within 60 days. Hake produced large, similar amounts of dimethylamine (DMA) in iced and frozen fillets. The other three species produced more DMA in the frozen than in the iced fillets, but always much less than in the hake. In both frozen and iced fish the production of DMA was accompanied by a corresponding decrease in extractable protein nitrogen.

Temperature and Deteriorative Changes in Postrigor Cod Muscle Stored up to 14 Days in the Superchill Range, −1 to −4 C

1975 ◽  
Vol 32 (9) ◽  
pp. 1595-1605 ◽  
Author(s):  
Sandra S. Nowlan ◽  
W. J. Dyer ◽  
R. A. Keith
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Deleterious Effect ◽  
Storage Life ◽  
Lipid Hydrolysis ◽  
Bacterial Action ◽  
Extractable Protein ◽  
Protein Extractability ◽  
Storage Temperatures

The effect of several storage temperatures in the superchill range (−1, −1.6, −2.3, −3, and −4 C) on bacterial and autolytic spoilage processes in postrigor cod muscle was assessed. Changes in trimethylamine, hypoxanthine, and pH, monitored as spoilage indicators, were slight during superchilling at all temperatures between −1 and −4 C for 3 and 6 days, and 14 days at −4, indicating inhibition of bacterial action. However, at −1.6 and at 0 C spoilage thresholds were reached in 10 and 6 days, respectively. Salt extractable protein remained unchanged, but mild lipid hydrolysis occurred at all temperatures.In samples superchilled for 3 or 6 days, then thawed and held at +5 or +10 C, spoilage processes resumed as judged by trimethylamine, hypoxanthine, and free fatty acid increases. Changes at +5 C in samples that had been held at −1 and at −1.6 were slightly slower than in controls at 0 C similarly treated, but in samples presuperchilled at −3 and −4 spoilage changes at +5 were markedly delayed. No deleterious effect on protein extractability was detected. Thus superchilling at −4 C for 3 and for 6 days was very effective, increasing the postfilleting storage life to 8 and 11 days, respectively, as compared to 5 days for controls held at 0 for 3 days before transfer to 5 C.

Non-Fasting Factor VII Coagulant Activity (FVII:C) Increased by High-Fat Diet

1994 ◽  
Vol 71 (06) ◽  
pp. 755-758 ◽  
Author(s):  
E M Bladbjerg ◽  
P Marckmann ◽  
B Sandström ◽  
J Jespersen
Keyword(s):  
High Fat Diet ◽  
Fat Content ◽  
Factor Vii ◽  
Amidolytic Activity ◽  
High Fat ◽  
Low Fat Diet ◽  
Increased Risk ◽  
Coagulant Activity ◽  
High Fat Diets ◽  
Fat Diets

SummaryPreliminary observations have suggested that non-fasting factor VII coagulant activity (FVII:C) may be related to the dietary fat content. To confirm this, we performed a randomised cross-over study. Seventeen young volunteers were served 2 controlled isoenergetic diets differing in fat content (20% or 50% of energy). The 2 diets were served on 2 consecutive days. Blood samples were collected at 8.00 h, 16.30 h and 19.30 h, and analysed for triglycerides, FVII coagulant activity using human (FVII:C) or bovine thromboplastin (FVII:Bt), and FVII amidolytic activity (FVIPAm). The ratio FVII:Bt/FVII:Am (a measure of FVII activation) increased from fasting levels on both diets, but most markedly on the high-fat diet. In contrast, FVII: Am (a measure of FVII protein) tended to decrease from fasting levels on both diets. FVII:C rose from fasting levels on the high-fat diet, but not on the low-fat diet. The findings suggest that high-fat diets increase non-fasting FVII:C, and consequently may be associated with increased risk of thrombosis.

165-LB: The SGLT2 Inhibitor Canagliflozin Prevents Increased Lipid Oxidation in the Heart following High-Fat Feeding

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 165-LB
Author(s):  
ITZEL FLORES ◽  
CHRIS SHANNON ◽  
MARCEL FOURCAUDOT ◽  
TERRY BAKEWELL ◽  
LUKE NORTON
Keyword(s):  
Lipid Oxidation ◽  
Sglt2 Inhibitor ◽  
High Fat ◽  
Fat Feeding

scholarly journals Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.)

2017 ◽  
Vol 15 (1) ◽  
pp. 64 ◽  
Author(s):  
Fatin Hidayati ◽  
Y.S Darmanto ◽  
Romadhon Romadhon
Keyword(s):  
Lipid Oxidation ◽  
Research Method ◽  
Storage Time ◽  
Oxidation Process ◽  
Phenol Content ◽  
Flavonoid Content ◽  
High Fat ◽  
Materials Used ◽  
And Storage ◽  
Phenolic And Flavonoid

ABSTRAKIkan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat terjadinya oksidasi pada fillet ikan patin. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ekstrak Sargassum sp. dan lama penyimpanan dalam menghambat terjadinya oksidasi pada fillet ikan patin. Materi yang digunakan dalam penelitian ini adalah ekstrak Sargassum sp. dan fillet ikan patin. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu konsentrasi ekstrak Sargassum sp. (0%, 1%, 1,5% dan 2%) dan lama penyimpanan (hari ke-0, hari ke-2, hari ke-4, dan hari ke-6. Hasil penelitian menunjukkan bahwa perbedaan penambahan konsentrasi ekstrak Sargassum sp. dan lama penyimpanan memberikan pengaruh nyata terhadap nilai PV, nilai TBA, kadar lemak, kadar protein, kadar air serta organoleptik (P < 0,05). Hasil penelitian tahap I didapatkan rendemen Sargassum sp. dengan pelarut etanol 96% sebesar 1,39%, kandungan fenol 1,813%, flavonoid 0,278% dan aktivitas antioksidan 99,1659 ppm (kuat). Hasil penelitian tahap II didapatkan nilai PV berkisar antara 2,03 - 19,82 meq/kg, nilai TBA 0,63 - 6,72 mg.mal/kg. Konsentrasi 1,5% merupakan konsentrasi terbaik ekstrak Sargassum sp. dalam menghambat oksidasi lemak pada fillet ikan patin selama penyimpanan.Kata kunci: Antioksidan, Ekstrak Sargassum sp., Lama Penyimpanan, Oksidasi lemak, Fillet Ikan patinABSTRACTCatfish is a freshwater fish that contain high fat and protein so that if its stored it will susceptible to oxidation process which leads to rancidity. Sargassum sp. with its phenolic and flavonoid content are able to inhibit the oxidation process in catfish fillet. This research was aimed to know the effects of different concentrations of Sargassum sp. extracts and storage time in inhibiting the oxidation process in catfish fillet. The materials used in this research were Sargassum sp. extracts and catfish fillet. This research was using experimental laboratories research method with factorial Completely Randomized Research Design (CRD) of 2 factors which were concentrations of Sargassum sp. extracts (0%, 1%, 1.5%, and 2%) and storage time (0 day, 2 days, 4 days, and 6 days). The results showed that the adding of different concentrations of Sargassum sp. extracts and storage time gave significant effect to the PV value, TBA value, fat content, protein content, moisture content, as well as organoleptic point (P < 0.05). The results obtained from stage I research were the yields of Sargassum sp. with ethanol 96% solvent was 1.39%, phenol content was 1.813%, flavonoid was 0.278%, and antioxidant activity was 99.1659 ppm (categorized as strong antioxidant). The results obtained from stage II research were the PV value were ranged from 2.03 to 19.82 meq/kg, TBA value were ranged from 0.63 to 6.72 mg.mal/kg. The 1.5% concentration was the best concentration of Sargassum sp. extracts in inhibiting the lipid oxidation of catfish fillet during storage.Keywords: Antioxidant, Sargassum sp. Extracts, Storage Time, Lipid Oxidation, Catfish FilletCitation: Hidayati, F., Darmanto, Y.S. dan Romadhon. (2017). Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.). Jurnal Ilmu Lingkungan, 15(1), 64-73, doi:10.14710/jil.15.1.64-73

scholarly journals Regulation of plasma leptin in mice: influence of age, high-fat diet, and fasting

1997 ◽  
Vol 273 (1) ◽  
pp. R113-R120 ◽  
Author(s):  
B. Ahren ◽  
S. Mansson ◽  
R. L. Gingerich ◽  
P. J. Havel
Keyword(s):  
Body Weight ◽  
Dietary Fat ◽  
High Fat Diet ◽  
Plasma Insulin ◽  
Plasma Concentrations ◽  
Age Groups ◽  
Fat Content ◽  
High Fat ◽  
Background Strain ◽  
Plasma Leptin

Mechanisms regulating circulating leptin are incompletely understood. We developed a radioimmunoassay for mouse leptin to examine the influence of age, dietary fat content, and fasting on plasma concentrations of leptin in the background strain for the ob/ob mouse, the C57BL/6J mouse. Plasma leptin increased with age [5.3 +/- 0.6 ng/ml at 2 mo (n = 23) vs. 14.2 +/- 1.6 ng/ml at 11 mo (n = 15), P < 0.001]. Across all age groups (2-11 mo, n = 160), log plasma leptin correlated with body weight (r = 0.68, P < 0.0001), plasma insulin (r = 0.38, P < 0.001), and amount of intra-abdominal fat (r = 0.90, P < 0.001), as revealed by magnetic resonance imaging. Plasma leptin was increased by a high-fat diet (58% fat for 10 mo) and reduced by fasting for 48 h. The reduction of plasma leptin was correlated with the reduction of plasma insulin (r = 0.43, P = 0.012) but not with the initial body weight or the change in body weight. Moreover, the reduction in plasma leptin by fasting was impaired by high-fat diet. Thus plasma leptin in C57BL/6J mice 1) increases with age or a high-fat diet; 2) correlates with body weight, fat content, and plasma insulin; and 3) is reduced during fasting by an action inhibited by high-fat diet and related to changes of plasma insulin.

Effect of Season on Salt-Extractable Protein in Muscle from Trawler-Caught Cod and on its Stability During Frozen Storage

1973 ◽  
Vol 30 (2) ◽  
pp. 157-160 ◽  
Author(s):  
C. H. Castell ◽  
Doris M. Bishop
Keyword(s):  
Lipid Content ◽  
Frozen Storage ◽  
Storage Quality ◽  
Seasonal Differences ◽  
Spawning Period ◽  
Extractable Protein

Periodical tests made on 272 fillets from fresh, postrigor, trawler-caught cod have shown that there is a slight decrease in salt-extractable proteins during the spring spawning period (March, April, and May). This was accompanied by a similar slight decrease in the lipid content of the muscle.When other fillets from these same lots of cod were frozen and stored at − 3.3 C and − 12 C, those from the fish caught during the spring spawning period tended to deteriorate faster, as indicated by the rate at which the EPN values decreased during storage. When the fish were stored at − 26 C for up to 2 years, the EPN changes during storage were so retarded that seasonal differences in storage quality could not be observed.

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