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

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.

scholarly journals The Effect of Multiple Freeze–Thaw Cycles on the Microstructure and Quality of Trachurus murphyi

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1350
Author(s):  
Chunlin Hu ◽  
Jing Xie
Keyword(s):  
Frozen Storage ◽  
Random Coil ◽  
Food Storage ◽  
K Value ◽  
Fish Products ◽  
Frozen Food ◽  
Freeze Thaw ◽  
Frozen Fish ◽  
Trachurus Murphyi

Temperature fluctuation in frozen food storage and distribution is the perpetual and core issue faced by the frozen food industry. Ice recrystallisation induced by temperature fluctuations under cold storage causes microstructural changes in fish products and irreversible damages to cells and tissues, which lower the frozen fish quality in the food chain. This study is intended to explore how repeated freezing–thawing affected the microstructure and quality of Trachurus murphyi during its frozen storage. The results showed the consistency between the increase in ice crystal diameter, volume, and porosity in frozen fish and the increase in centrifugal loss (from 22.4% to 25.69%), cooking loss (from 22.32% to 25.19%), conductivity (from 15.28 Ms/cm to 15.70 Ms/cm), TVB-N (from 16.32 mg N/100 g to 19.94 mg N/100 g), K-value (from 3.73% to 7.07%), and amino acid composition. The muscle structure change observed by Fourier-Transform Infrared spectroscopy (FT-IR) showed that the content of α-helix reduced from 59.05% to 51.83%, while the β-sheet fraction grew from 15.44% to 17.11%, β-turns increased from 5.45% to 7.58%, and random coil from 20.06% to 23.49%. Moreover, muscular structure exhibited varying degrees of deterioration with increasing cycles of freezing and thawing as shown by scanning electron microscopy (SEM). We studied the muscular morphology, which included the measurement of porosities (%) of pore that increased (from 1.4% to 4.3%) and pore distribution, by X-ray computed tomography (uCT). The cycles of the freeze–thaw resulted in structural changes, which seemed to be closely associated with ultimate quality of frozen fish products.

Apparent digestibility coefficients of raw ground, acid and fermented silver hake (Merluccius bilinearis) feedstuffs for mink and an evaluation of the storage stability of the silages

1999 ◽  
Vol 79 (3) ◽  
pp. 375-381 ◽  
Author(s):  
M. B. White ◽  
D. M. Anderson ◽  
K. I. Rouvinen
Keyword(s):  
Formic Acid ◽  
Storage Stability ◽  
Storage Period ◽  
Apparent Digestibility ◽  
Standard Type ◽  
Randomized Design ◽  
Gross Energy ◽  
Silver Hake ◽  
Merluccius Bilinearis

A 3 × 4 factorial design experiment was conducted to determine digestibility coefficients (DC) of dry matter (DM), crude protein (CP), crude fat (CF), gross energy (GE) and amino acids (AA) in raw ground silver hake (RGSH), acid (ASHS) and fermented (FSHS) silver hake silages for mink. The ASHS was prepared with the addition of 2.5% (wt:wt) formic acid (85% concentration) and 200 ppm antioxidant (ethoxyquin) to the raw ground fish. The FSHS was produced with the addition of 1% Marisil® (Finn Sugar), 15% extruded wheat and 1% (wt:wt) formic acid (conc. 85%) to the raw ground fish. Twelve mature standard type male mink were confined to metabolism cages during the digestibility trial, which consisted of three experimental periods comprised of a 6-d adjustment period, followed by a 5-d collection period. Based on the total collection (TC) method and with graded levels (0, 15, 30 and 45%) of the test feedstuffs in the experimental diets, nutrient digestibilities in the pure feedstuffs were determined using a mathematical regression technique. The apparent digestibility (AD) of DM, CP, CF and GE were RGSH: 88.4, 93.6, 99.2 and 94.7%; ASHS: 90.6, 85.8, 96.1 and 87.2% and FSHS: 77.7, 84.5, 99.2 and 86.1%, respectively. The AD of all the AAs, except proline, in the RGSH was significantly higher (P < 0.05) than that in the ASHS and FSHS. A quality evaluation of the silages was conducted in a completely randomized design with two replications to determine storage stability of the silages, on 10 different sampling days, (3 sampling days for AAs), over the storage period. Quality of the silages was stable up to 90 days for the ASHS and 180 days FSHS based on increases in pH and total volatile nitrogen (TVN) content and decreases in N and AA content. The silver hake feedstuffs would provide a good source of highly digestible nutrients for mink and should be considered as opportunity feeds for these animals. Key words: Apparent digestibility, fish by-products, mink, silage, silage quality, silver hake

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.

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.

scholarly journals Effect of monosaccharides and disaccharides on the retrogradation of tapioca starch gel

2016 ◽  
Vol 19 (4) ◽  
pp. 50-63
Author(s):  
Duyen Dang My Nguyen ◽  
Le Thi Pham
Keyword(s):  
Frozen Storage ◽  
Tapioca Starch ◽  
Freeze Thaw ◽  
Hydrolysis Degree ◽  
Starchy Food ◽  
Starch Gel ◽  
Starch Retrogradation ◽  
The Stability ◽  
Starch Gels

Gelatinization of tapioca starch is retrograded during the frozen – storage. This retrogradation affects the quality of the starchy food. This paper studied the influence of various types of sugars: glucose, fructose, sucrose and maltose in different concentrations: 0 %, 2 %, 4 %, 6 %, 8 % (w/w) on the stability of tapioca starch gels over 5 freeze – thaw cycles. The syneresis, turbidity (OD) and the hydrolysis degree by apha–amylase of starch gels were determined to analysis the effect of sugars on the stability of the tapioca starch gels. Our result showed that the freeze – thaw stability of tapioca starch gels could be improved by adding sugars. The improvement of the syneresis (%) was in the order: maltose > sucrose > glucose > fructose. The result also showed that disaccharides (sucrose, maltose) were more effective than monosaccharides (glucose and fructose) in reducing the syneresis and turbidity. Adding maltose at 8 % (w/w) was the most effective in the reduction of the starch retrogradation

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.

Keeping Time of Frozen Redfish (Sebastes marinus mentella) Fillets in Relation to Handling of the Raw Material and Storage Temperatures after Processing and Freezing

1970 ◽  
Vol 27 (9) ◽  
pp. 1589-1605 ◽  
Author(s):  
J. T. Lauder ◽  
W. A. MacCallum ◽  
D. R. Idler
Keyword(s):  
Protein Solubility ◽  
Frozen Storage ◽  
Quality Characteristics ◽  
Storage Life ◽  
Raw Material ◽  
Final Temperature ◽  
Acceptable Quality ◽  
And Storage ◽  
Marketing Chain ◽  
Storage Temperatures

The effect of various periods of prefreezing storage for iced, whole redfish (Sebastes marinus mentella) on the frozen-storage keeping times (at −23 C) of the fillets and the effect of various periods of fillet storage at temperatures equal to and higher than −23 C are reported. The fish were caught on the Grand Bank and on Banquereau in May and June. Assessment was by taste panel with chemical tests for protein solubility, rancidity, and pH made for purposes of comparison.Fish iced 2 days, then processed and frozen, were of acceptable quality for 83–94 weeks; those iced for 12 days, then filleted and frozen, had a storage life to unacceptability of 51 weeks. Samples processed and frozen after 4 days in ice and subjected to variation in temperature (−23 C; −12 C) during initial frozen storage, then stored at a final temperature of −18 C, as in transportation aboard a refrigerated vessel and in cold storages used in the marketing chain, had initial quality characteristics similar to fish iced for 12 days (then processed and frozen) but had a shorter storage life to unacceptability, 44 weeks. Fish iced 15 days were unacceptable for freezing.

CASSAVA STARCH-BASED EDIBLE COATINGS ENRICHED WITH Alpina purpurata AND Kaempferia rotunda ESSENTIAL OILS FOR PATIN FILLETS PRESERVATION

2016 ◽  
Vol 78 (4-2) ◽  
Author(s):  
Rohula Utami ◽  
Danar Praseptiangga ◽  
Edhi Nurhartadi ◽  
Godras Jati Manuhara ◽  
Lia Umi Khasanah ◽  
...  
Keyword(s):  
Essential Oil ◽  
Microbial Growth ◽  
Frozen Storage ◽  
Chemical Properties ◽  
Cassava Starch ◽  
Edible Coating ◽  
Frozen Fish ◽  
Alpinia Purpurata ◽  
And Chemical Properties

Cassava starch–based edible coating enriched with essential oil of Alpinia purpurata and Kaempferia rotunda was applied to preserve patin fillets during frozen storage. The quality of fillets was analyzed based on microbiological and chemical properties. Different concentration of essential oil in distilled water, 0 % (control), 0.1 % and 1 % (v/v), was added in cassava starch–based edible coating. The addition of essential oil significantly inhibited the microbial growth by reducing protein deterioration and delaying lipid oxidation in fillets during 4 mo of frozen storage. The results indicates that essential oil of Alpinia purpurata and Kaempferia rotunda can be used as an alternative preservation as it could protect frozen fish fillets from deterioration and extend the shelf life.

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