scholarly journals Influence of Biologically Inert Protective Coating Based on Pectin Substances on PUFA Quality and Shelf-Life of Frozen Fish

2018 ◽  
Vol 54 (1) ◽  
Author(s):  
A. Gerasim ◽  
S. Patyukov ◽  
N. Patyukova
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Protective Coating ◽  
Silver Carp ◽  
Barrier Properties ◽  
Hypophthalmichthys Molitrix ◽  
Quality Indices ◽  
Physico Chemical ◽  
Frozen Fish ◽  
Pectin Substances

The influence of a biologically inert protective coating on the basis of low-esterified pectin substances (LEPS) on the qualitative indicators of frozen fish and its lipids is studied in this paper: organoleptic, physico-chemical, structural-mechanical and biochemical changes in fish of various methods of freezing during 240 days of cold storage. The limiting periods of storage of a silver carp (Hypophthalmichthys molitrix) of different ways of freezing are established. The prolongation of the shelf life of refrigeration and the higher quality indices of frozen fish with the use of a protective coating based on low-esterified pectin substances is due to the reduction of shrinkage and inhibition of hydrolytic decomposition and oxidative damage of lipids by preventing the contact of the surface of frozen fish with oxygen in the air. In addition, when freezing fish in a calcium chloride solution, the LEPS-based coatings exhibit barrier properties, preventing the diffusion of calcium ions into the muscle tissue of the product. Such a mechanism of influence on the duration of fish storage of various methods of freezing during prolonged cold storage allows to obtain frozen fish with high quality indices and to substantially reduce losses during refrigerated storage.

scholarly journals Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix)

RSC Advances ◽  
2019 ◽  
Vol 9 (34) ◽  
pp. 19828-19836 ◽  
Author(s):  
Li Yuan ◽  
Jiamei Yu ◽  
Jianlou Mu ◽  
Tong Shi ◽  
Quancai Sun ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Silver Carp ◽  
Chemical Properties ◽  
Konjac Glucomannan ◽  
Hypophthalmichthys Molitrix ◽  
Physico Chemical

This work studied the effects of KGM with different degrees of deacetylation (DDs) on the physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi gels.

scholarly journals Nondestructive detection of low temperature induced stress on postharvest quality of kápia type sweet pepper

2020 ◽  
Author(s):  
Tamás Zsom ◽  
Viktória Zsom-Muha ◽  
Lien Phuong Le Nguyen ◽  
Dávid Nagy ◽  
Géza Hitka ◽  
...  
Keyword(s):  
Chlorophyll Fluorescence ◽  
Low Temperature ◽  
Shelf Life ◽  
Cold Storage ◽  
Chilling Injury ◽  
Sweet Pepper ◽  
Quality Indices ◽  
Surface Color ◽  
Induced Stress ◽  
Storage Temperatures

AbstractApplication of cold storage temperatures below optimum induces a high risk and threat of chilling injury (CI) in the case of sensitive commodities. Sweet pepper belongs to this group of vegetables, so our main objective was to investigate and monitor the effect of non-optimal temperatures (2.5 and 5 °C) induced stress (chilling injury) on kápia type sweet pepper (Capsicum annuum L.) during its postharvest storage by nondestructive quality measuring methods. Fresh, semi-matured (reddish-green colored) samples of ‘Kapitány F1’ cultivar were stored at 2.5, 5 and 10 °C for 7 d followed by 7 d shelf-life. Nondestructive texture measurements were carried out by a purpose built tabletop acoustic stiffness device. Surface color and chlorophyll content related quality indices were evaluated by a chroma meter, a DA-meter® and a chlorophyll fluorescence imaging system. High resolution digital pictures were captured and analyzed for possible CI defects by means of surface color values (normalized RGB, hue and saturation). According to our results, the evaluated quality indices (DA-index®, acoustic stiffness coefficient, surface color parameters; F0, Fm, Fv and Fv/Fm chlorophyll fluorescence parameters) clearly represented the temperature dependent quality changes during low temperature storage, subsequently followed by ambient shelf-life. Samples stored under and at 5 °C showed the chilling temperature stressed symptoms of delayed and partly retarded postharvest ripening, even under simulated shelf-life conditions, but without the onset and manifestation of the characteristic visible symptoms of chilling injury. This may raise doubts and suggest possible future research areas regarding the role of non-optimal cold storage temperatures induced stress, the effect of chilling injury contributing factors and consequences.

scholarly journals Effect of different packaging on the shelf life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 ºC

2017 ◽  
Vol 3 (2) ◽  
pp. 22-35
Author(s):  
R Rahmatipoor ◽  
L Roomiani ◽  
A Askary Sary ◽  
◽  
◽  
...  
Keyword(s):  
Shelf Life ◽  
Silver Carp ◽  
Hypophthalmichthys Molitrix

scholarly journals Effectiveness of combined acetic acid and ascorbic acid spray on fresh silver carp (Hypophthalmichthys molitrix) fish to increase shelf-life at refrigerated temperature

2019 ◽  
Vol 7 (2) ◽  
pp. 415-426
Author(s):  
Islam Monirul ◽  
Fang Yang ◽  
Mahmud Niaz ◽  
Jiang Qixing ◽  
Xia Wenshui
Keyword(s):  
Ascorbic Acid ◽  
Acetic Acid ◽  
Shelf Life ◽  
Silver Carp ◽  
Combined Treatment ◽  
Storage Period ◽  
Antibacterial Activities ◽  
Hypophthalmichthys Molitrix ◽  
Fish Fillets ◽  
Carp Fish

This experiment was conducted to evaluate the efficacy of application of acetic acid and ascorbic acid spray on the surface decontamination and shelf-life of silver carp fish at refrigerated temperature (40C) during 9 days of storage period. Silver carp is one of the most abundant freshwater fish speciesin the world. However, the rapid quality degradation soon after post-mortem makes them highly putrefactive while reducing the nutritional attributes. In this regard, our study aimed at applying organic acids to extend shelf-life of silver carp fish while investigating the quality attributes such as sensory, peroxide values, pH and microbial loads of the fish fillets during 9 days of refrigerated temperature storage (40C). Acetic acid and ascorbic acid are found to have strong antibacterial activities against different microorganisms. Fish fillets samples were treated with alone or in combination with acetic acid and ascorbic acid spray while keeping one group of fish fillets untreated. Total Viable Count (TVC) was found greater in the samples kept untreated and treated alone with acetic acid and ascorbic acid. However, fish fillets treated with acetic acid and ascorbic acid in combination were reported with lesser number of microbial counts. Moreover, Peroxide Value (PV) and pH were significantly lower in the sample treated with in combination of acetic acid and ascorbic acid. Sensory analysis revealed that fish fillets treated with combined treatment had better quality retention at the end of 9 days storage period. The findings suggest that the application of acetic acid and ascorbic acid alone or in different combination have the potential to decrease microbial loads while facilitating the shelf-life of fish fillets during 9 days of refrigerated temperature (40C) storage period.

Toxicity of Protectants to Embryos of Silver Carp (Hypophthalmichthys molitrix) After Cold Storage at Different Storage Time Periods

2004 ◽  
Vol 2 (3) ◽  
pp. 227-233
Author(s):  
Mohammad M. Ahammad ◽  
Debdas Bhattacharyya ◽  
Rudra D. Banerjee ◽  
Prabir K. Bandyopadhyay
Keyword(s):  
Cold Storage ◽  
Storage Time ◽  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Time Periods
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