scholarly journals A Correlation Analysis between Physicochemical․Mechanical Characteristics and Sensory Characteristics of Puffer Fish Fillet under Storage Conditions

2012 ◽  
Vol 18 (5) ◽  
pp. 205-219
Author(s):  
문승권 ◽  
유승석 ◽  
Park Jong Hee
Keyword(s):  
Correlation Analysis ◽  
Storage Conditions ◽  
Sensory Characteristics ◽  
Fish Fillet ◽  
Puffer Fish

Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions

2013 ◽  
Vol 54 (2) ◽  
pp. 1915-1925 ◽  
Author(s):  
Kaouther Ben-Hassine ◽  
Amani Taamalli ◽  
Sana Ferchichi ◽  
Anis Mlaouah ◽  
Cinzia Benincasa ◽  
...  
Keyword(s):  
Storage Conditions ◽  
Sensory Characteristics ◽  
Extraction System ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
And Storage

scholarly journals Characterization of tannin based colorimetric indicator and its application on fish packaging

2021 ◽  
Vol 922 (1) ◽  
pp. 012057
Author(s):  
N M Erfiza ◽  
N R Purba ◽  
K Ahda ◽  
I Sulaiman ◽  
S Rohaya ◽  
...  
Keyword(s):  
Ph Value ◽  
Storage Conditions ◽  
Aromatic Rings ◽  
Fish Fillet ◽  
Powder Concentration ◽  
Fish Fillets ◽  
Colorimetric Indicator ◽  
Ft Ir ◽  
Color Indicator

Abstract This study aims to determine characteristics of the gel-type colorimetric indicator at various pH and under different storage conditions, then determine the indicator characteristic in the packaging of fish fillets during storage. The gel-type color indicator was synthesized with a concentration of 1%, 3%, and 5% gambir powder. The FT-IR spectra of the color indicator showed the presence of tannin functional groups, namely C=C aromatic rings, C-C phenolic, and C-H groups, respectively at wavenumbers 1517-1519, 1440-1475, and 752-761 1/cm. Moreover, the coefficient value of the Red-Green-Blue (RGB) of the indicator was changed over pH and did not appear to be consistent. Based on the Analysis of Variance (ANOVA) test, the concentration of gambir powder and duration of color indicator storage, respectively, had a significant effect (P <0.05) on the value of the RGB coefficient. The color indicator exposed to sunlight had a smaller RGB coefficient value than the RGB coefficient value of the indicator stored at room temperature and 5-7°C. The application of color indicators with a 1% Gambir powder concentration in fish fillet storage has been tested for 5 days at a temperature of 5-7°C. They showed that the RGB coefficient value of the indicator was proportional to changes in the pH value of fish fillets but not in line with changes in Total Volatile Based Nitrogen (TVBN) of fish fillets.

scholarly journals Influence of dietary linseed and sunflower oil on sensory characteristics of rainbow trout (Oncorhynchus mykiss)

2011 ◽  
Vol 51 (No. 11) ◽  
pp. 475-482 ◽  
Author(s):  
Z. Drobná ◽  
J. Zelenka ◽  
E. Mrkvicová ◽  
D. Kladroba
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Sunflower Oil ◽  
Linseed Oil ◽  
Sensory Characteristics ◽  
Partial Replacement ◽  
Control Group ◽  
Fish Feed ◽  
Fish Fillet ◽  
Rainbow Trout Oncorhynchus Mykiss

This study describes the effects of dietary linseed and sunflower oil on the sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillets. Rainbow trout were fed a diet containing either 2.5% or 5% of linseed or sunflower oil or 5% mixture of both oils (2.5% of each). Control group received a commercial feed mixture. A selected and trained panel carried out descriptive sensory tests on fish fillet cross-sections. The addition of vegetable oil into fish feed did not affect firmness, juiciness or intensity of total taste but had a significant impact on colour, intensity of odour and fish oily taste. A higher content of n-3 polyunsaturated fatty acids (PUFA) in linseed oil, in comparison with sunflower oil, is often responsible for the development of an off-flavour. No trout fillet was rejected owing to the off-flavour presence. Both concentrations of linseed oil decreased the intensity of fish oily taste. Therefore, for the partial replacement of fish oil in rainbow trout feed it is recommended the use linseed oil, which is a good source of n-3 PUFA. &nbsp;

Identification of Tetrodotoxin and Fish Species in a Dried Dressed Fish Fillet Implicated in Food Poisoning

2002 ◽  
Vol 65 (2) ◽  
pp. 389-392 ◽  
Author(s):  
DENG-FWU HWANG ◽  
YU-WEN HSIEH ◽  
YU-CHENG SHIU ◽  
SHU-KONG CHEN ◽  
CHAO-AN CHENG
Keyword(s):  
Polymerase Chain Reaction ◽  
Restriction Site ◽  
Food Poisoning ◽  
Takifugu Rubripes ◽  
Chain Reaction ◽  
Fish Fillet ◽  
Pcr Products ◽  
Puffer Fish ◽  
Polymerase Chain ◽  
Nucleotide Region

There were five victims of neurotoxic food poisoning from a dried dressed fish fillet in Changhua County, Taiwan, in February 2000. The toxicity of the dried dressed fish fillets was 243 mouse units per g according to a tetrodotoxin bioassay. The partially purified toxin was identified as tetrodotoxin and anhydrotetrodotoxin. The sequence of the 376-nucleotide region in the cytochrome b gene of the mitochondrial DNA exhibited the same genotype as that of the toxic puffer fish Lagocephalus lunaris. The same single restriction site for HinfI was found in the polymerase chain reaction (PCR) products from the dried dressed fish fillet and the muscle of L. lunaris, yielding two DNA fragments of 170 and 206 bp. However, no restriction site for HinfI was found in the PCR products from other toxic puffer fishes, including Takifugu niphobles, Takifugu oblongus, and Takifugu rubripes. Therefore, the species of the dried dressed fish fillet was identified as L. lunaris and its causative agent was identified as tetrodotoxin.

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