scholarly journals Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (Clarias macrocephalus × Clarias gariepinus) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1841
Author(s):  
Hatairad Phetsang ◽  
Worawan Panpipat ◽  
Atikorn Panya ◽  
Natthaporn Phonsatta ◽  
Manat Chaijan
Keyword(s):  
Lipid Oxidation ◽  
Lateral Line ◽  
Storage Time ◽  
Clarias Gariepinus ◽  
Heme Iron ◽  
Oxidation Products ◽  
Refrigerated Storage ◽  
Hybrid Catfish ◽  
Lipid Oxidation Products ◽  
Ventral Muscle

The goal of this study was to examine the changes in chemical parameters, major volatile compounds, and sensory aspects in farm-raised hybrid catfish (i.e., dorsal, lateral line and ventral muscles) during a 15-day period of refrigerated storage. Trichloroacetic acid-soluble peptides, free fatty acid, total volatile base-nitrogen (TVB-N), and non-heme iron levels in all muscles increased as storage time proceeded. The levels of trans-1,10-dimethyl-trans-9-decalol (geosmin) and 2-methylisoborneol (2-MIB) were higher than their thresholds, which was connected to a stronger earthy odor. The concentrations of geosmin and 2-MIB in all muscles increased, although there was a consistent trend of earthy odor throughout storage; this phenomenon could be attributed to the masking effect of other off-odors. During storage, the largest lipid oxidation was found in ventral muscle, as measured by peroxide value and thiobarbituric acid reactive substances. During storage, the formation of the most volatile products increased in the lateral line and ventral muscle, whereas the dorsal muscle had the lowest concentration. As storage time proceeded, the strength of spoiled, fishy, rancid, and overall off-odor intensity of all tested muscles tended to rise. Those alterations were linked to higher levels of TVB-N and trimethylamine, as well as all other volatile lipid oxidation products (e.g., hexanal, propanal, 2,4 heptadienal, 1-octen-3-ol, octanal, nonanal, trans-2-heptenal, and 1-hexanol).

scholarly journals The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef

2019 ◽  
Vol 11 (14) ◽  
pp. 3795 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Dariusz M. Stasiak ◽  
Paulina Kęska
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Sodium Nitrite ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Heme Iron ◽  
Oxidation Products ◽  
Lipid Oxidation Products ◽  
Beef Products ◽  
Inclusion Level

This study focuses on collecting actual data on the workable possibility of reducing the technological use of nitrites in beef products according to the present trends in nutrition, especially in terms of European Union (EU) food law. Measurements of safety by technological (pH value, water activity, N-nitrosamine), microbiological, oxidative stability (thiobarbituric acid reactive substances, oxidation-reduction potential), and color parameter (CIE L*a*b*, total heme pigment and heme iron) methods were taken after production and storage. The roasted beef with a reduced inclusion level of sodium nitrite (75 mg/kg and below) was more vulnerable to lipid oxidation. The quantities of primary lipid oxidation products were related to the sodium nitrite inclusion level (50–150 mg/kg). Clostridium spp., Staphylococcus aureus, and Listeria monocytogenes were not detected in any of the samples tested during all the experiments. The total count of Enterobacteriaceae increased with the decrease in sodium nitrite content, from log 2.75 cfu/g at the highest to log 6.03 cfu/g at the smallest addition of nitrite. The obtained results revealed that the addition of 100 mg/kg of sodium nitrite would be adequate for minced roasted beef, without significant unexpected effects on color, oxidative stability, and microbiological safety compared with the control (150 mg/kg).

scholarly journals Accumulation of Aluminium and Physiological Status of Tree Foliage in the Vicinity of a Large Aluminium Smelter

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
E. D. Wannaz ◽  
J. H. Rodriguez ◽  
T. Wolfsberger ◽  
H. A. Carreras ◽  
M. L. Pignata ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Membrane Lipid ◽  
Physiological Parameters ◽  
Oxidation Products ◽  
Physiological Status ◽  
Pollution Gradient ◽  
Sulphur Deposition ◽  
Aluminium Production ◽  
Lipid Oxidation Products ◽  
Tree Foliage

A pollution gradient was observed in tree foliage sampled in the vicinity of a large aluminium production facility in Patagonia (Argentina). Leaves ofEucalyptus rostrata, and Populus hybridusand different needle ages ofPinusspec. were collected and concentrations of aluminium (Al) and sulphur (S) as well as physiological parameters (chlorophyll and lipid oxidation products) were analyzed. Al and S concentrations indicate a steep pollution gradient in the study showing a relationship with the physiological parameters in particular membrane lipid oxidation products. The present study confirms that aluminium smelting results in high Al and sulphur deposition in the study area, and therefore further studies should be carried out taking into account potentially adverse effects of these compounds on human and ecosystem health.

Volatile Lipid Oxidation Products of Wagyu and Domestic Breeds of Beef

1996 ◽  
Vol 44 (4) ◽  
pp. 1091-1095 ◽  
Author(s):  
Terri D. Boylston ◽  
Sarah A. Morgan ◽  
Kristen A. Johnson ◽  
Ray W. Wright, ◽  
Jan R. Busboom ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Oxidation Products ◽  
Lipid Oxidation Products
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