scholarly journals Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus)

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1225
Author(s):  
Bertoka Fajar Surya Perwira Negara ◽  
Mi-Jeong Lee ◽  
Gabriel Tirtawijaya ◽  
Woo-Hee Cho ◽  
Jae-Hak Sohn ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Fatty Acid Content ◽  
Thiobarbituric Acid ◽  
Chub Mackerel ◽  
Thiobarbituric Acid Reactive Substances ◽  
Frying Time ◽  
Vacuum Frying ◽  
Nutritional Characteristics

Frying is an old method of processing food, especially fish. Mackerel is one of the most consumed fish worldwide because of its high nutritional value. Previously, only a study on the effects of deep frying of fried mackerel has been performed. However, no study has been conducted on the effects of different frying methods on the physiochemical and nutritional properties of chub mackerel. Therefore, in this study, we evaluated the physiochemical and nutritional characteristics of deep fried, vacuum fried, and air fried chub mackerel. Thawing methods were compared and the best method was selected. High frequency defrosting (HFD) was used to thaw frozen fillet mackerel before frying. Response surface methodology (RSM) was used to optimize the temperature and frying time of the three frying methods. The physiochemical and nutritional characteristics, including volatile basic nitrogen (VBN), thiobarbituric acid-reactive substances (TBARS), pH, overall acceptance, proximate, fatty acid, and amino acids of fried mackerel were investigated. The HFD exhibited the lowest number of drips with a short thawing time. The RSM showed that the optimum temperature and frying time for deep, vacuum, and air frying were 165 °C for 3 min, 95 °C for 7 min, and 160 °C for 15 min, respectively. Vacuum frying showed the lowest increase in VBN, TBARS, and pH, and significantly (p < 0.05) differed from the others. It also resulted in increased amino acid and preserved fatty acid content. These findings suggest that vacuum frying is the best frying method which has little oxidation and can maintain nutrition. The results of this study could be applied in the fisheries industry to produce the best fried mackerel and preserve its high nutritive value.

scholarly journals Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1962
Author(s):  
Gabriel Tirtawijaya ◽  
Mi-Jeong Lee ◽  
Bertoka Fajar Surya Perwira Negara ◽  
Woo-Hee Cho ◽  
Jae-Hak Sohn ◽  
...  
Keyword(s):  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Chub Mackerel ◽  
Optimum Conditions ◽  
Thiobarbituric Acid Reactive Substances ◽  
Commercial Fish ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
Vacuum Frying

Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer. We optimized the frying conditions of vacuum frying (VBF) and deep frying (DBF) using response surface methodology. At optimum conditions of 95 °C for 7 min 42 s, VBF produced better sensory, chemical, and microbial properties than DBF at 190 °C for 5 min 30 s. The nutritional values, including amino acid and fatty acid contents, were investigated and found to be higher in VBF than in DBF. Sensory properties also showed better scores on VBF than DBF, especially in appearance, aroma, taste, and overall acceptability. The VBF produced lower volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and total bacterial count (TBC) than DBF. The findings confirmed that vacuum frying is a better option to produce RTH Godeungo gangjeong, since it provides less oxidation and maintains the product quality. Using the Arrhenius approach, the product was concluded to preserve both quality and safety for 9 months of storage at −18 °C.

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

scholarly journals Effect of Pasture or Maize Silage Feeding on the Nutritional Value of Beef

2012 ◽  
Vol 12 (1) ◽  
pp. 81-93 ◽  
Author(s):  
Andrzej Łozicki ◽  
Maria Dymnicka ◽  
Ewa Arkuszewska ◽  
Henryk Pustkowiak
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Nutritional Value ◽  
Total Content ◽  
Thiobarbituric Acid ◽  
Fat Content ◽  
Maize Silage ◽  
Final Body Weight

Effect of Pasture or Maize Silage Feeding on the Nutritional Value of BeefThe objective of this study was to evaluate the nutritional value of beef from different production systems. The study was conducted with Hereford bulls on organic and conventional farms. On the organic farm, fattening was mainly based on roughages, including pasture forage in the summer season, when the end of fattening occurred. On the conventional farm the bulls were fed maize silage and concentrate. On both farms, the animals were aged 7-9 months at the beginning of fattening. The bulls were fattened to a final body weight of 550-600 kg. Samples of longissimus thoracis muscle were collected from half-carcasses of slaughtered bulls originating from each farm to analyse fat content, fatty acid profile, and content of selected minerals and vitamin E. Muscle samples were additionally analysed for the concentration of thiobarbituric acid-reactive substances 3 and 7 days after slaughter. Analyses showed a lower fat content in longissimus thoracis muscle of bulls from the pasture feeding system. The fatty acid profile was also characterized by a lower content of C 14:0, and a higher content of polyunsaturated fatty acids (PUFA), including C18:3 n-3, conjugated linoleic acid, C 20:5 n-3, and C 22:5 n-3, as well as by a lower ratio of n-6/n-3 PUFA. The total content of monounsaturated fatty acids was significantly higher in animals fed maize silage and feed concentrate. In turn, the muscle of pasture fed animals had higher levels of Na, Zn and Fe as well as of vitamin E.

scholarly journals Dietary lipid sources and vitamin E affect fatty acid composition or lipid stability of breast meat from Muscovy duck

2010 ◽  
Vol 90 (3) ◽  
pp. 371-378 ◽  
Author(s):  
A. Schiavone ◽  
M. Marzoni ◽  
A. Castillo ◽  
J. Nery ◽  
I. Romboli
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fish Oil ◽  
Acid Composition ◽  
Thiobarbituric Acid ◽  
Muscovy Duck ◽  
Thiobarbituric Acid Reactive Substances ◽  
Breast Meat ◽  
Lipid Stability

A trial was conducted in order to assess the fatty acid composition and lipid stability of breast meat from Muscovy ducks (Cairina moschata domestica L.) fed a basal diet supplemented with 20 g kg-1 of soybean oil or fish oil and 30 or 230 mg kg-1 α-tocopheryl acetate (α-TA). A total of 120 one-day-old female muscovy ducklings were distributed over 12 pens (10 birds/pen). Growth performance traits were measured through the study. Each dietary treatment was randomly administered to three replicates when birds were 43 d until the slaughtering age of 66 d. Dietary treatments did not induce differences in growth performances and slaughter traits. Similarly, proximate composition and pH of breast muscle were not influenced by the diets. Significant increases in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents in breast meat of ducks fed fish-oil-supplemented diets was observed. Lipid oxidation, expressed as thiobarbituric acid reactive substances (TBARS), of breast meat from birds fed 230 mg kg-1 α-TA-supplemented diets was significantly lower, compared with those fed diets supplemented with 30 mg kg-1 α-TA, both 1 and 7 d after slaughter.Key words: Duck, meat, fatty acid, vitamin E, thiobarbituric acid reactive substances

scholarly journals Effects of processing techniques on oxidative stability of Prunus pedunculatus seed oil

2017 ◽  
Vol 68 (3) ◽  
pp. 204
Author(s):  
J. Yan ◽  
M. M. Guo ◽  
Y. H. Shen ◽  
Y. Y. Wang ◽  
X. Luan ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Color Change ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Thiobarbituric Acid ◽  
Conjugated Diene ◽  
Pre Treatment ◽  
Processing Techniques

This paper investigated the effects of Prunus pedunculatus (P. pedunculatus) seed pre-treatment, including microwaving (M), roasting (R), steaming (S) and roasting plus steaming (RS) on crude oil quality in terms of yield, color change, fatty acid composition, and oxidative stability. The results showed an increase in monounsaturated fatty acid content and oxidative stability of the oils obtained from different processing treatments compared to the oil obtained from raw seeds (RW) without processing. The oils, obtained from pretreated seeds, had higher conjugated diene (CD) and 2-thiobarbituric acid (2-TBA) values, compared to that obtained from RW when stored in a Schaal oven at 65 °C for 168 h. However, polyphenol and tocopherol contents decreased in all oil samples, processed or unprocessed. The effect of pre-treating the seeds was more prominent in the oil sample obtained through the RS technique, and showed higher oxidative stability than the other processed oils and the oil from RW.

Effects of aging and dietary supplementation with polyphenols from Pinus taeda hydrolysed lignin on quality parameters, fatty acid profile and oxidative stability of beef

2020 ◽  
Vol 60 (5) ◽  
pp. 713 ◽  
Author(s):  
A. Maggiolino ◽  
J. M. Lorenzo ◽  
A. Salzano ◽  
M. Faccia ◽  
F. Blando ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Pinus Taeda ◽  
Meat Quality ◽  
Shear Force ◽  
Control Diet ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Thiobarbituric Acid Reactive Substances ◽  
Aging Period

Context The inclusion of Pinus taeda hydrolysed lignin (PTHL) in beef diets could improve quality and stability of meat, but effects could vary through the aging period (AP). Aim The aim was to evaluate the effects of the PTHL inclusion in the diet of finishing beef cattle on meat quality, fatty acid composition and oxidative stability at Days 1, 8, 11 and 15 of aging. Methods Forty Limousin bulls (340 ± 42 kg) were fed ad libitum on a total mixed ration (TMR). The control group received exclusively TMR for 120 days, while the experimental group received the same TMR as the control group but supplemented with PTHL (Oxifenol, I-Green, Padua, Italy; 35 g/day per head at 1–90 days and 70 g/day per head at 91–120 days). Key results Diet did not influence the chemical composition, pH, cooking loss, Warner–Bratzler shear force and hydroperoxide content. The Warner–Bratzler shear force (P &lt; 0.001) decreased, while lightness (P &lt; 0.01) and hydroperoxides (P &lt; 0.001) increased through the aging period. Thiobarbituric acid reactive substances were similar for both diets at 1 and 15 days. However, thiobarbituric acid reactive substances at 8 and 11 days were higher for control than for the PTHL diet (P = 0.023 for interaction). Protein carbonyls were higher for control than for the PTHL diet at 8 days (P = 0.003 for interaction), but similar for both diets for the other dates. Saturated, monounsaturated and polyunsaturated fatty acids varied through the AP with PTHL diet, while no changes were observed with control diet (P &lt; 0.01 for interactions). At 11 days, the n-6:n-3 ratio passed from being the minimum value with the PTHL diet to be the maximum with control diet (P &lt; 0.01 for interaction). Conclusions The effects of PTHL inclusion in bull finishing diets depends on the AP but, generally, may result in beef with meat with beneficial effects on human health. Implications Including PTHL in the diet of finishing bulls can be useful to improve meat quality, favouring the use of natural waste substances deriving from vegetal production.

scholarly journals Nutritive value and fatty acid content of soybean plant [Glycine max (L.) Merr.] during its growth cycle

2017 ◽  
Vol 17 (2) ◽  
pp. 347-352 ◽  
Author(s):  
Pier Giorgio Peiretti ◽  
Giorgia Meineri ◽  
Erica Longato ◽  
Sonia Tassone
Keyword(s):  
Glycine Max ◽  
Fatty Acid ◽  
Acid Content ◽  
Nutritive Value ◽  
Fatty Acid Content ◽  
Growth Cycle ◽  
Soybean Plant ◽  
Glycine Max L

scholarly journals The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2665 ◽  
Author(s):  
Qianli Ma ◽  
Nazimah Hamid ◽  
Indrawati Oey ◽  
Kevin Kantono ◽  
Mustafa Farouk
Keyword(s):  
High Pressure ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Fatty Acid Content ◽  
Thiobarbituric Acid ◽  
High Pressure Processing ◽  
Sensory Characteristics ◽  
Pressure Increase ◽  
Lamb Meat ◽  
The Impact

This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples.

scholarly journals COMPOSIÇÃO EM ÁCIDOS GRAXOS DO ÓLEO DE COBERTURA DE SARDINHAS EM CONSERVA ARMAZENADAS EM TEMPERATURA AMBIENTE

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
REGINA CELI ARAUJO LAGO ◽  
ROSEMAR ANTONIASSI
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Nutritional Value ◽  
Room Temperature ◽  
Processing Conditions ◽  
Nutritional Characteristics

O consumo brasileiro de sardinhas em conserva coloca este alimento como importante fonte de ácidos graxos da série w-3, de alto valor nutricional. Como, em geral, nos produtos conservados em óleo comestível, o óleo de cobertura é parcialmente descartado, quando da ingestão do pescado, verificouse a influência do armazenamento, em condições ambientais, na migração destes ácidos para o óleo de cobertura. Observou-se que as condições de processamento provocam migração dos ácidos característicos da sardinha para o óleo de cobertura. A partir deste ponto, apenas pequena variação ocorre na composição em ácidos graxos do óleo de cobertura do produto, durante 180 dias de armazenamento. Esta variação não compromete a relação w-3/w-6 apresentada pela sardinha drenada e, portanto, não prejudica o valor nutricional do produto. Abstract Brazilian consumption of canned sardines places this product as an important source of w-3 fatty acids, of high nutritional value. As, in general, in products conserved in eatable oil, the covering oil is partially discarded previously to the sardine ingestion, it was verified the influence that the storage at room temperature could have on the migration of ­3 fatty acids from the sardine lipids to the covering oil. It was observed that the processing conditions provoke migration of the characteristic acids of the sardine for the covering oil. The analyses were performed 30 and 180 days after processing. However, from there on, the changes in the fatty acid composition of covering oil are smaller and it was concluded that under the storing conditions the nutritional characteristics of the product are not affected, and the ratio w-3/w-6 isn’t committed.

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