Formation of consumer properties of salted fish products of the South of Russia as a trend of increasing state food security

New Technologies ◽

10.47370/2072-0920-2020-15-4-84-90 ◽

2020 ◽

pp. 84-90

Author(s):

N. V. Chibich ◽

E. E. Ivanova

Keyword(s):

Muscle Tissue ◽

Fish Species ◽

Consumer Preferences ◽

Silver Carp ◽

The South ◽

Fish Products ◽

Salted Fish ◽

Color System ◽

Food Dyes

The aim of the research is to develop the requirements for the consumer properties of salted fish products from fish of the South of Russia based on an analysis of consumer preferences obtained as a result of a sociological survey and determining the possibility of adjusting the color of salted fish products in accordance with the developed requirements. The objectives of the study are: development of requirements for the consumer properties of salted fish products from the fish of the South of Russia based on the analysis of consumer preferences obtained as a result of a sociological survey; selection of food colors for processing salted fish; determination of color characteristics (color formula) of salted fish colored with food dyes using the RGB color system using the FastColorPick computer program. The objects of the study are fish from the South of Russia: pilengas (Mugil so-iuy Basilewsky), silver carp (Hypophtalmichtys molitrix Val.), Common carp (Caprinus carpio), golgfish (Carassius auratus gibelio). As a result of the studies, it has been found that consumers prefer the color of salted fish products, which is similar to the color of the muscle tissue of salmonids. In order to obtain the desired color of salted fish products from the South of Russia, it is possible to color them with food dyes. An effect similar in color to that of salmon fish species has been obtained by staining the muscle tissue of the studied fish species with a 0,3% solution of E160c wig dye and 0,1% solution of neolin DR dye. As a result of treating fish with a solution of E120 carmine dye, a shade is formed that is not characteristic of the natural color of salmon fish.

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INFLUENCE OF FOOD ACIDS ON THE CONSUMER PROPERTIES SALTY FISH PRODUCTS MADE FROM FISH OF THE SOUTH OF RUSSIA

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2021.1.9 ◽

2021 ◽

Author(s):

Е.Е. Иванова ◽

Н.В. Чибич ◽

И.А. Сыромятников

Keyword(s):

Muscle Tissue ◽

Ph Value ◽

Consumer Preferences ◽

Silver Carp ◽

Fish Muscle ◽

The South ◽

Fish Products ◽

Salted Fish ◽

Influence Of Food ◽

Effect Of Food

Потребительские свойства готовой соленой рыбы характеризует наличие вкуса, аромата, консистенции созревшей и годной к употреблению продукции. Рыбы юга России относятся к слабосозревающим видам рыб. Производство соленой рыбной продукции с заданными потребительскими предпочтениями требует интенсификации процесса созревания. Исследовано влияние пищевых кислот – винной, лимонной и уксусной на снижение рН мышечной ткани рыб в зону действия тканевых катепсинов. Значение рН мышечной ткани рыб составляет в среднем 6,0–6,5 и не является постоянной величиной. Установлена наибольшая активность ферментов мышечной ткани рыб при рН 5,0–5,3, ед./г: карася серебристого 0,22; карпа обыкновенного 0,24; толстолобика белого 0,26; пиленгаса 0,31. Определена зависимость значений рН мышечной ткани рыб от вида кислоты и ее концентрации 0,3; 0,5 и 1,0% в солевом растворе плотностью 1,2 г/см3. Установлено, что добавление пищевой кислоты – винной, лимонной или уксусной концентрацией 0,5% в процессе посола позволяет снизить рН мышечной ткани в зону действия тканевых катепсинов и получить соленую рыбу со вкусом, ароматом и консистенцией готовой созревшей продукции. Consumer properties of finished salted fish are characterized by the presence of taste, aroma and consistence of usable products. Fish of the South of Russia are slow maturing fish species. The production of salted fish products with specified consumer preferences requires an intensification of the maturation process. The effect of food acids – tartaric, citric, and acetic – on reducing the pH of fish muscle tissue in the area of action of tissue cathepsins was studied. The pH value of fish muscle tissue is on average 6,0–6,5 and is not a constant value. The highest activity of fish muscle tissue enzymes was found at pH 5,0–5,3, units/g: silver carp 0,22; common carp 0,24; white carp 0,26; pilengas 0,31. The dependence of the pH values of fish muscle tissue on the type of acid and its concentration of 0,3; 0,5 and 1,0% in a salt solution with a density of 1,2 g/cm3 was determined. It was found that the addition of food acid – tartaric, citric or acetic concentration of 0,5% in the salting process reduces the pH of muscle tissue in the area of action of tissue cathepsins and make salted fish with the taste, aroma and consistency of the finished ripened production.

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Influence of biochemical properties of raw materials on quality change of low-salted fish products

Animal Science and Food Technology ◽

10.31548/animal2021.02.004 ◽

2021 ◽

Vol 12 (2) ◽

Author(s):

A Ivaniuta ◽

◽

A Menchynska ◽

O Ochkolyas ◽

Zh Cui ◽

...

Keyword(s):

Carbon Dioxide ◽

Muscle Tissue ◽

Mass Fraction ◽

Proteolytic Enzymes ◽

Raw Materials ◽

Experimental Studies ◽

Biochemical Properties ◽

Quality Change ◽

Fish Products ◽

Salted Fish

The article defines the influence of biochemical properties of raw materials on the quality change of low-salted fish products packed in conditions of a modified medium. The main reasons for the quality deterioration of low-salted fish products are described. Possible directions for increasing the stability of low-salt fish products during storage are given. The level of activity of tissue proteolytic enzymes is one of the main factors that characterizes the maturation rate of salted fish, and the mass fraction of fat can determine the degree of influence of carbon dioxide on muscle tissue during storage. Accordingly, the results of the examination of the initial fish raw materials, namely the mass fraction of fat and enzymatic activity of muscle tissue, are highlighted. We found that fish raw materials had significant differences in both the mass fraction of fat and the activity of enzymes. The results of the investigation of physicochemical parameters in salted fish products packed in conditions of a modified medium are highlighted. The initial composition of the gas mixture: 40% carbon dioxide with 60% dinitrogen. High barrier packages were used for packaging. The results of experimental studies have shown that in terms of changes in qualitative indicators, the packaging of salted fish in conditions of a modified medium is the most effective for products from low-fat raw materials with low total acidity and activity of proteolytic enzymes.

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Determination of Albendazole and Its Metabolites in the Muscle Tissue of Hybrid Striped and Largemouth Bass Using Liquid Chromatography with Fluorescence Detection

Journal of AOAC International ◽

10.1093/jaoac/91.2.469 ◽

2008 ◽

Vol 91 (2) ◽

pp. 469-478 ◽

Cited By ~ 3

Author(s):

Nathan Rummel ◽

Badar Shaikh

Keyword(s):

Muscle Tissue ◽

Fish Species ◽

Mobile Phase ◽

Reversed Phase ◽

Tissue Samples ◽

Albendazole Sulfoxide ◽

Liquid Chromatographic Method ◽

Albendazole Sulfone ◽

Liquid Chromatographic

Abstract A liquid chromatographic method was developed for the determination of albendazole and its metabolites albendazole sulfoxide, albendazole sulfone, and albendazole-2-aminosulfone from largemouth and hybrid striped bass muscle tissue with adhering skin. The muscle tissue samples were made alkaline with potassium carbonate and extracted with ethyl acetate. The extracts were further subjected to cleanup by using a series of liquidliquid extractions. After solvent evaporation, the residue was reconstituted in mobile phase and chromatographed. The chromatography was carried out on a reversed-phase Luna C18 column, using acetonitrilemethanol buffer as the mobile phase. The analytes were detected by fluorescence with excitation and emission wavelengths of 290 and 330 nm, respectively. The average recoveries from the fortified muscle tissue of the 2 fish species for albendazole (25100 ppb), albendazole sulfoxide (8.7552.5 ppb), albendazole sulfone (110 ppb), and albendazole-2-aminosulfone (10100 ppb) were 89, 82, 99, and 74, respectively. The coefficient of variation for each compound was 20 in all cases. The procedure was applied to the determination of albendazole and its 3 metabolites in the muscle tissue of the 2 fish species after orally dosing them with albendazole.

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Determination of heavy metals in selected fish species and seawater from the South Durban Industrial Basin, KwaZulu-Natal, South Africa

Environmental Monitoring and Assessment ◽

10.1007/s10661-021-09014-0 ◽

2021 ◽

Vol 193 (4) ◽

Author(s):

Roshila Moodley ◽

Nomfundo T. Mahlangeni ◽

Poovendhree Reddy

Keyword(s):

Heavy Metals ◽

South Africa ◽

Fish Species ◽

The South ◽

Kwazulu Natal

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Determination of heavy metals in muscle tissue of six fish species with different feeding habits from the Danube River, Belgrade—public health and environmental risk assessment

Environmental Science and Pollution Research ◽

10.1007/s11356-017-8783-1 ◽

2017 ◽

Vol 24 (12) ◽

pp. 11383-11391 ◽

Cited By ~ 12

Author(s):

Dragoljub A. Jovanović ◽

Radmila V. Marković ◽

Vlado B. Teodorović ◽

Dragan S. Šefer ◽

Milena P. Krstić ◽

...

Keyword(s):

Public Health ◽

Heavy Metals ◽

Risk Assessment ◽

Muscle Tissue ◽

Fish Species ◽

Environmental Risk ◽

Environmental Risk Assessment ◽

Feeding Habits ◽

Danube River

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Consumers’ Preferences and Willingness to Pay for Fish Products with Health and Environmental Labels: Evidence from Five European Countries

Nutrients ◽

10.3390/nu12092650 ◽

2020 ◽

Vol 12 (9) ◽

pp. 2650 ◽

Cited By ~ 3

Author(s):

Davide Menozzi ◽

Thong Tien Nguyen ◽

Giovanni Sogari ◽

Dimitar Taskov ◽

Sterenn Lucas ◽

...

Keyword(s):

Willingness To Pay ◽

Fish Species ◽

Consumer Preferences ◽

European Countries ◽

Health Claims ◽

Fish Fillet ◽

Fish Products ◽

Fresh Fish ◽

Seafood Products ◽

Environmental Labels

Seafood products are important sources of protein and components of a healthy and sustainable diet. Understanding consumers’ preferences for fish products is crucial for increasing fish consumption. This article reports the consumer preferences and willingness to pay (WTP) for different fish species and attributes on representative samples in five European countries (n = 2509): France, Germany, Italy, Spain, and the UK. Consumer choices were investigated for fresh fish in a retail market under hypothetical situations arranged by a labelled choice experiment conducted for seven fish species: Cod, herring, seabass, seabream, salmon, trout, and pangasius. The results show the highest premiums for wild-caught fish than farm-raised alternatives. Ready-to-cook products are generally preferred to whole fish, whereas fish fillet preference is more species-specific. The results show positive premiums for a sustainability label and nutrition and health claims, with high heterogeneity across countries and species. With consumers’ preferences and WTP being largely country- and fish-dependent, businesses (fish companies, retailers, and others) should consider the specific market context and adapt their labelling strategies accordingly. Public authorities campaigns should inform consumers about the tangible benefits related with health and environmental labels.

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SEEDING DENSITY OF DIFFERENT FISH SPECIES IN POLYCULTURE

VESTNIK OF ASTRAKHAN STATE TECHNICAL UNIVERSITY SERIES FISHING INDUSTRY ◽

10.24143/2073-5529-2017-3-74-79 ◽

2017 ◽

pp. 74-79

Author(s):

Yuriy Borisovich Lvov

Keyword(s):

Fish Species ◽

Silver Carp ◽

Seeding Density ◽

Habitat Conditions ◽

Method Of Calculation ◽

Fish Breeding ◽

Trophic Preferences ◽

Breeding Zone ◽

Practical Progress

The article touches upon the principles, biological basics and practical progress of introduction of specific and age polyculture of fishes. Using the results of the analysis of literary and long-term native data, there has been offered the gradation of 12 fish species from different families by resistance to habitat conditions. Crucian ( Carassius gibelio ) has been chosen as the most sustainable object of cultivation. There has been taken an attempt to calculate the number of seeding different fish species in polyculture taking into account their physiological features is made. Subject to specific physiological features of the studied species, there was carried out recalculation of their natural reproductive performance in different fish-breeding zones, which is traditionally carried out for a carp ( Cyprinus carpio ). In particular, in the second fish-breeding zone with area of 1 hectare it is possible to breed 120 kg of carp, or 150 kg of crucian, or 75 kg of silver carp ( Hypophthalmichthys ). Overall productivity is made up of a share of fishes in polyculture, but taking into account tolerance of species, it can be lower than productivity calculated for carp. The method of calculation and formulas which give the chance to determine seeding density of fish species for breeding in polyculture have been offered. This technique makes it possible to use trophic preferences and consider tolerance of each species to the conditions of breeding areas.

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