Chemical changes in silver carp (<i>Hypophthalmichthys molitrix</i>) minced muscle during frozen storage: Effect of a previous washing process

Afsaneh Asgharzadeh; Bahareh Shabanpour; Santiago P. Aubourg; Hedayat Hosseini

doi:10.3989/gya.087109

Autores/as

Afsaneh Asgharzadeh Fisheries Department, Agricultural and Natural Resources University
Bahareh Shabanpour Fisheries Department, Agricultural and Natural Resources University
Santiago P. Aubourg Food Technology Department, Instituto de Investigaciones Marinas (CSIC)
Hedayat Hosseini National Nutrition and Food Technology Research Institute

DOI:

https://doi.org/10.3989/gya.087109

Palabras clave:

Acuicultura, Calidad, Carpa plateada, Congelación, Desmenuzado, Lavado, Surimi

Resumen

La carpa plateada (Hypophthalmichthys molitrix) ha adquirido un gran interés debido a su creciente producción acuícola y a su empleo en la elaboración de surimi. Este trabajo tiene como objetivo el estudio del efecto que sobre la calidad de músculo de carpa plateada desmenuzada puede tener un proceso de lavado seguido de conservación en congelación (6 meses; -18 °C). Así, se observó un efecto positivo del lavado sobre la calidad de acuerdo con un descenso en los contenidos de humedad exprimible, aminas volátiles, ácidos grasos libres y sustancias reactivas con el ácido tiobarbitúrico; esta mejora de calidad se mantuvo durante la conservación en congelación. Asimismo, la mayoría de los índices de calidad estudiados reflejaron pérdidas de calidad durante la conservación en congelación independientemente del tratamiento previo; sin embargo, la capacidad de retención de agua permaneció invariable durante la congelación en pescado previamente lavado.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

AOAC. 2005a. Official methods of analysis of the Association of Analytical Chemistry, 18th ed., chapter 39, p. 1 (code 39.1.01). Association of Official Analytical Chemists, Washington DC, USA.

AOAC. 2005b. Official methods of analysis of the Association of Analytical Chemistry, 18th ed., chapter 39, pp. 5-8 (code 39.1.15). Association of Official Analytical Chemists, Washington DC, USA.

Aubourg S. 2001. Fluorescence study of the pro-oxidant effect of free fatty acids on marine lipids. J. Sci. Food Agric. 81, 385-390. doi:10.1002/1097-0010(200103)81:4<385::AID-JSFA821>3.0.CO;2-X

Aubourg S, Lugasi A, Hóvári J, Piñeiro C, Lebovics V, Jakóczi I. 2004. Damage inhibition during frozen storage of horse mackerel (Trachurus trachurus) fillets by a previous plant extract treatment. J. Food Sci. 69, 136-141.

Aubourg S, Medina I. 1999. Influence of storage time on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage. J. Food Sci. 79, 1943 -1948. doi:10.1002/(SICI)1097-0010(199910)79:13<1943::AID-JSFA461>3.0.CO;2-J

Aubourg S, Sotelo C, Pérez-Martín R. 1998. Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection. J. Amer. Oil Chem. Soc. 75, 575-580. doi:10.1007/s11746-998-0068-x

Babbit J. 1986. Suitability of fish species as raw material. Food Technol. 40, 97-100, 134.

Bligh E, Dyer W. 1959. A rapid method of total extraction and purification. Can. J. Biochem. Physiol. 37, 911- 917. PMid:13671378

Dong S, Zeng M, Wang D, Liu Z, Zao Y, Yang H. 2008. Antioxidant and biochemical properties of protein hydrolysates prepared from silver carp (Hypophthalmichthys molitrix). Food Chem. 10, 1485-1493. doi:10.1016/j.foodchem.2007.10.011

Egan H, Kirk R, Sawyer R. 1997. Pearson’s Chemical Analysis of Foods, 9th ed., pp. 609-634. Churchill Livingstone, Edinburgh, Scotland, UK.

Erickson M. 1997. Lipid oxidation: Flavor and nutritional quality deterioration in frozen foods in Erickson M, Hung Y (Eds.) Quality in frozen food, pp. 141-173. Chapman and Hall, New York, USA.

Fan W, Chi Y, Zhang S. 2008. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmichthys molitrix) during storage in ice. Food Chem. 108, 148-153. doi:10.1016/j.foodchem.2007.10.057

FAO. 2007. Fishery statistics. Aquaculture production. In Food and Agriculture Organization of the United Nations, Yearbook 2005, Vol 100/2, pp. 55-56, Rome, Italy.

Friedman M. 1996. Nutritional value of proteins from different food sources. J. Agric. Food Chem. 44, 6-29. doi:10.1021/jf9400167

Kaneniwa M, Miao S, Yuan C, Iida H, Fukuda Y. 2000. Lipid components and enzymatic hydrolysis of lipids in muscle of Chinese freshwater fish. J. Amer. Oil Chem. Soc. 77, 825-831. doi:10.1007/s11746-000-0132-3

Kirk R, Sawyer R. 1991. Pearson’s Composition and Analysis of Foods, 9th ed., pp. 642-643. Longman Scientific and Technical, Singapore, Singapore.

Kyrana W, Laugovois V, Valsamis D. 1997. Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice. Int. J. Food Sci. Technol. 32, 339-347. doi:10.1046/j.1365-2621.1997.00408.x

Lin T, Park J. 1997. Effective washing condition reduce water usage for surimi processing. J. Aquat. Food Prod. Technol. 6, 65-79. doi:10.1300/J030v06n02_06

Liu M, Chen R, Tsai M, Yang J. 1991. Effect of gamma irradiation on the keeping quality and nutrients of tilapia (Oreochromis mossambicus) and silver carp (Hypophthalmichthys molitrix) stored at 1 °C. J. Sci. Food Agric. 57, 555-563. doi:10.1002/jsfa.2740570408

Luo U, Kuwahara R, Kaneniwa M, Murata Y, Yokoyama M. 2001. Comparison of gel properties of surimi from Alaska pollack and three freshwater fish species: effects of thermal processing and protein concentration. J. Food Eng. Phys. Propert. 66, 548-554.

Mackie I. 1993. The effects of freezing on flesh proteins. Food Rev. Intern. 9, 575-610. doi:10.1080/87559129309540979

Matsumoto J, Nogochi S. 1992. Cryostabilization of protein in surimi in Lanier T, Lee C (Eds.) Surimi Technology, pp. 357-388. Marcel Dekker, Inc., New York, USA.

Moral-Rama A. 1987. Physical and chemical methods for quality control in fish. Alimentación: Equipos y Tecnología, 3, 115-122.

Olafsdóttir G, Martinsdóttir E, Oehlenschläger J, Dalgaard P, Jensen B, Undeland I, Mackie I, Henehan G, Nielsen J, Nilsen H. 1997. Methods to evaluate fish freshness in research and industry. Trends Food Sci. Technol. 8, 258-265. doi:10.1016/S0924-2244(97)01049-2

Parvaneh V. 1998. Quality control and chemical analysis of food, pp. 250-251. Tehran University Publications, Tehran, Iran.

Pazos M, Gallardo J, Torres J, Medina I. 2005. Activity of grape polyphenol as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chem. 92, 547-557. doi:10.1016/j.foodchem.2004.07.036

Piclet G. 1987. Le poisson aliment. Composition et intérêt nutritionnel. Cah. Nutr. Diét. XXII, 317-335.

Reddy G, Srikar L. 1991. Preprocessing ice storage effects on functional properties of fish mince protein. J. Food Sci. 56, 965-968. doi:10.1111/j.1365-2621.1991.tb14617.x

Richards M, Hultin H. 2002. Contributions of blood and blood components to lipid oxidation in fish muscle. J. Agric. Food Chem. 50, 555-564. doi:10.1021/jf010562h PMid:11804529

Richards M, Kelleher S, Hultin H. 1998. Effect of washing with or without antioxidants on quality retention of mackerel fillets during refrigerated and frozen storage. J. Agric. Food Chem. 46, 4363-4371. doi:10.1021/jf980311h

Roos N, Leth T, Jakobsen J, Haraksingh Thilsted S. 2002. High vitamin A content in some small fish species in Bangladesh: perspective for food-based strategies to reduce vitamin A deficiency. Int. J. Food Sci. Technol. 53, 425-437.

Sánchez-Alonso I, Haji-Maleki R, Borderías J. 2006. Effect of wheat fibre in frozen storage fish muscular gels. Eur. Food Res. Technol. 223, 571-576. doi:10.1007/s00217-005-0242-4

Siddaiah D, Vidya Sagar Redy G, Raju C, Chandrasekhar T. 2001. Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage. Food Res. Intern. 34, 47-53. doi:10.1016/S0963-9969(00)00127-7

Sikorski Z, Kolakowski E. 2000. Endogenous enzyme activity and seafood quality: Influence of chilling, freezing, and other environmental factors in Haard N, Simpson B (Eds.) Seafood enzymes, pp. 451-487. Marcel Dekker, New York, USA.

Sikorski Z, Kolakowska A. 1994. Changes in protein in frozen stored fish in Sikorski Z, Sun Pan B (Eds.) Seafood proteins, pp. 99-112. Chapman and Hall, New York, USA.

Simopoulos A. 1997. Nutritional aspects of fish in Luten J, Börrensen T, Oehlenschläger J (Eds.) Seafood from producer to consumer, Integrated Approach to Quality, pp. 589-607. Elsevier Science, London, UK.

Stickney R. 1990. A global overview of aquaculture production. Food Rev. Intern. 6, 299-315. doi:10.1080/87559129009540874

Suvanich V, Jahncke M, Marshall D. 2000. Changes in selected chemical quality characteristics of Channel catfish frame mince during chill and frozen storage. J. Food Sci. 65, 24-29. doi:10.1111/j.1365-2621.2000.tb15950.x

Undeland I, Ekstrand B, Lingnert H. 1998. Lipid oxidation in minced herring (Clupea harengus) during frozen storage. Effect of washing and precooking. J. Agric. Food Chem. 46, 2319-2328. doi:10.1021/jf9707795

Uresti R, Téllez-Luis S, Ramírez J, Vázquez M. 2004. Use of diary proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix). Food Chem. 86, 257-262. doi:10.1016/j.foodchem.2003.09.033

Vareltzis K, Koufidis D, Graviilidou E, Papavergou E, Vasiliadou S. 1997. Effectiveness of a natural rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage. Zeitsch. Lebensm. Unters. Forsch. 205, 93-96. doi:10.1007/s002170050131

Visessanguan W, Chutima T, Munehiko T. 2005. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand. Food Hydrocol. 19, 197-207. doi:10.1016/j.foodhyd.2004.05.004

Vujkovic G, Karlovic D, Vujkovic I, Vörösbatranyi I, Jovanovic B. 1999. Composition of muscle tissue lipids of silver carp and bighead carp. J. Amer. Oil Chem. Soc. 76, 475-480. doi:10.1007/s11746-999-0027-1

Whittle K, Hardy R, Hobbs G. 1990. Chilled fish and fishery products in Gormley T. (Ed.) Chilled foods: The state of the art, pp. 87-116. Elsevier Applied Science, New York, USA.

Yoshida H, Kondo I, Kajimoto G. 1992. Participation of free fatty acids in the oxidation of purified soybean oil during microwave heating. J. Amer. Oil Chem. Soc. 69, 1136-1140. doi:10.1007/BF02541050

Yuan C, Fukuda Y, Kaneniwa M, Chen S, Cheng Y, Wang X, Konno K. 2005. Comparison of gel-forming properties of silver carp (Hypophthalmichthys molitrix) surimi prepared in different seasons. J. Food Sci. 70, C326-C331.