The Experts below are selected from a list of 2010 Experts worldwide ranked by ideXlab platform

Santiago P Aubourg - One of the best experts on this subject based on the ideXlab platform.

  • impact of a packing medium with alga bifurcaria bifurcata extract on canned atlantic mackerel Scomber Scombrus quality
    Journal of the Science of Food and Agriculture, 2018
    Co-Authors: Roberta G Barbosa, Marcos Trigo, Roseane Fett, Santiago P Aubourg
    Abstract:

    The present research focused on the quality of canned fish. Its primary objective was the quality enhancement of canned Atlantic mackerel (Scomber Scombrus) by including an aqueous Bifurcaria bifurcata extract in the packing medium. Various alga extract concentrations were tested and compared with a control without alga extract. After 3 months of canned storage, the cans were opened and quality changes in fish white muscle were analyzed.; Results: An inhibitory effect on lipid oxidation development (tertiary compound formation) and color parameter (L* and b*) values was observed as a result of the alga presence in the packing medium. On the contrary, the presence of the alga extract did not produce any effect on volatile compound (total and trimethylamine) formation and lipid hydrolysis (free fatty acid formation) development.; Conclusion: A preservative effect derived from the use of an aqueous B. bifurcata extract as packing medium is concluded, and this result is primarily linked to the presence of hydrophilic preservative molecules. The packing system proposed in this work constitutes a novel and promising strategy to enhance the quality of commercial canned fish products. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

  • effect of jumbo squid dosidicus gigas skin extract on the microbial activity in chilled mackerel Scomber Scombrus
    Lwt - Food Science and Technology, 2016
    Co-Authors: Josafat Marina Ezquerrabrauer, Jose M Miranda, Alberto Cepeda, Jorge Barrosvelazquez, Santiago P Aubourg
    Abstract:

    Abstract During the industrial processing of jumbo squid ( Dosidicus gigas ), large amounts of by-products containing biological active compounds are generated. In this study, aqueous solutions including acetic acid-ethanol extracts of jumbo squid skin (JSS) were tested at three different concentrations as icing media. The effects of the JSS extracts on the quality evolution of chilled mackerel ( Scomber Scombrus ) were monitored. A significant inhibition (p

  • effect of high pressure processing of atlantic mackerel Scomber Scombrus on biochemical changes during commercial frozen storage
    Food and Bioprocess Technology, 2015
    Co-Authors: Manuel Pazos, Santiago P Aubourg, Antonio J Torres, Liliana G Fidalgo, M Vazquez, Lucia Mendez, Jorge A Saraiva
    Abstract:

    This research focuses on biochemical changes related to quality losses observed in Atlantic mackerel (Scomber Scombrus) muscle stored under commercial frozen storage conditions (9 months, −18 °C) when subjected to high-hydrostatic pressure (HHP) treatments (125, 150, 175, and 200 MPa for 0 min) before freezing. After freezing, free fatty acid (FFA) formation (lipid hydrolysis assessment) showed a marked inhibition in HHP-treated fish and during frozen storage of samples treated at 175 MPa. Fluorescence ratio (FR) assessment of tertiary lipid oxidation showed a partial inhibitory effect during the 0–9-month period for samples treated at 175 and 200 MPa. After a 3-month storage of samples treated at these pressure levels, one-dimensional SDS-PAGE analysis of the sarcoplasmic protein fraction revealed the disappearance of a band; additionally, samples treated at 150 MPa showed the same effect at month 9. After gel excision, trypsin digestion, tandem mass spectrometry (MS/MS), and sequence database analysis, the band was identified as phosphoglycerate mutase 2 (28.7 kDa). On the other hand, HHP processing did not show a significant effect on trimethylamine (TMA) values, primary and secondary lipid oxidation, PUFA levels, 1-D myofibril protein pattern, and the activity of acid phosphatase and cathepsins B and D. Biochemical quality indices such as FFA, TMA, and FR and the activity of acid phosphatase and cathepsin B showed a progressive increase throughout the frozen storage of all samples.

  • effect of high pressure pre treatments on enzymatic activities of atlantic mackerel Scomber Scombrus during frozen storage
    Innovative Food Science and Emerging Technologies, 2014
    Co-Authors: Liliana G Fidalgo, Santiago P Aubourg, Manuel Vazquez, Jorge A Saraiva, Antonio J Torres
    Abstract:

    Abstract In this work, we studied the effect of high-pressure processing (HPP) pre-treatments (150, 300 and 450 MPa for 0, 2.5 and 5 min) on key enzyme activities in Atlantic mackerel (Scomber Scombrus) during frozen storage (3 months of accelerated storage, − 10 °C). Except for a minor decrease from treatment at 450 MPa, no substantial effect on acid phosphatase activity was observed. In contrast, cathepsins B and D and lipase were affected by HPP and frozen storage. Increasing the pressure reduced cathepsin B and lipase activities. Generally, increasing the holding time at 150 MPa increased the activity of cathepsin B and lipase (except at month 1), while increasing the holding time at 300 MPa reduced the lipase activity, and no effect was observed at 450 MPa. Overall, cathepsin D activity increased with frozen storage time and for treatments at 300 MPa but decreased at 450 MPa. This work provides novel information of HPP pre-treatments application, lowering enzyme activity during frozen storage of Atlantic mackerel. Industrial relevance The activity of fish endogenous enzymes has an important role in its deterioration during frozen storage, limiting its commercialisation. This research presents valuable information concerning the employment of high-pressure processing pre-treatments to reduce deteriorative enzymatic activities during the subsequent frozen storage of Atlantic mackerel (Scomber Scombrus). High-pressure processing pre-treatments can so be of interest for fish processors to enhance the frozen storage of these fish species and possibly of others.

  • selective targeted effect of high pressure processing on proteins related to quality a proteomics evidence in atlantic mackerel Scomber Scombrus
    Food and Bioprocess Technology, 2014
    Co-Authors: Manuel Pazos, Jose Manuel Gallardo, Lucia Mendez, Santiago P Aubourg
    Abstract:

    The effect of high hydrostatic pressure (HHP) treatment (150, 300, and 450 MPa for 0, 2.5, and 5 min) on total sodium dodecyl sulfate (SDS)-soluble and sarcoplasmic proteins in frozen (−10 °C for 3 months) Atlantic mackerel (Scomber Scombrus) was evaluated. Proteomics tools based on image analysis of SDS-polyacrylamide gel electrophoresis (SDS-PAGE) protein gels and protein identification by tandem mass spectrometry (MS/MS) were applied. Total SDS-soluble proteins, composed in high proportion of myofibrillar proteins, were stable under pressurization treatment in terms of solubility and electrophoretic gel profiles. However, pressurization reduced sarcoplasmic proteins’ solubility, modified their one-dimensional (1-D)/two-dimensional (2-D) SDS-PAGE patterns in a direct-dependent manner, and exerted a selective effect on particular sarcoplasmic proteins depending on processing conditions. Thus, protein bands assigned to creatine kinase, fructose-bisphosphate aldolase A, glycogen phosphorylase, and β-enolase were degraded at 300–450 MPa. Additionally, the stability of triosephosphate isomerase B, phosphoglucomutase, and phosphoglycerate kinase-1 was found to be HHP-reduced when submitted at 450 MPa. HHP processing (300–450 MPa) also induced a cross-linking product formation of pyruvate kinase and two compounds derived from tropomyosin at 450 MPa. Frozen storage time of pressurized samples induced an additional lessening in protein solubility, but electrophoretic patterns were not modified. The present investigation emphasizes the higher lability of sarcoplasmic proteins under HHP treatment and the important role of these proteins in the sensory quality enhancement provided by milder HHP conditions on frozen mackerel. HHP technology is expected to boost the development of novel tailored processing approaches to tackle food quality challenges.

Rustad Turid - One of the best experts on this subject based on the ideXlab platform.

  • The Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins.
    'University of Zagreb - University Computing Centre', 2019
    Co-Authors: Cropotova Janna, Mozuraityte Revilija, Standal, Inger Beate, Aftret, Kari Cecilie, Rustad Turid
    Abstract:

    The aim of the present study was to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract and ascorbyl palmitate) on quality parameters of Atlantic mackerel (Scomber Scombrus) during chilled storage. The mackerel fillets were treated with the antioxidants, exposed to sous-vide cooking at 70 °C and 80 °C for 10 and 20 minutes, and further stored for 1, 3, 9 and 15 days at 0±1 °C. Changes in dry matter and ash, cook loss, protein oxidation and solubility, as well as texture parameters in sous-vide cooked mackerel during storage, were assessed by application of multiple regression analysis. It was revealed that duration of chilled storage had the highest contribution to the decrease in cook loss due to a possible re-absorbtion of water released during cooking by unfolded proteins. At the same time, this parameter increased protein carbonylation in mackerel samples, resulting in a decreased protein solubility due to aggregation of proteins and subsequent toughening of the Fish muscle. However, the use of antioxidants has shown to be highly efficient in relation to the decrease in protein carbonylation in analyzed fish samples

  • Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber Scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation
    'Wiley', 2019
    Co-Authors: Cropotova Janna, Mozuraityte Revilija, Standal, Inger Beate, Gløvlen Magnhild, Rustad Turid
    Abstract:

    Changes in quality characteristics in relation to protease activity and protein oxidation in chilled, superchilled and frozen mackerel fillets during storage were studied. The solubility of sarcoplasmic proteins was quite stable in mackerel samples for all storage experiments, whereas the solubility of myofibrillar proteins decreased in both superchilled and frozen samples. A significant correlation (r = 0.983, P < 0.05) between the increased activity of cathepsin B+L in chilled fillets and softening of the fish flesh during storage was revealed. Contrary with chilled samples, the texture of superchilled mackerel fillets became tougher along the storage period, which can be explained by a higher rate of myofibrillar oxidation (r = 0.940, P < 0.05). The hardness and drip loss decreased slightly at the end of frozen storage. Superchilling preserved the quality of mackerel fillets with the least side effects in relation to protein solubility, drip loss and softening of the fish tissue as compared to chilled and frozen storage.Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber Scombrus) fillets – changes in texture, drip loss, protein solubility and oxidationacceptedVersio

  • The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber Scombrus)
    'Informa UK Limited', 2019
    Co-Authors: Cropotova Janna, Mozuraityte Revilija, Standal, Inger Beate, Rustad Turid
    Abstract:

    The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber Scombrus) during chilled storage. The mackerel fillets were exposed to sous-vide treatment at 60, 75, and 90°C for 10, 15, and 20 min and further stored for 1, 3, and 7 days at 4 ± 1°C before analysis. Changes in pH, water content and cook loss, amount of water- and salt-soluble proteins, texture, and color parameters, as well as accumulation of lipid oxidation products in sous-vide-cooked mackerel were assessed. Sous-vide cooking time and temperature had the lowest contribution to the formation of primary and secondary products of lipid oxidation, as well as increase in yellowness of the fish flesh due to their accumulation; whereas duration of chilled storage led to a significant increase in oxidation and yellowness (p < 0.05). Duration of chilled storage also affected structural and textural properties of the fish muscle, leading to a decreased cook loss. At the same time, sous-vide cooking decreased the firmness of the fish muscle. Duration of chilled storage was found to have the highest significant effect (p < 0.001) on all physicochemical characteristics of sous-vide-cooked mackerelacceptedVersio

  • The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber Scombrus)
    Taylor & Francis Online, 2019
    Co-Authors: Cropotova Janna, Mozuraityte Revilija, Standal, Inger Beate, Rustad Turid
    Abstract:

    The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber Scombrus) during chilled storage. The mackerel fillets were exposed to sous-vide treatment at 60, 75, and 90°C for 10, 15, and 20 min and further stored for 1, 3, and 7 days at 4 ± 1°C before analysis. Changes in pH, water content and cook loss, amount of water- and salt-soluble proteins, texture, and color parameters, as well as accumulation of lipid oxidation products in sous-vide-cooked mackerel were assessed. Sous-vide cooking time and temperature had the lowest contribution to the formation of primary and secondary products of lipid oxidation, as well as increase in yellowness of the fish flesh due to their accumulation; whereas duration of chilled storage led to a significant increase in oxidation and yellowness (p < 0.05). Duration of chilled storage also affected structural and textural properties of the fish muscle, leading to a decreased cook loss. At the same time, sous-vide cooking decreased the firmness of the fish muscle. Duration of chilled storage was found to have the highest significant effect (p < 0.001) on all physicochemical characteristics of sous-vide-cooked mackere

  • The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber Scombrus)
    'Informa UK Limited', 2019
    Co-Authors: Cropotova Janna, Mozuraityte Revilija, Standal, Inger Beate, Rustad Turid
    Abstract:

    Full Article Figures & data References Citations Metrics Reprints & Permissions Get access ABSTRACT The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber Scombrus) during chilled storage. The mackerel fillets were exposed to sous-vide treatment at 60, 75, and 90°C for 10, 15, and 20 min and further stored for 1, 3, and 7 days at 4 ± 1°C before analysis. Changes in pH, water content and cook loss, amount of water- and salt-soluble proteins, texture, and color parameters, as well as accumulation of lipid oxidation products in sous-vide-cooked mackerel were assessed. Sous-vide cooking time and temperature had the lowest contribution to the formation of primary and secondary products of lipid oxidation, as well as increase in yellowness of the fish flesh due to their accumulation; whereas duration of chilled storage led to a significant increase in oxidation and yellowness (p < 0.05). Duration of chilled storage also affected structural and textural properties of the fish muscle, leading to a decreased cook loss. At the same time, sous-vide cooking decreased the firmness of the fish muscle. Duration of chilled storage was found to have the highest significant effect (p < 0.001) on all physicochemical characteristics of sous-vide-cooked mackerel

Antonio J Torres - One of the best experts on this subject based on the ideXlab platform.

  • effect of high pressure processing of atlantic mackerel Scomber Scombrus on biochemical changes during commercial frozen storage
    Food and Bioprocess Technology, 2015
    Co-Authors: Manuel Pazos, Santiago P Aubourg, Antonio J Torres, Liliana G Fidalgo, M Vazquez, Lucia Mendez, Jorge A Saraiva
    Abstract:

    This research focuses on biochemical changes related to quality losses observed in Atlantic mackerel (Scomber Scombrus) muscle stored under commercial frozen storage conditions (9 months, −18 °C) when subjected to high-hydrostatic pressure (HHP) treatments (125, 150, 175, and 200 MPa for 0 min) before freezing. After freezing, free fatty acid (FFA) formation (lipid hydrolysis assessment) showed a marked inhibition in HHP-treated fish and during frozen storage of samples treated at 175 MPa. Fluorescence ratio (FR) assessment of tertiary lipid oxidation showed a partial inhibitory effect during the 0–9-month period for samples treated at 175 and 200 MPa. After a 3-month storage of samples treated at these pressure levels, one-dimensional SDS-PAGE analysis of the sarcoplasmic protein fraction revealed the disappearance of a band; additionally, samples treated at 150 MPa showed the same effect at month 9. After gel excision, trypsin digestion, tandem mass spectrometry (MS/MS), and sequence database analysis, the band was identified as phosphoglycerate mutase 2 (28.7 kDa). On the other hand, HHP processing did not show a significant effect on trimethylamine (TMA) values, primary and secondary lipid oxidation, PUFA levels, 1-D myofibril protein pattern, and the activity of acid phosphatase and cathepsins B and D. Biochemical quality indices such as FFA, TMA, and FR and the activity of acid phosphatase and cathepsin B showed a progressive increase throughout the frozen storage of all samples.

  • effect of high pressure pre treatments on enzymatic activities of atlantic mackerel Scomber Scombrus during frozen storage
    Innovative Food Science and Emerging Technologies, 2014
    Co-Authors: Liliana G Fidalgo, Santiago P Aubourg, Manuel Vazquez, Jorge A Saraiva, Antonio J Torres
    Abstract:

    Abstract In this work, we studied the effect of high-pressure processing (HPP) pre-treatments (150, 300 and 450 MPa for 0, 2.5 and 5 min) on key enzyme activities in Atlantic mackerel (Scomber Scombrus) during frozen storage (3 months of accelerated storage, − 10 °C). Except for a minor decrease from treatment at 450 MPa, no substantial effect on acid phosphatase activity was observed. In contrast, cathepsins B and D and lipase were affected by HPP and frozen storage. Increasing the pressure reduced cathepsin B and lipase activities. Generally, increasing the holding time at 150 MPa increased the activity of cathepsin B and lipase (except at month 1), while increasing the holding time at 300 MPa reduced the lipase activity, and no effect was observed at 450 MPa. Overall, cathepsin D activity increased with frozen storage time and for treatments at 300 MPa but decreased at 450 MPa. This work provides novel information of HPP pre-treatments application, lowering enzyme activity during frozen storage of Atlantic mackerel. Industrial relevance The activity of fish endogenous enzymes has an important role in its deterioration during frozen storage, limiting its commercialisation. This research presents valuable information concerning the employment of high-pressure processing pre-treatments to reduce deteriorative enzymatic activities during the subsequent frozen storage of Atlantic mackerel (Scomber Scombrus). High-pressure processing pre-treatments can so be of interest for fish processors to enhance the frozen storage of these fish species and possibly of others.

  • effect of high pressure treatments applied before freezing and frozen storage on the functional and sensory properties of atlantic mackerel Scomber Scombrus
    Lwt - Food Science and Technology, 2013
    Co-Authors: Santiago P Aubourg, Antonio J Torres, Jorge A Saraiva, Esther Guerrarodriguez, Manuel Vazquez
    Abstract:

    Abstract The frozen storage of Atlantic mackerel ( Scomber Scombrus ) is limited by lipid damage causing sensory quality losses, an important drawback to its commercialisation. This work deals with changes in functional and sensory properties during freezing and frozen storage of Atlantic mackerel pre-treated by high hydrostatic pressure processing (HPP). Three levels of pressure (150, 300, and 450 MPa), holding time (0.0, 2.5, and 5.0 min), and frozen storage time (0, 1, and 3 months) were tested. Expressible water, CIE colour parameters, mechanical texture parameters and sensory parameters were evaluated. Results showed that HPP at 150 MPa lowered the expressible water of raw samples by 40% and thus improving the quality of frozen muscle. During frozen storage, the flesh colour of the controls (no HPP) tended to yellowness, while 150 MPa treatments yielded samples with lightness similar to fresh muscle. HPP effects on the colour parameters were negligible. Hardness and chewiness values of HPP-treated samples and no-HPP controls were similar. Sensory analysis suggested that 150 MPa did not affect the flesh odour. Most importantly, the sensorial acceptability of oven cooked HPP-treated samples was better than that of frozen fillet controls and similar to that of fresh mackerel.

  • lipid hydrolysis and oxidation development in frozen mackerel Scomber Scombrus effect of a high hydrostatic pressure pre treatment
    Innovative Food Science and Emerging Technologies, 2013
    Co-Authors: Manuel Vazquez, Antonio J Torres, Jose Manuel Gallardo, Jorge A Saraiva, Santiago P Aubourg
    Abstract:

    Abstract This work focused on assessing lipid damage during the storage of frozen Atlantic mackerel ( Scomber Scombrus ) subjected to a high hydrostatic pressure (HHP) treatment (150, 300, 450 MPa with holding times of 0.0, 2.5, and 5.0 min) prior to freezing. The extent of lipid hydrolysis (free fatty acids) and oxidation (peroxide, thiobarbituric acid reactive substance and fluorescent and browning compound formation) as well as the polyene content were analysed during 3 months of accelerated storage at − 10 °C. A marked inhibition (p   0.05) in the content of primary and secondary oxidation compounds were observed. Industrial relevance Frozen storage of fatty fish species is known to be strongly limited by the lipid damage development, being this an important drawback for its commercialisation as such or for its further employment as raw material in other kinds of processing (canneries, smoking, etc.). Present research provides novel and valuable information concerning the employment of high hydrostatic pressure technology to inhibit lipid damage (hydrolysis and oxidation) during the further frozen storage of mackerel ( Scomber Scombrus ). Thus, pressure (150, 300 and 450 MPa) and holding time (0.0, 2.5 and 5.0 min) conditions tested showed to be profitable to partially inhibit lipid damage.

Turid Rustad - One of the best experts on this subject based on the ideXlab platform.

  • effects of anatomical variation of muscle on composition and oxidation susceptibility of atlantic mackerel Scomber Scombrus
    Lwt - Food Science and Technology, 2021
    Co-Authors: Hildur Inga Sveinsdottir, Magnea G Karlsdottir, Sigurjon Arason, Turid Rustad, Sandra Bjork Sverrisdottir, Maria Gudjonsdottir
    Abstract:

    Abstract Atlantic mackerel (Scomber Scombrus) is a fatty fish with high ratio of dark muscle. The subcutaneous muscle on the dorsal and ventral side of the fillet is prone to yellow discolouration, attributed to lipid oxidation. The question is if this is solely due to the position of the muscle under the skin or if this muscle is more susceptible to oxidation than other dark muscle. The aim of the study was to evaluate if anatomical variation in the muscle of Atlantic mackerel could affect the oxidation susceptibility and/or its processability. Water and lipid content, fatty acids composition, colour and lipid oxidation (assessed by heme-iron content) and hydrolysis (assessed by free fatty acid ratios) susceptibility were determined. Heme-iron content of dark muscle differed depending on anatomical position and was higher dorsal and ventral dark muscle than in other dark muscle, indicating higher oxidation susceptibility. Furthermore, the ventral and dorsal light muscle and the medial dark muscle had lower free fatty acid content (0.57–1.15 g FFA/100 g lipids) compared to lateral and ventral dark muscle (3.40–3.62 g FFA/100 g lipids). The results indicate that lateral, ventral and dorsal dark muscle are more susceptible to lipid oxidation and hydrolysis.

  • effect of rosemary on stabilization of proteins during frozen storage of mackerel Scomber Scombrus
    Journal of Aquatic Food Product Technology, 2021
    Co-Authors: Kristine Kvangarsnes, Turid Rustad, Trygg Normann Barnung, Wenche Emblem Larssen, Grete Hansen Aas
    Abstract:

    The effect of rosemary extract (Rosmarinus officinalis L) as an antioxidant on the quality of Atlantic mackerel (Scomber Scombrus) fillets stored at −30°C for nine months was studied. Results showe...

  • the effect of sous vide cooking parameters chilled storage and antioxidants on quality characteristics of atlantic mackerel Scomber Scombrus in relation to structural changes in proteins
    Food Technology and Biotechnology, 2019
    Co-Authors: Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Kari Cecilie Aftret, Turid Rustad
    Abstract:

    The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract with ascorbyl palmitate) on quality parameters of Atlantic mackerel (Scomber Scombrus) during chilled storage. The mackerel fillets were treated with the antioxidants, exposed to sous-vide cooking at 70 and 80 °C for 10 and 20 min, and further stored for 1, 3, 9 and 15 days at (0±1) °C. Changes in dry matter and ash, cook loss, protein oxidation and solubility, as well as texture parameters in sous-vide cooked mackerel during storage, were assessed by application of multiple regression analysis. It was revealed that duration of chilled storage had the highest contribution to the decrease in cook loss due to a possible reabsorption of water released during cooking by unfolded proteins. At the same time, this parameter increased protein carbonylation in mackerel samples, resulting in a decreased protein solubility due to aggregation of proteins and subsequent toughening of the fish muscle. However, the use of antioxidants has shown to be highly efficient in decreasing the protein carbonylation in the analysed fish samples.

  • The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber Scombrus)
    Journal of Aquatic Food Product Technology, 2019
    Co-Authors: Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Turid Rustad
    Abstract:

    ABSTRACTThe aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber Scombrus) d...

  • quality of filleted atlantic mackerel Scomber Scombrus during chilled and frozen storage changes in lipids vitamin d proteins and small metabolites including biogenic amines
    Journal of Aquatic Food Product Technology, 2018
    Co-Authors: Inger Beate Standal, Turid Rustad, Revilija Mozuraityte, Leili Alinasabhematabadi, Nilsgunnar Carlsson, Ingrid Undeland
    Abstract:

    Quality changes of vacuum-packed Atlantic mackerel (Scomber Scombrus) fillets during 12 months’ frozen storage at −27°C and 9 days’ chilled storage at +4°C were evaluated. Freezing at −27°C preserv...

Cropotova Janna - One of the best experts on this subject based on the ideXlab platform.

  • The Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins.
    'University of Zagreb - University Computing Centre', 2019
    Co-Authors: Cropotova Janna, Mozuraityte Revilija, Standal, Inger Beate, Aftret, Kari Cecilie, Rustad Turid
    Abstract:

    The aim of the present study was to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract and ascorbyl palmitate) on quality parameters of Atlantic mackerel (Scomber Scombrus) during chilled storage. The mackerel fillets were treated with the antioxidants, exposed to sous-vide cooking at 70 °C and 80 °C for 10 and 20 minutes, and further stored for 1, 3, 9 and 15 days at 0±1 °C. Changes in dry matter and ash, cook loss, protein oxidation and solubility, as well as texture parameters in sous-vide cooked mackerel during storage, were assessed by application of multiple regression analysis. It was revealed that duration of chilled storage had the highest contribution to the decrease in cook loss due to a possible re-absorbtion of water released during cooking by unfolded proteins. At the same time, this parameter increased protein carbonylation in mackerel samples, resulting in a decreased protein solubility due to aggregation of proteins and subsequent toughening of the Fish muscle. However, the use of antioxidants has shown to be highly efficient in relation to the decrease in protein carbonylation in analyzed fish samples

  • Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber Scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation
    'Wiley', 2019
    Co-Authors: Cropotova Janna, Mozuraityte Revilija, Standal, Inger Beate, Gløvlen Magnhild, Rustad Turid
    Abstract:

    Changes in quality characteristics in relation to protease activity and protein oxidation in chilled, superchilled and frozen mackerel fillets during storage were studied. The solubility of sarcoplasmic proteins was quite stable in mackerel samples for all storage experiments, whereas the solubility of myofibrillar proteins decreased in both superchilled and frozen samples. A significant correlation (r = 0.983, P < 0.05) between the increased activity of cathepsin B+L in chilled fillets and softening of the fish flesh during storage was revealed. Contrary with chilled samples, the texture of superchilled mackerel fillets became tougher along the storage period, which can be explained by a higher rate of myofibrillar oxidation (r = 0.940, P < 0.05). The hardness and drip loss decreased slightly at the end of frozen storage. Superchilling preserved the quality of mackerel fillets with the least side effects in relation to protein solubility, drip loss and softening of the fish tissue as compared to chilled and frozen storage.Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber Scombrus) fillets – changes in texture, drip loss, protein solubility and oxidationacceptedVersio

  • The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber Scombrus)
    'Informa UK Limited', 2019
    Co-Authors: Cropotova Janna, Mozuraityte Revilija, Standal, Inger Beate, Rustad Turid
    Abstract:

    The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber Scombrus) during chilled storage. The mackerel fillets were exposed to sous-vide treatment at 60, 75, and 90°C for 10, 15, and 20 min and further stored for 1, 3, and 7 days at 4 ± 1°C before analysis. Changes in pH, water content and cook loss, amount of water- and salt-soluble proteins, texture, and color parameters, as well as accumulation of lipid oxidation products in sous-vide-cooked mackerel were assessed. Sous-vide cooking time and temperature had the lowest contribution to the formation of primary and secondary products of lipid oxidation, as well as increase in yellowness of the fish flesh due to their accumulation; whereas duration of chilled storage led to a significant increase in oxidation and yellowness (p < 0.05). Duration of chilled storage also affected structural and textural properties of the fish muscle, leading to a decreased cook loss. At the same time, sous-vide cooking decreased the firmness of the fish muscle. Duration of chilled storage was found to have the highest significant effect (p < 0.001) on all physicochemical characteristics of sous-vide-cooked mackerelacceptedVersio

  • The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber Scombrus)
    Taylor & Francis Online, 2019
    Co-Authors: Cropotova Janna, Mozuraityte Revilija, Standal, Inger Beate, Rustad Turid
    Abstract:

    The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber Scombrus) during chilled storage. The mackerel fillets were exposed to sous-vide treatment at 60, 75, and 90°C for 10, 15, and 20 min and further stored for 1, 3, and 7 days at 4 ± 1°C before analysis. Changes in pH, water content and cook loss, amount of water- and salt-soluble proteins, texture, and color parameters, as well as accumulation of lipid oxidation products in sous-vide-cooked mackerel were assessed. Sous-vide cooking time and temperature had the lowest contribution to the formation of primary and secondary products of lipid oxidation, as well as increase in yellowness of the fish flesh due to their accumulation; whereas duration of chilled storage led to a significant increase in oxidation and yellowness (p < 0.05). Duration of chilled storage also affected structural and textural properties of the fish muscle, leading to a decreased cook loss. At the same time, sous-vide cooking decreased the firmness of the fish muscle. Duration of chilled storage was found to have the highest significant effect (p < 0.001) on all physicochemical characteristics of sous-vide-cooked mackere

  • The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber Scombrus)
    'Informa UK Limited', 2019
    Co-Authors: Cropotova Janna, Mozuraityte Revilija, Standal, Inger Beate, Rustad Turid
    Abstract:

    Full Article Figures & data References Citations Metrics Reprints & Permissions Get access ABSTRACT The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber Scombrus) during chilled storage. The mackerel fillets were exposed to sous-vide treatment at 60, 75, and 90°C for 10, 15, and 20 min and further stored for 1, 3, and 7 days at 4 ± 1°C before analysis. Changes in pH, water content and cook loss, amount of water- and salt-soluble proteins, texture, and color parameters, as well as accumulation of lipid oxidation products in sous-vide-cooked mackerel were assessed. Sous-vide cooking time and temperature had the lowest contribution to the formation of primary and secondary products of lipid oxidation, as well as increase in yellowness of the fish flesh due to their accumulation; whereas duration of chilled storage led to a significant increase in oxidation and yellowness (p < 0.05). Duration of chilled storage also affected structural and textural properties of the fish muscle, leading to a decreased cook loss. At the same time, sous-vide cooking decreased the firmness of the fish muscle. Duration of chilled storage was found to have the highest significant effect (p < 0.001) on all physicochemical characteristics of sous-vide-cooked mackerel