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Fish Fillet (fish + fillet)

Distribution by Scientific Domains

Chemistry	72%
Earth and Environmental Science	22%

Selected Abstracts

MASS TRANSFER IN PACIFIC HAKE (Merluccius australis) PACKED IN REFRIGERATED MODIFIED ATMOSPHERE

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2001
R. SIMPSON
ABSTRACT The objective of this research was to develop, and experimentally validate a fully mathematical model, to predict mass transfer phenomena in Pacific Hake (Merluccius australis) packed in refrigerated modified atmosphere. A mathematical model to predict mass transfer of CO2, O2, N2 and water vapor was developed and validated. The diffusion model was developed utilizing Fick's second law, considering fish fillet as an infinite slab and applied to Pacific Hake (lean fish species) under refrigeration conditions. CO2 diffusivity of Pacific Hake was determined by an inverse procedure at OC and resulted in a value of 5.19 × 10,10 [m2/s] that is in accordance with values reported in the literature. However, postmortem variations of pH could affect solubility and diffusivity of CO2 in fish muscle. [source]

INFLUENCE OF FROZEN PERIOD ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL QUALITY OF NILE TILAPIA FISH (OREOCHROMIS NILOTICUS)

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2010
SHIMELIS A. EMIRE
ABSTRACT The rationale of the study was to investigate the influence of frozen period on quality of fish fillet. The proximate composition and microbiological analyses were carried out at 15 days interval on tilapia fish fillets during frozen storage. It was found that the protein, moisture and ash contents decreased significantly (P < 0.05) during the entire storage period. However, the fat content increased from 0.37 ± 0.01 to 0.56 ± 0.01 g/100 g of fillet. The total volatile bases nitrogen and pH values also increased significantly The total bacterial load in fresh fillets was reduced from 2.57 × 106 to 8.2 × 105 cfu/g after 90 days of frozen storage. The total coliforms decreased from 460 to 23 MPN/g and the fecal coliforms decreased from 23 MPN/g to undetectable level, respectively. Thus, a significant quality loss was observed for tilapia during storage. However, the present frozen conditions retained the fish material under acceptable microbiological conditions for human consumption. PRACTICAL APPLICATIONS The main challenge that fish industries face in developing countries like Ethiopia is to comply with consumer expectations, particularly on product quality. The quality of fresh fish is one of the key factors that govern the shelf life of the final product at low temperature preservation. The Ethiopian fish production and marketing enterprise is vested with the responsibility of inland fisheries processing and marketing. The enterprise, without any scientific basis, labeled the frozen tilapia fish shelf life to be 9 months. Therefore, the aim of this study was to investigate the low-temperature (,18C) preservation technique practiced by the enterprise in order to evaluate the influence of frozen period on quality of a fish fillet. The results on changes in proximate composition and microbial load of Nile tilapia fish fillet enabled to determine the frozen period of a fish fillet that can be fit for human consumption devoid of deterioration. The results can also be used for further investigation and detailed research is required to help commercial processors beyond 90 days of frozen storage. [source]

Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets

JOURNAL OF FOOD SCIENCE, Issue 8 2005
Romuald Chéret
ABSTRACT High pressure is an innovative non-thermal food-preservation technology. We studied the effect of high-pressure treatment up to 500 MPa for 5 min on physical characteristics of sea bass fillets after 0, 7, and 14 d of refrigerated storage. Color results exhibited an increase of lightness and a slight change of hue, which might be imperceptible in cooked fish. High-pressure treatment induced a decrease of exudation and water-holding capacity. Pressure treatment above 300 MPa provoked higher fish hardness after storage than in untreated sample, proving the ability of high pressure to improve textural quality of chilled, stored fish fillet. These assessments were corroborated with microstructure observations. We showed that high-pressure treatment at 500 MPa allowed, after 7 d of storage, a total aerobic count equivalent to that of untreated fresh fish fillet to be obtained. Thus, high pressure might be considered to be a technology able to improve safety and textural quality of fresh fish fillets. [source]

Effects of Parasite Attributes and Injected Current Parameters on Electromagnetic Detection of Parasites in Fish Muscle

JOURNAL OF FOOD SCIENCE, Issue 9 2002
G.S. Choudhury
ABSTRACT: We examined the potential of an electromagnetic parasite detection technique to become the basis of an automated commercial system. The effects of parasite orientation and position, presence offish bone, and applied signal strength and frequency on resultant magnetic field strength were determined by scanning a conducting cell containing fish fillet and parasite below a SQUID magnetometer. The parasite orientation affected peak-to-peak voltage of the magnetic dipole. The parasite position with respect to myotome structure seemed to affect the orientation of the dipolar signal. A fish bone was readily detected. The magnetic field strength was independent of the frequency of the injected current and scaled with amplitude=. [source]

A reliable analytical approach based on gas chromatography coupled to triple quadrupole and time-of-flight mass analyzers for the determination and confirmation of polycyclic aromatic hydrocarbons in complex matrices from aquaculture activities

RAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 13 2009
Jaime Nácher-Mestre
The potential of gas chromatography coupled to tandem mass spectrometry (GC/MS/MS) with a triple quadrupole analyzer (QqQ) has been investigated for the quantification and reliable identification of sixteen polycyclic aromatic hydrocarbons (PAHs) from the EPA priority list in animal and vegetable samples from aquaculture activities, whose fat content ranged from 5 to 100%. Matrices analyzed included fish fillet, fish feed, fish oil and linseed oil. Combining optimized saponification and solid-phase extraction led to high efficiency in the elimination of interfering compounds, mainly fat, from the extracts. The developed procedure minimized the presence of these interfering compounds in the extracts and provided satisfactory recoveries of PAHs. The excellent sensitivity and selectivity of GC/(QqQ)MS/MS in selected reaction monitoring (SRM) allowed to reach limits of detection at pg/g levels. Two SRM transitions were acquired for each analyte to ensure reliable identification of compounds detected in samples. Confirmation of positive findings was performed by GC coupled to high-resolution time-of-flight mass spectrometry (GC/TOFMS). The accurate mass information provided by GC/TOFMS in full acquisition mode together with its high mass resolution makes it a powerful analytical tool for the unequivocal confirmation of PAHs in the matrices tested. The method developed was applied to the analysis of real-world samples of each matrix studied with the result of detecting and confirming the majority of analytes at the µg/kg level by both QqQ and TOF mass spectrometers. Copyright © 2009 John Wiley & Sons, Ltd. [source]

The olive oil by-product in ,rainbow trout Onchorynchus mykyss (Walbaum)' farming: productive results and quality of the product

AQUACULTURE RESEARCH, Issue 10 2010
Benedetto Sicuro
Abstract The aim of this work is to investigate olive oil by-product [vegetation water (VW)] inclusion in rainbow trout diet and its effect on the productive traits and the quality of the product. Two levels of VW inclusion were used and one control group was included. Fish diets were isonitrogeonous (crude protein 40%) and isoenergetic (18 MJ kg,1 DM). Two thousand and four hundred rainbow trout were used. An in vivo digestibility experiment was performed in order to determine diets' digestibility. All the fish diets and fillets were analysed to determine the proximate and fatty acid composition. On final fish fillet, lipid oxidation was determined at 0, 24, 48, 72, 96 and 192 h of storage using the 2-thiobarbituric acid method (thiobarbituric acid reactive substances). Aroma analyses on the final cooked and raw fillet were performed using an electronic nose. The VW inclusion partially reduced protein digestibility. The fish growth varied between 1.08% and 1.1% day. The supplemental level of VW led to a better antioxidant status of fish fillet, in particular, in the fillet sample after 72 h of fillet conservation. Principal component analysis in raw and cooked fish fillet indicates that the VW inclusion in the fish diet led to aroma modification on fish fillet. [source]

Effects of differences in diet and seasonal changes on the fatty acid composition in fillets from farmed and wild sea bream (Sparus aurata L.) and sea bass (Dicentrarchus labrax L.)

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2008
Mustafa Yildiz
Summary The effects of dietary fatty acids and seasonal variation on the fatty acid profiles of farmed and wild sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) were determined by analysis of their fillets. Farmed sea bream and sea bass were fed on the same commercial feeds all year. Fatty acid profiles in the fillets reflected the fatty acid profiles of the commercial feeds. The predominant fatty acids in the trial feeds, fillets of farmed and wild sea bream and sea bass were 16:0, 18:1n -9, 18:2n -6, 20:5n -3 and 22:6n -3. The fatty acid profiles in the fillets of farmed sea bream and sea bass did not differ (P > 0.05) except in the winter season compared with those of their wild counterparts. However, the content of eicosapentaenoic acid (20:5n -3), docosahexaenoic acid (22:6n -3) in the fillets of the farmed and wild sea bass were significantly (P < 0.05) higher than the farmed and wild sea bream. The wild sea bream had significantly (P < 0.05) higher total saturated fatty acid and monounsaturated fatty acid (MUFA) levels, and lower total n -6 and n -3 polyunsaturated fatty acid (PUFA) levels in winter than in the summer and spring seasons. Similarly, in the fillets of wild sea bass, total n -3 PUFA levels were significantly (P < 0.05) lower, and the MUFA levels were higher in winter than in the other seasons. These results indicate that the farmed fish fillets were good sources of n -3 PUFA in each of the three seasons. However, wild fish were good sources of n -3 PUFA in the spring and summer. [source]

Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets

JOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2005
C. Altieri
Abstract Aims:, The present study was aimed to evaluate the microbiological and sensory characteristics of biopreserved packed fresh plaice (Pleuronectes platessa), during storage. Methods and Results:, Fish samples were treated with a Bifidobacterium bifidum strain and thymol as preservatives, stored at different temperatures (4 and 12°C) and package atmospheres (in air, under vacuum, modified atmosphere). Data about the total viable count (TVC) were used to predict the shelf life of the fish fillets as affected by the preservatives used and the storage conditions. Data obtained revealed that B. bifidum could perform an efficient synergy with thymol, in controlling the hygiene biological markers. Besides, the tested bifidobacterial species, combined with low storage temperature and anoxia/hypoxia, showed a great efficacy against the main fresh packaged fish spoilage species (Pseudomonas spp., Photobacterium phosphoreum). Conclusions:, The studied technique could be considered effective in fresh fish spoilage control. Significance and Impact of the Study:, Great interest is developing on food biopreservation, because of the ever increasing needs to protect consumers' and environment's health, and to revalorize some important food characteristics, such as naturalness and authenticity, without leaving the safety aside. [source]

INFLUENCE OF FROZEN PERIOD ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL QUALITY OF NILE TILAPIA FISH (OREOCHROMIS NILOTICUS)

USING GELATIN-BASED ANTIMICROBIAL EDIBLE COATING TO PROLONG SHELF-LIFE OF TILAPIA FILLETS

JOURNAL OF FOOD QUALITY, Issue 3 2002
CHAN-YIN OU
Skinless tilapia (Dreochromis niloticus x D. aureus) fillets were covered with a gelatin coating containing benzoic acid as an antimicrobial agent. Benzoic acid content of fish fillets was used to estimate the amount of gelatin coated on fillet surface, and it was found that the gelatin contents were between 16.3 mg and 17.3 mg per g of fillets. Aerobic and anaerobic microbial loads, volatile basic nitrogen (VBN) contents, and sensory evaluation were used as indicators to survey the feasibility of an antimicrobial gelatin coating to prolong the shelf-life of tilapia fillets under refrigeration. After 7 days of storage under refrigeration, tilapia fillets coated with gelatin containing benzoic acid had acceptable VBN contents, increased moderately in microbial loads, and showed no significant sensory difference (P < 0.05) from fresh fillets. The results indicate that an antimicrobial gelatin coating is suitable for preservation of tilapia fillets. [source]

Relating Instrumental Texture, Determined by Variable-Blade and Allo-Kramer Shear Attachments, to Sensory Analysis of Rainbow Trout, Oncorhynchus mykiss, Fillets

JOURNAL OF FOOD SCIENCE, Issue 7 2010
Aunchalee Aussanasuwannakul
Abstract:, Texture is one of the most important quality attributes of fish fillets, and accurate assessment of variation in this attribute, as affected by storage and handling, is critical in providing consistent quality product. Trout fillets received 4 treatments: 3-d refrigeration (R3), 7-d refrigeration (R7), 3-d refrigeration followed by 30-d frozen storage (R3F30), and 7-d refrigeration followed by 30-d frozen storage (R7F30). Instrumental texture of raw and cooked fillets was determined by 3 approaches: 5-blade Allo-Kramer (AK) and variable-blade (VB) attachment with 12 blades arranged in perpendicular (PER) and parallel (PAR) orientations to muscle fibers. Correlation between instrumental texture and sensory hardness, juiciness, elasticity, fatness, and coarseness was determined. Muscle pH remained constant at 6.54 to 6.64. Raw fillets lost 3.66% of their original weight after 30-d frozen storage. After cooking, weight loss further increased to 15.97%. Moisture content decreased from 69.11 to 65.02%, while fat content remained constant at 10.41%. VBPER detected differences in muscle sample strength (P= 0.0019) and demonstrated effect of shear direction reported as maximum force (g force/g sample). AKPER detected differences in energy of shear (g × mm; P= 0.0001). Fillets that received F30 treatments were less extensible. Cooking increased muscle strength and toughness. Force determined by VBPER was correlated with sensory hardness (r= 0.423, P= 0.0394) and cook loss (r= 0.412, P= 0.0450). VB attachment is accurate, valid, and less destructive in fillet texture analysis. Practical Application:, A new shearing device was validated with sensory analysis. Settings and parameters obtained could be used to define fillet texture quality associated with muscle fiber orientation. [source]

Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets

A REVIEW OF SENSORY AND INSTRUMENTAL METHODS USED TO EVALUATE THE TEXTURE OF FISH MUSCLE

JOURNAL OF TEXTURE STUDIES, Issue 3 2001
GRETHE HYLDIG
The texture of fish muscle is an important quality attribute that depends on several parameters, both intrinsic and extrinsic. Its evaluation by sensory means is the result of a combination of several parameters that cover every impression from when the fish first comes into contact with a surface in the mouth, until it is completely masticated. This makes texture difficult to describe and evaluate. In addition the muscle structure of fish is not homogenous, and this has important implications on texture measurements by instrumental means. Numerous instrumental and sensory methods have been used to evaluate the texture of fish and fish fillets, with varying results and there exists no universal recommended method. [source]

Distribution of ,-tocopherol in fillets of turbot (Scophthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus), following dietary ,-tocopheryl acetate supplementation

AQUACULTURE NUTRITION, Issue 2 2004
N. Ruff
Abstract The present study investigated the distribution of , -tocopherol (vitamin E) in fillets of turbot (Scophthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus). Turbot and Atlantic halibut were fed commercial diets, supplemented with different levels of , -tocopheryl acetate at the dietary target levels of 100, 500 and 1000 mg , -tocopheryl acetate kg,1 diet. The actual levels were 72, 547 and 969 for turbot, while halibut received 189, 613 and 875 mg , -tocopheryl acetate kg,1 diet. Turbot were fed the diets for 24 weeks, while Atlantic halibut were fed for 20 weeks prior to slaughter. At the end of the feeding periods fish had reached a final weight of around 1 kg. Fish were slaughtered and filleted. From the four fillets obtained per fish, 22 samples were taken from designated areas and analysed for their , -tocopherol content. The average concentrations of , -tocopherol incorporated in turbot and Atlantic halibut increased with increasing levels of , -tocopheryl acetate in the diet. Atlantic halibut had significantly (P < 0.05) more , -tocopherol in positions 2/II and 1/I than in position 9/IX. Turbot had significantly (P < 0.05) more , -tocopherol in position 2/II than in positions 1/I, 4/IV and 11/XI. By mapping , -tocopherol concentrations in fish fillets, a high degree of quality prediction may be established. Moreover, this study may help scientists in their choice of sampling position, when investigating if , -tocopheryl acetate supplementation resulted in successful , -tocopherol incorporation. [source]

Do changes in Atlantic salmon, Salmo salar L., fillet fatty acids following a dietary switch represent wash-out or dilution?

AQUACULTURE RESEARCH, Issue 13 2003
Test of a dilution model, its application
Abstract The fatty acid compositions of fish tissue lipids usually reflect those of the feed lipids, but few attempts have been made to predict the way in which the profiles change or assess the time required for the fatty acid profile to stabilize following a dietary change. The present focus on the influences of vegetable oils and fish oils on the fatty acid compositions and sensory attributes of fish fillets increases the interest in the ability to make such predictions. A dilution model was tested using data for the influences of feed oils (rape/linseed (V) vs. sand-eel (F)) and dietary fat concentrations (ca. 30% (H) vs. ca. 20% (L)) on the body growth and fatty acid compositions of the fillets of Atlantic salmon, Salmo salar L., parr and post smolt. Fish given HV or LV feeds during freshwater rearing (mass increase from ca. 19 g to ca. 130 g) were switched to HF and LF feeds following parr,smolt transformation. The changes in fillet percentages of 18:1, 18:2 (n-6) and 18:3 (n-3) during 98 days of on-growing in seawater (mass increase from ca. 130 g to ca. 380 g) conformed closely to predictions made on the basis of the dilution model. Model applications require information about the proportionate increase in fillet fat over time, but the relative changes in body mass can be used as a surrogate provided that both fillet yield (as a % of body mass) and fillet fat percentage change little over time. This is not the case for small salmon, but does seem to apply to larger salmon as they approach harvest size. This means that, for large salmon, ratios of changes in body mass can be substituted for ratios in the quantitative change in fillet fat without the introduction of a large error in the prediction of the change in fillet fatty acid profile following the introduction of a novel feed. [source]