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Fish Muscle (fish + muscle)
Selected AbstractsA REVIEW OF SENSORY AND INSTRUMENTAL METHODS USED TO EVALUATE THE TEXTURE OF FISH MUSCLEJOURNAL OF TEXTURE STUDIES, Issue 3 2001GRETHE 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] Optimization of Incorporation of Low-molecular-weight Cryoprotectants into Intact Fish MuscleJOURNAL OF FOOD SCIENCE, Issue 4 2004L. M. Goeller ABSTRACT: Chunks of freshwater trout muscle were immersed in sorbitol solutions (0% to 60%), under different vacuum conditions, for up to 30 min at 5 °C. Moisture loss, weight change, and sorbitol uptake were measured or calculated by mass balance, and cryoprotection during subsequent freezing and thawing was monitored as change in myosin Ca2+ ATPase activity. Vacuum treatment had no effect on measured parameters. Initial sorbitol uptake and weight loss were greater at higher sorbitol concentrations, but adequate cryoprotection was achieved by all treatments when diffusion time following immersion was extended sufficiently. Injection of 60% sorbitol was faster in achieving desired levels of sorbitol in fish meat and induced excellent cryoprotection. [source] Effects of Parasite Attributes and Injected Current Parameters on Electromagnetic Detection of Parasites in Fish MuscleJOURNAL OF FOOD SCIENCE, Issue 9 2002G.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] The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2007Bahar Tokur Summary In this study, the effects of frying, oven-baking, barbecuing, and smoking on the proximate composition and lipid quality of trout (Onchorhynchus mykiss) were studied. The proximate compositions were affected significantly by all cooking methods. An increase in the lipid content and a decrease in the moisture content were observed in all the cooking methods. A decrease in the protein content was found in barbecued and smoked samples, but not in fried or oven-baked, on dry-weight basis. Regarding the lipid quality, the free fatty acids (FFA, grams of oleic acid per 100-g lipid), peroxide values (POV, meq active oxygen per kg lipid), and thiobarbituric acid values (TBA, mg malonaldehydeper kg fish muscle) were analysed. The FFA contents in fresh, fried, oven-baked, barbecued and smoked trout on wet-weight basis were found to be 8.76, 0.76, 5.05, 0.81, and 9.44-g oleic acid per 100-g lipid, respectively. POV in fried, oven-baked, and barbecued samples increased significantly, while POV in smoked samples decreased significantly. An increase was observed in the TBA value in trout cooked with all methods. The results of this experiment showed that heating accelerates lipid oxidation. [source] Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscleINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2001Shuze Tang The comparative anti-oxidative effects of added tea catechins (TC) and ,-tocopherol to raw minced red meat (beef and pork), poultry (chicken, duck and ostrich) and fish (whiting and mackerel) muscle on susceptibility to lipid oxidation were investigated during 10 days of refrigerated (4 °C) display. Fresh meats, poultry and fish, purchased from a local market, were trimmed to remove bones, skin and surface fat and minced through a 4 mm plate. The minced muscle of each species was treated with either the addition of 300 mg TC kg,1 minced muscle (TC300) or 300 mg ,-tocopherol kg,1 minced muscle (VE300). Minced muscle without any additives served as control (C). Oxidative stability (TBARS) was measured at 3-day intervals. Total lipids, fatty acid composition, total iron and haem iron from minced muscle for each species were also analysed. The susceptibility of untreated minced muscle to lipid oxidation was in the decreasing order: mackerel > beef > duck > ostrich > pork , chicken > whiting. This may be because of the different content of total fat, iron and fatty acid composition between species. The TC300 significantly (P < 0.05) reduced lipid oxidation compared with controls for all seven species as shown by lower TBARS values. The anti-oxidant potential of TC was two to fourfold greater than that of ,-tocopherol at the same concentration and this potential was species dependent. The VE300 showed limited capacity in inhibiting lipid oxidation for pork, chicken, duck and whiting. The results obtained show that TCs are powerful natural antioxidants when used in minced muscle food. [source] MASS TRANSFER IN PACIFIC HAKE (Merluccius australis) PACKED IN REFRIGERATED MODIFIED ATMOSPHEREJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2001R. 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] Effect of Combining Proteolysis and Lactic Acid Bacterial Fermentation on the Characteristics of Minced MackerelJOURNAL OF FOOD SCIENCE, Issue 3 2005Li-Jung Yin ABSTRACT: To improve the quality of fish muscle, mackerel muscle protein was hydrolyzed by proteases from Aspergillus oryzae, and then fermented by lactic acid bacteria (LAB). The highest protease activities were obtained from A. oryzae after 72 h incubation at 25°C. Acidic protease activity was much higher than neutral and alkaline proteases. SDS-PAGE indicated the degradation of muscle proteins after 1 or 2 h hydrolysis by A. oryzae proteases at 50°C. During 48 h fermentation by Pediococcus pentosaceus L and S at 37°C, rapid growth of LAB, decline in pH, and suppression in the growth of microflora, Enterobacteriaceae, Staphylococcus, and Pseudomonas, occurred while increases in whiteness, nonprotein nitrogen, sensory quality, and free amino acids were observed. These data suggested that the acceptability of LAB -fermented mackerel hydrolysates could be substantially improved. [source] A REVIEW OF SENSORY AND INSTRUMENTAL METHODS USED TO EVALUATE THE TEXTURE OF FISH MUSCLEJOURNAL OF TEXTURE STUDIES, Issue 3 2001GRETHE 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] Essential elements and contaminants in tissues of commercial pelagic fish from the Eastern Mediterranean SeaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2009Beyza Ersoy Abstract BACKGROUND: It is important to determine the concentrations of essential and non-essential metals in fish for human health. The essential elements and contaminants (Pb and Cd) were determined seasonally in the muscle and liver of some pelagic fish species round herring (Etrumeus teres), chub mackerel (Scomber japonicus), golden grey mullet (Liza aurata) and Mediterranean horse mackerel (Trachurus mediterraneus) from the Iskenderun Bay, Eastern Mediterranean Sea. RESULTS: The Na, K, Ca and Mg were the most abundant elements in muscle and liver tissues. The Na, K, Ca and Mg concentrations in fish tissues were between 51.7 and 3426 mg kg,1. Muscle accumulated the lowest levels of elements. Trace element and contaminant levels in muscle were highest in spring and summer. The Cu, Zn and Cr concentrations were highest in summer. The Ni, Mn and Fe concentrations were highest in spring. The maximum Pb concentrations in the muscle and liver of fish species was 0.39 and 0.80 mg kg,1 in autumn. The maximum Cd concentration in the muscle of fish was 0.27 mg kg,1 in spring and the maximum Cd concentration in the liver was 0.78 mg kg,1 in summer. CONCLUSION: The Cr, Pb, Cd, Cu and Zn levels in muscle were found to be lower than permissible limits reported by various authorities. Estimated weekly and daily intake for Pb and Cd by consumption of fish muscle were far below the PTWI and PTDI values established by FAO/WHO. Copyright © 2009 Society of Chemical Industry [source] Cryoprotective additives and cryostabilisation effects on muscle fillets of the freshwater teleost fish Rohu carp (Labeo rohita) during prolonged frozen storageJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2006Shashi Kiran Jasra Abstract The effects of various cryoprotective additives separately and in combination were studied on the myofibrillar protein integrity, biochemical enzyme activity levels and muscle ultrastructure in the freshwater teleost fish Rohu carp (Labeo rohita). Fish muscle samples were divided into eight groups and immersed in different mixtures of cryoprotective additives (S1,S8), then frozen at , 20 or , 30 °C for 24 months. Electrophoretic studies revealed early (within 6 months) alteration of the myofibrillar proteins myosin light chain, ,-actinin and tropomyosin. Reduction of the storage temperature from , 20 to , 30 °C slowed down the degradative processes. Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that fish muscle treated with cryoprotective mixture S8 (40 g L,1 sorbitol/3 g L,1 sodium tripolyphosphate/4 g L,1 sodium alginate) showed minimal post mortem changes in myofibrillar proteins. Ultrastructural results also revealed post mortem damage to the muscle, seen earliest (within 6 months) in the sample frozen-stored without additives (S2), as compared with the normal, unfrozen muscle (S1). The influence of cryoprotectants alone and in combination on fish muscle structural proteins, myosin and actin filaments (A and I bands), during prolonged frozen storage was investigated. After 12 months, samples frozen-stored with various cryoprotective additives (S2-S7), except S8, showed signs of myofibrillar disintegration. Beyond that time the degradative processes started showing up in all samples, with minimal muscle ultrastructural damage in sample S8. Again, reducing the storage temperature from , 20 to , 30 °C slowed down the degradative processes. Ultrastructural results correlated well with levels of biochemical enzymes (Ca2+ myofibrillar ATPase and succinic dehydrogenase) during frozen storage. This is the first report of the cryoprotective effects of these additives on this popular edible fish species. Of the various combinations of additives tested, cryoprotective mixture S8 was found to preserve the muscle structure longest under frozen storage conditions. However, even this mixture was only effective for 18 months at , 30 °C. Beyond that time the myofibrillar degradative processes were apparent with correlative electrophoretic, biochemical and ultrastructural studies. Copyright © 2006 Society of Chemical Industry [source] Determination of cylindrospermopsin in freshwaters and fish tissue by liquid chromatography coupled to electrospray ion trap mass spectrometryRAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 20 2009Pasquale Gallo Cylindrospermopsin (CYN) is a toxic alkaloid-like compound produced by some strains of cyanobacteria, procariotic organisms occurring in water blooms, observed worldwide in eutrophic lakes and drinking water reservoirs. Methods for determination of CYN in freshwater and fish muscle by liquid chromatography coupled to electrospray ion trap mass spectrometry are herein described. The performances of both methods are reported; ion trap LC/ESI-MS/MS resulted highly selective and reliable in unambiguous identification of CYN, based on monitoring the precursor ion and three product ions. The methods developed showed satisfactory mean recoveries (higher than 63.6%) and relative standard deviations, ranging from 5.8 to 9.8%. The limits of quantification at 0.10,ng/mL in freshwaters and 1.0,ng/g in fish muscle, respectively, allow for determination of CYN also in early contamination stages. Ion trap LC/ESI-MS/MS was successfully applied to the identification and quantification of CYN in water and cyanobacteria extracts from Lake Averno, near Naples, representing the first case of contamination described in southern Italy. Copyright © 2009 John Wiley & Sons, Ltd. [source] Effects of dietary squid viscera meal on growth and cadmium accumulation in tissues of Japanese seabass, Lateolabrax japonicus (Cuvier 1828)AQUACULTURE RESEARCH, Issue 11 2006Kangsen Mai Abstract Cadmium (Cd) is a toxic environmental pollutant with a long biological half-life and can produce both hepatic and renal injuries in mammals and fish. Squid viscera meal (SVM), an effective attractant for aquatic animals, is widely used as an ingredient in aquafeeds. However, SVM is rich in Cd and its complexes. A study was conducted to evaluate the effects of dietary SVM on the growth and Cd deposition in tissues of Japanese seabass, Lateolabrax japonicus. Three practical diets were formulated to contain 0, 50 and 100 g SVM kg,1 diet, respectively, containing 0.21, 7.26 and 12.08 mg Cd kg,1 diet. Each diet was randomly assigned to triplicate groups of 80 Japanese seabass (mean initial weight, 10.89±0.21 g) in floating sea cages (1.5 × 1.5 × 2.0 m). Fish were fed twice daily (06:30 and 16:30 hours) to satiation for 8 weeks. The results showed that there were no significant differences in fish survival among three dietary treatments, but significant higher specific growth rates (SGR) were observed in the fish fed diets with 50 or 100 g SVM kg,1 diet than that from the control group (P<0.05). The Cd concentrations in the kidney, liver and gill were found in a decreasing order at each treatment, and positively correlated with dietary Cd levels. Fish fed diets with 50 and 100 g SVM kg,1 diet had significantly higher Cd accumulations in the kidney (3.25, 5.85 mg kg,1), liver (0.76, 1.26 mg kg,1) and gill (0.42, 0.58 mg kg,1) compared with the control group (0.82, 0.34 and 0.32 mg kg,1 respectively) (P<0.05). The Cd concentration in fish muscle; however, was undetectable in any treatment. Therefore, based on these results, accumulation of Cd in edible tissue (muscle) of farmed Japanese seabass is not a food safety issue. However, long-term feeding of diets with SVM may result in accumulation of Cd in the kidneys, liver and gills of fish. [source] Effects of Dietary Lipids on Growth and Feed Utilization of Jade Perch, Scortum barcooJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 2 2009Li Ping Song To examine the effects of dietary lipids on the growth and feed utilization of jade perch juveniles, Scortum barcoo, diets containing 36.3% crude protein supplemented with increasing lipid levels (6, 9, 12, and 15% of the dry matter) were used to feed triplicate groups of 30 fish for 60 d. At the end of the experiment, more than 95% fish survived well from all diet groups (P > 0.05). Measurements on the weight gains and the daily specific growth rates indicated that fish fed with diets of 12 and 15% lipids exhibited higher growth rates (P < 0.05); evaluations for the feed conversion ratio and the protein efficiency ratio indicated that fish fed with 12 and 15% lipid diets used their feed and dietary proteins more efficiently (P < 0.05). The muscle lipid and dry matter contents increased dramatically in fish fed with higher dietary lipid levels (P < 0.05). The highest lipid contents were obtained from fish in the 15% lipid diet group and the highest amount of dry matters from the 12% lipid diet group. On the other hand, protein contents in fish muscles declined with increasing dietary lipid levels (P < 0.05), and the lowest values were shown in the 15% lipid diet group. Ash contents showed no significant differences from muscles of fish fed with four different diets (P > 0.05). Together, increasing lipid levels in fish diets was effective to improve fish growth, feed efficiency, and protein utilization. [source] Changes in the nutritional parameters of muscles of the common carp (Cyprinus carpio) and the silver carp (Hypophthalmichthys molitrix) following environmental exposure to cyanobacterial water bloomAQUACULTURE RESEARCH, Issue 2 2009Jan Mares Abstract The present study evaluated the effect of naturally developing cyanobacteria on the composition of muscles of two commercially important freshwater fish species. Fish were exposed to cyanobacterial biomass including Microcystis aeruginosa and Microcystis ichthyoblabe for 4 weeks. Then, they were transferred to dechlorinated potable water without any cyanobacteria for another 4-week period, thus modelling their preparation for consumers. Samples of muscles were collected every week during exposure and subsequent stay in dechlorinated potable water. The cyanobacterial water bloom of 3.9,6 × 105 cells mL,1 (133,383 ,g g,1 of total MC DW) induced statistically significant effects only in the content of fatty acids (P<0.05; P<0.01) in the common carp (Cyprinus carpio), while all studied parameters including the content of dry matter and fat (P<0.01), proteins (P<0.05), fatty acid composition (P<0.05; P<0.01) and some amino acids (P<0.05) were affected in the silver carp (Hypophthalmichthys molitrix). This study has shown that cyanobacteria in the environment of commercially produced fish may decrease the dietetic value of fish muscles. [source] | |||||||||||||