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Raw Fillet (raw + fillet)

Distribution by Scientific Domains

Chemistry	50%

Selected Abstracts

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]

SENSORY QUALITY CRITERIA FOR FIVE FISH SPECIES PREDICTED FROM NEAR-INFRARED (NIR) REFLECTANCE MEASUREMENT

JOURNAL OF FOOD QUALITY, Issue 5 2001
KARIN WARM
ABSTRACT Sensory profiling and Near-Infrared (NIR) reflectance analysis were carried out on cod (Gadus morhua), saithe (Pollachius virens), rainbow trout (Salmo gardineri), herring (Clupea harengus) and flounder (Platichthys flessus). A nine-member trained panel performed the profiling on cooked fillet samples and NIR was measured on the same material as whole, raw fish and raw fillet. For each species, samples varied in storage time (1,11 days in ice at OC) and season (spring, autumn and winter). One descriptive vocabulary was developed, containing 46 descriptive words altogether: 7 for appearance, 15, odor, 16, taste and 8 texture words. Multivariate data analysis was used to reduce the 46 words to 18, covering the main systematic variations in appearance, odor, taste and texture in conformance with a previous study. The same 18 sensory attributes were modeled by NIR measurements on whole, new fish and fillet. The predictive results showed explained variances to be higher for appearance and texture rhan for odor, and lowest for taste. The results indicate that NIR spectroscopy of raw fish as a supplement to sensory analysis might be useful as a rapid tool in Quality Monitoring for measuring the sensory parameters of appearance and texture of cooked fish. [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]

Effect of ovenproof plastic films on the quality of spotted rose snapper (lutjanus guttatus) fillets during frozen storage

PACKAGING TECHNOLOGY AND SCIENCE, Issue 5 2007
José Angel Dorado-Rodelo
Abstract Spotted rose snapper (Lutjanus guttatus) fillets packed in two polymer films, polyamide 6,6 (PA66) and polyethylene terephthalate (PET), were stored at ,20°C for a period of 120 days. Films were tested for melting temperature (PA66 253,257°C and PET 252,255°C), oxygen transmission rate [PA66 51.8 ± 12.9cm3/(m2·24h·atm) and PET 152.7 ± 0.2cm3/(m2·24h·atm)] and water vapor transmission rate [PA66 17.8 ± 1.7g/(m2·24h) and PET 6.5 ± 0.2g/(m2·24h)]. Sensory analyses (firmness, flavour and appearance) were performed at 0, 30, 60, 90 and 120 days of storage after baking the fillets in the same storage bags. For raw fillets, their water-holding capacity (WHC), total aerobic counts (TAC), pH, trimethylamine (TMA) and shear-force resistance were measured at the same periods. Sensory analyses after baking showed no differences between the fillets packaged in the two films. The WHC, TAC, pH and TMA values in both products were kept within accepted limits. The fillets packed in PET showed a significant increase in firmness (shear-force resistance) during the first 60 days of storage and then a decrease at 90 days due to dehydration through the film seals. Over the same period, the fillets packed in PA66 showed no significant changes in firmness. In this study, it was demonstrated that it is possible to develop a ready-to-bake fish fillet product by using ovenproof films for packaging during storage. Copyright © 2006 John Wiley & Sons, Ltd. [source]