UNIVERSITE DE LILLE 02/12/14 Thèse en ligne: Evaluation de la qualité-fraîcheur du poisson par des approches biochimiques (SPME-GC/MS) et moléculaires (qPCR) Food Science and Biotechnology volume 23, pages1719–1725(2014) Evaluation of a freshness indicator for quality of fish products during storage. References.
VETERINARY WORLD 18/09/18 Occurrence of human enterovirus in tropical fish and shellfish and their relationship with fecal indicator bacteria. Research (Published online: 18-09-2018) 14.
Occurrence of human enterovirus in tropical fish and shellfish and their relationship with fecal indicator bacteria Manjusha Lekshmi, Oishi Das, Sanath Kumar and Binaya Bhusan Nayak Veterinary World, 11(9): 1285-1290 Manjusha Lekshmi: Department of Post-Harvest Technology, Quality Control Laboratory, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India. UNITED NATIONS UNIVERSITY - 2003 - HYGIENE INDICATORS IN A FISH PROCESSING ESTABLISHMENT-A CASE STUDY IN A WHITE FISH PROCESSING ESTABLISHMENT. SCIENTIFIC REPORTS 11/10/19 Prediction of various freshness indicators in fish fillets by one multispectral imaging system. References values analysis Changes in sensory score, PPC and TVB-N values in 210 rainbow trout fillets during 12 days of cold storage were illustrated in Fig. 1A–C.
Overall, Endogenous enzymatic and microbial activities are the most important reasons for postmortem degradation of fish fillets and consequently, decreasing the sensory acceptance of them20. Changes of (A) TVB-N content, (B) PPC value and (C) sensory scores in rainbow trout fillets during 12 days storage at 4 ± 2 °C. Different letters indicate significant differences (p < 0.05). Analysis of TVB-N content The initial TVB-N value of samples was 8.7 ± 0.9 mg N/100 g, which is comparable with those reported by previous authors for rainbow trout fish fillets21,22,23.
Analysis of PPC value Psychrotrophic microbes by secreting the various enzymes were considered as the most important responsible for the quality deterioration of seafood13. Sensory analysis Spectral feature analysis Optimal wavelength selection. Procedia Engineering 5 (2010) 1228–1231 Fish freshness decay measurement with a colorimetric artificial olfactory system. Abstract This paper reports about the application of an artificial olfactory system based on optical imaging technology.
This arrangement is formed by a distributed layer of chemical indicators illuminated by a computer screen and imaged by a digital camera. The system has been applied to monitor the freshness decay in fish. Journal of Aquatic Food Product Technology 15/10/18 Chitosan Coatings Containing Mentha spicata Essential Oil and Zinc Oxide Nanoparticle for Shelf Life Extension of Rainbow Trout Fillets. ITALIAN JOURNAL OF FOOD SCIENCE - 2018 - TRIMETHYLAMINE AS A FRESHNESS INDICATOR FOR SEAFOOD STORED IN ICE: ANALYSIS BY GC-FID OF FOUR SPECIES CAUGHT IN THE TYRRHENIAN SEA.
NEVIGATO Council for Agricultural Research and Economics (CREA)Research Centre on Food and NutritionVia Ardeatina 546, 00178 Rome (Italy) M. MASCI I. CASINI R. CAPRONI E. ORBAN Abstract In seafood products Trimethylamine (TMA) is an indicator of the conservation status. Author Biography T. Researcher. This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. Copyright Agreement with Authors. Ital J Food Saf. 2017 Oct 20; 6(4): 6921. Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition. International Journal of Progressive Sciences and Technologies (IJPSAT) - OCT 2019 - Changements Post Mortem et Evaluation de la Qualité du Poisson Destiné à la Consommation Humaine : Revue de la Littérature.
IFREMER - 2005 - Effet des hautes pressions sur les indicateurs de maturation de la viande et d'altération du muscle de poisson. Food Science and Biotechnology volume 23, pages1719–1725(2014) Evaluation of a freshness indicator for quality of fish products during storage. Food Sci Nutr. 2019 Aug 19;7(9) Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage.
Fishes and fishery products play a significant role in the human diet due to their unique nutritional properties (FAO, 2014).
The fishery products contain a high amount of digestible proteins, essential amino acids, health‐promoting polyunsaturated fatty acids (long chain omega 3 fatty acids), minerals such as calcium and iodine, and vitamins (Venugopal, 2005). Recently and due to awareness of consumers regarding the nutritional and safety issues attributed to other sources of proteins such as chicken and the beef, the consumption of seafood has increased worldwide (Jasour, Ehsani, Mehryar, & Naghibi, 2015). Food Control Volume 84, February 2018, Multivariate statistical analysis for the identification of potential seafood spoilage indicators. Braz. J. Biol. vol.69 no.2 São Carlos May 2009 Biological indicators of stress in pacu (Piaractus mesopotamicus) after capture. Biological indicators of stress in pacu (Piaractus mesopotamicus) after capture Indicadores biológicos de estresse em pacu (Piaractus mesopotamicus) após captura Abreu, JS.I; Takahashi, LS.IV; Hoshiba, MA.III; Urbinati, EC.II, IV, * IDepartamento de Zootecnia e Extensão Rural, Faculdade de Agronomia e Medicina Veterinária - FAMEV, Universidade Federal do Mato Grosso - UFMT, Av.
AQUACULTURE RESEARCH 14/06/19 Stress assessment, quality indicators and shelf life of three aquaculture important marine fish, in relation to harvest practices, water temperature and slaughter method. The objective of this study was to evaluate the effect of harvest practices and slaughter method on stress, quality and shelf life of whole fish (gilthead sea bream, European sea bass and red sea bream) towards the development of a humane slaughter practice.
The use of hook and line resulted in significantly lower plasma cortisol and glucose in European sea bass and gilthead sea bream. Water temperature at harvest affected significantly the concentrations of stress indicators (plasma cortisol and glucose), mainly in European sea bass and gilthead sea bream. No significant differences were observed between the harvesting methods, regarding fish appearance, microbial spoilage and sensory scoring and subsequently shelf life. However, significantly lower hardness was recorded in fish harvested using the electric stunner, compared to the fish killed with slurry ice of the same harvesting period. African Journal of Biotechnology Vol. 9(5), pp. 692-701, 1 February 2010 Quality evaluation of tray-packed tilapia fillets stored at 0°C based on sensory, microbiological, biochemical and physical attributes. Acta Alimentaria 07/05/15 Freshness indicators of defrosted fillets of Lepidocybium flavobrunneum in vacuum skin packaging/VSP packaging during cold storage.
The aim of study was to monitor chemical parameters (pH, total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, and thiobarbituric acid assay) in the samples of defrosted fillets of escolar (Lepidocybium flavobrunneum) fish, packed in vacuum skin packaging (VSP) during 15 days of storage at +2±2 °C.
Comparison was done with fillets packed in vacuum (control samples). The obtained results from our research showed that VSP packaging can be recommended, as it showed slightly better stability than vacuum packaging. The initial values of total volatile basic nitrogen (TVBN) content (in mg/100 g) in fish samples were low (vacuum 16.36±0.65; VSP 16.67±0.45) and these values did not change significantly until day 9. TVBN was significantly higher (P<0.05: vacuum 23.31±2.41, VSP 21.76±2.08) in samples analysed after 9 days of storage. Similar results were found during estimation of free fatty acids content.