Storage stability of vacuum-packaged hotsmoked Rainbow trout (Oncorhynchus mykiss) fillets: organoleptic, biochemical and microbiological aspects.

PDF (English)
Publiée : Jan 31, 2018
DOI : https://doi.org/10.12681/jhvms.15408
A. ELEFTHERIADOU (Α. ΕΛΕΥΘΕΡΙΑΔΟΥ)
Laboratory of Food Technology of Animal Production, Dept of Animal Production, Technological Education Institute (T.E.L) of Thessaloniki
I. AMBROSIADIS (Ι. ΑΜΒΡΟΣΙΑΔΗΣ)
Laboratory of Technology of Food of Animal Origin, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki
K. VARELTZIS (Κ. ΒΑΡΕΛΤΖΗΣ)
Laboratory of Technology of Food of Animal Origin, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki
S. GEORGAKIS (ΣΠ. ΓΕΩΡΓΑΚΗΣ)
Laboratory of Technology of Food of Animal Origin, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki
Résumé

The aim of this research was to investigate some problems related to Rainbow trout's (Oncorhynchus mykiss) hot-smoking process as well as the quality evaluation of the final product. The skin-on and skin-off fillets were hotsmoked and kept in vacuum-packed storage at 2°C±0,1. Organoleptic, biochemical and microbiological analyses were carried out during 120 days of storage. The taste panel assessors were asked to score the smoke intensity, the saltiness, the juiciness and the overall acceptability of the smoked samples. Generally speaking thoughout the study period of organoleptic analyses considerable changes were not observed. The total volatile nitrogen (TVN) content remained lower than 25 mg/Kg smoked fish, till the 120th day of storage. An increase of the malonaldehyde content up to 2,0 mg/Kg was noted at the 120th day of storage. At the same time the nitrite content was decreased from 34 ppm to 10 ppm. The microbiological examinations showed that the total viable count, the phsychrotrophs and lactic acid bacteria gradually exhibited a significant increase at the end of the 120th day of storage.

Article Details
  • Rubrique
  • Letter to the Editor
Creative Commons License

Ce travail est disponible sous licence Creative Commons Attribution - Pas d’Utilisation Commerciale 4.0 International.

Authors who publish with this journal agree to the following terms:

· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Téléchargements
Les données relatives au téléchargement ne sont pas encore disponibles.
Références
Toth L, Potthast Κ. Chemical aspects of the smoking meat and meat products. Adv. Food Res. 1984,29:87-93.
Bhuiyan AKM, Ratnayake WMN, Ackman RG, Stability of lipids and polyunsaturated fatty acids during smoking of atlantic mackerel (Scomber scombrus). J. Am. Oil Chem.
Soc. 1986,63(3): 324-328.
Beltran A, Moral A, Martin P. Effect of seasonal factors on polyunsaturated fatty acids in smoked sardine during storage at different temperatures. Lebensm. -Wiss. Und -Technol.
,24:404-407.
Paleari MA, Soncini G, Beretta G. Smoked tuna, sliced and vacuum packed, a relative new product. Lebensm. Unters, und-Forsch. 1990,190:118-120.
Χατζηδημητριάδης Γ. Οικονομοτεχνική μελέτη μονάδας καπνιστής πέστροφας. 1995, Διπλωματική εργασία.
Aitken A, Connell JJ. Fish. In: Effect of Heating on Foodstuffs. Priestly RJ. (Ed.). Applied Science Publishers, London, 1979, p.p. 219-254.
Beltran A, Moral A. Effect of smoking on lipid stability in sardine (Sardina pilchardus w.). Z. Lebensm. Unters, und Forsch. 1989,189:317-321.
Beltran A, Moral Α. Keeping quality of vacuum-packaged smoked sardine fillets: biochemical and organoleptic aspects. Lebensm. -Wiss. Und -Technol. 1990,23:255-259.
Cuppett SL, Gray JI, Booren AM, Stachiw MA. Effect of processing variables on lipid stability in smoked Great Lakes Whitefish. J. Food Sci. 1989,54:52-54.
Conell JJ. Control of Fish Quality. Third Edition. Fishing News Books 1990.
A.O.A.C. Official Methods of Analysis 14th ed. Pub. By Association of Official Methods of Analysis Chemists. Inc. Arlington, Virginia, USA 1984.
ISO 937-1978. Meat and meat products. Determination of nitrogen content.
ISO 936-1978. Meat and meat products. Determination of ash. 14. ISO 2918-1975. Meat and meat products. Determination of nitrite content.
Antonakopoulos N, Vyncke W. Determination of volatile basic nitrogen in fish: a third collaborative study by West European Fish Technologists Association (WEFTA). Z. Lebensm. Unters, und Forsch. 1989,189:309-316.
Rahazjo S, Sofos JN. Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues. A review. Meat Science 1993, 35:145-169.
Korkeala A. Determination of pH in meat. Meat Sci. 1986, 18:121-124.
Food and Drug Administration (FDA). Bacteriological Analytical Manual for Foods. 1976, AOAC Pubi. Washington D.C.
Civera T, Parisi E, Amerio GP, Giaccone V. Shelf-life of vacuum-packed smoked salmon: microbiological and chemical changes during storage. Archiv fur Lebensmittelhygiene 1995,46:13-17.
Srikar LN, Khuntia BK, Reddy GVS, Srinivasa BR. Influence of storage temperature on the quality of salted mackerel (Rastrelliger kangutta) and pink perch (Memipterus japonicus). J. Sci. Food Agric. 1993,63:319-322.
Kolodziejska I, Skonieczny S, Rubin LJ. Malondialdehyde-Nitrite interactions in meat and model systems. J. Food Sci. 1990,55:925-928.
Mac Donald B, Gray JI, Gibbins LN. Role of nitrite in cured meat flavors antioxidant role of nitrite. J. Food Sci. 1980, 45:893-897.
Igene JQ, Yamanchi K, Pearson AM, Gran JI. Mechanisms by which nitrite inhibits the development of warmed-over flavor (WOF) in cured meat. Food Chem. 1985,18:1-3.
Morrisey PA, Tichivangana JZ. The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meats. Meat Sci. 1985,14:175-190.
Dodds KL, Brodsky MH, Marburton DW. A retail survey of smoked ready-to-eat fish to determine their microbiological quality. J. Food Protect. 1992,55:208-210.
Articles les plus lus par le même auteur ou la même autrice