Assessment of the textural variation of iced stored Anabas testudineus (Bloch, 1792) muscle tissue with emphasis on their collagen and myofibrillar protein content

Springer Science and Business Media LLC - Tập 54 Số 8 - Trang 2512-2518 - 2017
Treesa Varghese1,2, Saleena Mathew2
1School of Biosciences, MACFAST, Tiruvalla, India
2School of Industrial Fisheries, CUSAT, Kochi, India

Tóm tắt

Từ khóa


Tài liệu tham khảo

Aaslyng MD, Bejerholm C, Ertbjerg P, Bertram HC, Andersen H (2003) Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Qual Preference 14:277–288

Aberoumand A (2014) Preliminary studies on nutritive and organoleptic properties in processed fish fillets obtained from Iran. Food Sci Technol (Campinas) 34(2):287–291

Ahmed K, Masudul Hasan M, Alam Jahangir, Ahsan Nazmul, Islam Monirul, Akter MS (2009) Effect of gamma radiation in combination with low temperature refrigeration on the chemical, microbiological and organoleptic changes in Pampus chinensis. World J Zool 4(1):09–13

Andersen UB, Thomassen MS, Anna Maria B (1997) Texture properties of farmed rainbow trout (Oncorhynchus mykiss): effects of diet, muscle fat content and time of storage on ice. J Sci Food Agric 74(3):347–353

Ando M, Yoshimoto Y, Inabu K, Nakagawa T, Makinodan Y (1995) Post mortem change of three dimensional structure of collagen fibrillar network in fish muscle pericellular connective tissues corresponding to post-mortem tenderization. Fish Sci 61:327–330

Azam K, Mackie IM, Smith J (1989) The effect of slaughter method on the quality of rainbow trout (Salmo gaidneri) during ice storage. Int J Food Sci Technol 24:69–79

Benjakul S, Visessanguan W, Tueksuban J (2003) Changes in physicochemical properties and gel-forming ability of lizardfish(Saurida tumbil) during postmortem storage in ice. Food Chem 80:535–544

Bito M, Yamada K, Mikumo Y, Amano K (1983) Studies on rigor-mortis of fish-1. Differences in the mode of rigor-mortis among some varieties of fish by modified cuttings method. Bull Tokai Reg Fish Res Lab 109:89–96

Borresen T (1980) New methods for determination of liquid holding capacity, salt water holding capacity and cook loss in fish muscle (in Norwegian). FTFI Report 663, Tromso, Norway, pp. 1–7

Bourtoom T, Chinnan MS, Jantawat P, Sanguandeekul R (2009) Recovery and characterization of proteins precipitated from surimi wash-water. JFST 42:599–605

Chan JK, Gill TA, Thompson JW, Singer DS (1995) Herring surimi during low temperature setting, physicochemical and textural properties. J Food Sci 60(6):1248–1253

Devadasan K, Nair MR (1970) Observations on changes in the major protein nitrogen fraction of prawns and sardines during ice storage. Fish Technol VII 2:195–197

Dhanapal K, Reddy GV, Naik BB, Venkateswarlu G, Reddy AD, Basu S (2012) Effect of cooking on physical, biochemical, bacteriological characteristics and fatty acid profile of Tilapia (Oreochromus mossambicus) fish steaks. Arch Appl Sci Res 4(2):1142–1149

Gaarder M, Bahuaud D, Veiseth-Kent E, Mørkøre T, Thomassen M (2012) Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets. Food Chem 132(1):9–17

Geirsdottir M, Hlynsdotttr H, Horkelsson G, Sigurgisladottir S (2007) Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storage. J Food Sci 72:376–380

Ghelichpour M, Shabanpour B (2011) The investigation of proximate composition and protein solubility in processed mullet fillets. IFRJ 18(4):1343–1347

Hermansson A, Lucisano M (1982) Gel characteristics—water binding properties of blood plasma gels and methodological aspects on the water binding of gel systems. Food Sci 47(6):1955–1959

Hossain MI, Islam MS, Shikha FH, Kamal M, Islam MN (2005) Physicochemical changes in Thai Pangas (Pangasius sutchi) muscle during ice-storage in an insulated box. PJBS 8(6):798–804

Hultmann L, Rustad T (2004) Iced storage of Atlantic Salmon (Salmo salar)—effect of endogenous enzymes and their impact on muscle portion and texture. Food Chem 87:31–41

Iwamoto M, Yamanaka H, Watabe S, Hashimoto K (1987) Effect of storage temperature on rigor-mortis and ATP degradation in plaice Paralichthys olivaceus muscle. J Food Sci 52:1514–1517

Kaale LD, Eikevik TM (2013) A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage. J Food Eng 114(2):242–248

Kamal M, Rahman MM, Yasmin L, Islam M, Nurullah M, Mazid MA (2000) Studies on the postmortem changes in shrimp and prawn during ice storage: II. Biochemical aspects of quality changes. BFRI 4(1):91–96

Lougovois VP, Kyrana VR (2005) Freshness quality and spoilage of chill-stored fish. In: Riley AP (ed) Food policy, control and research. Nova Science Publishers, New York, pp 35–86

Manju S, Jose L, Gopal TKS, Ravisankar CN, Lalitha KV (2007) Effect of sodium acetate dip treatment and vacuum-packaging on chemical, microbiological, textural and sensory changes of pearl spot (Etroplus suratensis) during chilled storage. Food Chem 102:27–35

Nazir DJ, Magar NG (2006) Biochemical changes in fish muscle during rigor mortis. J Food Sci 28(1):1–7

Ozogul F, Özogul Y, Kuley E (2008) Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelusaeneus) stored in ice and at chill temperature (4°C). Food Chem 108:933–941

Pacheco-Aguilar R, Lugo-Sanchez M, Robles-Burgueno MR (2000) Postmortem biochemical and functional characteristic of monterey sardine muscle stored at 0 °C. J Food Sci 65(1):40–47

Ruiz-Capillas C, Moral A (2001) Correlation between biochemical and sensory quality indices in hake stored in ice. Food Res Int 34(5):441–447

Sato K, Ohashi C, Ohtsuki K, Kawabata M (1991) Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle. J Agric Food Chem 39(7):1222–1225

Sato K, Ando M, Kubota Origasa K, Kawase H, Toyohara H, Sakaguchi M, Nakagawa T, Makinodan Y, Ohtsuki K, Kawabata M (1997) Involvement of type V collagen in softening of fish muscle during short-term chilled storage. J Agric Food Chem 45:343–348

Suarez MD, Abad M, Ruiz-Cara T, Estrada JD, Garcia-Gallego M (2005) Changes in muscle collagen content during post mortem storage of farmed sea bream (Sparus aurata): Influence on textural properties. Aquac Int 13(4):315–325

Viji P, Tanuja S, Ninan G, Zynudheen AA, Lalitha KV (2014) Quality characteristics and shelf life of sutchi cat fish (Pangasianodon hypophthalmus) steak during refrigerated storage. IJAFST 5(2):105–116

Wang H, Liceaga-Gesualdo AM, Li-Chan ECY (2003) Biochemical and physicochemical characteristics of muscle and natural actomyosin isolated from young atlantic salmon (Salmo salar) fillets stored at 0 and 4 °C. J Food Sci 68(3):784–789

Warrier SB, Gore KMS, Kumta US (1975) Fish muscle structural proteins. Fish Technol 12(1):1–15

Yathavamoorthi R, Sangar TV, Ravishankar CN (2010) Effect of ice storage and washing on the protein constituents and textural properties of surimi from Labeo calbasu (Hamilton, 1822). Indian J Fish 57(4):85–91

Yongswawatdigul J, Park JW (2002) Biochemical and conformation changes of actomyosin from threadfin bream stored in ice. J Food Sci 67(3):985–990