Effect of gutting on sensory, microbial and chemical characteristics, and fatty acid profile of Rainbow trout (Oncorhynchus mykiss) during storage at -18 º C
Subject Areas :
Food Science and Technology
فرشته
Shokri
1
(- M.Sc. Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran)
مسعود
Hedayatifard
2
(PhD in Fish Processing Technology, Department of Fisheries, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran)
زینب
Raftani-Amiri
3
(PhD in Food Sciences, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran)
Received: 2014-01-30
Accepted : 2015-05-31
Published : 2015-05-22
Keywords:
Quality Control,
Rainbow trout,
fatty acid,
freezing,
Abstract :
The aim of this study was to assess the effect of gutting on sensory, microbial and chemical characteristics, and fatty acid profile of rainbow trout (Oncorhynchus mykiss) during storage at -18 º C. To this end, 42 rainbow trout were prepared and divided into two groups. First group selected as whole fish and the other group were gutted, washed and were placed in selofan-pack and then were frozen at -18 °C. Afterwards, the quality characteristics (TVB-N, TBA, and PV), nutrient compounds (protein, fat, moisture and ash), fatty acid profiles, microbial community (total count and psychrophilic bacteria) and sensory indices were evaluated during 3 months of frozen storage. The results showed a different between two groups in moisture contents, PV, TBA and TVB-N parameters during storage (P< 0.05). Evaluation of fatty acid profile revealed 15 fatty acids. In both groups, the MUFA, SFA and PUFA were the most abundant fatty acids, respectively. During the storage period, the composition of fatty acids was found to be different between the two groups. Although microbial examinations showed no significant difference in the population of psychrophilic bacteria among the two groups, the load of total bacteria was found significantly (P< 0.05) different. Sensory evaluations revealed significant (P< 0.05) difference among all indices between the gutted and whole fishes. In addition, the texture and appearance changes were remarkable in gutted fish, meanwhile the odor and branch appearance were adequately preserved.
References:
خرمگاه، مهدی و رضایی، مسعود (1391). تغییرات شیمیایی و حسی ماهی سفید (Rutilus frisii kutum) طی نگه‌داری به حالت انجماد (oC 18-)، مجله علوم و صنایع غذایی، دوره 9، شماره 37، صفحات: 101 تا 107.
ذوالفقاری، مهدی؛ شعبانپور، بهاره و فلاح‌زاده، ساناز (1390). بررسی روند تغییرات شیمیایی، میکروبی و حسی فیله ماهی قزل آلای رنگین کمان جهت تعیین مدت زمان ماندگاری آن در دمای یخچال، نشریه شیلات (مجله منابع طبیعی ایران)، دوره 64، شماره 2، صفحات: 119-107.
علاالدوله‌یی، مریم؛ هدایتی‌فرد، مسعود و یوسفیان، مهدی (1392). تاثیر تخلیه شکمی بر خواص شیمیایی، حسی و میکروبی ماهی سوف معمولیSander luciperca طی نگه‌داری به حالت انجماد 18- درجه سانتی‌گراد، سومین سمینار ملی امنیت غذایی، 7 و 8 اسفند 1392، سوادکوه، صفحه: 10.
معینی، سهراب (1368). صنایع فرآورده‌های شیلاتی، انتشارات معاونت آموزش و تحقیقات شرکت سهامی شیلات ایران، وزارت جهاد سازندگی، تهران، صفحه: 212.
ملاپور، محدثه؛ هدایتی‌فرد، مسعود و یوسفیان، مهدی (1392). تاثیر تخلیه شکمی بر خواص شیمیایی و حسی ومیکروبی اردک ماهی Esoxlucius حین نگه‌داری به حالت انجماد، سومین سمینار ملی امنیت غذایی، 7 و 8 اسفند 1392، سوادکوه، صفحه: 12.
AOAC. (1995). Official methods of analysis. 17th Edition, Washington, DC: Association of official analytical chemists.
AOAC. (2005). Official methods of analysis of AOAC International. 18th Edition, Gaithersburg, MD: AOAC international.
Badii, F. and Howell, N.K. (2002). Changes in the texture and structure of cod and haddock fillets during frozen storage. Food Hydrocolloids, 16: 313-319.
Bligh, E.G. and Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Physiology and Pharmacology, 37: 911-917.
Burt, J.R. (1988). The effects of drying and smoking on the vitamin content of fish. In: Burt, J.R. (Editors), Fish Smoking and Drying. London, UK. Elsevier, pp. 53-61.
Botta, J., Downey, A., Lauder, J. and O’Neill, M. (1982). Chemical and sensory assessment of round nose grenadier (Macrourus ruperis) subjected to long term frozen storage. Journal of Food Science, 47: 1670-1674.
Bottino, N.R., Lilly, M.L. and Finne, G. (1979). Fatty acid stability of gulf of mexico brown shrimp (Penaeus aztecus ) held on ice and in frozen storage. Journal of Food Science, 44: 1778-1779.
Cakli, S., Kilinc, B., Cadun, A., Dincer, T. and Tolasa, S. (2005). Effect of ungutting on microbiological, chemical and sensory properties of aqua cultured sea bream (Sparus aurata) and sea bess (Dicentrachus labrax) stored in ice. European Food Research and Technology, 222: 719-725.
Chytiri, S., Chouliara, I., Savvaidis, I.N. and Kontominas, M.G. (2004). Microbiological, chemical and sensory assessment of iced whole and filleted aqua cultured rainbow trout. Food Microbiology, 21: 157-165.
de Castro, F.A.F., Sant’Ana, H.M.P., Campos,, F.M., Costa, N.M.B., Silva, M.T.C., Salaro, A.L., et al. (2007). Fatty acid composition of three freshwater fishes under different storage and cooking processes. Food Chemistry, 103: 1080-1090.
Egan, H., Krik, R.S. and Sawyer, R. (1997). Pearsons Chemical Analysis of Foods. 9 th Edition, pp. 609-634.
Folch, J., Lees, M. and Sloane-Stanley, G.H. (1957). A simple method for the isolation and purification of total lipids from animal's tissues. Journal of Biological Chemistry, 226: 497-509.
Goulas, A.E. and Kontominas, M.G. (2007).Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream(Sparus aurata): Biochamical and Sensory attributes. Food Chemistry, 100: 287-296.
Hedayatifard, M. and Moeini, S. (2007). Loss of omega-3 fatty acids of sturgeon (Acipenser stellatus) during cold storage. International Journal of Agriculture and Biology, 9(4): 598-601.
Hedayatifard, M. and Yousefian, M. (2010). The fatty acid composition of golden mullet fillet Liza aurata as affected by dry-salting. Journal of Fisheries and Aquatic Science, 5: 208-215.
Hunt, A.O. and Teqelioglu, N. (2008). Effect of lipid sources on growth and body fatty acid composition of sea bass Dicentrarchus labran L., Journal of Animal and Veterinary Advances, 7(8): 915-923.
Huss, H.H. (1995). Quality and quality changes in fresh fish, FAO FISHERIES TECHNICAL PAPER – 348, Food and Agriculture Organization of The United Nation, FAO, Rome, pp. 300.
Jeong, B.Y., Ohshima, T., Koizumi, C. and Kanou, Y. (1990). Lipid deterioration and its inhibition of Japanese oyster (Crasostrea giga) during frozen storage. Nippon Suisan Gakkaishi, 56: 2083-2091.
Lehmann, I. and Aubourg, S.P. (2007). Effect of pervious gutting on rancidity development in horse mackerel (Trachurus trachurus) during frozen storage at -20 º C, International Journal of Food Science and Technology, 43: 270-275.
Lugasia, A., Adab, V., Hevari, J., Leboviesa, V., Jakoczic, I. and Aubourg, S. (2007). Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage. LWT, 40: 930-936.
Natseba, A., LwaliRda, I., Kakura, E., MuyaBja, C.K. and Muyoaga, J.H. (2005). Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus). Food Research International, 38: 469-474.
Ozden, O. and Erkan, N. (2007). Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science and Technology, 43(9): 1507–1727.
Ozogul, Y. and Ozogul, F. (2007). Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas. Food Chemistry, 100: 1634-1638.
Ozyurt, G., Polat, A. and Tokur, B. (2007). Chemical and sensory changes in frozen '(-18 º C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons. International Journal of Food Science and Technology, 42: 887-893.
Tejada, M. and Huidobro, A. (2004). Quality of farmed gilthead seabrem (Sparus aurata) during ice storage related to the slaughter method and gutting. European food research and technology, 215(1): 1-7.
Vujkovic, G., Karlovic, D., Vujkovic, I., Vorosbaranyic, I. and Branislava Jovanovic, B. (1999). Composition of muscle tissue lipids of silver carp and bighead carp. Journal of the American Oil Chemists' Society, 76: 475-480.
_||_
AOAC. (1995). Official methods of analysis. 17th Edition, Washington, DC: Association of official analytical chemists.
AOAC. (2005). Official methods of analysis of AOAC International. 18th Edition, Gaithersburg, MD: AOAC international.
Badii, F. and Howell, N.K. (2002). Changes in the texture and structure of cod and haddock fillets during frozen storage. Food Hydrocolloids, 16: 313-319.
Bligh, E.G. and Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Physiology and Pharmacology, 37: 911-917.
Burt, J.R. (1988). The effects of drying and smoking on the vitamin content of fish. In: Burt, J.R. (Editors), Fish Smoking and Drying. London, UK. Elsevier, pp. 53-61.
Botta, J., Downey, A., Lauder, J. and O’Neill, M. (1982). Chemical and sensory assessment of round nose grenadier (Macrourus ruperis) subjected to long term frozen storage. Journal of Food Science, 47: 1670-1674.
Bottino, N.R., Lilly, M.L. and Finne, G. (1979). Fatty acid stability of gulf of mexico brown shrimp (Penaeus aztecus ) held on ice and in frozen storage. Journal of Food Science, 44: 1778-1779.
Cakli, S., Kilinc, B., Cadun, A., Dincer, T. and Tolasa, S. (2005). Effect of ungutting on microbiological, chemical and sensory properties of aqua cultured sea bream (Sparus aurata) and sea bess (Dicentrachus labrax) stored in ice. European Food Research and Technology, 222: 719-725.
Chytiri, S., Chouliara, I., Savvaidis, I.N. and Kontominas, M.G. (2004). Microbiological, chemical and sensory assessment of iced whole and filleted aqua cultured rainbow trout. Food Microbiology, 21: 157-165.
de Castro, F.A.F., Sant’Ana, H.M.P., Campos,, F.M., Costa, N.M.B., Silva, M.T.C., Salaro, A.L., et al. (2007). Fatty acid composition of three freshwater fishes under different storage and cooking processes. Food Chemistry, 103: 1080-1090.
Egan, H., Krik, R.S. and Sawyer, R. (1997). Pearsons Chemical Analysis of Foods. 9 th Edition, pp. 609-634.
Folch, J., Lees, M. and Sloane-Stanley, G.H. (1957). A simple method for the isolation and purification of total lipids from animal's tissues. Journal of Biological Chemistry, 226: 497-509.
Goulas, A.E. and Kontominas, M.G. (2007).Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream(Sparus aurata): Biochamical and Sensory attributes. Food Chemistry, 100: 287-296.
Hedayatifard, M. and Moeini, S. (2007). Loss of omega-3 fatty acids of sturgeon (Acipenser stellatus) during cold storage. International Journal of Agriculture and Biology, 9(4): 598-601.
Hedayatifard, M. and Yousefian, M. (2010). The fatty acid composition of golden mullet fillet Liza aurata as affected by dry-salting. Journal of Fisheries and Aquatic Science, 5: 208-215.
Hunt, A.O. and Teqelioglu, N. (2008). Effect of lipid sources on growth and body fatty acid composition of sea bass Dicentrarchus labran L., Journal of Animal and Veterinary Advances, 7(8): 915-923.
Huss, H.H. (1995). Quality and quality changes in fresh fish, FAO FISHERIES TECHNICAL PAPER – 348, Food and Agriculture Organization of The United Nation, FAO, Rome, pp. 300.
Jeong, B.Y., Ohshima, T., Koizumi, C. and Kanou, Y. (1990). Lipid deterioration and its inhibition of Japanese oyster (Crasostrea giga) during frozen storage. Nippon Suisan Gakkaishi, 56: 2083-2091.
Lehmann, I. and Aubourg, S.P. (2007). Effect of pervious gutting on rancidity development in horse mackerel (Trachurus trachurus) during frozen storage at -20 º C, International Journal of Food Science and Technology, 43: 270-275.
Lugasia, A., Adab, V., Hevari, J., Leboviesa, V., Jakoczic, I. and Aubourg, S. (2007). Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage. LWT, 40: 930-936.
Natseba, A., LwaliRda, I., Kakura, E., MuyaBja, C.K. and Muyoaga, J.H. (2005). Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus). Food Research International, 38: 469-474.
Ozden, O. and Erkan, N. (2007). Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science and Technology, 43(9): 1507–1727.
Ozogul, Y. and Ozogul, F. (2007). Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas. Food Chemistry, 100: 1634-1638.
Ozyurt, G., Polat, A. and Tokur, B. (2007). Chemical and sensory changes in frozen '(-18 º C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons. International Journal of Food Science and Technology, 42: 887-893.
Tejada, M. and Huidobro, A. (2004). Quality of farmed gilthead seabrem (Sparus aurata) during ice storage related to the slaughter method and gutting. European food research and technology, 215(1): 1-7.
Vujkovic, G., Karlovic, D., Vujkovic, I., Vorosbaranyic, I. and Branislava Jovanovic, B. (1999). Composition of muscle tissue lipids of silver carp and bighead carp. Journal of the American Oil Chemists' Society, 76: 475-480.
