Journal articles: 'Fish fillets – Evaluation'

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Stahl, Leanne L., Blaine D. Snyder, Harry B. McCarty, Tara R. Cohen, Kenneth M. Miller, Mark B. Fernandez, and John C. Healey. "An Evaluation of Fish Tissue Monitoring Alternatives for Mercury and Selenium: Fish Muscle Biopsy Samples Versus Homogenized Whole Fillets." Archives of Environmental Contamination and Toxicology 81, no. 2 (July 30, 2021): 236–54. http://dx.doi.org/10.1007/s00244-021-00872-w.

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AbstractFish contaminant studies with human health protection objectives typically focus on muscle tissue, recognizing that fillets are the commonly consumed tissue fraction. Muscle biopsy punch sampling for mercury analysis has recently been used as an alternative to harvesting fish for fillets; however, there is limited information comparing fillet plug results to whole fillet results. This study was conducted to address that data gap and to test the applicability of plugs for monitoring associated with United States Environmental Protection Agency’s fish tissue-based mercury and selenium water quality criteria. The mercury phase included 300 fillet homogenates and 300 field-extracted plug samples from 60 fish, and the selenium phase included 120 fillet homogenates and 120 plugs from 30 fish. Both phases showed that there were no statistically significant differences between fillet plug and homogenized fillet results at the community level; however, a selenium plug monitoring alternative must employ a sufficiently sensitive analytical method and consider total solids. Plug and fillet sampling alternatives have inherent advantages and disadvantages. Fillet sampling provides sufficient mass to consider multiple contaminants but requires fish to be harvested. Plug sampling only provides adequate mass for a single analyte but may allow fish survival, although additional research is needed on survival following plug removal.

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Sarker, Mukta, Md Mehedy Hasan, Umme Hani, Md Foysal Ahmad, Md Abu Sayeed, Mohammad Abu Jafor Bapary, Tofael Ahmed Sumon, and Md Ashraf Hussain. "Value addition of tilapia (Oreochromis niloticus): Preparation of fillet and shelf-life assessment." Research in Agriculture Livestock and Fisheries 8, no. 2 (August 31, 2021): 231–40. http://dx.doi.org/10.3329/ralf.v8i2.55493.

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Although tilapia is one of the most cultivated fish species in Bangladesh owing to its high growth rate, comparatively easy culture practices, higher survival rate and short culture period but low market preference marked it as a low-priced fish. Various approaches have been adopted to enhance consumer acceptability and ensure better use of tilapia, including the production of value-added products such as tilapia-prepared fillets, which attract increasing interest. Therefore, the current study was designed and carried out in order to prepare tilapia fillets and to estimate their shelf life at frozen (-18±20C) and refrigerated (4±10C) temperatures. Fillets were produced from tilapia collected from local fish markets of Sylhet city, Bangladesh with according to Good Manufacturing Practices (GMP) established by International Standards Organization (ISO) and packed in polyethylene bags. Proximate composition, total volatile base nitrogen (TVBN), peroxide value (PV), pH, total plate count (TPC) and sensory properties of fillets were analyzed to determine shelf-life. A portion of the fresh fillet sample was immediately analyzed and the remaining portions were preserved for up to 12 and 90 days at refrigerated and frozen storage temperatures, respectively. Results revealed that, at a definite interval of time, changes in the chemical, microbial and sensory attributes of tilapia fillets were found to be more pronounced in refrigerated storage conditions than fillets stored in frozen conditions. The shelf life of refrigerated and frozen tilapia fillet samples was 9 and at least 90 days, respectively, per the results of sensory, microbial and chemical evaluation. Res. Agric., Livest. Fish.8(2): 231-240, August 2021

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Ikasari, Diah, and Theresia Dwi Suryaningrum. "Quality Changes of Pangasius Fillets During Ice Storage." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 10, no. 3 (December 20, 2015): 109. http://dx.doi.org/10.15578/squalen.v10i3.134.

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Quality asessment of pangasius (Pangasius hypopthalmus) fillets stored in ice has been conducted. Fish were fasted for one day and slaughtered using bleeding techniques, drained for 10 minutes and filleted in various types of fillet: skin on, skinless, trimmed and untrimmed condition. Fillets were then washed and packed in vacuum plastics, stored in ice (0-4 ºC) for 18 days and observed for its sensory, chemical and microbiological parameters every 3 days. The sensory evaluation was conducted both for fresh or cooked fillets using scoring test on attribute of appearance, odor and texture as well as hedonic test. The chemical parameters observed were proximate; pH and Total Volatile Base (TVB); while microbiological parameter was Total Plate Count (TPC). Results showed that type of fillet did not significantly affect the quality of pangasius fillets. The quality of all treated fillet decreased in line with time of storage, all products were rejected after being stored for 18 days. At the time of rejection, the quality parameters: moisture content ranging from 80.1 to 81.3%, TVB from 11.1 to 11.5 mg N/100g and TPC from 1.41 to 4.6x105 CFU/ml. It is suggested to preserve pangasius fillets in ice less than 18 days.

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Ikasari, Diah, Suryanti Suryanti, and Th Dwi Suryaningrum. "Proximate Composition and Sensory Characteristics of Traditional and Oven-Drying Smoked Tilapia Fillets Enriched With Olive Oil." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 12, no. 3 (December 30, 2017): 127. http://dx.doi.org/10.15578/squalen.v12i3.291.

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The study aimed to investigate the chemical and organoleptic characteristics of smoked tilapia fish fillets which were produced using different drying process and enriched with olive oil. Smoked fish were made using the following method: the fish were fasted overnight, shocked with cold water (4-5 oC) and then slaughtered and filleted. The fillets were soaked for 30 minutes in a brine solution containing spices and 5% (v/v) of liquid smoke. 5% (v/v) of olive oil was added into the solution and compared with control without olive oil addition. After 30 minutes, fish were cleaned from the spices using water and smoked at a temperature of 80 oC for 4-5 hours. The drying process was conducted in two different methods, i.e using oven-drying and traditional smoking. The smoked tilapia products were analyzed for proximate composition and sensory profiles. The result showed that addition of olive oil and methods of drying affected the proximate composition as well as sensory characteristics of the tilapia fillets. The fillets with addition of 5% olive oil and processed with oven-drying were considered as the best treatment due to low moisture content but high ash, fat and protein contents with 45.6±0.4%; 6.8±0.1%; 7.9±0.1% and 82±1.6%, respectively. Based on panelist evaluation, the fillets with 5% olive oil and processed with oven-drying also had high performances in appearance and texture.

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Gaffari, Seyed Mehrshad, and Zahra Khoshnood. "Comparative study of the fatty acid composition of light/dark mixture musculature of five freshwater fish from the region of Dezful, Iran." Food Science and Applied Biotechnology 4, no. 1 (March 19, 2021): 57. http://dx.doi.org/10.30721/fsab2021.v4.i1.115.

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Fatty acid composition of fish is one of the key factors for the evaluation of fish nutritional value and it could be different based on fish species, habitat, nutrition and etc. The aim of the present study was to evaluate the fatty acid composition of five commercially important freshwater fish species taken from fisheries sites at Dez River, Iran. The fish samples included Heckel’s Orontes barbell, Luciobarbus pectoralis (Heckel, 1843), Chub, Squalius cephalus (Linnaeus, 1758), Common carp, Cyprinus carpio (Linnaeus, 1758), Brond-snout, Chondrostoma regium (Heckel, 1843) and Longspine scraper, Capoeta trutta (Heckel, 1843). The determination of fatty acid contents of the fish fillets were conducted by means of Gas chromatography. Results showed that Luciobarbus pectoralis fillets had the highest amount of fatty acids (43.49%). Cyprinus carpio had the highest amount of saturated fat (SAF) (29.43%) whereas the Luciobarbus pectoralis fillets had the highest MUFA (Monounsaturated fatty acid) (18.51%). The Squalius cephalus fillets possessed the highest amount of PUFA (polyunsaturated fatty acid) (1.87%). The Chondrostoma regium fillets revealed the highest n-6 (1.1%) while the Squalius cephalus fillets had the highest omega 3 (1.87%). The results of the present study showed that these freshwater fish are good sources of n-3 fatty acids, especially EPA and DHA, and could be considered as a valuable nutritional source.

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Suárez Mahecha, Héctor, Álvaro Jiménez Toquica, and Amanda Consuelo Díaz Moreno. "Physicochemical Evaluation of Cachama Fillets (Piaractus brachypomus) Preserved with Propolis during Storage." Revista Facultad Nacional de Agronomía Medellín 67, no. 1 (January 1, 2014): 7229–36. http://dx.doi.org/10.15446/rfnam.v67n1.42653.

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The bioactive compounds that propolis contains present diverse components that can diminish the deterioration of compounds such as fat and certain microorganisms that can affect fish fillets during refrigerated storage. The aim of this study was to evaluate the preserving capacity of ethanol extracts of propolis (EEP) in cachama fish fillets (Piaractus brachypomus). The treatments carried out were: (1) ethyl alcohol (96%) as the control; (2) 0.8% EEP; (3) 1.2% EEP; and (4) liquid smoke. Analyses were carried out for total volatile base nitrogen (TVBN), thiobarbituric acid reactive species-TBARS, pH and water loss for 0, 8, 16 and 24 days of storage at 4 ºC with vacuum packaging. The results presented the highest values of the TBARS and TVBN analyses for the liquid smoke treatment and the lowest values for the EEP treatments, demonstrating a significant difference between the treatments (P<0.05); however, the best water retention capacity was seen in the fillets treated with liquid smoke. The results for pH did not present significant differences between the treatments (P>0.05) during the storage period. The results suggest that EEP can preserve physicochemical characteristics during the shelf life of refrigerated, vacuum packed cachama fillets.

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Goossens, Yanne, Thomas G. Schmidt, and Manuela Kuntscher. "Evaluation of Food Waste Prevention Measures—The Use of Fish Products in the Food Service Sector." Sustainability 12, no. 16 (August 15, 2020): 6613. http://dx.doi.org/10.3390/su12166613.

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This study presents two food waste prevention measures focusing on the interface between the food service sector and its food suppliers. Through a case study on procuring salmon by a hotel kitchen, the use of food products with different convenience grades is examined. The convenience grade of the fish bought (whole salmon, fillets or portions) determines where along the food chain filleting and/or portioning takes place and thus where food waste from cut-offs occurs. To reduce food waste, we propose purchasing filleted or portioned salmon rather than whole salmon. For both measures, effectiveness is calculated by looking at food waste reductions along the food chain, achieved by a better use of filleting and portioning cut-offs. Next, sustainability across the environmental, economic and social dimension is evaluated by calculating (a) avoided embodied environmental impacts and economic costs, (b) avoided food waste disposal environmental impacts and economic costs and (c) environmental, economic and social impacts and costs associated with implementing the measures. Purchasing fillets or portions instead of whole salmon leads to food waste reductions of −89% and −94%, respectively. The interventions further lead to net climate change impact savings along the salmon chain of −16% (fillets) and −18% (portions). Whereas the kitchen saves costs when switching to fillets (−13%), a switch to portions generates additional net costs (+5%). On a social level, no effects could be determined based on the information available. However, good filleting skills would no longer be needed in the kitchen and a time consuming preparation can be sourced out.

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ABGRALL, BRIGITTE, and J. J. CLERET. "Evaluation of Petrifilm™ SM for the Enumeration of the Aerobic Flora of Fish." Journal of Food Protection 53, no. 3 (March 1, 1990): 213–16. http://dx.doi.org/10.4315/0362-028x-53.3.213.

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Petrifilm™, developed by the 3M Laboratories, is a ready-to-use system for enumerating bacteria. Dry media and a cold water soluble gel are coated on films, thus eliminating the need to prepare media. The enumerations obtained by this technique were compared to the results obtained by the conventional pour plate technique on 130 samples of flesh from whole whitings and 98 samples of fillets of white fish. For fish fillets, the counts obtained by the two methods were comparable. In the case of the flesh from whole fish, significantly higher results were obtained on Petrifilm (p<0.001). This difference was due to a luminous marine bacterium, Photobacterium phosphoreum, which grew on the Petrifilm plates, but not on PCA or PCA with 3.5% NaCl.

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Nei, Daisuke. "Evaluation of Non-bacterial factors contributing to histamine accumulation in fish fillets." Food Control 35, no. 1 (January 2014): 142–45. http://dx.doi.org/10.1016/j.foodcont.2013.06.037.

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DU, WEN-XIAN, JEONGMOK KIM, JOHN A. CORNELL, TUNG-SHI HUANG, MAURICE R. MARSHALL, and CHENG-I. WEI. "Microbiological, Sensory, and Electronic Nose Evaluation of Yellowfin Tuna under Various Storage Conditions†." Journal of Food Protection 64, no. 12 (December 1, 2001): 2027–36. http://dx.doi.org/10.4315/0362-028x-64.12.2027.

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Microbiological assessment, sensory evaluation, and electronic nose (AromaScan) analysis were performed on yellowfin tuna stored at 0, 4, 10, and 22°C for 0, 1, 3, 5, and 9 days. Fish color, texture, appearance, and odor were evaluated by a trained sensory panel, while aroma-odor properties were evaluated using an AromaScan. Bacterial enumeration was performed using plate count agar containing 1.5% NaCl. Tuna fillets stored at 22°C for 3 days or longer had a bacterial load of over 107 CFU/g and were rated not acceptable for consumption (grade C) by the sensory panel. Tuna fillets stored at 4°C for 9 days or 10°C for over 5 days were rated as grade C products and also had a bacterial load of over 107 CFU/g. The change in fish quality as determined by AromaScan followed increases in microbiological counts in tuna fillets, indicating that bacterial load can serve as a useful and objective indicator of gross spoilage. Electronic nose devices can be used in conjunction with microbial counts and sensory panels to evaluate the degree of decomposition in tuna during storage.

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Natale, Corrado Di, Gudrun Olafsdottir, Sigurdur Einarsson, Eugenio Martinelli, Roberto Paolesse, and Arnaldo D’Amico. "Comparison and integration of different electronic noses for freshness evaluation of cod-fish fillets." Sensors and Actuators B: Chemical 77, no. 1-2 (June 2001): 572–78. http://dx.doi.org/10.1016/s0925-4005(01)00692-x.

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Mei, Jun, Yong Shen, Wenru Liu, Weiqing Lan, Na Li, and Jing Xie. "Effectiveness of Sodium Alginate Active Coatings Containing Bacteriocin EFL4 for the Quality Improvement of Ready-to-Eat Fresh Salmon Fillets during Cold Storage." Coatings 10, no. 6 (May 26, 2020): 506. http://dx.doi.org/10.3390/coatings10060506.

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This study developed a biopreservation method for ready-to-eat (RTE) fresh salmon fillets based on the use of bacteriocin EFL4 produced by bacteriocinogenic Enterococcus faecalis L04 previously isolated from Chinese sea bass (Lateolabrax maculatus). Bacteriocin EFL4 has the ability to inhibit the growth of several fish-spoilage bacteria and foodborne pathogens, including Staphylococcus aureus, Escherichia coli, Shewanella putrefaciens, Pseudomonas fluorescens and Listeria monocytogenes, and the minimal inhibitory concentration (MIC) for S. putrefaciens was 0.32 μg/mL. The biopreservation potential of bacteriocin EFL4 for RTE fresh salmon fillets during cold storage at 4 °C was tested for the first time on a laboratory scale. Microbiological and physicochemical properties, as well as organoleptic evaluations, have been done during the biopreservation trials. The results show that RTE fresh salmon fillets treated with 0.64 μg/mL bacteriocin EFL4 could significantly (p < 0.05) reduce the total viable count (TVC), total volatile basic nitrogen (TVB-N), K value and maintain the quality of RTE fresh salmon fillets during 8-day storage on the basis of the organoleptic evaluation results.

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Schafberg, Michaela, Karin Loest, Andreas Müller-Belecke, and Sascha Rohn. "Pike-Perch (Sander lucioperca) and Rainbow Trout (Oncorhynchus mykiss) Fed with an Alternative Microorganism Mix for Reducing Fish Meal and Oil—Fishes’ Growth Performances and Quality Traits." Foods 10, no. 8 (August 4, 2021): 1799. http://dx.doi.org/10.3390/foods10081799.

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In the last decades, several plant-based materials were used for the substitution of fish meal and oil in aquaculture. The present study evaluated the fish quality and the sensory differences of rainbow trout (Oncorhynchus mykiss) and pike-perch (Sander lucioperca) from three different feeding groups, which were fed a commercially available industrial (standard) diet, a control diet, and a special microorganism-based feed mix. This feed mainly consisted of a mix made of Rhodotorula glutinis, Crypthecodinium cohnii, and Arthrospira sp. and had 50% less fish meal and fish oil compared to typical control diets. At the beginning, the pike-perch population was six months old, and the rainbow trout population was 15 months old. The feeding study duration was 16 weeks and every four weeks the growth performance and several morphometric parameters were recorded. Afterwards, sensory evaluation took place to identify possible trends. Sensory evaluation revealed that the rainbow trout groups did not show any significant differences to the standard and control fish fillets with regard to odor, texture, and taste. The effects on rainbow trout growth performances and carcass parameters were similar to the standard group. The feed mix was not optimal for pike-perch farming, which was also reflected by significantly adversely affected growth performance and carcass parameters. The sensorial evaluation showed an opposite trend: here, only small differences in the fillets from the feed mix and standard/control diet were observed.

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Cheng, Jun-Hu, Da-Wen Sun, Xin-An Zeng, and Dan Liu. "Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review." Critical Reviews in Food Science and Nutrition 55, no. 7 (January 28, 2015): 1012–225. http://dx.doi.org/10.1080/10408398.2013.769934.

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Lyzhin, E. V., V. A. Grohovskiy, M. A. Ershov, S. Y. Dubrovin, and S. S. Dubrovina. "Half-dried fish with improved properties." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 1 (June 3, 2021): 192–203. http://dx.doi.org/10.20914/2310-1202-2021-1-192-203.

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A study of consumer preferences for dried and half-dried fish products among respondents regularly visiting large retail sites in the city of Murmansk was conducted. It was found that more than two-thirds of respondents prefer to purchase high-quality dried and half-dried fish products; the weight of the purchased package of this product does not have a significant value. Sensory evaluation of extracts of 16 phytoproducts was carried out and the following highest-scoring ones were selected: chamomile flowers; golden mustache; linden flowers and sand immortelle flowers. Experiments of salting Atlantic salmon fillets and cod fillets in a weak saline solution with phytoextract for 12-96 hours were carried out; the ratio of fish, saline solution and aqueous extract of phytoproducts were 1:1:0.01. The most acceptable duration of weak finished salting is established not to be exceeding 48 hours. Experiments on drying the semi-finished product were carried out to establish the quality characteristics and the maximum duration of dehydration of the dried and half-dried fish product. Studies of the dehydrated product carried out every 4 hours by the sensory evaluations, the content and activity of water Aw established the most acceptable drying time, not exceeding 36 hours. Studies of dried fish products were carried out every 20 days according to organoleptic, chemical and microbiological parameters during the 80-day storage period. An acceptable storage period (shelf life) at the temperature of 0 - minus 5 ? of dried and half-dried vacuumed fish has been established to be of two months. Based on the results of the experiments, the technical specifications and technological instructions for the production of a new type of dried and half-dried formed fish with improved properties were developed.

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Tilami, Sarvenaz Khalili, Jan Turek, Daniel Červený, Pavel Lepič, Pavel Kozák, Viktoriia Burkina, Sidika Sakalli, Aleš Tomčala, Sabine Sampels, and Jan Mráz. "Insect Meal as a Partial Replacement for Fish Meal in a Formulated Diet for Perch Perca fluviatilis." Turkish Journal of Fisheries and Aquatic Sciences 20, no. 12 (November 6, 2020): 867–78. http://dx.doi.org/10.4194/1303-2712-v20_12_03.

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The growing importance of aquaculture products for human health also raises the question of product sustainability and decreasing its costs. Insects are considered as novel feed ingredients and source of proteins. In this study, a twelve-week feeding trial with replacement of 25% fishmeal by a mixture of house cricket (Acheta domesticus) and superworm (Zophobas morio) in the fish feed was conducted with perch (Perca fluviatilis). There were no significant differences in this feeding trial, regarding survival, but decreased fish growth and increased feed conversion between the control and the experimental fed groups. Hepatic cytochrome P450 (CYP1A and CYP3A-like) activity and fatty acid (FA) composition were assessed in perch also. No significant effects were observed on cytochrome P450 activity associated with presence of toxic compounds in fish. Feeding with insect pellets resulted in significant increasing of linoleic FA and an increase of the total content of n-6 FA in fish fillets, compared to the fish fillets from control group. However, changes in FA composition were only minor and did not affect the nutritional value of the fish with insect-based diet for human consumption. Further evaluation should be conducted with different ratios or different insect species.

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Abou–Tor, E. S. M., and A. M. Abouel-Yazeed. "Processing and Evaluation of Hot Smoked Fillets with Moringa from Grass Carp Fish (Ctenopharyngodon idella)." Journal of Food and Dairy Sciences 10, no. 7 (July 1, 2019): 225–29. http://dx.doi.org/10.21608/jfds.2019.53497.

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Milner, Nicholas P., Michael R. Johnson, and Kim J. Perry. "Determination of Sulfadimethoxine and Ormetoprim Residues in Channel Catfish Fillets After Treatment with Romet and Evaluation of a Commercially Available Rapid Diagnostic Test for Drug Residues in Fish Fillets." Journal of AOAC INTERNATIONAL 77, no. 4 (July 1, 1994): 875–81. http://dx.doi.org/10.1093/jaoac/77.4.875.

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Abstract Sulfadimethoxine (SDM) and ormetoprim (OMP) residues were determined in catfish fillets after treatment with Romet. A liquid chromatographic (LC) method capable of simultaneously detecting SDM and OMP at 0.05–40 ppm was used. The recoveries were 92% for SDM and 108% for OMP. The intra- assay variabilities were determined for SDM and OMP at fortification levels of 0.05–40 ppm, and a coefficient of variation (CV) of less than 10% was achieved at all levels. The interassay variations were determined at fortification levels of 0.1 ppm (CVs: SDM, 6.4%; OMP, 4.9%) and 1.0 ppm (CVs: SDM, 2.8%; OMP, 3.5%). SDM and OMP residues in catfish fillets were rapidly depleted after treatment with Romet. By day 2 posttreatment, SDM and OMP were essentially nondetectable. The use of an enzyme-linked immunoassay (ELISA)-based rapid diagnostic test to determine SDM and OMP in catfish fillets was evaluated. An assay procedure to adapt the test for residues in tissue samples was developed. SDM and OMP were extracted from ground catfish fillet with methanol–water (80 + 20, v/v); the extract was diluted with buffer and filtered, and the filtrate was then tested with an EZ Screen test card. The effectiveness of the rapid test assay to detect SDM residues at levels above the U.S. Food and Drug Administration tolerance (0.1 ppm) was verified with fillets from Romet-treated catfish. All samples with residues at >0.1 ppm were identified correctly by the test. The results indicate that the diagnostic test could be used as a rapid method for monitoring Romet residues in catfish.

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Maas, Paula, Beata Grzegrzółka, Philipp Kreß, Martin Oberle, Michael Judas, and Prisca Valerie Kremer-Rücker. "Prediction of body composition in mirror carp (Cyprinus carpio) by using linear measurements in vivo and computed tomography post-mortem." Archives Animal Breeding 63, no. 1 (February 25, 2020): 69–80. http://dx.doi.org/10.5194/aab-63-69-2020.

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Abstract. The mirror carp (Cyprinus carpio) belongs to the cyprinids, the world's largest and most important fish family in aquaculture. The fat content and the fillet yield are important parameters in the marketing of carp. Although the influence of the environment on the body composition of the carp has been well studied, there is little research in the field of breeding. For this purpose, precise phenotyping is indispensable. Therefore, during this study a total of 33 mirror carps were examined using computed tomography (CT) technology. First, the fish were examined alive. Total body weight and linear measurements such as lengths, height and circumferences were measured, and ultrasound was used to determine the back-fat thickness. The fish were then slaughtered and whole body scans of all fish using CT were made. The carps were filleted and the fillets with skin were chemically analyzed. In order to predict the chemical fillet fat content, thickness measurements and volume calculations of the back fat were carried out using CT. Compared to the CT-based back-fat thickness measurement correlated with the results from the chemical analysis (R2=0.62), the CT-based volume measurement of the back fat leads to a higher coefficient of determination (R2=0.85). Prediction results can still be improved by adding linear measurements. The in vivo ultrasound (US) examination of the back-fat thickness was compared with the CT back-fat thickness results. The measurements of the back-fat thickness took place at similar positions in the fish. Coefficients of determination (R2) of 0.63 to 0.77 were obtained. The back fat in mirror carp proved to be an interesting area for determining the fillet fat content. The evaluation of the fillet yield resulted in a mean value of 42.89 % with a standard deviation of ±2.43. Fillet yield (%) correlated with CT-based fillet thickness measurement resulted in a moderate coefficient of determination (R2 of 0.45). A similar coefficient of determination was achieved with selected linear measurements.

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Messina, Concetta Maria, Rosaria Arena, Giovanna Ficano, Laura La Barbera, Maria Morghese, and Andrea Santulli. "Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products." Animals 11, no. 1 (January 14, 2021): 185. http://dx.doi.org/10.3390/ani11010185.

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Aquaculture is playing a leading role in both meeting the growing demand for seafood and increasing the sustainability of the fish production sector. Thus, innovative technologies that improve its sustainability, competitiveness, and safety are necessary for growth in the sector. This study aimed to develop cold smoked sea bass fillets from aquaculture. The aptitude of frozen and fresh fillets for cold smoking was investigated by processing both fresh and thawed fillets kept previously at −20 °C for 15, 30, 60, and 90 days. Moreover, to develop a low-salt product, fillets were immersed in low-sodium or standard brine. Sensory, biochemical, and physical-chemical analyses were performed on both the raw fillets and the smoked fillets during vacuum packaged storage for 35 days at 1 ± 0.5 °C. Young modulus values, representative of texture and sensory evaluation, showed that the quality of fresh fillets was better compared to the thawed ones, thus affecting the quality of the final product as the correlation between parameters showed (principal component analysis). Cold smoking was effective in both maintaining the total volatile basic nitrogen (TVB-N) below the threshold for spoilage and preventing lipid peroxidation. Moreover, partial sodium replacement by potassium did not alter the sensory attributes of smoked fillets, which maintained high scores up to 21 days.

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Nurilmala, Mala, Tati Nurhayati, Ayu Ginanjar Syukur, Yon Vitner, Syamsul Bahri Agus, and Tatag Budiardi. "Evaluation of Nutritional and Color on Indonesian and Imported Patin Fish (Pangasius sp.,) Fillets." Advance Journal of Food Science and Technology 8, no. 8 (June 25, 2015): 576–82. http://dx.doi.org/10.19026/ajfst.8.1569.

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Velasquez, L., I. Ibañez, C. Herrera, and M. Oyarzun. "A note on the nutritional evaluation of worm meal (Eisenia fetida) in diets for rainbow trout." Animal Science 53, no. 1 (August 1991): 119–22. http://dx.doi.org/10.1017/s000335610000605x.

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Worm meal obtained from worms (Eisenia fetida) raised on waste materials was evaluated for Rainbow trout as a replacement for fish meal at dietary concentrations of 250, 500 and 1 000 g replaced per kg. During the study period none of the diets was detrimental to fish health. The dietary concentrations of 250 and 500 g/kg replacement gave higher growth rates than that of the control group (0 g/kg replacement), the former having consumed less food. The biological parameters of food conversion efficiency and protein efficiency ratio, for these replacement levels, also showed values better than the control diet. Liver somatic index and the chemical composition of fish fillets showed no significant differences between diets, except for a significant decrease in lipid content with increasing worm meal inclusion.

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Govari, Maria, Paschalitsa Tryfinopoulou, Foteini F. Parlapani, Ioannis S. Boziaris, Efstathios Z. Panagou, and George-John E. Nychas. "Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis." Foods 10, no. 2 (January 28, 2021): 264. http://dx.doi.org/10.3390/foods10020264.

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The aim of the present study was to assess the microbiological quality of farmed sea bass (Dicentrarchus labrax) fillets stored under aerobic conditions and modified atmosphere packaging (MAP) (31% CO2, 23% O2, 46% Ν2,) at 0, 4, 8, and 12 °C using Fourier transform infrared (FTIR) spectroscopy and multispectral imaging (MSI) in tandem with data analytics, taking into account the results of conventional microbiological analysis. Fish samples were subjected to microbiological analysis (total viable counts (TVC), Pseudomonas spp., H2S producing bacteria, Brochothrix thermosphacta, lactic acid bacteria (LAB), Enterobacteriaceae, and yeasts) and sensory evaluation, together with FTIR and MSI spectral data acquisition. Pseudomonas spp. and H2S-producing bacteria were enumerated at higher population levels compared to other microorganisms, regardless of storage temperature and packaging condition. The developed partial least squares regression (PLS-R) models based on the FTIR spectra of fish stored aerobically and under MAP exhibited satisfactory performance in the estimation of TVC, with coefficients of determination (R2) at 0.78 and 0.99, respectively. In contrast, the performances of PLS-R models based on MSI spectral data were less accurate, with R2 values of 0.44 and 0.62 for fish samples stored aerobically and under MAP, respectively. FTIR spectroscopy is a promising tool to assess the microbiological quality of sea bass fillets stored in air and under MAP that could be effectively employed in the future as an alternative method to conventional microbiological analysis.

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Mendes, Rogério, Helena Silva, Patrícia Oliveira, Luís Oliveira, and Bárbara Teixeira. "Quality of Frozen Hake Fillets in the Portuguese Retail Market: A Case Study of Inadequate Practices in the European Frozen White Fish Market." Foods 10, no. 4 (April 13, 2021): 848. http://dx.doi.org/10.3390/foods10040848.

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The overall quality of frozen hake fillets in the Portuguese market was evaluated. Physical, biochemical, microbiological, and sensory analysis in 20 brands revealed several non-conformities. Hake was identified in 19 brands, although two mislabeled the species. Lower net weight than labeled was evidenced in ca. one-third of brands. TVB-N in ca. one-third of the samples presented high values, although within legal limit. Almost all brands presented excessive amount of ice glaze, low levels of WHC (raw/cooked), low levels of soluble protein, and undue thaw-drip loss, thus reflecting the poor quality of fillets. Added phosphates were below the legal limit in all samples; however, they were used in glaze ice in three brands, and only labeled in one. Overall microbiological quality of frozen fillets was good, though yeasts and molds detected in six samples indicate poor hygienic conditions in some facilities. Labels comply with legal requisites, however, need improvement, namely the ‘best before’ periods. In general, packaging was efficient regarding presence of ice crystals and dehydration signs. Concerning sensory analysis of cooked fillets, 63% of the brands had bad to poor quality and 37% fair quality. Merluccius productus revealed the worst quality, namely regarding thaw drip loss, thaw drip loss protein, M/P ratio, pH and sensory evaluation. Overall results show that a significant part of the hake fillets business operators are still failing in relation with best practices.

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Venslauskas, Kęstutis, Kęstutis Navickas, Marja Nappa, Petteri Kangas, Revilija Mozūraitytė, Rasa Šližytė, and Vidmantas Župerka. "Energetic and Economic Evaluation of Zero-Waste Fish Co-Stream Processing." International Journal of Environmental Research and Public Health 18, no. 5 (February 28, 2021): 2358. http://dx.doi.org/10.3390/ijerph18052358.

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This study evaluates the possibility of recovery of high-quality valuable fish oil and proteins from fish co-streams by traditional means or a combination of several technologies. A techno-economically feasible and sustainable zero-waste process is needed for full utilisation of this co-stream’s potential. This study aims to determine the energy efficiency and economic feasibility of four different zero-waste bio-refineries based on salmon filleting co-streams. The study covers four concepts: (I) biogas and fertiliser production from salmon co-streams, (II) fish silage production, (III) thermal processing of salmon co-streams for producing oil, protein concentrate, and meal, and (IV) novel two-stage thermal and enzymatic process for producing high-quality oil and protein hydrolysate, while the solid residue is converted to biogas and fertilisers. Monte Carlo simulation is used to evaluate uncertainties in economic evaluation. The results show that the two-stage processing of fish co-streams leads to recovery of both high-quality marine oil and proteins, showing the largest profitability and return on investment during the economic analysis. It is a more tempting option than the currently used thermal treatment or traditional silage processes. The possibility of producing food-grade fish protein hydrolysate is the biggest benefit here. Concepts studied are examples of zero-waste processing of bioproducts and illustrate the possibilities and benefits of fully utilising the different fractions of fish as fillets, oil, protein, fertilisers, and energy production.

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ELEFTHERIADOU (Α. ΕΛΕΥΘΕΡΙΑΔΟΥ), A., K. VARELTZIS (Κ. ΒΑΡΕΛΤΖΗΣ), I. AMVROSIADIS (,1. ΑΜΒΡΟΣΙΑΔΗΣ), and S. GEORGAKIS (ΣΠ. ΓΕΩΡΓΑΚΗΣ). "Storage stability of vacuum-packaged hotsmoked Rainbow trout (Oncorhynchus mykiss) fillets: color and texture aspects." Journal of the Hellenic Veterinary Medical Society 52, no. 2 (January 31, 2018): 119. http://dx.doi.org/10.12681/jhvms.15415.

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The aim of this research was to investigate some problems related to Rainbow trout's (Oncorhynchus mykiss) hot-smoking process as well as the color texture evaluation of the final product. The skin-on and skin-off fillets were hot-smoked and kept in vacuum-packed storage at 2°C±0.1. Color and texture measurements and biochemical analysis were carried out during 120 days of storage on days 1, 45, 75 and 120. The results have showed no significant differences between skin-on and ski-off fillets in carotenoids and retinol content. This values were reduced from 0,4-0,5 and 0,08-0,10 mg/g (1st day) to 0,2 and 0,04 mg/g by day 45 respectively. Thereafter they remained unchanged until the end of the storage. However, they were proved sufficient for the stability of the red color of the final product, as the a* value remained fairly constant, during the whole storage period. Significant differences between skin-on and skin-off fillets were observed in their external surface color. Both L* and a* values were lower in skin-off fillets and this is probably attributed to the more intense dehydration and absorption of the smoke constituents in this fillets. Moreover, the filleting of raw material before processing, resulted in both complete absence of fish gapping in the end product and satisfactory texture, which remained the same during the whole storage period.

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Hasan, Bustari, Desmelati Desmelati, Dian Iriani, Sumarto Sumarto, and Sahyudi Sahyudi. "Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws." Jurnal Pengolahan Hasil Perikanan Indonesia 19, no. 2 (August 30, 2016): 121. http://dx.doi.org/10.17844/jphpi.v19i2.13455.

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The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively. Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and after smoked, the fish samples were determined for smoking yield, proximate composition and sensory quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for 10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; and the value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to water holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that for fresh fish (P<0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for fresh fish (P<0,05); however, flavor and odor values were not different between smoked fish from fish frozen for 10 days and fresh fish (P>0,05).

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Walaa, Mohamed Elkassas, Abdelfattah Yassin Shereen, and Nashat Saleh Mohamed. "Quality Evaluation of Nile Tilapia Fish (Oreochromis niloticus) Fillets by Using Chitosan and Nanochitosan Coating during Refrigerated Storage." Journal of World's Poultry Research 10, no. 2 (June 25, 2020): 237–45. http://dx.doi.org/10.36380/scil.2020.wvj31.

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Hasan, Bustari, Desmelati Desmelati, Dian Iriani, Sumarto Sumarto, and Sahyudi Sahyudi. "Evaluation of Physicochemical Characteristics of Hot-Smoked River Catfish Prepared from Fresh and Frozen Raws." Jurnal Pengolahan Hasil Perikanan Indonesia 19, no. 2 (August 31, 2016): 121. http://dx.doi.org/10.17844/jphpi.v19i2.13111.

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The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively. Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and after smoked, the fish samples were determined for smoking yield, proximate composition and sensory quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for 10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; and the value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to water holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that for fresh fish (P<0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for fresh fish (P<0,05); however, flavor and odor values were not different between smoked fish from fish frozen for 10 days and fresh fish (P>0,05).

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Chikisheva, M. E., E. A. Kuprina, A. N. Manuilov, A. N. Yakkola, I. A. Naumov, and O. Kabysh. "Development of electro-biochemical technology for processing secondary fish raw materials and new types of products based on minced fish." E3S Web of Conferences 161 (2020): 01095. http://dx.doi.org/10.1051/e3sconf/202016101095.

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A new complex low-waste electro-biochemical technology has been developed for processing waste from cutting fish raw materials in the North-Western region (Atlantic cod, mackerel, herring and artificially grown trout) to produce nutrients with high yield and low degree of destruction - protein hydrolysates, as well as mineral precipitates, fat. The composition of the waste from cutting fish used for complex processing by the electro-biochemical method was investigated. The influence of the fishing season on the parameters of processing waste obtained from it was determined. The fractional composition of protein hydrolysates was studied. A comparative assessment of traditional enzyme preparations and preparations obtained by the electro-biochemical method as protein hydrolyzing components has been carried out. The process of obtaining an enzyme preparation from the insides of fish using catholyte and the process of enzymatic hydrolysis of secondary fish raw materials upon receipt of a protein hydrolyzate are investigated. The characteristics of waste processing equipment are given. The properties of nutrients were investigated and the feasibility of their use in the composition of fish products based on minced fish and mixtures for injecting fish fillets was shown. A formulation was developed and the organoleptic evaluation of minced products using the obtained protein hydrolysates was carried out.

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Žoldoš, Peter, Peter Popelka, Slavomír Marcinčák, Jozef Nagy, Lýdia Mesarčová, Monika Pipová, Pavlína Jevinová, Alena Nagyová, and Pavel Maľa. "The effect of glaze on the quality of frozen stored Alaska pollack (Theragra chalcogramma) fillets under stable and unstable conditions." Acta Veterinaria Brno 80, no. 3 (2011): 299–304. http://dx.doi.org/10.2754/avb201180030299.

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Frozen fillets (n = 288) of Alaska pollack (Theragra chalcogramma) were used to evaluate the effect of glaze on lipid oxidation and microbiological indicators during 6 months of freezing storage under stable (−18 °C) and unstable temperature (varying from −5 to −18 °C) conditions. The amount of glaze, moisture, fat and protein content were measured. Despite the low fat content in Alaska pollack, a positive effect of glazing and stable freezing conditions of storage on the range of oxidative changes of lipids expressed as thiobarbituric acid reactive substances was found. Total counts of viable cells slightly rose before the end of the storage period in both groups with commercially glazed fish. The average counts of psychrotrophs in each group () were at the same level, ranging from 9.1 ×103CFU·g-1to 1.1 × 104CFU·g-1. According to the microbiological results fillets stored under unstable conditions were considered to be acceptable, but sensory evaluation showed that at the end of frozen storage they could not be consumed because of rancidity. Based on our results, glaze application ranged from 10 to 15% guarantee of final quality, however, prevention of temperature fluctuation during storage is important to keep the quality of the frozen fillets. This is the first similar study in Alaska pollack.

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Cheng, Jun-Hu, Da-Wen Sun, Hongbin Pu, and Zhiwei Zhu. "Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets." Food Chemistry 185 (October 2015): 245–53. http://dx.doi.org/10.1016/j.foodchem.2015.03.111.

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Gorbatovskiy, Andrey, Irina Rakityanskaya, and Marina Kaledina. "Minced products from undersized sea fish: new industrial technology." Foods and Raw Materials 9, no. 1 (April 20, 2021): 87–94. http://dx.doi.org/10.21603/2308-4057-2021-1-87-94.

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Introduction. The ever-growing world population and protein deficiency increase the demand for products of animal origin, especially fish-based. However, canned foods and fillets, which are the most popular types of fish products, are made from medium-sized and large fish. In spite of the fact that undersized fish is cheap, it requires manual processing and remains so time and labour consuming that it is utilized for non-food purposes. The research objective was to develop a new technology for processing undersized sea fish into minced ready-to-eat products. Study objects and methods. The study featured experimental samples of fish mince with texturing agents and food additives vs. control samples of pure fish mince. The experiment involved block-frozen Peruvian anchovy (Engraulis ringens L.). The anchovy was minced without pre-defrosting, gutting, or beheading. The experimental and control samples underwent sensory evaluation and were tested for moisture content, water-binding capacity, and rheological properties using a PNDP-penetrometer. Results and discussion. Adding 3.6% of wheat fiber, ≤ 15% of pea flour, ≤ 10% of textured soy, and 12% of onion improved the sensory and technological profiles of the finished product. The recommended mass fraction of fish in the finished product did not exceed 55%, as a higher amount deteriorated the sensory quality of the product. The textured soy provided the optimal texture. The fish balls were cooked from the fish mince, which were deep-fried in breadcrumbs, received a high score for sensory properties and could be recommended as basis for various formulations. Conclusion. Minced undersized fish, traditionally used as fertilizers or crude product, proved to be an advantageous semi-finished and ready-to-eat product. The developed technology is relevant for most undersized block-frozen sea fish.

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ELEFTHERIADOU (Α. ΕΛΕΥΘΕΡΙΑΔΟΥ), A., I. AMBROSIADIS (Ι. ΑΜΒΡΟΣΙΑΔΗΣ), K. VARELTZIS (Κ. ΒΑΡΕΛΤΖΗΣ), and S. GEORGAKIS (ΣΠ. ΓΕΩΡΓΑΚΗΣ). "Storage stability of vacuum-packaged hotsmoked Rainbow trout (Oncorhynchus mykiss) fillets: organoleptic, biochemical and microbiological aspects." Journal of the Hellenic Veterinary Medical Society 52, no. 1 (January 31, 2018): 58. http://dx.doi.org/10.12681/jhvms.15408.

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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.

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ANTOINE, F. R., C. I. WEI, W. S. OTWELL, C. A. SIMS, R. C. LITTELL, A. D. HOGLE, and M. R. MARSHALL. "Chemical Analysis and Sensory Evaluation of Mahi-Mahi (Coryphaena hippurus) during Chilled Storage†." Journal of Food Protection 67, no. 10 (October 1, 2004): 2255–62. http://dx.doi.org/10.4315/0362-028x-67.10.2255.

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Biogenic amines, total volatile base-nitrogen (TVB-N), and sensory evaluation are some of the indicators used for fish quality determination. Our objective was to evaluate the relationship among histamine, cadaverine, putrescine, TVB-N, and sensory evaluation as quality assessment tools. Two groups of six mahi-mahi fillets were refrigerated at 7°C and sampled on days 0, 2, 4, 6, 8, and 10. On day 3, histamine, cadaverine, and putrescine levels reached 5, 3, and 0.5 mg/100 g, respectively, whereas TVB-N reached 30 mg/100 g. Sensory scores were 6 to 6.5 (10 very fresh and 1 very spoiled) for odor, appearance, texture, and color. Correlations were 0.78 and 0.72 between histamine and cadaverine and histamine and putrescine, 0.74 and 0.80 between TVB-N and cadaverine and TVB-N and putrescine, and 0.75 and 0.78 between odor and putrescine and odor and cadaverine. AromaMaps showed distinct trends for deteriorating mahi-mahi (Coryphaena hippurus) quality.

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Fernandes, J. I. M., H. L. F. Bordignon, K. Prokoski, R. C. Kosmann, E. Vanroo, and A. E. Murakami. "Supplementation of broiler breeders with fat sources and vitamin e: carry over effect on performance, carcass yield, and meat quality offspring." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 70, no. 3 (June 2018): 983–92. http://dx.doi.org/10.1590/1678-4162-10006.

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ABSTRACT The aim of this study was to evaluate two sources of oil (soybean and fish) and four additional levels of vitamin E (0, 150, 250 and 350mg/kg diet) in breeder diets between the 42nd and 56th week of age and its effect on performance and meat quality of offspring. The supplementation of fish oil in the maternal diet increased the deposition of DHA and CLA in egg yolk. From 1 to 35 days of age, intermediate levels of vitamin E resulted in lower weight gain and feed intake. To feed conversion, the best result was obtained supplementing the maternal diet with soybean oil, regardless of vitamin inclusion. In addition, the evaluation of meat quality, the fish oil-supplemented-diet resulted in lower moisture loss of the breast fillets. For maternal diet supplemented with fish oil, the inclusion of vitamin E resulted in a linear increase of the pH value of the meat. Greater levels of vitamin E in the maternal diet influenced the functional properties of meat according to the type of oil that was added to the diet. The deposition of different fatty acids in the embryonic egg yolk can directly influence the meat quality of offspring.

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Grassi, Benedetti, Opizzio, Nardo, and Buratti. "Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense)." Sensors 19, no. 14 (July 22, 2019): 3225. http://dx.doi.org/10.3390/s19143225.

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The evaluation of meat and fish quality is crucial to ensure that products are safe and meet the consumers’ expectation. The present work aims at developing a new low-cost, portable, and simplified electronic nose system, named Mastersense, to assess meat and fish freshness. Four metal oxide semiconductor sensors were selected by principal component analysis and were inserted in an “ad hoc” designed measuring chamber. The Mastersense system was used to test beef and poultry slices, and plaice and salmon fillets during their shelf life at 4 °C, from the day of packaging and beyond the expiration date. The same samples were tested for Total Viable Count, and the microbial results were used to define freshness classes to develop classification models by the K-Nearest Neighbours’ algorithm and Partial Least Square–Discriminant Analysis. All the obtained models gave global sensitivity and specificity with prediction higher than 83.3% and 84.0%, respectively. Moreover, a McNemar’s test was performed to compare the prediction ability of the two classification algorithms, which resulted in comparable values (p > 0.05). Thus, the Mastersense prototype implemented with the K-Nearest Neighbours’ model is considered the most convenient strategy to assess meat and fish freshness.

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Morisasa, Mizuki, Keisuke Kimura, Motoki Sumida, Saya Fukumoto, Tadashi Tamura, Riko Takeuchi, Tsukasa Mori, and Naoko Goto-Inoue. "Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets." Foods 9, no. 4 (April 1, 2020): 402. http://dx.doi.org/10.3390/foods9040402.

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Consumption of fish is rapidly increasing worldwide. It is important to evaluate fish fillet quality because fish undergoes physical and chemical changes during frozen storage. Fish fillets exhibit formaldehyde (FA) accumulation from the decomposition of trimethylamine N-oxide. FA is a powerful protein denaturant; thus, it is important to avoid FA buildup during fish processing to preserve fish quality, especially texture. To determine where FA accumulates, in order to maintain the quality of fish fillets, we performed matrix-assisted laser desorption/ionization mass spectrometry imaging, aiming to identify muscle-derived peptides, which reflect conditions such as denaturation and/or aggregation. We used frozen sections from which lipophilic molecules were washed out and detected various peptide peaks. Furthermore, we tried to identify indices to represent fish fillet softening by protease treatment. We could detect characteristic peaks owing to FA and protease treatment; the findings were consistent with the results of texture profiles showing fish fillet’s real solidity. These molecules might thus serve as effective markers to evaluate fish fillet quality.

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Palotás, Péter, Péter Palotás, Gábor Jónás, József Lehel, and László Friedrich. "Preservative Effect of Novel Combined Treatment with Electrolyzed Active Water and Lysozyme Enzyme to Increase the Storage Life of Vacuum-Packaged Carp." Journal of Food Quality 2020 (February 17, 2020): 1–7. http://dx.doi.org/10.1155/2020/4861471.

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In the present study, common carp (Cyprinus carpio), a highly valuable worldwide commercial fish species, was used as a model. One sample group of fresh, skin-on carp fillets was placed in a bath of acidic electrolyzed oxidizing (AEO) water containing a solution of 100 mg/kg chloride ion concentration for 5 minutes. Another sample group was treated with acidic electrolyzed water and 0.5% lysozyme enzyme solution. Another set of samples were washed after the AEO water treatment. Within the study, a storage test was performed to examine the effect of the new combined treatment on the samples’ shelf-life and quality while kept at 2°C. During the storage period, chemical (chlorate) and microbiological (TVC, mesophilic anaerobic plate count, and Enterobacteriaceae count) tests and sensory evaluation were conducted. The combination of AEO water and lysozyme enzyme showed additional bactericidal efficacy on the surface of the carp fillets, which has never been reported before. Both the AEO water and the combined treatment effectively increased the shelf life of the samples, causing 2.4–3.1 log CFU/g difference compared to the control by the end of the 7-day storage. The measured residual chlorate content exceeded the legal threshold, but washing the samples resulted in values below the theoretical threshold limit. The applied preservation methods did not have an adverse effect on the organoleptic properties of the samples.

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MOINI, SOHRAB, REZA TAHERGORABI, SEYED VALI HOSSEINI, MOHAMMAD RABBANI, ZOYA TAHERGORABI, XESÚS FEÁS, and FEREIDOON AFLAKI. "Effect of Gamma Radiation on the Quality and Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets." Journal of Food Protection 72, no. 7 (July 1, 2009): 1419–26. http://dx.doi.org/10.4315/0362-028x-72.7.1419.

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The effect of gamma radiation (0, 1, 3, and 5 kGy) on the shelf life of farmed rainbow trout (Oncorhynchus mykiss) fillets that were treated with sodium acetate and vacuum packaged and subsequently stored under refrigeration was studied by measuring microbiological, chemical, and organoleptic changes. Radiation affected populations of bacteria, namely, H2S-producing bacteria and Enterobacteriaceae (P < 0.05). Initial total viable counts of the control samples were ca. 4.41 log CFU/g, whereas the respective counts in samples irradiated at 1, 3, and 5 kGy were 3.08, 1.46, and ≤1 log CFU/g at day 1 of refrigerated storage. The maximum count of Enterobacteriaceae reached 2.29 and 1.45 log CFU/g at the end of storage for 1 and 3 kGy, respectively, but at a 5-kGy dose no growth of Enterobacteriaceae was observed. Of the biochemical indicators, thiobarbituric acid values for irradiated trout were higher than for nonirradiated fish (P < 0.05). Sensory evaluation (taste) showed a reasonable and good correlation with bacterial populations with storage time. The results revealed that radiation at a high dose (5 kGy) might induce lipid and protein oxidation, although the growth of microorganisms was inhibited. Therefore, radiation at a low dose (3 kGy) could be used to control the microbial and safety biochemical indices of O. mykiss for up to 4 weeks at refrigerator temperature without adverse effects on quality and acceptability.

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Johny, Fæste, Bogevik, Berge, Fernandes, and Ivanova. "Development and Validation of a Liquid Chromatography High-Resolution Mass Spectrometry Method for the Simultaneous Determination of Mycotoxins and Phytoestrogens in Plant-Based Fish Feed and Exposed Fish." Toxins 11, no. 4 (April 13, 2019): 222. http://dx.doi.org/10.3390/toxins11040222.

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New protein sources in fish feed require the assessment of the carry-over potential of contaminants and anti-nutrients from feed ingredients into the fish, and the assessment of possible health risks for consumers. Presently, plant materials including wheat and legumes make up the largest part of aquafeeds, so evaluation of the transfer capabilities of typical toxic metabolites from plant-infesting fungi and of vegetable phytoestrogens into fish products is of great importance. With the aim of facilitating surveillance of relevant mycotoxins and isoflavones, we have developed and validated a multi-analyte LC-HRMS/MS method that can be used to ensure compliance to set maximum levels in feed and fish. The method performance characteristics were determined, showing high specificity for all 25 targeted analytes, which included 19 mycotoxins and three isoflavones and their corresponding aglycons with sufficient to excellent sensitivities and uniform analytical linearity in different matrices. Depending on the availability of matching stable isotope-labelled derivates or similar-structure homologues, calibration curves were generated either by using internal standards or by matrix-matched external standards. Precision and recovery data were in the accepted range, although they varied between the different analytes. This new method was considered as fit-for-purpose and applied for the analysis of customised fish feed containing wheat gluten, soy, or pea protein concentrate as well as salmon and zebrafish fed on diets with these ingredients for a period of up to eight weeks. Only mycotoxin enniatin B, at a level near the limit of detection, and low levels of isoflavones were detected in the feed, demonstrating the effectiveness of maximum level recommendations and modern feed processing technologies in the Norwegian aquaculture industry. Consequently, carry-over into fish muscle was not observed, confirming that fillets from plant-fed salmon were safe for human consumption.

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MEISTRO, SERENA, MARZIA PEZZOLATO, DANIELE MUSCOLINO, FILIPPO GIARRATANA, ELISA BAIONI, ANTONIO PANEBIANCO, and ELENA BOZZETTA. "Histology as a Valid Tool To Differentiate Fresh from Frozen-Thawed Marinated Fish." Journal of Food Protection 79, no. 8 (August 1, 2016): 1457–59. http://dx.doi.org/10.4315/0362-028x.jfp-16-007.

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ABSTRACT European Commission Regulation (EU) 1276/2011 requires that fishery products intended for raw consumption be frozen at −20°C for not less than 24 h or at −35°C for at least 15 h in order to kill viable parasites other than trematodes. But because marinating processes are not always effective in destroying nematode larvae, raw marinated fish preparations should be frozen before consumption. This study evaluated the performance of a standardized histological method to distinguish between fresh and frozen-thawed raw marinated fish. Sixty anchovy (Engraulis encrasicolus) fillets were sampled: 30 were marinated at +4°C for 24 h, and 30 were frozen at −20°C for 24 h before being marinated for 24 h. All 60 samples were fixed in formalin, processed for paraffin embedding, cut, and stained with hematoxylin and eosin. The slide preparations were examined microscopically by three independent histopathologists and classified as frozen-thawed or negative according to standard operating procedure criteria in use at our laboratory. Performance evaluation of the method showed 100% sensitivity (95% confidence interval [CI], 88.4 to 100%) and 100% specificity (95% CI, 88.4 to 100%), and the interrater agreement (Cohen's kappa) was 1 (95% CI, 0.85 to 1). Histology proved a valid and reliable tool to distinguish fresh from frozen-thawed marinated fish. It can be applied to deliver safe raw fishery products to consumers in order to minimize the risk of anisakidosis.

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Brazeiro, Fernanda Saraiva Gomes, Camila Ramão Contessa, Luciano dos Santos Almeida, Jaqueline Motta de Moura, Caroline Costa Moraes, and Catarina Motta De Moura. "ANTIMICROBIAL EVALUATION OF GELATIN–BASED FILMS INCORPORATED WITH CHITOSAN IN THE CONSERVATION OF FISH FILLETS / AVALIAÇÃO ANTIMICROBIANA DE FILMES À BASE DE GELATINA INCORPORADOS COM QUITOSANO NA CONSERVAÇÃO DE FILTES DE PEIXE." Brazilian Journal of Development 6, no. 11 (2020): 87543–56. http://dx.doi.org/10.34117/bjdv6n11-249.

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Meinertz, Jeffery R., Theresa M. Schreier, Scott T. Porcher, and Justin R. Smerud. "Evaluation of a Method for Quantifying Eugenol Concentrations in the Fillet Tissue from Freshwater Fish Species." Journal of AOAC INTERNATIONAL 99, no. 2 (March 1, 2016): 558–64. http://dx.doi.org/10.5740/jaoacint.15-0161.

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Abstract AQUI-S 20E® (active ingredient, eugenol; AQUI-S New Zealand Ltd, Lower Hutt, New Zealand) is being pursued for approval as an immediate-release sedative in the United States. A validated method to quantify the primary residue (the marker residue) in fillet tissue from AQUI-S 20E–exposed fish was needed. A method was evaluated for determining concentrations of the AQUI-S 20E marker residue, eugenol, in freshwater fish fillet tissue. Method accuracies from fillet tissue fortified at nominal concentrations of 0.15, 1, and 60 μg/g from six fish species ranged from 88–102%. Within-day and between-day method precisions (% CV) from the fortified tissue were ≤8.4% CV. There were no coextracted compounds from the control fillet tissue of seven fish species that interfered with eugenol analyses. Six compounds used as aquaculture drugs did not interfere with eugenol analyses. The lower limit of quantitation (LLOQ) was 0.012 μg/g. The method was robust, i.e., in most cases, minor changes to the method did not impact method performance. Eugenol was stable in acetonitrile–water (3 + 7, v/v) for at least 14 days, in fillet tissue extracts for 4 days, and in fillet tissue stored at ~ −80°C for at least 84 days.

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Tran, Son Doan, and Hung Tuan Nguyen. ". EFFECT OF POSTMORTEM CHANGES TO FILLET QUALITY AND PERFORMANCE OF TRA FISH (Pangasius Hypophthalmus)." Science and Technology Development Journal 12, no. 6 (March 28, 2009): 5–14. http://dx.doi.org/10.32508/stdj.v12i6.2250.

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Nowadays, Tra fish is one of the main export products of Viet Nam. There are many kinds of products from Tra fish such as whole Tra fish, Tra fish slice, Tra knead, Tra fillet...Among them, Tra fillet gets the largest part in export volume and value of Tra fish. In filleting process nowaday, problems related to quality assurance and filleting performance play important rolls. Filleting quality and performance depend on many factors, among them, the filleting in different post-mortem changes of raw material is the major factor effects to quality and performance of filleting process [1]. So, the aim of present study is to experiment on filleting of Tra/Tra fish in different post-mortem changes for evaluating general quality and performance respectively.

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Namiq, K., Sh S. Mahmood, N. M. Abdulrahman, B. R. Hassan, A. A. Sadraddin, and R. M. Rashed. "Effect of feeding common carp (Cyprinus carpio (Linnaeus, 1758)) with water fern (Azolla filiculoides (Lam.)) on its fillet quality." Ribogospodarsʹka nauka Ukraïni., no. 1(55) (March 31, 2021): 94–111. http://dx.doi.org/10.15407/fsu2021.01.094.

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Purpose. Qualitative study of fillets of common carp (Cyprinus carpio L.)fed with natural powder of water fern (Azollafiliculoides) and comparison with previous studies. Methodology. The proximate composition of the samples of fish fillets was done: protein content through Kjeldahl method, lipid content was determined according to AOAC (Association of Official Analytical Chemists) official method.Sensory evaluations were done by panelists. Methods for determining water holding capacity, cooking losses and biochemical analysis were standard, accepted in the world scientific community. Findings. Dissimilarities in the composition of proteins and fats were revealed. There was a significant difference in water holding capacity, cooking losses and biochemical analysis results. According to research, the powder of water fern is recommended for use in the feeding of carp, in order to improve the quality of its fillets. Originality. In recent years, a significant amount of research has focused on the use of plants or their extracts in fish nutrition, due to the presence of antioxidants in them. Water fern powder is one of the cheapest dietary supplements, which can be used in aquaculture to reduced spending on cultivation, contemporaneously improving fish health. This is due to the fact that these aquatic plants are widespread in water bodies of most warm countries and contain many important antioxidants that can positively affect the quality of fish fillets. Practical value. Based on the data obtained, a method for improving the quality of carp fillets has been developed. So, using water fern powder in its feeding, it is possible to improve the biochemical composition, increase taste, reduce losses during cooking, and also adjust the ability to retain water. Therefore, the proposed diet is also very useful for processing aquaculture products. Keywords: water fern (Azollafiliculoides), carp (Cyprinus carpio L.), fish feeding, fish fillets quality.

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Ostenfeld, T., S. Thomsen, S. Ingólfdóttir, B. Rønsholdt, and E. McLean. "Evaluation of the effect of live haulage on metabolites and fillet texture of rainbow trout (Oncorhynchus mykiss)." Water Science and Technology 31, no. 10 (May 1, 1995): 233–37. http://dx.doi.org/10.2166/wst.1995.0382.

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Changes in metabolites and meat texture of pan-sized live rainbow trout (Oncorhynchus mykiss), were examined following commercial, international road haulage. Significant (P < 0.001) increases in water, NH4+ and pH were detected during haulage. Transportation decreased (P < 0.05) dark muscle glycogen and L-lactate. Textural parameters, including hardness, elasticity, and breakpoint of the raw fillet, were unaffected by the haulage process. Muscle pH increased (P < 0.05) both in fish exposed to starvation and transportation when compared to reference fish. The results obtained indicate that haulage has limited effects upon fish flesh quality.

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Meerbeek, Jonathan R. "Long-Term Retention of Passive Integrated Transponder Tags Injected into the Pelvic Girdle of Adult Walleye." Journal of Fish and Wildlife Management 11, no. 2 (September 8, 2020): 593–96. http://dx.doi.org/10.3996/jfwm-20-015.

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Abstract We assessed long-term retention of passive integrated transponder (PIT) tags injected into the subcutaneous musculature between the pelvic fins of adult Walleye Sander vitreus via collecting fish from natural lakes in northwestern Iowa during April 2015, examining fish for the presence of an existing visual implant tag (used as secondary mark), implanting PIT tags in a representative subsample of previously marked fish, and recapturing fish during subsequent annual surveys. Of the 332 Walleye (range = 444–706 mm; mean total length = 544 mm; standard deviation = 43) PIT tagged in 2015, 87 of 88 (98.9%) recaptured from 1 to 4 y after tagging retained their tag. We captured 23 Walleye more than once (≥ 2 y after tagging) and all Walleye had retained their tag on their second or third recapture. This study and others demonstrate that the pelvic girdle was an effective PIT-tagging location for long-term studies evaluating adult Walleye population dynamics. In addition, the low probability of tags being encountered in fish fillets by anglers makes this a desirable tag location for Walleye studies where Walleye are often targeted for consumption. These studies collectively demonstrate that PIT tags inserted into the pelvic girdle of a range of Walleye sizes yield retention rates suitable for advanced population modeling or stocking evaluations.

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Hamandishe, Vimbai R., Petronella T. Saidi, Venancio E. Imbayarwo-Chikosi, and Tamuka Nhiwatiwa. "A Comparative Evaluation of Carcass Quality, Nutritional Value, and Consumer Preference of Oreochromis niloticus from Two Impoundments with Different Pollution Levels in Zimbabwe." International Journal of Food Science 2018 (August 8, 2018): 1–10. http://dx.doi.org/10.1155/2018/7862971.

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The objective of the study was to determine the quality and consumer preferences of Nile tilapia (Oreochromis niloticus) from two water bodies with different pollution levels and trophic states. Water quality assessment of the two impoundments was carried out. Fish were sampled from hypereutrophic Lake Chivero and oligomesotrophic Lake Kariba for proximate analysis, carcass quality, and sensory evaluation. Conductivity, dissolved oxygen, transparency, ammonia, total phosphates, reactive phosphates, and chlorophyll a were significantly different (P<0.05). Fish from Lake Kariba had significantly higher condition factors and lower fillet yields, while fish of length 10-20 cm, from Lake Chivero had significantly more fat. Lake Chivero fish were darker, greener, and less red while Lake Kariba fish were lighter, less green, and less red. Raw fish from Lake Kariba were significantly firmer, were less green and redder, had a stronger typical fish odour, and were more acceptable than Lake Chivero fish. Lake Chivero fish had a stronger foreign fish odour than their counterparts. No statistical differences were observed on fillet cooking losses, cooked fish sensory parameters, and acceptability. The fish could, however, not be safe due to possibility of toxins in water and feed (algae) which may bioaccumulate and ultimately affect other attributes of fish quality.

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Buck, Elder Luis, Ivone Yurika Mizubuti, Felipe Pinheiro de Souza, Ricardo Pereira Ribeiro, Luiz Alexandre Filho, Graciela Bracchini, Odimári Pricila Prado-Calixto, Angela Rocio Poveda-Parra, and Nelson Mauricio Lopera-Barrero. "Effect of propolis extract on the parasite load of Nile tilapias reared in cages." Semina: Ciências Agrárias 38, no. 3 (June 13, 2017): 1625. http://dx.doi.org/10.5433/1679-0359.2017v38n3p1615.

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Due to increase in demand for healthy and chemical residue-free products, natural therapeutic substances are being enhanced in fish cultivation. Current study evaluates in an unprecedented way (he effect of propolis on the parasite charge of the Nile tilapia (Oreochromis niloticus) reared in fish cages. Six hundred male Nile tilapia (200g) conditioned in ten 1 m3 cages were used. Two treatments with five replications each were provided: TCON: control (extruded meal without propolis) and TPRO: extruded meal with 4% propolis extract. Parasite collection occurred on 0, 35, 70 and 105 days. At the same time, fillet was weighed and fish standard length measured. Temperature was kept within the comfort range for the species during the experimental period ( > 25ºC). Trichodinids and Monogenoids (Dactylogyridae) were detected in the two treatments. There was no statistical difference (p > 0.05) in mean parasite intensity (total parasites/specimens with parasites) and abundance (total parasites/examined specimens) among treatments in the four evaluation periods. Lowest parasite prevalence occurred after 70 days in TPRO (26.66%). There was no statistical difference (p > 0.05) among treatments with regard to fillet weight and standard length of fish. Results show that propolis extract 4% did not significantly affect parasite load, fillet weight and standard length of Nile tilapia.

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Journal articles on the topic 'Fish fillets – Evaluation'

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