Effects of phosphates treatment on the quality of frozen-thawed fish species

The influence of dipping frozen-thawed fish species (saithe and sea bass) fillets for 10 min in 5% solutions containing sodium monophosphate, sodium diphosphate and sodium triphosphate on microbiological, chemical, color, cooking loss, water-holding capacity, and textural and sensory analyses of fish fillets was assessed. Dipping frozen-thawed fish species (sea bass and saithe) in 5% phosphates improved the quality when compared with the control group. Sodium triphosphate-treated fillets were lighter than the control group but phosphate treatments did not affect the a and b values. Dipping frozen-thawed fish species in 5% phosphates reduced microbiological (the total viable, psychrotrophic, coliform bacteria) counts and also chemical values (total volatile basic nitrogen, trimethylamine, thiobarbituric acid). Therefore, it can be concluded that the treatment of 5% sodium tripolyphosphate solution is the most effective to reduce the bacterial loads when compared with other phosphate groups. Phosphate treatment can be an alternative way to improve the quality of frozen-thawed fish. © 2009, Wiley Periodicals, Inc

Determination of quality characteristics of Holothuria tubulosa, (Gmelin, 1788) in Turkish sea (Aegean Region) depending on sun drying process step used in Turkey

There are around 500 species of sea cucumber but few (around 10-17) are valuable commercially. In Turkey, an Aegean region species, Holothuria tubulosa, is collected by divers and kept alive until processed. Generally, Chinese methods and processing techniques of sea cucumbers are applied in Turkey. Processing steps in Turkey consist of cleaning, gutting, boiling, cooling, sun drying, packaging and storage. In this study, quality characteristics of Holothuria tubulosa were determined depending on a sun drying process step used in Turkey: water activity (aw,) and microbial quality of the sea cucumber were determined during sun drying period at different air conditions (temperature, wind velocity, humidity). Proximate analysis (crude protein, crude fat, moisture, carbohydrate) and chemical quality control analyses (total volatile base-nitrogen, trimetylamine-nitrogen, and thiobarbituric acid reactive substances) were also determined before and after sun drying of Holothuria tubulosa. According to the results of analysis, no quality criteria reached the maximum acceptability limit for the product © 2004 by The Haworth Press, Inc. All rights reserved

Effect of soy protein isolate and wheat fiber on the texture and freeze-thaw stability of lean fish mince

The effects of cyclic freezing and thawing upon the quality of frozen fish mince were studied. The effectiveness of combined use of Soy Protein Isolates (SPI) (2%) and Wheat Fiber (WF) (2%) were investigated with respect to cryoprotective properties and textural changes in fish frozen mince. The changes in texture and water holding capacity of fish mince after two freeze-thaw cycles were assessed using Texture Analyzer (TA.XT Plus) and sensory analysis. Cooking loss upon freeze-thaw cycles was also determined. No cryoprotectant and texture modification effect of the wheat fiber was observed. The addition of soy protein isolate and/or wheat fiber significantly reduced cooking loss after two freeze-thaw cycles (p0.05) and provided synergistic effect in texture modification (p<0.05) and also reduced freeze-contraction of myofibrils after two freeze-thaw cycles according to the results of scanning electron micrographs. This cryoprotectant combination can be applied to fish mince for the improvement of their texture and frozen storability. © Medwell Journals, 2011