Determination of carotinoids in different commercial salmon samples

WOS: 000223324900004In this study, carotinoid levels and varieties were determined in 16 different processed commercial salmon samples. For quantitative determination of total carotinoid in salmon samples a spectrophotometric method and for qualitative determination thin layer chromatography were used. Total carotinoid amounts and varieties were determined in the flesh of wild, traditionally and ecologically farmed salmon. The highest carotinoid concentration in commercial samples (1018 +/- 13 mug/100 g filet) was determined in graved cultured salmon, the lowest carotenoid concentration (473 +/- 15 mug/ 100g filet) was measured in smoked cultured salmon. In some salmon samples, canthaxanthin was determined in trace amounts in addition to astaxanthin. The highest carotinoid concentration in processed wild salmon samples (799 +/- 16 mug/100 g filet) was lower than the highest carotinoid concentration (1018 +/- 13 mug/100 g filet) in cultured salmon samples. In all wild salmons only astaxanthin was determined. The highest carotinoid concentration (739 +/- 18 mug/100 g filet) in ecologically farmed salmon samples was lower than the highest carotinoid level in traditionally cultured salmon (1018 +/- 13 mug/100 g filet)

Quality changes of sardine (Sardina pilchardus) patties during refrigerated storage

In this study, quality changes in sardine patties stored at 4C were investigated. Total viable bacteria, psychrotrophic and coliform bacteria counts of sardine patties increased from 2.50 log cfu/g, 2.60 log cfu/g, 19 MPN/g to 6.15 log cfu/g, 6.45 log cfu/g, 70 MPN/g on day 6, respectively. Yeast-molds, Staphylococcus aureus and Escherichia coli were not detected during the storage period. Total volatile basic nitrogen, thiobarbituric acid and trimethylamine nitrogen values of sardine patties were 13.66 mg/100 g, 1.50 mg MA/kg and 1.20 mg/100 g at the beginning and 29.55 mg/100 g, 3.60 mg MA/kg and 5.01 mg/100 g at the end of the storage period (at day 6), respectively. Based on sensory evaluation, the shelf life of sardine patties was determined to be 4 days during refrigerated storage. When chemical, microbiological and sensory analyses were compared, sensory analysis was the found to be most effective for determining the shelf life of sardine patties. © 2008, Blackwell Publishing

Quality and Shelf-Life Assessment of Pasteurized Trout Soup During Refrigerated Storage

WOS: 000308131800005The aim of this study was to investigate the quality changes of pasteurized soup prepared from smoked trout trimmings during 8 months of refrigerated storage at 3 degrees C. Thiobarbituric acid (TBA, mg malonaldehyde/kg), total volatile content (TVB-N, mg N/100 g), total aerobic mesophilic plate count, pH value, color measurement, and sensory evaluation were used to determine quality changes. After 8 months of storage, TBA values reached 0.83 +/- 0.09 mg malonaldehyde/kg. Despite a marked increase in the TBA value at Month 8, the soup was still of acceptable quality. The TVB-N value was close to the European Commission limit on fresh fish at Month 4, and further increase was not significant (p > 0.05). Total aerobic mesophilic count reached a maximum value of 4.15 +/- 0.23 log cfu/g at Month 2 with 3.20 +/- 0.02 log cfu/g at Month 8. The soup had an overall acceptability score of 7.16 +/- 0.68 ("like moderately" on a 1-to 9-point hedonic scale). Results suggest that smoked trout trimmings can be used to maximize the value of co-products by producing a ready-to-eat soup

Determination of carotinoids in different commercial salmon samples [Bestimmung der carotinoide in verschiedenen handelsüblichen lachsproben]

In this study, carotinoid levels and varieties were determined in 16 different processed commercial salmon samples. For quantitative determination of total carotinoid in salmon samples a spectrophotometric method and for qualitative determination thin layer chromatography were used. Total carotinoid amounts and varieties were determined in the flesh of wild, traditionally and ecologically farmed salmon. The highest carotinoid concentration in commercial samples (1018 ± 13 µg/100 g filet) was determined in graved cultured salmon, the lowest carotenoid concentration (473 ± 15 µg/ 100g filet) was measured in smoked cultured salmon. In some salmon samples, canthaxanthin was determined in trace amounts in addition to astaxanthin. The highest carotinoid concentration in processed wild salmon samples (799 ± 16 µg/100 g filet) was lower than the highest carotinoid concentration (1018 ± 13 µg/100 g filet) in cultured salmon samples. In all wild salmons only astaxanthin was determined. The highest carotinoid concentration (739 ± 18 µg/100 g filet) in ecologically farmed salmon samples was lower than the highest carotinoid level in traditionally cultured salmon (1018 ± 13 µg/100 g filet)