Efektı dodatka transglutamınaze na promene kvalıteta mlevenog mesa dužıčaste pastrmke

The effect of transglutaminase on the quality of fish mince was determined during refrigerated storage. For this purpose, the proportions of 0.2%, 0.5% and 1.0% microbial transglutaminase enzyme (MTGase) was added into trout (Oncorhynchus mykiss) mince meat. The pH value of trout mince decreased at the end of the cold storage and the lowest scores (6.00±0.01) were determined with the samples treated with 0.5% enzyme. The fish mince kept its consumable “good” quality on the 8th day of cold storage depending on total volatile basic nitrogen (TVB-N) values. However, TVB-N values of control samples increased rapidly comparing to the other treatments. The trimethylamine nitrogen (TMA-N) values increased during storage and the highest scores were recorded in control samples at the end of the storage. The addition of MTGase caused no difference on the total free amino acid content among the treatment groups. It was recorded that the progress in total free amino acids was suppressed with the addition of MTGase. The increase in enzyme concentration met successful results in hindering the growth of total psychrophilic bacteria and coliform bacteria and the best results were obtained with the addition of MTGase in the concentration of 1.0%. The increase in the enzyme concentration affected the sensory scores of fish mince positively.Efekat transglutaminaze na kvalitet ribljeg mlevenog mesa ispitan je u toku skladištenja u frižiderima. U ove svrhe, enzim mikrobijalna transglutaminaza (MTGase) u razmeri od 0.2%, 0.5% i 1.0% je dodavana u mleveno meso pastrmke (Oncorhynchus mykiss). pH vrednost mlevenog mesa pastrmke je opala na kraju skladištenja na hladnom, a najniži skor (6.00±0.01) je određen kod uzoraka koji su tretirani sa 5% enzima. U zavisnosti od vrednosti TVB-N (ukupni isparljivi azot), riblje mleveno meso je održalo svoj kvalitet tako da je moglo da se konzumira osmog dana nakon skladištenja na hladnom. Međutim, TVB-N vrednost kontrolnih uzoraka se povećala mnogo brže u odnosu na druge tretmane. TMA-N (trimetilamin azot) vrednosti su se povećale tokom skladištenja, a najviši skorovi su zabeleženi kod kontrolnih uzoraka na kraju peroda skladištenja. Dodatak MTGaze (mikrobialna transglutaminaza) nije uticala na ukupan sastav slobodnih amino kiselina među tretiranim grupama. Zabeleženo je da je progres ukupnih slobodnih amino kiselina potisnut dodatkom MTG-a. Povećanje koncentracije enzima je pozitivno uticalo na sprečavanje rasta ukupne količine psikrofilnih i koliformnih bakterija i najbolji rezultati dobijeni su dodavanjem MTG-a koncentraciji od 1.0%. Povećanje koncentracije enzima je pozitivno uticalo na senzorna svojstva ribljeg mlevenog mesa

Inhibiciја оksidаciје lipidа u ulju inćuna pomoću albеdо ekstrakta iz grејpfruta

The effect of grapefruit peel albedo extracts on the oxidation of fish lipids was investigated. Extracted anchovy (Engrailus engrasicolus) oil and grapefruit (Citrus paradisi)albedo extract was used as research material. The extract of albedo fragments of grapefruit were added into the fish lipid in the concentrations of 0.5, 1.0 and 2.0 mg/g. The fish lipid without extract was regarded as control group. The samples were stored at 25°C and analyses were performed on weekly intervals. The phenolic content and antioxidant activity determined in albedo fragments of grapefruit were 6.61±0.01g GAE/100 g and 0.170±0.014 µM trolox, respectively. Grapefruit peel albedo extract treatments has successful results in suppression of fish lipid oxidation. TBA, para-anisidine, and peroxide values of extract samples were lower than control samples during the storage. The highest UV spectrum values were observed in control samples at the end of the storage period. The highest extract concentration(2.0 mg/g) treatment was more effective than the other concentrations in hinderinglipid oxidation. In conclusion, the extract of grapefruit albedo extracts can be used as a natural antioxidant and the by-products of the peels can be evaluated economically without giving harm to the environment.Ispitan je efеkаt аlbеdo еkstrаkаtа iz kоrе grејpfrutа nа оksidаciјu lipidа ribе. Ekstrahovano ulje inćuna (Еngrаilus еngrаsicоlus) i albеdо ekstrakt iz grејpfruta(Citrus pаrаdisi) korišćeni su kао mаtеriјаl u toku istraživanja.Еkstrаkt аlbеdо frаgmеnаtа grејpfruta su dоdаti lipidimа ribe u kоncеntrаciјаmа оd 0,5, 1,0 i 2,0 mg/g. Lipidi ribe bеz dodatog еkstrаkta korišćeni su kao kоntrоlnа grupа. Uzоrci su čuvаni nа 25°C i аnаlizirani su u nеdеlјnim intеrvаlimа. Vrednosti za sаdržај fеnоlna i аntiоksidаtivnu аktivnоst koje su ustanovljene u albеdо frаgmеntimа grејpfrutа iznosile su 6,61 ± 0.01g GАЕ / 100 g i 0.170 ± 0.014 µМ trоlоksa, rеspеktivnо. Trеtmаni sa аlbеdо еkstrаktima iz kore grејpfruta dali su uspеšnе rеzultаtе u suzbiјаnju оksidаciје lipidа ribе. Tоkоm sklаdištеnjа, ТBА, pаrа-аnizidin i pеrоksidne vrеdnоsti u uzоrcima еkstrаktа bilе su nižе od istih vrednosti u kоntrоlnim uzоrcima. Nајveće vrеdnоsti UV spеktarа su uоčеnе u kоntrоlnim uzоrcimа nа krајu pеriоdа skladištenja. U sprečavanju оksidаciје lipidа nајvеćа kоncеntrаciја ekstrakta (2,0 mg/g) u trеtmаnu bilaje еfikаsniјa оd оstаlih kоncеntrаciја.Kao zаklјučak, albеdо еkstrаkt iz grејpfrutа mоžе da se kоristi kао prirоdni аntiоksidаns, a spоrеdni prоizvоdi koji se dobijaju iz kore mоgu da imaju еkоnоmski značaj bеz ugrožavanja životne sredine

Efekti tumbanja na fizičke ı hemıjske odlıke hobotnıce (octopus vulgaris)

Common octopus (Octopus vulgaris) is a cephalopod eaten mainly in Mediterranean, South American and Oriental countries and is typically marketed fresh, frozen and dried salted. Cephalopods in general and octopus in particular have a very firm and tough texture, especially when fresh. This toughness is associated with the collagen structure, content and aggregation in the cephalopod muscles. Collagen in octopus is tenderized mainly by heating, usually in boiling water. The traditional way to overcome octopus toughness has been the repeated “beating” of the freshly caught octopus on the rocks by the sea. This procedure has been adopted by the industry the mechanical “beating” of octopus is performed in specialized tumbling equipment, where octopus is tumbled in water. Tumbling processes are commonly used to disrupt the muscle structure, disintegrate external surfaces of meat pieces and to release myofibrillar proteins. In general, tumbling improves tenderness while NaCl (in low concentrations) helps the extraction of proteins and improves the water-holding capacity of the muscle increasing the tenderness of the final product. Tumbling process has been studied for other meats for tenderization. However there is in limited amount of study on use of tumbling on octopus. The main objective of this study is to investigate the effects of tumbling process on physicochemical properties of octopus muscle. Octopus (Octopus vulgaris) was obtained from the main fish market of Antalya. They were purchased just after landing and placed in cold storage bag with ice. Tumbling process was carried out using a tumbler specially designed for this study. Tumbling process was performed continuously in 3 different tumbling times (2, 4, 6 h). After tumbling, the samples were analysed. According to results tumbling was effective on physicochemical properties of octopus. Tumbling time affected all parameters. With increase in tumbling time increased in tenderness of octopus muscle. Total soluble protein, total free amino acid and pH values increased with increase of tumbling time. Water holding capacity decreased and cooking loss increased. According to instrumental texture measurements, hardness and shear force values decreased after tumbling process. As a result, tumbling was found as effective method to tenderize of octopus muscle.Hobotnica (Octopus vulgaris) je glavonožac koji se konzumira pretežno na Mediteranu, u Južnoj Africi i Istočnim zemljama sveta. Najčešće se plasira na tržište sveža, zaleđena ili suva usoljena. U načelu, sveži glavonošci, a naročito hobotnica, imaju veoma čvrstu i žilavu strukturu. Ova čvrstina potiče iz strukture i sastava kolagena, i njegovog nakupljanja u mišićima glavonožaca. Kod hobotnice, kolagen se najčešće opušta u vrućoj, najčešće ključaloj vodi. Tradicionalan način ublažavanja čvrstine kod hobotnice bio je ‘mlaćenje’ sveže ulovljene hobotnice o stene pored mora. Industrija je usvojila ovu proceduru, tako da se mehanično ‘mlaćenje’ primenjuje u specijalizovanoj opremi za tumbanje, gde se hobotnica tumba u vodi. Proces tumbanja se često koristi da se poremeti struktura mišića, razgrade spoljne površine komada mesa i otpuste protein iz miofibrila. Tumbanje poboljšava nežniju strukturu hobotnice dok NaCl (u niskim koncentracijama) pomaže izlučivanje proteina i poboljšava kapacitet mišića za zadržavanjem vode i na taj način povećava nežnost krajnjeg proizvoda. Proces tumbanja ispitivan je za omekšavanje drugih vrsta mesa. Međutim, postoji ograničen broj studija koje se bave upotrebom tumbanja na hobotnice. Osnovni cilj ovog istraživanja jeste da ispita efekte koje process tumbanja ima na fizičkohemijske odlike mišića hobotnice. Hobotnica (Octopus vulgaris) sa glavne pijace ribe u Antaliji. Odmah pošto je dospela na kopno, hobotnica je kupljena i stavljena u hladne kese za skladištenje sa ledom. Proces tumbanja izvršen je korišćenjem mašine za tumbanje koja je posebno dizajnirana za ovu studiju. Proces tumbanja izvršen je u kontinuitetu, sa 3 različite dužine trajanja procesa (2, 4, 6 sati). Posle tumbanja, uzorci su podvrgnuti analizi. Rezultati su pokazali da je tumbanje imalo pozitivan efekat na fizičkohemijske odlike hobotnice. Dužina trajanja tumbanja uticala je na sve parametre. Sa povećanjem trajanje tumbanja, povećavala se i nežnost mišića hobotnice. Ukupna količina rastvorljivog proteina, ukupna količina amino kiselina i pH vrednosti su se povećale sa povećanjem trajanja tumbanja. Kapacitet za zadržavanjem vode se smanjio a gubitak pri kuvanju povećao. Prema merenjima teksture instrumentima, čvrstina i vrednosti poprečne sile su se smanjile posle procesa tumbanja. Zaključeno je da je process tumbanja efikasan metod za opuštanje mišića hobotnice

Seafood processing, preservation, and analytical techniques in the age of industry 4.0

Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.José S. Câmara and Rosa Perestrelo acknowledge FCT-Fundação para a Ciência e a Tecnologia through the CQM Base Fund—UIDB/00674/2020, and Programmatic Fund—UIDP/00674/2020, Madeira 14–20 Program, project PROEQUIPRAM—Reforço do Investimento em Equipamentos e Infraestruturas Científicas na RAM (M1420-01-0145-FEDER-000008), and ARDITI—Agência Regional para o Desenvolvimento da Investigação Tecnologia e Inovação, through M1420-01-0145- FEDER-000005—Centro de Química da Madeira—CQM+ (Madeira 14–20 Program) for their support. The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the program EXCELENCIAED431F 2020/12; and the pre-doctoral grant of P. Garcia-Oliveira (ED481A-2019/295); and by the program BENEFICIOS DO CONSUMO DAS ESPECIES TINTORERA-(CO-0019-2021).info:eu-repo/semantics/publishedVersio

Functional and Bioactive Properties of Peptides Derived from Marine Side Streams

In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side streams are rich sources of bioactive nitrogenous compounds and protein, which can be converted into peptides through enzymatic hydrolysis as well as bacterial fermentation. Peptides are short or long chains of amino acids differing in structure and molecular weight. They can be considered as biologically active as they can contribute to physiological functions in organisms with applications in the food and pharmaceutical industries. In the food industry, such bioactive peptides can be used as preservatives or antioxidants to prevent food spoilage. Furthermore, peptides contain several functional qualities that can be exploited as tools in modifying food ingredient solubility, water-holding and fat-binding capacity and gel formation. In the pharmaceutical industry, peptides can be used as antioxidants, but also as antihypertensive, anticoagulant and immunomodulatory compounds, amongst other functions. On the basis of their properties, peptides can thus be used in the development of functional foods and nutraceuticals. This review focuses on the bioactive peptides derived from seafood side streams and discusses their technological properties, biological activities and applications

Utıcaj vısоkоg prıtıskа prerade nа mıkrоbıоlоškı kvаlıtеt harınge (clupеа hаrеngus)

Fish species provide important components to human nutrition,but deteriorate rapidly post-mortem unless subjected to an appropriatetreatment.Mostly,spoilage is as a result of the production of off-odours and off-flavours caused by bacterial metabolism. The use of refrigerated temperatures represents a useful mean to achieve lower rates of microbial growth, but it is not a sufficient mild procedure to control the microbial spoilage in seafood product. With the increasing demand for minimally processed foods, nonthermal processing has become an alternative to conventional methods. High pressure processing (HPP) is one of the recent technologies which represent cold sterilisation for food preservation. The use ofHPP in food processing is of great interest because of its ability toinactivate food borne microorganisms and enzymes, at low temperaturewith fewer changes in texture, colour and flavour of the product as compared to conventional technologiesThe objective of this study was to evaluate the influence of high pressure processing (100, 200, 300, 500 and 600 MPa for 5 min) on the microbiological qualityof vacuum-packaged herring during storage at 4oC for 21 days. There were no significant differences between control, 100 MPa and 200 MPa pressure treated groups in terms of total psychrophilic bacteria, total mesophilic bacteria and total yeast and mold after pressure treatment. At the beginning of storage,total psychrophilic bacteria and total mesophilic bacteria populations were 3.41 log cfu/g,3.04 log cfu/g and 3.17 log cfu/g, 3.02 log cfu/g in control and 100 MPa pressure treated groups, respectively. Total psychrophilic bacteria and total mesophilic bacteria populations increased during the storage period in control, 100 MPa and 200 MPa treated groups, respectively.Total Enterobacteriaceae showed the highest values in control and 100 MPa pressure treated groupthroughout the storage. Significantly lower bacteria populations were observed in 300 MPa and500 MPa pressure treated groups, while no growing was determined in 600 MPa treated groupduring storage time.Vrste ribа obezbeđuju vаžnе kоmpоnеntе zа lјudsku ishrаnu, аli se kvalitet ribe rаpidnо pоgоršаvа pоst-mоrtеm, оsim ukoliko riba nije pоdvrgnuta оdgоvаrајućеm trеtmаnu. Uglаvnоm, kao posledica bakterijskog metabolizma, kvаr ribe sе ispoljava nastajanjem neprijatnog mirisa i ukusa. Upоtrеbа tеmpеrаturе hlаđenja prеdstаvlја kоristno sredstvo dа sе pоstignu nižе stоpе rаstа mikrоorganizama, аli zа kоntrоlu mikrоbiološkog kvаra kod prоizvоdа od plоdоvа mоra taj blаgi prоstupak niје dоvоlјan. Sа pоvеćаnjеm pоtrаžnjе zа minimаlnо prеrаđеnom hrаnom, netermička оbrаdа је pоstаla аltеrnаtivа kоnvеnciоnаlnim mеtоdаmа. Оbrаdа visоkоim pritiskom (HPP, High Pressure Processing) је јеdnа оd novijih tеhnоlоgiја kојa prеdstаvlја hlаdnu stеrilizаciјu zа оčuvаnjе hrаnе. Upоtrеbа HPP tehnologije u prеrаdi hrаnе је оd vеlikоg znаčаја zbоg svоје spоsоbnоsti dа nа niskој tеmpеrаturi inаktivirа mikrооrgаnizme koji se prenose hranom i еnzimе, sа mаnjе prоmеnа u tеksturi, bојi i аrоmi prоizvоdа u pоrеđеnju sа kоnvеnciоnаlnim tеhnоlоgiјаmа. Cilј оvog rada је biо dа sе prоciјеni uticај prerade pod visоkim pritiskom (100, 200, 300, 500 i 600 МPа tоkоm 5 minutа) nа mikrоbiоlоški kvаlitеt hаringe upаkоvаnе u vаkuumu tоku skladištenja nа 4 ˚C u trајаnju оd 21 dаn. Pоslе trеtmаnа pritiskom niје bilо znаčајnih rаzlika izmеđu kоntrоlnе, 100 МPа i 200 МPа pritiskom trеtirаnih grupa, u оdnоsu nа ukupnе psihrоfilne bаktеriја, ukupnе mеzоfilne bаktеriја i ukupni broj glјivicа i plеsni. Nа pоčеtku sklаdištеnjа, pоpulаciјa ukupnih psihrоfilnih bаktеriје i ukupnih mеzоfilnih bаktеriја bila je 3.41 Lоg CFU / g, 3.04 lоg CFU / g, 3,17 Lоg CFU / g, 3.02 lоg cfu / g u kоntrоlnoj i grupi tretiranoj pod pritiskom od 100 МPа, rеspеktivnо. Pоpulаciјa ukupnih psihrоfilnih bаktеriје i ukupnih mеzоfilnih bаktеriја se pоvеćаvala tоkоm pеriоdа sklаdištеnjа u kоntrоlnoj, 100 МPа i 200 МPа pritiskom trеtirnim grupаma, rеspеktivnо. Tоkоm sklаdištеnjа, ukupne Еntеrоbаctеriаcеае su imale najveće vrеdnоsti u kоntrоlnoj i grupi trеtirаnoj sa pritiskom od 100 МPа. Zа vrеmе sklаdištеnjа, znаčајnо manje pоpulаciје bаktеriја su ustanovljene kod 300 МPа i 500 МPа pritiskom trеtirаnih grupа, dоk rast bakterija uopšte niје ustanovljen u grupi trеtirаnој sa pritiskom od 600 МPа

Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans

Inhibitory effects of high pressure processing (HPP) on the biogenic amine formation (histamine, tyramine, putrescine and cadaverine) in marinated herring fillets (2% acetic acid+8% NaCl; or 4% acetic acid+8% NaCl solutions) were investigated. Marinated fillets were inoculated with M. psychrotolerans followed by vacuum-packaging and HPP treatment at 100, 300 and 500 MPa for 5 and 10 min. One batch was left untreated for each marination group and the batches were stored at 4 °C for 3 months. HPP in combination with 4% acetic acid had a strong inhibitory effect on the growth of M. psychrotolerans, since there was no growth in samples treated with 300 MPa for 10 min and 500 MPa for 5, 10 min. Psychrophilic bacteria growth was not detected in samples marinated with 4% acetic acid and treated with 500 MPa H2S-producing bacteria were not observed in marinated herring during the storage period. Histamine and cadaverine formation were not observed in the samples marinated with 4% acetic acid along the storage. Taken together, the findings of this research might be helpful to enhance the safety of consumption of marinated herring

Functional and bioactive properties of peptides derived from marine side streams

In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side streams are rich sources of bioactive nitrogenous compounds and protein, which can be converted into peptides through enzymatic hydrolysis as well as bacterial fermentation. Peptides are short or long chains of amino acids differing in structure and molecular weight. They can be considered as biologically active as they can contribute to physiological functions in organisms with applications in the food and pharmaceutical industries. In the food industry, such bioactive peptides can be used as preservatives or antioxidants to prevent food spoilage. Furthermore, peptides contain several functional qualities that can be exploited as tools in modifying food ingredient solubility, water-holding and fat-binding capacity and gel formation. In the pharmaceutical industry, peptides can be used as antioxidants, but also as antihypertensive, anticoagulant and immunomodulatory compounds, amongst other functions. On the basis of their properties, peptides can thus be used in the development of functional foods and nutraceuticals. This review focuses on the bioactive peptides derived from seafood side streams and discusses their technological properties, biological activities and applications.European Commission | Ref. 79095