Effects of spoilage on nitrogen and carbon stable isotopes signatures of the clam Ruditapes decussatus

Fish and seafood products are highly susceptible to post-mortem spoilage due to autolytic reactions at start, then microbiological activity and eventually oxidative reactions. Chemical and microbiological parameters are usually used to assess quality and make decisions for protecting public health, but they lack precision in defining which spoilage pathway is occurring at each moment. The objective of this work was to assess the effects of spoilage reactions on nitrogen and carbon stable isotopes in the grooved carpet shell clam, Ruditapes decussatus, and compare them to biochemical indicators of seafood deterioration, in order to better understand the relations between the different spoilage pathways during commercial storage conditions. Clams were kept in a refrigerator at 5 ºC, to simulate normal commercial storage conditions, and sampled in the beginning of the experiment, and after eight, ten and twelve days. Moisture, condition index, percentage edibility, total volatile basic nitrogen (TVB-N), pH, nitrogen and carbon percentages and stable isotopes were determined for each sampling moment. Stable isotope analyses were performed using a Costech Elemental Analyzer (ECS 4010) coupled to a ThermoFinnigan Delta V Advantage. Stable isotopes analysis, especially for nitrogen, proved to be a good tool for the study of clam deterioration. Nitrogen stable isotopes results showed a relation with other spoilage indicators, such as pH and TVB-N, and allowed identifying spoilage specific pathways, such as amino acids decarboxylation and production of volatile nitrogen compounds.info:eu-repo/semantics/publishedVersio

Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

The purpose of this work was to compare carrots with similar firmness cooked by traditional cooking and two vacuum treatments: sous-vide (SV) and cook-vide (CV). As a first step, consumers determined the preferred level of firmness for carrots cooked by traditional cooking (boiling). This level corresponded to instrumental firmness of 2.8 N in phloem tissue and 4.1 N in xylem tissue. Response surface methodology (RSM) established the pairing conditions of time (22 to 78 min) and temperature (78 to 92 °C) to study the effect of both factors on the firmness of carrots with sous-vide and cook-vide treatments. In both treatments, the instrumental firmness of phloem and xylem samples was measured and modeled. No significant differences were found in firmness values between phloem and xylem tissue of samples cooked by vacuum treatments (CVand SV). For CV treatment, firmness decreased linearly with time and temperature, while for SV treatment it followed a second-order model. Based on the model, conditions of time and temperature to achieve the preferred firmness (2.8 N) were selected for both treatments. Finally, consumers compared the sensory properties of carrots cooked by traditional cooking, sous-vide, and cook-vide with paired comparison tests evaluating three pairs of samples. Carrots cooked by cook-vide were considered less tasty than sous-vide and traditional cooking carrots. Carrots using traditional cooking were firmer than those obtained with SV and CV treatments. Carrots cooked by traditional and sous-vide treatments were preferred to cook-vide ones for the taste.Consuelo Iborra- Bernad has received research grant from the Generalitat Valenciana. Amparo Tarrega was financially supported by the Juan de la Cierva program. Purificacion Garcia-Segovia declares that she has no conflict of interest. Javier Martinez-Monzo declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.Iborra Bernad, MDC.; Tarrega, A.; García Segovia, P.; Martínez Monzó, J. (2014). Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis. Food Analytical Methods. 7(2):400-408. doi:10.1007/s12161-013-9638-0S40040872Alasalvar C, Grigor J, Quantick P (1999) Method for the static headspace analysis of carrot volatiles. Food Chem 65:391Arcia P, Costell E, Tárrega A (2010) Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties. Food Res Int 43:2409Baldwin DE (2012) Sous vide cooking: A review. Int J Gastronomy Food Sci 1:15Bourne MC (2002) Food texture and viscosity: concept and measurement. Academic, San DiegoDauchet L, Amouyel P, Hercberg S, Dallongeville J (2006) Fruit and vegetable consumption and risk of coronary heart disease: a meta-analysis of cohort studies. J Nutr 136:2588Fan L, Zhang M, Xiao G, Sun J, Tao Q (2005) The optimization of vacuum frying to dehydrate carrot chips. Int J Food Sci Tech 40:911Furfaro M, Marigheto N, Moates G, Cross K, Parker M, Waldron K, Hills B (2009) Multidimensional NMR cross-correlation relaxation study of carrot phloem and xylem. Part II: Thermal and high-pressure processing. Appl Magn Reson 35:537Gacula JRM, Rutenbeck S, Pollack L, Resurreccion AVA, Moskowitz HR (2007) The Just‐About‐Right intensity scale: functional analyses and relation to hedonics. J Sens Stud 22:194Gan HE, Karim R, Muhammad SKS, Bakar JA, Hashim DM, Rahman RA (2007) Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology. LWT- Food Sci Technol 40:611García-Segovia P, Andrés-Bello A, Martínez-Monzó J (2008) Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes. J Food Eng 88:28García-Segovia P, Barreto-Palacios V, Iborra-Bernad C, Andrés-Bello A, González-Carrascosa R, Bretón J, Martínez-Monzó J (2012) Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin. Int J Gastronomy Food Sci 1:54Greve LC, Mcardle RN, Gohlke JR, Labavitch JM (1994a) Impact of heating on carrot firmness: changes in cell wall components. J Agric Food Chem 42:2900Greve LC, Shackel KA, Ahmadi H, Mcardle RN, Gohlke JR, Labavitch JM (1994b) Impact of heating on carrot firmness: contribution of cellular turgor. J Agric Food Chem 42:2896Hudson BT (1993) Industrial cuisine. Cornell Hotel Restaur Adm Q 34:73Hui YH, Chen F, Nollet LML et al (2010) Handbook of fruit and vegetable flavors. Wiley, HonokenIborra-Bernad C, Philippon D, García-Segovia P, Martinez-Monzo J (2013) Optimizing the texture and color of sous-vide and cook-vide green bean pods. LWT- Food Sci Technol 51:507ISO (2005) Sensory analysis. Methodology. Paired comparison test. Standard No. 5495. International Organization for Standardization. Geneva, SwitzerlandKjeldsen F, Christensen LP, Edelenbos M (2001) Quantitative analysis of aroma compounds in carrot (Daucus carota L.) cultivars by capillary gas chromatography using large-volume injection technique. J Agric Food Chem 49:4342Kuehl RO (2000) Design of experiments: statistical principles of research design and analysis. Duxbury, New YorkLeskova E (2006) Vitamin losses: retention during heat treatment and continual changes expressed by mathematical models. J Food Compos Anal 19:252Martínez-Hernández GB, Artés-Hernández F, Colares-Souza F, Gómez PA, García-Gómez P, Artés F (2013) Innovative cooking techniques for improving the overall quality of a Kailan-hybrid broccoli. Food Bioprocess Tech 1:1. doi: 10.1007/S11947-012-0871-0Mckenna BM, Kilcast D (2004) Texture in food: solid foods. WoodheadMente A, De Koning L, Shannon HS, Anand SS (2009) A systematic review of the evidence supporting a causal link between dietary factors and coronary heart disease. Arch Intern Med 169(659)Montgomery DC, Runger GC (2010) Applied statistics and probability for engineers. Wiley, United States of AmericaMyers RH, Montgomery DC (2002) Response surface methodology: process and product optimization using designed experiments. Wiley, New YorkRiboli E, Norat T (2003) Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk. Am J Clin Nutr 78:559sRinaldi M, Dall'asta C, Meli F, Morini E, Pellegrini N, Gatti M, Chiavaro E (2012) Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts. Food Bioprocess Tech 1Sanchez H, Osella C, De La Torre M (2004) Use of response surface methodology to optimize glutenfree bread fortified with soy flour and dry milk. Food Sci Technol Int 10:5Schellekens M (1996) New research issues in sous-vide cooking. Trends Food Sci Technol 7:256Van Buggenhout S, Sila DN, Duvetter T, Van Loey A, Hendrickx M (2009) Pectins 58 in processed fruits. Compr Rev Food Sci F 8:105Villegas B, Tárrega A, Carbonell I, Costell E (2010) Optimising acceptability o 39 f new prebiotic low-fat milk beverages. Food Qual Prefer 21:23

Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products

peer reviewedIrish marine fish roe is generally discarded at sea or processed as low value-added fishmeal and not utilised as nutritious seafood ingredients. Locally sourced pollock roes were salted, air-dried (Mediterranean-style) and compared to similar commercial mullet and cod products for: weight; moisture content; pH; instrumental texture and colour; and sensory attributes. Raw pollock roes averaged 105 g (n = 25). Roes lost on average 3.1% moisture (w/w) after a 2-h salting period and 48.8% weight reduction was observed after an average 105 h air-drying time. The moisture content of pollock was not significantly different to commercial products. Average pH for pollock, mullet and cod products was 5.9, 5.4 and 5.7, respectively (P < 0.05). Pollock and mullet had similar hardness, but cod was significantly harder than both, when measured instrumentally. Total colour difference (ΔE*) between the surface of pollock and cod, and that of pollock and mullet was 7.5 and 3.0, respectively. Sensory assessment of sliced and powdered products, using 9-point hedonic and 5-point just-about-right (JAR) scales, was conducted with 38 consumers. Pollock received the highest scores for overall liking and intention to purchase compared to commercial mullet and cod products, averaging 5.6, 5.6 and 4.9, respectively, for sliced roe products, and 6.3, 5.3 and 6.1 for powdered products. Penalty analysis of JAR showed “overall liking” was impacted by the flavour being “too fishy”. In conclusion, pollock had similar characteristics and acceptable sensory attributes compared to commercial products presenting opportunities to expand the range of value-added roe products (e.g., trout, salmon) available, while also contributing to waste reduction

Biochemical and bioactive phytonutrients changes in tissues of two cultivars of fresh-cut cassava in stick form under refrigerated storage

The aim of this study was to evaluate the effects of fresh-cut in stick form of two cassava cultivars on their biochemical and antioxidant characteristics, at two harvest times. The fresh cut cassava sticks were packaged in polypropylene, maintained at 5±1ºC, with 90±5% relative humidity for 12 days. The concentration of carotenoids, total soluble phenolic compounds and the activity of phenylalanine ammonia lyase and antioxidant capacity were significantly higher for the sticks of cultivar 'Amarela' cassava than for the sticks of cultivar 'Cacau'. The concentrations of carotenoids, total soluble phenolic compounds, and the activity of phenylalanine ammonia lyase and antioxidant capacity were all significantly greater when harvested at 14-month of age. There was a significant increase in the activity of phenylalanine ammonia lyase during the 12 days of storage at 5ºC. However, there was a decrease in total carotenoids, soluble phenolic compounds, and in the antioxidant capacity of the two cultivars

Factors affecting the safety and quality of fish during chill distribution

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