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The impacts of ultrasound-assisted protein hydrolysate coating on the quality parameters and shelf life of smoked bonito fillets stored at 4±1ºC

Yıl 2021, Cilt 38, Sayı 4, 427 - 435, 15.12.2021
https://doi.org/10.12714/egejfas.38.4.04

Öz



Innovative bioactive protein hydrolysates (PH), produced from Rainbow trout (Oncorhynchus mykiss W., 1792) by-products, were used as a coating on smoked fillets of bonito (Sarda sarda) for extension of the quality and shelf life during chilled storage for 60 days. Three fillet groups were prepared as control group without coating (CG), normal hydrolysate coated group (NHCG), and ultrasound-assisted hydrolysate coated group (UHCG). Total volatile basic nitrogen (TVB-N) and TBA values exceeded the acceptable limits on the 39th and 33rd days for CG respectively; 60th day for NHCG and UHCG. However TBA of UHCG was significantly lower than NHCG. Total aerobic mesophilic bacteria (TAMB) and total aerobic psychrophilic bacteria (TAPB) loads reached 6.32±0.06 and 7.30±0.12 log cfu/g for CG on the 39th day. TAMB and TAPB values of NHCG and UHCG have remained within the limits of consumable until the end of the storage. PH coatings prolonged the storage of fillets by delaying chemical, physical, and microbial degradation. Results showed that ultrasound-assisted PH could be used as a coating for smoked bonito at refrigerated conditions, delaying oxidation and microbial degradation.

Kaynakça

  • Balçik Misir, G., Tufan, B. & Köse, S. (2014). Monthly variation of total lipid and fatty acid contents of Atlantic bonito, Sarda sarda (Bloch, 1793) of Black Sea. International Journal of Food Science and Technology, 49, 2668-2677. DOI: 10.1111/ijfs.12578
  • Balcik Misir, G. & Koral, S. (2019a). Effects of ultrasound treatment on biochemical, structural, functional properties and antioxidant activity of protein hydrolysate of rainbow trout (Oncorhynchus mykiss) by-products. Italian Journal of Food Science, 31, 2, DOI: 10.14674/IJFS-1218
  • Balcik Misir, G. & Koral S. (2019b). Effects of edible coatings based on ultrasound-treated fish proteins hydrolysate in quality attributes of chilled bonito fillets, Journal of Aquatic Food Product Technology, 28, 999-1012. DOI: 10.1080/10498850.2019.1681572
  • Bell, C., Neaves, P. & Willams, A.P. (2005). Food Microbiology and Laboratory Practice. Blackwell, Oxford, UK, 324 s. Boland, F.E. & Paige, D.D. (1971). Collaborative study of a method for the determination of trimethylamine nitrogen in fish. J. AOAC 4(3), 725–727.
  • Cao, L., Sun, G., Zhang, C., Liu, W., Li, J. & Wang, L. (2019). An Intelligent Film Based on Cassia Gum Containing Bromothymol Blue-Anchored Cellulose Fibers for Real-Time Detection of Meat Freshness, Journal of Agricultural and Food Chemistry 67 (7), 2066-2074. DOI: 10.1021/acs.jafc.8b06493
  • Carrion-Granda, X., Fernandez-Pan, I., Rovira, J. & Mate, J. I. (2018). Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets. Journal of Food Quality, 2018, 1–12.
  • Castañeda‐López, G.G., Ulloa, J.A., Rosas‐Ulloa, P., Ramírez-Ramírez, J.C., Gutiérrez‐Leyva, R. Carrillo, Y.S. & Ulloa‐Rangel, B.E., (2021). Ultrasound use as a pretreatment for shrimp (Litopenaeus vannamei) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties. Journal of Food Processing and Preservation, 45:e15366.) DOI: 10.1111/jfpp.153662015
  • Choulitoudi, E., Ganiari, S., Tsironi, T., Ntzimani, A., Tsimogiannis, D., Taoukis, P. & Oreopoulou, V. (2017). Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets. Food Pack. Shelf Life. 12: 107-113.
  • Codex Alimentarius (2013). Standard for smoked fish, smoke-flavoured fish and smoke-dried fish - (311–2013). Rome.
  • Dhiman, A., Suhag, R., Chauhan, D.S., Thakur, D., Chhikara, S. & Prabhakar, P.K. (2021). Status of beetroot processing and processed products: Thermal and emerging technologies intervention. Trends in Food Science & Technology, 114, 443-458, DOI: 10.1016/j.tifs.2021.05.042
  • Dinika, I., Verma, K.D., Balia, R., Utama, G. L. & Patel, A.R. (2020). Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends, Trends in Food Science & Technology, 103, 57-67, DOI: 10.1016/j.tifs.2020.06.017
  • El-Obeid, T., Hany, M. Yehia-Hercules, S., Louisa, L., Maria, I., Tsiraki, I. & Savvaidis, N. (2018). Shelf-life of smoked eel fillets treated with chitosan or thyme oil. International Journal of Biological Macromolecules, 114(4), 578-583. DOI: 10.1016/j.ijbiomac.2018.03.125
  • FAO, (2020). Food loss and waste must be reduced for greater food security and environmental sustainability. Citation address: http://www.fao.org/news/story/en/item/1310271/icode/ (5.05.2021).
  • Favetto, G., Resnik, S., Chirife, J. & Fontan, C.F. (1983). Statistical Evaluation of Water Activity Measurements Obtained with the Vaisala Humicap Humidity Meter. Journal of Food Science, 48: 534-538. DOI: 10.1111/j.1365-2621.1983.tb10783.x
  • Hajfathalian, M., Jorjani, S. & Ghelichi, S. (2020). Characterization of fish sausage manufactured with combination of sunflower oil and fish oil stabilized with fish roe protein hydrolysates. Journal of Food Science Technology, 57, 1439–1448. DOI: 10.1007/s13197-019-04179-6
  • Jimenez, L.R, Paola, A.S, Yeannes, I.M. & Czerner, M. (2020). Cold smoking of Lebranche mullet (Mugil liza): Physicochemical, sensory, and microbiological evaluation. Food Science and Technology International. DOI: 10.1177/1082013220951674
  • Karnjanapratum, S. & Benjakul, S. (2020). Asian bullfrog (Rana tigerina) skin gelatin extracted by ultrasound-assisted process: Characteristics and in-vitro cytotoxicity, International Journal of Biological Macromolecules, 148, 391-400, DOI: 10.1016/j.ijbiomac.2020.01.150
  • Koral, S. (2006). Investigating the quality changes of raw and smoked pacific mullet (Mugil so-iuy, basilewski, 1855) and bonito (Sarda sarda, Bloch, 1838) at ambient and refrigerated temperatures. Master Thesis. Karadeniz Technical University, Institute of Applied Science, Trabzon, Türkiye, 76 pp.
  • Koral, S. (2012). Determination of biogenic amine contents and factors affecting their formation in the traditional fish products in Turkey. PhD. Thesis. Karadeniz Technical University, Institute of Applied Science, Trabzon, Türkiye, 231 p.
  • Koral, S. & Köse, S. (2018). The Effect of Using Frozen Raw Material and Different Salt Ratios on the Quality Changes of Dry Salted Atlantic Bonito (Lakerda) at Two Storage Conditions. Food and Health, 4(4), 213-230. DOI: 10.3153/FH18022
  • Kramarenko, T., Roasto, M., Keto-Timonen, R., Mäesaar, M., Meremäe, K., Kuningas, M., Horman, A. & Korkeala, H. (2016). Listeria monocytogenes in ready-to-eat vacuum and modified atmosphere packaged meat and fish products of Estonian origin at retail level. Food Control, 67, 48-52. DOI: 10.1016/j.foodcont.2016.02.034
  • Lerfall, J. & Hoel, S. (2021). Effects of salting technology and smoking protocol on yield and quality of hot‐smoked Atlantic salmon (Salmo salar L.). Journal of Food Processing and Preservation, 45:e15064. DOI: 10.1111/jfpp.15064
  • Leroi, F. & Joffraud, J.J. (2000). Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 °C storage predicted using factorial design. Journal of Food Protection, 63 (9):1222-1227.
  • Lougovois, V.P. & Kyrana, V.R. (2005). Freshness quality and spoilage of chill-stored fish. In A. P. Riley (Ed.) Food Policy, Control and Research, Freshness Quality and Spoilage of Chill-Stored Fish (pp. 35-86) New York: Nova Science Publishers, Inc.
  • Lücke, F. & Geidel, W. (1935). Determination of volatile basic nitrogen in fish as a measure of their freshness. Zeitschrift für Lebensmittel Untersuchung und Forschung, 70, 441-458.
  • Martínez, O., Salmerón, J., Epelde, L., Vicente, M.S. & de Vega, C. (2018). Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films, Food Control, 85, 168-176, DOI: 10.1016/j.foodcont.2017.10.003
  • Muñoz, I., Guàrdia, M.D., Arnau, J., Dalgaard, P., Bover, S., Fernandes, J.O., Monteiro, C., Cunha, S.C., Gonçalves, A., Nunes, M.L. & Oliveira, H. (2020). Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar), Food and Chemical Toxicology, 143,111554. DOI: 10.1016/j.fct.2020.111554
  • Noman, A., Qixing, J., Xu, Y., Abed, S.M., Obadi, M., Ali, A.H., AL‐Bukhaiti, W.Q. & Xia, W. (2020). Effects of ultrasonic, microwave, and combined ultrasonic‐microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinensis). Journal of Food Chemistry. 44:e13292. DOI: 10.1111/jfbc.13292
  • Olafsdóttir, G., Martinsdóttir, E., Oehlenschläger, J., Dalgaard, P., Jensen, B., Undeland, I., Mackie, I.M., Henehan, G., Nielsen, J. & Nilsen, H. (1997). Methods to evaluate fish freshness in research and industry. Trends in Food Science & Technology 8, 258–265.
  • Pedro, S.& Nunes, M.L. (2019). Reducing salt in seafood products. In C. Beeren, K. Groves, P.M. Titoria (Eds.), Reducing Salt in Foods, Woodhead Publishing Limited, Cambridge (2019), pp. 185-211.
  • Rodriguez-Turienzo, L., Cobos, A., Moreno, V., Caride, A., Vieites, J.M. & Diaz, O. (2011). Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation. Food Chemistry, 128, 187-194.
  • Rohani, A.C., Arup, M.J. & Zahrah, T. (2010). Brining parameters for the processing of smoked river carp (Leptobarbus hoevenii). Journal of the Science of Food and Agriculture, 38(1), 51-61.
  • Sokal, R.R. & Rohlf, J. (1987). Introduction to biostatistics, New York, Freeman, 2nd Ed. 363 p.
  • Sone, I., Skåra, T. & Olsen, S. H. (2019). Factors influencing post-mortem quality, safety and storage stability of mackerel species: A review. European Food Research and Technology, 245, 775–791.
  • Tarladgis, B.G., Watts, B.M., Younathan, M.T. & Dugan, J.R. (1960). A distillation method for the quantitative determination of malonaldehyde in racid foods. Journal of American Oil Chemist’s Society, 37, 44-48.
  • Valø, T., Jakobsen, A. N. & Lerfall, J. (2020). The use of atomized purified condensed smoke (PCS) in cold-smoke processing of Atlantic salmon - Effects on quality and microbiological stability of a lightly salted product, Food Control, 112, 107155. DOI: 10.1016/j.foodcont.2020.107155
  • Wen, C., Zhang, J., Zhang, H., Dzah, C. S., Zandile, M., Duan, Y., ... Luo, X. (2018). Advances in ultrasound assisted extraction of bioactive compounds from cash crops-A review. Ultrasonics Sonochemistry, 48, 538–549.
  • Xiong, Y., Kamboj, M., Ajlouni, S. & Fang, Z. (2021). Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet, Food Control, 125, 107994. DOI: 10.1016/j.foodcont.2021.107994
  • Yu, D., Zhao, W., Yang, F., Jiang, Q., Xu, Y. & Xia, W. (2021). A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus), Food Chemistry, 345, 128862. DOI: 10.1016/j.foodchem.2020.128862
  • Zhou, C., Okonkwo, C.E., Inyinbor, A.A., Yagoub, A.E.A. & Olaniran, A.F. (2021) Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments, Critical Reviews in Food Science and Nutrition. DOI: 10.1080/10408398.2021.1966379
  • Zink, F., Kratzer, W., Schmidt, S., Oeztuerk, S., Mason, R.A., Porzner, M., Klaus. J,, Haenle, M.M. & Graeter, T. (2016). Comparison of two high-end ultrasound systems for contrast-enhanced ultrasound quantification of mural microvascularity in Crohn’s disease. Ultraschall in der Medizin, 37, 74–81.

Ultrason destekli protein hidrolizatı kaplamanın tütsülenerek 4±1ºC’de depolanan palamut filetolarının kalite parametreleri ve raf ömrü üzerine etkileri

Yıl 2021, Cilt 38, Sayı 4, 427 - 435, 15.12.2021
https://doi.org/10.12714/egejfas.38.4.04

Öz



Gökkuşağı alabalığı (Onchorhynchus mykiss W., 1792) yan ürünlerinden üretilmiş yenilikçi biyoaktif protein hidrolizatı (PH), tütsülenerek 60 gün boyunca soğuk depolanan palamut filetolarının kalite ve raf ömrünü uzatmak amacıyla kaplama olarak kullanılmıştır. Kaplamasız kontrol grubu (CG), normal hidrolizat kaplı grup (NHCG) ve ultrason destekli hidrolizat kaplı grup (UHCG) olarak üç fileto grubu hazırlanmıştır. CG için toplam uçucu bazik nitrojen (TVB-N) ve TBA değerleri, kabul edilebilirlik sınırlarını sırasıyla 39. ve 33. günde; NHCG ve UHCG için ise 60. günde aşamıştır. Ancak UHCG’un TBA değeri NHCG'dan önemli ölçüde daha düşüktür. CG’na ait toplam aerobik mezofilik bakteri (TAMB) ve toplam aerobik psikrofilik bakteri (TAPB) yükleri 39. günde sırasıyla 6,32 ± 0,06 ve 7,30 ± 0,12 log kob/g’a ulaşmıştır. Bu değerler NHCG ve UHCG için depolamanın sonuna kadar tüketilebilirlik sınırları içinde kalmıştır. PH kaplamalar kimyasal, fiziksel ve mikrobiyal bozunmayı geciktirerek filetoların depolama süresini uzatmıştır. Sonuçlar ultrason destekli PH’nın, oksidasyon ve mikrobiyal bozunmayı geciktirerek, soğuk koşullarda depolanan tütsülenmiş palamut için kaplama olarak kullanılabileceğini göstermiştir.



Kaynakça

  • Balçik Misir, G., Tufan, B. & Köse, S. (2014). Monthly variation of total lipid and fatty acid contents of Atlantic bonito, Sarda sarda (Bloch, 1793) of Black Sea. International Journal of Food Science and Technology, 49, 2668-2677. DOI: 10.1111/ijfs.12578
  • Balcik Misir, G. & Koral, S. (2019a). Effects of ultrasound treatment on biochemical, structural, functional properties and antioxidant activity of protein hydrolysate of rainbow trout (Oncorhynchus mykiss) by-products. Italian Journal of Food Science, 31, 2, DOI: 10.14674/IJFS-1218
  • Balcik Misir, G. & Koral S. (2019b). Effects of edible coatings based on ultrasound-treated fish proteins hydrolysate in quality attributes of chilled bonito fillets, Journal of Aquatic Food Product Technology, 28, 999-1012. DOI: 10.1080/10498850.2019.1681572
  • Bell, C., Neaves, P. & Willams, A.P. (2005). Food Microbiology and Laboratory Practice. Blackwell, Oxford, UK, 324 s. Boland, F.E. & Paige, D.D. (1971). Collaborative study of a method for the determination of trimethylamine nitrogen in fish. J. AOAC 4(3), 725–727.
  • Cao, L., Sun, G., Zhang, C., Liu, W., Li, J. & Wang, L. (2019). An Intelligent Film Based on Cassia Gum Containing Bromothymol Blue-Anchored Cellulose Fibers for Real-Time Detection of Meat Freshness, Journal of Agricultural and Food Chemistry 67 (7), 2066-2074. DOI: 10.1021/acs.jafc.8b06493
  • Carrion-Granda, X., Fernandez-Pan, I., Rovira, J. & Mate, J. I. (2018). Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets. Journal of Food Quality, 2018, 1–12.
  • Castañeda‐López, G.G., Ulloa, J.A., Rosas‐Ulloa, P., Ramírez-Ramírez, J.C., Gutiérrez‐Leyva, R. Carrillo, Y.S. & Ulloa‐Rangel, B.E., (2021). Ultrasound use as a pretreatment for shrimp (Litopenaeus vannamei) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties. Journal of Food Processing and Preservation, 45:e15366.) DOI: 10.1111/jfpp.153662015
  • Choulitoudi, E., Ganiari, S., Tsironi, T., Ntzimani, A., Tsimogiannis, D., Taoukis, P. & Oreopoulou, V. (2017). Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets. Food Pack. Shelf Life. 12: 107-113.
  • Codex Alimentarius (2013). Standard for smoked fish, smoke-flavoured fish and smoke-dried fish - (311–2013). Rome.
  • Dhiman, A., Suhag, R., Chauhan, D.S., Thakur, D., Chhikara, S. & Prabhakar, P.K. (2021). Status of beetroot processing and processed products: Thermal and emerging technologies intervention. Trends in Food Science & Technology, 114, 443-458, DOI: 10.1016/j.tifs.2021.05.042
  • Dinika, I., Verma, K.D., Balia, R., Utama, G. L. & Patel, A.R. (2020). Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends, Trends in Food Science & Technology, 103, 57-67, DOI: 10.1016/j.tifs.2020.06.017
  • El-Obeid, T., Hany, M. Yehia-Hercules, S., Louisa, L., Maria, I., Tsiraki, I. & Savvaidis, N. (2018). Shelf-life of smoked eel fillets treated with chitosan or thyme oil. International Journal of Biological Macromolecules, 114(4), 578-583. DOI: 10.1016/j.ijbiomac.2018.03.125
  • FAO, (2020). Food loss and waste must be reduced for greater food security and environmental sustainability. Citation address: http://www.fao.org/news/story/en/item/1310271/icode/ (5.05.2021).
  • Favetto, G., Resnik, S., Chirife, J. & Fontan, C.F. (1983). Statistical Evaluation of Water Activity Measurements Obtained with the Vaisala Humicap Humidity Meter. Journal of Food Science, 48: 534-538. DOI: 10.1111/j.1365-2621.1983.tb10783.x
  • Hajfathalian, M., Jorjani, S. & Ghelichi, S. (2020). Characterization of fish sausage manufactured with combination of sunflower oil and fish oil stabilized with fish roe protein hydrolysates. Journal of Food Science Technology, 57, 1439–1448. DOI: 10.1007/s13197-019-04179-6
  • Jimenez, L.R, Paola, A.S, Yeannes, I.M. & Czerner, M. (2020). Cold smoking of Lebranche mullet (Mugil liza): Physicochemical, sensory, and microbiological evaluation. Food Science and Technology International. DOI: 10.1177/1082013220951674
  • Karnjanapratum, S. & Benjakul, S. (2020). Asian bullfrog (Rana tigerina) skin gelatin extracted by ultrasound-assisted process: Characteristics and in-vitro cytotoxicity, International Journal of Biological Macromolecules, 148, 391-400, DOI: 10.1016/j.ijbiomac.2020.01.150
  • Koral, S. (2006). Investigating the quality changes of raw and smoked pacific mullet (Mugil so-iuy, basilewski, 1855) and bonito (Sarda sarda, Bloch, 1838) at ambient and refrigerated temperatures. Master Thesis. Karadeniz Technical University, Institute of Applied Science, Trabzon, Türkiye, 76 pp.
  • Koral, S. (2012). Determination of biogenic amine contents and factors affecting their formation in the traditional fish products in Turkey. PhD. Thesis. Karadeniz Technical University, Institute of Applied Science, Trabzon, Türkiye, 231 p.
  • Koral, S. & Köse, S. (2018). The Effect of Using Frozen Raw Material and Different Salt Ratios on the Quality Changes of Dry Salted Atlantic Bonito (Lakerda) at Two Storage Conditions. Food and Health, 4(4), 213-230. DOI: 10.3153/FH18022
  • Kramarenko, T., Roasto, M., Keto-Timonen, R., Mäesaar, M., Meremäe, K., Kuningas, M., Horman, A. & Korkeala, H. (2016). Listeria monocytogenes in ready-to-eat vacuum and modified atmosphere packaged meat and fish products of Estonian origin at retail level. Food Control, 67, 48-52. DOI: 10.1016/j.foodcont.2016.02.034
  • Lerfall, J. & Hoel, S. (2021). Effects of salting technology and smoking protocol on yield and quality of hot‐smoked Atlantic salmon (Salmo salar L.). Journal of Food Processing and Preservation, 45:e15064. DOI: 10.1111/jfpp.15064
  • Leroi, F. & Joffraud, J.J. (2000). Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 °C storage predicted using factorial design. Journal of Food Protection, 63 (9):1222-1227.
  • Lougovois, V.P. & Kyrana, V.R. (2005). Freshness quality and spoilage of chill-stored fish. In A. P. Riley (Ed.) Food Policy, Control and Research, Freshness Quality and Spoilage of Chill-Stored Fish (pp. 35-86) New York: Nova Science Publishers, Inc.
  • Lücke, F. & Geidel, W. (1935). Determination of volatile basic nitrogen in fish as a measure of their freshness. Zeitschrift für Lebensmittel Untersuchung und Forschung, 70, 441-458.
  • Martínez, O., Salmerón, J., Epelde, L., Vicente, M.S. & de Vega, C. (2018). Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films, Food Control, 85, 168-176, DOI: 10.1016/j.foodcont.2017.10.003
  • Muñoz, I., Guàrdia, M.D., Arnau, J., Dalgaard, P., Bover, S., Fernandes, J.O., Monteiro, C., Cunha, S.C., Gonçalves, A., Nunes, M.L. & Oliveira, H. (2020). Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar), Food and Chemical Toxicology, 143,111554. DOI: 10.1016/j.fct.2020.111554
  • Noman, A., Qixing, J., Xu, Y., Abed, S.M., Obadi, M., Ali, A.H., AL‐Bukhaiti, W.Q. & Xia, W. (2020). Effects of ultrasonic, microwave, and combined ultrasonic‐microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinensis). Journal of Food Chemistry. 44:e13292. DOI: 10.1111/jfbc.13292
  • Olafsdóttir, G., Martinsdóttir, E., Oehlenschläger, J., Dalgaard, P., Jensen, B., Undeland, I., Mackie, I.M., Henehan, G., Nielsen, J. & Nilsen, H. (1997). Methods to evaluate fish freshness in research and industry. Trends in Food Science & Technology 8, 258–265.
  • Pedro, S.& Nunes, M.L. (2019). Reducing salt in seafood products. In C. Beeren, K. Groves, P.M. Titoria (Eds.), Reducing Salt in Foods, Woodhead Publishing Limited, Cambridge (2019), pp. 185-211.
  • Rodriguez-Turienzo, L., Cobos, A., Moreno, V., Caride, A., Vieites, J.M. & Diaz, O. (2011). Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation. Food Chemistry, 128, 187-194.
  • Rohani, A.C., Arup, M.J. & Zahrah, T. (2010). Brining parameters for the processing of smoked river carp (Leptobarbus hoevenii). Journal of the Science of Food and Agriculture, 38(1), 51-61.
  • Sokal, R.R. & Rohlf, J. (1987). Introduction to biostatistics, New York, Freeman, 2nd Ed. 363 p.
  • Sone, I., Skåra, T. & Olsen, S. H. (2019). Factors influencing post-mortem quality, safety and storage stability of mackerel species: A review. European Food Research and Technology, 245, 775–791.
  • Tarladgis, B.G., Watts, B.M., Younathan, M.T. & Dugan, J.R. (1960). A distillation method for the quantitative determination of malonaldehyde in racid foods. Journal of American Oil Chemist’s Society, 37, 44-48.
  • Valø, T., Jakobsen, A. N. & Lerfall, J. (2020). The use of atomized purified condensed smoke (PCS) in cold-smoke processing of Atlantic salmon - Effects on quality and microbiological stability of a lightly salted product, Food Control, 112, 107155. DOI: 10.1016/j.foodcont.2020.107155
  • Wen, C., Zhang, J., Zhang, H., Dzah, C. S., Zandile, M., Duan, Y., ... Luo, X. (2018). Advances in ultrasound assisted extraction of bioactive compounds from cash crops-A review. Ultrasonics Sonochemistry, 48, 538–549.
  • Xiong, Y., Kamboj, M., Ajlouni, S. & Fang, Z. (2021). Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet, Food Control, 125, 107994. DOI: 10.1016/j.foodcont.2021.107994
  • Yu, D., Zhao, W., Yang, F., Jiang, Q., Xu, Y. & Xia, W. (2021). A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus), Food Chemistry, 345, 128862. DOI: 10.1016/j.foodchem.2020.128862
  • Zhou, C., Okonkwo, C.E., Inyinbor, A.A., Yagoub, A.E.A. & Olaniran, A.F. (2021) Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments, Critical Reviews in Food Science and Nutrition. DOI: 10.1080/10408398.2021.1966379
  • Zink, F., Kratzer, W., Schmidt, S., Oeztuerk, S., Mason, R.A., Porzner, M., Klaus. J,, Haenle, M.M. & Graeter, T. (2016). Comparison of two high-end ultrasound systems for contrast-enhanced ultrasound quantification of mural microvascularity in Crohn’s disease. Ultraschall in der Medizin, 37, 74–81.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Makaleler
Yazarlar

Gülsüm BALÇIK MISIR (Sorumlu Yazar)
Central Fisheries Research Institute
0000-0001-8675-8768
Türkiye


Serkan KORAL
IZMIR KATIP CELEBI UNIVERSITY, FACULTY OF AQUACULTURE, DEPARTMENT OF FISHERIES FISHING AND PROCESSING TECHNOLOGY, DEPARTMENT OF HUNTING TECHNOLOGY DEPARTMENT
0000-0001-7424-2481
Türkiye

Teşekkür This study is a part of the PhD thesis of Gülsüm Balçık Mısır, the author thanks to Directorate of Central Fisheries Research Institute for giving this opportunity, to perform this study during the work.
Yayımlanma Tarihi 15 Aralık 2021
Başvuru Tarihi 25 Mayıs 2021
Kabul Tarihi 30 Ağustos 2021
Yayınlandığı Sayı Yıl 2021, Cilt 38, Sayı 4

Kaynak Göster

APA Balçık Mısır, G. & Koral, S. (2021). The impacts of ultrasound-assisted protein hydrolysate coating on the quality parameters and shelf life of smoked bonito fillets stored at 4±1ºC . Ege Journal of Fisheries and Aquatic Sciences , 38 (4) , 427-435 . DOI: 10.12714/egejfas.38.4.04