Search

AbstractMonitoring the moisture content (MC) of fish fillets is crucial for controlling the drying process. Deep learning combined with hyperspectral imaging (HSI) enables nondestructive and convenient prediction of the MC of bighead carp fillets during drying. This study aims to explore the differences in prediction performance of various deep learning algorithms using hyperspectral data (382.3-1020.2 nm) during microwave drying. Two deep learning models, namely the one-dimensional convolutional neural network (1D-CNN) and the long short-term memory (LSTM) network, were developed to predict the MC of fish fillets during drying and were compared with the performance of the traditional Partial Least Squares Regression (PLSR) model. It was determined that the LSTM model had the best prediction performance (R2 = 0.9321, RMSE = 0.0160 for the prediction set). The reasons for the poor predictive ability of the 1D-CNN in a small subset of samples were analyzed through model visualization. This study proposes an effective method for predicting MC during microwave drying and emphasizes the potential of combining deep learning with HSI in detecting the microwave drying of fish fillets. [ABSTRACT FROM AUTHOR]

Abstract Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. In this study, polyvinyl alcohol/nanochitosan/phycocyanin nanocomposite (PVA/NCH/PC-NC) for fish fillets of Oncorhynchus mykiss rainbow trout coating was prepared. Five treatments were prepared over a period of 14 days (0, 1, 7 and 14 days) under treatments of T1: fish coated with PVA/NCH-NC without PC; T2, T3, T4 and T5 fish coated with PVA/NCH/PC-NC (0.5, 1, 1.5 and 2% PC respectively). Moreover, the results showed that higher concentrations of PC in PVA/NCH polymer matrix resulted in a net-like morphology on the film's surface. Also, after 21 days of storage, the T4 treatment had the lowest levels of mesophilic, psychrophilic, and Enterobacteriaceae bacteria (8.17 ± 0.02, 7.90 ± 0.04, and 60.67 ± 0.02 log cfu/g, respectively). Additionally, it was seen that PVA/NCH/PC-NC improved the Sensory evaluation of fish fillet samples during 14 days of storage (p

Abstract Oleogelation has proven to be a successful strategy for structuring oils. In recent years, the use of oleogels as a deep frying medium has gained popularity as an effective approach to minimise oil uptake and reduce the energy content of fried foods. This study was designed to evaluate an oleogel matrix consisting of rice bran wax and canola oil, prepared by oleogelation technique, as a deep frying medium. Two types of the oleogels (CRBO-3 with 3 g wax/100 g oil; CRBO-6 with 6 g wax/100 g oil) were formulated and these oleogels were tested as a frying medium for fish fillets. The prepared oleogels were compared with refined canola oil (CO, control) and evaluated for both the frying stability of the oils and the volatile profile of the fried fish fillets. In particular, differences were observed in the crystallization and melting profiles of oleogels before and after frying. Lower levels of total polar material, peroxide value and trans fatty acids contents were noticed in fish fillets fried in the oleogels. An increase in wax concentration had an impact on the volatile profile of fish fillets and lead significant increases in p-xylene, pentene-3-ol and nonanoic acid. In general, oleogel-based frying medium contributed to the formation of characteristic fish fillet including aroma notes of pineapple, balsamic and honey when compared to fish fried in refined canola oil. The findings suggest oleogels as an alternative frying medium for fish with reduced calorie value and improved aromatic quality. Graphical Abstract

Abstract Microplastic (MP) ingestion through fish consumption is a concern for human exposure. While the presence of plastic particles in fish tissues has been documented worldwide, information on microplastic concentrations in edible tissues, especially those smaller than 10 µm, remains scarce. Spectrometric techniques provide a complementary analytical tool to measure MP mass for human exposure studies without intrinsic size limitations; however, their application to fish analysis is limited. In this study, we utilized pyrolysis gas chromatography–mass spectrometry (Py-GC–MS) for the identification and quantification of MPs in fish muscle tissues. Two sample preparation methods, pressurized liquid extraction, and chemical digestion, were tested for compatibility with Py-GC–MS analysis. An analytical method using chemical digestion was validated for analyzing particles ≥ 0.7 µm for 4 polymer types: polypropylene, polyethylene, polystyrene, and polymethyl methacrylate. The developed method was applied to 24 adult Nile tilapia (Oreochromis niloticus) samples from a recirculating aquaculture system. MPs were detected in 42% of the samples, with an average concentration of 0.14 ± 0.32 µg/g, while high variations within subsamples were observed. Our findings reveal trace amounts of MPs in edible fish tissues from aquaculture, highlighting the potential risk of microplastic ingestion through fish consumption. This underscores the need for further risk assessments to evaluate the impact on human health and to develop appropriate mitigation measures. Graphical Abstract

Per- and polyfluoroalkyl substances (PFAS) are persistent environmental contaminants with bioaccumulation potential, particularly affecting aquatic ecosystems and human health also via fish consumption. There is therefore a need for reliable extraction methods and studies to accurately assess PFAS levels in fish, crucial for understanding bioaccumulation and potential toxicological effects on both fish and humans through consumption. This study investigated PFAS levels in freshwater fish from Swiss lakes, focusing on six common species: Coregonus wartmanni, Cyprinus carpio, Oncorhynchus mykiss, Perca fluviatilis, Salmo trutta, and Squalius cephalus. Utilizing an optimized QuEChERS extraction method, 15 PFAS were analyzed in 218 fish fillet samples using liquid chromatography-mass spectrometry (LC–MS/MS). The results were compared to EU regulations and EFSA guidelines for tolerable weekly intake (TWI), with a specific focus on correlations between fish size and PFAS concentration. Our findings reveal significant PFAS contamination, particularly in Perca fluviatilis with perfluorooctane sulfonic acid (PFOS) and perfluorohexane sulfonic acid (PFHxS) levels often exceeding EU safety limits. TWI, calculated for a person of 70 kg body weight and an intake of 200 g of fish fillet, is exceeded in 95% of Coregonus wartmanni, 100% of Squalius cephalus, and in 55%, 50%, and 36% of the specimens Oncorhynchus mykiss, Salmo trutta, and Perca fluviatilis respectively. Correlation analysis between PFAS concentration and fish size in 121 Salmo trutta specimens revealed significant positive correlations for perfluorobutane sulfonic acid (PFBS), perfluorodecanoic acid (PFDA), and perfluorohexane sulfonic acid (PFHxS), and a negative correlation for perfluoropentanoic acid (PFPeA). These results underscore the critical need for continuous monitoring and regulatory efforts to mitigate PFAS exposure risks to both ecosystems and human health. [ABSTRACT FROM AUTHOR]

Microplastic (MP) ingestion through fish consumption is a concern for human exposure. While the presence of plastic particles in fish tissues has been documented worldwide, information on microplastic concentrations in edible tissues, especially those smaller than 10 µm, remains scarce. Spectrometric techniques provide a complementary analytical tool to measure MP mass for human exposure studies without intrinsic size limitations; however, their application to fish analysis is limited. In this study, we utilized pyrolysis gas chromatography–mass spectrometry (Py-GC–MS) for the identification and quantification of MPs in fish muscle tissues. Two sample preparation methods, pressurized liquid extraction, and chemical digestion, were tested for compatibility with Py-GC–MS analysis. An analytical method using chemical digestion was validated for analyzing particles ≥ 0.7 µm for 4 polymer types: polypropylene, polyethylene, polystyrene, and polymethyl methacrylate. The developed method was applied to 24 adult Nile tilapia (Oreochromis niloticus) samples from a recirculating aquaculture system. MPs were detected in 42% of the samples, with an average concentration of 0.14 ± 0.32 µg/g, while high variations within subsamples were observed. Our findings reveal trace amounts of MPs in edible fish tissues from aquaculture, highlighting the potential risk of microplastic ingestion through fish consumption. This underscores the need for further risk assessments to evaluate the impact on human health and to develop appropriate mitigation measures. [ABSTRACT FROM AUTHOR]

Environmental enrichment is a reliable and useful tool for improving fish welfare in farms. Structural enrichment is widely studied and applied to fish, with positive effects also on the zootechnical parameters of fish farming. In our study, we examined whether artificial shelters and water hyacinth - structural enrichments - improve the quality of tilapia fillets. Tilapia juveniles (n = 480) underwent three independent treatments over 100 days: artificial water hyacinth enrichment, shelter enrichment, and control (no enrichment). After slaughtering, we evaluated physical-chemical indicators of meat quality. Whereas meat pH was not affected by the availability of enrichment, we found less lightness in terms of chroma b* of the flesh from tilapia raised with artificial water hyacinth and more flesh toughness in the texture of tilapia raised with shelter, indicating a higher-quality product. Regarding the fatty acid profile, differences were found when individually analyzed. All fatty acids that differed among treatments (C4:0, C23:0, C24:0, C16:1, and C24:1) exhibited better performance in groups reared with structural enrichment. In conclusion, improving Nile tilapia welfare with structural enrichment enhances its flesh quality. Thus, in addition to promoting the welfare of farmed fish, this enrichment may benefit both farmers and consumers. [ABSTRACT FROM AUTHOR]

This study aimed to estimate the effects of chitosan/ corn starch (CH/ CS equal 62:38) film in combination with nettle essential oil nanoemulsions (0.41 wt% NEONEs) and starch nanocrystals (6 wt% SNCs) on the microbial and qualitative characteristics of the Eleutheronema tetradactylumfillets during refrigeration storage (4 ± 1 °C). The fillets were covered by biopolymeric films (CH/CS, CH/CS/SNCs, CH/CS/ NEONEs, CH/CS/SNCs/NEONEs). The qualitative analysis of refrigerated fillets was performed on days 1, 7, and 10. The incorporation of NEONEs and SNCs into CH/CS made an active film with antimicrobial effects. The decrease in pH (5.89 %), PV (44.72 %), FFA (10.41 %), TVB-N (35.01 %), TBA (27.07 %) and increase in moisture (5.38 %) were observed in the covered fillets by CH/CS/SNCs/NEONEs film in compared to uncovered fillets at 4 °C on day 10. The results revealed that incorporating SNCs (6 %) and NEONEs (0.41 %) into CH/CS could increase the storage time of the refrigerated fish fillets.

In this study, the effect of icing covered with pullulan with bay leaf extract on the shelf life of rainbow trout under freezer conditions was investigated. For this purpose, first the bay laef extract was extracted using ultrasound waves and the constituents of the extract were determined. The most common components of the extract were 1,8-Cineole (56.45), Sabinene (13.55) and α-terpinyl acetate (9.35). Then 4 studied treatments including 1: control, 2: icing with pullulan, 3: pullulan+ extract at 750 ppm and 4: pullulan+ extract at 1500 ppm were produced and profile of fatty acid, index texture, peroxide value, thiobarbiotic acid, total amounts of bacteria and psychrotrophic counts bacteria during the 4 month storage period in the freezer were evaluated. The highest levels of saturated fatty acid were palmitic acid (12.29%), monounsaturated fatty acid oleic acid (60.98%) and polyunsaturated linoleic acid (9.55%). In general, coating of pullulan with the extract slowed down the increasing trend of oxidative and microbial spoilage indices compared to the control treatment and with increasing concentration, better results were observed. Also, texture changes and fatty acids were less in these treatments. According to the obtained results, it can be concluded that in general, icing with edible coating of pullulan along with bay leaf extract maintains the quality of fish fillets during storage in the freezer. [ABSTRACT FROM AUTHOR]

The aim of the present study was to design a delivery system of peppermint essential oil (PEO loaded solid lipid nanoparticles (PEO-SLN) for evaluating the chemical and sensory properties of trout fillet during cold storage. PEO-SLN was provided through a bath sonication method and characterized by several techniques. Different formulations including glycerol monostearate (1.39 × 10−2–5.56 × 10−2 mM), Tween 80 (3.18 × 10−3–25.44 × 10−2 mM), and PEO (5.28 × 10−3 mM) were applied to optimize the PEO-SLN. The optimized PEO-SLN sample showed a spherical morphology with droplet size of 139.46 ± 0.32 nm and 0.26 ± 0.01 PDI under transmission electron microscopy (TEM). Encapsulation efficiency (EE) and zeta potential were around 55.5% and − 30.64 ± 0.59 mV, respectively. Moreover, the effect of gelatin-coating containing of PEO-SLN was measured on Chemical (pH, TVB-N, TBARS, PV, and FFA) and organoleptic properties of trout fillet over a 12-day storage period. The most effective treatment against chemical deterioration was found to be gelatin-coating fortified with PEO-SLN (Gel + PEO-SLN). Furthermore, fillets which was coated with PEO-SLN had the acceptable score in all sensory attributes during storage period. The obtained results demonstrate that the incorporation of Gel + PEO-SLN into trout fillets may improve, or at least not adversely affect, their sensory properties and suggests this coating is an effective strategy to delay chemical degradation of trout fillets. In addition, the FRAP and DPPH radical scavenging of PEO-SLN exhibited a higher antioxidant activity than free PEO. This study provides useful insights into the preparation of a lipid-based delivery system enriched with essential oils for food safety applications. [ABSTRACT FROM AUTHOR]

Fish is one of the primary sources of protein and other nutrients globally. There are thousands of food fish species with different chemical compositions and nutritional characteristics of fillets. Therefore, this EDIS publication has provided information on fish muscle structure and differences between red muscles and white muscles in fish. In addition, discussions on fish muscle composition and the effect of the heat on the muscle are provided.

A high circulating cholesterol concentration is considered an important risk factor for the development of CVD. Since lean fish intake and fish protein supplementation have been associated with lower cholesterol concentration in some but not all clinical studies, the main aim of this study was to investigate the effect of diets containing proteins from fish muscles and fish by-products on the serum/plasma total cholesterol (TC) concentration in rodents. A systematic literature search was performed using the databases PubMed, Web of Science and Embase, structured around the population (rodents), intervention (type of fish and fraction, protein dose and duration), comparator (casein) and the primary outcome (circulating TC). Articles were assessed for risk of bias using the SYRCLE's tool. A meta-analysis was conducted in Review Manager v. 5·4·1 (the Cochrane Collaboration) to determine the effectiveness of proteins from fish on the circulating TC concentration. Thirty-nine articles were included in the systematic review and meta-analysis, with data from 935 rodents. The risk of bias is unclear since few of the entries in the SYRCLE's tool were addressed. Consumption of proteins from fish resulted in a significantly lower circulating TC concentration when compared with control groups (mean difference −0·24 mmol/l, 95 % CI − 0·34, −0·15, P < 0·00001), with high statistical heterogeneity (I2 = 71 %). To conclude, proteins from fish muscles and by-products show promise as a functional dietary ingredient or supplement by preventing high cholesterol concentration in rodents, thus reducing one of the most important risk factors for developing CVD. [ABSTRACT FROM AUTHOR]

Researchers have been focusing increasingly on preparing innovative packaging films made from renewable and biodegradable materials in recent years. This research set out to fabricate and analyze pH-sensitive edible films based on salep mucilage combined with anthocyanin from saffron (Crocus sativus L.) (SAAs). A casting technique was developed with varying concentrations of SAAs (0, 2.5, 5, 7.5, and 10%v/v) pH-sensitive edible films. The surface morphology, physicochemical, barrier, and mechanical properties, as well as the pH sensitivity of films, were investigated. The results showed SAAs increased thickness, water solubility, moisture content, and oxygen permeability (O2P) up to 199.03 µm, 63.71%, 14.13%, and 47.73 (cm3 µm m−2 day−1 kPa−1), respectively, of the pH-sensitive salep mucilage edible indicator films. As expected, the SAAs concentration from 0% to 10%v/v decreased tensile strength, transparency, and contact angle to 11.94 MPa, 14.27%, and 54.02°, respectively. Although achieving the highest elongation at the break (108%) and the lowest water vapor permeability (WVP) (1.39 g s−1 m−1 Pa−1 × 10−11), the pH-sensitive edible indicator film containing 5 %v/v of SAAs showed the best results. An investigation of pH sensitivity revealed that the solution’s pH variation altered the SAAs color. When the pH was raised from 3 to 11, the SAAs’ color shifted from pink to brown. The SAAs-halochromic salep mucilage edible indicator film was employed as a label in an experiment to track the degradation of fish fillets stored at 4 °C, revealing that the halochromic indicator changed color from yellow to brown as the fish was stored. Our findings show that SAAs-loaded salep mucilage indicator films help monitor real-time food deterioration.

Natural antimicrobial and antioxidant compounds in extracts and essential oils of plant can be used in the edible coatings for packaging of food product. The aim of this study was to investigate the effect of edible chitosan containing Froriepia subpinnata extract on storage time of Nile tilapia (Oreochromis niloticus) fille After preparation of fresh fish, except the control group (first treatment), fish fillets were coated with 2% chitosan solution (second treatment), 2% chitosan solution and 1% F. subpinnata extract (third treatment) and 2% chitosan solution and 2% F. subpinnata extract (fourth treatment) then kept at refrigerator temperature for 21 days. At the beginning of the experiment and at 7th, 14th and 21st days, chemical indexes (pH, total volatile nitrogen bases and thiobarbituric acid), microbial count (mesophilic bacteria, enterobacteriaceae, psychrophile bacteria and mold and yeast) and sensory evaluation of samples were analyzed. Generally, coated treatments showed better quality than the control group in terms of investigated microbial and chemical indexes. Also, the treatment coated with chitosan and 2% of F. subpinnata extract showed significant differences (P˂0.05) compared to the control group in terms of studied indexes until 21st day, and was known the best treatment beside the other treatments. Coating of tilapia fillets with chitosan containing 2% of F. subpinnata extract improves chemical and microbial indexes and increases their shelf life up to 14 days in comparison with control.

The antimicrobial effect of pomelo (Citrus grandis L. Osbeck) peels essential oil was investigated against a few selected varieties of freshwater fish (Rohu, Bahu, Silver carp) as well as tested against spoilage organisms (Yersinia pestis, Bacillus cereus, Escherichia coli, Staphylococcus aureus, Mycobacterium smegmatis, Listeria monocytogenes, Pseudomonas aeruginosa, Candida albicans) using the disc diffusion method. The yield of 2.66% (w/v) was obtained using hydro-distillation extraction. The essential oil demonstrated 65% of DPPH* scavenging activity, and d-limonene (90-89%) was found to be the predominant monoterpene hydrocarbon. Terpinyl acetate (2.8%), -pinene (2.3%), -pinene (2.2%), and terpinolene (0.3%) were the next most abundant monoterpene hydrocarbons, The pomelo peel oil exhibited antimicrobial activity against the majority of tested organisms and found to be effectively prevented the growth of spoilage microorganisms on Rohu, Bahu, and Silver carp fish fillets, as a result, the shelf life of the fishes were extended by 6–9 days. The essential oil obtained from waste pomelo peel has the potential to improve the storage stability of fish fillets.

The fish meat is highly perishable. So, it is necessary to seek viable alternatives that help to preserve meat freshness and quality and to increase its shelf life. One of these alternatives is the chitosan which is natural preservative having antimicrobial properties. In present study, the effectiveness of chitosan coatings as natural preservative was assessed on rancidity development and quality changes in mori fillets during 28 days of storage. The control and chitosan coated samples were analyzed periodically at intervals of 7 days, for determination of pH, water holding capacity, water extractable proteins, salt extractable proteins, thiobarbituric acid reactive substances (TBARS) and sensory quality of mori fillets. The results indicated that chitosan coatings were effective in controlling pH, water loss, TBARS production, retention of water extractable proteins and salt extractable proteins in fish fillets. The sensory attributes texture, color, taste and odor were significantly improved in chitosan treated samples as compared to untreated samples. Furthermore, among chitosan treatment groups, 1% chitosan treatment showed best preservative effect on mori fillets. Therefore, it can be concluded that 1% chitosan treatment is most effective for maintaining the storage quality of mori fillets during this experiment. [ABSTRACT FROM AUTHOR]

Overall quality attributes between deskinned Asian seabass and mangrove red snapper fillet are similar. This may lead to the substitution of Asian seabass, a cheaper species, with the latter. Therefore, the authentication method for distinguishing these two species could conquer adulteration. Four primers were designed, based on mitochondrial cytb gene alignment. Polymerase chain reaction (PCR) was performed using the DNA of both species with 35 cycles of amplification. The primers provided the amplicons with the size of 480, 396, 185, and 268 for primers 1, 2, 3, and 4, respectively. All primers successfully differentiated Asian seabass from mangrove red snapper both raw and cooked fillets from at least 30 mg of the sample weight. Moreover, primer 4 showed the highest specificity when tested with other 5 species of fish generally sold in the Thai market. The limit of detection was around 6 ng of Asian seabass DNA in a total of 120 ng mangrove red snapper DNA. Therefore, the PCR-based method using primer 4 was a useful tool for the identification of Asian seabass adulterated in mangrove red snapper fillets or slices. This primer could be implemented for authentication of fish and fish products to prevent mislabeling for customers. [ABSTRACT FROM AUTHOR]

Highlights: Salep mucilage and SAAs were used to develop a halochromic indicator. A casting method was used to produce intelligent salep mucilage edible films. The incorporation of anthocyanin affected surface morphology, and the physicochemical, barrier, and mechanical properties of salep mucilage edible indicator films. The intelligent indicator films underwent a visible color change to discriminate between fresh, consumable, and spoiled rainbow trout fillets. Researchers have been focusing increasingly on preparing innovative packaging films made from renewable and biodegradable materials in recent years. This research set out to fabricate and analyze pH-sensitive edible films based on salep mucilage combined with anthocyanin from saffron (Crocus sativus L.) (SAAs). A casting technique was developed with varying concentrations of SAAs (0, 2.5, 5, 7.5, and 10%v/v) pH-sensitive edible films. The surface morphology, physicochemical, barrier, and mechanical properties, as well as the pH sensitivity of films, were investigated. The results showed SAAs increased thickness, water solubility, moisture content, and oxygen permeability (O2P) up to 199.03 µm, 63.71%, 14.13%, and 47.73 (cm3 µm m−2 day−1 kPa−1), respectively, of the pH-sensitive salep mucilage edible indicator films. As expected, the SAAs concentration from 0% to 10%v/v decreased tensile strength, transparency, and contact angle to 11.94 MPa, 14.27%, and 54.02°, respectively. Although achieving the highest elongation at the break (108%) and the lowest water vapor permeability (WVP) (1.39 g s−1 m−1 Pa−1 × 10−11), the pH-sensitive edible indicator film containing 5 %v/v of SAAs showed the best results. An investigation of pH sensitivity revealed that the solution's pH variation altered the SAAs color. When the pH was raised from 3 to 11, the SAAs' color shifted from pink to brown. The SAAs-halochromic salep mucilage edible indicator film was employed as a label in an experiment to track the degradation of fish fillets stored at 4 °C, revealing that the halochromic indicator changed color from yellow to brown as the fish was stored. Our findings show that SAAs-loaded salep mucilage indicator films help monitor real-time food deterioration. [ABSTRACT FROM AUTHOR]

The aim of this study was to use the Response Surface Method (RSM) model to design, test and optimize the drying process of fillets of common carp (Cyprinus carpio) using infrared radiation. The power of infrared radiation was 83, 104 and 125 watts and the power of the IR-lamp was 250 watts and its distance from the fish fillet was 5 cm. Pieces of fish fillets were weighed at intervals of 60, 120 and 180 min with a digital scale with an accuracy of 0.01 g. Radiation power (A) and irradiation time (B) were effective in reducing the amount of moisture and the effect of quadratic radiation power and irradiation time were significantly more effective in comparison with their linear effect in reducing the amount of moisture. However, the power of radiation played a more important role compared to the time of radiation. The drying rate of the fillets increased with lower irradiation time and higher irradiation power, so that the drying speed of the fillets improved in the minimum irradiation time (60 min) under high irradiation power. Effective moisture permeability was reduced at low irradiance and low radiation time. Based on central composite design models, treatment 2 with 125 watt power and time of 60 min (moisture of 1.32 g of water/g of sample weight, drying speed of 0.022 g water/g sample weight per minute and effective moisture permeability 1.25846E-007 m2/s) improved the shelf life of fish fillets.

In this study, a double-layer active and intelligent packaging system was developed based on two main natural macromolecules i.e. protein and carbohydrate with green perspective. Firstly, the salep-based films containing different concentrations (0–8 % w /w) of the inclusion complex of β-cyclodextrin/black chickpea anthocyanins (βCD/BCPA) were produced. The salep film containing 8 % of βCD/BCPA complex was specified as the optimized film sample based on its performance as a color indicator. The electrospinning of black chickpea protein isolate nanofibers (BCPI NFs) containing citral nanoliposomes (NLPs) was done on the optimized salep film. The cross-sectional field emission scanning electron microscopy approved the creation of double-layer structure of the developed film. The study of chemical and crystalline structure, as well as the thermal properties of the film exhibited the physical attachment of BCPI electrospun NFs on salep film. The effectiveness of the developed system was studied in detection of spoilage and increasing the shelf life of seafood products, including shrimp and fish fillet. The performance of the intelligent layer in detection of freshness/spoilage was acceptable for both seafood products. In addition, the active layer of the film controlled the changes of pH, total volatile basic nitrogen, oxidation, and microbial load in samples during storage time. [Display omitted] [ABSTRACT FROM AUTHOR]

The present study was performed to investigate the antioxidant and antimicrobial effects of hydro alcoholic nettle extract (NE) with sodium alginate (SA) and galbanum gum (GG) composite coating on the quality of rainbow trout fillet (Oncorhynchus mykiss) during 12-day refrigeration storage (4 ± 1 °C). Experiments were performed on 10 treatments (control, SA, GG separately and in combination with NE at concentrations of 0, 0.5 and 1%) in three replications. Results of the DPPH assay showed that the IC50 values for NE were 35.12 ± 0.95 μg/ mL. It also had an antimicrobial activity; MIC and MBC values for different bacteria were 12.00–25.75 μg/mL and 20.75–32.25 μg/ mL, respectively. The results about the fillet quality showed that the samples containing the coating and NE were able to decelerate the increase of chemical and microbial spoilage (p < 0.05). At the end of the storage period, the fillets treated with a composite coating (+ 1% NE) displayed the lowest amount of lipid oxidation and microbial deterioration. The sensory evaluation showed that the treatment maintained the fillet quality until the end of the storage. Overall, SA–GG composite coating incorporated with NE can delay the process of lipid oxidation and microbial spoilage, and improve the sensory properties of rainbow trout fillets kept in the refrigerator. [ABSTRACT FROM AUTHOR]

The study investigated the effect of active modified atmosphere packaging (20% CO2–60% N2–20% O2) with CO2 emitters (MAP-PAD) and conventional MAP (MAP) on the quality and shelf-life of gilthead seabream fillets during chill storage, while the most appropriate enzymatic Time Temperature Integrators (TTI) were selected for monitoring their shelf-life at isothermal and variable temperature storage conditions (Teff = 4.8 °C). The concentration of CO2 and O2 in the headspace of the package, volatile compounds and of the microbial population were monitored during storage. The kinetic parameters for bacterial growth were estimated at 0–10 °C using the Baranyi growth model. The MAP-PAD samples presented significantly lower microbial growth rates and longer lag phases compared to the MAP samples, leading to significant shelf-life extension: 2 days of extension at 2.5 °C and 5 °C, while 50% extension at variable conditions (Teff = 4.8 °C). CO2 emitters in the package improved the chemical freshness (K-values) and volatile compounds (characterizing freshness). The responses of different enzymatic TTI were modeled as the function of enzyme concentration, temperature and storage time. The activation energy (Ea) ranged from 97 to 148 kJ mol−1, allowing the selection of appropriate TTIs for the shelf-life monitoring of each fish product: LP-150U for the MAP and M-25U for the MAP-PAD samples. The validation experiment at Teff = 4.8 °C confirmed the applicability of Arrhenius-type models, as well as the use of TTIs as effective chill chain management tools during distribution and storage. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the physicochemical (pH, Thiobarbutiric acid number (TBARS), DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, L*, a*, b*) and microbiological (total psychrotrophic aerobic bacteria (TPAB), total mesophilic aerobic bacteria (TMAB), Enterobacteriaceae and Pseudomonas counts) and sensory properties in European sea bass (Dicentrarchus labrax) fillets containing laurel, oregano, and thyme essential oil (EO) over 6 days. Treatment with laurel, oregano, and thyme EO had significantly (P < 0.05) higher DPPH levels and lightness values, but lower (P < 0.05) TBARS value. The laurel EO treatment generally did not affect the microorganisms counts of the samples on the 6th day (P > 0.05), while the highest odor score was determined in the groups of laurel EO. The lowest Enterobacteriaceae and Pseudomonas spp. counts were obtained from thyme EO added samples with a 4.59±0.07 log CFU/g and 5.19±0.07 log CFU/g, followed by samples treated with oregano EO with 4.82±0.02 log CFU/g and 5.21±0.05 log CFU/g respectively, at the end of the 6 days of storage. [ABSTRACT FROM AUTHOR]

Natural antimicrobial and antioxidant compounds in extracts and essential oils of plant can be used in the edible coatings for packaging of food product. The aim of this study was to investigate the effect of edible chitosan containing Froriepia subpinnata extract on storage time of Nile tilapia (Oreochromis niloticus) fille After preparation of fresh fish, except the control group (first treatment), fish fillets were coated with 2% chitosan solution (second treatment), 2% chitosan solution and 1% F. subpinnata extract (third treatment) and 2% chitosan solution and 2% F. subpinnata extract (fourth treatment) then kept at refrigerator temperature for 21 days. At the beginning of the experiment and at 7th, 14th and 21st days, chemical indexes (pH, total volatile nitrogen bases and thiobarbituric acid), microbial count (mesophilic bacteria, enterobacteriaceae, psychrophile bacteria and mold and yeast) and sensory evaluation of samples were analyzed. Generally, coated treatments showed better quality than the control group in terms of investigated microbial and chemical indexes. Also, the treatment coated with chitosan and 2% of F. subpinnata extract showed significant differences (P˂0.05) compared to the control group in terms of studied indexes until 21st day, and was known the best treatment beside the other treatments. Coating of tilapia fillets with chitosan containing 2% of F. subpinnata extract improves chemical and microbial indexes and increases their shelf life up to 14 days in comparison with control. [ABSTRACT FROM AUTHOR]

This study evaluated the fillet quality parameters and the fatty acid profile of Nile tilapia subjected to transport with essential oil of Ocimum basilicum and eugenol. Fish was distributed in five treatments: N: non-transported; C: transported with water only; A: water + ethanol; E: water + eugenol; and M: water + O. basilicum. The anesthetics prevented the decrease of the fillet pH. The colorimetry a* (red) was higher for the fish fillets transported with ethanol. The water loss due to dripping was higher in fish transported in water + ethanol. The water loss due to thawing was lower in the nontransported fish fillets. The non-transported fish fillets presented a higher margaric acid content. In general, the fatty acid profile was not altered in its composition, showing that the use of eugenol and O. basilicum essential oil did not change the final quality of the fillet. [ABSTRACT FROM AUTHOR]

Phytochemicals derived from agro-industrial waste materials could be employed as functional food additives and natural antioxidants to replace their synthetic counterparts, which are increasingly being rejected. The current study aims to assess total phenolic compound (TPC), flavonoids, betalain contents, and antiradical scavenging using DPPH and IC50% of dried red beetroot peel (DRBP) extract at different concentrations of 50, 80, 100, 150, and 200 mg/100 mL t. In addition, a characterization of phenols and flavonoids was conducted using HPLC. The second part of this study aims to utilize aqueous DRBP extract in preserving Nile Talipia fish fillet at two concentrations of 80 and 100 mg/100 mL water, compared with 200 ppm of BHT (butylated hydroxytoluene) and control at 5 °C for 10 days. The DRBP aqueous extract was found to have a high concentration of TPC (832 mg/100 g), flavonoids (234 mg/100 g) and betalains (535 mg/100 g) compounds, resulting in a potential antioxidant activity. The IC50% for the extract was detected at 80 mg/100 mL extract. DRBP aqueous extract showed an excellent preservative effect on the fish fillet. Fish fillet samples treated with DRBP extract at a concentration of 100 mg/100 mL were superior in reducing TBA (thiobarbituric acid) increase compared with other treatments at the end of cold storage. Overall, the study showed that red beetroot extracts can act as a natural preservative agent due to their significant antioxidant activity, providing healthy and safe food to consumers. [ABSTRACT FROM AUTHOR]

Summary: Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials, antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO with nanotechnological ways is a novel approach. Therefore, in this study, PSO‐loaded nanomats having an average diameter of 327 nm with 97.6% encapsulation efficiency were produced. Then, the protection potential of nanomats was determined in terms of the microbial and oxidative deterioration of food samples. On the 1st day of storage, the TMAB load of the control kashar cheese was 4.35 log CFU g−1, while it was 3.05 log CFU g−1 in the coated cheese (change: 1.3 logs). On the 20th day of storage, the TMAB load of the CK sample and PSc sample was 5.52 and 4.22 log CFU g−1, respectively (change: 1.3 logs). For fish fillets, nanoencapsulated PSO enabled a bacterial reduction of 1.22 log cycles after 9 days of storage. The total mould and yeast number of cheese samples increased during storage, but the increase was lower in the coated group. Nanomats also increased the oxidative stability of food samples. Thiobarbituric acid values of coated samples were lower than uncoated samples. [ABSTRACT FROM AUTHOR]

Trash fish has several weaknesses, such as having tight spines, having little meat, and being highly perishable. The purpose of this study was to determine the functional characteristics of trash fish through fillet preparation techniques and types of fish. This study used a completely randomized design method. The first factor is the type of fish consisting of Orangefin ponyfish (Leiognathus bindus Valenciennes, 1835), Chacunda gizzard-shad (Anodontostoma chacunda Hamilton, 1822) and Sardine (Sardinella Fimbriata Valenciennes, 1847). The second factor was the type of preparation technique which consisted of mechanical, blanching, 1 % acid immersion and 1 % papain enzyme immersion. The data obtained were then analyzed descriptively from the preparation technique for each observation parameter and presented in tabular form and plotted in graphical form. The results of this study indicate that Orangefin ponyfish, Chacunda gizzardshad and Sardine fish have a range of functional properties of the three types of fish, namely: foaming power (17.68 % to 61.87 %), foam stability (50 % to 57.14 %), emulsifying power (3.31 % to 4.29 %), emulsion stability (1.91 % to 3.37 %), WHC (33.9 % to 46.64 %), and OHC (24.75 % to 29.57 %).

Copyright of Journal of Food & Dairy Sciences is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A number of studies have shown that mislabelling and species substitutions in fish products are very common worldwide. This fraud has two major aspects: economics and health. Moreover, poor trading, and neglecting the species conservation status are growing threats for fish stocks. First the type and extend of this fraud in fish must be detected in order to take proper actions. As some markers (e.g. protein analysis and morphological features) can fail, DNA markers, especially sequencing of cytochrome oxidase I gene (or DNA barcoding), is becoming a more widely preferred methodology for species identification. In this study, DNA barcoding technique was employed to confirm the species names written on the product packages of fish fillets purchased from the market. The fillets were labeled as Nile tilapia (Oreochromis niloticus). Among the 15 fillet samples analyzed, only 4 of them were labeled correctly. Seven (47%) of them were found to originate from pangasius (Pangasianodon hypophthalmus) and three of them were found to originate from a different tilapia species (Oreochromis mossambicus). This paper revealed a significant mislabelling of frozen fish fillets in Turkey. Customers are making informed decisions based on many reasons (like health issues or palate) and they have the right to eat what they think they are paying for. The results indicate the necessity for taking immediate actions and regulations against fraud in food items to sustain food quality and safety.

Obesity is associated with changes in amino acid metabolism, and studies show that ingestion of fish proteins influence amino acid composition in plasma and urine, in addition to affecting risk factors for metabolic syndrome. Since the majority of fish proteins consumed by humans are as fish fillet, it is of interest to investigate if cod fillet intake affects amino acid composition and metabolic disorders. We hypothesized that a modified AIN-93G diet containing cod fillet would affect amino acid compositions in plasma and urine in obese rats, and also affect risk factors for metabolic syndrome when compared to rats fed a regular AIN-93G diet with casein as the protein source. Obese Zucker fa/fa rats, a rat model of metabolic syndrome, received diets containing 25% protein from lyophilized baked cod fillet and 75% protein from casein (Baked cod diet), or a Control diet with casein for four weeks. The Baked cod diet affected the amino acid composition in plasma, with e.g., lower glycine, histidine, homoarginine, homocysteine, methionine, proline and tyrosine concentrations, but did not affect amino acid concentrations in urine. The concentrations of markers for kidney and liver dysfunction were lower in the Baked cod group, however blood pressure development, fasting and postprandial glucose, and hepatic triacylglycerol concentrations were similar to the Control group. To conclude, substituting 25% of dietary protein with baked cod fillet affected concentrations of some amino acids in plasma and delayed development of kidney and liver dysfunction, but did not affect blood pressure, glucose concentration or fatty liver. [ABSTRACT FROM AUTHOR]

The study investigated the effect of active modified atmosphere packaging (20% CO2–60% N2–20% O2) with CO2 emitters (MAP-PAD) and conventional MAP (MAP) on the quality and shelf-life of gilthead seabream fillets during chill storage, while the most appropriate enzymatic Time Temperature Integrators (TTI) were selected for monitoring their shelf-life at isothermal and variable temperature storage conditions (Teff = 4.8 °C). The concentration of CO2 and O2 in the headspace of the package, volatile compounds and of the microbial population were monitored during storage. The kinetic parameters for bacterial growth were estimated at 0–10 °C using the Baranyi growth model. The MAP-PAD samples presented significantly lower microbial growth rates and longer lag phases compared to the MAP samples, leading to significant shelf-life extension: 2 days of extension at 2.5 °C and 5 °C, while 50% extension at variable conditions (Teff = 4.8 °C). CO2 emitters in the package improved the chemical freshness (K-values) and volatile compounds (characterizing freshness). The responses of different enzymatic TTI were modeled as the function of enzyme concentration, temperature and storage time. The activation energy (Ea) ranged from 97 to 148 kJ mol−1, allowing the selection of appropriate TTIs for the shelf-life monitoring of each fish product: LP-150U for the MAP and M-25U for the MAP-PAD samples. The validation experiment at Teff = 4.8 °C confirmed the applicability of Arrhenius-type models, as well as the use of TTIs as effective chill chain management tools during distribution and storage.

The rise of antibiotic resistance is not only a challenge for human and animal health treatments, but is also posing the risk of spreading among bacterial populations in foodstuffs. Farmed fish-related foodstuffs, the food of animal origin most consumed worldwide, are suspected to be a reservoir of antibiotic resistance genes and resistant bacterial hazards. However, scant research has been devoted to the possible sources of diversity in fresh fillet bacterial ecosystems (farm environment including rivers and practices, and factory environment). In this study bacterial communities and the antibiotic resistance genes of fresh rainbow trout fillet were described using amplicon sequencing of the V3-V4 region of the 16S rRNA gene and high-throughput qPCR assay. The antibiotic residues were quantified using liquid chromatography/mass spectrometry methods. A total of 56 fillets (composed of muscle and skin tissue) from fish raised on two farms on the same river were collected and processed under either factory or laboratory sterile filleting conditions. We observed a core-bacterial community profile on the fresh rainbow trout fillets, but the processing conditions of the fillets has a great influence on their mean bacterial load (3.38 ± 1.01 log CFU/g vs 2.29 ± 0.72 log CFU/g) and on the inter-individual diversity of the bacterial community. The bacterial communities were dominated by Gamma- and Alpha-proteobacteria, Bacteroidetes, Firmicutes, and Actinobacteria. The most prevalent genera were Pseudomonas, Escherichia-Shigella, Chryseobacterium, and Carnobacterium. Of the 73 antibiotic residues searched, only oxytetracycline residues were detected in 13/56 fillets, all below the European Union maximum residue limit (6.40–40.20 μg/kg). Of the 248 antibiotic resistance genes searched, 11 were found to be present in at least 20% of the fish population (tetracycline resistance genes tetM and tetV, β-lactam resistance genes blaDHA and blaACC, macrolide resistance gene mphA, vancomycin resistance genes vanTG and vanWG and multidrug-resistance genes mdtE, mexF, vgaB and msrA) at relatively low abundances calculated proportionally to the 16S rRNA gene.

Phytochemicals derived from agro-industrial waste materials could be employed as functional food additives and natural antioxidants to replace their synthetic counterparts, which are increasingly being rejected. The current study aims to assess total phenolic compound (TPC), flavonoids, betalain contents, and antiradical scavenging using DPPH and IC50% of dried red beetroot peel (DRBP) extract at different concentrations of 50, 80, 100, 150, and 200 mg/100 mL t. In addition, a characterization of phenols and flavonoids was conducted using HPLC. The second part of this study aims to utilize aqueous DRBP extract in preserving Nile Talipia fish fillet at two concentrations of 80 and 100 mg/100 mL water, compared with 200 ppm of BHT (butylated hydroxytoluene) and control at 5 °C for 10 days. The DRBP aqueous extract was found to have a high concentration of TPC (832 mg/100 g), flavonoids (234 mg/100 g) and betalains (535 mg/100 g) compounds, resulting in a potential antioxidant activity. The IC50% for the extract was detected at 80 mg/100 mL extract. DRBP aqueous extract showed an excellent preservative effect on the fish fillet. Fish fillet samples treated with DRBP extract at a concentration of 100 mg/100 mL were superior in reducing TBA (thiobarbituric acid) increase compared with other treatments at the end of cold storage. Overall, the study showed that red beetroot extracts can act as a natural preservative agent due to their significant antioxidant activity, providing healthy and safe food to consumers.

The rise of antibiotic resistance is not only a challenge for human and animal health treatments, but is also posing the risk of spreading among bacterial populations in foodstuffs. Farmed fish-related foodstuffs, the food of animal origin most consumed worldwide, are suspected to be a reservoir of antibiotic resistance genes and resistant bacterial hazards. However, scant research has been devoted to the possible sources of diversity in fresh fillet bacterial ecosystems (farm environment including rivers and practices, and factory environment). In this study bacterial communities and the antibiotic resistance genes of fresh rainbow trout fillet were described using amplicon sequencing of the V3-V4 region of the 16S rRNA gene and high-throughput qPCR assay. The antibiotic residues were quantified using liquid chromatography/mass spectrometry methods. A total of 56 fillets (composed of muscle and skin tissue) from fish raised on two farms on the same river were collected and processed under either factory or laboratory sterile filleting conditions. We observed a core-bacterial community profile on the fresh rainbow trout fillets, but the processing conditions of the fillets has a great influence on their mean bacterial load (3.38 ± 1.01 log CFU/g vs 2.29 ± 0.72 log CFU/g) and on the inter-individual diversity of the bacterial community. The bacterial communities were dominated by Gamma- and Alpha-proteobacteria, Bacteroidetes, Firmicutes, and Actinobacteria. The most prevalent genera were Pseudomonas , Escherichia - Shigella , Chryseobacterium , and Carnobacterium. Of the 73 antibiotic residues searched, only oxytetracycline residues were detected in 13/56 fillets, all below the European Union maximum residue limit (6.40–40.20 μg/kg). Of the 248 antibiotic resistance genes searched, 11 were found to be present in at least 20% of the fish population (tetracycline resistance genes tetM and tetV , β-lactam resistance genes bla DHA and bla ACC, macrolide resistance gene mphA , vancomycin resistance genes vanTG and vanWG and multidrug-resistance genes mdtE , mexF , vgaB and msrA) at relatively low abundances calculated proportionally to the 16S rRNA gene. [ABSTRACT FROM AUTHOR]

The article presents the studies of the influence of ultrasonic treatment on the speed and quality of fish fillet defrosting - cod and tilapia. The results of physical and chemical studies of ultrasonically treated defrosted fish are presented. A laboratory installation for carrying out experimental work has been described. A method for fish fillet defrosting using an ultrasonic generator is proposed. It’s been established that the use of ultrasonic treatment significantly shortens the term of the defrosting process and does not affect the organoleptic parameters of the quality of fish fillet defrosting. Optimum mode of equipment operation is selected.

Background and Aims: L. monocytogenes is a foodborne pathogen which has a high ability for adapting to unfavorable conditions and is able to growth at refrigerator temperature. An important subject about these bacteria is entering into Viable but non-culturable (VBNC) state under stress. The aim of the present study is considering the culturability of this pathogen under refrigeration (4°C) in rainbow trout fillet matrix. Materials and Methods: For this purpose bacteria was considered in four treatments: starvation at refrigerator temperature, starvation and high salinity at refrigerator temperature, fish fillet matrix at refrigerator temperature and salted fish fillet matrix at refrigerator temperature during time period by standard cultural methods and 16SrRNA gene expression. Results: The obtained results showed that starvation at refrigerator temperature and high salinity at refrigerator temperature treatments lost their culturability at 13 and 27 days, respectively. The results of gene expression of these bacteria also showed they enter in to viable but non culturable state. The results of fish fillet matrix at refrigerator temperature and fish fillet matrix at refrigerator temperature treatments showed that these bacteria in fish fillet matrix at refrigerator temperature keep their culturability and did not enter in to viable but non-culturable state. Conclusions: Regarded to obtained results in this study could conclude that there is the entering possibility of L. monocytogenes in to VBNC state at refrigerator temperature in view point of bacteria environment and it is necessary to review the microbial quality control methods for refrigeration products.

In order to achieve the influence of different pretreatment methods on heat pump dried tilapia fillets, the effects of trehalose, ultrasound-assisted and freeze-thaw cycle assisted osmotic dehydration on the color, rehydration, texture and Ca2+-ATPase activity were investigated. Tilapia fillets (100 mm length × 50 mm width × 5 mm height) were first osmoconcentrated in a trehalose solution combined with 4°C under atmospheric pressure for 1 h, different power of ultrasound and freeze-thawing respectively, then heat pump dried. The results showed that under the same drying method, the comprehensive score of ultrasound in 400 Watt was best, compared to freeze-thaw, the ultrasound pretreatment had a significant (p0.05) effect on the rehydration and texture. However, both of them significantly (p

The effects of high pressure (HP:600 MPa, 5 min, 25 °C) on European sea bass fillets were investigated using microbiological, physicochemical and sensory indices, and "omics" technologies. HPP led to more than a 5 log(cfu/g) reduction in initial bacterial total viable counts and altered the bacterial microbiome, reducing the proportion of food spoilage genera. Lightness and hardness of the fish flesh significantly increased after HPP and were associated with modified muscle tissue histology, with fibers appearing fused and more compact in comparison to the unprocessed control. Sensory evaluation (based on a lower limit of 5 for overall acceptability scoring) indicated a shelf life of 11 days for untreated control samples and 2 months for the HP-treated fillets. Quantitative SWATH proteomics revealed 281 proteins that had modified levels between control and HP-processed fish flesh. The metagenomics and proteomics provided detailed insight into how the change in HP-processed sea bass fillets is linked to the modifications in the microbiome and proteome. • High pressure processing (HPP) prolonged sea bass fillet shelf life for approx. 2 months at 2 °C. • HPP reduced the initial microbial load and the proportion of food spoilage genera. • HPP fillets had increased lightness and hardness and more compact muscle fibers. • 281 proteins had modified levels between control and HPP-processed fish flesh. • Integration of classical/novel technologies may be used to improve fish fillet quality. [ABSTRACT FROM AUTHOR]

MALDI‐TOF MS approach for determination of six quinolones residues in fillets of pangasius (Pangasionodon hypophthalmus) was studied, considering that is a very sensitive analytical technique with simple and high‐throughput operation, contributing to knowledge regarding application of this technique to the determination of small‐molecular‐weight organic compound residues in foods. LIFT‐MS/MS showed to be a successful approach to identify the presence of all quinolone residues in the fish fillet, at their respective MRL level. This study opens an important field of research for the development of simple and high‐throughput bioanalytical screening methods for the determination of veterinary drug residues in foods. [ABSTRACT FROM AUTHOR]

Aims: The aim of the present study was to investigate the effect of cooking methods (frying and microwave), chitosan additive and freezer storage time on the Huso fillet in terms of sensory and color evaluation and weight changes. Materials & Methods: Fish fillets were frozen at ‐18°C for 4 months. Also, they were deforested, fried, and microwaved (day 0, second month, and fourth month). Half of fillets were added to 1% acid‐soluble chitosan. This experiment was designed in 4 treatments: T1 (fried sample without chitosan), T2 (fried sample containing 1% acid‐soluble chitosan), T3 (microwave cooked sample without chitosan), T4 (Microwave cooked sample containing 1% acid‐soluble chitosan). Fillet weights were measured before and after cooking. Sensory and colorimetric properties were evaluated after cooking. Findings: The use of 1% acid‐soluble chitosan had no significant effect on sensory parameters and colorimetric factors (p>0.05). Weight changes in fried fillets were increased over time but decreased in microwave‐cooked fillets over time. Conclusion: The use of acid soluble chitosan 1% had no significant effect on the sensory indicators compared to the control group. In terms of colorimetric factors, chitosan had a positive effect on yellowness index. The weight changes of the microwave‐cooked fillets were better than the fried ones. The fillet without chitosan at zero time was in the best condition in terms of sensory evaluation and colorimetry compared to the other fillets. [ABSTRACT FROM AUTHOR]

In this research, application of prebiotic inulin compound in edible coating of fish fillet and its impact on the functional properties of the product was studied. Rainbow fillet was coated by 5% alginate and inulin in concentrations of 0, 10, 20, 30 and 40% (w/w). After deep frying, sensory properties were investigated by quantitative descriptive analysis and textural properties were tested by texture analyzer instrument via compression test. Based on sensory assessment more alteration was shown in flavor group attributes including flavor of frying, fish flavor and sweetness and also internal product color. Results of texture analyzing showed that maximum amounts of hardness, chewiness and gumminess was related to fillets with no coating. Cohesiveness and springiness changes of fried fillet in various treatments were not significant (P≥0.05) while changes observed in the trend of hardness and gumminess were similar and contrary to springiness. In conclusion adding functional ingredient of inulin to edible coating of fish fillet in 30 and 40% concentrations could be used without creating significant effects of sensory, taste and textural properties of the final fried product.

Nowadays, importance of storage and marketing of fresh fish, with regard to consumer prefer for fresh fish rather than frozen fish is increasing. So, determination of fish shelf-life, to find its storage time, due to high perishability of fish, is important. This study was aimed to investigate the process of spoiling changes and determining the shelf-life of silver carp fillet during storage period in refrigerator (at 4ºC). For this purpose, silver carp fillets were kept in refrigerator for 16 days and the changes of peroxide value, tiobarbitoric acid (TBA), total volatile bases nitrogen (TVB-N), total plate count (TVC), Psychrophilic bacteria (PTC) and sensory evaluations were assessed. The results showed that the quantity of chemical indices increased during storage period. According to these results, Silver carp fillet can be kept in refrigerator for 6 days.