Influence of postmortem treatment with nitric oxide on the muscle color and color stability of tilapia ( Oreochromis niloticus ) fillets

Nitric Oxide ◽  
2018 ◽  
Vol 76 ◽  
pp. 122-128 ◽  
Author(s):  
Zi-Chao Wang ◽  
Yuzhen Yan ◽  
Tanzeela Nisar ◽  
Lijun Sun ◽  
Ping Su ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Oreochromis Niloticus ◽  
Color Stability ◽  
Muscle Color

Nitric oxide euthanasia: a potential procedure for improving animal welfare and fillet color of tilapia (Oreochromis niloticus)

2017 ◽  
Vol 25 (5) ◽  
pp. 1845-1856 ◽  
Author(s):  
Zi-Chao Wang ◽  
Mou-Ming Zhao ◽  
Zhongxiang Fang ◽  
De-Wei Chen
Keyword(s):  
Nitric Oxide ◽  
Animal Welfare ◽  
Oreochromis Niloticus

Effect of Rosemary Extract and Vitamin E on Lipid Peroxidation and the Quality During Chilling and Frozen Storage of Fried Nile Tilapia Fillets (Oreochromis niloticus)

2021 ◽  
Vol 7 (1) ◽  
pp. 1-8
Author(s):  
Ibrahim Fouad ◽  
Mohamed Madi ◽  
Sabah Lamlom ◽  
Idress Attitalla
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Oreochromis Niloticus ◽  
Nile Tilapia ◽  
Frozen Storage ◽  
Color Stability ◽  
Quality Attributes ◽  
Rosemary Extract ◽  
Processed Meat ◽  
Off Flavors

Antioxidants are added to fresh and processed meat to prevent lipid oxidation, retard development of off-flavors, and improve color stability. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This study was carried out to investigate the effect of Rosemary extract (R.E.) and vitamin E on the quality of fried fillets of Nile tilapia (Oreochromis niloticus) during chilling and frozen storage. Fillets of Nile tilapia were treated with (R.E.)  0.1%, 0.2%, 0.3% and Vitamin E 0.1% then stored for 5,10 and 15 days at 4±1°C and for three months at -18±2°C. Then chemical tests including Peroxide value (PV), Thio-barbituric acid (TBA), Tri-methylamine-nitrogen (TMA-N) and Total volatile base-nitrogen (TVB-N) were done to evaluate the preservative effect of (R.E.) and vitamin E during storage. The TBA and PV increased in all treatments due to lipid peroxidation. Results showed that TMA-N,TVB-N, value of (R.E.) and vitamin E treated samples were significantly lower than those of the control samples (P<0.05). Results of our investigation revealed that R.E. retarded oxidative changes in chilling and frozen fried fillets of Nile tilapia whereas R.E. 0.1%, 0.2% and vitamin E 0.1% were not as effective as R.E. 0.3%  on oxidative stability. Best oxidation inhabitation results on chilling and frozen fried fillets of Nile tilapia was obtained when employing of R.E. The obtained results also showed that there was a significant (p<0.05) enhancement in sensory quality attributes of fried fillets of Nile tilapia; samples treated with R.E. and vitamin E. Conclusion, The tested R.E. had a high effectiveness as antioxidative and antimicrobial should be utilized for extending the shelf-life through retarded the spoilage and enhancing quality attributes of fried fillets of Nile tilapia during chilling and frozen storage.

Nitric oxide synthase in the caudal neurosecretory system of the teleost Oreochromis niloticus

1997 ◽  
Vol 238 (1-2) ◽  
pp. 57-60 ◽  
Author(s):  
Carla Cioni ◽  
Alessandra Greco ◽  
Alessandro Pepe ◽  
Luana De Vito ◽  
Marco Colasanti
Keyword(s):  
Nitric Oxide ◽  
Nitric Oxide Synthase ◽  
Oreochromis Niloticus ◽  
Neurosecretory System ◽  
Caudal Neurosecretory System ◽  
Oxide Synthase

scholarly journals Comparison of Oxidizing Solutions in the Evaluation of Metmyoglobin Reducing Activity in Dark-Cutting Beef

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
T. Price ◽  
M. Denzer ◽  
G. Mafi ◽  
D. VanOverbeke ◽  
R. Ramanathan
Keyword(s):  
Nitric Oxide ◽  
Biochemical Property ◽  
Color Stability ◽  
Biochemical Properties ◽  
Oxidizing Agent ◽  
Nitrite Concentration ◽  
Color Changes ◽  
Muscle Ph ◽  
Reducing Activity ◽  
Science Association

ObjectivesMetmyoglobin reducing activity (MRA) is an inherent muscle biochemical property that can influence color stability. Hence, MRA is used in color research to better understand meat color changes. A greater postmortem muscle pH can affect inherent biochemical properties, including the conventional methodologies to determine MRA. The MRA methodology described in the American Meat Science Association Color Guide utilize changes in nitric oxide induced-metmyoglobin level pre- and post-incubation. However, a greater muscle pH can limit initial metmyoglobin formation. Hence, the methodology discussed in the AMSA color guide may not provide accurate results. Therefore, the objectives of this research were to compare different conditions to induce initial metmyoglobin formation.Materials and MethodsIn the first objective, normal-pH and dark-cutting steaks were dipped in 0.3%s (level recommended in the AMSA color guide) and 1% nitrite solution to induce metmyoglobin formation. Metmyoglobin formed steaks were blotted dry, vacuum packaged, and incubated at 30°C to induce metmyoglobin reduction. In the second experiment, 1% ferricyanide solution was used as an oxidizing agent. The methodology used in objective 1 was used to measure MRA. The experiments were replicated three times and the data were analyzed using the Mixed Procedure of SAS.ResultsThere was no effect (P > 0.05) of nitrite concentration on MRA of dark-cutting beef. However, when 1% ferricyanide was used as an oxidizing agent, initial metmyoglobin was more (P < 0.05) in dark-cutting beef compared with 0.3% sodium nitrite solution.ConclusionThe results suggest that the use of a strong oxidizing agent can impart more metmyoglobin formation in high-pH/dark-cutting beef.

scholarly journals Repackaging Nitrite-embedded Dark-Cutting Steak in Aerobic Polyvinyl Chloride Film Decrease Surface Redness

2021 ◽  
Author(s):  
Morgan L. Denzer ◽  
Gretchen Mafi ◽  
Deborah L. VanOverebeke ◽  
Ranjith Ramanathan
Keyword(s):  
Nitric Oxide ◽  
Polyvinyl Chloride ◽  
Color Stability ◽  
Plate Count ◽  
Instrumental Color ◽  
Pvc Film ◽  
Visual Color ◽  
Aerobic Plate Count ◽  
Chloride Film

Theoverall goal was to evaluate the effects of repackaging nitrite-embeddeddark-cutting steaks in polyvinyl chloride (PVC) film on surface color.Dark-cutting beef strip loins (n = 8; pH = 6.39) and USDA Low Choice beef striploins (normal-pH, n = 6) were selected at a commercial packing plant.Dark-cutting loins were bisected and randomly assigned to nonenhanceddark-cutting and enhanced dark-cutting with glucono delta-lactone and rosemarytreatments. Normal-pH and nonenhanced dark-cutting steaks were vacuum packaged (VP)and served as controls, while enhanced dark-cutting steaks were packed innitrite-embedded packaging (NP). Steaks from nonenhanced normal-pH in VP, non-enhanceddark-cutting-VP, and enhanced dark-cutting-NP loins were randomly assigned to3, 6, or 9 d of dark storage. Following dark storage, steaks were repackaged inPVC and displayed for 6 d. The instrumental color, visual color, and aerobicplate count were evaluated for all steaks. &nbsp;Enhanced dark-cutting steaks in nitritepackaging increased (P &lt; 0.05) a* values and nitric oxide myoglobincontent during 24 h of dark storage. Enhanced dark-cutting steaks packaged inNP had greater a* and L* values (P &lt; 0.05) than nonenhanced dark-cutting-VP steaks during darkstorage. Upon repackaging the enhanced dark-cutting steaks from nitritepackaging, nitric oxide myoglobin decreased (P &lt; 0.05) during the first 12 h of display. Loss of nitric oxidemyoglobin corresponds with a darker red appearance, increased surfacediscoloration, and decreased a*values. There were no differences (P&gt; 0.05) in aerobic plate count between enhanced dark-cutting-NP and non-enhanceddark cutting VP steaks during 9 days of dark storage. In conclusion, NPimproved surface redness; however, repackaging enhanced dark-cutting from NP steaksin PVC decreased color stability and redness of dark-cutting beef.&nbsp;

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