Effect of Irradiation on the Migration of ATBC Plasticizer from P (VDC-VC) Films into Fish Fillets

2012 ◽  
pp. 57-67
Author(s):  
Panagiota Zygoura ◽  
Kyriakos Riganakos ◽  
Michael Kontominas
Keyword(s):  
Fish Fillets

EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS

2020 ◽  
Vol 5 (8) ◽  
pp. 91-92
Author(s):  
Dr A. A El-Bedawey ◽  
Dr. M. M. M. Saad ◽  
Dr. E. H. A. Rahma ◽  
Dr. A. S. A. Osheba
Keyword(s):  
Quality Attributes ◽  
Volatile Oils ◽  
Fish Fillets

scholarly journals Salmonids as Natural Functional Food Rich in Omega-3 PUFA

2021 ◽  
Vol 11 (5) ◽  
pp. 2409
Author(s):  
Wojciech Kolanowski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Functional Food ◽  
Fat Content ◽  
Salmonid Fish ◽  
Omega 3 ◽  
Pufa Content ◽  
Human Diet ◽  
Fish Fillets ◽  
Food Market

Salmonids are valuable fish in the human diet due to their high content of bioactive omega-3 very long-chain polyunsaturated fatty acid (VLC PUFA). The aim of this study was to assess the omega-3 VLC PUFA content in selected salmonid fish present on the food market regarding whether they were farm-raised or wild. It was assumed that farm-raised fish, by eating well-balanced feed enriched with omega-3 PUFA, might contain omega-3 VLC PUFA in levels similar to that of wild fish. Fat content, fatty acid composition and omega-3 VLC PUFA content in fish fillets were measured. Farm-raised salmon from Norway, wild Baltic salmon, farm-raised rainbow trout and brown trout were bought from a food market whereas wild trout (rainbow and brown) were caught alive. The fat content in fish ranged from 3.3 to 8.0 g/100 g of fillet. It was confirmed that although wild salmonid fish contain 10–25% more omega-3 VLC PUFA in lipid fraction, the farm-raised ones, due to the 60–100% higher fat content, are an equally rich source of these desirable fatty acids in the human diet. One serving (130 g) of salmonid fish fillets might provide a significant dose of omega-3 VLC PUFA, from 1.2 to 2.5 g. Thus, due to very high content of bioactive fatty acids eicosapentaenoic (EPA), docosapentaenoic (DPA) and docosahexaenoic (DHA) in their meat, salmonid fish currently present on the food market, both sea and freshwater as well as wild and farm-raised, should be considered as natural functional food.

scholarly journals Antioxidant and Cryoprotective Effects of Bone Hydrolysates from Bighead Carp (Aristichthys nobilis) in Freeze-Thawed Fish Fillets

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1409
Author(s):  
Yiqi Zhang ◽  
Ye Dong ◽  
Zhiyuan Dai
Keyword(s):  
Antioxidant Activity ◽  
Thiobarbituric Acid ◽  
Fish Bone ◽  
Bighead Carp ◽  
Vacuum Impregnation ◽  
Ferrous Ions ◽  
Freezing And Thawing ◽  
Aristichthys Nobilis ◽  
Fish Fillets

Bone hydrolysates from bighead carp (Aristichthys nobilis) were prepared using Protamex and Alcalase with degrees of hydrolysis (DH) of 5%, 10% and 15%. The antioxidant activity of bone hydrolysates was evaluated in vitro and then the hydrolysates with better antioxidant activity were used to immerse bighead carp fillets through a vacuum impregnation process at concentrations of 1% and 2%. Among the six hydrolysates, fish bone hydrolyzed with Protamex at DH 10% exhibited the highest ability to scavenge 1, 1-diphenyl-2-picrylhydrazyl (DPPH) (88.79%), 2, 2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) (57.76%) and hydroxyl radicals (62.72%), as well as to chelate ferrous ions (91.46%). The hydrolysates effectively postponed freezing- and thawing-induced protein/lipid oxidation. Compared with the fillets without treatment, the impregnated fillets had higher sulfhydryl contents, greater Ca2+-ATPase activity, lower carbonyls and lower thiobarbituric acid-reactive substances (TBARS). Bone hydrolysates also have a positive effect on the texture and water-holding ability of freeze-thawed fish fillets. Fish bone hydrolysates of Protamex could serve as potential antioxidants to preserve fish fillets.

Effect ofZataria multifloraBoiss (Avishan Shirazi) Essential Oil on Oxidative Progress in Frozen Cobia Fish Fillets During Storage

2013 ◽  
Vol 22 (3) ◽  
pp. 310-321 ◽  
Author(s):  
Shahrooz Taheri ◽  
AbbasAli Motallebi ◽  
Ali Fazlara ◽  
Ashot Aghababyan
Keyword(s):  
Essential Oil ◽  
Fish Fillets

A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers

2018 ◽  
Vol 38 (6) ◽  
Author(s):  
Zafer Ceylan ◽  
Raciye Meral ◽  
Isa Cavidoglu ◽  
Canan Yagmur Karakas ◽  
Mustafa Tahsin Yilmaz
Keyword(s):  
Fatty Acid ◽  
Probiotic Bacteria ◽  
Acid Stability ◽  
Fish Fillets

scholarly journals Effect of Irradiation and Food Preservatives on the Keeping Quality of Fish Fillets

1968 ◽  
Vol 3 (1) ◽  
pp. 31-39
Author(s):  
Toshiharu KAWABATA ◽  
Tsuneo KOZIMA ◽  
Tomoaki OKITSU
Keyword(s):  
Food Preservatives ◽  
Fish Fillets ◽  
Keeping Quality
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