Fish Fillets Research Articles

Heat Penetration Characteristics and Quality Evaluation of Pangasius (Pangasius hypophthalmus) Chunks in Masala Using Retort Pouches

A South Indian dish was developed using Pangasius fish (Pangasius hypophthalmus) fillet chunks in masalas as a medium. The aim of the current study was to optimize the various F₀ values for Pangasius fillet chunks packed in masala, using flexible, retortable pouches. After being processed at different lethality levels, the product showed a similar heating and cooling lag factor. For F₀ values of 7.37 and 8.12 minutes, the total process time were 26.94 and 31.37 minutes, respectively. The fh values for products processed at F₀ values of 7.37 and 8.12 minutes were 13 and 16.5 minutes, respectively. The cook value obtained for the thermally processed product was 64.70 minutes for F₀ 7.37 minutes and 65.87 minutes for F₀ 8.12 minutes. Over a storage duration of up to 90 days, all instrumental texture indicators exhibited a declining pattern. The product processed at Fo value of 7.37 and 8.12 minutes were achieved commercial sterility. The product processed at F₀ 7.37 minutes was considered more favourable based on organoleptic assessment.

Protective effects of Bacillus velezensis on texture, physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze-thaw cycles.

Probiotics have excellent antioxidant and antibacterial effects and are also considered to be promising natural biological preservatives. This study examined the freeze-thaw stability of the antioxidant and antibacterial activity of probiotic Bacillus velezensis PJP10, and evaluated the effect of different concentrations of PJP10 (106, 107, and 108 CFU mL-1) on microbial growth, textural characteristics, physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze-thaw cycles. Freeze-thaw cycles had little effect on the antioxidant and antibacterial stability of PJP10. Treatment with the PJP10 strain slowed effectively the increase in Aeromonas spp. counts (ASC), pH, total volatile basal nitrogen (TVB-N), and thiobarbituric acid (TBA) values of the freeze-thaw fish fillets. It maintained the textural quality of fillets, inhibiting the reduction of hardness, springiness, gumminess, cohesiveness, chewiness, and resilience values, and reduced lipid oxidation, as evidenced by decreased carbonyl values and conjugated diene values after multiple freeze-thaw cycles. Probiotic B. velezensis PJP10 had protective effects on microbiological, textural, and physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze-thaw storage, suggesting a potential application of this strain in the freeze-thaw preservation of freshwater fish. © 2024 Society of Chemical Industry.

Dietary Malondialdehyde Impair Intestinal Health and Fillet Quality of Hybrid Grouper (Epinephelus fuscoguttatus♀ × E. lanceolatus♂)

Aquafeed kept at elevated temperatures and humidity can result in malondialdehyde (MDA) formation, adversely affecting aquafeed quality and triggering negative reactions in fish. To investigate the detrimental effects of dietary MDA on fish, six experimental diets with varying MDA levels (ranging from 0.03 to 17.72 mg/kg, on dietary crude lipid basis) were administered to three replicates of hybrid grouper for 8 weeks. Dietary inclusion of 4.43 mg/kg MDA significantly decreased serum complement 4 content and lysozyme activity, along with intestinal complement 3, complement 4, and immunoglobulin M contents. Furthermore, dietary inclusion of 8.86 mg/kg MDA significantly increased the activities of interleukin-1 receptor-associated kinase, ubiquitin-protein ligase, p38 mitogen-activated protein kinase, and tumor necrosis factor-α, downregulated the relative expression of Occludin but upregulated the relative expression of HSP70 in the hindgut. Additionally, the highest inclusion of MDA (17.72 mg/kg) significantly upregulated the relative levels of pro-inflammatory cytokines (IL-1β and TNF-α), caused intestinal inflammation, and damaged the intestinal microbial structure and fish fillet texture. This study demonstrated a dose-dependent response of MDA on hybrid grouper. A low dietary dose of MDA (<2.21 mg/kg) exhibited minimal impact on immune response and fillet quality. However, higher inclusion levels (≥4.43 mg/kg) impaired the intestinal health and fillet quality. Consequently, the safety limit for MDA content in the diet for hybrid grouper has been established at 4.43 mg/kg based on dietary crude lipid basis.

Investigation of the Storage Temperature Effect on Phthalate Migration Potential in Vacuum‐Packed Fish Fillets

Investigation of the Storage Temperature Effect on Phthalate Migration Potential in Vacuum‐Packed Fish Fillets

Cellulose-based halochromic sensor for real-time surveillance of spoilage of packed fish

The development of a biopolymer-based color-changing visual sensor for monitoring the spoilage of fishery products is described in this study. At first, a cellulose-based composite film containing mixed-indicator dyes was fabricated. The film was characterized using UV–visible and FT-IR spectroscopy, scanning electron microscopy, thermogravimetric analysis, lab, and RGB measurements. The halochromic properties of the film were evaluated through ammonia test and colorimetry. The developed film sensor is tested for monitoring the spoilage of packed seer fish fillets at room temperature for up to 48 h and at 4 °C for up to 10 days. The sensor displayed distinct color changes correlating with the spoilage of the packed fish. Analysis of total volatile basic nitrogen and pH levels of the samples revealed a correlation between the halochromism of the sensor and the spoilage of the fish. The color-changing pattern of the sensor was consistent with the results of microbial analysis. The present study reveals a promising material combination for fabricating simple visual sensors from biomaterials, which can be used to monitor the real-time deterioration of packaged fishery products.

Double-walled encapsulation of curcumin in starch and cellulose, its characterization and application as a sensing material to monitor food quality

The curcumin was encapsulated within a double-layered complex shell of nano-sized cellulose as the primary layer and the native starch (MDC) or the nano-sized starch (NDC) as the secondary layer to improve its stability, decreasing its release rate, while masking bitterness. The double-walled curcumin capsules were studied for encapsulation efficiency, colour behaviour at different pH and characterization using FTIR, DSC & FESEM. The encapsulation efficiency for NDC and MDC was 97.11 % & 90.46 %. The FTIR showed a shift of peaks to higher wavelength particularly at 1043 cm −1 and most of the curcumin peaks disappeared or had low intensity as enclosed within the layers of the capsules. Further, fish fillets were coated in starch paste containing 20 % double-walled curcumin capsules and the visible colour change was observed during a 7-day storage period at refrigerated conditions that could confirm the spoilage of fish to consumers without opening the package.

The active kappa-carrageenan coating and oxygen absorber packaging for the preservation of chilled rainbow trout fillets

The objective of the current research was to evaluate the effects of incorporating kappa-carrageenan (KCA) coating with dill essential oil (DEO), in conjunction with oxygen absorber (OA) packaging, on the quality attributes of rainbow trout fillets throughout a 20-day period of refrigerated storage. The administered treatments included OA, KCA + OA, KCA + DEO, KCA + DEO + OA, and control. Treating the trout fillets with DEO-loaded coating and/or using OA packaging was found to be more effective in restricting the growth of total mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria. The aforementioned treatments were more efficient in slowing down the rate of increase in pH, total volatile nitrogen, conjugated dienes, thiobarbituric acid reactive substances, protein carbonyls, electric conductivity, and organoleptic deterioration in the trout fillets. Notably, the most effective treatment in this context was KCA + DEO + OA. The shelf-life of trout fillets was established through the assessment of multiple parameters. It was determined to be 4 days in both the control and KCA groups, 8 days in the OA and KCA + OA groups, 16 days in the KCA + DEO group, and a minimum of 20 days in the KCA + DEO + OA group. Consequently, our recommendation is to apply an active coating based on KCA, incorporating DEO in conjunction with OA packaging, for the preservation of fish fillets stored in refrigeration.

Enhancing local gastronomy: Innovative preparations with coró Fish (Pomadasys corvinaeformis) on the coast of Northeast Brazil

Fishing is an important economic activity for the coastal regions of Brazil. This study aims to analyze the proximate composition of coró fish (Pomadasys corvinaeformis) and develop new preparations using this fish, common on the coast of the state of Ceará, in the municipality of Camocim. The methodology included analysis of the proximate composition of the fish filet, development of culinary preparations, microbiological analysis and sensory evaluation of the products prepared. Two preparations were developed: a coró cake and a coró cream, both subjected to microbiological and acceptance analysis. The coró filet is rich in protein and has a moderate lipid content, comparable to other fish species consumed in the region. The sensory analysis, carried out with focus groups from the fishing community and the general population of Camocim, revealed a high acceptance of the preparations, with a preference for coró cream. The analysis highlighted the importance of the characteristic flavor of coró in the preparations and suggested improvements, such as adjustments to the texture and color of the coró cake. Hence, the potential of coró as an important source of nutrients and an element of local gastronomy enhancements is emphasized. The preparations presented an alternative to diversifying the use of fish in regional cuisine and reinforcing Camocim's cultural food identity. The study suggests continuing research in the area, developing educational materials on food sovereignty, and incorporating traditional foods into the school curriculum as strategies to promote the appreciation of local products and the nutritional health of the population.

Utilisation of gambir tannins as a Freshness Indicator in smart food packaging

Gambir is one of the extracts from the Uncaria gambir plant that is segmented, dried, and then can be molded into various shapes. The components used for gambir extract come from the leaves and twigs of the plant, which contain high amounts of catechins and tannins. These tannins can be used as medicine and dyes and are also used in industry as wood adhesives. This tannin dye made from gambir can be used as a colour indicator that shows the condition of foodstuffs on an intelligent packaging indicator. The colour indicators used from tannins can provide information on discolourations that occur in foodstuffs; these changes are used as a means of detecting and indicating the shelf life of foodstuffs and whether these foods are still safe to eat. This study investigates the use of gambir tannin in an indicator strip by analysis of FTIR spectroscopy, pH, storage testing, and colour measurement using the RGB method. This was applied to tuna fish fillet foodstuffs which were evaluated through Total Volatile Base Nitrogen (TVBN) and pH analysis. This study showed that the total tannins were 27.52 % and phenols were 178.7 mg GAE/g. For Colour indicators with tannin concentrations of 1 %, 3 % and 5 %, there is a bend of the aromatic CC functional group at wave number 1521.84 cm-1, which indicates the presence of tannin compounds in the colour indicator. After dipping the strip indicators into solutions with pHs of 3, 5, 7, and 9, the indicators darken in colour to show a higher pH. Indicators with a tannin concentration of 1 % are better because they undergo discolouration and are more stable than indicators with tannin concentrations of 3 % and 5 %. Storage of fish fillets for five days at a temperature of 5–7 °C showed that the pH value decreased while the TVBN level increased, and the colour indicator became darker.

Comparison of the potential risk from arsenic exposure when eating fish grown in natural and artificial conditions, using the example of rainbow trout

Introduction. Due to the increasing share of fish and fish products in the human diet, hygienic problems are also increasing, especially with the growing of aquaculture sector. The task of determining the level of arsenic toxicity is becoming extremely important. Although the toxicity mechanisms of inorganic arsenic are generally well understood, the impact of speciation of its other (organic) compounds on the likelihood of carcinogenic and non-carcinogenic effects has been largely unexplored. Material and methods. The objects of study were samples of fillet and caviar of salmon fish – rainbow trout (wild and aquaculture). The quantitative determination of arsenic-containing substances was carried out using high-performance liquid chromatography-mass spectrometry with inductively coupled plasma. The samples were prepared using microwave methods. The risk level was calculated based on recommendations R 2.1.10.3968–23. Results. As the result of this work the information about concentration of arsenic (organic and inorganic compounds) in fillets and caviar of fish from the salmon family - rainbow trout was shown. It has been established that the content of inorganic and organic arsenic compounds practically does not differ, depending of the habitat of trout. The levels of carcinogenic and non-carcinogenic risk of inorganic arsenic were calculated. Limitations. Determination of arsenic concentration was carried out in rainbow trout, which had been grown in natural and artificial conditions. Conclusion. It has been established that inorganic arsenic makes the greatest contribution to the health risk. However, the magnitude of the risk does not exceed the acceptable sanitary and hygienic standards, while the conditions for growing fish have practically no effect on these values.

Fat Uptake Reduction During Deep-Fat Frying of Fish Fillets Coated with Soy Protein Isolate Edible Coating

ABSTRACT Rohu fish (Labeo rohita) fillets were coated with 2.5% to 25% soy protein isolate (SPI) to evaluate their ability to reduce fat uptake. The coating pickup of fish fillets increased with increasing coating concentration. Fillets coated with 15% SPI showed the highest coating pickup value of 18.29% and reduced fat uptake by 57.78%. As revealed by lowered carbonyl and sulfhydryl contents, SPI coating protected proteins from oxidation during deep-frying. Increasing coating concentration decreased the hardness, chewiness, and cutting force of coated fish fillets. Therefore, the aforesaid coatings could be recommended for making low-fat fried fish fillets with 15% SPI.

The influence of nanochitosan-incorporated edible coating on the characteristics of Pangasius (Pangasius sp.) fillet

Nanochitosan is known to have the potential to protect fish fillets, highly perishable products, as it can penetrate deep into the meat tissue and has high antibacterial activity. This study aimed to analyze the effect of nanochitosan incorporation to edible coating in inhibiting the degradation of Pangasius fillet quality during storage. The fillets were soaked with 2 % chitosan and nanochitosan concentrations (1 %, 2 %, and 3 %), stored for 15 days, and its quality was assessed periodically. On the 10th day of storage, the fillet coated with 2 % nanochitosan-incorporated edible coating (NEC) showed the lowest weight loss (1.41 ± 0.01 %) and maintained the pH close to neutral (6.92 ± 0.08), along with low TVB-N (33.55 mg N/100 g). and TPC (4.7 × 105 CFU/g) value, fulfilling the standard set by Indonesian National Standardization Agency. Based on the results, nanochitosan proved to extended the storage duration of Pangasius fillet while maintaining its quality.

The Application of Fungi and Their Secondary Metabolites in Aquaculture.

Ensuring sustainability has increasingly become a significant concern not only in aquaculture but in the general agrifood sector. Therefore, it is imperative to investigate pathways to feed substitutes/best practices to enhance aquaculture sustainability. The application of fungi in aquaculture provides innovative methods to enhance the sustainability and productivity of aquaculture. Fungi play numerous roles in aquaculture, including growth, immunity enhancement and disease resistance. They also play a role in bioremediation of waste and bioflocculation. The application of fungi improves the suitability and utilization of terrestrial plant ingredients in aquaculture by reducing the fibre fractions and anti-nutritional factors and increasing the nutrients and mineral contents of plant ingredients. Fungi are good flotation agents and can enhance the buoyancy of aquafeed. Pigments from fungi enhance the colouration of fish fillets, making them more attractive to consumers. This paper, via the relevant literature, explores the multifaceted roles of fungi in aquaculture, emphasizing their potential to transform aquaculture through environmentally friendly and sustainable techniques. The effectiveness of fungi in reducing fibre fractions and enhancing nutrient availability is influenced by the duration of fermentation and the dosage administered, which may differ for various feed ingredients, making it difficult for most aquaculture farmers to apply fungi approximately. Therefore, the most effective dosage and fermentation duration for each feed ingredient should be investigated.

Colorimetric chitosan/polyvinyl alcohol composite membrane incorporated with anthocyanins as pH indicator for monitoring fish freshness

AbstractDuring storage, food undergoes transformations, often producing volatile nitrogen compounds known as total volatile basic nitrogen (TVB‐N), which serves as an indicator of food freshness. In this study, chitosan (CTS) was blended with polyvinyl alcohol (PVA) and incorporated with anthocyanins (ACNs) to monitor the quality changes in fish fillets over different time intervals. The results demonstrated that the presence of PVA in the CTS membrane enhanced light transmittance and reduced water absorption due to the reinforcement of the membrane structure through chemical interactions. In the freshness monitoring experiments, the CTS/PVA membranes exhibited an improved value of total color difference (ΔE), facilitating better detection of pH changes of the surrounding environment. Moreover, the ΔE value of the CTS/PVA film was observed to be quite similar to the value at pH 9 after 24 h and at pH 11 after 36 h when the fish fillet was stored at 25°C. In contrast, the ΔE value of the CTS/PVA film closely matched the value at pH 11 after 96 h of storage at 4°C. Additionally, the correlation between the generated TVB‐N and the ΔE values indicated a higher correlation coefficient (R2) for the composite membranes compared to the pristine CTS or PVA membranes.

Rubber seed shell as low-cost medium to produce lactic acid using Lactobacillus plantarum LB2 and fabrication of a polylactic acid-chitosan composite for fish fillet packing

Rubber seed shell (Hevea brasiliensis) was used as a low-cost substrate to produce lactic acid via Lactobacillus plantarum LB2. The medium components were initially screened by two-level full factorial design. Three variables (pH, moisture, and polyoxyethylene sorbitan monooleate (PSM)) were used in the central composite design and response surface methodology. The amount of PSM was found to be a significant variable in lactic acid production. Lactic acid was purified and used for the chemical fabrication of a polylactic acid-chitosan composite film. Compared with the polylactic acid, the composite film improved the tensile strength, elongation strength, and tearing strength. The film prepared with 1% chitosan-polylactic acid exhibited the maximum antibacterial activity against Bacillus cereus (21 ± 1 mm) and the lowest activity against Escherichia coli (10 ± 1 mm). The polylactic acid-chitosan film prepared with 1% chitosan was used as a packing material to store the fish fillets and presented reduced mesophilic (4.3 ± 0.1 Log CFU/g) and psychrotropic (3.2 ± 0.2 Log CFU/g) bacterial populations compared with those of the control (4.9 ± 0.2 Log CFU/g and 3.7 Log CFU/g). Rubber seed shells can be used as an alternative culture medium for lactic acid production, to reduce the production cost of polylactic acid.

Caspase-3 interactins with calpain and cathepsin L: implications for protein stability and quality in fish fillets during postmortem storage

The degradation of structural proteins during fish postmortem storage is a critical factor affecting meat quality, leading to economic losses in the seafood industry. The complex interplay between caspase-3 and structural protein stability during fish postmortem storage remains largely unexplored. By treating grass carp fillets with a caspase-3 inhibitor, we establish a model for inhibiting apoptosis, delineating the role of caspase-3 in protein degradation. The effect of caspase-3 on grass carp proteins following postmortem storage and its cascade interaction with calpain and cathepsin L was further investigated. The result demonstrated that the destabilisation of the mitochondrial membrane during apoptosis led to modifications in the B-cell lymphoma (Bcl) family proteins, subsequently triggered the activation of caspase-9/caspase-3. Additionally, caspase-3 reduced the expression of the calpastatin and lysosomal membrane protein 1 (LAMP-1) gene, resulting in increased calpain and cathepsin L activity. SDS-PAGE and liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis indicated that caspase-3 inhibitor treatment reduced actin fractures and preserved critical structural proteins. This investigation unveils the molecular mechanisms through which caspase-3 affects protein degradation in fish fillets during storage, providing valuable insights into the postmortem degradation processes.

Determination of per- and polyfluoroalkyl substances (PFAS) in six different fish species from Swiss lakes

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.

Relationship between lactobacillus species and heavy metal concentration in fish fillet

Relationship between lactobacillus species and heavy metal concentration in fish fillet

Synthesis of Sulfonated Chitosan as An Active Agent of Antibacterial Packaging for Fish Fillets

Modifying chitosan by increasing its hydrophilic properties through sulfonation reactions will increase its solubility in water and antibacterial activity and expand the application of chitosan. This study aims to determine the antibacterial activity of sulfonated chitosan film applied as fish fillet packaging using the total plate count method. Sulfonated chitosan in this study was successfully synthesized by reacting chitosan with 1,3-propane sultone. Sulfonated chitosan products were characterized using FTIR and UV-Vis spectrophotometers, while antibacterial activity was measured using the disc diffusion method. The optimum temperature for sulfonated chitosan synthesis was 60°C (SCS60). The resulting SCS 60 was a yellowish-white solid soluble in water with a yield of 61.46% and a degree of substitution of 33%. The diameters of the SCS 60 inhibition zone against E. coli and S. aureus isolates were 7 and 10 mm, respectively. SCS60-gelatin film is elastic (elongation 272%) and more hydrophobic with a contact angle of 90.12° compared to chitosan-gelatin film (62.8°). SCC60-gelatin film was able to suppress bacterial growth in fish fillets by up to 0.3 × 104 cfu/g compared to unpackaged fish (30 × 104 cfu/g). Sulfonated chitosan has the potential to be an antibacterial food packaging material.

Relation of chemical characteristics and sensory profile of catfish (Pangasius sp.) belly processed by various smoking methods

Catfish (Pangasius sp.) belly, a by-product of the frozen fish fillet industry, has certain processing limitations, thereby reducing product utilization and selling value. It is a potential process for producing products with highl market acceptance. The study aimed to investigate the relationship between the chemical characteristics of a catfish belly in various smoking methods and its sensory profile. Various smoking methods in this research include smoking cabinets, vertical offset smokers, traditional smoking houses, and liquid smoke, which had different parameters of time, temperature, and distance to the smoke source. The chemical characteristics of smoked catfish belly were determined in terms of proximates, total phenols, and total acid. The sensory profiles in the form of intensity of 8 attributes of smoked catfish belly were obtained using the Rate-All-That-Apply method accompanied by a hedonic test (n = 80). Different smoking parameters in each method greatly influence the chemical characteristics and sensory profiles produced. Methods with longer smoking times will produce lower water content, increasing the fat content and a strong smoky aroma and taste. The correlation between chemical characteristics, sensory profile, and hedonic was also analyzed using Partial Least Square Regression (PLS regression) to determine the relationship with the stomach of smoked catfish belly using various methods. Of all the methods, the smoking cabinet was the optimal method for processing smoked catfish belly.