Frozen Fish Fillets Research Articles

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.

Effect of temperature fluctuations during frozen storage on ice crystal distribution and quality of tilapia (Oreochromis mossambicus)

The study constructed a model of temperature fluctuation (TF, −20 °C ∼ -10 °C) during frozen status to build a link between the tilapia fillets muscle of ice crystal morphology, moisture distribution, protein oxidation index and the edible quality. When TF treatment more than 3 times, the brightness, color and hardness of frozen tilapia fillets decreased significantly, and the cooking loss and thawing loss increased significantly. The free and unconjugated water in frozen fish fillets exceeded 97 % and did not change much after 9 times TF. The K and TVB-N values were within the safety standards (K < 60 %, TVB-N < 30 mg N/100 g). The ice crystals in the tissues were significantly increased. Protein carbonyls and Ca2+-ATPase were significantly reduced, and secondary structures were irregular. Network correlation analysis showed that ice crystal morphology was significantly correlated with the color, texture and protein oxidation index of frozen tilapia fillets. The results would provide theoretical approach for the transportation and sales of tilapia industrial enterprises.

Enhanced water and oxygen barrier properties of deacetylated konjac glucomannan/high acyl gellan gum water gradient film for improved frozen fish fillet preservation

The use of konjac glucomannan (KGM)/high acyl gellan gum (HAGG) edible film with single-sided unsaturated water swelling, designated as a water gradient film (WGF), has been shown to effectively enhance the preservation quality of frozen fish fillets. This study investigates the potential of using partially deacetylated konjac glucomannan (DKGM)/HAGG WGFs to enhance the preservation of frozen fish fillets. The partial deacetylation of KGM improved the water vapour and oxygen barrier properties of the frozen KGM/HAGG WGF, which exhibited a combination of film and ice structural characteristics. This improvement is attributed to strengthened interactions between DKGM and HAGG, resulting in a more structured film matrix that exhibited reduced permeability to both water vapour and oxygen. Furthermore, the improved interactions between DKGM and HAGG led to the formation of smaller polysaccharide ice crystals, which in turn increased the oxygen diffusion path along the intercrystalline boundaries, further decreasing oxygen permeability. Over a 90-day freezing period, the DKGM/HAGG WGF significantly outperformed traditional KGM/HAGG WGF, ice glazing, and polyethylene film packaging in preserving the quality of frozen fish fillets. This study provides a promising strategy for the design and development of DKGM-based WGFs for frozen fish fillet preservation applications.

Impact of thawing techniques on the microstructure, microbiological analysis, and antioxidants activity of Lates niloticus and Mormyrus kannume fish fillets

Given the cruciality of the thawing process to fish and their products as well as its impact on fish quality, this study aims to assess how different thawing techniques affect bacteriological changes, microstructure, and antioxidant activity enzymes in frozen fish fillets. As revealed, microwave thawing (MT) is a quick method, showing low microbial count and the least activity of antioxidant enzymes, while flowing water thawing (WT) preserves the fish microstructure.

Anisakidae parasites in frozen fish fillets intended for human consumption.

Anisakiasis is a human parasitic disease caused by the consumption of raw fish or shellfish containing larvae of the Anisakidae family. It is currently considered an emerging disease of public health interest. To identify the presence of larvae of the Anisakidae family in samples of frozen raw fish fillets intended for human consumption in markets in Medellín and its metropolitan area in Antioquia, Colombia. A cross-sectional study was carried out, in which larvae of the Anisakidae family were detected and identified in frozen raw fish fillets from three representative markets in Medellín and its metropolitan area. A total of 384 ready for consumption fillets were analyzed (197 sawfish, 137 salmon, 37 tuna, and 13 hake), using the pressing and ultraviolet light method. Taxonomic keys were used to identify the collected parasites and to establish its genus. Conventional PCR and Sanger sequencing was performed to determine the species. Four larvae were found in 4 of the 384 (1.04%) fillets (CI95% 1.04 ± 1.01%). The species of fish in which the larvae were found was sawfish (Scomberomorus spp.) and the genus and species of the larvae was established as Anisakis pegreffii. According to the study, the presence of Anisakis parasites in frozen raw fish fillets in the influence area is evident.

Non-destructive Approach for the Prediction of pH in Frozen Fish Meat Using Fluorescence Fingerprints in Tandem with Chemometrics

The pH of fish muscle is an important index for quality assessment, but the traditional methods using a pH meter and probe/electrode are destructive, time-consuming, and laborious, making them unsuitable for on-line meat-quality monitoring. Hence, an approach of using fluorescence fingerprints (FFs) for the non-destructive prediction of pH in frozen fish fillets was trialled. Sixty-three live horse mackerel (Trachurus japonicus) and spotted mackerel (Scomber australasicus) were freshly harvested, sacrificed instantly, then preserved in ice, filleted, vacuum-packed, and frozen. Subsequently, the FFs of all frozen fillets were recorded using a fibreoptic-equipped fluorescence spectrometer, and the corresponding pH values of the samples were measured. After pre-processing, the masked FFs were modelled using partial least squares regression (PLSR) for the prediction of pH values. The results revealed that the developed method was accurate enough for predicting the pH changes in frozen horse mackerel and spotted mackerel fillets with R2 = 0.71 and R2 = 0.90, respectively. The proposed technique could be utilized as a rapid and non-contact alternative to traditional pH electrodes for the quality monitoring of fish products.

PROSES PENGOLAHAN FILLET IKAN KERAPU (Epinephelus Sp) BEKU DI PT. BINTAN INTAN GEMILANG, BINTAN – KEPULAUAN RIAU

Grouper fish is an important commodity in Indonesian waters which has bright marketing prospects, both domestic and export. Grouper fish is Indonesia's leading non-oil and gas export commodity, in addition to seaweed, shrimp and tuna. Indonesia is the world's largest export of grouper, especially live grouper exports. This study aims to see the processing of frozen grouper fillets. The method is carried out by observation and survey, by directly following the entire processing process, from receiving raw materials to transportation, by conducting quality testing (organoleptic and microbiological), cold chain observation, yield, labor productivity. Data analysis was done descriptively. The results showed that the processing was carried out properly according to SNI No. 2696: 2013 concerning frozen fish fillets. The results of the organoleptic quality test of raw materials and final products were 8, microbiological tests ranged from 3 × 103 cabbage / gr for the ALT test, &lt;3.0 APM / gr for the E. coli test and negative results for the Salmonella test, according to SNI. The application of cold chain has done well with the raw material temperature of grouper 1.580C. The yields in the filling and tidying process averaged 49.9% and 64.6%, according to company standards. The labor productivity in the filling and tidying process was 97.79 and 107.89 kg / hour / person, according to company standards.

Mislabelled frozen fish fillets in the Klang Valley in Malaysia and its potential impact on consumers

Mislabelled frozen fish fillets in the Klang Valley in Malaysia and its potential impact on consumers

Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid.

Semi-dried gourami fish (Trichogaster pectoralis) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concentrations of 2.5% and 5% (w/w) of frozen gourami fish fillets compared to the fillets soaked in distilled water on physicochemical properties, such as cooking loss, cooking yield, drip loss, pH, TBARS, color, and texture profile analyses (TPA) during storage at −18 ± 2 °C for a period of 0, 20, and 40 days. The fish soaked in sorbitol and citric acid solutions had significantly (p < 0.05) higher protein and fat contents than the control sample. Sorbitol was able to retain moisture in the product; therefore, the drip loss and cooking loss were the lowest, and cooking yield was the highest among other samples (p < 0.05). The addition of 5% (w/v) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) (p < 0.05) during storage when compared to fish soaked in sorbitol solution kept for the same period. However, the addition of citric acid resulted in low quality in texture and color of frozen fish fillets. The use of sorbitol was the best alternative in frozen fish fillet product due to reducing the negative effects of freezing quality of the products and generating a cryoprotective effect compared to the fillets soaked in distilled water.

High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets

High pressure processing (HPP) at ultra-low temperatures was conducted against Listeria monocytogenes and Salmonella enterica in frozen pink salmon fillets. Quality changes, such as drip loss, color and odor attributes were recorded in non-inoculated pollock, pink salmon and tuna fillets. Pressures at 250 and 400 MPa were applied from 0.5 to 10 min. Reductions up to 3.5 log cfu/g were recorded for the treatments performed at −32 °C, in contrast to −50 °C where the reductions were only up to 1.5 log cfu/g. Higher pressure did not cause higher reduction. It was apparent that the main factor contributing to the bacterial inactivation is the phase transition of ice structure from I to III, in contrast to transition from I to II. Drip loss was not higher than the expected with HPP at temperatures above 0 °C, while color changes were negligible. Finally, the odor evaluation did not exhibit considerable differences between untreated and treated samples. Industrial relevanceHigh pressure processing at ultra-low temperatures is a promising treatment for bacterial inactivation and retention of quality attributes of frozen fish. Treatment at 250 MPa for only 3 min at temperatures just below −22 °C, which is feasible and affordable, caused a more than 3-log reduction against Listeria monocytogenes and Salmonella enterica, without affecting considerably the quality properties. Thus, the application of low pressure and shorter processing times gives a great potential for industrial application for frozen fish or fish that wouldn't be undesirable to freeze before pressurization.

High incidence of mislabeling and a hint of fraud in the ceviche and sushi business

Peru is a major fishing country and has a high consumption of fish per capita of approximately 25.4 kg/person. The gastronomic boom of the Peruvian seafood business has been increasing steadily, mostly led by seafood restaurants called cevicherias for the prevalence of their main dish “ceviche”. We investigated the incidence of seafood fraud (i.e. mislabeling and substitution) in restaurants, supermarkets, and fish retail markets from September 2017 and October 2018, in Lima, the capital of Peru. We conducted DNA barcode sequencing of 364 samples collected from fresh and frozen fish fillets and ready-to-eat dishes (i.e. ceviche, sushi, and sashimi) and compared the expected species (from sale name) to observed species (from genetic identification). We found incidences of seafood fraud in 43% of samples collected. Restaurants exhibited a significantly higher incidence (61%) compared to supermarkets. Within restaurants, 71% of samples collected in cevicherias and 47% from sushi-bars exhibited mislabeling/substitution. For cevicherias, mislabeling/substitution was inversely associated to the cost of the dish. A small number of species were commonly used as substitutes, including species without fishery management plans. Also found in the samples were threatened species, notably: Anguilla anguilla and Thunnus thynnus. Our results revealed that seafood fraud, whether as mislabeling or as substitution, occurs in Lima and increases along the supply chain, it is influenced by product price, and includes threatened species. But this is a first snapshot. We recommend the implementation of an official and regulated list of commercial fish products and continuous monitoring at points of sale to understand the prevalence of seafood fraud over large periods of time and in other cities with high consumption of seafood products.

An investigation into country of origin labeling, species authentication and short weighting of commercially sold frozen fish fillets

Proper labeling of seafood is important to prevent economic deception and protect public health. The goal of this research was to investigate prepackaged frozen fish for Country of Origin Labeling (COOL) compliance, species labeling, net weights/short weighting, and percent glaze. A total of 111 frozen prepackaged fish fillets were purchased from grocery stores in Southern California (USA). Samples were designated as COOL compliant if they displayed both procurement method and country of origin in accordance with COOL requirements. Species labeling was examined by comparing the species identified with DNA barcoding to the acceptable market names provided in the FDA Seafood List. Net weights and percent glaze were determined by recording the weight of each product before and after deglazing. Of the 111 samples, only 1 was noncompliant with COOL and 10 samples (9%) were short-weighted. The average percent glaze was 5%, with seven samples having >10% glaze. Most fish (95.5%) were correctly labeled with regards to species. Species substitution was discovered in two samples and three samples had unacceptable market names. The results of this study indicate high COOL compliance and minimal species mislabeling in prepackaged frozen fish fillets. However, there is a need for increased focus on short weighting and/or overglazing of frozen fish products.

Risk assessment of trace elements in selected imported frozen fish fillet in Jordanian market

ABSTRACT Excessive exposure to trace elements is associated with occurrence of a wide range of undesirable health effects. This study aimed at monitoring the concentrations of some trace elements in imported frozen fish fillet samples obtained from food retail stores in Jordan. In this study, 30 frozen fish fillet samples(Pangasiushypophthalmus)were collected and analysed for aluminium (Al), arsenic (As), copper (Cu), mercury (Hg), tin (Sn), and zinc (Zn) using inductively coupled plasma-optical emission spectroscopy (ICP-OES). The measured concentrations of these elements were used to calculate the possible health risk in Jordanian people. The concentrations of elements were such that Sn > Al > Zn > Cu > As > Hg, with Al was higher than those reported in the literature and As was higher than the maximum permissible levels. The THQ for Alwas 83.6, a value ≫1, making non-carcinogenic effects significant to the adult population. Cancer risk factor for As was 3.84 × 10−4, a value of 38.4 fold above the acceptable lifetime carcinogenic risk (10−5). The results of the current study suggest that consumption of imported frozen fish fillets were potentially dangerous for Jordanian consumers.

Mycotoxin residues in some fish products.

Abstract A grand of 90 random samples represented by smoked herring, canned sardines and frozen fish fillets (30 of each) were collected during their validity period from different areas in Menoufia Governorate to evaluate their mycotoxins quality. It was found that the average values of aflatoxin B1/kg in the examined fish products samples were 51.63 ±4.82µg/kg for smoked herring, 33.14±2.98µg/kg for canned sardine and 19.76 ±2.21µg/kg for frozen fish fillets. The mean values of aflatoxin B2/kg in the examined fish product samples were 37.29±3.75µg/kg for smoked herring, 20.81±3.02µg/kg for canned sardine and 14.57±1.90µg/kg for frozen fish fillets. The average value of aflatoxin G1/kg was 25.06 ±3.18µg/kg for smoked herring, 14.42±1.96µg/kg for canned sardine and 9.65±1.32µg/kg for frozen fish fillets. The average values of aflatoxin G2/kg in the examined fish products samples were 16.22±1.39µg/kg for smoked herring, 11.29±0.92µg/kg for canned sardine and 4.46±0.53µg/kg for frozen fish fillets. Whereas, the mean values of Ochratoxin A/kg were 6.52±0.74µg/kg in the examined smoked herring samples, 5.60±0.61µg/kg in the examined samples of canned sardine and 3.24±0.39µg/kg in frozen fish fillets. Moreover, it was found that aflatoxin B1 was the predominant mycotoxin that detected in the examined fish products samples particularly smoked herring.

Parasites in fishery products - Laboratorial and educational strategies to control

The presence of parasites, including Anisakis spp. larvae in fishery products jeopardizes their safety and quality, which is a matter of concern and a challenge for official authorities, as well as for food businesses operators, and a potential health risk to consumers. In the last ten years, a total of 2367 samples from different seafood products, whole fish (n = 1022), fish steaks (n = 417), fish fillets (n = 46), roes (n = 11), canned fish fillets (n = 35), fish fingers (n = 705), and ready-made Japanese dishes (n = 131) were analysed at the Laboratory of Pathology of Aquatic Animals of IPMA. From the fishery products analysed, a total of 4643 visible Anisakis larvae were collected from eighteen different species of whole fish and there were two cases with numerous larvae, although live larvae were only found in fresh fish. Anisakis larvae (n = 523) were collected from fish steaks, (n = 20) from frozen fish fillets, (n = 7) from five different brands of fish fingers, (n = 2) from two cans of cod fillets and numerous viable larvae were collected from the serosae of European hake fresh roes. The great majority of the larvae were identified as L3 Anisakis larvae. Plerocercoids of Gymnorhynchus gigas and Hepatoxylon trichiuri and the myxosporean, Kudoa spp. were also observed and led to the withdrawal of the fish from the supply chain. No Anisakis larvae were collected from the farmed fish as well as from the ready-made Japanese dishes. However, Kudoa hexapunctata spores were observed in the tuna muscle from one sashimi meal. The data shows that fresh fish with live Anisakis larvae have been marketed. Educational strategies concerning parasites were implemented with workshops, “Parasites in Fishery Products” to train and instruct professionals within the fish supply chain and training activities for target groups, including children, were promoted, to raise awareness of this issue. One of the most relevant outcomes obtained was the improvement of implementation of parasite identification techniques in the industry, including private labs, and consequently: (1) decrease in the parasitological analysis number of common parasites and (2) reduction in the analysis of anatomical structures confused with parasites requested to IPMA's Laboratory of Pathology. In addition, the practice of freezing trash fish used to feed farmed fish, and the placement of nets at the water entry points of the earth ponds, in order to avoid wild fish introduction, were simple and important measures that were implemented to prevent Anisakis and other parasites entering fish farms. The two complementary parts of this work, laboratorial activities used to support the fish supply chain, and the educational strategies concerning parasites, have made an essential contribution towards the availability of data for assessing and minimizing the level of risk associated with fish consumption, and have particularly increased and improved awareness, regarding foodborne parasites.

Detecção de parasitos em filés de polaca do Alasca (Gadus chalcogrammus, Pallas, 1814) comercializados em São Paulo, Brasil

Introduction: Walleye pollock is the most caught fish worldwide and has been imported by Brazil as frozen fillets. This fish has its own parasitic fauna; however, the presence of parasites in the musculature may cause implications for food safety and repulsiveness. Objective: This work aimed to investigate and report the presence of parasite groups in commercial samples of frozen fillets of walleye pollock concerning the potential risk to human health and control methods. Method: A total of 44 samples of frozen fillets of walleye pollock collected from the retail trade of the metropolitan area of São Paulo were analyzed and the larval forms were isolated by dissection and observed under a stereoscopic and optical microscope. Results: One hundred thirty-three dead parasites were found from 68% of the samples. Trypanorhyncha cestodes were detected more frequently (88%), followed by nematodes from the anisakid group (Anisakidae/Raphidascaididae) (11%) and acanthocephalan (1%). Among them, anisakid has zoonotic potential, if ingested alive, and allergenic potential even after thermal processing. Conclusions: This is the first report of the presence of parasitic forms in commercial samples of walleye pollock fillets and the results alert to the need for improvements in relation to Good Practices in the production chain and the need for greater attention on the allergenic potential related to the consumption of these parasites on frozen fish fillets.

Identification of Mislabelling in Frozen Fish Fillets Based on DNA Barcoding Analysis

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.

High‐speed display‐delayed planar X‐ray inspection system for the fast detection of small fishbones

AbstractThe fast detection of native hazardous material (fishbones) and foreign material contamination (metals, stones, pen caps, etc.) have limited mass production and good sale of fish fillets in aquatic product processing plant. In this work, we developed a high speed display‐delayed planar X‐ray inspection system, which could be applied to rapidly and efficiently distinguish small fishbones in fish fillets and foreign material contamination with fish fillets. It had a high resolution of short metal lines (at least 2 mm in length and 0.2 mm in diameter) and small fishbones (4 mm in length and 0.6 mm in diameter). Moreover, it could be applied to efficiently distinguish small fishbones in frozen fish fillets. The theoretical and practical basis of high speed high resolution display‐delayed X‐ray inspection system is also discussed in this work. All the results confirmed that this system was efficient, fast, and convenient for the detection of small fishbones. This work provides a useful way for fast detection of small fishbones in fish fillets in aquatic product processing plant.Practical applicationsThe practical application of this article is to identify the native hazardous material (fishbones) and foreign material contamination (metals, stones, pen caps, etc.) in mass production of fish fillets in aquatic product processing plant by high‐speed display‐delayed X‐ray system. Compared with traditional finger touching and eye observing method, high‐speed display‐delayed X‐ray system can be applied to identify fishbones and foreign materials quickly and conveniently. Moreover, this system had a high resolution of small fishbones (4 mm in length and 0.6 mm in diameter), which could satisfied the international food standard of “standard for quick frozen fish fillets.” Especially, it could be applied to efficiently distinguish small fishbones in frozen fish fillets.

Qualidade físico-química e microbiológica de pescado congelado consumido na merenda escolar do estado do Amazonas

The present work evaluated the physical-chemical and microbiological composition of frozen fish fillets of regional fish used in the menu of the schools of the state public school system. Ten samples of frozen fillets Brachyplathystoma rousseaxii, Hypohythalmus spp., Phractocephalus hemioliopterus, Pinirampus pirinampus and Cichla spp. Were collected from the Distribution Management warehouse of School Lunch from the State Department of Education of Amazonas. Moisture, protein, lipids, ashes and calorific values were analyzed, as well as microbiological analyzes: total and thermotolerant coliforms, coagulase positive Staphylococcus, and presence / absence of Escherichia coli and Salmonella spp. in 25g of food. The microbiological results were compared with the microbiological standards for fish and fish products that are included in the Brazilian legislation. The evaluated fillets showed good nutritional and microbiological aspects, being within the parameters demanded by the National Agency of Sanitary Surveillance (ANVISA), being classified as suitable for the consumption of the student community.

Implementation of lean manufacturing for frozen fish process at PT. XYZ

PT. XYZ is a company specialized in the processing of fishery products particularly in frozen fish fillet. The purpose of this research was to identify the type of waste and determine the recommendations of minimizing waste Lean manufacturing approach was used in the identification of waste by describing the Value Stream Mapping (VSM) and selecting tools in the Value Stream Analysis Tools (VALSAT). The results of this research showed that the highest waste that generated was the defect of leak packaging on fillet products with an average of 1.21%. In addition to defect, other insufficiencies were found such as: unnecessary motion, unnecessary overhead, and waiting time. Recommendations for improvements that given include reduction of time at several stages of the process, making production schedules, and conducting regular machine maintenance. VSM analysis shows reduced lead time of 582.04 minutes to 572.01 minutes.