Influence of Different Previous Frozen Holding Periods on the Canned Fish Quality

Article Biochemistry & Molecular Biology

Preservative Effect on Canned Mackerel (Scomber colias) Lipids by Addition of Octopus (Octopus vulgaris) Cooking Liquor in the Packaging Medium

Jose M. Malga et al.

Summary: The preservative properties of waste liquor from octopus cooking were investigated, and it was found that adding high concentration of octopus cooking liquor to the packaging medium of mackerel can reduce lipid oxidation development.

MOLECULES (2022)

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Article Marine & Freshwater Biology

Stock Discrimination in the Horse Mackerel Trachurus trachurus (Teleostei: Carangidae) off the Moroccan Atlantic Coastal Waters using a Morphometric-Meristic Analysis

Hayat El Mghazli et al.

Summary: The study examined morphometric and meristic characters of the Atlantic horse mackerel from three fishing areas off the Moroccan Atlantic coastal waters and identified three subunits within the stock. Multivariate analysis revealed distinct geographic subgroups, providing a basis for stock management in the Moroccan Atlantic coastal waters. Further investigations using other methods are needed to confirm the identified stock units and their ecological and evolutionary implications.

THALASSAS (2022)

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Article Food Science & Technology

Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)

Lucia Gomez-Limia et al.

Summary: Different vegetable oils used as filling medium in canned fish have an impact on product preservation and palatability. This study found that the color changes depended on the type of oil, process stage and storage time. Canned eels packed in sunflower and spicy olive oil showed higher color scores. The type of oil used as filling medium directly affected the organoleptic properties of the canned eels.

FOODS (2022)

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Article Chemistry, Medicinal

Effect of Previous Frozen Storage, Canning Process and Packing Medium on the Fatty Acid Composition of Canned Mackerel

Ricardo Prego et al.

Summary: This study investigated the composition of fatty acids in canned Atlantic mackerel. It found that the canning procedure led to changes in the levels of different fatty acids, with a decrease in saturated fatty acids and an increase in polyunsaturated fatty acids and total omega 3 fatty acids. The choice of packaging media, such as sunflower oil or olive oil, also affected the fatty acid composition. However, prior frozen storage did not have a significant effect.

MARINE DRUGS (2022)

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Article Biochemistry & Molecular Biology

Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (Trachurus trachurus) Previously Subjected to Different Frozen Storage Times

Lucia Mendez et al.

Summary: This study investigated the effects of frozen storage time and the presence of octopus cooking juice on lipid damage in canned horse mackerel. Results showed that longer frozen storage time increased free fatty acid, peroxide, and thiobarbituric acid reactive substance contents, and decreased phospholipid value and polyene index. Additionally, the presence of octopus cooking juice inhibited fluorescent compound formation and retained phospholipid and free fatty acid compounds. Furthermore, the study found that the presence of preservative compounds in the packing medium provided effective lipid preservation and quality enhancement in canned fish.

ANTIOXIDANTS (2022)

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Article Food Science & Technology

Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning

Ricardo Prego et al.

Summary: The study examined the effects of high-pressure processing (HPP) on Atlantic Chub mackerel before frozen storage and canning. Results showed that HPP led to reduced free fatty acids in canned mackerel, with a greater effect seen at higher pressure levels. HPP did not significantly impact thiobarbituric acid reactive substances and trimethylamine values. However, higher levels of peroxides and fluorescent compounds were observed with increased pressure levels.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings

Iratxe Zarandona et al.

Summary: Chitosan nanoparticles proved to be more effective in improving the quality and shelf life of Atlantic horse mackerel fillets, reducing microbial growth, and maintaining low TVB-N and TBARS values. The coatings also helped preserve the color and texture of the fish during chilled storage.

FOOD CONTROL (2021)

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Article Food Science & Technology

Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium

Lucia Gomez-Limia et al.

Summary: The study showed that canning and the use of different filling media have significant effects on oxidation parameters, antioxidant capacity, and vitamin E content in eels. Sunflower oil and olive oil used as filling media are both nutritionally valuable, but olive oil and spiced olive oil perform better in terms of total phenol content.

FOODS (2021)

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Article Engineering, Chemical

Optimal operation of thermal processing of canned tuna under product variability

J. L. Pitarch et al.

Summary: Thermal processing of canned products is affected by variability in the thermal processing unit, quantity of food, compaction, and packing liquid, which requires consideration of conflicting objectives for multi-objective optimization. A suitable formulation is presented to efficiently address this issue, utilizing experimental data characterizing product variability and avoiding computationally-expensive stochastic approaches. Customizable retort temperature profiles are considered as a beneficial alternative to standard practices.

JOURNAL OF FOOD ENGINEERING (2021)

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Article Food Science & Technology

Effect of Prior Chilling Period and Alga-Extract Packaging on the Quality of a Canned Underutilised Fish Species

Santiago P. Aubourg et al.

FOODS (2020)

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Article Food Science & Technology

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine-Canned Atlantic Chub Mackerel (Scomber colias)

Roberta G. Barbosa et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2019)

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Review Food Science & Technology

Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions

Abdo Hassoun et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Food Science & Technology

Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle

Irene Albertos et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)

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Article Agriculture, Multidisciplinary

Impact of a packing medium with alga Bifurcaria bifurcata extract on canned Atlantic mackerel (Scomber scombrus) quality

Roberta G. Barbosa et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

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Review Food Science & Technology

Recent developments in novel freezing and thawing technologies applied to foods

Xiao-Fei Wu et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

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Article Cell Biology

Fish oil supplements, longevity and aging

Joao Pedro de Magalhaes et al.

AGING-US (2016)

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Review Nutrition & Dietetics

Omega-3 Polyunsaturated Fatty Acids and Oxylipins in Neuroinflammation and Management of Alzheimer Disease

Jessay Gopuran Devassy et al.

ADVANCES IN NUTRITION (2016)

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Review Food Science & Technology

A Review of Novel and Innovative Food Freezing Technologies

Christian James et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

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Article Food Science & Technology

Effect of filling medium on cooking time and quality of canned yellowfin tuna (Thunnus albacares)

C. O. Mohan et al.

FOOD CONTROL (2015)

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Review Pharmacology & Pharmacy

A review on phospholipids and their main applications in drug delivery systems

Jing Li et al.

ASIAN JOURNAL OF PHARMACEUTICAL SCIENCES (2015)

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Review Food Science & Technology

Kinetics of Food Quality Changes During Thermal Processing: a Review

B. Ling et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

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Article Food Science & Technology

Effect of filling ingredient on the quality of canned yellowfin tuna (Thunnus albacares)

Chitradurga O. Mohan et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

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Article Chemistry, Applied

Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation

K. H. Sabeena Farvin et al.

FOOD CHEMISTRY (2012)

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Article Food Science & Technology

Lipid Changes During Long-Term Storage of Canned Sprat

Mahmood Naseri et al.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2012)

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Review Biochemistry & Molecular Biology

Health effects of dietary phospholipids

Daniela Kuellenberg et al.

LIPIDS IN HEALTH AND DISEASE (2012)

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Review Food Science & Technology

Eicosapentaenoic and docosahexaenoic acids as inflammation-modulating and lipid homeostasis influencing nutraceuticals: A review

Tomas Komprda

JOURNAL OF FUNCTIONAL FOODS (2012)

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Review Nutrition & Dietetics

Omega-3 Fatty Acids EPA and DHA: Health Benefits Throughout Life

Danielle Swanson et al.

ADVANCES IN NUTRITION (2012)

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Article Food Science & Technology

Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus)

Nuray Erkan et al.

FOOD AND BIOPROCESS TECHNOLOGY (2011)

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Article Food Science & Technology

Effects of different filling media on the oxidation and lipid quality of canned silver carp (Hypophthalmichthys molitrix)

Mahmood Naseri et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)

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Article Food Science & Technology

The influence of local canning process and storage on pelagic fish from Tunisia: Fatty acid profiles and quality indicators

Salah Selmi et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2008)

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Article Food Science & Technology

Comparative study of the dsc pattern, color, texture and water-binding capacity of rainbow trout muscle during heating

Reinhard Schubring

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2008)

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Article Food Science & Technology

Protein changes after irradiation and ice storage of horse mackerel (Trachurus trachurus)

Helena Alves Silva et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)

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Article Agriculture, Multidisciplinary

Loss of redness (a*) as a tool to follow hemoglobin-mediated lipid oxidation in washed cod mince

D Wetterskog et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

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Article Chemistry, Applied

Quality loss related to rancidity development during frozen storage of horse mackerel (Trachurus trachurus)

SP Aubourg et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2004)

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Article Food Science & Technology

Oxymyoglobin and lipid oxidation in yellowfin tuna (Thunnus albacares) loins

S Lee et al.

JOURNAL OF FOOD SCIENCE (2003)

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Article Agriculture, Multidisciplinary

Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids

I Undeland et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

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Article Biotechnology & Applied Microbiology

Kinetics of chemical reactions for prediction of quality of canned fish during storage

MV Lukoshkina et al.

APPLIED BIOCHEMISTRY AND MICROBIOLOGY (2003)

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Article Chemistry, Applied

Damage detection in horse mackerel (Trachurus trachurus) during chilled storage

SP Aubourg

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2001)

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Article Food Science & Technology

Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus)

NM Bandarra et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)

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Article Nutrition & Dietetics

Marine oils: The health benefits of n-3 fatty acids

R Uauy et al.

NUTRITION (2000)

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Influence of Different Previous Frozen Holding Periods on the Canned Fish Quality

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