Electron beam irradiation, oxygen, and temperature effects on nucleotide degradation in stored aquaculture hybrid striped bass fillets

Journal of Food Quality

Volumn 20, Issue 2, 1997, Pages 157-169

  Karahadian, Carol ^a   Brannan, Robert G ^b   Heath, James L ^c  

^a Firmenich Inc   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

^c UNIVERSITY OF MARYLAND   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHRYSOPS; MORONE CHRYSOPS; MORONE SAXATILIS;

EID: 5644268306     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1997.tb00460.x     Document Type: Article

References (43)

1. ABRAHAMSSON, K., DE SILVA, N.N. and MOLIN, N. 1965. Toxin production by Clostridium botulinum, type E, in vacuum-packed, irradiated fresh fish in relation to changes of the associated microflora. Can. J. Microbiol. 11, 523-529.
2. ANON. 1980. Ionizing radiation. In Microbial Ecology of Foods, Vol. 1. International Commission on Microbiological Specifications for Foods. pp. 46-69, Academic Press, New York.
3. ANON. 1981. Carbon dioxide atmospheres: Use with caution on seafood. Pacific Packer. 79(2), 53-55.
4. AMPOLA, V.A. and RONSIVALLI, L.J. 1969. Effect of preirradiation quality of eviscerated haddock on postirradiation shelf-life of fillets. J. Food Sci. 34, 27-30.
5. BOYD, L.C., GREEN, D.P. and LEPORS, L.A. 1992. Quality of pond-raised hybrid striped bass during chillpack and refrigerated storage. J. Food Sci. 57, 59-62.
6. BREMNER, H.A., OLLEY, J., STATHAM, J.A. and VAIL, A.M.A. 1988. Nucleotide catabolism: influence on the storage life of tropical species and fish from the north west shelf of Australia. J. Food Sci. 53, 6-11.
7. EHIRA, S. and UCHIYAMA, H. 1986. Determination of fish freshness using the K-value and comments on some other biochemical changes in relation to freshness. In Seafood Quality Determination (D.A. Kramer and J. Liston, eds.) pp. 185-207, Elsevier Science. Publisher, Amsterdam.
8. EL OKKI, S.E.H., MAZZOCUT, D. and MOUTHON, G. 1988. Reversed-phase high-performance liquid chromatographic determination of inosine 5′-monophosphate dephosphorylation in turbot muscle during storage in different chilling and freezing condition. J. Sci. Food Agric. 42, 371-380.
9. FARKAS, J. 1989. Microbiological safety of irradiated foods. Int. J. of Food Microbiol. 9, 115.
10. FLETCHER, G.C., BREMNER, H.A., OLLEY, J. and STATHAM, J.A. 1990. Umami revisited: the relationship between inosine monophosphate, hypoxanthine and smiley scales for fish flavor. Food Rev. Int. 6(4), 489-503.
11. FLETCHER, G.C. and STATHAM, J.A. 1988. Deterioration of sterile chillstored and frozen trumpeter fish (Latridopsis forsteri) J. Food Sci. 53, 1336-1339.
12. GREENE, D.H., BABBITT, J.K. and REPPOND, K.D. 1990. Patterns of nucleotide catabolism as freshness indicators in flatfish from the Gulf of Alaska. J. Food Sci. 55, 1236-1238.
13. GREENE, D.H. and BERNATT-BYRNE, E.I. 1990. Adenosine triphosphate catabolites as flavor compounds and freshness indicators in Pacific cod (Gadus macrocephalus) and Pollack (Theragra chalcogramma). J. Food Sci. 55, 257-258.
14. GUARDIA, E. and DOLLAR, A.M. 1965. The influence of ante-mortem factors and irradiation on the degradation of 5′-ribonucleotides in the muscle of English sole (Parophorys ventulus). J. Food Sci. 30, 223-227.
15. HARRELL, R.M., KERBY, J.H. and MINTON, R.V. 1990. Culture and propagation of striped bass and its hybrids. 323 pp. Striped Bass Committee, Southern Div., American Fisheries Society, Bethesda, MD.
16. HEATH, J.L., OWENS, S.L. and KARAHADIAN, C. 1994. Shelf-life of striped bass fillets after irradiation with high energy electrons. J. Food Sci. (submitted).
17. JONES, N.R. and MURRAY, J. 1964. Rapid measures of nucleotide dephosphorylation in iced fish muscle. Their values as indices of freshness and of inosine 5′-monophosphate concentration. J. Sci. Food Agric. 15, 684-690.
18. JONES, N.R., MURRAY, J., LIVINGSTON, E.I. and MURRAY, C.K. 1964. Rapid estimations of hypoxanthine concentrations as indices of the freshness of chill stored fish. J. Sci. Food Agric. 15, 763-774.
19. JOSEPHSON, E.S., BRYNJOLFSSON, A. and WIERBICKI, E. 1975. The use of ionizing radiation for preservation of food and feed products. In Radiation Research: Biomedical, Chemical, and Physical Perspectives. pp. 229-331, Academic Press, New York
20. KARAHADIAN, C., FOWLER, K.P. and BRANNAN, R.G. 1995. Evaluation of hydroperoxide content and nucleotide-based indicators in assessing freshness of stored aquacultured and wild-captured striped bass fillets. J. Aquatic Food Prod. Technol. 4(1), 7-29.
21. KARUBE, I., MATSOUKA, H., SUZUKI, S., WATANABE, E. and TOYAMA, K. 1984. Determination of fish freshness with an enzyme sensor system. J. Agric. Food Chem. 32, 314-319.
22. KASSEMSARN, B.O., PEREZ, B.S., MURRAY, J. and JONES, N.R. 1963. Nucleotide degradation in the muscle of iced haddock (Gaddus aeglefinus), lemon sole (Pleuronectes microcephalus), and plaice (Pleuronectes platessa). J. Food Sci. 28, 28-37.
23. LICCIARDELLO, J.J., RAVESI, E.M., TUHKUNEN, B.E. and RACICOT, L.D. 1984. Effect of some potentially synergistic treatments in combination with 100 Krad irradiation on the iced shelf life of cod fillets. J. Food Sci. 49, 1341-1346, 1375.
24. LINDSAY, R.C. 1981. Modified atmosphere packaging systems for refrigerated fresh fish providing shelf life extension and safety from Clostridium botulinum toxigenesis. Proc. First Nat. Conf. Mod. Cont. Atmos. Pack, Seafood Product (R.E. Martin, ed.) p. 31, Nat. Fish Inst., Washington, DC.
25. LOAHARANU, P. 1994. Cost/benefit aspects of food irradiation. Food Technol. 48(1), 104-108.
26. LUONG, J.H.T., MALE, K.B., MASSON, C. and NGUYEN, A.L. 1992. Hypoxanthine ratio determination in fish extract using capillary electrophoresis and immobilized enzymes. J. Food Sci. 57, 77-81.
27. PIGOTT, G.M. and TUCKER, B.W. 1990. Irradiation. In Seafood: Effects of Technology on Nutrition. pp. 176-205, Marcel Dekker, New York.
28. PRZYBYLSKI, L.A., FINERTY, M.W., GRODNER, R.M. and GERDES, D.L. 1989. Extension of shelf-life of iced fresh channel catfish fillets using modified atmospheric packaging and low dose irradiation. J. Food Sci. 54, 269-273.
29. QUARANTA, H.O., PICINI, J.L. and PEREZ, S.S. 1984. Irradiation related oxidative rancidity in tuna loins. Food Chem. 14, 135-139.
30. RYDER, J.M. 1985. Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography. J. Agric. Food Chem. 33, 678-680.
31. SAITO, T., ARAI, K. and MATSUYOSHI, M. 1959. A new method for estimating the freshness of fish. Bull. Jap. Soc. Sci. Fish 24, 749-752.
32. SAS. 1990. SAS Language: Reference Version 6, 1st Ed. 1042 pp. Cary, NC. SAS Institute, Inc.
33. SCHMIDT, C.F., LECHOWICH, R.V. and NANK, W.K. 1962a. Radiation Sterilization of Food. II. Some aspects of the growth, sporulation, and radiation resistance of spores of Clostridium botulinum, Type E. J. Food Sci. 27, 77-84.
34. SCHMIDT, C.F., LECHOWICH, R.V. and NANK, W.K. 1962b. Radiation resistance of spores of Type E Clostridium as related to extension of the refrigerated storage life of foods. J. Food Sci. 27, 85-89.
35. SPINELLI, J. 1965. Effect of hypoxanthine on the flavor of fresh and stored low-dose irradiated petrale sole fillets. J. Food Sci. 30, 1063-1067.
36. SPINELLI, 1967. Degradation of nucleotides in ice-stored halibut. J. Food Sci. 32, 38-41.
37. SPINELLI, J., EKLUND, M. and MIYAUCHI, D. 1964. Measurement of hypoxanthine in fish as a method of assessing freshness. J. Food Sci. 30, 710-714.
38. STRYER, I. 1988. Biochemistry. 3rd Ed., pp. 618-672, W.H. Freeman and Co., New York.
39. THAYER, D.W. 1994. Wholesomeness of irradiated foods. Food Technol. 48(5), 132-135.
40. THIBAULT, C. and CHARBONNEAU, R. 1991. Shelf-life extension of fillets of Atlantic cod (Gadus morhua) by treatment with ionizing rays. Sci. des Ali. 11, 249-261.
41. VENUGOPAL, V., SAVAGAON, K.A., KUMTA, U.S. and SREENIVASAN, A. 1973. Extension of shelf-life of Indian mackerel (Rastrelliger kanagurta) by irradiation. J. Fish. Res. Board of Canada. 30 (2)305-309.
42. WHO. 1981. Wholesomeness of irradiated food. Report of a joint FAO/IAEA/-WHO Expert Committee. pp. 1-35, World Health Organization Tech. Rep. Ser. 659. Geneva, Switzerland.
43. WHO. 1988. Food irradiation - The position of the World Health Organization. pp. 1-5, World Health Organization. Geneva, Switzerland.