The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita)

International Journal of Food Science and Technology

Volumn 46, Issue 2, 2011, Pages 236-242

  Ozogul, Yesim ^a   Durmus, Mustafa ^a   BaliKci, Esra ^a   Ozogul, Fatih ^a   Ayas, Deniz ^b   Yazgan, Hatice ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

^b MERSIN UNIVERSITY   (Turkey)

Author keywords

Antioxidant; Biochemical indices; Freezing; Quality; Rosemary; Sardine

Indexed keywords

ANTIOXIDANT; BIOCHEMICAL INDICES; QUALITY; ROSEMARY; SARDINE;

FLOOD CONTROL; VOLATILE FATTY ACIDS;

FREEZING;

BACTERIA (MICROORGANISMS); ROSMARINUS OFFICINALIS; SARDINELLA AURITA;

EID: 78651352517     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02476.x     Document Type: Article

References (51)

1. Ackman, R. (1989). Fatty acids. In: Marine Biogenic Lipids, Fats and Oils (edited by R. Ackman). Pp. 103-137. CRC Press, Boca Raton: CRC Press.
2. Akhtar, P., Gray, J.I., Gomaa, E.A. & Boore, A.M. (1998). Effect of dietary components and surface application of oleoresin rosemary on lipid stability of rainbow trout (Oncorhynchus mykiss) muscle during refrigerated and frozen storage. Journal of Food Lipids, 5, 43-58.
3. Ali, M.Y., Sharif, M.I., Adhikari, R.K. & Faruque, O. (2010). Post mortem variation in total volatile base nitrogen and trimethylamine nitrogen between Galda (Macrobrachium rosenbergii) and Bagda (Penaeus monodon). University Journal of Zoology, Rajshahi University, 28, 7-10.
4. Anonymus (2008). Fisheries Statistics. State Institute of Statistics, Prime Ministry Republic of Turkey, Ankara.
5. Antonocopoulus, N. (1973). Bestmmung des Flüchhtigen Basensticktoofs. In: Fische und Fischerzeugnisse (edited by W. Ludorf & V. Meyer). Pp. 224-225. Berlin und Hamburg: Aulage Verlag Paul Parey.
6. AOAS (1994). Official Methods and Recommended Practices of the American Oil Chemists' Society. Champaign, IL: The American Oil Chemists' Society.
7. Aryee, A.N.A., van de Voort, F.R. & Simpson, B.K. (2009). FTIR determination of free fatty acids in fish oils intended for biodiesel production. Process Biochemistry, 44, 401-405.
8. Aubourg, S.P., Pérez-Alonso, F. & Gallardo, J.M. (2004). Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids. European Journal of Lipid Science and Technology, 106, 232-240.
9. Barassi, C.A., Pècora, R.P., Roldán, H. & Trucco, R.E. (1987). Total, non volatile free fatty acids as a freshness index for hake (Merluccius hubbsi) stored in ice. Journal of the Science of Food and Agriculture, 38, 373-376.
10. Barroso, M., Careche, M. & Borderías, A.J. (1998). Quality control of frozen fish using rheological techniques. Trends in Food Science and Technology, 9, 223-229.
11. Bligh, E.C. & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 913-917.
12. Corbo, M.R., Bevilacqua, A., Campaniello, D., D'Amato, D., Speranza, B. & Sinigaglia, M. (2009). Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review. International Journal of Food Science & Technology, 44, 223-241.
13. Dalgaard, P. (2000). Freshness, Quality and Safety in Seafoods. Flair Flow Europe, F-FE 380A/00. Pp. 1-31. Dublin, Ireland: The National Food Centre.
14. El Marrakchi, A., Bouchrit, N., Bennour, N., Hamama, A. & Tagafit, H. (1990). Sensory, chemical and microbiological assessments of Moroccan sardines (Sardina pilchardus) stored in ice. Journal of Food Protection, 53, 600-605.
15. Erickson, M. (1997). Lipid oxidation: flavor and nutritional quality deterioration in frozen foods. In: Quality in Frozen Food (edited by M. Erickson & Y.-C. Hung). Pp. 141-173. New York: Chapman and Hall.
16. EU (1995) directive 95/149/EEC, available from: fisheries/doc_et_publ/factsheets/legal_texts/sani_en.htm.
17. Fernandez, J., Perez-Alvarez, J.A. & Fernandez-Lopez, J.A. (1997). Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chemistry, 59, 345-353.
18. Flick, G.J., Hong, G.-P. & Knobl, G.M. (1992). Chapter 11: Lipid oxidation of seafood during storage. In: ACS Symposium Series: Lipid Oxidation in Food (edited by A.J. St. Angelo). Pp. 183-207. Washington: American Chemical Society.
19. Frankel, E. (1995). Natural and biological antioxidants in foods and biological systems. Their mechanism of action, applications and implications. Lipid Technology, 7, 77-80.
20. Gimenez, B., Roncales, P. & Beltran, J.A. (2004). The effects of natural antioxidants and lighting conditions on the quality characteristics of gilt-head sea bream fillets (Sparus aurata) packaged in a modified atmosphere. Journal of the Science of Food and Agriculture, 84, 1053-1060.
21. Gimenez, B., Roncales, P. & Beltran, J.A. (2005). The effects of natural antioxidants and lighting conditions on the quality of salmon (Salmo salar) fillets packaged in modified atmosphere. Journal of the Science of Food and Agriculture, 85, 1033-1040.
22. Gracey, J., Collims, D.S. & Huey, R. (1999). Meat Hygiene Saunders, 10th edn. P. 407. London: Harcourt Brace and Company.
23. Harris, P. & Tall, J. (1994). Rancidity in fish. In: Rancidity in Foods (edited by J. Allen & R. Hamilton). Pp. 256-272. London: Chapman & Hall.
24. Hsieh, R. & Kinsella, J. (1989). Oxidation of polyunsaturated fatty acids: mechanisms, products and inhibition with emphasis on fish. Advances in Food and Nutrition Research, 33, 233-341.
25. ICMSF (1986). Microorganisms in Foods. The International Commission on Microbiological Specifications for Foods of the International Union of Biological Societies. Pp. 181-196. Oxford: Blackwell Scientific Publications.
26. Ito, N., Fukushimsa, S. & Tsuda, A. (1985). Carcinogenicity and modification of the carcinogenic response by BHA, BHT and other antioxidants. CRC Critical Reviews in Toxicology, 15, 109-150.
27. Kamal-Eldin, A. & Appelqvist, L. (1996). The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids, 31, 671-701.
28. Kenar, M. (2009). Investigation of sensory, chemical and microbiological effects of natural antioxidant obtained from aromatic plants on fish fillets. MSc Thesis. University of Cukurova, Adana, Turkey.
29. Lebovics, V., Lugasi, A., Hovari, J. & Aubourg, S.P. (1999). Partial inhibition of cholesterol oxides formation in frozen fish pre-treated with a plant extract. International Journal of Food Science and Technology, 44, 342-348.
30. Mackie, I. (1993). The effects of freezing on flesh proteins. Food Reviews International, 9, 575-610.
31. Malkinson., M. (1983). Putative mutagens and carcinogens in foods: butylated hydroxytoluene (BHT). Environmental Mutagensis, 5, 353-362.
32. Orak, H.H. & Kayisoglu, S. (2008). Quality changes in whole, gutted and filleted three fish species (Gadus Euxinus, Mugil Cephalus, Engraulis Encrasicholus) at frozen storage period (-26°C). ACTA Scientiarum Polonorum-Technologia Alimentaria, 7, 15-28.
33. Ozogul, F. & Ozogul, Y. (2000). Comparison of methods used for determination of total volatile basic nitrogen (TVB-N) in rainbow trout (Oncorhynchus mykiss). Turkish Journal of Zoology, 24, 113-120.
34. Ozogul, Y., Ayas, D., Yazgan, H., Ozogul, F., Boga, E.K. & Ozyurt, G. (2010). The capability of rosemary extract in preventing oxidation of fish lipid. International Journal of Food Science and Technology, 45, 1717-1723.
35. Özogul, F., Polat, A. & Özogul, Y. (2004). The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry, 85, 49-57.
36. Özogul, Y., Özyurt, G., Özogul, F., Kuley, E. & Polat, A. (2005). Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food Chemistry, 92, 745-751.
37. Özogul, Y., Ozyurt, G. & Boga, E.K. (2009). Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract. Journal of the Science of Food and Agriculture, 89, 1481-1489.
38. Pacheco-Aguilar, R., Lugo-Sanchez, M.E. & Robles-Burgueno, M. (2000). Postmortem biochemical and functional characteristic of monterey sardine muscle stored at 0°C. Journal of Food Science, 65, 40-47.
39. Paulus, K., Zacharias, R., Robinson, L. & Geidel, H. (1979). Kritische Betrachtungen Zur "Bewetenden Prüfung Mit Skale" Als Einem Wesentlichen Verfahren Der Sensorichen Analyse. Lebensmittel-Wissenschaft & Technologie, 12, 52-61.
40. Porter, N., Caldwell, S. & Mills, K. (1995). Mechanisms of free radical oxidation of unsaturated lipids. Journal of the American Oil Chemists' Society, 30, 277-290.
41. Rahman, S.F. (1999). Food preservation by freezing. In: Handbook of Food Preservation (edited by S.F. Rahman). Pp. 258, 262, 268. New York: Marcel Dekker.
42. Reddy, K.P. & Setty, T.M.R. (1996). An intermediate moisture product from mackerel (Rastrelliger kanagurta) using salt curing, fermentation and drying. Journal of Aquatic Food Product and Technology, 5, 65-82.
43. Richards, M., Kelleher, S. & Hultin, H. (1998). Effect of washing with and without antioxidants on quality retention of mackerel fillets during refrigerated and frozen storage. Journal of Agricultural and Food Chemistry, 46, 4363-4371.
44. Ruiz-Capillas, C. & Moral, A. (2001). Correlation between biochemical and sensory quality indices in hake stored in ice. Food Research International, 34, 441-447.
45. Schormüller, J. (1969). Handbuch der lebensmittelchemie (Band IV). Heidelberg, Berlin: Springer-Verlag.
46. Simeonidou, S., Govaris, A. & Vareltzis, K. (1998). Quality assessment of seven Mediterranean fish species during storage on ice. Food Research International, 30, 479-484.
47. Tarladgis, B., Watts, B.M. & Yonathan, M. (1960). Distillation method for determination of malonaldehyde in rancid food. Journal of American Oil Chemistry Society, 37, 44-48.
48. Venugopal, V. & Shahidi, F. (1995). Value-added products from underutilized fish species. Food Science and Nutrition, 35, 431-453.
49. Verma, J.K., Srikar, L.N., Sudhakara, N.S. & Sarma, J. (1995). Effects of frozen storage in lipid freshness parameters and some functional properties of oil sardine (Sardinella longiceps) mince. Food Research International, 28, 87-90.
50. Wada, S. & Fang, X. (2007). The synergistic antioxidant effect of rosemary extract and A-tocopherol in sardine oil model system and frozen-crushed fish meat. Journal of Food Processing and Preservation, 16, 263-274.
51. Wang, T. (2009). Oxidative deterioration of lipids can directly affect quality characteristics such as colour, flavour, texture, nutritive value and safety. PhD thesis, Faculty of food science and nutrition school of health sciences, University of Iceland, Island. P. 5.