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J Food Sci Technol ; 53(11): 4007-4013, 2016 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-28035156


The present study embarked on the objective of optimizing improved sous-vide processing condition for development of ready-to-cook Pangasius steaks with extended shelf-life using response surface methodology. For the development of improved sous-vide cooked product, Pangasius steaks were treated with additional hurdles in various combinations for optimization. Based on the study, suitable combination of chitosan and spices was selected which enhanced antimicrobial and oxidative stability of the product. The Box-Behnken experimental design with 15 trials per model was adopted for designing the experiment to know the effect of independent variables, namely chitosan concentration (X1), cooking time (X2) and cooking temperature (X3) on dependent variable i.e. TBARS value (Y1). From RSM generated model, the optimum condition for sous-vide processing of Pangasius steaks were 1.08% chitosan concentration, 70.93 °C of cooking temperature and 16.48 min for cooking time and predicted minimum value of multiple response optimal condition was Y = 0.855 mg MDA/Kg of fish. The high correlation coefficient (R2 = 0.975) between the model and the experimental data showed that the model was able to efficiently predict processing condition for development of sous-vide processed Pangasius steaks. This research may help the processing industries and Pangasius fish farmer as it provides an alternative low cost technology for the proper utilization of Pangasius.

Fish Physiol Biochem ; 36(3): 411-417, 2010 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-19288256


The proximate composition of the whole body and the fatty acid composition of the liver, muscle, eye and brain of wild and cultured rohu (Labeo rohita) were analyzed. The cultured species was found to have significantly (P < 0.05) higher lipid contents than its wild counterpart. The saturated (SFA) and monounsaturated (MUFA) fatty acid contents were significantly higher in the cultured species, whereas the n-6 and n-3 polyunsaturated fatty acid (PUFA) levels were higher in the wild species. Fatty acids C16:0 and C18:1 n-9 were the principal fatty acids of the SFAs and MUFAs, respectively, identified in the analyses. Docosahexaenoic acid, eicosapentaenoic acid, and arachidonic acid were the predominant PUFAs in both groups, and all three were found to be present at significantly (P < 0.05) higher levels in the wild species. Erucic acid (C22:1 n-9), which was the predominant fatty acid (30.76%) in the feed, was detected only at low levels in muscle (0.30%), liver (1.04%) and eye (1.28%) of cultured fish tissue.

Animais Domésticos/metabolismo , Animais Selvagens/metabolismo , Cyprinidae/metabolismo , Ácidos Graxos/análise , Animais , Ácido Araquidônico/análise , Composição Corporal , Encéfalo/metabolismo , Ácidos Docosa-Hexaenoicos/análise , Ácido Eicosapentaenoico/análise , Olho/química , Água Doce , Índia , Fígado/química , Espectrometria de Massas , Músculo Esquelético/química
J Agric Food Chem ; 52(6): 1635-41, 2004 Mar 24.
Artigo em Inglês | MEDLINE | ID: mdl-15030223


The volatiles (E,Z)-2,6-nonadienal, 1-penten-3-one, (Z)-4-heptenal, and (E,E)-2,4-heptadienal were added to milk containing 1.5% fat according to a central composite design, to evaluate the individual and combinatory effects of these volatiles on sensory properties. The milk samples with added volatiles were subjected to sensory descriptive analysis for fishy and metallic off-flavors. The data were analyzed using partial least-squares regression and multiple linear regression to develop mathematical models. The models revealed significant main effects of (E,Z)-2,6-nonadienal and 1-penten-3-one and highlighted the importance of two-factor interactions for contribution toward off-flavors. The results suggest that (E,Z)-2,6-nonadienal and 1-penten-3-one could be useful markers for fishy and metallic off-flavors in fish oil and fish oil enriched foods. Within the addition levels of the volatiles there was a curvature effect of (E,Z)-2,6-nonadienal, a compensatory effect of (Z)-4-heptenal and (E,E)-2,4-heptadienal, and a synergistic effect of (E,Z)-2,6-nonadienal and (Z)-4-heptenal in the development of fishy off-flavors.

Aldeídos/análise , Óleos de Peixe/química , Metais/análise , Pentanonas/análise , Paladar , Aldeídos/química , Análise de Variância , Animais , Leite/química , Pentanonas/química , Análise de Regressão , Volatilização
J Agric Food Chem ; 52(2): 311-7, 2004 Jan 28.
Artigo em Inglês | MEDLINE | ID: mdl-14733514


Development of objectionable fishy off-flavors is an obstacle in the development of fish oil enriched foods. Only little is known about the sensory impact of specific volatile fish oil oxidation products in food emulsions. This study examined the volatiles profiles of fish oil enriched milk during cold storage (2 degrees C) for 14 days by dynamic headspace sampling followed by gas chromatography-mass spectrometry analyses. Different volatiles (n = 60) comprising alkenals, alkadienals, alkatrienals, and vinyl ketones were identified in the fish oil enriched milk. The potent odorants identified by gas chromatography-olfactometry were 1-penten-3-one, (Z)-4-heptenal, 1-octen-3-one, (Z)-1,5-octadien-3-one, (E,E)-2,4-heptadienal, and (E,Z)-2,6-nonadienal, but despite their potency, none of the separated volatiles imparted a fishy or metallic odor. Two isomers, (E,Z,Z) and (E,E,Z) of 2,4,7-decatrienal were identified in fish oil enriched milk emulsions with peroxide values 0.8 and 3.4 meq/kg, respectively. To our knowledge, this is the first report on appearance of these decatrienals in food emulsions having a relatively low peroxide value.

Emulsões/química , Óleos de Peixe/química , Leite/química , Odorantes/análise , Olfato , Animais , Cromatografia Gasosa/métodos , Cromatografia Gasosa-Espectrometria de Massas , Humanos , Paladar , Volatilização