207
Views
3
CrossRef citations to date
0
Altmetric
Articles

Chemical Parameters for Traceability of Raw Material Freshness of Tropical Surimi

, &

References

  • AOAC. 2005. Official Methods of Analysis of the Association of Official Analytical Chemists (18th ed.). Latimer, G. W., and Horwitz, W. (Eds.). Gaithersburg, MD: Author. 473 p.
  • Baixas-Nogueras, S., Bover-Cid, S., Veciana-Nogués, M. T., Mariné- Font, A., and Vidal-Carou, M. C. 2005. Biogenic amines index for freshness evaluation in icedMediterranean hake (Merluccius merluccius). J. Food Prot. 68: 2433–2438.
  • Baixas-Nogueras, S., Bover-Cid, S., Veciana-Nogués, M. T., and Vidal-Carou, M. C. 2003. Suitability of volatile amines as freshness indexes for iced Mediterranean hake. J. Food Sci. 68: 1607–1610.
  • Benjakul, S., Visessanguan, W., and Tueksuban, J. 2003. Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice. Food Chem. 80: 535–544.
  • Botta, J. R., Lauder, J. T., and Jewer, M. A. 1984. Effect of methodology on total volatile basic nitrogen (TVBN) determination as an index of quality of fresh Atlantic cod (Gadus morhua). J. Food Sci. 49: 734–736, 750.
  • Bradford, M. B. 1976. A rapid and sensitive menthod for quantitation of micrograms quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 21: 248–254.
  • Burns, B. G., and Kee, P. J. 1985. Liquid chromatographic determination of hypoxanthine content in fish tissue. J. Assoc. Off. Ana. Chem. 68: 444–448.
  • Eerola, S., Hinkkanen, R., Linfords, E., and Hirvi, T. 1993. Liquid chromatographic determination of biogenic amines in dry sausages. J. Assoc. Off. Ana. Chem. 76: 575–577.
  • European Regulation. 2008. Commission Regulation (EC) No 1022/2008 of 17 October 2008 Amending Regulation (EC) No 2074/2005 as Regards the Total Volatile Basic Nitrogen (TVB-N) Limits. Offic. J. Eur. Comm. L277: 18–20.
  • Fiske, C. H., and Subbarow, Y. 1925. The colorimetric determination of phosphorus. J. Bio. Chem. 66: 375–400.
  • Guenneugues, P., and Ianelli, J. 2014. Surimi resources and market. In. Surimi and Surimi Seafood (3rd ed.). Park, J. W. (Ed.). Boca Raton, FL: Taylor & Francis Group. Pp. 25–53.
  • Hemung, B. O., Li-Chan, E. C. Y., and Yongsawatdigul, Y. 2008. Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases. Food Chem. 111: 439–446.
  • Hernández, M. D., López, M. B., Álvarez, A., Ferrandini, E., García García, B., and Garrido, M. D. 2009. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chem. 114: 237–245.
  • Kim, M. K., Mah, J. H., and Hwang, H. J. 2009. Biogenic amine formation and bacterial contribution in fish, squid and shellfish. Food Chem. 116: 87–95.
  • Massa, A. E., Palacios, D. L., Paredi, M., and Crupkin, M. 2005. Postmortem changes in quality indices of ice stored flounder (Paralichthys patagonicus). Food Biochem. 29: 570–590.
  • Ocaño-Higuera, V. M., Marquez-Ríos, E., Canizales-Dávila, M., Castillo-Yáñez, F. J., Pacheco-Aguila, R., Lugo-Sánchez, M. E., García-Orozco, K. D., and Graciano-Verdugo, A. Z. 2009. Postmortem changes in cazon fish muscle stored on ice. Food Chem. 116: 933–938.
  • Özogul, F., Gökbulut, C., Özogul, Y., and Özyurt, G. 2006. Biogenic amine production and nucleotide ratios in gutted wild sea bass (Dicentrarchus labrax) stored in ice, wrapped in aluminium foil and wrapped in cling film at 4°C. Food Chem. 98: 76–84.
  • Özogul, F., Özogul, Y., and Kuley, E. 2008. Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4°C). Food Chem. 108: 933–941.
  • Özoğul, Y., Boğa, E. K., Tokur, B., and Özoğul, F. 2011. Changes in biochemical, sensory and microbiological quality indices of common sole (Solea solea) from the Mediterranean sea, during ice storage. Turkish J. Fish Aquat. Sci. 11: 243–251.
  • Özyurt, G., Kuley, E., Özkütük, S., and Özogul, F. 2009. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chem. 114: 505–510.
  • Reza, M. S., Bapary, M. A. J., Ahasan, C. T., Islam, M. N., and Kamal, M. 2009. Shelf life of several marine fish species of Bangladesh during ice storage. Int. J. Food Sci. Tech. 44: 1485–1494.
  • Ryder, J. M. 1985. Determination of adenosine triphosphate and its breakdown products in fish muscle by high performance liquid chromatography. J. Agri. Food Chem. 33: 678–680.
  • Veciana-Nogués, M. T., Mariné-Font, A., and Vidal-Carou, M. C. 1997. Biogenic amines as hygienic quality indicators of tuna. relationships with microbial counts, ATP-related compounds, volatile amines, and organoleptic changes. J. Agric. Food Chem. 45: 2036–2041.
  • Yongsawatdigul, J., and Park, J. W. 2002. Biochemical and conformational changes of actomyosin from threadfin bream stored in ice. J. Food Sci. 67: 985–990.
  • Yongsawatdigul, J., and Park, J. W. 2003. Thermal denaturation and aggregation of threadfin bream actomyosin. Food Chem. 83: 409–416.
  • Yongsawatdigul, J., Choi, Y. J., and Udomporn, S. 2004. Biogenic amines formation in fish sauce prepared from fresh and temperature-abused Indian anchovy (Stolephorus indicus). J. Food Sci. 69: 312–319.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.