76
Views
7
CrossRef citations to date
0
Altmetric
PEER REVIEWED PAPERS

Muscle Quality of Yellowfin Tuna (Thunnus albacares) Steaks After Treatment with Carbon Monoxide Gases and Filtered Wood Smoke

, , , &
Pages 49-67 | Published online: 30 Sep 2008

References

  • Azuma , Y. and Konno , K. 1998 . Freeze denaturation of carp myofibrils compared with thermal denaturation . Fisheries Sci. , 64 : 287 – 290 .
  • Babji , A. S , Chin Chempaka , S. Y and Alina , A. R . 1998 . Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin . Int. J. Food Sci. Nutr. , 49 : 19 – 326 .
  • Balaban , M. O , Kristinsson , H. G and Otwell , W. S . 2005 . Evaluation of Color Parameters in a Machine Vision Analysis of Carbon Monoxide-Treated Fish. Part I: Fresh Tuna . J. Aquat. Food Prod. Technol , 14 : 5 – 24 .
  • Benjakul , S. and Bauer , F. 2001 . Biochemical and physiochemical changes in catfish (Silurus glais Linne) muscle as influenced by different freeze-thaw cycles . Food Chem , 72 : 207 – 217 .
  • Danyali , N. 2004 . The effect of carbon monoxide and filtered smoke on the quality and safety of yellowfin tuna , MS thesis University of Florida .
  • Demir , N. , Kristinsson , H. G and Balaban , M. O . Quality changes in mahi mahi (Coryphaena hippurus) fillets treated by different carbon monoxide concentrations and filtered smoke as assessed by color machine vision and lipid oxidation . IFTAnnual Meeting Book of Abstracts . pp. 152 Las Vegas, NV : Institute of Food Technologist . 2004
  • Dondero , M. , Araya , M. and Curotto , E. 1996 . Prevention of protein denaturation of jack mackerel actomyosin (Trachurus murphyi) during frozen storage . Food Sci. Technol. Int. , 2 : 79 – 86 .
  • Everse , J. and Hsia , N. 1997 . The toxicities of native and modified hemoglobins . Free Radical Biol. Med. , 22 : 1075 – 1099 .
  • Foegeding , E. A , Lanier , T. C and Hultin , H. O . 1996 . “ Characteristics of edible muscle tissue ” . In Food Chemistry , Edited by: Fennema , O. R . 879 – 942 . New York : Marcel Dekker .
  • Garner , K. 2004 . The effects of carbon monoxide on the muscle quality of Spanish mackerel , MS thesis University of Florida .
  • Garner , K. , Kristinsson , H. G , Balaban , M. O and Otwell , W. S . Quality of Spanish mackerel (Scomberomorous maculatus) muscle as affected by carbon monoxide and filtered smoke gas treatment . IFT Annual Meeting Book of Abstracts . pp. 113 Las Vegas, NV : Institute of Food Technologist . 2004
  • Gill , T. A , Keith , R. A and Smith Lall , B. 1979 . Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in the myofibrillar proteins . J. Food Sci. , 44 : 661 – 665 .
  • 2003 . Gnanaraj, Evaluation J. of oxygen transmission rate of packaging films on growth of Clostridium sporogenes and media oxidation reduction potential in packaged seafood simulated media , MS thesis University of Florida .
  • Hawaii International. Seafood, Inc. 1999 . Gras notification summary for the use of tasteless smoke in the preservation of seafood , Washington, DC : FDA .
  • Hultin , H. O . 1994 . “ Oxidation of lipids in seafood ” . In Seafoods: Chemistry, Processing Technology and Quality , Edited by: Shahidi , F. and Botta , J. R . 49 – 74 . Glasgow : Blackie Academic .
  • Igene , Person MA. 1979 . Role of phospholipids and triglycerides in warmed-over flavor development in meat model systems . J. Food Sci. , 44 : 1285 – 1290 .
  • Kelleher , S. D and Hultin , H. O . 1991 . Lithium chloride as a preferred extraction of fish muscle proteins . J. Food Sci. , 56 : 315 – 317 .
  • King , A. J and Li , S. J . 1999 . “ Association of malonaldehyde with rabbit myosin subfragment 1 ” . In Quality Attributes of Muscle Foods , Edited by: Xiong , Y. L , Ho , C. T and Shahidi , F. 309 – 318 . New York : Kluwer Academi/Plenum .
  • Kristinsson , H. G , Balaban , M. O and Otwell , W. S . 2005a . “ The influence of carbon monoxide and filtered wood smoke on fish muscle color ” . In Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide and Reduced Oxygen Packaging , Ames, IA : Blackwell Publishing .
  • Kristinsson , H. G , Petty , H. T and Mony , S. 2005b . Properties of tilapia carboxy- and oxyhemoglobin at post mortem pH . J. Agric. Food Chem. , 53 : 3643 – 3649 .
  • Kristinsson , H. G , Hultin , H. O and Kelleher , S. D . 2005c . Quality Changes in Red Hake (Urophycis chuss) Muscle Induced by Different Freezing Strategies (In preparation)
  • Kristinsson , H. G , Mony , S. , Demir , N. , Balaban , M. O and Otwell , S. W . The effect of carbon monoxide and filtered smoke on the properties of aquatic muscle and selected muscle components . Proceedings of the First Joint Trans-Atlantic Fisheries Technology Conference-TAFT 2003 . June 11 2003 , Reykjavik, Iceland.
  • Le Blanc , E. L , Le Blanc , R. J and Blum , I. E . 1988 . Prediction of quality in frozen cod (Gadus morhua) fillets . J. Food Sci. , 53 : 328 – 340 .
  • Lemon , D. W . 1975 . An improved TBA test for rancidity; No. 51 , Halifax, Nova Scotia : Halifax Laboratory .
  • Livingston , D. J and Brown , W. D . 1981 . The chemistry of myoglobin and its reactions . Food Technol , 35 : 244 – 252 .
  • Luno , M. , Roncales , P. , Djenane , D. and Beltran , J. A . 2000 . Beef shelf life in low O2 and high CO2 atmospheres containing different low CO concentrations . Meat Sci. , 55 : 413 – 419 .
  • Marsilli , R. 1993 . Texture and mouthfeel: Making rheology real . Food Product Design , http://www.foodproductdesign.com/archive/1993/0893QA.html
  • Munasinghe , D. MS , Ohkubo , T. and Sakai , T. 2005 . The lipid peroxidation induced changes of protein in refrigerated yellowtail minced meat . Fisheries Sci. , 71 : 462 – 464 .
  • Offer , G. 1991 . Modelling of the formation of pale, soft and exudative meat: effects of chilling regime and rate and extent of glycolysis . Meat Sci. , 30 : 157 – 3445 . 1991
  • Offer , G. and Knight , P. 1988 . “ The structural basis of water-holding in meat ” . In Developments in Meat Science-4 , Edited by: Lawrie , R. 63 – 243 . London : Elsevier Appl. Sci. .
  • Parkington , J. K , Xiong , Y. L , Blanched , S. P , Xiong , S. , Wang , B. , Srinivasan , S. and Froning , G. W . 2000 . Chemical and functional properties of oxidatively modified beef heart surimi stored at 2°C . J. Food Sci. , 65 : 428 – 433 .
  • Phillips , A. L , Faustman , L. C , Liebler , D. C and Hill , D. W . 2002 . The use of proteomics tools to understand the effects of lipid-derived aldehydes on myoglobin redox stability . Proc. Recip. Meat Conf. , 55 : 109 – 117 .
  • Ramirez-Suarez , J. C , Xiong , Y. L and Wang , B. 2000 . Transglutaminase cross linking of bovine cardiac myofibrillar proteins and its effect on protein gelation . J. Muscle Foods , 12 : 85 – 96 .
  • Richards , M. P and Hultin , H. O . 2000 . Effect of pH on lipid oxidation using trout hemolysate as a catalyst: A possible role for deoxyhemoglobin . J. Agric. Food Chem. , 48 : 3141 – 3147 .
  • Richards , M. P , Modra , A. M and Li , R. 2002 . Role of deoxyhemoglobin in lipid oxidation of washed cod muscle mediated by trout, poultry and beef hemoglobins . Meat Sci. , 62 : 157 – 163 .
  • Rowe , L. J , Maddock , K. R , Lonergan , S. M. and Huff-Lonergan , E. 2004 . Influence of early postmortem protein oxidation on beef quality . J. Anim. Sci. , 82 : 785 – 793 .
  • Saeed , A. and Howell , N. K . 2002 . Effec of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus) . J. Sci. Food Agric , 82 : 579 – 586 .
  • Samson , A. D and Regenstein , J. M . 1986 . Textural changes in frozen cod frame mines stored at various temperatures . J. Food Biochem , 10 : 259 – 265 .
  • Stryer , L. 1988 . Biochemistry, , 3rd ed. , New York : W. H. Freeman .
  • Sarma , J. , Srikar , L. N and Reddy , G. V . 1998 . Comparative effects of frozen storage on biochemical changes in pink perch (Nemipterus japonicus) and oil sardine (Sardinella longiceps) . J. Food Sci. Technol , 35 : 255 – 258 .
  • Srinivasan , S. , Xiong , Y. L and Blanchard , S. P . 1997 . Effects of freezing and thawing methods and storage time on thermal properties of freshwater prawns (Macro-brachium rosenbergii) . J. Sci. Food Agric , 75 : 37 – 44 .
  • Torten , J. and Whitaker , J. R . 1964 . Evaluation of the biuret and dye-binding methods for protein determination in meats . J. Food Sci. , 29 : 168 – 174 .
  • Undeland , I. , Kristinsson , H. G and Hultin , H. O . 2004 . Hemoglobin-mediated oxidation of washed minced cod muscle phospholipids: effect of pH and hemoglobin source . J. Agric. Food Chem. , 52 : 4444 – 4451 .
  • Van Laack , M. and Riette , L. 1999 . “ The role of proteins in water-holding capacity of meat ” . In Quality Attributes of Muscle Foods , Edited by: Xiong , Y. L , Ho , C. T and Shahidi , F. 309 – 318 . New York : Kluwer Academic/Plenum .

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.