Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products
H. Buchtová, Đ. Đorđević, S. Kočárek, P. Chomáthttps://doi.org/10.17221/435/2014-CJFSCitation:Buchtová H., Đorđević Đ., Kočárek S., Chomát P. (2015): Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products. Czech J. Food Sci., 33: 346-353.
The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated differently (pepper, onion, chilly, herbs, knusper, and hot) and packaged in a manner suitable for microwave heating (Darfresh® Simple Steps®). The study was carried out by using 8 skinless fillets of Lepidocybium flavobrunneum. The selected 18 parameters, i.e. dry matter/moisture, crude protein, net protein, collagen, net muscle protein, lipid, ash, saccharide, energy value, pH, water activity, salt content, total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, and thiobarbituric acid assay were evaluated. The results indicate that the sample of Chilly marinated steaks was evaluated as the best one (90.29 ± 9.82), however, the samples of Herbs (89.6 ± 13.89) and Knusper (88.64 ± 15.59) marinated steaks also received more than 85 points for the overall impression. Control sample received the smallest number of points (71.7 ± 26.54) for the overall impression.Keywords:Escolar fish; nutritional value; sensory acceptance; freshness; marination; packagingReferences:
Akhtar R., Rubin K., Chokhavatia S. (2009): Escholarrhea – oily diarrhea after ingestion of escolar fish. American Journal of Gastroenterology, 104: S339–S339.Anonymous (2014): Sealed Air Food Care: Simple Steps® VSP Package for Produce. Available at http://www.cryovac.com/NA/EN/food-packaging-products/simple-steps-vsp-produce.aspxAubourg Santiago P. (1999): Lipid damage detection during the frozen storage of an underutilized fish species. Food Research International, 32, 497-502 https://doi.org/10.1016/S0963-9969(99)00123-4Bremner H.A. (2002): Safety and Guality Issues in Fish Processing. Cambridge, Woodhead Publishing Limited.Brendtro Kirsten S., McDowell Jan R., Graves John E. (2008): Population genetic structure of escolar (Lepidocybium flavobrunneum). Marine Biology, 155, 11-22 https://doi.org/10.1007/s00227-008-0997-9COBB BRYANT F., ALANIZ INELDA, THOMPSON CHARLES A. (1973): BIOCHEMICAL AND MICROBIAL STUDIES ON SHRIMP: VOLATILE NITROGEN AND AMINO NITROGEN ANALYSIS. Journal of Food Science, 38, 431-436 https://doi.org/10.1111/j.1365-2621.1973.tb01447.xCouncil Regulation (EC) No 854/2004 of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption.EFSA (2004): Opinion of the Scientific Panel on Contaminants in the Food Chain on a request from the Commission related to the toxicity of fishery products belonging to the family of Gempylidae. EFSA Journal, 92, 1–5.FELDMAN K. A., WERNER S. B., CRONAN S., HERNANDEZ M., HORVATH A. R., LEA C. S., AU A. M., VUGIA D. J. (1999): A large outbreak of scombroid fish poisoning associated with eating escolar fish (Lepidocybium flavobrunneum). Epidemiology and Infection, 133, 29-33 https://doi.org/10.1017/S095026880400322XHwang Chiu-Chu, Lin Chia-Min, Huang Chun-Yung, Huang Ya-Ling, Kang Fang-Chin, Hwang Deng-Fwu, Tsai Yung-Hsiang (2012): Chemical characterisation, biogenic amines contents, and identification of fish species in cod and escolar steaks, and salted escolar roe products. Food Control, 25, 415-420 https://doi.org/10.1016/j.foodcont.2011.11.008KAN Kimiko, USHIYAMA Hirofumi, SHINDO Tetsuya, UEHARA Shin-ichi, YASUDA Kazuo (2000): Outbreak of Histamine Poisoning Due to Ingestion of Fish, "Abura-sokomutsu". Lepidocybium flavobrunneum.. Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi), 41, 116-121 https://doi.org/10.3358/shokueishi.41.116Karl H., Rehbein H. (2004): Butterfish on the German market. Deutsche Lebensmittel-Rundschau, 100: 176–184.Keller H. R., Kerstetter D. W. (2014): Length-length and length-weight relationships of oilfish (Ruvettus pretiosus), escolar (Lepidocybium flavobrunneum), snake mackerel (Gempylus serpens), and longnose lancetfish (Alepisaurus ferox) from the Gulf of Mexico and the western North Atlantic Ocea. Journal of Applied Ichthyology, 30, 241-243 https://doi.org/10.1111/jai.12229Kerstetter D.W., Rice P.H., Snodgrass D., Prince E.D. (2008): Behavior of an escolar Lepidocybium flavobrunneum in the windward passage as determined by popup satellite archival tagging. Gulf and Caribbean Research, 20: 97–102.Landgren E., Fritsches K., Brill R., Warrant E. (): The visual ecology of a deep-sea fish, the escolar Lepidocybium flavobrunneum (Smith, 1843). Philosophical Transactions of the Royal Society B: Biological Sciences, 369, 20130039-20130039 https://doi.org/10.1098/rstb.2013.0039Ling K.H., Nichols P.D., But P.P.H. (2009): Fish-induced keriorrhea. Advances in Food and Nutrition Research, Vol. 57: 1–52.Medellitin (2014): Escolar: The World’s Most Dangerous Fish//Medellitin. Available at blog.medellitin.com/2008/12/escolar-world-most-dangerous-fish.html (accessed Sept 10, 2014).Mokrani D., Bendeddouche B., Oumouna M. (2012): Correlation between the sensory and chemical quality indicators used for assessing the freshness of the sardine (Sardina pilchardus). International Research Journal of Basic and Applied Science, 4: 23–28.MORI Mikio, SAITO Toshio, NAKANISHI Yoshie, MIYAZAWA Keisuke, HASHIMOTO Yoshiro (1966): THE COMPOSITION AND TOXICITY OF WAX IN THE FLESH OF CASTOR OIL FISHES. NIPPON SUISAN GAKKAISHI, 32, 137-145 https://doi.org/10.2331/suisan.32.137Nichols Peter D, Mooney Ben D, Elliott Nicholas G (2001): Unusually high levels of non-saponifiable lipids in the fishes escolar and rudderfish. Journal of Chromatography A, 936, 183-191 https://doi.org/10.1016/S0021-9673(01)00894-9Pilon Geneviève, Ruzzin Jérôme, Rioux Laurie-Eve, Lavigne Charles, White Phillip J., Frøyland Livar, Jacques Hélène, Bryl Piotr, Beaulieu Lucie, Marette André (2011): Differential effects of various fish proteins in altering body weight, adiposity, inflammatory status, and insulin sensitivity in high-fat–fed rats. Metabolism, 60, 1122-1130 https://doi.org/10.1016/j.metabol.2010.12.005Quigley D.T.G., Flannery K., Flannery K. (2005): First record of escolar Lepidocybium flavobrunneum (Smith, 1849) (Pisces: Gempylidae) from Irish waters, together with a review of NE Atlantic records. Irish Naturalists’ Journal, 28: 128–130.Rudkowska I., Marcotte B., Pilon G., Lavigne C., Marette A., Vohl M.-C. (): Fish nutrients decrease expression levels of tumor necrosis factor- in cultured human macrophages. Physiological Genomics, 40, 189-194 https://doi.org/10.1152/physiolgenomics.00120.2009Ruiz-Gutierrez V., Perez-Zarza M. C., Muriana F. J. G., Bravo L. (1997): Lipid and fatty acid composition of muscle and internal organs from Ruvettus pretiosus. Journal of Fish Biology, 50, 1353-1357 https://doi.org/10.1111/j.1095-8649.1997.tb01658.xSchwartz F.J. (1997): Size, body component weights, and fatty acid profiles of the escolar, Lepidocybium flavobrunneum (Pisces, Gempylidae) caught in the Atlantic Ocean off the mid-south east coast USA. Journal of the Elisha Mitchell Scientific Society, 113: 9–15.Sveinsdóttir Kolbrún, Martinsdóttir Emilía, Green-Petersen Ditte, Hyldig Grethe, Schelvis Rian, Delahunty Conor (2009): Sensory characteristics of different cod products related to consumer preferences and attitudes. Food Quality and Preference, 20, 120-132 https://doi.org/10.1016/j.foodqual.2008.09.002Taylor S.L., Speckard M. (1983): Isolation of histamine-producing bacteria from frozen tuna. Marine Fisheries Review, 45: 35–39.Pérez Zara M. C., Ruiz Gutiérrez V., Bravo L. (): Composición lipídica de dos peces laxantes: <i>Ruvettus pretiosus</i> y <i>Lepidocybium flavobrunneum</i>. Grasas y Aceites, 44, 47-52 https://doi.org/10.3989/gya.1993.v44.i1.1120