Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber

Main Article Content

Ebrahim Mahdavi
Peiman Ariaii

Keywords

fat replacement; fish ham; inulin fiber; nisin; plant extracts

Abstract

In this study, the effect of grape pomace (GE), orange peel extract (OE), and nisin (N) with modified atmosphere packaging (MAP: 70% CO2 + 30% N2) was investigated on the quality and shelf life of ham produced from low fat Silver carp surimi (containing inulin fiber [FI] and salatrim [S]) kept in the refrigerator with T1: control (con-taining nitrite), T2: control + MAP, T3: GE 0.5%+ FI 5% +OE 0.5% +N 0.5%, T4: S 5%+ OE 0.5%+ GE 0.5% +N 0.5% + MAP, T5: FI 2.5%+ S 2.5%+ GE 0.5%+ OE 0.5%+ N 0.5%+ MAP. The texture characteristics of ham at the beginning of storage, cooking loss, chemical indices (peroxide value, pH, color index), and microbial (total count bacteria, psychrotrophic bacteria, mold and yeast, Clostridium botulinum) during 42 days storage in the refriger-ator (4 ± 1°C) were evaluated. The results of the tests were analyzed according to Duncan’s by SPSS software with 95% confidence. The results showed that inulin and salatrim fibers have a positive effect on the texture and cooking loss of ham and inulin had a better effect, so the value of cooking loss in treatment 3 was 1.62% and control treatment was 2.09%. Using three natural preservatives along with MAP could slow down the oxidative spoilage, microbial and color index changes in ham. These combinations also inhibited the growth of C. botulinum. In most tests examined, treatment 3 showed no significant difference with treatment 1 (ham containing nitrite) (P > 0.05), so this treatment shows that natural additives (nitrite replacement) improve the quality properties of low-fat ham.

Abstract 68 | PDF Downloads 45 XML Downloads 4 HTML Downloads 9

References

Akalin, A.S. and Erisir, D., 2008. Effect of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low fat probiotic ice cream. Journal of Food Science 73: 184–188. https://doi.org/10.1111/j.1750-3841.2008.00728.x
Amina, B., Parveen, S., Rather, S., Akhter, R. and Hassa, M., 2014. Effect of incorporation of apple pomace on the physic-chemical, sensory and textural properties of mutton nuggets. International Journal of Advanced Research 2(4): 974–983. ISSN 2320-5407.
S. Araújo, C. Matos, E. Correia and M.C. Antunes, Evaluation of phytochemicals content, antioxidant activity and mineral composition of selected edible flowers. Quality Assurance and Safety of Crops & Foods, 2019; 11 (5): 471-478. DOI 10.3920/QAS2018.1497
Ashraf, S., Saeed, S.M.G., Sayeed, S.A., Ali, R., Saeed, H. and Ahmad, M., 2012. Effect of replacement through rice milling by-products on the rheological and baking behavior of dough. Journal of Agricultural Research 78: 5898–5904. https://doi.org/10.5897/AJAR12.1052
Bagheri, R., Izadi Amoli, R., Tabari Shahndash, N. and Shahosseini, S.R., 2016. Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka (Clupeonella cultriventris caspia) and Pseudomonas aeruginosa inoculated in the mince. Food Science and Nutrition 4(2): 216–222. https://doi.org/10.1002/fsn3.275
Batpho, K., Boonsupthip, W. and Rachtanapun, C., 2017. Antimicrobial activity of collagen casing impregnated with nisin against foodborne microorganisms associated with ready to eat sausage. Food Control 73: 1342–1352. https://doi.org/10.1016/j.foodcont.2016.10.053
Bourne, M.C., 2002, Food texture and viscosity: concept and measurement. 2nd ed. Elsevier Science & Technology Books. 423pp.
Burt, S., 2004, Essential oils: their antibacterial properties and potential application in foods – a review. International Journal of Food Microbiology 94(3): 223–253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
Choi, Y.S., Choi, J.H., Han, D.J., Kim, H.Y., Lee, M.A., Kim, H.Y., et al. 2009. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Science 82: 266–271. https://doi.org/10.1016/j.meatsci.2009.01.019
Dehbandi, A., Motallebi, A.A., Razavilar, V. and Pourgholam, R., 2014. Effect of nicin z on some of spoilage chemical and bacterial properties in surimi of kilka (Clupeonella cultriventris caspia) stored in 4°C. Iranian Scientific Fisheries Journal 23(3): 41–56. http://aquaticcommons.org/id/eprint/22014
Drosou, C., Kyriakopoulou, K., Bimpilas, A., Tsimogiannis, D. and Krokida, M.A., 2015, Comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts. Industrial Crops and Product 75: 141–149. https://doi.org/10.1016/j.indcrop.2015.05.063
Farajzadeh, Z., Rahimi, E., Hojjatoleslamy, M. and Molavi, H., 2013. Production of low fat hamburger using hydrocolloid coatings. Journal of Food Hygiene 2(8): 61–70. https://www.sid.ir/en/journal/ViewPaper.aspx?id=396172
Ghosh, T. and Dash, K.K., 2020. Modeling on respiration kinetics and modified atmospheric packaging of fig fruit. Food Measure 14: 1092–1104. https://doi.org/10.1007/s11694-019-00359-2
Giatrakou, V., Ntzimani, A. and Savvaidis, I., 2010. Effect of chitosan and thyme oil on a ready to cook chicken product. Food Microbiology 27: 132–136. https://doi.org/10.1016/j.fm.2009.09.005
Hayes, J.E., StePanyan, V., Allen, P., O’Grady, M.N. and Kerry, J.P., 2009. Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages. LWT-Food Science and Technology 44: 164–172. https://doi.org/10.1016/j.lwt.2010.05.020
Hematian Sourki, A., Ghiafeh Davoodi, M., Tabatabaei Yazdi, F., Mortazavi, S.A., Karimi, M., Razavizadegan Jahromi, S.H., et al. 2012. Studies on the effects of packaging type and modified atmosphere on properties of Barbari bread fortified with whole soy flour. FSCT 9(36): 77–85. URL: http://fsct.modares.ac.ir/article-7-11712-en.html
Institute of Standards and Industrial Research of Iran (ISIRI), 1994. Searching and enumeration of Clostridium perfringens in food (Standard No. 2197). Iran
Institute of Standards and Industrial Research of Iran (ISIRI), 2008. Microbiology of food and animal feeding stuffs – horizontal method for the enumeration of yeasts and moulds – Part 1: colony count technique in products with water activity greater than 0.95 (Standard No. 10899-1).
Javadian, S.R., Shahoseini, S.R. and Ariaii, P., 2017. The effects of liposomal encapsulated thyme extract on the quality of fish mince and Escherichia coli O157: H7 inhibition during refrigerated storage. Journal of Aquatic Food Product Technology 26(1): 115–123. https://doi.org/10.1080/10498850.2015.1101629
Jin, S., Jeong, H. and Choi, J., 2017. Effect of surimi on quality characteristics of dry and semi-dry (non-fermented) pork sausages during cold storage. Food Measure 11: 1370–1377. https://doi.org/10.1007/s11694-017-9515-4
Jin, S.K., Kim, I.S., Choi, Y.J. and Hur, S.J., 2007. The development of sausage including meat from spent laying hen Surimi. Poultry Science 86: 2676–2684. https://doi.org/10.3382/ps.2006-00451
Li, H., Xu, Z., Zhao, F., Wang, Y. and Liao, X., 2016. Synergetic effects of high- pressure carbon dioxide and nisin on the inactivation of Escherichia coli and Staphylococcus aureus. Innovative Food Science & Emerging Technologies 33: 180–186. https://doi.org/10.3382/ps.2006-00451
Marchetti, L., Andrés, S.C. and Califano, A.N., 2013. Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders. LWT – Food Science and Technology 51: 514–523. https://doi.org/10.1016/j.lwt.2012.12.006
Menegas, L, Colombo Pimentel, T, Garcia, S. and Helena Prudencio, S., 2013. Dry-fermented chicken sausage produced with inulin and corn oil: physicochemical, microbiological, and textural characteristics and acceptability during storage. Meat Science 93: 501–506. https://doi.org/10.1016/j.meatsci.2012.11.003.
H.B.R. Nogueira and A.P. Arisseto-Bragotto. Food additives used in Brazilian meat products: compliance with current national legislation. Quality Assurance and Safety of Crops & Foods, 2019; 11 (7): 623-629. DOI 10.3920/QAS2018.1412.
Ognean, C.F., Darie, N. and Ognean, M., 2006. Fat replaces. Journal of Agroalimentary Processes and Technologies 7(2): 442–443.
Ozpolat, E. and Patir, B., 2015. Determination of shelf life for sausages produced from some freshwater fish using two different smoking methods. Journal of Food Safety 36(1): 69–76. https://doi.org/10.1016/j.lwt.2012.12.006
Riazi, F., Zeynali, F., Hoseini, H. and Behmadi, H., 2016. Effect of dry red grape pomace as a nitrite substitute on the microbiological and physicochemical properties and residual nitrite of dry-cured sausage. Nutrition and Food Sciences Research 3(3): 37–44. https://doi.org/10.18869/acadpub.nfsr.3.3.37
Shabanpour, B., Kashiri, B., Molodi, H. and Hosininejhad, A., 2007. Effects of washing bouts and times on surimi quality prepared from Common Carp (Cyprinus carpio). Iranian Journal of Fisheries Sciences, IFRO. Tehran, Iran 16: 81–92. (in Persian). https://www.sid.ir/en/journal/ViewPaper.aspx?id=91805
Shi, R., Li, T., Wang, C., Yu, H., Chen, W., Wang, Y., et al. 2020. Impacts of preliminary isolation and enzymatic treatment on antioxidant activities of glycosylated whey protein isolate with inulin. Food Measure 14: 3270–3279. https://doi.org/10.1007/s11694-020-00568-0
Shu, B., Wu, G., Wang, Z., Wang, J., Huang, F., Dong, L., et al. 2020. The effect of microwave vacuum drying process on citrus: drying kinetics, physicochemical composition and antioxidant activity of dried citrus (Citrus reticulata Blanco) peel. Food Measure 14: 2443–2452. https://doi.org/10.1007/s11694-020-00492-3
Silbande, A., Adenet, S., Chopin, C., Cornet, J., Smith-Ravin, J., Rochefort, K., et al. 2018. Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum Sciaenopsocellatus fillets stored at 4°C. International Journal of Food Microbiology 266: 31–41. https://doi.org/10.1016/j.ijfoodmicro.2017.10.015
Siroli, L., Patrignani, F., Serrazanetti, D.I., Vannini, L., Salvetti, E., Torriani, S., et al. 2016. Use of a nisin producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples. Food Microbiology 54: 11–19. https://doi.org/10.1016/j.fm.2015.11.004
Surendra Babu, A., Parimalavalli, R. and Jagan Mohan, R., 2018. Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams. Food Measure 12: 2426–2434. https://doi.org/10.1007/s11694-018-9859-4
Valipour Kootenaie, F., Ariaii, P., Khademi Shurmasti, D. and Nemati, M., 2017. Effect of chitosan edible coating enriched with eucalyptus essential oil and α-tocopherol on silver carp fillets quality during refrigerated storage. Journal of Food Safety 37(1): e12295. https://doi.org/10.1111/jfs.12295
Vilela, J., Martins, D., Monteiro-Silva, F., González-Aguilar, G., de Almeida, J.M. and Saraiva, C., 2016. Antimicrobial effect of essential oils of Laurus nobilis L. and Rosmarinus officinallis L. on shelf-life of minced “Maronesa” beef stored under different packaging conditions. Food Packaging and Shelf Life 8: 71–80. https://doi.org/10.1016/j.fpsl.2016.04.002
Vongsawasdi, P., Nopharatana, M., Supanivatin, P. and Promchana, M., 2012. Effect of nisin on the survival of Staphylococcus aureus inoculated in fish balls. Asian Journal of Agricultural –Industry 5(01): 52–60.
Vural, H., 2003, Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages. European Food Research and Technology 217(2): 100–103. https://doi.org/10.1007/s00217-003-0727-y
Wagner, K., Vorauer-Uhl, K. and Katinger, H., 2006. Nebulization of liposomal rhcu/zn Sod with a novel vibrating membrane nebulizer. Journal of Liposome Research 16, 113–125. https://doi.org/10.1007/s00217-003-0727-y
Yanar, Y., 2007, Quality changes of hot smoked catfish (Clarias gariepinus) during refrigerated storage. Journal of Muscle Foods 18: 391–400. https://doi.org/10.1111/j.1745-4573.2007.00094.x