Preservative Characteristics of Ascorbic Acid on Color, Texture and Fatty Acid of Cold-Smoked Fish
-
Aydin Kilic
and
Aydin Oztan
Abstract
The objective of this study is to investigate the preservative characteristics of ascorbic acid (A) on the color, texture and fatty acids (FA) of cold-smoked fish. The fish (~250 g) were treated with six different formulation of brine prepared with 10% salt, which is the control(C), treated with 0.4% NaNO2 (N4), 0.2% NaNO2(N2) and only 2.5% A and their combinations (N4A, N2A). The sample groups were cold smoked, then stored at ±4°C and analyzed for 15 days intervals. The results showed that ascorbic acid did not have any negative effect on color, texture or sensory characteristics while there were significant preservative effects on FA. The most stable groups were N and A combinations. The PUFA (Polyunsaturated FA), PUFAω-3, PUFAω-6 and UFA (Unsaturated FA) of N4A and N2A were higher than group C and A. Accordingly, it is expected that, in terms of PUFAω-3 and PUFAω-6, the combination of N and A can contribute to the lipid stability.
Acknowledgements
This study was supported by Hacettepe University, Nigde University and Bagci Fishery Co. in Turkey. The authors would kindly like to thank Mustafa Bagci providing the raw material and other supplies.
Nomenclature
- A
Group brined in 2.5% ascorbic acid
- aw
Water activity
- B
Brined fish
- bb
Brine basis
- C
Group control
- Ch
Chroma
- db
Dry bases
- dsb
Dry salt bases
- DSB
Dry Salt Basis
- F
Fresh fish
- FFA
Free fatty acid
- h
hue
- MA
Malonaldehyde
- MUFA
Monounsaturated fatty acid
- N2
Group brined in 0.2% sodium nitrite
- N2A
Group brined in 0.2% sodium nitrite and 2.5% ascorbic acid
- N4
Group brined in 0.4% sodium nitrite
- N4A
Group brined in 0.4% sodium nitrite and 2.5% ascorbic acid
- nd
Not determined
- PUFA
Polyunsaturated fatty acid
- SFA
Saturated fatty acid
- TBARS
Thiobarbituric acid reactive substance
- TLC
Total lactic acid bacteria
- TPC
Total psychrophilic count
- TVB-N
Total volatile bases nitrogen
- TVC
Total viable count
- TYM
Total yeast and mold
- UFA
Unsaturated fatty acid
- wb
Wet bases
- WPS
Water phase salt
References
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©2016 by De Gruyter
Articles in the same Issue
- Frontmatter
- Research Articles
- Role of Particle Size in Tea Infusion Process
- Modeling the Electrohydrodynamic (EHD) Drying of Banana Slices
- Kinetics of Quality Attributes of Potato Particulates during Cooking Process
- Starch–PVA Nanocomposite Film Incorporated with Cellulose Nanocrystals and MMT: A Comparative Study
- Preservative Characteristics of Ascorbic Acid on Color, Texture and Fatty Acid of Cold-Smoked Fish
- An Efficient Biological Treatment on Dairy Wastewater by Lactobacillusplantarum: Mathematical Modeling and Process Parameters Optimization
- Effect of Blender and Blending Time on Color and Aroma Characteristics of Juice and Its Freeze-Dried Powder of Pandanus amaryllifolius Roxb. Leaves (Pandan)
- Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle
- Measurement of Physical and Mechanical Properties of Russian Olive (Elaeagnus Angustifolia L.) Fruit
- Shorter Communication
- Modified Dincer and Dost Method for Predicting the Mass Transfer Coefficients in Solids
Articles in the same Issue
- Frontmatter
- Research Articles
- Role of Particle Size in Tea Infusion Process
- Modeling the Electrohydrodynamic (EHD) Drying of Banana Slices
- Kinetics of Quality Attributes of Potato Particulates during Cooking Process
- Starch–PVA Nanocomposite Film Incorporated with Cellulose Nanocrystals and MMT: A Comparative Study
- Preservative Characteristics of Ascorbic Acid on Color, Texture and Fatty Acid of Cold-Smoked Fish
- An Efficient Biological Treatment on Dairy Wastewater by Lactobacillusplantarum: Mathematical Modeling and Process Parameters Optimization
- Effect of Blender and Blending Time on Color and Aroma Characteristics of Juice and Its Freeze-Dried Powder of Pandanus amaryllifolius Roxb. Leaves (Pandan)
- Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle
- Measurement of Physical and Mechanical Properties of Russian Olive (Elaeagnus Angustifolia L.) Fruit
- Shorter Communication
- Modified Dincer and Dost Method for Predicting the Mass Transfer Coefficients in Solids
