63-8 |
|
N. DEMIR1, H. G. Kristinsson2, and M. O. Balaban2. (1) Dept. of Food Engineering, Süleyman Demirel Univ., Faculty of Agriculture, West Campus, Çünür, Isparta, 32260, Turkey, (2) Dept. of Food Science & Human Nutrition, Univ. of Florida, 130-B Aquatic Foods Pilot Plant, PO Box 110370, Gainesville, FL 32611-0370 Carbon monoxide (CO) and filtered smoke (FS) are used to stabilize fish muscle color. The stabilization comes from the high-affinity binding of CO to heme proteins. It was hypothesized that the heme stabilization could lead to less lipid oxidation concurrently with the extension of red color. The objective was to measure and correlate color changes and lipid oxidation with time for mahi mahi fillets treated with different % of CO and FS. Fillets from fresh fish were prepared and treated with different gas mixtures (4% CO, 18% CO, 100% CO and FS (containing 18% CO). Samples were stored for up to 14 days at 4°C. The red and white muscle was analyzed every other day for lipid oxidation products by measuring for thiobarbituric reactive substances (TBARS). Images of fillets were concurrently captured using a color machine vision system (CMVS) equipped with a video camera and average L*a*b* values and % color composition were calculated. Heme proteins were extracted from red muscle and analyzed for CO binding. Correlation between % color compositions and TBARS were done using SAS. CO/FS treatment led to a significant increase in a* value (redness) but had less effect on L* and b* values. Red color increase and stability was proportional to % CO and amount of CO bound to heme proteins. Lipid oxidation was reduced for the CO/FS treatments compared to control, except for 4% CO. Canonical correlation showed that color blocks and TBARS were highly correlated with storage time for all %CO and FS (r=0.97 for 100%, r=0.93 for 18%, r=0.94 for FS, r=0.80 for control, r=0.89 for 4%). Treatment with CO gas mixtures can significantly extend quality of mahi mahi. The use of the CMVS could be a good method to non-destructively and concurrently assess oxidative and color stability of seafood.
Session 63, Aquatic Food Products: Quality, processing, antioxidants and surimi
|