Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500311 |
Resumo: | Abstract Loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) has invaded water catchments throughout the world, due to the lack of predators and high fecundity. An approach to control its population could be using its roe as food; however, more knowledge is needed. Thus, the present study aimed to evaluate the shelf-life of fresh loricariid catfish roe stored in ice, as an approach for possible food utilisation. Physicochemical characteristics (moisture content, aw, pH, hardness, and colour), protein electrophoresis (SDS-PAGE), amino and fatty acid contents, oxidative stability (TBARS) and microbiology of roe were analysed at 0, 2, 4, 6, 11, 15 and 21 days. Moisture content (58.5 ± 2.1 vs. 60.4 ± 1.2%), aw (0.89) and pH (5.87 ± 0.14 vs. 5.96 ± 0.03) were shelf-stable (initial vs. final day, respectively). SDS-PAGE showed minor hydrolysis of its protein. Ice storage increased roe free amino acid concentration, confirming proteolysis of its proteins/peptides with not impact on the fatty acid content and TBARS (2.4–3.3 mg malonadehyde/kg sample). Thus, ice storage of fresh loricariid catfish (P. disjunctivus [Weber, 1991]) roe, under the study conditions, proved to be an effective preservation method for its food utilisation, maintaining its physicochemical and microbiological characteristics for up to 20 days. |
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Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in icePterygoplichthys disjunctivusRoeshelf-lifeice storageAbstract Loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) has invaded water catchments throughout the world, due to the lack of predators and high fecundity. An approach to control its population could be using its roe as food; however, more knowledge is needed. Thus, the present study aimed to evaluate the shelf-life of fresh loricariid catfish roe stored in ice, as an approach for possible food utilisation. Physicochemical characteristics (moisture content, aw, pH, hardness, and colour), protein electrophoresis (SDS-PAGE), amino and fatty acid contents, oxidative stability (TBARS) and microbiology of roe were analysed at 0, 2, 4, 6, 11, 15 and 21 days. Moisture content (58.5 ± 2.1 vs. 60.4 ± 1.2%), aw (0.89) and pH (5.87 ± 0.14 vs. 5.96 ± 0.03) were shelf-stable (initial vs. final day, respectively). SDS-PAGE showed minor hydrolysis of its protein. Ice storage increased roe free amino acid concentration, confirming proteolysis of its proteins/peptides with not impact on the fatty acid content and TBARS (2.4–3.3 mg malonadehyde/kg sample). Thus, ice storage of fresh loricariid catfish (P. disjunctivus [Weber, 1991]) roe, under the study conditions, proved to be an effective preservation method for its food utilisation, maintaining its physicochemical and microbiological characteristics for up to 20 days.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500311Food Science and Technology v.41 suppl.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.14920info:eu-repo/semantics/openAccessGUILLÉN-SÁNCHEZ,Elva JanettePACHECO-AGUILAR,RamónSCHEUREN-ACEVEDO,Susana MaríaCARVALLO-RUIZ,María GiselaNAVARRO-GARCÍA,GerardoRAMÍREZ-SUÁREZ,Juan Carloseng2021-06-11T00:00:00Zoai:scielo:S0101-20612021000500311Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-06-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice |
title |
Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice |
spellingShingle |
Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice GUILLÉN-SÁNCHEZ,Elva Janette Pterygoplichthys disjunctivus Roe shelf-life ice storage |
title_short |
Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice |
title_full |
Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice |
title_fullStr |
Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice |
title_full_unstemmed |
Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice |
title_sort |
Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice |
author |
GUILLÉN-SÁNCHEZ,Elva Janette |
author_facet |
GUILLÉN-SÁNCHEZ,Elva Janette PACHECO-AGUILAR,Ramón SCHEUREN-ACEVEDO,Susana María CARVALLO-RUIZ,María Gisela NAVARRO-GARCÍA,Gerardo RAMÍREZ-SUÁREZ,Juan Carlos |
author_role |
author |
author2 |
PACHECO-AGUILAR,Ramón SCHEUREN-ACEVEDO,Susana María CARVALLO-RUIZ,María Gisela NAVARRO-GARCÍA,Gerardo RAMÍREZ-SUÁREZ,Juan Carlos |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
GUILLÉN-SÁNCHEZ,Elva Janette PACHECO-AGUILAR,Ramón SCHEUREN-ACEVEDO,Susana María CARVALLO-RUIZ,María Gisela NAVARRO-GARCÍA,Gerardo RAMÍREZ-SUÁREZ,Juan Carlos |
dc.subject.por.fl_str_mv |
Pterygoplichthys disjunctivus Roe shelf-life ice storage |
topic |
Pterygoplichthys disjunctivus Roe shelf-life ice storage |
description |
Abstract Loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) has invaded water catchments throughout the world, due to the lack of predators and high fecundity. An approach to control its population could be using its roe as food; however, more knowledge is needed. Thus, the present study aimed to evaluate the shelf-life of fresh loricariid catfish roe stored in ice, as an approach for possible food utilisation. Physicochemical characteristics (moisture content, aw, pH, hardness, and colour), protein electrophoresis (SDS-PAGE), amino and fatty acid contents, oxidative stability (TBARS) and microbiology of roe were analysed at 0, 2, 4, 6, 11, 15 and 21 days. Moisture content (58.5 ± 2.1 vs. 60.4 ± 1.2%), aw (0.89) and pH (5.87 ± 0.14 vs. 5.96 ± 0.03) were shelf-stable (initial vs. final day, respectively). SDS-PAGE showed minor hydrolysis of its protein. Ice storage increased roe free amino acid concentration, confirming proteolysis of its proteins/peptides with not impact on the fatty acid content and TBARS (2.4–3.3 mg malonadehyde/kg sample). Thus, ice storage of fresh loricariid catfish (P. disjunctivus [Weber, 1991]) roe, under the study conditions, proved to be an effective preservation method for its food utilisation, maintaining its physicochemical and microbiological characteristics for up to 20 days. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500311 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500311 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.14920 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 suppl.1 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
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Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126328623071232 |