Comparison of chemical, microbiological and histological changes in fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss)
The final quality of fish meat depends on the chemical and microbiological quality of fish at the time of freezing as well as on other factors including storage temperature and freezing rate. Analysis of chemical composition (water, protein and fat content), expressible drip, total volatile nitrogen...
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| Veröffentlicht in: | Acta veterinaria Brno 2014-01, Vol.83 (2), p.157-161 |
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| creator | Popelka, P., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology Nagy, J., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology Pipova, M., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology Marcincak, S., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology Lenhardt, L., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Pathological Anatomy and Pathological Physiology |
| description | The final quality of fish meat depends on the chemical and microbiological quality of fish at the time of freezing as well as on other factors including storage temperature and freezing rate. Analysis of chemical composition (water, protein and fat content), expressible drip, total volatile nitrogen levels, microbiological analyses (total viable counts, Enterobacteriaceae, psychrotrophic bacteria) and histological examinations on dorsal skeletal muscles were carried out to distinguish fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss). Significantly higher expressible drip and total volatile base nitrogen concentrations (P less than 0.05) were observed in frozen and double frozen trout, whereas chemical composition of fresh fish muscles was not significantly affected by freezing. The highest total viable counts, counts of Enterobacteriaceae and psychrotrophic bacteria were determined in double frozen trout. The light microscopy of fresh trout muscles did not show any microstructural changes, whereas deformations of muscle fibres and optically empty areas were found in frozen trout. Remarkable defects of the muscle structure in double frozen trout were demonstrated and total disruption of muscle fibres was found. The freezing of trout resulted in various structural changes in the dorsal skeletal musculature. This is a first study comparing changes in fresh, frozen and repeatedly frozen trout. Chemical, microbiological and subsequent histological examinations can be used for revealing the foul practices confusing the consumer with offering thawed fish instead of fresh cooled fish. |
| doi_str_mv | 10.2754/avb201483020157 |
| format | Article |
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Dept. of Food Hygiene and Technology ; Nagy, J., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology ; Pipova, M., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology ; Marcincak, S., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology ; Lenhardt, L., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Pathological Anatomy and Pathological Physiology</creator><creatorcontrib>Popelka, P., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology ; Nagy, J., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology ; Pipova, M., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology ; Marcincak, S., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology ; Lenhardt, L., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Pathological Anatomy and Pathological Physiology</creatorcontrib><description>The final quality of fish meat depends on the chemical and microbiological quality of fish at the time of freezing as well as on other factors including storage temperature and freezing rate. Analysis of chemical composition (water, protein and fat content), expressible drip, total volatile nitrogen levels, microbiological analyses (total viable counts, Enterobacteriaceae, psychrotrophic bacteria) and histological examinations on dorsal skeletal muscles were carried out to distinguish fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss). Significantly higher expressible drip and total volatile base nitrogen concentrations (P less than 0.05) were observed in frozen and double frozen trout, whereas chemical composition of fresh fish muscles was not significantly affected by freezing. The highest total viable counts, counts of Enterobacteriaceae and psychrotrophic bacteria were determined in double frozen trout. The light microscopy of fresh trout muscles did not show any microstructural changes, whereas deformations of muscle fibres and optically empty areas were found in frozen trout. Remarkable defects of the muscle structure in double frozen trout were demonstrated and total disruption of muscle fibres was found. The freezing of trout resulted in various structural changes in the dorsal skeletal musculature. This is a first study comparing changes in fresh, frozen and repeatedly frozen trout. Chemical, microbiological and subsequent histological examinations can be used for revealing the foul practices confusing the consumer with offering thawed fish instead of fresh cooled fish.</description><identifier>ISSN: 0001-7213</identifier><identifier>EISSN: 1801-7576</identifier><identifier>DOI: 10.2754/avb201483020157</identifier><language>eng</language><subject>ACUICULTURA ; ADULTERACION ; ADULTERATION ; ALMACENAMIENTO EN FRIO ; ANALISIS MICROBIOLOGICO ; ANALYSE MICROBIOLOGIQUE ; AQUACULTURE ; BODY WEIGHT ; CALIDAD ; CARNE ; CHEMICAL COMPOSITION ; COLD STORAGE ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; CONGELACION ; CONGELATION ; CONTENIDO DE HUMEDAD ; CONTENIDO DE LIPIDOS ; CONTENIDO PROTEICO ; DURACION ; DURATION ; DUREE ; EVALUACION DEL IMPACTO ; EVALUATION DE L'IMPACT ; FILET ; FILETES ; FILLETS ; FOOD HYGIENE ; FREEZING ; FRESH PRODUCTS ; FRESHWATER FISHES ; HIGIENE DE LOS ALIMENTOS ; HYGIENE DES ALIMENTS ; IMPACT ASSESSMENT ; LIPID CONTENT ; MEAT ; MEAT CUTS ; MEAT TEXTURE ; MICROBIOLOGICAL ANALYSIS ; MOISTURE CONTENT ; ONCORHYNCHUS MYKISS ; PECES DE AGUA DULCE ; PESO CORPORAL ; PIECE DE VIANDE ; PIEZAS DE CARNE ; POIDS CORPOREL ; POISSON D'EAU DOUCE ; PRODUCTOS FRESCOS ; PRODUIT FRAIS ; PROTEIN CONTENT ; QUALITE ; QUALITY ; SALMONIDAE ; STOCKAGE AU FROID ; TEMPERATURA ; TEMPERATURE ; TENEUR EN EAU ; TENEUR EN LIPIDES ; TENEUR EN PROTEINES ; TEXTURA DE LA CARNE ; TEXTURE DE LA VIANDE ; VIANDE</subject><ispartof>Acta veterinaria Brno, 2014-01, Vol.83 (2), p.157-161</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c234t-1b1945595aae3bb71fd94603d89e686906dace67be96f6bb28fd406dea3756583</citedby><cites>FETCH-LOGICAL-c234t-1b1945595aae3bb71fd94603d89e686906dace67be96f6bb28fd406dea3756583</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Popelka, P., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</creatorcontrib><creatorcontrib>Nagy, J., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</creatorcontrib><creatorcontrib>Pipova, M., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</creatorcontrib><creatorcontrib>Marcincak, S., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</creatorcontrib><creatorcontrib>Lenhardt, L., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Pathological Anatomy and Pathological Physiology</creatorcontrib><title>Comparison of chemical, microbiological and histological changes in fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss)</title><title>Acta veterinaria Brno</title><description>The final quality of fish meat depends on the chemical and microbiological quality of fish at the time of freezing as well as on other factors including storage temperature and freezing rate. Analysis of chemical composition (water, protein and fat content), expressible drip, total volatile nitrogen levels, microbiological analyses (total viable counts, Enterobacteriaceae, psychrotrophic bacteria) and histological examinations on dorsal skeletal muscles were carried out to distinguish fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss). Significantly higher expressible drip and total volatile base nitrogen concentrations (P less than 0.05) were observed in frozen and double frozen trout, whereas chemical composition of fresh fish muscles was not significantly affected by freezing. The highest total viable counts, counts of Enterobacteriaceae and psychrotrophic bacteria were determined in double frozen trout. The light microscopy of fresh trout muscles did not show any microstructural changes, whereas deformations of muscle fibres and optically empty areas were found in frozen trout. Remarkable defects of the muscle structure in double frozen trout were demonstrated and total disruption of muscle fibres was found. The freezing of trout resulted in various structural changes in the dorsal skeletal musculature. This is a first study comparing changes in fresh, frozen and repeatedly frozen trout. Chemical, microbiological and subsequent histological examinations can be used for revealing the foul practices confusing the consumer with offering thawed fish instead of fresh cooled fish.</description><subject>ACUICULTURA</subject><subject>ADULTERACION</subject><subject>ADULTERATION</subject><subject>ALMACENAMIENTO EN FRIO</subject><subject>ANALISIS MICROBIOLOGICO</subject><subject>ANALYSE MICROBIOLOGIQUE</subject><subject>AQUACULTURE</subject><subject>BODY WEIGHT</subject><subject>CALIDAD</subject><subject>CARNE</subject><subject>CHEMICAL COMPOSITION</subject><subject>COLD STORAGE</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>CONGELACION</subject><subject>CONGELATION</subject><subject>CONTENIDO DE HUMEDAD</subject><subject>CONTENIDO DE LIPIDOS</subject><subject>CONTENIDO PROTEICO</subject><subject>DURACION</subject><subject>DURATION</subject><subject>DUREE</subject><subject>EVALUACION DEL IMPACTO</subject><subject>EVALUATION DE L'IMPACT</subject><subject>FILET</subject><subject>FILETES</subject><subject>FILLETS</subject><subject>FOOD HYGIENE</subject><subject>FREEZING</subject><subject>FRESH PRODUCTS</subject><subject>FRESHWATER FISHES</subject><subject>HIGIENE DE LOS ALIMENTOS</subject><subject>HYGIENE DES ALIMENTS</subject><subject>IMPACT ASSESSMENT</subject><subject>LIPID CONTENT</subject><subject>MEAT</subject><subject>MEAT CUTS</subject><subject>MEAT TEXTURE</subject><subject>MICROBIOLOGICAL ANALYSIS</subject><subject>MOISTURE CONTENT</subject><subject>ONCORHYNCHUS MYKISS</subject><subject>PECES DE AGUA DULCE</subject><subject>PESO CORPORAL</subject><subject>PIECE DE VIANDE</subject><subject>PIEZAS DE CARNE</subject><subject>POIDS CORPOREL</subject><subject>POISSON D'EAU DOUCE</subject><subject>PRODUCTOS FRESCOS</subject><subject>PRODUIT FRAIS</subject><subject>PROTEIN CONTENT</subject><subject>QUALITE</subject><subject>QUALITY</subject><subject>SALMONIDAE</subject><subject>STOCKAGE AU FROID</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>TENEUR EN EAU</subject><subject>TENEUR EN LIPIDES</subject><subject>TENEUR EN PROTEINES</subject><subject>TEXTURA DE LA CARNE</subject><subject>TEXTURE DE LA VIANDE</subject><subject>VIANDE</subject><issn>0001-7213</issn><issn>1801-7576</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNpdkLtOwzAUhi0EEqUwMyF5BKmhdnxJMqKoXKRKXWBhiezEbgyJXdkpqLwAr41DgYHpO_rPRTofAOcYXacZo3PxJlOEaU5QBMsOwATnCCcZy_ghmCA01ikmx-AkhBeEUlpwMgGfpes3wpvgLHQa1q3qTS26GYzwThrXufUYQGEb2Jow_AV1K-xaBWgs1F6FdhbhPpT9nmzcVnbqN_HCWOne4eDddoCXK1s73-5s3W4D7HevJoSrU3CkRRfU2Q-n4Ol28VjeJ8vV3UN5s0zqlNAhwRIXlLGCCaGIlBnWTUE5Ik1eKJ7zAvFG1IpnUhVccynTXDc0hkqQjHGWkymY7-_G70LwSlcbb3rhdxVG1eix-ucxblzsN7RwlVhHVVX5PLaiUppy8gWSMXH2</recordid><startdate>20140101</startdate><enddate>20140101</enddate><creator>Popelka, P., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</creator><creator>Nagy, J., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</creator><creator>Pipova, M., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</creator><creator>Marcincak, S., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</creator><creator>Lenhardt, L., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Pathological Anatomy and Pathological Physiology</creator><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20140101</creationdate><title>Comparison of chemical, microbiological and histological changes in fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss)</title><author>Popelka, P., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology ; Nagy, J., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology ; Pipova, M., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology ; Marcincak, S., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology ; Lenhardt, L., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Pathological Anatomy and Pathological Physiology</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c234t-1b1945595aae3bb71fd94603d89e686906dace67be96f6bb28fd406dea3756583</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>ACUICULTURA</topic><topic>ADULTERACION</topic><topic>ADULTERATION</topic><topic>ALMACENAMIENTO EN FRIO</topic><topic>ANALISIS MICROBIOLOGICO</topic><topic>ANALYSE MICROBIOLOGIQUE</topic><topic>AQUACULTURE</topic><topic>BODY WEIGHT</topic><topic>CALIDAD</topic><topic>CARNE</topic><topic>CHEMICAL COMPOSITION</topic><topic>COLD STORAGE</topic><topic>COMPOSICION QUIMICA</topic><topic>COMPOSITION CHIMIQUE</topic><topic>CONGELACION</topic><topic>CONGELATION</topic><topic>CONTENIDO DE HUMEDAD</topic><topic>CONTENIDO DE LIPIDOS</topic><topic>CONTENIDO PROTEICO</topic><topic>DURACION</topic><topic>DURATION</topic><topic>DUREE</topic><topic>EVALUACION DEL IMPACTO</topic><topic>EVALUATION DE L'IMPACT</topic><topic>FILET</topic><topic>FILETES</topic><topic>FILLETS</topic><topic>FOOD HYGIENE</topic><topic>FREEZING</topic><topic>FRESH PRODUCTS</topic><topic>FRESHWATER FISHES</topic><topic>HIGIENE DE LOS ALIMENTOS</topic><topic>HYGIENE DES ALIMENTS</topic><topic>IMPACT ASSESSMENT</topic><topic>LIPID CONTENT</topic><topic>MEAT</topic><topic>MEAT CUTS</topic><topic>MEAT TEXTURE</topic><topic>MICROBIOLOGICAL ANALYSIS</topic><topic>MOISTURE CONTENT</topic><topic>ONCORHYNCHUS MYKISS</topic><topic>PECES DE AGUA DULCE</topic><topic>PESO CORPORAL</topic><topic>PIECE DE VIANDE</topic><topic>PIEZAS DE CARNE</topic><topic>POIDS CORPOREL</topic><topic>POISSON D'EAU DOUCE</topic><topic>PRODUCTOS FRESCOS</topic><topic>PRODUIT FRAIS</topic><topic>PROTEIN CONTENT</topic><topic>QUALITE</topic><topic>QUALITY</topic><topic>SALMONIDAE</topic><topic>STOCKAGE AU FROID</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>TENEUR EN EAU</topic><topic>TENEUR EN LIPIDES</topic><topic>TENEUR EN PROTEINES</topic><topic>TEXTURA DE LA CARNE</topic><topic>TEXTURE DE LA VIANDE</topic><topic>VIANDE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Popelka, P., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</creatorcontrib><creatorcontrib>Nagy, J., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</creatorcontrib><creatorcontrib>Pipova, M., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</creatorcontrib><creatorcontrib>Marcincak, S., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</creatorcontrib><creatorcontrib>Lenhardt, L., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Pathological Anatomy and Pathological Physiology</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><jtitle>Acta veterinaria Brno</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Popelka, P., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</au><au>Nagy, J., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</au><au>Pipova, M., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</au><au>Marcincak, S., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Food Hygiene and Technology</au><au>Lenhardt, L., University of Veterinary Medicine and Pharmacy in Kosice (Slovak Republic). Dept. of Pathological Anatomy and Pathological Physiology</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of chemical, microbiological and histological changes in fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss)</atitle><jtitle>Acta veterinaria Brno</jtitle><date>2014-01-01</date><risdate>2014</risdate><volume>83</volume><issue>2</issue><spage>157</spage><epage>161</epage><pages>157-161</pages><issn>0001-7213</issn><eissn>1801-7576</eissn><abstract>The final quality of fish meat depends on the chemical and microbiological quality of fish at the time of freezing as well as on other factors including storage temperature and freezing rate. Analysis of chemical composition (water, protein and fat content), expressible drip, total volatile nitrogen levels, microbiological analyses (total viable counts, Enterobacteriaceae, psychrotrophic bacteria) and histological examinations on dorsal skeletal muscles were carried out to distinguish fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss). Significantly higher expressible drip and total volatile base nitrogen concentrations (P less than 0.05) were observed in frozen and double frozen trout, whereas chemical composition of fresh fish muscles was not significantly affected by freezing. The highest total viable counts, counts of Enterobacteriaceae and psychrotrophic bacteria were determined in double frozen trout. The light microscopy of fresh trout muscles did not show any microstructural changes, whereas deformations of muscle fibres and optically empty areas were found in frozen trout. Remarkable defects of the muscle structure in double frozen trout were demonstrated and total disruption of muscle fibres was found. The freezing of trout resulted in various structural changes in the dorsal skeletal musculature. This is a first study comparing changes in fresh, frozen and repeatedly frozen trout. Chemical, microbiological and subsequent histological examinations can be used for revealing the foul practices confusing the consumer with offering thawed fish instead of fresh cooled fish.</abstract><doi>10.2754/avb201483020157</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
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| ispartof | Acta veterinaria Brno, 2014-01, Vol.83 (2), p.157-161 |
| issn | 0001-7213 1801-7576 |
| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals |
| subjects | ACUICULTURA ADULTERACION ADULTERATION ALMACENAMIENTO EN FRIO ANALISIS MICROBIOLOGICO ANALYSE MICROBIOLOGIQUE AQUACULTURE BODY WEIGHT CALIDAD CARNE CHEMICAL COMPOSITION COLD STORAGE COMPOSICION QUIMICA COMPOSITION CHIMIQUE CONGELACION CONGELATION CONTENIDO DE HUMEDAD CONTENIDO DE LIPIDOS CONTENIDO PROTEICO DURACION DURATION DUREE EVALUACION DEL IMPACTO EVALUATION DE L'IMPACT FILET FILETES FILLETS FOOD HYGIENE FREEZING FRESH PRODUCTS FRESHWATER FISHES HIGIENE DE LOS ALIMENTOS HYGIENE DES ALIMENTS IMPACT ASSESSMENT LIPID CONTENT MEAT MEAT CUTS MEAT TEXTURE MICROBIOLOGICAL ANALYSIS MOISTURE CONTENT ONCORHYNCHUS MYKISS PECES DE AGUA DULCE PESO CORPORAL PIECE DE VIANDE PIEZAS DE CARNE POIDS CORPOREL POISSON D'EAU DOUCE PRODUCTOS FRESCOS PRODUIT FRAIS PROTEIN CONTENT QUALITE QUALITY SALMONIDAE STOCKAGE AU FROID TEMPERATURA TEMPERATURE TENEUR EN EAU TENEUR EN LIPIDES TENEUR EN PROTEINES TEXTURA DE LA CARNE TEXTURE DE LA VIANDE VIANDE |
| title | Comparison of chemical, microbiological and histological changes in fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss) |
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