Czech J. Food Sci., 2015, 33(4):346-353 | DOI: 10.17221/435/2014-CJFS

Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) productsFood Analysis, Food Quality and Nutrition

Hana BUCHTOVÁ1, Đani ĐORĐEVIĆ1, Stanislav KOČÁREK2, Petr CHOMÁT3
1 Department of Hygiene and Meat Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic
2 Raps-CZ, s.r.o., Prague-Ruzyně, Czech Republic
3 Sealed Air s.r.o. CRYOVAC®, Prague, Czech Republic

The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated differently (pepper, onion, chilly, herbs, knusper, and hot) and packaged in a manner suitable for microwave heating (Darfresh® Simple Steps®). The study was carried out by using 8 skinless fillets of Lepidocybium flavobrunneum. The selected 18 parameters, i.e. dry matter/moisture, crude protein, net protein, collagen, net muscle protein, lipid, ash, saccharide, energy value, pH, water activity, salt content, total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, and thiobarbituric acid assay were evaluated. The results indicate that the sample of Chilly marinated steaks was evaluated as the best one (90.29 ± 9.82), however, the samples of Herbs (89.6 ± 13.89) and Knusper (88.64 ± 15.59) marinated steaks also received more than 85 points for the overall impression. Control sample received the smallest number of points (71.7 ± 26.54) for the overall impression.

Keywords: Escolar fish; nutritional value; sensory acceptance; freshness; marination; packaging

Published: August 31, 2015  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
BUCHTOVÁ H, ĐORĐEVIĆ Đ, KOČÁREK S, CHOMÁT P. Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products. Czech J. Food Sci. 2015;33(4):346-353. doi: 10.17221/435/2014-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Akhtar R., Rubin K., Chokhavatia S. (2009): Escholarrhea - oily diarrhea after ingestion of escolar fish. American Journal of Gastroenterology, 104: S339-S339. Go to original source...
    2. Anonymous (2014): Sealed Air Food Care: Simple Steps® VSP Package for Produce. Available at http://www.cryovac.com/NA/EN/food-packaging-products/simplesteps-vsp-produce.aspx
    3. Aubourg S.P. (1999): Lipid damage detection during the frozen storage of an underutilized fish species. Food Research International, 32: 497-502. Go to original source...
    4. Bremner H.A. (2002): Safety and Guality Issues in Fish Processing. Cambridge, Woodhead Publishing Limited. Go to original source...
    5. Brendtro S.B., McDowell J.R., Graves J.E. (2008): Population genetic structure of escolar (Lepidocybium flavobrunneum). Marine Biology, 155: 11-22. Cobb B.F., Aoaniz I., Thompson C.A. (1973): Biochemical and microbial studies on shrimp: volatile nitrogen and amino nitrogen analysis. Journal of Food Science, 38: 431-435. Go to original source...
    6. Council Regulation (EC) No 854/2004 of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption.
    7. EFSA (2004): Opinion of the Scientific Panel on Contaminants in the Food Chain on a request from the Commission related to the toxicity of fishery products belonging to the family of Gempylidae. EFSA Journal, 92, 1-5. Go to original source...
    8. Feldman K.A., Werner S.B., Cronan S., Hernandez M., Horvath A.R., Lea C.S., Au A.M., Vugia D.J. (2005): A large outbreak of scombroid fish poisoning associated with eating escolar fish (Lepidocybium flavobrunneum). Epidemiology and Infection, 133: 29-33. Go to original source... Go to PubMed...
    9. Hwang C.C., Lin C.M., Huang C.Y., Huang Y.L., Kang F.C., Hwang D.F., Tsai Y.H. (2012): Chemical characterisation, biogenic amines contents, and identification of fish species in cod and escolar steaks, and salted escolar roe products. Food Control, 25: 415-420. Go to original source...
    10. Kan K., Ushiyama H., Shindo T., Uehara S., Yasuda K. (2000): Outbreak of histamine poisoning due to ingestion of fish, "Abura-sokomutsu" (Lepidocybium flavobrunneum). Journal of the Food Hygienic Society of Japan, 41: 116-121. Go to original source...
    11. Karl H., Rehbein H. (2004): Butterfish on the German market. Deutsche Lebensmittel-Rundschau, 100: 176-184.
    12. Keller H.R., Kerstetter D.W. (2014): Length-length and lengthweight relationships of oilfish (Ruvettus pretiosus), escolar (Lepidocybium flavobrunneum), snake mackerel (Gempylus serpens), and longnose lancetfish (Alepisaurus ferox) from the Gulf of Mexico and the western North Atlantic Ocean. Journal of Applied Ichthyology, 30: 241-243. Go to original source...
    13. Kerstetter D.W., Rice P.H., Snodgrass D., Prince E.D. (2008): Behavior of an escolar Lepidocybium flavobrunneum in the windward passage as determined by popup satellite archival tagging. Gulf and Caribbean Research, 20: 97-102. Go to original source...
    14. Landgren E., Fritsches K., Brill R. (2014): The visual ecology of a deep-sea fish, the escolar Lepidocybium flavobrunneum (Smith, 1843). Philosophical Transactions of the Royal Society B-Biological Sciences, 369: UNSP 20130039. Go to original source...
    15. Ling K.H., Nichols P.D., But P.P.H. (2009): Fish-induced keriorrhea. In: Taylor S.L. (ed.): Advances in Food and Nutrition Research. Vol. 57. Elsevier B.V.: 1-52. Go to original source...
    16. Medellitin (2014): Escolar: The World's Most Dangerous Fish// Medellitin. Available at blog.medellitin.com/2008/12/escolarworld-most-dangerous-fish.html (accessed Sept 10, 2014).
    17. Mokrani D., Bendeddouche B., Oumouna M. (2012): Correlation between the sensory and chemical quality indicators used for assessing the freshness of the sardine (Sardina pilchardus). International Research Journal of Basic and Applied Science, 4: 23-28.
    18. Mori M., Saito T., Nakanishi K., Miyazawa K., Hashimoto Y. (1966): The composition and toxicity of wax in the flesh of castor oil fishes. Bulletin of the Japanese Society of Scientific Fisheries, 32: 137-145. Go to original source...
    19. Nichols P.D., Mooney B.D., Elliott N.G. (2001): Unusually high levels of non-saponifable lipids in the fishes escolar and rudderfish identification by gas and thin-layer chromatography. Journal of Chromatography A, 936: 183-191. Go to original source... Go to PubMed...
    20. Pilon G., Ruzzin J., Rioux L.E., Lavigne C., White P.J., Froyland L., Jacques H., Bryl P., Beaulieu L., Marette A. (2011): Differential effects of various fish proteins in altering body weight, adiposity, inflammatory status, and insulin sensitivity in high-fat-fed rats. Metabolism - Clinical and Experimental, 60: 1122-1130. Go to original source... Go to PubMed...
    21. Quigley D.T.G., Flannery K., Flannery K. (2005): First record of escolar Lepidocybium flavobrunneum (Smith, 1849) (Pisces: Gempylidae) from Irish waters, together with a review of NE Atlantic records. Irish Naturalists' Journal, 28: 128-130.
    22. Rudkowska I., Marcotte B., Pilon G., Lavigne C., Marette A., Vohl M.C. (2010): Fish nutrients decrease expression levels of tumor necrosis factor-alpha in cultured human macrophages. Physiological Genomics, 40: 189-194. Go to original source... Go to PubMed...
    23. Ruiz-Gutierrez V., Perez-Zarza M.C., Muriana F.J.G., Bravo L. (1997): Lipid and fatty acid composition of muscle and internal organs from Ruvettus pretiosus. Journal of Fish Biology, 50: 1353-1357. Go to original source...
    24. Schwartz F.J. (1997): Size, body component weights, and fatty acid profiles of the escolar, Lepidocybium flavobrunneum (Pisces, Gempylidae) caught in the Atlantic Ocean off the mid-south east coast USA. Journal of the Elisha Mitchell Scientific Society, 113: 9-15.
    25. Sveinsdottir K., Martinsdottir E., Green-Petersen D. (2009): Sensory characteristics of different cod products related to consumer preferences and attitudes. Food Quality and Preference, 20: 120-132. Go to original source...
    26. Taylor S.L., Speckard M. (1983): Isolation of histamine-producing bacteria from frozen tuna. Marine Fisheries Review, 45: 35-39.
    27. Zarza M.C.P., Gutierrez V.R., Bravo L. (1993): Lipid composition of 2 purgative fish: Ruvettus pretiosus and Lepidocybium flavobrunneum. Grasas y Aceites, 44: 47-52. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content