Predicting the contents of volatile and non-volatile amines in rainbow trout fillet during storage time via image processing technique

Main Article Content

M.H. Kamani
O. Safari
S.A. Mortazavi
M. Mehraban Sang Atash

Keywords

rainbow trout, fillet, image processing, histamine, TVN, TMA, prediction

Abstract



This study describes the potential use of colorimetric parameters (L*, a*, b*, C* and h*) obtained from image processing technique (IPT) to predict the contents of spoilage indicators (histamine, total volatile nitrogen and trimethylamine nitrogen) in rainbow trout fillets (600±50 g) stored at 4±1 °C during time intervals of 0, 5, 10, 15 and 20 days. Compared to 10 days, storage for 15 or 20 days provoked major changes in the colour of fish fillets, especially the C* and h* parameters (P<0.05). L* increased significantly (P<0.05) from 82.7 (day 0) to 88.18 (day 15) and then fell to 84.37 by the end of the refrigeration period. The h* decreased (P>0.05) from 0.03 to -0.13 during the first ten days, followed by a significant (P<0.05) decline from -1.08 to -1.15 during days 15 to 20. Significant (P<0.05) multivariate regression models between spoilage indicators and colorimetric parameters (L*, C* and h*) were observed. The present study showed that IPT can be used as an auxiliary method to estimate the fillet quality.




 
Abstract 33 | PDF Downloads 25

References

Alcicek, Z., 2011. The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage. Food Chemistry 128: 683-688.
Association of Official Analytical Chemists (AOAC), 2005. Official methods of analysis (18th Ed.). AOAC International, Gaithersburg, MD, USA.
Barat, J.M., Gallart-Jornet, L., Andrés, A., Akse, L., Carlehog, M. and Skjerdal, O.T., 2006. Influence of cod freshness on the salting, drying and desalting stages. Journal of Food Engineering 73: 9-19.
Bono, G. and Badalucco, C., 2012. Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus). LWT-Food Science and Technology 47: 500-504.
Bremner, A.H., 2002. Safety and quality issues in fish processing. CRC Press, Boca Raton, FL, USA, 394 pp.
Chéret, R., Chapleau, N., Delbarre-ladrat, C., Verrez-bagnis, V. and Lamballerie, M.D., 2005. Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets. Journal of Food Science 70: e477-e483.
Choubert, G. and Baccaunaud, M., 2006. Colour changes of fillets of rainbow trout (Oncorhynchus mykiss W.) fed astaxanthin or canthaxanthin during storage under controlled or modified atmosphere. LWT-Food Science and Technology 39: 1203-1213.
Chytiri, S., Chouliara, I., Savvaidis, I.N. and Kontominas, M.G., 2004. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiology 21: 157-165.
Dawood, A.A., Karkalas, J., Roy, R.N. and Williams, C.S., 1988. The occurrence of non-volatile amines in chilled-stored rainbow trout (Salmo irideus). Food Chemistry 27: 33-45.
Dissing, B.S., Nielsen, M.E., Ersbøll, B.K. and Frosch, S., 2011. Multispectral imaging for determination of astaxanthin concentration in salmonids. PLoS ONE 6: e19032.
Duun, A.S. and Rustad, T., 2008. Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at -1.4 and -3.6 °C. Food Chemistry 106: 122-131.
Frangos, L., Pyrgotou, N., Giatrakou, V., Ntzimani, A. and Savvaidis, I.N., 2010. Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets. Food Microbiology 27: 115-121.
Goulas, A.E. and Kontominas, M.G., 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry 93: 511-520.
Haghparast, S., Kashiri, H., Shabanpour, B. and Pahlavani, M.H., 2010. Antioxidant properties of sodium acetate, sodium citrate and sodium lactate on lipid oxidation in rainbow trout (Onchorhynchus mykiss) sticks during refrigerated storage (4 °C). Iranian Journal of Fisheries Sciences 9: 73-86.
Hashemi Shahraki, M., Mashkour, M., and Daraei Garmakhany, A., 2014. Development and application of a computer vision system for the measurement of the colour of Iranian sweet bread. Quality Assurance and Safety of Crops & Foods 6: 33-40.
Hwang, C.C., Lin, C.M., Huang, C.Y., Huang, Y.L., Kang, F.C., Hwang, D.F. and 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.
Iranian Fisheries Organization (IFO), 2009. Iranian yearbook fishery and aquaculture statistics. Iranian Fisheries Publication, Tehran, Iran.
Kilinc, B., Cakli, S., Dincer, T. and Tolasa, S., 2009. Microbiological, chemical, sensory, color, and textural changes of rainbow trout fillets treated with sodium acetate, sodium lactate, sodium citrate, and stored at 4°C. Journal of Aquatic Food Product Technology 18: 3-17.
Kraus, R.M., Eckel, H.R., Howard, B., Appel, L.J., Daniels, S.R. and Deckelbaum, R.J., 2000. AHA dietary guidelines. Revision 2000: a statement for healthcare professionals from the nutrition committee of the American heart association. Circulation 102: 2284-2299.
Kvaal, K., Petter Wold, J., Indahl, U.G., Baardseth, P. and Næs, T., 1998. Multivariate feature extraction from textural images of bread. Chemometrics and Intelligent Laboratory Systems 42: 141-158.
Macdougall, D. (ed.), 2002. Colour in food, improving quality. Woodhead Publishing Limited, Cambridge, UK, 393 pp.
Mahmoud, B.S.M., Yamazaki, K., Miyashita, K., Shin, II. and Suzuki, T., 2006. A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds. Food Chemistry 99: 656-662.
Matejkova, M., Krizek, M., Vacha, F. and Dadakova, E., 2013. Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss). Food Chemistry 137: 31-36.
Mexis, S.F., Chouliara, E. and Kontominas, M.G., 2009. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C. Food Microbiology 26: 598-605.
Mir-Malek, S.A., Parvaresh, L., Tehrani, Sh., Hoseini, P., Rezaeian, P., Saeidian, M., Tahmasebi-Rad, M., Gholamrezanezhad, A., Kalantari, M., Kani, E., Marashi, A.T., Mir-Motalebi, O. and Nazemian, A., 2013. Experiments on animals. Iranian Journal of Surgery 21: 65-78.
Mohebbi, M., Akbarzadeh, M.R., Shahidi, F., Moussavi, M. and Ghoddusi, H., 2009. Computer vision systems (CVS) for moisture content estimation in dehydrated shrimp. Computers and Electronics in Agriculture 69: 128-134.
No, H.K. and Storebakken, T., 1991. Colour stability of rainbow trout fillets during frozen storage.Journal of Food Science 56: 969-972.
Nollet, L.M.L. (ed.), 2007. Handbook of meat, poultry and seafood quality. Blackwell Publishing Ltd., Carlton South, Australia, 26 pp.
Oraei, M., Motallebi, A., Hoseini, E. and Javan, S., 2012. Effect of gamma irradiation and frozen storage on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet. International Journal of Food Science and Technology 47: 977-984.
Ozogul, Y., Ozogul, F. and Gokbulut, C., 2006. Quality assessment of wild European eel (Anguilla anguilla) stored in ice. Food Chemistry 95: 458-465.
Pezeshk, S., Rezaei, M. and Hosseini, H., 2011. Effects of turmeric, shallot extracts, and their combination on quality characteristics of vacuum-packaged rainbow trout stored at 4±1 °C. Journal of Food Science 76: M387-M391.
Pons-Sánchez-Cascado, S., Veciana-Nogués, M.T., Bover-Cid, S., Mariné-Font, A. and Vidal-Carou, M.C., 2006. Use of volatile and non-volatile amines to evaluate the freshness of anchovies stored in ice. Journal of the Science of Food and Agriculture 86: 699-705.
Rehbein, H. and Oehlenschlager, J., 2009. Fishery product quality, safety and authenticity. Blackwell Publishing Ltd., Oxford, UK, 496 pp.
Rezaei, M., Montazeri, N., Ershad Langrudi, H., Mokhayer, B., Parviz, M. and Nazarinia, A., 2007. The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice. Food Chemistry 103: 150-154.
Rezaei, M., Montazeri, N. and Heydari, M., 2010. Study of bacterial load and biogenic amines content in rainbow trout (Oncorhynchus mykiss) during storage in ice. Journal of Food Science and Technology 7: 61-70.
Robb, D.H.F., Kestin, S.C. and Warriss, P.D., 2000. Muscle activity at slaughter: I. changes in flesh colour and gaping in rainbow trout. Aquaculture 182: 261-269.
Teimouri, M., Keramat Amirkolaie, A. and Yeganeh, S., 2013. The effects of Spirulina platensis on growth performance and pigmentation of rainbow trout (Oncorhynchus mykiss). Aquaculture 396-399: 14-19.
Yagiz, Y., Balaban, M.O. Kristinsson, H.G., Welt, B.A. and Marshall, M.R., 2009. Comparison of minolta colorimeter and machine vision system in measuring colour of irradiated Atlantic salmon. Journal of the Science of Food and Agriculture 89: 728-730.
Zar, J.H., 1999. Biostatistical analysis. Prentice-Hall, Inc., Upper Saddle River, NJ, USA.
Zhu, Z., Ruan, Z., Li, B., Meng, M. and Zeng, Q., 2012. Quality loss assessment of crisp grass carp (Ctenopharygodon idellus) fillet during ice storage. Journal of Food Processing and Preservation 37: 254-261.