Quality attributes and microbial storage stability of caviar from cultivated white sturgeon (Acipenser transmontanus).
Identifieur interne : 000331 ( Ncbi/Checkpoint ); précédent : 000330; suivant : 000332Quality attributes and microbial storage stability of caviar from cultivated white sturgeon (Acipenser transmontanus).
Auteurs : Joong-Han Shin [États-Unis] ; Alexandra C M. Oliveira ; Barbara A. RascoSource :
- Journal of food science [ 1750-3841 ]
English descriptors
- KwdEn :
- Animals, Fatty Acids (analysis), Fatty Acids, Unsaturated (analysis), Female, Fish Products (analysis), Fish Products (microbiology), Fish Products (standards), Fishes, Food Handling, Food Microbiology, Food Preservation, Listeria monocytogenes (growth & development), Ovum (chemistry), Salts (analysis).
- MESH :
- chemical , analysis : Fatty Acids, Fatty Acids, Unsaturated, Salts.
- analysis : Fish Products.
- chemistry : Ovum.
- growth & development : Listeria monocytogenes.
- microbiology : Fish Products.
- standards : Fish Products.
- Animals, Female, Fishes, Food Handling, Food Microbiology, Food Preservation.
Abstract
Caviar was prepared from white sturgeon (Acipenser transmontanus) roe by adjusting the water phase salt (WPS) to 4.0% to 6.3% by adding food grade NaCl. Fish were obtained from 2 different farms from the Inland Northwest (N = 5). Salt was absorbed at a different rate and to a different extent by roe from different fish. The lipid content in the fish roe varied from 10.2% to 14.4% (w/w), with palmitic acid and oleic acid being the most abundant saturated and monounsaturated fatty acids present, respectively. The caviar contained high levels of polyunsaturated fatty acids (PUFA) (35% to 37%) with docosahexanoic acid being the most abundant omega-3 long chain fatty acid. There were no significant differences in microbial storage stability for caviars from different fish stored at 3 degrees C. However, for caviar stored at 7 degrees C, there was less growth of Listeria monocytogenes (using a cocktail of ATCC 19114, 7644, 19113 strains) in 2 samples (2B46 and 0F05) until day 20. In 2 other samples (453F and 2519), which had lower initial microbial loads, less overall microbial growth was observed, indicating that culture and harvest practices result in compositional differences between fish, which may impact both product composition and storage stability.
DOI: 10.1111/j.1750-3841.2009.01409.x
PubMed: 20492148
Affiliations:
Links toward previous steps (curation, corpus...)
- to stream PubMed, to step Corpus: 000407
- to stream PubMed, to step Curation: 000407
- to stream PubMed, to step Checkpoint: 000407
- to stream Ncbi, to step Merge: 000331
- to stream Ncbi, to step Curation: 000331
Links to Exploration step
pubmed:20492148Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Quality attributes and microbial storage stability of caviar from cultivated white sturgeon (Acipenser transmontanus).</title><author><name sortKey="Shin, Joong Han" sort="Shin, Joong Han" uniqKey="Shin J" first="Joong-Han" last="Shin">Joong-Han Shin</name><affiliation wicri:level="2"><nlm:affiliation>School of Food Science, Washington State Univ., Pullman, WA 99163-6376, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>School of Food Science, Washington State Univ., Pullman, WA 99163-6376</wicri:regionArea><placeName><region type="state">Washington (État)</region></placeName></affiliation></author><author><name sortKey="Oliveira, Alexandra C M" sort="Oliveira, Alexandra C M" uniqKey="Oliveira A" first="Alexandra C M" last="Oliveira">Alexandra C M. Oliveira</name></author><author><name sortKey="Rasco, Barbara A" sort="Rasco, Barbara A" uniqKey="Rasco B" first="Barbara A" last="Rasco">Barbara A. Rasco</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="????"><PubDate><MedlineDate>2010 Jan-Feb</MedlineDate></PubDate></date><idno type="RBID">pubmed:20492148</idno><idno type="pmid">20492148</idno><idno type="doi">10.1111/j.1750-3841.2009.01409.x</idno><idno type="wicri:Area/PubMed/Corpus">000407</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Corpus" wicri:corpus="PubMed">000407</idno><idno type="wicri:Area/PubMed/Curation">000407</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Curation">000407</idno><idno type="wicri:Area/PubMed/Checkpoint">000407</idno><idno type="wicri:explorRef" wicri:stream="Checkpoint" wicri:step="PubMed">000407</idno><idno type="wicri:Area/Ncbi/Merge">000331</idno><idno type="wicri:Area/Ncbi/Curation">000331</idno><idno type="wicri:Area/Ncbi/Checkpoint">000331</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Quality attributes and microbial storage stability of caviar from cultivated white sturgeon (Acipenser transmontanus).</title><author><name sortKey="Shin, Joong Han" sort="Shin, Joong Han" uniqKey="Shin J" first="Joong-Han" last="Shin">Joong-Han Shin</name><affiliation wicri:level="2"><nlm:affiliation>School of Food Science, Washington State Univ., Pullman, WA 99163-6376, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>School of Food Science, Washington State Univ., Pullman, WA 99163-6376</wicri:regionArea><placeName><region type="state">Washington (État)</region></placeName></affiliation></author><author><name sortKey="Oliveira, Alexandra C M" sort="Oliveira, Alexandra C M" uniqKey="Oliveira A" first="Alexandra C M" last="Oliveira">Alexandra C M. Oliveira</name></author><author><name sortKey="Rasco, Barbara A" sort="Rasco, Barbara A" uniqKey="Rasco B" first="Barbara A" last="Rasco">Barbara A. Rasco</name></author></analytic><series><title level="j">Journal of food science</title><idno type="eISSN">1750-3841</idno></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Animals</term><term>Fatty Acids (analysis)</term><term>Fatty Acids, Unsaturated (analysis)</term><term>Female</term><term>Fish Products (analysis)</term><term>Fish Products (microbiology)</term><term>Fish Products (standards)</term><term>Fishes</term><term>Food Handling</term><term>Food Microbiology</term><term>Food Preservation</term><term>Listeria monocytogenes (growth & development)</term><term>Ovum (chemistry)</term><term>Salts (analysis)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Fatty Acids</term><term>Fatty Acids, Unsaturated</term><term>Salts</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Fish Products</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Ovum</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Listeria monocytogenes</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Fish Products</term></keywords><keywords scheme="MESH" qualifier="standards" xml:lang="en"><term>Fish Products</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Animals</term><term>Female</term><term>Fishes</term><term>Food Handling</term><term>Food Microbiology</term><term>Food Preservation</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Caviar was prepared from white sturgeon (Acipenser transmontanus) roe by adjusting the water phase salt (WPS) to 4.0% to 6.3% by adding food grade NaCl. Fish were obtained from 2 different farms from the Inland Northwest (N = 5). Salt was absorbed at a different rate and to a different extent by roe from different fish. The lipid content in the fish roe varied from 10.2% to 14.4% (w/w), with palmitic acid and oleic acid being the most abundant saturated and monounsaturated fatty acids present, respectively. The caviar contained high levels of polyunsaturated fatty acids (PUFA) (35% to 37%) with docosahexanoic acid being the most abundant omega-3 long chain fatty acid. There were no significant differences in microbial storage stability for caviars from different fish stored at 3 degrees C. However, for caviar stored at 7 degrees C, there was less growth of Listeria monocytogenes (using a cocktail of ATCC 19114, 7644, 19113 strains) in 2 samples (2B46 and 0F05) until day 20. In 2 other samples (453F and 2519), which had lower initial microbial loads, less overall microbial growth was observed, indicating that culture and harvest practices result in compositional differences between fish, which may impact both product composition and storage stability.</div></front></TEI><affiliations><list><country><li>États-Unis</li></country><region><li>Washington (État)</li></region></list><tree><noCountry><name sortKey="Oliveira, Alexandra C M" sort="Oliveira, Alexandra C M" uniqKey="Oliveira A" first="Alexandra C M" last="Oliveira">Alexandra C M. Oliveira</name><name sortKey="Rasco, Barbara A" sort="Rasco, Barbara A" uniqKey="Rasco B" first="Barbara A" last="Rasco">Barbara A. Rasco</name></noCountry><country name="États-Unis"><region name="Washington (État)"><name sortKey="Shin, Joong Han" sort="Shin, Joong Han" uniqKey="Shin J" first="Joong-Han" last="Shin">Joong-Han Shin</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Eau/explor/EsturgeonV1/Data/Ncbi/Checkpoint
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000331 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Ncbi/Checkpoint/biblio.hfd -nk 000331 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Eau
|area= EsturgeonV1
|flux= Ncbi
|étape= Checkpoint
|type= RBID
|clé= pubmed:20492148
|texte= Quality attributes and microbial storage stability of caviar from cultivated white sturgeon (Acipenser transmontanus).
}}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Ncbi/Checkpoint/RBID.i -Sk "pubmed:20492148" \
| HfdSelect -Kh $EXPLOR_AREA/Data/Ncbi/Checkpoint/biblio.hfd \
| NlmPubMed2Wicri -a EsturgeonV1
| This area was generated with Dilib version V0.6.27. |  |