An investigation into effect of thermal processing nutritional value of anchovy kilka (Clupeonella engrauliformis) pre-and post-canning

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REZAEI F.; KHOSHKHOO ZH.; NOGHANI F.

Title

An investigation into effect of thermal processing nutritional value of anchovy kilka (Clupeonella engrauliformis) pre-and post-canning

Author(s)

REZAEI F. | KHOSHKHOO ZH. | NOGHANI F. | Issue Writer Certificate

Keywords

Amino acids

approximate compounds

Kilka fish

thermal process

Abstract

Introduction: Measuring the effect of thermal process on nutritional value of food products is one of the most important indicators of qualitative evaluation. That depends on the amount of heat and time of the process, considering that tissue is very important in food products and should be considered for the thermal process. The aim of our study was too investigated of thermal processing on nutritional value of Kilka (Clupeonella engrauliformis) pre-and post-canning and reports the optimal condition. The principle of food preservation is to perform processes protecting food products from the negative effects of corrosive and biological agents as well as undesirable chemical and physical reactions. Generally, food preservation methods can be classified into two types of thermal and non-thermal methods. These processes not only protect food from spoilage extending shelf life of the final product but also affect its quality parameters. The use of heat is of particular importance among various types of food preservation methods and has long been used. The thermal processes could effectively prevent microbial, chemical, and physical spoilage. High temperature could destruct pathogenic microorganisms and spoilage organisms. Additionally, heat could stop enzymatic reactions thus preventing oxidation and chemical decomposition (inactivating the enzymes by hot water and or hot water vapor). Moreover, thermal processes could avert tissue damage to food products at different stages of preparation and packaging. Pasteurization and sterilization are well known thermal processes that are used for the elimination of microorganisms in a sterile environment. However, high temperature of these processes (240-250 degrees Fahrenheit) would lead to the loss of some food nutrients. The amount of heat to the extent that it is sterilized during a suitable period can also eliminate the most resistant microbial growths in the food. These methods are commonly used in canning and preparation of dairy products. thermal processes serve two purposes in food industry: (1) Destruction of pathogens making a safe final food product for the consumer, and (2) cooking the product for preparation of ready-to-eat food. Cooking could be dry heat or moist heat cooking using microwave ovens as well as grilling and or frying. Each of the cooking methods has their own advantages and disadvantages. Therefore, an appropriate processing for a food product could be inappropriate for the other. Main advantages of food storage thermal methods are: Relatively easy control of the production process of stable products that do not need to be stored in cold conditions, beneficial nutritional effects include the destruction of anti-nutritional factors, soy-based trypsin inhibitors or the degradation of allergen compounds and increased nutrient availability. The methods of cooking food, the use of many baked foods is more consistent with our physiological conditions. Cooking and making them safer, the nutritional value of such flavored foods. Lower temperature of moist heat cooking would biologically be less damaging to food nutrients. Yet the longer cooking time at relatively low temperatures would result in leaching of the soluble nutrients out of the product into the liquid utilized for cooking. Wet cooking methods include boiling, steaming. The boiling method may be the most common one since heat is effortlessly transferred to the food liquid (generally water). One of the disadvantages of using water for baking is its high solubility because it can lose some of its nutrients in water. Although heat destroys some nutrients, it increases body access to some other nutrients. As a result, each method of cooking food has some advantages and disadvantages. Even raw materials are not the best. Although most members of the group of meat, fruits and vegetables can be consumed raw. But for some of the other food groups, cooking improves their properties, another goal of the thermal process is to improve the health of the product through the elimination of microorganisms. thermal processes are carried out in different ways in order to be healthy, depending on the type of product, the process purpose, the target organism, and the maintenance life of the desired process, from the mild to the extreme. Material and methods: In this research study, we investigated the effect of thermal processes on nutritional value (in particular, amino acid profile), composition and sensory properties of fish pre-and post-canning. Kilka fish was transferred to the canning plant immediately after catch and kept on ice throughout the transfer and after washing, undergoing preliminary preparation and sterilization stages, in150 g cans with sunflower oil, salt was added to the sterilization at 121 o C for 60 minutes, to ensure the application of the appropriate thermal process in quarantine and its quality was investigated. Results and discussion: The thermal process in the canning stage did not have a significant effect on composition of the product (protein, fat, moisture, and ash content) compared with the unprocessed samples pre-canning (P> 0. 05). In the studies, measurement of 16 types of Amino acids in both treatments, respectively, is Glutamic 0. 05). Evaluation of the sensory properties showed that cooking increased the taste and aroma of the samples which may be related to the release of aromatic compounds derived from aromatic Amino acids. Conclusion: In the final conclusion, it was found that canning has the greatest effect on sensory and taste factors and this method can be very important for small fish that are directly less marketable and has a significant difference with other methods (P<0. 05).

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APA: Copy

REZAEI, F., KHOSHKHOO, ZH., & NOGHANI, F.. (2021). An investigation into effect of thermal processing nutritional value of anchovy kilka (Clupeonella engrauliformis) pre-and post-canning. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 31(1 ), 55-66. SID. https://sid.ir/paper/959791/en

Vancouver: Copy

REZAEI F., KHOSHKHOO ZH., NOGHANI F.. An investigation into effect of thermal processing nutritional value of anchovy kilka (Clupeonella engrauliformis) pre-and post-canning. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2021;31(1 ):55-66. Available from: https://sid.ir/paper/959791/en

IEEE: Copy

F. REZAEI, ZH. KHOSHKHOO, and F. NOGHANI, “An investigation into effect of thermal processing nutritional value of anchovy kilka (Clupeonella engrauliformis) pre-and post-canning,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 31, no. 1 , pp. 55–66, 2021, [Online]. Available: https://sid.ir/paper/959791/en

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Scientific Information Database

ISSN: 2588-4824

Journal Paper

An investigation into effect of thermal processing nutritional value of anchovy kilka (Clupeonella engrauliformis) pre-and post-canning