{"id":1311,"date":"2021-04-16T14:30:49","date_gmt":"2021-04-16T17:30:49","guid":{"rendered":"http:\/\/pressreleases.scielo.org\/en\/?p=1311"},"modified":"2023-03-28T13:38:45","modified_gmt":"2023-03-28T16:38:45","slug":"research-evaluates-color-stability-in-tilapia-filets","status":"publish","type":"post","link":"https:\/\/pressreleases.scielo.org\/en\/2021\/04\/16\/research-evaluates-color-stability-in-tilapia-filets\/","title":{"rendered":"Research Evaluates Color Stability in Tilapia Filets"},"content":{"rendered":"

Maria Luiza De Grandi, journalist of Ci\u00eancia Rural. Santa Maria, Rio Grande do Sul, Brazil. <\/strong><\/p>\n

Maria L\u00facia Guerra Monteiro, Postdoctoral at the Institute of Chemistry, Universidade Federal do Rio de Janeiro (UFRJ). Rio de Janeiro, Brazil.<\/strong><\/p>\n

\"\"<\/a>As one of the most cultivated freshwater species in the world, Nile tilapia reaches a global production of 1.6 million tonnes, according to the Food And Agriculture Organization (FAO). Tilapia is also widely consumed as food, being the protagonist of several dishes in cooking.<\/p>\n

According to Mancini & Hunt (2005), the color of the meat is the main sensory parameter that influences the consumer’s purchase decision in the retail markets. Tilapia, however, has a dark muscle on the side that can oxidize and cause the meat to darken. In order to compare the color and oxidative stability of light and dark tilapia muscles, researchers from Universidade Federal do Rio de Janeiro (UFRJ), Universidade Federal Fluminense (UFF) and Funda\u00e7\u00e3o Oswaldo Cruz developed the research \u201cInstrumental color and oxidative stability of light and dark muscles of Nile tilapia<\/a>\u201d, published in Ci\u00eancia Rural (vol. 50, no. 11).<\/p>\n

For the analysis, five different repetitions of samples of the tilapia muscles were used, stored at 4\u00ba C for eight days. The samples were analyzed for color attributes, myoglobin concentration, total lipids, fatty acid profile, metomyoglobin reduction activity (MRA), pH, lipid oxidation and protein oxidation.<\/p>\n

\"\"<\/a>

Image: 1CzPhoto.<\/p><\/div>\n

The results obtained demonstrated that the dark muscular portion present in tilapia fillets presents less oxidative stability when compared to the light muscular portion, during refrigeration. According to researchers Fernanda Medeiros Viana and Maria L\u00facia Guerra Monteiro, the results can be explained by the higher oxidation of lipids and proteins in the dark muscle portion, induced by the higher levels of lipids, monounsaturated fatty acids and myoglobin, which leads to greater accumulation metomyoglobin and, consequently, less color stability.<\/p>\n

In practice, research can assist in creating strategies to improve the quality and commercial value of tilapia fillets and other derived products. \u201cColor is the main sensory parameter evaluated by consumers when purchasing meat products. Therefore, since tilapia products are mainly distributed in transparent plastic packaging, it is important to study the possible color changes that can harm the commercial value of these products.\u201d, explain Fernanda and Maria L\u00facia.<\/p>\n

References<\/h3>\n

BAE, J. H. and LIM, S. Y. Chemical composition, antiproliferative and antioxidant properties of lipid classes in ordinary and dark muscles from chub mackerel (Scomber japonicus). Food and Chemical Toxicology [online]. 2012, vol.50, no.3-4, pp.823-828 [viewed 14 April 2021]. https:\/\/doi.org\/10.1016\/j.fct.2011.12.038<\/a>. Available from: https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0278691512000026?via%3Dihub<\/a><\/p>\n

CHAIJAN, M. et al.<\/em> Characterisation of muscles from Frigate mackerel (Auxis thazard) and catfish (Clarias macrocephalus). Food Chemistry [online]. 2013, vol.139, no.1-4, pp.414-419 [viewed 14 April 2021]. https:\/\/doi.org\/10.1016\/j.foodchem.2013.01.111<\/a>. Available from: https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0308814613001477?via%3Dihub<\/a><\/p>\n

KARLSDOTTIR, M. G. et al. <\/em>Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens). Food Chemistry [online]. 2014, vol.164, pp.476-484 [viewed 14 April 2021]. https:\/\/doi.org\/10.1016\/j.foodchem.2014.05.068<\/a>. Available from: https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0308814614007742<\/a><\/p>\n

The State of the World Fisheries and Aquaculture [online]. Food and Agriculture Organization (Fao). 2016 [viewed 14 April 2021]. Available from: http:\/\/www.fao.org\/publications\/sofia\/2016\/en\/<\/a><\/p>\n

To read the article, acess<\/h3>\n

VIANA, F. M. et al.<\/em>\u00a0Instrumental color and oxidative stability of light and dark muscles of Nile tilapia.\u00a0Cienc. Rural<\/em>\u00a0[online]. 2020, vol.50, n.11 [viewed 14 April 2021]. https:\/\/doi.org\/10.1590\/0103-8478cr20200287<\/a>. Available from: http:\/\/ref.scielo.org\/jqdsyn<\/a><\/p>\n

External links<\/h3>\n

Ci\u00eancia Rural \u2013 CR: https:\/\/www.scielo.br\/cr<\/a><\/p>\n

Ci\u00eancia Rural: http:\/\/coral.ufsm.br\/ccr\/cienciarural\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Occupying a prominent place in world aquaculture, Nile tilapia has genetic characteristics, which facilitate breeding, and high acceptance in the market. In addition, color is the main sensory parameter evaluated by consumers when purchasing meat products. From this, researchers evaluated the color and oxidative stability of light and dark tilapia muscles. …<\/span> Read More →<\/span><\/a><\/span><\/p>\n","protected":false},"author":106,"featured_media":1313,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[20],"tags":[192,21],"class_list":["post-1311","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cr","tag-agronomy","tag-ciencia-rural"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts\/1311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/users\/106"}],"replies":[{"embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/comments?post=1311"}],"version-history":[{"count":3,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts\/1311\/revisions"}],"predecessor-version":[{"id":1316,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts\/1311\/revisions\/1316"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/media\/1313"}],"wp:attachment":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/media?parent=1311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/categories?post=1311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/tags?post=1311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}