ABSTRACT
Mullet, a coastal fish species, is commonly used as a salted dried fish in many countries, including Korea, Japan, and the southeastern United States. The purpose of this investigation was to develop high-quality products of salted semi-dried mullet (SSDM) using natural salt and Salicornia herbacea L. (SAL). The antioxidant activity of SAL was investigated by in vitro studies. The physicochemical and nutritional characteristics of fresh mullet (FM), salted control (SSDM-CON), and SAL-treated (SSDM-SAL) mullet groups were analyzed. The moisture, ash, and crude protein contents were significantly increased in the SSDM-SAL group, whereas the salinity was decreased when compared with the SSDM-CON group. Lipid oxidation occurred in the FM and SSDM groups, as indicated by the increase in peroxide (PV), acid (AV), and thiobarbituric acid reactive substance (TBARS) values during the storage period. The protein pattern on the sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed similarities between the groups, while the amino acid and fatty acid contents also varied in the FM and SSDM groups depending on their processing methods. Initially, the total bacterial count was significantly higher in the SSDM groups than in the FM group. However, the SSDM-SAL group had a markedly lower total bacteria count than the FM and SSDM-CON groups during 21 days of refrigerated storage. This result indicates that SAL treatment can improve mullet's safety from microorganisms, includes beneficial biochemical parameters, and can extend their shelf-life through refrigerated storage.
ABSTRACT
The mullet (Chelon haematocheilus) is a cosmopolitan coastal species. It is often consumed as a sliced raw fish in Korea and as a dried and salted fish roe in several countries, including the southeastern United States and Japan. In this study, to optimize traditional processing of salted semidried mullet (SSDM) for the development of high-quality products, nine different types of traditional process were applied, and quality changes including physicochemical, nutritional, and sanitary properties were observed. The approximate composition of SSDM was as follows: moisture, 66.1% to 71.8%; ash, 1.65% to 3.75%; crude protein, 16.12% to 18.09%; and crude lipid, 1.11% to 2.07%. The salinity, water activity (Aw), color parameters, peroxide value (POV), acid value (AV), thiobarbituric acid (TBA), and the total volatile basic nitrogen (TVB-N) contents in fresh mullet (FM) and different SSDM groups were affected by different processing techniques including salt concentration and drying methods. In particular, the salinity was significantly increased, whereas the Aw was significantly decreased in all SSDM groups compared to those of FM group. In both FM and SSDM groups, the AV, POV, and TBA values gradually increased with prolonged storage and crude fat content; however, they were not affected by salinity. The amino and fatty acid content also varied depending on the processing method; however, the composition and protein patterns were similar among the groups. The total aerobic bacterial numbers of all SSDM groups were also influenced by different processing methods. The microbial numbers in the mullet after salted semidried treatment were markedly lower than in the FM group during refrigerated storage for 14 days. Therefore, salted semidried treatment for mullet show extended shelf life and improved microbiological safety and biochemical parameters during refrigerated storage.
ABSTRACT
The cardiorespiratory responses were examined in yellowtail, Seriola quinqueradiata exposed to two levels of hypercapnia (seawater equilibrated with a gas mixture containing 1% CO(2) (water PCO(2) = 7 mmHg) or 5% CO(2) (38 mmHg)) for 72 hr at 20 degrees C. Mortality was 100% within 8 hr at 5% CO(2), while no fish died at 1% CO(2). No cardiovascular variables (cardiac output, Q; heart rate, HR; stroke volume, SV and arterial blood pressure, BP) significantly changed from pre-exposure values during exposure to 1% CO(2). Arterial CO(2) partial pressure (PaCO(2)) significantly increased (P < 0.05), reaching a new steady-state level after 3 hr. Arterial blood pH (pHa) decreased initially (P < 0.05), but was subsequently restored by elevation of plasma bicarbonate ([HCO(3)(-)]). Arterial O(2) partial pressure (PaO(2)), oxygen content (CaO(2)), and hematocrit (Hct) were maintained throughout the exposure period. In contrast, exposure to 5% CO(2) dramatically reduced Q (P < 0.05) through decreasing SV (P < 0.05), although HR did not change. BP was transiently elevated (P < 0.05), followed by a precipitous fall before death. The pHa was restored incompletely despite a significant increase in [HCO(3)(-)]. PaO(2) decreased only shortly before death, whereas CaO(2) kept elevated due to a large increase in Hct (P < 0.05). We tentatively conclude that cardiac failure is a primary physiological disorder that would lead to death of fish subjected to high environmental CO(2) pressures.
