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Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture

Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture


Titill: Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture
Höfundur: Dang, Huong   orcid.org/0000-0002-0793-8929
Gudjónsdóttir, María   orcid.org/0000-0001-7577-1190
Karlsdottir, Magnea   orcid.org/0000-0002-4281-290X
Van Nguyen, Minh
Tómasson, Tumi
Arason, Sigurjón
Útgáfa: 2018-04-16
Tungumál: Enska
Umfang: 1065-1076
Háskóli/Stofnun: Háskóli Íslands
University of Iceland
Svið: Heilbrigðisvísindasvið (HÍ)
School of Health Sciences (UI)
Deild: Matvæla- og næringarfræðideild (HÍ)
Faculty of Food Science and Nutrition (UI)
Birtist í: Food Science & Nutrition;6(4)
ISSN: 2048-7177
DOI: 10.1002/fsn3.648
Efnisorð: Frozen storage; Golden redfish; Light/dark muscle; Physicochemical properties; Processing delay; Seasonal variation; Karfi; Frysting; Árstíðir; Geymsla matvæla
URI: https://hdl.handle.net/20.500.11815/948

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Tilvitnun:

Dang, H. T. T., Gudjonsdóttir, M., Karlsdóttir, M. G., Nguyen, M., Tómasson, T., & Arason, S. (2018). Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture. Food Science & Nutrition, 6(4), 1065-1076. doi:doi:10.1002/fsn3.648

Útdráttur:

Physicochemical changes of Icelandic golden redfish (Sebastes marinus) as affected by seasonal variation (June and November) and raw material freshness (processed 4 and 9 days postcatch) during frozen storage (at −25°C for 20 months) were studied to find optimal conditions for production of high‐quality frozen products. Thawing loss, cooking yield, and color of the fillets as well as chemical composition, water holding capacity, pH, total volatile basic nitrogen, lipid oxidation, and hydrolysis of the light and dark muscle were analyzed every 4 months of frozen storage. Lipid hydrolysis was the main degradation process in the light muscle, while the dark muscle was more affected by lipid oxidation. Fish caught in November showed greater instability in the analyzed parameters during storage than fish caught in June, which could be linked to differences in individual poly unsaturated fatty acids between the two seasons. The quality attributes of fish processed on day 9 were similar to fish processed 4 days postcatch, except slightly higher thawing loss and yellowness, were observed in fish processed 9 days postcatch. Stability of golden redfish through frozen storage was higher in the fish caught in June than in November.

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This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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