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

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dc.contributorHáskóli Íslandsen_US
dc.contributorUniversity of Icelanden_US
dc.contributor.authorDang, Huong
dc.contributor.authorGudjónsdóttir, María
dc.contributor.authorKarlsdottir, Magnea
dc.contributor.authorVan Nguyen, Minh
dc.contributor.authorTómasson, Tumi
dc.contributor.authorArason, Sigurjón
dc.contributor.departmentMatvæla- og næringarfræðideild (HÍ)en_US
dc.contributor.departmentFaculty of Food Science and Nutrition (UI)en_US
dc.contributor.schoolHeilbrigðisvísindasvið (HÍ)en_US
dc.contributor.schoolSchool of Health Sciences (UI)en_US
dc.date.accessioned2018-12-10T14:37:40Z
dc.date.available2018-12-10T14:37:40Z
dc.date.issued2018-04-16
dc.descriptionPublisher's version (útgefin grein)en_US
dc.description.abstractPhysicochemical 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.en_US
dc.description.sponsorshipUnited Nation University‐Fisheries Training Programme AVS‐Fund of the Ministry of Fisheries and Agriculture in Iceland. Grant Number: R029‐15en_US
dc.description.versionPeer Revieweden_US
dc.format.extent1065-1076en_US
dc.identifier.citationDang, 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/fsn3.648en_US
dc.identifier.doi10.1002/fsn3.648
dc.identifier.issn2048-7177
dc.identifier.journalFood Science & Nutritionen_US
dc.identifier.urihttps://hdl.handle.net/20.500.11815/948
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofseriesFood Science & Nutrition;6(4)
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFrozen storageen_US
dc.subjectGolden redfishen_US
dc.subjectLight/dark muscleen_US
dc.subjectPhysicochemical propertiesen_US
dc.subjectProcessing delayen_US
dc.subjectSeasonal variationen_US
dc.subjectKarfien_US
dc.subjectFrystingen_US
dc.subjectÁrstíðiren_US
dc.subjectGeymsla matvælaen_US
dc.titleStability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of captureen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dcterms.licenseThis 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.en_US

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