Evolution of Volatile Fraction and ATP Related Compounds During Storage of Desalted Cod (Gadus morhua)
The objective of this work was to study the evolution of the volatile fraction, and ATP and its breakdown products, in desalted cod thermally treated (water blanching, steam blanching and microwave heating), stored at 4 °C. All analyses were carried out at 0, 7, 14, 21, and 28 days of storage, as in...
Published in: | Food Science and Technology International |
---|---|
Main Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
SAGE Publications
2008
|
Subjects: | |
Online Access: | http://dx.doi.org/10.1177/1082013208094581 http://journals.sagepub.com/doi/pdf/10.1177/1082013208094581 |
id |
crsagepubl:10.1177/1082013208094581 |
---|---|
record_format |
openpolar |
spelling |
crsagepubl:10.1177/1082013208094581 2023-05-15T16:19:11+02:00 Evolution of Volatile Fraction and ATP Related Compounds During Storage of Desalted Cod (Gadus morhua) Fernandez-Segovia, I. Escriche, I. Serra, J.A. 2008 http://dx.doi.org/10.1177/1082013208094581 http://journals.sagepub.com/doi/pdf/10.1177/1082013208094581 en eng SAGE Publications http://journals.sagepub.com/page/policies/text-and-data-mining-license Food Science and Technology International volume 14, issue 5_suppl, page 37-47 ISSN 1082-0132 1532-1738 Industrial and Manufacturing Engineering General Chemical Engineering Food Science journal-article 2008 crsagepubl https://doi.org/10.1177/1082013208094581 2022-04-14T04:45:25Z The objective of this work was to study the evolution of the volatile fraction, and ATP and its breakdown products, in desalted cod thermally treated (water blanching, steam blanching and microwave heating), stored at 4 °C. All analyses were carried out at 0, 7, 14, 21, and 28 days of storage, as in the treated samples as in the control samples (desalted cod without thermal pre-treatment). The study of the volatile fraction revealed a similar behavior of the water blanched and steam blanched samples, by one hand, and of the control samples and those treated with microwave, on the other hand. This fact would imply a lower effectiveness of the microwave treatment on the preservation of the initial odor of desalted cod. The initial K1-values were lower in control and microwave samples than in water and steam blanched samples. However, the higher increase of K1-values throughout the storage in control and microwave samples would indicate a higher spoilage for these samples during the studied period. According to these results, the two blanching treatments were more effective than microwave heating in the preservation of desalted cod. Article in Journal/Newspaper Gadus morhua SAGE Publications (via Crossref) Food Science and Technology International 14 5_suppl 37 47 |
institution |
Open Polar |
collection |
SAGE Publications (via Crossref) |
op_collection_id |
crsagepubl |
language |
English |
topic |
Industrial and Manufacturing Engineering General Chemical Engineering Food Science |
spellingShingle |
Industrial and Manufacturing Engineering General Chemical Engineering Food Science Fernandez-Segovia, I. Escriche, I. Serra, J.A. Evolution of Volatile Fraction and ATP Related Compounds During Storage of Desalted Cod (Gadus morhua) |
topic_facet |
Industrial and Manufacturing Engineering General Chemical Engineering Food Science |
description |
The objective of this work was to study the evolution of the volatile fraction, and ATP and its breakdown products, in desalted cod thermally treated (water blanching, steam blanching and microwave heating), stored at 4 °C. All analyses were carried out at 0, 7, 14, 21, and 28 days of storage, as in the treated samples as in the control samples (desalted cod without thermal pre-treatment). The study of the volatile fraction revealed a similar behavior of the water blanched and steam blanched samples, by one hand, and of the control samples and those treated with microwave, on the other hand. This fact would imply a lower effectiveness of the microwave treatment on the preservation of the initial odor of desalted cod. The initial K1-values were lower in control and microwave samples than in water and steam blanched samples. However, the higher increase of K1-values throughout the storage in control and microwave samples would indicate a higher spoilage for these samples during the studied period. According to these results, the two blanching treatments were more effective than microwave heating in the preservation of desalted cod. |
format |
Article in Journal/Newspaper |
author |
Fernandez-Segovia, I. Escriche, I. Serra, J.A. |
author_facet |
Fernandez-Segovia, I. Escriche, I. Serra, J.A. |
author_sort |
Fernandez-Segovia, I. |
title |
Evolution of Volatile Fraction and ATP Related Compounds During Storage of Desalted Cod (Gadus morhua) |
title_short |
Evolution of Volatile Fraction and ATP Related Compounds During Storage of Desalted Cod (Gadus morhua) |
title_full |
Evolution of Volatile Fraction and ATP Related Compounds During Storage of Desalted Cod (Gadus morhua) |
title_fullStr |
Evolution of Volatile Fraction and ATP Related Compounds During Storage of Desalted Cod (Gadus morhua) |
title_full_unstemmed |
Evolution of Volatile Fraction and ATP Related Compounds During Storage of Desalted Cod (Gadus morhua) |
title_sort |
evolution of volatile fraction and atp related compounds during storage of desalted cod (gadus morhua) |
publisher |
SAGE Publications |
publishDate |
2008 |
url |
http://dx.doi.org/10.1177/1082013208094581 http://journals.sagepub.com/doi/pdf/10.1177/1082013208094581 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
Food Science and Technology International volume 14, issue 5_suppl, page 37-47 ISSN 1082-0132 1532-1738 |
op_rights |
http://journals.sagepub.com/page/policies/text-and-data-mining-license |
op_doi |
https://doi.org/10.1177/1082013208094581 |
container_title |
Food Science and Technology International |
container_volume |
14 |
container_issue |
5_suppl |
container_start_page |
37 |
op_container_end_page |
47 |
_version_ |
1766005530687438848 |