Stability of Golden redfish ( Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture
Abstract 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...
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crwiley:10.1002/fsn3.648 2024-09-15T18:08:10+00:00 Stability of Golden redfish ( Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture Dang, Huong Thi Thu Gudjonsdóttir, María Karlsdóttir, Magnea G. Van Nguyen, Minh Tómasson, Tumi Arason, Sigurjon Icelandic Ministry of Fisheries and Agriculture 2018 http://dx.doi.org/10.1002/fsn3.648 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Ffsn3.648 https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.648 en eng Wiley http://creativecommons.org/licenses/by/4.0/ Food Science & Nutrition volume 6, issue 4, page 1065-1076 ISSN 2048-7177 2048-7177 journal-article 2018 crwiley https://doi.org/10.1002/fsn3.648 2024-07-25T04:21:17Z Abstract 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. Article in Journal/Newspaper golden redfish Wiley Online Library Food Science & Nutrition 6 4 1065 1076 |
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English |
description |
Abstract 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. |
author2 |
Icelandic Ministry of Fisheries and Agriculture |
format |
Article in Journal/Newspaper |
author |
Dang, Huong Thi Thu Gudjonsdóttir, María Karlsdóttir, Magnea G. Van Nguyen, Minh Tómasson, Tumi Arason, Sigurjon |
spellingShingle |
Dang, Huong Thi Thu Gudjonsdóttir, María Karlsdóttir, Magnea G. Van Nguyen, Minh Tómasson, Tumi Arason, Sigurjon Stability of Golden redfish ( Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture |
author_facet |
Dang, Huong Thi Thu Gudjonsdóttir, María Karlsdóttir, Magnea G. Van Nguyen, Minh Tómasson, Tumi Arason, Sigurjon |
author_sort |
Dang, Huong Thi Thu |
title |
Stability of Golden redfish ( Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture |
title_short |
Stability of Golden redfish ( Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture |
title_full |
Stability of Golden redfish ( Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture |
title_fullStr |
Stability of Golden redfish ( Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture |
title_full_unstemmed |
Stability of Golden redfish ( Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture |
title_sort |
stability of golden redfish ( sebastes marinus) during frozen storage as affected by raw material freshness and season of capture |
publisher |
Wiley |
publishDate |
2018 |
url |
http://dx.doi.org/10.1002/fsn3.648 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Ffsn3.648 https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.648 |
genre |
golden redfish |
genre_facet |
golden redfish |
op_source |
Food Science & Nutrition volume 6, issue 4, page 1065-1076 ISSN 2048-7177 2048-7177 |
op_rights |
http://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.1002/fsn3.648 |
container_title |
Food Science & Nutrition |
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6 |
container_issue |
4 |
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1065 |
op_container_end_page |
1076 |
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1810445507454042112 |