Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel
ABSTRACT Processing and subsequent frozen storage affected the iron content of cod ( Gadus morhua ) and mackerel ( Scomber scombrus ) muscle tissue. Frame mince was obtained from the bone rack, without the head or viscera remaining, after filleting. Frame mince had significantly higher iron levels t...
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crwiley:10.1111/j.1365-2621.1992.tb06850.x 2024-06-02T08:06:55+00:00 Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel GOMEZ‐BASAURI, J. V. REGENSTEIN, J. M. 1992 http://dx.doi.org/10.1111/j.1365-2621.1992.tb06850.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1992.tb06850.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb06850.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 57, issue 6, page 1332-1336 ISSN 0022-1147 1750-3841 journal-article 1992 crwiley https://doi.org/10.1111/j.1365-2621.1992.tb06850.x 2024-05-03T10:44:46Z ABSTRACT Processing and subsequent frozen storage affected the iron content of cod ( Gadus morhua ) and mackerel ( Scomber scombrus ) muscle tissue. Frame mince was obtained from the bone rack, without the head or viscera remaining, after filleting. Frame mince had significantly higher iron levels than intact fillets with or without skin or fillets that were subsequently minced. Skin‐on fillets had more iron than skin‐off fillets. Cod frame mince had about 50% heme iron, while mackerel frame mince ranged from 20‐64%. Nonheme iron increased during frozen storage due to heme breakdown. Storage above −14°C was more deleterious to the heme molecule than lower temperatures (−20°C or −40°C). Article in Journal/Newspaper Gadus morhua Wiley Online Library Journal of Food Science 57 6 1332 1336 |
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Open Polar |
collection |
Wiley Online Library |
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crwiley |
language |
English |
description |
ABSTRACT Processing and subsequent frozen storage affected the iron content of cod ( Gadus morhua ) and mackerel ( Scomber scombrus ) muscle tissue. Frame mince was obtained from the bone rack, without the head or viscera remaining, after filleting. Frame mince had significantly higher iron levels than intact fillets with or without skin or fillets that were subsequently minced. Skin‐on fillets had more iron than skin‐off fillets. Cod frame mince had about 50% heme iron, while mackerel frame mince ranged from 20‐64%. Nonheme iron increased during frozen storage due to heme breakdown. Storage above −14°C was more deleterious to the heme molecule than lower temperatures (−20°C or −40°C). |
format |
Article in Journal/Newspaper |
author |
GOMEZ‐BASAURI, J. V. REGENSTEIN, J. M. |
spellingShingle |
GOMEZ‐BASAURI, J. V. REGENSTEIN, J. M. Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel |
author_facet |
GOMEZ‐BASAURI, J. V. REGENSTEIN, J. M. |
author_sort |
GOMEZ‐BASAURI, J. V. |
title |
Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel |
title_short |
Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel |
title_full |
Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel |
title_fullStr |
Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel |
title_full_unstemmed |
Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel |
title_sort |
processing and frozen storage effects on the iron content of cod and mackerel |
publisher |
Wiley |
publishDate |
1992 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1992.tb06850.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1992.tb06850.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb06850.x/fullpdf |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
Journal of Food Science volume 57, issue 6, page 1332-1336 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1992.tb06850.x |
container_title |
Journal of Food Science |
container_volume |
57 |
container_issue |
6 |
container_start_page |
1332 |
op_container_end_page |
1336 |
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1800751923489406976 |