Supervisors
Arctic charr (Salvelinus alpinus) fillets were packed with dry ice or ice packs and stored chilled (3-4°C) and superchilled (-2°C) for up to two weeks. The physical changes (drip loss, cooking yield, water holding capacity and colour), chemical changes (pH, water, trimethylamine, total volatile base...
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ftciteseerx:oai:CiteSeerX.psu:10.1.1.625.6722 2023-05-15T14:29:54+02:00 Supervisors Salvelinus Alpinus Fillets Huynh Nguyen Duy Bao Kristín Anna Þórarinsdóttir Sigurjón Arason The Pennsylvania State University CiteSeerX Archives application/pdf http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.625.6722 http://www.unuftp.is/static/fellows/document/bao04prf.pdf en eng http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.625.6722 http://www.unuftp.is/static/fellows/document/bao04prf.pdf Metadata may be used without restrictions as long as the oai identifier remains attached to it. http://www.unuftp.is/static/fellows/document/bao04prf.pdf Arctic charr dry ice ice packs superchilling chilling shelf life drip loss cooking yield water text ftciteseerx 2016-01-08T15:12:40Z Arctic charr (Salvelinus alpinus) fillets were packed with dry ice or ice packs and stored chilled (3-4°C) and superchilled (-2°C) for up to two weeks. The physical changes (drip loss, cooking yield, water holding capacity and colour), chemical changes (pH, water, trimethylamine, total volatile base and thiobarbituric acid), microbial changes (total viable count and H2S producing bacteria) and sensory changes were observed on day zero, three, six, nine, 13 and 16 of the storage period. The shelf life of fillets packed with the ratio of 150 g dry ice to 3 kg Arctic charr fillets and stored at superchilling temperature was 16 days. This was six days longer than the shelf life of chilled fillets which were packed with the same ratio of dry ice (10 days) and one day longer than fillets which were packed with ice packs and controlled at superchilling temperature (15 days). There were no detected effects on the quality of fillets caused by cell destruction due to partial freezing or soured taste due to the absorption of CO2 gas in the fish flesh. This permits transportation of higher quality Arctic charr fillets to distant markets. Text Arctic charr Arctic Salvelinus alpinus Unknown Arctic |
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English |
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Arctic charr dry ice ice packs superchilling chilling shelf life drip loss cooking yield water |
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Arctic charr dry ice ice packs superchilling chilling shelf life drip loss cooking yield water Salvelinus Alpinus Fillets Huynh Nguyen Duy Bao Kristín Anna Þórarinsdóttir Sigurjón Arason Supervisors |
topic_facet |
Arctic charr dry ice ice packs superchilling chilling shelf life drip loss cooking yield water |
description |
Arctic charr (Salvelinus alpinus) fillets were packed with dry ice or ice packs and stored chilled (3-4°C) and superchilled (-2°C) for up to two weeks. The physical changes (drip loss, cooking yield, water holding capacity and colour), chemical changes (pH, water, trimethylamine, total volatile base and thiobarbituric acid), microbial changes (total viable count and H2S producing bacteria) and sensory changes were observed on day zero, three, six, nine, 13 and 16 of the storage period. The shelf life of fillets packed with the ratio of 150 g dry ice to 3 kg Arctic charr fillets and stored at superchilling temperature was 16 days. This was six days longer than the shelf life of chilled fillets which were packed with the same ratio of dry ice (10 days) and one day longer than fillets which were packed with ice packs and controlled at superchilling temperature (15 days). There were no detected effects on the quality of fillets caused by cell destruction due to partial freezing or soured taste due to the absorption of CO2 gas in the fish flesh. This permits transportation of higher quality Arctic charr fillets to distant markets. |
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The Pennsylvania State University CiteSeerX Archives |
format |
Text |
author |
Salvelinus Alpinus Fillets Huynh Nguyen Duy Bao Kristín Anna Þórarinsdóttir Sigurjón Arason |
author_facet |
Salvelinus Alpinus Fillets Huynh Nguyen Duy Bao Kristín Anna Þórarinsdóttir Sigurjón Arason |
author_sort |
Salvelinus Alpinus Fillets |
title |
Supervisors |
title_short |
Supervisors |
title_full |
Supervisors |
title_fullStr |
Supervisors |
title_full_unstemmed |
Supervisors |
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supervisors |
url |
http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.625.6722 http://www.unuftp.is/static/fellows/document/bao04prf.pdf |
geographic |
Arctic |
geographic_facet |
Arctic |
genre |
Arctic charr Arctic Salvelinus alpinus |
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Arctic charr Arctic Salvelinus alpinus |
op_source |
http://www.unuftp.is/static/fellows/document/bao04prf.pdf |
op_relation |
http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.625.6722 http://www.unuftp.is/static/fellows/document/bao04prf.pdf |
op_rights |
Metadata may be used without restrictions as long as the oai identifier remains attached to it. |
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1766303851027103744 |