Evaluation of a slurry ice system for the commercialization of ray (Raja clavata): Effects on spoilage mechanisms directly affecting quality loss and shelf-life
8 páginas, 5 tablas, 3 figuras The application of slurry ice, a biphasic system formed by small spherical ice crystals surrounded by seawater at sub-zero temperature, was evaluated as a new storage method for ray (Raja clavata), the elasmobranch fish species that exhibits highest commercial value in...
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Online Access: | http://hdl.handle.net/10261/49463 https://doi.org/10.1016/j.lwt.2007.06.017 |
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ftcsic:oai:digital.csic.es:10261/49463 2024-02-11T10:04:56+01:00 Evaluation of a slurry ice system for the commercialization of ray (Raja clavata): Effects on spoilage mechanisms directly affecting quality loss and shelf-life Múgica, Begoña Barros-Velázquez, J. Miranda, José M. Aubourg, Santiago P. 2008 http://hdl.handle.net/10261/49463 https://doi.org/10.1016/j.lwt.2007.06.017 en eng Elsevier http://dx.doi.org/10.1016/j.lwt.2007.06.017 LWT - Food Science and Technology 41(6): 974-981 (2008) 0023-6438 http://hdl.handle.net/10261/49463 doi:10.1016/j.lwt.2007.06.017 open Ray Elasmobranch fish Chilled storage Slurry ice Shelf-life Quality loss artículo http://purl.org/coar/resource_type/c_6501 2008 ftcsic https://doi.org/10.1016/j.lwt.2007.06.017 2024-01-16T09:37:43Z 8 páginas, 5 tablas, 3 figuras The application of slurry ice, a biphasic system formed by small spherical ice crystals surrounded by seawater at sub-zero temperature, was evaluated as a new storage method for ray (Raja clavata), the elasmobranch fish species that exhibits highest commercial value in the European food markets. This advanced technique was used to compare with a control batch stored 10 days in flake ice. The results obtained in the sensory analysis indicated a significant extension of the overall quality (A class fish) from 3 days (flake ice) to 6 days (slurry ice). The development of ammonia external odour was the limiting parameter in both batches and was correlated with the activity of the endogenous mechanisms involved in the degradation of proteins and non-protein-nitrogen (NPN) rather than with the activity of proteolytic microorganisms. Storage of ray in slurry ice significantly (P<0.05) slowed down both biochemical (as estimated by the follow-up of the pH, TVB-N and K-value evolution) and microbial degradation mechanisms (estimated by the development of psychrotrophes and mesophiles counts) in chilled ray muscle. According to the parameters evaluated, storage of ray in slurry ice extends the shelf-life of this elasmobranch fish species due to a better maintenance of sensory, biochemical and microbiological quality, thus facilitating its commercialization This work was supported by a project granted by the Secretarı´ a Xeral de I+D from the Xunta de Galicia (Project PGIDIT04- TAL015E) Peer reviewed Article in Journal/Newspaper Ice Shelf Digital.CSIC (Spanish National Research Council) LWT - Food Science and Technology 41 6 974 981 |
institution |
Open Polar |
collection |
Digital.CSIC (Spanish National Research Council) |
op_collection_id |
ftcsic |
language |
English |
topic |
Ray Elasmobranch fish Chilled storage Slurry ice Shelf-life Quality loss |
spellingShingle |
Ray Elasmobranch fish Chilled storage Slurry ice Shelf-life Quality loss Múgica, Begoña Barros-Velázquez, J. Miranda, José M. Aubourg, Santiago P. Evaluation of a slurry ice system for the commercialization of ray (Raja clavata): Effects on spoilage mechanisms directly affecting quality loss and shelf-life |
topic_facet |
Ray Elasmobranch fish Chilled storage Slurry ice Shelf-life Quality loss |
description |
8 páginas, 5 tablas, 3 figuras The application of slurry ice, a biphasic system formed by small spherical ice crystals surrounded by seawater at sub-zero temperature, was evaluated as a new storage method for ray (Raja clavata), the elasmobranch fish species that exhibits highest commercial value in the European food markets. This advanced technique was used to compare with a control batch stored 10 days in flake ice. The results obtained in the sensory analysis indicated a significant extension of the overall quality (A class fish) from 3 days (flake ice) to 6 days (slurry ice). The development of ammonia external odour was the limiting parameter in both batches and was correlated with the activity of the endogenous mechanisms involved in the degradation of proteins and non-protein-nitrogen (NPN) rather than with the activity of proteolytic microorganisms. Storage of ray in slurry ice significantly (P<0.05) slowed down both biochemical (as estimated by the follow-up of the pH, TVB-N and K-value evolution) and microbial degradation mechanisms (estimated by the development of psychrotrophes and mesophiles counts) in chilled ray muscle. According to the parameters evaluated, storage of ray in slurry ice extends the shelf-life of this elasmobranch fish species due to a better maintenance of sensory, biochemical and microbiological quality, thus facilitating its commercialization This work was supported by a project granted by the Secretarı´ a Xeral de I+D from the Xunta de Galicia (Project PGIDIT04- TAL015E) Peer reviewed |
format |
Article in Journal/Newspaper |
author |
Múgica, Begoña Barros-Velázquez, J. Miranda, José M. Aubourg, Santiago P. |
author_facet |
Múgica, Begoña Barros-Velázquez, J. Miranda, José M. Aubourg, Santiago P. |
author_sort |
Múgica, Begoña |
title |
Evaluation of a slurry ice system for the commercialization of ray (Raja clavata): Effects on spoilage mechanisms directly affecting quality loss and shelf-life |
title_short |
Evaluation of a slurry ice system for the commercialization of ray (Raja clavata): Effects on spoilage mechanisms directly affecting quality loss and shelf-life |
title_full |
Evaluation of a slurry ice system for the commercialization of ray (Raja clavata): Effects on spoilage mechanisms directly affecting quality loss and shelf-life |
title_fullStr |
Evaluation of a slurry ice system for the commercialization of ray (Raja clavata): Effects on spoilage mechanisms directly affecting quality loss and shelf-life |
title_full_unstemmed |
Evaluation of a slurry ice system for the commercialization of ray (Raja clavata): Effects on spoilage mechanisms directly affecting quality loss and shelf-life |
title_sort |
evaluation of a slurry ice system for the commercialization of ray (raja clavata): effects on spoilage mechanisms directly affecting quality loss and shelf-life |
publisher |
Elsevier |
publishDate |
2008 |
url |
http://hdl.handle.net/10261/49463 https://doi.org/10.1016/j.lwt.2007.06.017 |
genre |
Ice Shelf |
genre_facet |
Ice Shelf |
op_relation |
http://dx.doi.org/10.1016/j.lwt.2007.06.017 LWT - Food Science and Technology 41(6): 974-981 (2008) 0023-6438 http://hdl.handle.net/10261/49463 doi:10.1016/j.lwt.2007.06.017 |
op_rights |
open |
op_doi |
https://doi.org/10.1016/j.lwt.2007.06.017 |
container_title |
LWT - Food Science and Technology |
container_volume |
41 |
container_issue |
6 |
container_start_page |
974 |
op_container_end_page |
981 |
_version_ |
1790601699437576192 |