Quality optimization of frozen redfish products
The aim of the study was twofold. Firstly, to explore the influence of time and temperature during frozen storage on lipid deterioration of red fish. That was done by comparing the effect of temperature fluctuation and abuse during frozen storage, as can be expected during transportation, on the phy...
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ftdatacite:10.5281/zenodo.3688413 2023-05-15T16:22:47+02:00 Quality optimization of frozen redfish products Jonsson, Asbjorn Dargentolle, Cecile Dang, Huong Thi Thu Karlsdottir, Magnea Gudjonsdottir, Maria Arason, Sigurjon 2020 https://dx.doi.org/10.5281/zenodo.3688413 https://zenodo.org/record/3688413 en eng Zenodo https://dx.doi.org/10.5281/zenodo.3688414 Open Access Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode cc-by-4.0 info:eu-repo/semantics/openAccess CC-BY redfish frozen storage temperature fluctuation quality deterioration Text Journal article article-journal ScholarlyArticle 2020 ftdatacite https://doi.org/10.5281/zenodo.3688413 https://doi.org/10.5281/zenodo.3688414 2021-11-05T12:55:41Z The aim of the study was twofold. Firstly, to explore the influence of time and temperature during frozen storage on lipid deterioration of red fish. That was done by comparing the effect of temperature fluctuation and abuse during frozen storage, as can be expected during transportation, on the physicochemical characteristics and lipid stability of redfish fillets. Secondly, to investigate the effect of 4 days postcatch and 9 days postcatch, and seasonal variation on the quality and storage stability of frozen red fish. Storage temperature and storage time affected the physical- and chemical properties in redfish, e.g free fatty acids, TBARS and TVB-N. Season of capture affected both the nutritional value and stability of golden redfish. The light muscle of fish caught in November was richer in EPA and DHA than in the fish caught in June. The fish caught in November was also more unstable through frozen storage, due to a more unsaturated nature of the fatty acids present, indicating that special care needs to be applied during handling and treatment of golden redfish caught at this time. The light muscle had a higher nutritional value than the dark muscle and is a good nutritional source for human consumption. However, the dark muscle was prone to lipid oxidation which may have a negative influence on the more valuable light muscle. So there seems to be need to separate them. : Funding: AVS R&D Fund (R 029-15) Text golden redfish DataCite Metadata Store (German National Library of Science and Technology) |
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redfish frozen storage temperature fluctuation quality deterioration |
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redfish frozen storage temperature fluctuation quality deterioration Jonsson, Asbjorn Dargentolle, Cecile Dang, Huong Thi Thu Karlsdottir, Magnea Gudjonsdottir, Maria Arason, Sigurjon Quality optimization of frozen redfish products |
topic_facet |
redfish frozen storage temperature fluctuation quality deterioration |
description |
The aim of the study was twofold. Firstly, to explore the influence of time and temperature during frozen storage on lipid deterioration of red fish. That was done by comparing the effect of temperature fluctuation and abuse during frozen storage, as can be expected during transportation, on the physicochemical characteristics and lipid stability of redfish fillets. Secondly, to investigate the effect of 4 days postcatch and 9 days postcatch, and seasonal variation on the quality and storage stability of frozen red fish. Storage temperature and storage time affected the physical- and chemical properties in redfish, e.g free fatty acids, TBARS and TVB-N. Season of capture affected both the nutritional value and stability of golden redfish. The light muscle of fish caught in November was richer in EPA and DHA than in the fish caught in June. The fish caught in November was also more unstable through frozen storage, due to a more unsaturated nature of the fatty acids present, indicating that special care needs to be applied during handling and treatment of golden redfish caught at this time. The light muscle had a higher nutritional value than the dark muscle and is a good nutritional source for human consumption. However, the dark muscle was prone to lipid oxidation which may have a negative influence on the more valuable light muscle. So there seems to be need to separate them. : Funding: AVS R&D Fund (R 029-15) |
format |
Text |
author |
Jonsson, Asbjorn Dargentolle, Cecile Dang, Huong Thi Thu Karlsdottir, Magnea Gudjonsdottir, Maria Arason, Sigurjon |
author_facet |
Jonsson, Asbjorn Dargentolle, Cecile Dang, Huong Thi Thu Karlsdottir, Magnea Gudjonsdottir, Maria Arason, Sigurjon |
author_sort |
Jonsson, Asbjorn |
title |
Quality optimization of frozen redfish products |
title_short |
Quality optimization of frozen redfish products |
title_full |
Quality optimization of frozen redfish products |
title_fullStr |
Quality optimization of frozen redfish products |
title_full_unstemmed |
Quality optimization of frozen redfish products |
title_sort |
quality optimization of frozen redfish products |
publisher |
Zenodo |
publishDate |
2020 |
url |
https://dx.doi.org/10.5281/zenodo.3688413 https://zenodo.org/record/3688413 |
genre |
golden redfish |
genre_facet |
golden redfish |
op_relation |
https://dx.doi.org/10.5281/zenodo.3688414 |
op_rights |
Open Access Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode cc-by-4.0 info:eu-repo/semantics/openAccess |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.5281/zenodo.3688413 https://doi.org/10.5281/zenodo.3688414 |
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1766010893980663808 |