Effects of Edible Coatings on the Moisture Content and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets during Three Months of Frozen Storage
The effects of a variety of edible coatings, cooked arrowtooth flounder coating (AFC), hydrolysed arrowtooth flounder protein (AFH), acid solubilized arrowtooth flounder protein (AFP), soy protein (SP), whey protein (WP) and non-coated fillets as control (NC) on the biochemical and physical changes...
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Asian Fisheries Society
2007
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Online Access: | https://doi.org/10.33997/j.afs.2007.20.4.006 https://doaj.org/article/68ab1cb3f9054912b90e0c938f919589 |
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ftdoajarticles:oai:doaj.org/article:68ab1cb3f9054912b90e0c938f919589 2023-05-15T17:52:51+02:00 Effects of Edible Coatings on the Moisture Content and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets during Three Months of Frozen Storage A.A. AMBARDEKAR 2007-11-01T00:00:00Z https://doi.org/10.33997/j.afs.2007.20.4.006 https://doaj.org/article/68ab1cb3f9054912b90e0c938f919589 EN eng Asian Fisheries Society https://www.asianfisheriessociety.org/publication/downloadfile.php?id=364&file=Y0dSbUx6QTBOVGsyTmpFd01ERXpOVFU0TVRNMU16a3VjR1Jt https://doaj.org/toc/0116-6514 https://doaj.org/toc/2073-3720 0116-6514 2073-3720 doi:10.33997/j.afs.2007.20.4.006 https://doaj.org/article/68ab1cb3f9054912b90e0c938f919589 Asian Fisheries Science, Vol 20, Iss 4 (2007) Aquaculture. Fisheries. Angling SH1-691 article 2007 ftdoajarticles https://doi.org/10.33997/j.afs.2007.20.4.006 2022-12-30T20:30:57Z The effects of a variety of edible coatings, cooked arrowtooth flounder coating (AFC), hydrolysed arrowtooth flounder protein (AFH), acid solubilized arrowtooth flounder protein (AFP), soy protein (SP), whey protein (WP) and non-coated fillets as control (NC) on the biochemical and physical changes in pink salmon fillets stored at - 30o C were evaluated in this study. The AFC and AFH coatings significantly reduced the relative moisture loss (RML) of the fillets, while the thiobarbituric reactive substance (TBARS) assays for AFH and SP were significantly lower than in treatments. The AFP significantly increased coating yield as well as the moisture content of cooked fillets. This study demonstrated the efficacy of arrowtooth flounder protein coatings as a means of maintaining fish fillet quality. Article in Journal/Newspaper Oncorhynchus gorbuscha Pink salmon Directory of Open Access Journals: DOAJ Articles Asian Fisheries Science 20 4 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Aquaculture. Fisheries. Angling SH1-691 |
spellingShingle |
Aquaculture. Fisheries. Angling SH1-691 A.A. AMBARDEKAR Effects of Edible Coatings on the Moisture Content and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets during Three Months of Frozen Storage |
topic_facet |
Aquaculture. Fisheries. Angling SH1-691 |
description |
The effects of a variety of edible coatings, cooked arrowtooth flounder coating (AFC), hydrolysed arrowtooth flounder protein (AFH), acid solubilized arrowtooth flounder protein (AFP), soy protein (SP), whey protein (WP) and non-coated fillets as control (NC) on the biochemical and physical changes in pink salmon fillets stored at - 30o C were evaluated in this study. The AFC and AFH coatings significantly reduced the relative moisture loss (RML) of the fillets, while the thiobarbituric reactive substance (TBARS) assays for AFH and SP were significantly lower than in treatments. The AFP significantly increased coating yield as well as the moisture content of cooked fillets. This study demonstrated the efficacy of arrowtooth flounder protein coatings as a means of maintaining fish fillet quality. |
format |
Article in Journal/Newspaper |
author |
A.A. AMBARDEKAR |
author_facet |
A.A. AMBARDEKAR |
author_sort |
A.A. AMBARDEKAR |
title |
Effects of Edible Coatings on the Moisture Content and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets during Three Months of Frozen Storage |
title_short |
Effects of Edible Coatings on the Moisture Content and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets during Three Months of Frozen Storage |
title_full |
Effects of Edible Coatings on the Moisture Content and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets during Three Months of Frozen Storage |
title_fullStr |
Effects of Edible Coatings on the Moisture Content and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets during Three Months of Frozen Storage |
title_full_unstemmed |
Effects of Edible Coatings on the Moisture Content and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets during Three Months of Frozen Storage |
title_sort |
effects of edible coatings on the moisture content and lipid oxidation of pink salmon (oncorhynchus gorbuscha) fillets during three months of frozen storage |
publisher |
Asian Fisheries Society |
publishDate |
2007 |
url |
https://doi.org/10.33997/j.afs.2007.20.4.006 https://doaj.org/article/68ab1cb3f9054912b90e0c938f919589 |
genre |
Oncorhynchus gorbuscha Pink salmon |
genre_facet |
Oncorhynchus gorbuscha Pink salmon |
op_source |
Asian Fisheries Science, Vol 20, Iss 4 (2007) |
op_relation |
https://www.asianfisheriessociety.org/publication/downloadfile.php?id=364&file=Y0dSbUx6QTBOVGsyTmpFd01ERXpOVFU0TVRNMU16a3VjR1Jt https://doaj.org/toc/0116-6514 https://doaj.org/toc/2073-3720 0116-6514 2073-3720 doi:10.33997/j.afs.2007.20.4.006 https://doaj.org/article/68ab1cb3f9054912b90e0c938f919589 |
op_doi |
https://doi.org/10.33997/j.afs.2007.20.4.006 |
container_title |
Asian Fisheries Science |
container_volume |
20 |
container_issue |
4 |
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1766160577486389248 |