Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture
Publisher's version (útgefin grein) Physicochemical changes of Icelandic golden redfish (Sebastes marinus) as affected by seasonal variation (June and November) and raw material freshness (processed 4 and 9 days postcatch) during frozen storage (at −25°C for 20 months) were studied to find opti...
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Online Access: | https://hdl.handle.net/20.500.11815/948 https://doi.org/10.1002/fsn3.648 |
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ftopinvisindi:oai:opinvisindi.is:20.500.11815/948 2023-05-15T16:22:47+02:00 Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture Dang, Huong Gudjónsdóttir, María Karlsdottir, Magnea Van Nguyen, Minh Tómasson, Tumi Arason, Sigurjón Matvæla- og næringarfræðideild (HÍ) Faculty of Food Science and Nutrition (UI) Heilbrigðisvísindasvið (HÍ) School of Health Sciences (UI) Háskóli Íslands University of Iceland 2018-04-16 1065-1076 https://hdl.handle.net/20.500.11815/948 https://doi.org/10.1002/fsn3.648 en eng Wiley Food Science & Nutrition;6(4) Dang, H. T. T., Gudjonsdóttir, M., Karlsdóttir, M. G., Nguyen, M., Tómasson, T., & Arason, S. (2018). Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture. Food Science & Nutrition, 6(4), 1065-1076. doi:doi:10.1002/fsn3.648 2048-7177 https://hdl.handle.net/20.500.11815/948 Food Science & Nutrition doi:10.1002/fsn3.648 info:eu-repo/semantics/openAccess Frozen storage Golden redfish Light/dark muscle Physicochemical properties Processing delay Seasonal variation Karfi Frysting Árstíðir Geymsla matvæla info:eu-repo/semantics/article 2018 ftopinvisindi https://doi.org/20.500.11815/948 https://doi.org/10.1002/fsn3.648 2022-11-18T06:51:41Z Publisher's version (útgefin grein) Physicochemical changes of Icelandic golden redfish (Sebastes marinus) as affected by seasonal variation (June and November) and raw material freshness (processed 4 and 9 days postcatch) during frozen storage (at −25°C for 20 months) were studied to find optimal conditions for production of high‐quality frozen products. Thawing loss, cooking yield, and color of the fillets as well as chemical composition, water holding capacity, pH, total volatile basic nitrogen, lipid oxidation, and hydrolysis of the light and dark muscle were analyzed every 4 months of frozen storage. Lipid hydrolysis was the main degradation process in the light muscle, while the dark muscle was more affected by lipid oxidation. Fish caught in November showed greater instability in the analyzed parameters during storage than fish caught in June, which could be linked to differences in individual poly unsaturated fatty acids between the two seasons. The quality attributes of fish processed on day 9 were similar to fish processed 4 days postcatch, except slightly higher thawing loss and yellowness, were observed in fish processed 9 days postcatch. Stability of golden redfish through frozen storage was higher in the fish caught in June than in November. United Nation University‐Fisheries Training Programme AVS‐Fund of the Ministry of Fisheries and Agriculture in Iceland. Grant Number: R029‐15 Peer Reviewed Article in Journal/Newspaper golden redfish Iceland Opin vísindi (Iceland) Food Science & Nutrition 6 4 1065 1076 |
institution |
Open Polar |
collection |
Opin vísindi (Iceland) |
op_collection_id |
ftopinvisindi |
language |
English |
topic |
Frozen storage Golden redfish Light/dark muscle Physicochemical properties Processing delay Seasonal variation Karfi Frysting Árstíðir Geymsla matvæla |
spellingShingle |
Frozen storage Golden redfish Light/dark muscle Physicochemical properties Processing delay Seasonal variation Karfi Frysting Árstíðir Geymsla matvæla Dang, Huong Gudjónsdóttir, María Karlsdottir, Magnea Van Nguyen, Minh Tómasson, Tumi Arason, Sigurjón Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture |
topic_facet |
Frozen storage Golden redfish Light/dark muscle Physicochemical properties Processing delay Seasonal variation Karfi Frysting Árstíðir Geymsla matvæla |
description |
Publisher's version (útgefin grein) Physicochemical changes of Icelandic golden redfish (Sebastes marinus) as affected by seasonal variation (June and November) and raw material freshness (processed 4 and 9 days postcatch) during frozen storage (at −25°C for 20 months) were studied to find optimal conditions for production of high‐quality frozen products. Thawing loss, cooking yield, and color of the fillets as well as chemical composition, water holding capacity, pH, total volatile basic nitrogen, lipid oxidation, and hydrolysis of the light and dark muscle were analyzed every 4 months of frozen storage. Lipid hydrolysis was the main degradation process in the light muscle, while the dark muscle was more affected by lipid oxidation. Fish caught in November showed greater instability in the analyzed parameters during storage than fish caught in June, which could be linked to differences in individual poly unsaturated fatty acids between the two seasons. The quality attributes of fish processed on day 9 were similar to fish processed 4 days postcatch, except slightly higher thawing loss and yellowness, were observed in fish processed 9 days postcatch. Stability of golden redfish through frozen storage was higher in the fish caught in June than in November. United Nation University‐Fisheries Training Programme AVS‐Fund of the Ministry of Fisheries and Agriculture in Iceland. Grant Number: R029‐15 Peer Reviewed |
author2 |
Matvæla- og næringarfræðideild (HÍ) Faculty of Food Science and Nutrition (UI) Heilbrigðisvísindasvið (HÍ) School of Health Sciences (UI) Háskóli Íslands University of Iceland |
format |
Article in Journal/Newspaper |
author |
Dang, Huong Gudjónsdóttir, María Karlsdottir, Magnea Van Nguyen, Minh Tómasson, Tumi Arason, Sigurjón |
author_facet |
Dang, Huong Gudjónsdóttir, María Karlsdottir, Magnea Van Nguyen, Minh Tómasson, Tumi Arason, Sigurjón |
author_sort |
Dang, Huong |
title |
Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture |
title_short |
Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture |
title_full |
Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture |
title_fullStr |
Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture |
title_full_unstemmed |
Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture |
title_sort |
stability of golden redfish (sebastes marinus) during frozen storage as affected by raw material freshness and season of capture |
publisher |
Wiley |
publishDate |
2018 |
url |
https://hdl.handle.net/20.500.11815/948 https://doi.org/10.1002/fsn3.648 |
genre |
golden redfish Iceland |
genre_facet |
golden redfish Iceland |
op_relation |
Food Science & Nutrition;6(4) Dang, H. T. T., Gudjonsdóttir, M., Karlsdóttir, M. G., Nguyen, M., Tómasson, T., & Arason, S. (2018). Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture. Food Science & Nutrition, 6(4), 1065-1076. doi:doi:10.1002/fsn3.648 2048-7177 https://hdl.handle.net/20.500.11815/948 Food Science & Nutrition doi:10.1002/fsn3.648 |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/20.500.11815/948 https://doi.org/10.1002/fsn3.648 |
container_title |
Food Science & Nutrition |
container_volume |
6 |
container_issue |
4 |
container_start_page |
1065 |
op_container_end_page |
1076 |
_version_ |
1766010892858687488 |