Effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambers
Freezing and glazing are techniques commonly used to reduce the incidence of fish deterioration processes. In order to find an alternative to complement freezing and replace water glazing, the present work aimed at evaluating the effect of water glazing and edible coatings of 0.5% w/v and 1.5% w/v c...
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Online Access: | http://hdl.handle.net/1822/33100 https://doi.org/10.1016/j.lwt.2014.12.009 |
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ftunivminho:oai:repositorium.sdum.uminho.pt:1822/33100 2023-05-15T15:32:14+02:00 Effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambers Soares, Nuno M. Oliveira, Marina S. G. Vicente, A. A. 2015 application/pdf http://hdl.handle.net/1822/33100 https://doi.org/10.1016/j.lwt.2014.12.009 eng eng Elsevier Soares, N. M. F.; Oliveira, Marina S. G.; Vicente, A. A., Effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambers. LWT - Food Science and Technology, 61(2), 524-531, 2015 0023-6438 http://hdl.handle.net/1822/33100 doi:10.1016/j.lwt.2014.12.009 info:eu-repo/semantics/openAccess Salmon Quality Freezing Glazing Chitosan Science & Technology info:eu-repo/semantics/article 2015 ftunivminho https://doi.org/10.1016/j.lwt.2014.12.009 2022-03-20T08:22:26Z Freezing and glazing are techniques commonly used to reduce the incidence of fish deterioration processes. In order to find an alternative to complement freezing and replace water glazing, the present work aimed at evaluating the effect of water glazing and edible coatings of 0.5% w/v and 1.5% w/v chitosan on quality parameters of frozen fish. Both types of coatings - water glazing and chitosan coatings - were applied directly on frozen Atlantic salmon (Salmo salar) and stored for 9 months at -22 °C. Several parameters such as coating/glazing loss, weight loss, drip loss, Total Viable Counts (TVC), Total Volatile Basic-Nitrogen (TVB-N), K-value, pH and color coordinates L*a*b* were periodically evaluated in order to compare glazing with the chitosan-based coatings and uncoated control samples. Samples coated with 1.5% w/v chitosan performed better in maintaining the color of the salmon and controlling microbial contamination of frozen and thawed ... Article in Journal/Newspaper Atlantic salmon Salmo salar Universidade of Minho: RepositóriUM LWT - Food Science and Technology 61 2 524 531 |
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Open Polar |
collection |
Universidade of Minho: RepositóriUM |
op_collection_id |
ftunivminho |
language |
English |
topic |
Salmon Quality Freezing Glazing Chitosan Science & Technology |
spellingShingle |
Salmon Quality Freezing Glazing Chitosan Science & Technology Soares, Nuno M. Oliveira, Marina S. G. Vicente, A. A. Effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambers |
topic_facet |
Salmon Quality Freezing Glazing Chitosan Science & Technology |
description |
Freezing and glazing are techniques commonly used to reduce the incidence of fish deterioration processes. In order to find an alternative to complement freezing and replace water glazing, the present work aimed at evaluating the effect of water glazing and edible coatings of 0.5% w/v and 1.5% w/v chitosan on quality parameters of frozen fish. Both types of coatings - water glazing and chitosan coatings - were applied directly on frozen Atlantic salmon (Salmo salar) and stored for 9 months at -22 °C. Several parameters such as coating/glazing loss, weight loss, drip loss, Total Viable Counts (TVC), Total Volatile Basic-Nitrogen (TVB-N), K-value, pH and color coordinates L*a*b* were periodically evaluated in order to compare glazing with the chitosan-based coatings and uncoated control samples. Samples coated with 1.5% w/v chitosan performed better in maintaining the color of the salmon and controlling microbial contamination of frozen and thawed ... |
format |
Article in Journal/Newspaper |
author |
Soares, Nuno M. Oliveira, Marina S. G. Vicente, A. A. |
author_facet |
Soares, Nuno M. Oliveira, Marina S. G. Vicente, A. A. |
author_sort |
Soares, Nuno M. |
title |
Effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambers |
title_short |
Effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambers |
title_full |
Effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambers |
title_fullStr |
Effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambers |
title_full_unstemmed |
Effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambers |
title_sort |
effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambers |
publisher |
Elsevier |
publishDate |
2015 |
url |
http://hdl.handle.net/1822/33100 https://doi.org/10.1016/j.lwt.2014.12.009 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
Soares, N. M. F.; Oliveira, Marina S. G.; Vicente, A. A., Effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambers. LWT - Food Science and Technology, 61(2), 524-531, 2015 0023-6438 http://hdl.handle.net/1822/33100 doi:10.1016/j.lwt.2014.12.009 |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/10.1016/j.lwt.2014.12.009 |
container_title |
LWT - Food Science and Technology |
container_volume |
61 |
container_issue |
2 |
container_start_page |
524 |
op_container_end_page |
531 |
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1766362733310115840 |