Edible coatings on frozen fish: effect of applying a chitosan-based coating on the quality of frozen salmon
Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar) The increase of fish consumption due to its nutritional characteristics, led to a stimulation of fishing industry, as regards the improvement of the processes for its conservation. Fr...
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ftunivminho:oai:repositorium.sdum.uminho.pt:1822/35318 2023-05-15T15:33:05+02:00 Edible coatings on frozen fish: effect of applying a chitosan-based coating on the quality of frozen salmon Revestimentos edíveis em pescado congelado: efeito da aplicação de um revestimento à base de quitosano na qualidade de salmão congelado Oliveira, Marina S. G. Vicente, A. A. Soares, Nuno Miguel Ferreira 2013 application/pdf http://hdl.handle.net/1822/35318 eng eng http://hdl.handle.net/1822/35318 201185652 info:eu-repo/semantics/openAccess Salmon Quality Freezing Glazing Chitosan Salmão Qualidade Congelação Vidragem Quitosano 664.95 664.8.037 Ciências Agrárias::Biotecnologia Agrária e Alimentar info:eu-repo/semantics/masterThesis 2013 ftunivminho 2022-03-20T08:08:54Z Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar) The increase of fish consumption due to its nutritional characteristics, led to a stimulation of fishing industry, as regards the improvement of the processes for its conservation. Freezing and glazing are techniques commonly used in reducing the incidence of fish deterioration processes. In order to find an alternative to complement freezing and replace water glaze, the present work aimed at evaluating the effect of edible coatings of 0.5% and 1.5% chitosan on the quality of frozen fish. Both coatings - water glazing and chitosan coatings - were applied directly on Atlantic salmon (Salmo salar) frozen and stored for 6 months at -22 °C. Comparing both coatings with each other and with control uncoated samples, several parameters such as coating/glazing loss, weight loss, drip loss, TVC, TBA, TVB-N, K-value, pH and color coordinates L*a*b* were periodically evaluated. Favorable results were found for salmon samples coated with 0.5% chitosan in the control of coating loss and for the samples coated with 1.5% chitosan in maintaining the color of the salmon and controlling microbial contamination of samples frozen and thawed. In this work several parameters, such as coating loss, weight loss, drip loss, TVC, TBA, TVB-N, and K-value maintained quite stable due to the protection provided by a correct freezing temperature and a suitable control of its maintenance. O aumento do consumo de peixe, devido às suas características nutricionais, obrigou a uma dinamização da indústria do pescado, no que respeita ao melhoramento dos processos de conservação do mesmo. A congelação e a vidragem são técnicas comumente usadas na redução da incidência dos processos de deterioração no pescado. Com o objetivo de encontrar uma alternativa que complementasse a congelação e substituísse o vidrado de água, o presente trabalho visou avaliar o efeito da aplicação de revestimentos edíveis de 0.5% e 1.5% de quitosano na ... Master Thesis Atlantic salmon Salmo salar Universidade of Minho: RepositóriUM |
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Open Polar |
collection |
Universidade of Minho: RepositóriUM |
op_collection_id |
ftunivminho |
language |
English |
topic |
Salmon Quality Freezing Glazing Chitosan Salmão Qualidade Congelação Vidragem Quitosano 664.95 664.8.037 Ciências Agrárias::Biotecnologia Agrária e Alimentar |
spellingShingle |
Salmon Quality Freezing Glazing Chitosan Salmão Qualidade Congelação Vidragem Quitosano 664.95 664.8.037 Ciências Agrárias::Biotecnologia Agrária e Alimentar Oliveira, Marina S. G. Edible coatings on frozen fish: effect of applying a chitosan-based coating on the quality of frozen salmon |
topic_facet |
Salmon Quality Freezing Glazing Chitosan Salmão Qualidade Congelação Vidragem Quitosano 664.95 664.8.037 Ciências Agrárias::Biotecnologia Agrária e Alimentar |
description |
Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar) The increase of fish consumption due to its nutritional characteristics, led to a stimulation of fishing industry, as regards the improvement of the processes for its conservation. Freezing and glazing are techniques commonly used in reducing the incidence of fish deterioration processes. In order to find an alternative to complement freezing and replace water glaze, the present work aimed at evaluating the effect of edible coatings of 0.5% and 1.5% chitosan on the quality of frozen fish. Both coatings - water glazing and chitosan coatings - were applied directly on Atlantic salmon (Salmo salar) frozen and stored for 6 months at -22 °C. Comparing both coatings with each other and with control uncoated samples, several parameters such as coating/glazing loss, weight loss, drip loss, TVC, TBA, TVB-N, K-value, pH and color coordinates L*a*b* were periodically evaluated. Favorable results were found for salmon samples coated with 0.5% chitosan in the control of coating loss and for the samples coated with 1.5% chitosan in maintaining the color of the salmon and controlling microbial contamination of samples frozen and thawed. In this work several parameters, such as coating loss, weight loss, drip loss, TVC, TBA, TVB-N, and K-value maintained quite stable due to the protection provided by a correct freezing temperature and a suitable control of its maintenance. O aumento do consumo de peixe, devido às suas características nutricionais, obrigou a uma dinamização da indústria do pescado, no que respeita ao melhoramento dos processos de conservação do mesmo. A congelação e a vidragem são técnicas comumente usadas na redução da incidência dos processos de deterioração no pescado. Com o objetivo de encontrar uma alternativa que complementasse a congelação e substituísse o vidrado de água, o presente trabalho visou avaliar o efeito da aplicação de revestimentos edíveis de 0.5% e 1.5% de quitosano na ... |
author2 |
Vicente, A. A. Soares, Nuno Miguel Ferreira |
format |
Master Thesis |
author |
Oliveira, Marina S. G. |
author_facet |
Oliveira, Marina S. G. |
author_sort |
Oliveira, Marina S. G. |
title |
Edible coatings on frozen fish: effect of applying a chitosan-based coating on the quality of frozen salmon |
title_short |
Edible coatings on frozen fish: effect of applying a chitosan-based coating on the quality of frozen salmon |
title_full |
Edible coatings on frozen fish: effect of applying a chitosan-based coating on the quality of frozen salmon |
title_fullStr |
Edible coatings on frozen fish: effect of applying a chitosan-based coating on the quality of frozen salmon |
title_full_unstemmed |
Edible coatings on frozen fish: effect of applying a chitosan-based coating on the quality of frozen salmon |
title_sort |
edible coatings on frozen fish: effect of applying a chitosan-based coating on the quality of frozen salmon |
publishDate |
2013 |
url |
http://hdl.handle.net/1822/35318 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
http://hdl.handle.net/1822/35318 201185652 |
op_rights |
info:eu-repo/semantics/openAccess |
_version_ |
1766363552634896384 |