Study of the variables affecting the thickness of an edible coating applied on frozen fish
Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar) Fish consumption has gradually increased in recent years, mainly due to its unique nutritional characteristics and their benefits to the health of consumers. Glazing is a technique us...
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ftunivminho:oai:repositorium.sdum.uminho.pt:1822/35477 2023-05-15T15:33:03+02:00 Study of the variables affecting the thickness of an edible coating applied on frozen fish Estudo das variáveis que afetam a espessura de um revestimento edível aplicado em pescado congelado Fernandes, Tiago António da Silva Pereira Vicente, A. A. Soares, Nuno Miguel Ferreira 2014 application/pdf http://hdl.handle.net/1822/35477 eng eng http://hdl.handle.net/1822/35477 201143089 info:eu-repo/semantics/openAccess Salmon Glazing Water Chitosan Thickness Salmão Vidragem Água Quitosano Espessura 664.95 664.8.037 621.798 Engenharia e Tecnologia::Outras Engenharias e Tecnologias info:eu-repo/semantics/masterThesis 2014 ftunivminho 2022-03-20T08:10:38Z Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar) Fish consumption has gradually increased in recent years, mainly due to its unique nutritional characteristics and their benefits to the health of consumers. Glazing is a technique used in addition to freezing and is intended to retard the deterioration of fish. This work focuses in the study of the variables (fish temperature, coating temperature, dipping time) that affect the thickness of an edible coating (water glaze and 1.5% chitosan) applied on frozen fish. Samples of frozen Atlantic salmon (Salmo salar) at -15, -20, -25 °C were glazed with water at 0.5, 1.5, 2.5 °C and coated with chitosan at 2.5, 5, 8 °C during 10 to 60 seconds. For both water and chitosan lowering the salmon and coating temperature results in an increase of the thickness. The thickness of the coatings used was always higher for chitosan than for water, reaching a maximum thickness of (1.41±0.05) mm for chitosan and (0.84±0.03) mm in water. By DSC analysis it was found that both freezing temperature and cystallization heat are lower in 1.5% chitosan solution than in water, which favors the phase change. Salmon temperature profiles allowed confirming, for different dipping conditions, if the salmon temperature is within the limits of food safety for the growth of microorganisms pathogens. The maximum time salmon may be dipped in the coating (safe dipping time) for the tested conditions never exceeds 40 seconds. The average temperature of the coating that adhered to the salmon was determined experimentally, being important for future attempts to predict the coating thickness. O consumo de peixe tem aumentado progressivamente nos últimos anos, devido sobretudo às suas características nutricionais únicas e aos seus beneficios para a saúde dos consumidores. A vidragem é uma técnica usado como suplemento à congelação e a sua finalidade é retardar a deterioração do pescado. Este trabalho foca-se no estudo das variáveis ... Master Thesis Atlantic salmon Salmo salar Universidade of Minho: RepositóriUM Foca ENVELOPE(-55.384,-55.384,-60.986,-60.986) |
institution |
Open Polar |
collection |
Universidade of Minho: RepositóriUM |
op_collection_id |
ftunivminho |
language |
English |
topic |
Salmon Glazing Water Chitosan Thickness Salmão Vidragem Água Quitosano Espessura 664.95 664.8.037 621.798 Engenharia e Tecnologia::Outras Engenharias e Tecnologias |
spellingShingle |
Salmon Glazing Water Chitosan Thickness Salmão Vidragem Água Quitosano Espessura 664.95 664.8.037 621.798 Engenharia e Tecnologia::Outras Engenharias e Tecnologias Fernandes, Tiago António da Silva Pereira Study of the variables affecting the thickness of an edible coating applied on frozen fish |
topic_facet |
Salmon Glazing Water Chitosan Thickness Salmão Vidragem Água Quitosano Espessura 664.95 664.8.037 621.798 Engenharia e Tecnologia::Outras Engenharias e Tecnologias |
description |
Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar) Fish consumption has gradually increased in recent years, mainly due to its unique nutritional characteristics and their benefits to the health of consumers. Glazing is a technique used in addition to freezing and is intended to retard the deterioration of fish. This work focuses in the study of the variables (fish temperature, coating temperature, dipping time) that affect the thickness of an edible coating (water glaze and 1.5% chitosan) applied on frozen fish. Samples of frozen Atlantic salmon (Salmo salar) at -15, -20, -25 °C were glazed with water at 0.5, 1.5, 2.5 °C and coated with chitosan at 2.5, 5, 8 °C during 10 to 60 seconds. For both water and chitosan lowering the salmon and coating temperature results in an increase of the thickness. The thickness of the coatings used was always higher for chitosan than for water, reaching a maximum thickness of (1.41±0.05) mm for chitosan and (0.84±0.03) mm in water. By DSC analysis it was found that both freezing temperature and cystallization heat are lower in 1.5% chitosan solution than in water, which favors the phase change. Salmon temperature profiles allowed confirming, for different dipping conditions, if the salmon temperature is within the limits of food safety for the growth of microorganisms pathogens. The maximum time salmon may be dipped in the coating (safe dipping time) for the tested conditions never exceeds 40 seconds. The average temperature of the coating that adhered to the salmon was determined experimentally, being important for future attempts to predict the coating thickness. O consumo de peixe tem aumentado progressivamente nos últimos anos, devido sobretudo às suas características nutricionais únicas e aos seus beneficios para a saúde dos consumidores. A vidragem é uma técnica usado como suplemento à congelação e a sua finalidade é retardar a deterioração do pescado. Este trabalho foca-se no estudo das variáveis ... |
author2 |
Vicente, A. A. Soares, Nuno Miguel Ferreira |
format |
Master Thesis |
author |
Fernandes, Tiago António da Silva Pereira |
author_facet |
Fernandes, Tiago António da Silva Pereira |
author_sort |
Fernandes, Tiago António da Silva Pereira |
title |
Study of the variables affecting the thickness of an edible coating applied on frozen fish |
title_short |
Study of the variables affecting the thickness of an edible coating applied on frozen fish |
title_full |
Study of the variables affecting the thickness of an edible coating applied on frozen fish |
title_fullStr |
Study of the variables affecting the thickness of an edible coating applied on frozen fish |
title_full_unstemmed |
Study of the variables affecting the thickness of an edible coating applied on frozen fish |
title_sort |
study of the variables affecting the thickness of an edible coating applied on frozen fish |
publishDate |
2014 |
url |
http://hdl.handle.net/1822/35477 |
long_lat |
ENVELOPE(-55.384,-55.384,-60.986,-60.986) |
geographic |
Foca |
geographic_facet |
Foca |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
http://hdl.handle.net/1822/35477 201143089 |
op_rights |
info:eu-repo/semantics/openAccess |
_version_ |
1766363519786156032 |