Application of chitosan-based coatings on frozen salmon - Sensory assessment and retail simulation approach
GLUPOR 12 - 12nd International Meeting of the Portuguese Carbohydrate Chemistry Group Due to an increase in fish consumption over the past years , in comb ination with the perishable nature of fish , the fish industry has given an added focus on the improvement of the currently used fish preservatio...
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Sociedade Portuguesa de Química
2017
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ftunivminho:oai:repositorium.sdum.uminho.pt:1822/47330 2023-05-15T15:33:03+02:00 Application of chitosan-based coatings on frozen salmon - Sensory assessment and retail simulation approach Silva, Pedro Miguel Peixoto da Soares, Nuno Miguel Ferreira Barbosa, C. Pinheiro, Rita Vicente, A. A. 2017-09-11 application/pdf http://hdl.handle.net/1822/47330 eng eng Sociedade Portuguesa de Química http://glupor12.eventos.chemistry.pt/ Silva, Pedro; Pires, N.; Barbosa, C.; Pinheiro, Rita; Vicente, António A., Application of chitosan-based coatings on frozen salmon - Sensory assessment and retail simulation approach. GLUPOR 12 - 12nd International Meeting of the Portuguese Carbohydrate Chemistry Group. No. P32, Aveiro, Portugal, 11-13 September, 114, 2017. http://hdl.handle.net/1822/47330 info:eu-repo/semantics/openAccess Ciências Agrárias::Biotecnologia Agrária e Alimentar info:eu-repo/semantics/conferenceAbstract 2017 ftunivminho 2022-03-20T08:13:12Z GLUPOR 12 - 12nd International Meeting of the Portuguese Carbohydrate Chemistry Group Due to an increase in fish consumption over the past years , in comb ination with the perishable nature of fish , the fish industry has given an added focus on the improvement of the currently used fish preservation techniques. Chitosan coatings may add improvements to the traditional water glazing , name ly in physical and ant i- microbial protection , allowing for shelf life extension. Nevertheless , during retail storage , frozen fish products can suffer temperature variations that lead to a decrease in quality. These temperature var iations can be caused by a multitude of reasons , some of which are easy to control , while others are due to unforeseen circumstances . In either case , thermal stress can often affect frozen fish products and this effect is of considerable importance . This work was meant to determ ine the influence of chitosan coatings in the organoleptic characteristics of salmon as well as report a strategy to help mitigate the effects of thermal stress of frozen fish samples .A 15 g/L chitosan solution was applied on frozen salmon samples through dipping at a temperature of 8 °C, wi th a dipping time of 10 s; water glazing was applied as blank treatment at 0.5 °C, with a dipping time of 40 s. Some of the samples were submitted to retail- simulated thermal stress conditions (i. e. a temperature variation of -15 °C to -5 °C was enforced ), and studied during a 70-days long experiment , while others were used to assess the sensory properties of chitosan coat ings on Atlantic salmon (Sa/mo salar) and were compared with uncoated and water glazed samples over a six-month storage period at -18 °C. Retail simulation samples were tested for variations in pH , coat i ng loss and color , while samples used for sensory analys is were evaluated by a sensory panel (frozen , frozen+thawed and frozen +thawed+cooked samples were assessed ,) regarding its organolept ic properties , and textural analysis , by means of a ... Other/Unknown Material Atlantic salmon Universidade of Minho: RepositóriUM |
institution |
Open Polar |
collection |
Universidade of Minho: RepositóriUM |
op_collection_id |
ftunivminho |
language |
English |
topic |
Ciências Agrárias::Biotecnologia Agrária e Alimentar |
spellingShingle |
Ciências Agrárias::Biotecnologia Agrária e Alimentar Silva, Pedro Miguel Peixoto da Soares, Nuno Miguel Ferreira Barbosa, C. Pinheiro, Rita Vicente, A. A. Application of chitosan-based coatings on frozen salmon - Sensory assessment and retail simulation approach |
topic_facet |
Ciências Agrárias::Biotecnologia Agrária e Alimentar |
description |
GLUPOR 12 - 12nd International Meeting of the Portuguese Carbohydrate Chemistry Group Due to an increase in fish consumption over the past years , in comb ination with the perishable nature of fish , the fish industry has given an added focus on the improvement of the currently used fish preservation techniques. Chitosan coatings may add improvements to the traditional water glazing , name ly in physical and ant i- microbial protection , allowing for shelf life extension. Nevertheless , during retail storage , frozen fish products can suffer temperature variations that lead to a decrease in quality. These temperature var iations can be caused by a multitude of reasons , some of which are easy to control , while others are due to unforeseen circumstances . In either case , thermal stress can often affect frozen fish products and this effect is of considerable importance . This work was meant to determ ine the influence of chitosan coatings in the organoleptic characteristics of salmon as well as report a strategy to help mitigate the effects of thermal stress of frozen fish samples .A 15 g/L chitosan solution was applied on frozen salmon samples through dipping at a temperature of 8 °C, wi th a dipping time of 10 s; water glazing was applied as blank treatment at 0.5 °C, with a dipping time of 40 s. Some of the samples were submitted to retail- simulated thermal stress conditions (i. e. a temperature variation of -15 °C to -5 °C was enforced ), and studied during a 70-days long experiment , while others were used to assess the sensory properties of chitosan coat ings on Atlantic salmon (Sa/mo salar) and were compared with uncoated and water glazed samples over a six-month storage period at -18 °C. Retail simulation samples were tested for variations in pH , coat i ng loss and color , while samples used for sensory analys is were evaluated by a sensory panel (frozen , frozen+thawed and frozen +thawed+cooked samples were assessed ,) regarding its organolept ic properties , and textural analysis , by means of a ... |
format |
Other/Unknown Material |
author |
Silva, Pedro Miguel Peixoto da Soares, Nuno Miguel Ferreira Barbosa, C. Pinheiro, Rita Vicente, A. A. |
author_facet |
Silva, Pedro Miguel Peixoto da Soares, Nuno Miguel Ferreira Barbosa, C. Pinheiro, Rita Vicente, A. A. |
author_sort |
Silva, Pedro Miguel Peixoto da |
title |
Application of chitosan-based coatings on frozen salmon - Sensory assessment and retail simulation approach |
title_short |
Application of chitosan-based coatings on frozen salmon - Sensory assessment and retail simulation approach |
title_full |
Application of chitosan-based coatings on frozen salmon - Sensory assessment and retail simulation approach |
title_fullStr |
Application of chitosan-based coatings on frozen salmon - Sensory assessment and retail simulation approach |
title_full_unstemmed |
Application of chitosan-based coatings on frozen salmon - Sensory assessment and retail simulation approach |
title_sort |
application of chitosan-based coatings on frozen salmon - sensory assessment and retail simulation approach |
publisher |
Sociedade Portuguesa de Química |
publishDate |
2017 |
url |
http://hdl.handle.net/1822/47330 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_relation |
http://glupor12.eventos.chemistry.pt/ Silva, Pedro; Pires, N.; Barbosa, C.; Pinheiro, Rita; Vicente, António A., Application of chitosan-based coatings on frozen salmon - Sensory assessment and retail simulation approach. GLUPOR 12 - 12nd International Meeting of the Portuguese Carbohydrate Chemistry Group. No. P32, Aveiro, Portugal, 11-13 September, 114, 2017. http://hdl.handle.net/1822/47330 |
op_rights |
info:eu-repo/semantics/openAccess |
_version_ |
1766363521738604544 |