Sensory, Microbiological and Chemical Assessment of Cod (Gadus morhua) Fillets during Chilled Storage as Influenced by Bleeding Methods
The effects of seawater and slurry ice bleedingmethods on the sensory, microbiological and chemical qualitychanges of cod fillets during chilled storage were examined in thisstudy. The results from sensory evaluation showed that slurry icebleeding method prolonged the shelf life of cod fillets up to...
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ftzenodo:oai:zenodo.org:1086989 2024-09-15T18:07:18+00:00 Sensory, Microbiological and Chemical Assessment of Cod (Gadus morhua) Fillets during Chilled Storage as Influenced by Bleeding Methods Minh Van Nguyen Magnea Gudrun Karlsdottir Adalheidur Olafsdottir Arnljotur Bjarki Bergsson Sigurjon Arason 2013-07-29 https://doi.org/10.5281/zenodo.1086989 eng eng Zenodo https://zenodo.org/communities/waset https://doi.org/10.5281/zenodo.1086988 https://doi.org/10.5281/zenodo.1086989 oai:zenodo.org:1086989 info:eu-repo/semantics/openAccess Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode Bleeding method chilled storage microbial growth sensory evaluation info:eu-repo/semantics/article 2013 ftzenodo https://doi.org/10.5281/zenodo.108698910.5281/zenodo.1086988 2024-07-25T13:13:05Z The effects of seawater and slurry ice bleedingmethods on the sensory, microbiological and chemical qualitychanges of cod fillets during chilled storage were examined in thisstudy. The results from sensory evaluation showed that slurry icebleeding method prolonged the shelf life of cod fillets up to 13-14days compared to 10-11 days for fish bled in seawater. Slurry icebleeding method also led to a slower microbial growth andbiochemical developments, resulting lower total plate count (TPC),H2S-producing bacteria count, total volatile basic nitrogen (TVB-N),trimethylamine (TMA), free fatty acid (FFA) content and higherphospholipid content (PL) compared to those of samples bled inseawater. The results of principle component analysis revealed thatTPC, H2S-producing bacteria, TVB-N, TMA and FFA were insignificant correlation. They were also in negative correlation withsensory evaluation (Torry score), PL and water holding capacity(WHC). Article in Journal/Newspaper Gadus morhua Zenodo |
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English |
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Bleeding method chilled storage microbial growth sensory evaluation |
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Bleeding method chilled storage microbial growth sensory evaluation Minh Van Nguyen Magnea Gudrun Karlsdottir Adalheidur Olafsdottir Arnljotur Bjarki Bergsson Sigurjon Arason Sensory, Microbiological and Chemical Assessment of Cod (Gadus morhua) Fillets during Chilled Storage as Influenced by Bleeding Methods |
topic_facet |
Bleeding method chilled storage microbial growth sensory evaluation |
description |
The effects of seawater and slurry ice bleedingmethods on the sensory, microbiological and chemical qualitychanges of cod fillets during chilled storage were examined in thisstudy. The results from sensory evaluation showed that slurry icebleeding method prolonged the shelf life of cod fillets up to 13-14days compared to 10-11 days for fish bled in seawater. Slurry icebleeding method also led to a slower microbial growth andbiochemical developments, resulting lower total plate count (TPC),H2S-producing bacteria count, total volatile basic nitrogen (TVB-N),trimethylamine (TMA), free fatty acid (FFA) content and higherphospholipid content (PL) compared to those of samples bled inseawater. The results of principle component analysis revealed thatTPC, H2S-producing bacteria, TVB-N, TMA and FFA were insignificant correlation. They were also in negative correlation withsensory evaluation (Torry score), PL and water holding capacity(WHC). |
format |
Article in Journal/Newspaper |
author |
Minh Van Nguyen Magnea Gudrun Karlsdottir Adalheidur Olafsdottir Arnljotur Bjarki Bergsson Sigurjon Arason |
author_facet |
Minh Van Nguyen Magnea Gudrun Karlsdottir Adalheidur Olafsdottir Arnljotur Bjarki Bergsson Sigurjon Arason |
author_sort |
Minh Van Nguyen |
title |
Sensory, Microbiological and Chemical Assessment of Cod (Gadus morhua) Fillets during Chilled Storage as Influenced by Bleeding Methods |
title_short |
Sensory, Microbiological and Chemical Assessment of Cod (Gadus morhua) Fillets during Chilled Storage as Influenced by Bleeding Methods |
title_full |
Sensory, Microbiological and Chemical Assessment of Cod (Gadus morhua) Fillets during Chilled Storage as Influenced by Bleeding Methods |
title_fullStr |
Sensory, Microbiological and Chemical Assessment of Cod (Gadus morhua) Fillets during Chilled Storage as Influenced by Bleeding Methods |
title_full_unstemmed |
Sensory, Microbiological and Chemical Assessment of Cod (Gadus morhua) Fillets during Chilled Storage as Influenced by Bleeding Methods |
title_sort |
sensory, microbiological and chemical assessment of cod (gadus morhua) fillets during chilled storage as influenced by bleeding methods |
publisher |
Zenodo |
publishDate |
2013 |
url |
https://doi.org/10.5281/zenodo.1086989 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_relation |
https://zenodo.org/communities/waset https://doi.org/10.5281/zenodo.1086988 https://doi.org/10.5281/zenodo.1086989 oai:zenodo.org:1086989 |
op_rights |
info:eu-repo/semantics/openAccess Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode |
op_doi |
https://doi.org/10.5281/zenodo.108698910.5281/zenodo.1086988 |
_version_ |
1810444674344681472 |