Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment
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منابع مشابه
Rancidity Development in Frozen Pelagic Fish: Influence of Slurry Ice as Preliminary Chilling Treatment
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 The slurry ice technology has shown profitable advantages when employed instead of traditional flake ice for the manufacture of chilled aquatic species. The present work is aimed at evaluating the effect of slurry ice as a preliminary treatment prior to frozen storage. For it, specimens of a small pelagic fatty fish species (sardine; Sardina pi...
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Brine freezing was applied to two small pelagic underutilised fish species (mackerel, Scomber scombrus; horse mackerel Trachurus trachurus). Rancidity development was studied during their frozen (-18oC) storage up to 9 months and quality change results were compared to common freezing conditions (control treatment). Fish samples treated under brine freezing conditions showed a higher lipid oxid...
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The rancidification of walnuts was promoted by storing shelled kernels at 38°C for 4 weeks. Of six varieties tested, only 'Howard' and 'Chandler' kernels went rancid during this period. Their deterioration was preceded by the appearance of lipase (an oil digesting enzyme) in kernels and an accumulation of free fatty acids in the oil. The implications and limitations of these observations are di...
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Gutting handling was applied to fresh horse mackerel (Trachurus trachurus) to study its effect on rancidity development during the frozen storage (up to 12 months at 20oC). For it, chemical (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA-i; fluorescence ratio, FR) and sensory (odour and taste) analyses were carried out. Results showed that gutting treatment of horse m...
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ژورنال
عنوان ژورنال: LWT - Food Science and Technology
سال: 2007
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2006.05.011