Fish quality - Gutted saithe (Pollachius virens) during iced storage on board

被引：0

作者：

Schubring, Reinhard ^{[1
]}

Mierke-Kiemeyer, Sabine ^{[1
]}

Kroeger, Michael ^{[1
]}

Oberheitmann, Boris ^{[2
]}

Schimmer, Ove ^{[2
]}

Hemmy, Britta ^{[3
]}

机构：

[1] Inst Sicherheit & Qualitat Milch & Fisch, Bundesforsch Inst Ernahrung & Lebensmittel, MRI, D-22767 Hamburg, Germany

[2] Sequid GmbH, D-28359 Bremen, Germany

[3] Deutsch See GmbH, Qualitatssicherung, D-27572 Bremerhaven, Germany

来源：

DEUTSCHE LEBENSMITTEL-RUNDSCHAU | 2008年 / 104卷 / 08期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The decrease in freshness of gutted saithe during iced storage on board for 10 days was monitored using different methods (sensory, chemical and physical). A very good correlation to the time of storage (deviation in the range of 1 to 1.5 days) and to the sensory evaluation by quality index method (deviation less then 10 per cent) was found by using time domain reflectometry of muscle and skin as well as by the use of the contactless and non-destructive image processing of tissue and skin. Both methods allow shortly and with low effort an estimation of the freshness of iced fish.

引用

页码：365 / 372

页数：8

共 50 条

[11] CHANGES IN LIPIDS AND NITROGENOUS COMPOUNDS IN COD (GADUS-MORHUA) AND SAITHE (POLLACHIUS-VIRENS) DURING FROZEN STORAGE
ORLICK, B
OEHLENSCHLAGER, J
SCHREIBER, W
ARCHIV FUR FISCHEREIWISSENSCHAFT, 1991, 41 (01): : 89 - 99
[12] Stability of fish powder made from saithe (Pollachius virens) as measured by lipid oxidation and functional properties
Bragadottir, Margret
Reynisson, Eyjolfur
Porainsdottir, Kristin A.
Arason, Sigurjon
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2007, 16 (01) : 115 - 136
[13] Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens)
Karlsdottir, Magnea G., 1600, Elsevier Ltd (164):
[14] Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens)
Karlsdottir, Magnea G.
Sveinsdottir, Kolbrun
Kristinsson, Hordur G.
Villot, Dominique
Craft, Brian D.
Arason, Sigurjon
FOOD CHEMISTRY, 2014, 164 : 476 - 484
[15] Changes in Antioxidative Capacity of Saithe (Pollachius virens) and Shrimp (Pandalus borealis) during in Vitro Digestion
Jensen, Ida-Johanne
Abrahamsen, Hogne
Maehre, Hanne K.
Elvevoll, Edel O.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (22) : 10928 - 10932
[16] Commercial gillnetting is more stressful for saithe (Pollachius virens L.) than jigging: but is fillet quality affected?
Toledo-Guedes, Kilian
Ulvan, Eva M.
Uglem, Ingebrigt
AQUATIC LIVING RESOURCES, 2016, 29 (02)
[17] Quality of wild-captured saithe (Pollachius virens L.) fed formulated diets for 8 months
Ottera, Hakon
Karlsen, Orjan
Slinde, Erik
Olsen, Rolf Erik
AQUACULTURE RESEARCH, 2009, 40 (11) : 1310 - 1319
[18] The Effects of Short-Time Temperature Abuse on the Microbial and Sensory Quality of Chilled Saithe (Pollachius virens) Fillets
Mu, Gang
Jonsson, Asbjorn
Bergsson, Arnljotur B.
Thorarinsdottir, Kristin A.
JOURNAL OF FOOD SCIENCE, 2017, 82 (11) : 2690 - 2699
[19] Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements
María Gudjónsdóttir
Magnea Gudrún Karlsdóttir
Sigurjón Arason
Turid Rustad
Journal of Food Science and Technology, 2013, 50 : 228 - 238
[20] Silage for upcycling oil from saithe (Pollachius virens) viscera-Effect of raw material freshness on the oil quality
Meidell, Line Skontorp
Slizyte, Rasa
Mozuraityte, Revilija
Carvajal, Ana Karina
Rustad, Turid
Standal, Inger Beate
Kopczyk, Monika
Falch, Eva
HELIYON, 2023, 9 (06)

← 1 2 3 4 5 →