Cristin-resultat-ID: 1844908
Sist endret: 19. februar 2021, 11:34
NVI-rapporteringsår: 2020
Resultat
Vitenskapelig artikkel
2020

Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) – effect on lipids and low molecular weight metabolites

Bidragsytere:
  • Revilija Mozuraityte
  • Inger Beate Standal
  • Janna Cropotova
  • Emilia Budzko og
  • Turid Rustad

Tidsskrift

International Journal of Food Science & Technology
ISSN 0950-5423
e-ISSN 1365-2621
NVI-nivå 1

Om resultatet

Vitenskapelig artikkel
Publiseringsår: 2020
Publisert online: 2020
Trykket: 2020
Sider: 1 - 11

Importkilder

Scopus-ID: 2-s2.0-85092375407

Beskrivelse Beskrivelse

Tittel

Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) – effect on lipids and low molecular weight metabolites

Sammendrag

Quality changes in Atlantic mackerel fillets during superchilled, chilled and frozen storage focusing on lipid quality, colour and changes in low molecular weight metabolites relevant for quality and safety were studied. Low formation of oxidation products was observed in chilled (up to 7 days), superchilled (up to 14 days) and frozen storage (up to one year). Only slight formation of TBARS was measured in the samples which correlated with the increasing fillet yellowness. The profile of low molecular weight compounds, analysed by high‐resolution NMR, showed clear grouping of the different samples according to both treatment and storage time. The increase in K‐value was highest in the chilled samples, reaching a K‐value of 93 ± 3% on day 5, exceeding the proposed limit of human consumption (80%) while superchilling reached a K‐value of ca 90 % after 14 days. Frozen samples showed acceptable quality in the whole storage period.

Bidragsytere

Revilija Mozuraityte

  • Tilknyttet:
    Forfatter
    ved Fiskeri og ny biomarin industri ved SINTEF Ocean

Inger Beate Standal

  • Tilknyttet:
    Forfatter
    ved Fiskeri og ny biomarin industri ved SINTEF Ocean
Aktiv cristin-person

Janna Cropotova

  • Tilknyttet:
    Forfatter
    ved Institutt for bioteknologi og matvitenskap ved Norges teknisk-naturvitenskapelige universitet

Emilia Budzko

  • Tilknyttet:
    Forfatter
    ved Institutt for bioteknologi og matvitenskap ved Norges teknisk-naturvitenskapelige universitet

Turid Rustad

  • Tilknyttet:
    Forfatter
    ved Institutt for bioteknologi og matvitenskap ved Norges teknisk-naturvitenskapelige universitet
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