کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4564406 | 1330936 | 2010 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of frozen storage on aptitude of sardine and dolphinfish for cold-smoking process
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Stability of dolphinfish (Coryphaena hippurus) and sardines (Sardina pilchardus) of different fat content (lean and fatty sardines) during frozen storage and its suitability for cold-smoking throughout storage were evaluated in order to overcome seasonal and excess catches of these species. Dolphinfish showed a relative stability regarding protein functionality (protein solubility, apparent viscosity, water and lipid holding capacity), lipid oxidation and total volatile basic nitrogen (TVBN) accumulation, which led to high acceptability ratings of the resulting smoked product throughout frozen storage (340 days). However, both lean and fatty sardines showed a marked loss of protein functionality, which coincided with the accumulation of oxidation products and TVBN. Freezing of raw muscle may become a valuable preservation method for the smoking industry to overcome the short caught period of dolphinfish in the Balearic Islands and to make use of excess catches of both, lean and fatty sardine. High quality smoked products may be obtained from the frozen muscle during approximately twelve, four and two months of frozen storage for Dolphinfish, lean and fatty sardine, respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 43, Issue 8, October 2010, Pages 1246-1252
Journal: LWT - Food Science and Technology - Volume 43, Issue 8, October 2010, Pages 1246-1252
نویسندگان
JoaquÃn Gómez-Estaca, Begoña Giménez, Carmen Gómez-Guillén, Pilar Montero,