کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7589349 | 1492091 | 2016 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Pacific whiting frozen fillets as affected by postharvest processing and storage conditions
ترجمه فارسی عنوان
فلفل یخ زده ساحلی اقیانوس آرام تحت تاثیر شرایط پس از برداشت و ذخیره سازی قرار می گیرد
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Whole fish and H&G (headed and gutted) fish were stored under refrigeration (<4 °C) for 0, 2, and 5 days and subsequently filleted and frozen at â18 °C and â80 °C. Frozen fillets were analyzed during 24 weeks of storage. The activity of trimethylamine-N-oxide demethylase (TMAOase) decreased more quickly at â18 °C than â80 °C. TMAOase reduction was distinctively noted at â18 °C storage. Formaldehyde (FA) induced by TMAOase increased at all treatments at â18 °C as frozen storage extended to 24 weeks, but it was near zero at â80 °C up to 12 weeks of storage. Textural toughening, low water retention ability, and low salt soluble protein resulted from the denaturation function of FA. A sudden decrease in surface hydrophobicity at 24 weeks, when stored at â18 °C, resulted from FA-induced unfolding and subsequent aggregation. FA concentration appeared to affect protein aggregations and textual toughening of fillets during frozen storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 201, 15 June 2016, Pages 177-184
Journal: Food Chemistry - Volume 201, 15 June 2016, Pages 177-184
نویسندگان
Jinhwan Lee, Jae W. Park,