کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8920029 | 1643258 | 2017 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of storage temperature and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream (Sparus aurata) fillets
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم آبزیان
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Osmotic pre-treatment led to significant shelf-life extension of fillets, in terms of microbial growth, chemical changes and organoleptic deterioration. The pre-treatment with the alternative solutes led to depression of the freezing point (â1.8, â2.6, â3.2 and â3.5 °C for the untreated samples and the osmotically pre-treated with HDM, HDM + treh and HDM + gluc, respectively). TVB-N values were higher in untreated samples, followed by osmotically treated fillets, mainly at higher storage temperatures (i.e. 10 and 15 °C). Based on the mathematical models for sensory evaluation scoring, the shelf-life was 12, 19, 22 and 22 days at 0 °C for untreated and osmotically pre-treated with HDM, HDM + treh and HDM + gluc fish slices, respectively, while the respective values at â3 °C were 21, 35, 38 and 38 days. The alternative solutes had no significant effect on the quality and shelf-life of pre-treated fish fillet during storage at refrigerated conditions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Aquaculture and Fisheries - Volume 2, Issue 1, January 2017, Pages 39-47
Journal: Aquaculture and Fisheries - Volume 2, Issue 1, January 2017, Pages 39-47
نویسندگان
Theofania N. Tsironi, Petros S. Taoukis,