Quality changes during superchilled storage of cod (Gadus morhua) fillets

被引：230

作者：

Duun, A. S. ^{[1
]}

Rustad, T. ^{[1
]}

机构：

[1] NTNU, Dept Biotechnol, NO-7491 Trondheim, Norway

来源：

FOOD CHEMISTRY | 2007年 / 105卷 / 03期

关键词：

superchilling; cod; Gadus morhua; bacterial count; SPB; drip loss; liquid loss; protein extractability; pH; free amino acid;

D O I：

10.1016/j.foodchem.2007.05.020

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Superchilling is a method with potential for extending the shelf life of food products by partial freezing. For centuries, Atlantic cod (Gadus morhua) has been the most important commercial species in the North Atlantic fisheries and is now regarded as a very promising species in cold water fish farming. In the present work, superchilled storage at -2.2 degrees C of fillet portions of farmed cod was investigated. Superchilled cod showed increased shelf life with respect to reduced growth of sulphide producing bacteria compared to ice chilled. Drip loss was lower in superchilled cod. However, liquid loss by low-speed centrifugation was higher in superchilled cod fillets compared to ice chilled. This can be explained by freeze denaturation of muscle proteins, which is supported by the lower extractability of salt soluble proteins. There is a need for process optimization to minimize protein denaturation. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1067 / 1075

页数：9

共 39 条

[1] RELATION BETWEEN PROTEIN EXTRACTABILITY AND FREE FATTY ACID PRODUCTION IN COD MUSCLE AGED IN ICE [J].