| 1. |
- Karl, H., et al.
(författare)
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WEFTA interlaboratory comparison on salt determination in fishery products
- 2002
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Ingår i: Journal of Aquatic Food Product Technology. - 1049-8850 .- 1547-0636. ; 11:42067, s. 215-228
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Tidskriftsartikel (refereegranskat)abstract
- The FAO/WHO Codex Alimentarius Commission has laid down a Codex standard for salted and dried salted fish which requires an official determination method of the salt content. A draft of an analytical method has been elaborated by a Codex working group and the WEFTA working group on analytical methods and was asked to validate this method. Seventeen laboratories out of 10 countries participated in a WEFFA collaborative trial on salt determination in fish and fishery products. Four samples containing different salt contents were distributed, including two spiked samples and two typical commercial products. All laboratories applied a common method involving the precipitation of fish proteins by Carrez I and II followed by titrimetric determination of the salt content according to Mohr. They also carried out salt determination by their own "home" methods. The following results were obtained: The recovery rate of the common method was nearly quantitative and the relative standard deviation for reproducibility was between 1.96 and 2.64%, depending on the sample. Larger variations were obtained between different laboratories when applying their home methods. In one sample a significant difference of the measured salt content was found between the average results of the common and the home methods. Application of ashing of the sample before salt determination always yielded in lower salt contents compared to other determination procedures. The common method is judged to be suitable as a standard method for salt determination in fish and fishery products. © 2002 by The Haworth Press, Inc. All rights reserved.
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| 2. |
- Standal, Inger Beate, et al.
(författare)
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Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids, Vitamin D, Proteins, and Small Metabolites, including Biogenic Amines
- 2018
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Ingår i: Journal of Aquatic Food Product Technology. - : Informa UK Limited. - 1049-8850 .- 1547-0636. ; 27:3, s. 338-357
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Tidskriftsartikel (refereegranskat)abstract
- Quality changes of vacuum-packed Atlantic mackerel (Scomber scombrus) fillets during 12 months’ frozen storage at −27°C and 9 days’ chilled storage at +4°C were evaluated. Freezing at −27°C preserved the long chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs), both in light and dark muscle, vitamin D, and the low molecular weight metabolites (LMW) (studied by high resolution nuclear magnetic resonance spectroscopy, HR NMR). Protein oxidation took place, especially between 1 and 7 months, decreasing water holding capacity and protein extractability. During chilled storage, no lipid or protein oxidation was observed, but lipolysis increased, and several LMW metabolites relevant for sensory and nutritional quality degraded into non-favorable compounds. The content of biogenic amines was high at day 9 (e.g., 18 mg histamine/100 g), jeopardizing safety. Preservation of mackerel fillets by freezing at −27°C is thus a better option compared to prolonged chilled storage at +4°C; the quality was well preserved for 12 months’ frozen storage.
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| 3. |
- Undeland, Ingrid, 1968
(författare)
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Seafood for the Modern Consumer
- 2012
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Ingår i: Journal of Aquatic Food Product Technology. - 1049-8850 .- 1547-0636. ; 21:4, s. 287-288
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Tidskriftsartikel (refereegranskat)
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| 4. |
- Zheng, Weisen, et al.
(författare)
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Thermodynamic Evaluation of the Co-Al-C System by Coupling Ab Initio Calculations and CALPHAD Approach
- 2018
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Ingår i: JOURNAL OF PHASE EQUILIBRIA AND DIFFUSION. - : Springer. - 1547-7037 .- 1863-7345. ; 39:5, s. 538-548
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Tidskriftsartikel (refereegranskat)abstract
- The ternary Co-Al-C system was thermodynamically assessed using the CALPHAD method based on the critical review of all experimental information in the system. The kappa-carbide was described with a three-sublattice model (Al,Co)(3)(Al,Co)(1)(C,Va)(1). To support the assessment, the enthalpies of formation of all end-members of the kappa-carbide were studied by ab initio calculations. The solubility ranges of the carbon in the kappa-carbide, the alpha Co and the AlCo (B2) phases were well reproduced. The equilibria involving the liquid phase were reasonably described using the present set of thermodynamic parameters.
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