| 1. |
- Sveinsdóttir, Hildur I., et al.
(author)
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Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
- 2020
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In: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 321
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Journal article (peer-reviewed)abstract
- This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel during frozen storage at −25 °C and effect of treatment with antioxidants (sodium erythorbate and a polyphosphate mixture) and different antioxidant application methods (dipping, spraying and glazing). Both physicochemical measurements and sensory analysis were applied. Antioxidant treatments prolonged shelf-life of mackerel. Sensory analysis indicated that untreated fillets had a shelf-life of less than 2.5 months, while all antioxidant treated fillets exceeded that. The most effective treatment, dipping fillets into a sodium erythorbate solution, yielding a shelf-life of 15 months. Physicochemical methods used to evaluate degradation of lipids in the fillets were free fatty acids (FFA), lipid hydroperoxides (PV) and thiobarbituric acid reactive substances (TBARS). They did not correlate with sensory results and might therefore be a questionable choice for evaluation of oxidation and development of rancid flavour and odour in complex matrixes such as Atlantic mackerel.
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| 2. |
- Thorarinsdottir, Kristin Anna, et al.
(author)
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Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets
- 2011
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In: Food Chemistry. - : Elsevier BV. - 1873-7072 .- 0308-8146. ; 124:1, s. 7-14
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Journal article (peer-reviewed)abstract
- The use of injection and brining as the first step in heavy salting of cod increases weight yields of the products through both salting and rehydration, compared to other pre-salting methods, like brining only and pickling. This is interesting since salt content of the muscle exceeds 20% NaCl, in all procedures. Therefore, the dissimilarities in yield were presumed to depend on the degree of protein denaturation and aggregation as influenced by the different salting procedures. This hypothesis was studied and confirmed with the aid of SDS-PAGE and DSC-analysis. Higher water retention of injected products was explained by stronger salting-in effects on proteins during pre-salting, reducing aggregation of muscle proteins during the dry salting step. The degree of protein aggregation during salting increased in the following order with regard to the different pre-salting methods: injection and brining < brining < pickling. These effects were still observed after rehydration. Furthermore, differences in denaturation/aggregation were assigned to both myosin and collagen. (C) 2010 Elsevier Ltd. All rights reserved.
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| 3. |
- Thorarinsdottir, Kristin Anna, et al.
(author)
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The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)
- 2010
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In: Journal of Food Science. - : Wiley. - 0022-1147. ; 75:8, s. 544-551
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Journal article (peer-reviewed)abstract
- The production of heavy-salted cod (Bacalao) has changed from being a single-step process (kench) salting to a multistep procedure varying between producers and countries. Presalting by injection, brining, or pickling is increasingly applied prior to pile (dry) salting. This article describes the effects of different presalting methods (injection and brining, brining only, and pickling) on yield and chemical composition of salted cod fillets, in comparison to a single-kench salting step. The procedures used influenced the weight yields and chemical composition of the products. Injection was significantly different from other methods in increasing weight yields throughout brining, dry salting, and rehydration. The yield of nitrogenous compounds tended to be lower for injected and brine-salted fillets, mainly due to higher losses of nonprotein nitrogen. Practical Application Salting procedures for cod have changed rapidly in recent years. Injection is increasingly used as a presalting method. It has been suggested to have strong effects on weight yields of salted cod products. This article describes the effects of injection on weight yields on products in salted, rehydrated, and cooked stage.
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| 4. |
- Thorarinsdottir, Kristin Anna, et al.
(author)
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The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle
- 2011
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In: Food Chemistry. - : Elsevier BV. - 1873-7072 .- 0308-8146. ; 126:1, s. 109-115
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Journal article (peer-reviewed)abstract
- The aim of this study was to investigate the effects of salting and different pre-salting procedures (injection and brining versus brining only) on the microstructure and water retention of heavy salted cod products. Salting resulted in shrinkage of fibre diameter and enlargement of inter-cellular space. Water was expelled from the muscle and a higher fraction became located in the extra-cellular matrix. These changes were suggested to originate from myofibrillar protein aggregation and enzymatic degradation of the connective tissue. During rehydration, the muscle absorbed water again and the fibers swelled up to a similar cross-sectional area as in the raw muscle. However, the inter-cellular space remained larger, resulting in a higher water content of the muscle in the rehydrated stage. The effects of different salting procedures were strongest after salting. At that stage of the process, the inter-cellular space tended to be larger in the injected and brined muscle than in the brined only. (C) 2010 Elsevier Ltd. All rights reserved.
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