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Effect of antioxida...
Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
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- Sveinsdóttir, Hildur I. (author)
- Matís,Háskóli Íslands,University of Iceland
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- Karlsdóttir, Magnea G. (author)
- Matís,Háskóli Íslands,University of Iceland
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- Arason, Sigurjón (author)
- Matís,Háskóli Íslands,University of Iceland
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- Stefánsson, Guðmundur (author)
- Matís
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- Sone, Izumi (author)
- Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima)
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- Skåra, Torstein (author)
- Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima)
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- Rustad, T. (author)
- Norges teknisk-naturvitenskapelige universitet (NTNU),Norwegian University of Science and Technology (NTNU)
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- Larsson, Karin, 1979 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Undeland, Ingrid, 1968 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Gudjónsdóttir, María (author)
- Háskóli Íslands,University of Iceland,Matís
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(creator_code:org_t)
- Elsevier BV, 2020
- 2020
- English.
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In: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 321
- Related links:
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https://nofima.brage...
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https://doi.org/10.1...
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https://research.cha...
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Abstract
Subject headings
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- 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.
Subject headings
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- NATURVETENSKAP -- Kemi -- Annan kemi (hsv//swe)
- NATURAL SCIENCES -- Chemical Sciences -- Other Chemistry Topics (hsv//eng)
- NATURVETENSKAP -- Kemi -- Organisk kemi (hsv//swe)
- NATURAL SCIENCES -- Chemical Sciences -- Organic Chemistry (hsv//eng)
Keyword
- Polyphosphate
- Sodium erythorbate
- Atlantic mackerel (Scomber scombrus)
- Fillets
- Lipid oxidation
Publication and Content Type
- art (subject category)
- ref (subject category)
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- By the author/editor
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Sveinsdóttir, Hi ...
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Karlsdóttir, Mag ...
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Arason, Sigurjón
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Stefánsson, Guðm ...
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Sone, Izumi
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Skåra, Torstein
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show more...
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Rustad, T.
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Larsson, Karin, ...
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Undeland, Ingrid ...
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Gudjónsdóttir, M ...
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- About the subject
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- ENGINEERING AND TECHNOLOGY
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ENGINEERING AND ...
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and Other Engineerin ...
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and Food Engineering
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- NATURAL SCIENCES
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NATURAL SCIENCES
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and Chemical Science ...
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and Other Chemistry ...
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- NATURAL SCIENCES
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NATURAL SCIENCES
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and Chemical Science ...
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and Organic Chemistr ...
- Articles in the publication
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Food Chemistry
- By the university
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Chalmers University of Technology