Temperature fluctuations in processing and distribution: Effect on the shelf life of fresh cod fillets (Gadus morhua L.)
| Autor: | Margrethe Esaiassen, Tatiana Nikolaevna Ageeva, Grete Elisabeth Lorentzen, Morten Heide |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
biology
010401 analytical chemistry 04 agricultural and veterinary sciences Shelf life biology.organism_classification 040401 food science 01 natural sciences 0104 chemical sciences 0404 agricultural biotechnology Animal science Gadus Environmental science Cold chain Fillet (mechanics) Food Science Biotechnology |
| Zdroj: | Food Control. 112:107102 |
| ISSN: | 0956-7135 |
| DOI: | 10.1016/j.foodcont.2020.107102 |
| Popis: | Low temperature is essential in keeping quality of fresh cod products, and maintaining low temperature is challenging during processing, distribution and storage. In the first step of this study, temperature fluctuations of fresh cod fillets were logged in a commercial cold chain. Short-term temperature rise was observed in the fillets during processing, but in the following distribution, the temperature of the product was approximately 0 °C. In supermarkets, however, fillet temperatures up to 7.0 °C were registered. In the second step, a controlled storage experiment was performed copying time and temperature conditions mapped in the first step. The fillet quality was evaluated with respect to odour and TVB-N at day 7, 10 and 12 after catch. Even a minor rise in temperature by 2 °C reduced the shelf life significantly after 12 days (5 days in ice followed by 7 days at elevated temperature) (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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