Short-term capture-based aquaculture of Atlantic cod (Gadus morhua L.) generates good physicochemical properties and high sensory quality during frozen storage
| Autor: | Paw Dalgaard, Karsten Heia, Ole Mejlholm, Jonas Steenholdt Sørensen, Flemming Jessen, Niels Bøknæs |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Salt soluble protein
Fishing Greenland Shelf life Industrial and Manufacturing Engineering 0404 agricultural biotechnology Aquaculture Gadus Water holding capacity biology Shelf-life business.industry 04 agricultural and veterinary sciences General Chemistry Texture profile analysis (TPA) Pulp and paper industry biology.organism_classification 040401 food science Processing methods Environmental science Durability study Frozen storage Atlantic cod business Food Science |
| Zdroj: | Sørensen, J S, Bøknæs, N, Mejlholm, O, Heia, K, Dalgaard, P & Jessen, F 2020, ' Short-term capture-based aquaculture of Atlantic cod (Gadus morhua L.) generates good physicochemical properties and high sensory quality during frozen storage ', Innovative Food Science and Emerging Technologies, vol. 65, 102434 . https://doi.org/10.1016/j.ifset.2020.102434 |
| Popis: | The annual global catch of Atlantic cod (Gadus morhua L.) is above 1,000,000 tons, and a large proportion is preserved and sold as frozen products. In Greenland, a new innovative fishing method centred on capture-based aquaculture has been developed. To compare the new fishing and processing method with the conventional method, the texture, colour, water holding capacity, salt soluble proteins and sensory properties of fillets were evaluated during 12 months of frozen storage. High quality life (HQL) and practical storage life (PSL) were determined for each fishing and processing method based on sensory evaluation, and by using water holding capacity and the salt soluble protein fraction as indices of quality. Capture-based aquaculture fishing and related processing increased frozen storage durability regarding texture attributes, blood content and sensory properties compared to the conventional method. Lowering the storage temperature to −40 °C increase the HQL to >12 months compared to a HQL of 4–6 months at −20 °C. |
| Databáze: | OpenAIRE |
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