Effect of frozen-storage period on quality of American sirloin and mackerel (Scomber japonicus)

Abstract

This study aimed to study the effect of frozen-storage period on the quality of sirloin and mackerel (). The samples were evaluated after being kept in frozen storage at -17.9 °C for different periods of time (1, 8, 15, 22, and 29 days). The frozen storage resulted in increase in ice crystal formation on the surface of both sirloin and mackerel. Frozen-storage period had an effect on the increase in the drip loss of both sirloin and mackerel with a positive correlation ( < 0.05) as well as on the decrease in the hardness of sirloin with a negative correlation ( < 0.05). During the frozen-storage period, the 2-thiobarbituric acid reactive substance level was increased in mackerel while the level in sirloin was maintained; both levels were within safe limits. Consequently, a 29-day freezing period is postulated to have little effect on the quality of sirloin and mackerel.

Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery

“…There has been considerable research into the spoilage mechanisms and subsequent preservation of seafood ( Cheng et al, 2014 ; Ghaly et al, 2010 ; Persson & Löndahl, 1993 ; Seremeti, 2007 ; Suh et al, 2017 ). The spoilage of seafood is broken down into three phases: autolytic degradation, bacterial spoilage, and oxidation ( Ghaly et al, 2010 ; Huss et al, 1995 ; Surette, Gill & LeBlanc, 1988 ; Tull, 1996 ).…”

“…The heat transfer mechanism is convection using air as the cooling medium ( Laguerre & Flick, 2004 ). Air is a poor conductor of heat, so cooling rates tend to be slower in still air freezers; consequently results in the formation of larger, primarily extracellular ice crystals, more significant cellular damage and greater drip loss ( Dempsey & Bansal, 2012 ; Jessen, Nielsen & Larsen, 2014 ; Kolbe & Kramer, 2007 ; Singh & Heldman, 2009 ; Suh et al, 2017 ). Kolbe & Kramer (2007) reported a typical heat transfer coefficient U = 5.7 W m −2 K −1 , and Fellows (2016) reported a freezing rate of two mm h −1 for still air freezers.…”

“…3B ) are commonly used in commercial settings, especially land-based plants, to freeze seafood ( Backi, 2018 ; Dempsey & Bansal, 2012 ; Jessen, Nielsen & Larsen, 2014 ). Blast freezers are considered quick freezers and can reduce the product’s temperature through the critical zone (0 °C to −5 °C) in less than 5 to 10 h ( Fellows, 2016 ; Jessen, Nielsen & Larsen, 2014 ; Suh et al, 2017 ). Typical refrigerant temperatures range between −35 °C to −52 °C and air temperatures between −26 °C to −40 °C ( Alizadeh et al, 2007 ; Boonsumrej et al, 2007 ; Cheng et al, 2014 ; Dempsey & Bansal, 2012 ).…”

Improving the technology of chilled semi-finished products from Japanese mackerel with an extended shelf life

“…Therefore, along with technological methods of pretreatment of fish raw materials, there is a need to select packaging materials, with the help of which it is possible to extend the shelf-life of chilled fish products. A progressive method of packaging today is the use of protective barrier films, which are produced from various polymeric materials with different degrees of protection against external environmental factors (Chouliara et al, 2007;Lyhs, et al, 2007;Cutter, 2006;Ranmeechai & Photchanachai, 2017;Suh et al, 2017). Today, multilayer relief films of different manufacturers are available in the food industry.…”

ATP degradation products as freshness indicator of flatfish during storage

“…In contrast, the concentration of Hx increased dramatically during storage with 2563 lg/g detected at 4 °C at 14 days, equivalent to about 946% increment the initial level. The level of Hx is regarded as one of the most important biochemical changes in fish associated with ATP degradation (Suh et al, 2017). Hence, Hx has been previously used to evaluate the shelflife of fish (Va ´zquez-Ortiz et al, 1997).…”