Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish

Tolstorebrov, Ignat; Eikevik, Trygve Magne; Bantle, Michael

doi:10.1016/j.ijrefrig.2015.11.003

Cited by 102 publications

(85 citation statements)

References 81 publications

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“…In addition, there are data on the effect of freezing modes on a cellular structure of plant raw materials, cellular juice loss, BAS content, and color variation at defrosting [15]. Paper [16] studied the influence of low and ultralow freezing temperatures on the quality of food products at subsequent defrosting [16]. It was established that the lower temperature when freezing a product, the better the quality.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Studying the complex of biologically active substances in spicy vegetables and designing the nanotechnologies for cryosupplements and nanoproducts with health benefits

Pavlyuk

Pogarskaya

Cherevko

et al. 2018

EEJET

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Studying the complex of biologically active substances in spicy vegetables and designing the nanotechnologies for cryosupplements and nanoproducts with health benefits

Pavlyuk

Pogarskaya

Cherevko

et al. 2018

EEJET

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“…Дані МАФАнМ вказують на розвиток переважно мезофільних сапрофітних мікроорганізмів, зокрема гнильних спорових і неспорових бактерій груп кишкових паличок, кокової мікрофлори (стафілококів, мікрококів, сарцин) та деяких патогенних бактерій, наприклад, сальмонел (Kapreliants et al, 2006;Ercolini et al, 2009). Тому чим вище мікробне обсіменіння харчового продукту, тим більша ймовірність присутності в ньому патогенних мікроорганізмів (Sanjee & Karim, 2016;Tolstorebrov et al, 2016).…”

Section: вступunclassified

Contamination of frozen fish with mesophilic and psychrotrophic microorganisms depending on biochemical quality indice

Malimon¹,

Examination²,

Kukhtyn³

et al. 2018

TAVM

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Because of the high nutritional and biological value, fish is a good nutrient for the development of all groups of microorganisms, making it a perishable kind of food. The conditions of fish storage require appropriate temperature regimes to stop the development of microorganisms. The purpose of the research is to investigate the bioassay of frozen mesophyll and psychrotrophic microflora, depending on the biochemical parameters which characterize its freshness. Mesophilic aerobic and elective anaerobic organisms in samples were found at a temperature of 30 ± 1 ºС within bioassay incubation for 72 hours and psychrotrophic microflora at a temperature of 6.5 ± 0.5 ºC within incubation for 10 days. Biochemical parameters include reaction with copper sulfate, peroxidase, total volatile base nitrogen and pH by generally accepted methods. It was discovered that frozen fish in reaction with copper sulfate, that was prior classified as fresh and benign, according to the content of mesophilic aerobic and elective anaerobic organisms, in of 25% of cases on average did not meet the microbiological standard of DSTU 4868:2007. At the same time, approximately 70% of samples of frozen fish which contained psychrotrophic microflora were found to be higher than established norm for mesophilic aerobic and elective anaerobic organisms, and 25.9 ± 1.4% of samples exceeded the number of 100.000 CFU/g. It was determined that for a positive reaction to peroxidase, the number of frozen fish samples complying with the microbiological standard according to the content of mesophilic aerobic and elective anaerobic organisms was 64.9 ± 2.7%, which is 1.6 times higher than in samples with such quantity of psychrotrophic microorganisms. The benign fish in response to peroxidase was contaminated with mesophilic microflora from 50.000 to 1 million CFU/g in 32.5 ± 1.3% of cases, and with psychrotrophic microflora 1,7 times more. This indicates a significant insemination of the fish microflora, which, based on the results of studies on peroxidase, is fresh. For a negative reaction to volatile base nitrogen, 30% of frozen fish samples, which were contaminated with mesophilic aerobic and elective anaerobic organisms, were found to have more than 50.000 CFU/g and 46.2% ± 1.8% of psychrotrophs. It was established that 48% of fish samples according to the content of mesophilic aerobic and elective anaerobic organisms and 57.6% by content of psychrotrophs did not meet the microbiological standard of DSTU 4868:2007 for the pH quality indicator in fresh fish. Consequently, the results of the research indicate that with satisfactory biochemical parameters of frozen fish in reaction with copper sulfate, peroxidase, the content of total volatile base nitrogen and pH, 25-50% of fish samples with over-normative (more than 50.000 CFU/g) content of mesophilic aerobic and elective anaerobic organisms. It was discovered that the psychrotrophic microflora is quantitatively predominant in the content of mesophilic aerobic and elective anaerobic organisms of frozen fi...

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“…Namun menjadi berbeda dan tidak termanfaatkan bila hasil tangkapan dimaksud tak kunjung didapat. Menurut Tolstorebrov et al (2016), penggunaan es dapat mempertahankan stabilitas protein pada daging ikan, namun penggunaan yang melebihi rasio ideal akan menjadi komponen sisa yang terbuang karena keberadaannya tidak dibutuhkan.…”

Section: Pengaruh Terhadap Keberadaan Sisa Es Balokunclassified

The Handling System of Product and Existence of Waste Components in Fishing Operation of Tuna in Bitung, North Sulawesi

Mustaruddin

Santoso²,

Baskoro³

2016

Jurnal PHPI

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Handling in fishing vessel is urgent to maintaining the quality of tuna products, while the existence of waste components can bother the performance of fishing operations. The aims of this research are to evaluate the handling system of tuna products in fishing vessel and to analyze the influences of fishing operation to the existence of waste components. This research methods are no control chart and regression model approach. Research result shows that the handling system in the fishing operation of tuna in Bitung is not optimum. But the quality of tuna products which landed is still in controlled as shown by amount of rejecting products in UCL-LCL range (0 – 3,63 reject products/processing). The influence of amount of tuna caught per setting (X) to existence of bait waste (Y) formulated with model Y = - 1,176X+37.794, the influence of amount of tuna products (X) to the existence of ices remained Y) formulated with model Y = - 0,002X + 62,226, and also the influences of fishing operation which deputized by the amount of ABK (X1) and number of operating days (X2) to the existence of freshwater remained (Y) formulated with model Y = 50,000X1-23,704X2+288,889. The significant impacts are only the influence of amount of tuna products in existence of ices remained (sigh = 0,036) and number of operating days of the existence of freshwater remained (sigh = 0,037). Keywords: Bitung, waste components, handling system, tuna

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Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish

Cited by 102 publications

References 81 publications

Studying the complex of biologically active substances in spicy vegetables and designing the nanotechnologies for cryosupplements and nanoproducts with health benefits

Studying the complex of biologically active substances in spicy vegetables and designing the nanotechnologies for cryosupplements and nanoproducts with health benefits

Contamination of frozen fish with mesophilic and psychrotrophic microorganisms depending on biochemical quality indice

The Handling System of Product and Existence of Waste Components in Fishing Operation of Tuna in Bitung, North Sulawesi

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