Influence of freezing and of frozen storage on the specific heat capacity of trout and herring fillet

Beyrer, Michael; Klaas, Mark Rüsch gen.

doi:10.1007/s00217-006-0318-9

Cited by 5 publications

(4 citation statements)

References 16 publications

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“…Olafsdottir et al, 2004), but there is still a need to develop fast and reliable online methods to evaluate fish quality and authenticity. Differential scanning calorimetry has already proved to be useful in identifying whether fish has suffered some thermal treatment, such as freezing and heating (Radičević et al, 2002;Schubring, 2008), although its utility in indentifying conditions such as freeze-thaw cycles seems to be species specific (Beyrer & Rüsch gen. Klaas, 2007;Hurling & McArthur, 1996;Schubring 1999), and there is no information regarding its ability to identify other factors, such as harvesting or slaughter stress. However, being a simple, fast and practical technique that requires small samples, DSC has the potential to become widely used in fish quality assessment.…”

Section: Discussionmentioning

confidence: 99%

“…also found no significant differences between the total denaturation enthalpies of single and double frozen cod fillets. Beyrer and Rüsch gen. Klaas (2007), however, established that double freezing of herring fillets (Clupea harengus) led to a significant decrease in specific heat capacity, when compared with fresh and single frozen fillets. In the present work, seabream single frozen fillets had significantly higher total denaturation enthalpy than double frozen fillets.…”

Section: Effect Of Frozen Storagementioning

confidence: 99%

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Effect of harvesting stress and storage conditions on protein degradation in fillets of farmed gilthead seabream (Sparus aurata): A differential scanning calorimetry study

et al. 2011

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Section: Discussionmentioning

confidence: 99%

Section: Effect Of Frozen Storagementioning

confidence: 99%

Effect of harvesting stress and storage conditions on protein degradation in fillets of farmed gilthead seabream (Sparus aurata): A differential scanning calorimetry study

et al. 2011

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“…The effects of freezing and frozen storage on difference in the specifi c heat capacity of native and heat-denatured fi llet (Δ d / n C P ) of trout and herring have been studied (Beyrer and Rüsch 2007). Freezing of fi llet induced a clear reduction of Δ d / n C P of up to 15 mJ/g/K.…”

Section: Freezing Double Freezing and Frozen Storagementioning

confidence: 99%

Differential Scanning Calorimetry

Schubring

2009

Fishery Products

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Differential scanning calorimetry (DSC) is a well-established measuring method that is used on a large scale in different areas of research, development, and quality inspection and testing. Thermal effects can be quickly identifi ed and the relevant temperature and the characteristic caloric values determined using substance quantities in the mgmilligram range. Measurement values obtained by DSC allow heat capacity, heat of transition kinetic data, purity and glass transition to be determined. DSC curves serve to identify substances (Höhne et al. 1996). When a material undergoes a change in physical state such as melting or transition from one crystalline form to another, or when a material reacts chemically, heat is either absorbed or liberated. According to Lund (1983), DSC offers a tremendous potential for studying physicochemical changes that occur in foods. During the 1980s, its use in food research became apparent.DSC is characterised by its usefulness for analysing phase changes. Reactions that can lead to such phase changes are crystallisation of water (melting and freezing), evaporation of water and certain chemical reactions, for example protein denaturation. In DSC the temperature of the sample and reference are maintained the same and amount of heat required to achieve this is recorded. The DSC curve is a plot of heat fl ow against temperature. Consequently, the enthalpy change involved in the reaction can be determined from the area under the curve of heat-fl ow versus time. Material of known enthalpy can be used to calibrate the equipment. For samples containing water, evaporation is prevented using sealed containers. For examining frozen water in foods, results that are more reproducible are obtained while thawing frozen products than during cooling and freezing of products, because the variable phenomenon of super-cooling occurs during freezing. For proteins, the temperature corresponding to the maximum peak height is often used as an indication of the denaturation temperature, and the width of the peak as a measure of the complexity of the denaturation reaction. Using these assumptions, it is possible to observe how the denaturation temperature is affected by the changes in pH or the presence of other components, and the variation in enthalpy with denaturation temperature. As a protein becomes more denatured, the size of the peak should decrease. Phase changes in these both main components of the fi sh fl esh (water and protein) are subject of DSC investigation in this special fi eld. DSC has emerged 173 Fishery Products: Quality, safety and authenticity Edited by Hartmut Rehbein and Jörg Oehlenschläger

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“…Undeland and Lingnert (1999) reported limited lipid oxidation in Baltic herring fillets frozen 24 h after catch and stored at –18 °C for 3 mo. Hamre and others (2003) reported slight lipid oxidation in fillets of Norwegian spring spawning herring frozen 2 days after catch and stored at –30 °C for 30 d. Beyrer and Rũsch Klaas (2006, 2007) showed that herring myosin denatured during frozen storage at –20 °C and that herring myosin was less stable than trout myosin. However, none of the above mentioned studies have related the observed chemical changes to sensory attributes, the latter certainly being the most important feature from a consumer perspective.…”

Section: Introductionmentioning

confidence: 99%

Sensory Properties of Frozen Herring (Clupea harengus) from Different Catch Seasons and Locations

Hyldig

Jørgensen

Undeland

et al. 2012

Journal of Food Science

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The results of this study constitute important information for the herring processing industry when handling raw materials with different geographical and seasonal history. The reported information on a highly equal sensory quality of geographically diverse raw materials will give consumers and retailers valuable knowledge on the changes in eating quality to expect after long-term frozen storage under conditions similar to household freezers or refrigerated counters in supermarkets.

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Influence of freezing and of frozen storage on the specific heat capacity of trout and herring fillet

Cited by 5 publications

References 16 publications

Effect of harvesting stress and storage conditions on protein degradation in fillets of farmed gilthead seabream (Sparus aurata): A differential scanning calorimetry study

Effect of harvesting stress and storage conditions on protein degradation in fillets of farmed gilthead seabream (Sparus aurata): A differential scanning calorimetry study

Differential Scanning Calorimetry

Sensory Properties of Frozen Herring (Clupea harengus) from Different Catch Seasons and Locations

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