Physicochemical Changes in Olive Flounder (Paralichthys olivaceus) Muscle by Iced Water Pre-treatment

Shin, Seung-Ho; sung, ki-hyub; Chung, Chang-Ho

doi:10.9721/kjfst.2013.45.6.700

Cited by 8 publications

(2 citation statements)

References 3 publications

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“…Measurement of K-value K-value was measured according to the method of Shin et al (2013). Ten grams of the sample for each storage time was weighed and ground.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Quality assessment and acceptability of whiteleg shrimp (Litopenaeus vannamei) using biochemical parameters

et al. 2020

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Background: This study aimed to provide a basic standard for assessing freshness and acceptability of whiteleg shrimp (Litopenaeus vannamei). Methods: It was divided into whole body and meat and stored at 25°C to evaluate both quality and freshness changes that occur over time. The shelf life of shrimp was estimated as 17 and 20 h for whole body and meat, respectively. Results: In chemical analysis, K-value increased from 9.96 to 12.32% to a maximum of 75.14%, and TVB-N increased from 1.86 mg/100 g to 34.71 mg/100 g. For volatile sulfur compounds, methyl mercaptan and dimethyl disulfide increased from 0.00 mg/100 g to 1.10 mg/100 g and 1.26 mg/100 g, respectively, rapidly increasing with decreasing freshness. Conclusion: Changes in all biochemical indicators significantly correlated with the sensory evaluation results. This study contributes to the knowledge about whiteleg shrimp spoilage and freshness, providing a basis for developing methods to improve shrimp quality control and management.

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“…Measurement of K-value K-value was measured according to the method of Shin et al (2013). Ten grams of the sample for each storage time was weighed and ground.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Quality assessment and acceptability of whiteleg shrimp (Litopenaeus vannamei) using biochemical parameters

et al. 2020

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“…. Cha et al (2009) , Kang et al (2007) , Kang et al (2013) , Shin et al (2011) RSM , Yoon et al (2015a) Yoon et al (2015b) . DNA ball , .…”

Section: 서 론mentioning

confidence: 99%

Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Balls Product

윤문주¹,

이재동²,

박시영³

et al. 2015

Korean Journal of Fisheries and Aquatic Sciences

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Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method for olive flounder ball processing. Clean olive flounder were divided into five portions. Olive flounder meat (100 g with added egg white 39 g) was chopped and then mixed with 10 mL fresh cream and ingredients. The dough was molded into the shape of a ball. The olive flounder balls were then processed by two different methods. In the first method, the flounder ball was boiled in water for 3 min then vacuum-packed in polyethylene film and stored at -20°C for 7 days. After 7 days, the ball was thawed and heated in a microwave for 2 min (Sample-1). In the second method, the ball was vacuum-packed in polyethylene film without boiling and then stored at -20°C for 7 days before thawing and boiling in water for 3 min (Sample-2). After heating, both types of olive flounder balls were evaluated. Various factors (including the viable bacterial count, chemical composition, pH, hardness, thiobarbituric acid level, salinity, and free amino acid content) were measured, and a sensory evaluation was conducted. Based on the results of the sensory and hardness evaluations, Sample-1 was deemed to be superior to Sample-2.

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Monitoring the effect of water temperature on the heart rate of olive flounder (Paralichthys olivaceus) using a bio-logger

Kwon

Kim

2023

Aquaculture

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Physicochemical Changes in Olive Flounder (Paralichthys olivaceus) Muscle by Iced Water Pre-treatment

Cited by 8 publications

References 3 publications

Quality assessment and acceptability of whiteleg shrimp (Litopenaeus vannamei) using biochemical parameters

Quality assessment and acceptability of whiteleg shrimp (Litopenaeus vannamei) using biochemical parameters

Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Balls Product

Monitoring the effect of water temperature on the heart rate of olive flounder (Paralichthys olivaceus) using a bio-logger

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