Quality in frozen cod and limiting factors on its shelf life

Kelly, T. R.

doi:10.1111/j.1365-2621.1969.tb01502.x

Cited by 26 publications

(2 citation statements)

References 8 publications

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“…1997; Ando 1999). Several investigators have associated low muscle pH with tough texture and high drip loss (Cowie and Little 1966; Kelly 1969; De Vido et al. 2001b), while other authors suggest involvement of several enzymes in texture deterioration during storage (Ashie et al.…”

Section: Resultsmentioning

confidence: 99%

Postmortem Biochemical and Textural Changes in the Adductor Muscle of Catarina Scallop Stored at 0c

Ocaño‐Higuera

Maeda‐Martínez

Lugo‐Sánchez

et al. 2006

J Food Biochemistry

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Postmortem characteristics of the adductor muscle of the Catarina scallop were evaluated for biochemical, chemical and textural changes during a 15-day storage period in ice (0C). K-value, pH, nitrogen of trimethylamine (TMA-N), nitrogen of total volatile bases (TVB-N), water-holding capacity (WHC), color and texture changes were monitored. K value increased linearly from an initial value of 20.5 to 68.5% at day 15. Spoilage indicators TVB-N and TMA-N (mg/100 g) increased from 13.5 and 2.6 to 21.4 and 3.4, respec-tively. However, they remained below critical limits, suggesting low microbial activity. In contrast, texture, pH, WHC, and color were not affected. Overall results indicated that the quality of iced Catarina scallop adductor muscle packed in ice was maintained over a period of 15 days. 4 Corresponding

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Section: Resultsmentioning

confidence: 99%

Postmortem Biochemical and Textural Changes in the Adductor Muscle of Catarina Scallop Stored at 0c

Ocaño‐Higuera

Maeda‐Martínez

Lugo‐Sánchez

et al. 2006

J Food Biochemistry

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show abstract

“…Values in the corresponding day 0 samples that had been frozen soon after catching ranged from 6.71 to 6.97. Cowie & Little (1966) Kelly (1969) and others have observed that low muscle pH in fish is associated with tough texture and high drip loss.…”

Section: As Shown Inmentioning

confidence: 96%

On‐board handling and freezing of the sea scallop, Placopecten magellanicus

Chung

Merritt

1991

Int J of Food Sci Tech

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The effects of on-board handling and freezing on the quality of meats from the sea scallop, Placopecten magellanicus, in the Atlantic Canadian fishery were investigated. The results show that meats frozen within 6 h of catching, pre-rigor, were markedly superior to meats frozen after storage in ice for up to 10 days, with lower drip loss, more tender texture, less flavour loss and higher overall acceptability.Inferior results were obtained without pre-chilling of the meats before storage in cotton bags in melting ice and with live holding for 3 days followed by freezing and storage at minus 30°C for up to 6 months. Days in ice before freezing, however, exerted by far the greatest influence on quality. According to these results, freezing on board warrants consideration on grounds of superior quality including increased yield of cooked product.

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Biochemical dynamics and the quality of fresh and frozen fish

Love¹

1997

Fish Processing Technology

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Quality in frozen cod and limiting factors on its shelf life

Cited by 26 publications

References 8 publications

Postmortem Biochemical and Textural Changes in the Adductor Muscle of Catarina Scallop Stored at 0c

Postmortem Biochemical and Textural Changes in the Adductor Muscle of Catarina Scallop Stored at 0c

On‐board handling and freezing of the sea scallop, Placopecten magellanicus

Biochemical dynamics and the quality of fresh and frozen fish

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