QUALITY OF FROZEN/THAWED SPRAT (<i>SPRATTUS SPRATTUS SPRATTUS</i>) STORED IN CLING FILM AND ALUMINUM FOIL AT 4C1

Ruíz‐Capillas, Claudia; Horner, W.F.A.

doi:10.1111/j.1745-4557.2002.tb01003.x

Cited by 4 publications

(1 citation statement)

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“…Quality loss in frozen fish has been attributed to protein denaturation, which correlates strongly with loss of sensory quality. During freezing microbiological growth is suspended, but not enzymatic activity (Ruiz-Capillas, 2000). Biological and chemical reactions such as enzymatic activity and lipid oxidation have significant impact on fish quality during long-term frozen storage.…”

Section: Freezing and Thawing Of Raw Materialsmentioning

confidence: 99%

Factors affecting smoked fish quality: a review

Puke¹,

Galoburda²

2020

Research for Rural Development

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Smoked sprats (Sprattus sprattus balticus) from the Baltic sea are one of the most popular processed fish products in Latvia. The amount of catching and demand is annually increasing. For producers, it is important to provide stable quality throughout the year, which sometimes is challenging due to many factors. Smoked fish quality depends not only on the seasonality, but also on the applied technologies. The aim of the current study was to review research findings about factors affecting the smoked fish quality. The databases of Science Direct, Web of Science, Wiley Online Journals and Google Scholar were searched. The first parameter that affects quality of fish till processing is raw material, its catching place and season, as well as whether it is fresh or frozen fish, that includes not only microbiological parameters, but also physical and chemical changes in fish depending on the storage conditions. The second parameter is the applied pre-treatment methods (using salt, acids) before processing, which can improve fish texture and make better result for smoked fish. The third parameter is the used technology for the fish processing, heat treatment methods use of wood chips or liquid smoke, or adjustment of smoking conditions. These all together make a lot of sensorial and textural changes in the final product. If any of these parameters is changed during processing, they can affect the smoked fish quality. Therefore, to ensure constant quality of smoked fish, in-depth knowledge of parameters is extremely important.

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Section: Freezing and Thawing Of Raw Materialsmentioning

confidence: 99%