Thawing, Refreezing and Frozen Storage Effects on Muscle Functionality and Sensory Attributes of Frozen Cod (Gadus morhua)

Hurling, Robert; Mcarthur, H.

doi:10.1111/j.1365-2621.1996.tb10981.x

Cited by 45 publications

(30 citation statements)

References 17 publications

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“…We could recognise, in general, a clear difference in colour between SF and DF samples [29]. It should be mentioned that the effect of double freezing on colour, as discussed above, is not comparable with results reported recently [10] where an increase in the grey appearance of double frozen cooked cod fillets was mentioned especially after very slow thawing before refreezing. There are a number of reports available on colour changes due to freezing.…”

Section: Colour Measurementcontrasting

confidence: 38%

“…However, it was not possible to distinguish between single and double frozen fillets after frozen storage of nine months since no significant differences in the sensory quality parameters could be detected. Refrozen cod fillets also showed a loss of protein solubility and a decreased water-binding ability [10]. Further, the observation of physico-chemical changes of cod muscle proteins which were subjected to different freeze-thaw cycles revealed a significant decrease in protein solubility as the freeze-thaw cycles were increased [11].…”

Section: Introductionmentioning

confidence: 96%

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Double freezing of saithe fillets. Influence on sensory and physical attributes

Schubring¹

2001

Nahrung

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Fillet samples were processed on board of a research vessel from saithe (Pollachius virens) in different states of rigor mortis. In addition, headed and gutted fish in different states of rigor were frozen and, after ten days of frozen storage, the fish were thawed, processed into fillets and refrozen. During subsequent frozen storage at -24 degrees C several quality attributes were tested using sensory (Quantitative Descriptive Analysis schemes for flavour and texture) and physical (Texture Profile Analysis, penetration force, colour measurement) methods. The measurements indicated differences in the quality attributes depending on refreezing and rigor states. However, it was not possible to clearly distinguish between single and double frozen samples. Therefore, it can be stated that, at least when using saithe as raw material for processing battered and breaded portions, the different methods of preparing the fillet blocks will not significantly affect the quality of the final products.

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Section: Colour Measurementcontrasting

confidence: 38%

Section: Introductionmentioning

confidence: 96%

Double freezing of saithe fillets. Influence on sensory and physical attributes

Schubring¹

2001

Nahrung

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show abstract

“…Moreover, it was reported that progressive increase in the hardness of chilled salted catfish (Yashoda and Rao, 1998), mackerel meat (Shimomura and Matsumoto, 1985) and salmon fillets g up to 70 g). Earlier reports using fresh species like cod, haddock, hake, Alaska pollock, and tilapia but to a lesser extent with salmon or trout (Gill et al, 1979;Hurling and McArthur, 1996;Kreuger and Fennema, 1989) have shown that protein denaturation, water loss and toughening of fresh fish are associated with frozen storage. This has mainly been attributed to conformational transitions of muscle proteins, mainly actin and myosin, that lead to protein aggregation, involving hydrophobic interactions, hydrogen bridges and the formation of covalent, non-disulphide bonds as well as to changes in the structure of the water, and/or alterations in the protein-water interactions; together with a transfer of water to larger spatial domains (Del Mazo et al, 1999;Tejada, 2001;Herrero et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

Prediction of Freezing Time and Evaluation of the Effect of Frozen Storage on Textural Properties of White Trout Fillets

Jimenez-Avalos

Chaires-Martínez

Perez-Vargas

2013

FSTR

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The aim of this work was to predict mathematically the freezing time of white trout fillets (Cynoscion arenarius) and to evaluate the effect of frozen storage on textural properties. A horizontal plate freezer was used to −30℃ and the process was stopped when the fillets reached −6℃. Then, the frozen fillets were stored for 8 weeks at −18℃ and analyzed for textural studies each week. The experimental freezing time (44.56 min) was compared with the values calculated by Plank's and Nagaoka equations (33.37 and 42.02 min, respectively). The average percentage error for Plank model prediction was 25.11% and with Nagaoka model was 5.7%. For textural results, it was found that hardness, adhesiveness and adhesive force increased constantly during the eight weeks. The prediction of the freezing time could be appropriate for use by plant operators because of their simplicity and satisfactory performance.

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“…The corresponding T 22 mean values in these studies were 306, 117, and 122-224 ms. Moreover, Hurling and McArthur (1996) demonstrated that T 2 relaxation times of cod, stored at -70 and -22°C, subjected to either slow or fast thawing and re-freezing, showed no clear changes in the amount of what they referred to as "free water" (T 22 ). Moreover, all treatments exhibited similar patterns of water distribution, even after 9 months of frozen storage.…”

Section: Nmr Proton Relaxation Behaviormentioning

confidence: 99%

Quality of Atlantic Cod Frozen in Cell Alive System, Air-Blast, and Cold Storage Freezers

Erikson

Bardal

Digre

et al. 2016

Journal of Aquatic Food Product Technology

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Gutted Atlantic cod, packed in cartons, were frozen immediately after killing in a magnetic field (cell alive system). The results were compared with traditional air-blast freezing or by putting the cartons directly in a cold storage room (without forced convection of air). After frozen storage, external and fillet properties were compared. In spite of differences in freezing rates, only minor differences were found among treatments. The mechanism for the freezing of fish in the magnetic field, under the current conditions, appeared to be similar to that of traditional freezing methods. lntroduction KEYWORDSCod quality; freezing; cell alive system; air-blast freezi ng; m icrostructure A major part of the commercial catch of Atlantic cod ( Gadus morhua) in Norway is frozen at sea after bleeding and gutting. Plate freezers are commonly used, where typically the fish are frozen 1-3 h after the catch is taken on board. To obtain the best possible quality, cod fillets should be frozen in the prerigor state (MacCallum et al., 1968;Martinsd6ttir and Magnusson, 2001). However, prerigor-frozen cod fillets can shrink rapidly during thawing (McDonald and Jones, 1976). Provided Atlantic cod are correctly frozen, stored, and thawed, the market quality product can be good and of comparable quality as fresh fish (Vyncke, 1983). Nevertheless, frozen storage of gadoid fish makes them susceptible to protein denaturation, and aggregation of contractile proteins can reduce quality due to toughening, dehydration, and reduced water holding capacity (Love, 1988). The rate of freezing is considered important since fast freezing produces small ice crystals, both extra-and intracellularly, resulting in less tissue damage than slow freezing processes where large crystals first form extracellularly and the concentration of solutes outside the cells increases (Bello et al., 1982;Alizadeh et al., 2007). In turn, the cells start to lose water by osmosis, and the cells will gradually shrink. Large crystals are then formed extracellularly. Furthermore, during frozen storage, temperature fluctuations should be avoided since repeated thawing and freezing cycles can damage cells in a similar way and dehydration will occur (Storey, 1980). Moreover, during frozen storage, the textural properties of cod can deteriorate (Badii and Howell, 2002), reducing the eating quality of the product (see Hedges, 2002). Concerning freezing and effects on specific flesh quality parameters, Mørkøre and Lilleholt (2007) studied the effect on lightness, thaw exudates, liquid leakage, gaping, and mechanical properties when farmed Atlantic cod fillets were frozen at -10, -25, -40, -55, or -70°C. The impact of freezing was complex, but no further beneficia! effects of low temperature were found when temperature was lowered below -40°C. By freezing rested prerigor cod, the most pro nounced changes in glycolytic and nucleotide metabolites occurred when the muscle passed through the critical temperature zone (CTZ; -0.8 to -5°C). Below -5°C, only minor changes occurr...

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Thawing, Refreezing and Frozen Storage Effects on Muscle Functionality and Sensory Attributes of Frozen Cod (Gadus morhua)

Cited by 45 publications

References 17 publications

Double freezing of saithe fillets. Influence on sensory and physical attributes

Double freezing of saithe fillets. Influence on sensory and physical attributes

Prediction of Freezing Time and Evaluation of the Effect of Frozen Storage on Textural Properties of White Trout Fillets

Quality of Atlantic Cod Frozen in Cell Alive System, Air-Blast, and Cold Storage Freezers

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