Water-holding capacity of wild and farmed cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) muscle during ice storage

Olsson, Gunn Berit; Seppola, Magnus A.; Olsen, Ragnar L.

doi:10.1016/j.lwt.2006.04.004

Cited by 45 publications

(40 citation statements)

References 25 publications

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“…The moisture and WHC of the fresh ground haddock (before addition of water and salt) was 82.6 ± 2.2 g/100 g and 83.3 ± 2.4%, respectively, similar to results reported by Aubourg and Medina (1999) and Olsson, Seppola, & Olsen (2007) on the same fish species. The WHC in the cooked fish minces added different amounts of salts are shown in Fig.…”

Section: Effect Of Type and Concentration Of Salt On Water Holding Casupporting

confidence: 85%

Effects of type and concentration of salts on physicochemical properties in fish mince

Greiff

Aursand

Erikson

et al. 2015

LWT - Food Science and Technology

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Section: Effect Of Type and Concentration Of Salt On Water Holding Casupporting

confidence: 85%

Effects of type and concentration of salts on physicochemical properties in fish mince

Greiff

Aursand

Erikson

et al. 2015

LWT - Food Science and Technology

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“…Our results on the carp meat WHC prove the Olsson et al (2007) hypothesis that the whole system of fish meat production fro m the selection through the technology of rearing and feeding, and the manner of fish storage, may affect the WHC of fish. The results show that organic cultivation allows higher WHC than when carp is cultivated in a conventional system.…”

Section: Discussionsupporting

confidence: 74%

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Balev¹,

Vlahova-Vangelova²,

Dragoeva³

et al. 2017

Turk. J. Fish. Aquat. Sci.

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The objective of this study was to compare the quality of meat from scaly and mirror varieties of local population carp (Cyprinus carpio L.). The experiment was carried out with two of fish: cultivated in conventional system -the carp was fed with 4.5 kg wheat per kg of fish growth and cultivated in organic system -the carp was fed with natural food from the ponds. In comparison to the conventional systems, the meat obtained from organic cultivated carp (Cyprinus carpio L.), was with 0.2 -0.4 more alkaline pH; 1.5 -2.0% higher water holding capacity; 0.7 -1.3% higher total lipid content; 2.4 -4.1% higher PUFAs concentration; 0.13 -0.14 % higher lypolitical activity; 10.8 -23.3% higher color redness (a*); 1.1 -6.7% lower brightness of the color (L*) and 52.7 -72.7% lower color yellowness (b*). The organic cultivated fresh and grill carp meat were assessed with 19 to 34% higher overall sensory scores resp. fish. The cultivation of carp in conventional system can be successfully replaced by organic cultivation.

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“…The reduction of water holding capacity meant that an increased amount of water was exuded from the fish fillets. This lead to a loss of juiciness, which is important for both the industry and the consumer (Huss, 1988;Olsson et al, 2003;Olsson et al, 2007). For the gutted tilapia, an initial value of 90.02±4.44% and a final value of 55.87±3.15% were obtained on day 17 of storage in ice.…”

Section: Microbiological Analysismentioning

confidence: 99%

Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

2015

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We assessed the degree of freshness of gutted and ungutted red tilapia (Oreochromis ssp) using physicochemical and microbiological analyses of samples of gutted red tilapia on days 0, 3, 5, 8, 11, 14 and 17 and of ungutted red tilapia on days 0, 3, 6, 9, 11, 14 and 16. The total sample size was five fish stored in ice at temperatures between 0 and 4 °C. Different methods were used to study the degree of freshness: pH, water holding capacity (WHC) and microbiological analysis (aerobic mesophilic count). Once we obtained the results, a one-way analysis of variance (ANOVA) was used to determine possible correlations between the values of deterioration and the data obtained by other analysis methods. The one-way ANOVA showed that statistically significant differences (P<0.05) were found in almost all of the parameters analyzed throughout the storage times, indicating the loss of freshness in the fish. In the gutted fish, the firmness of the fillets and the whole fish presented the most noticeable statistically significant deterioration on day eight of storage, when the six logarithmic cycles of aerobic mesophilic bacteria counts were exceeded, and the fillets presented a statistically significant deterioration of the WHC. The ungutted fish began to lose freshness that limited the consumption of the food between the third and sixth day of storage, with aerobic mesophilic bacteria counts of 7.33±1.07 Log CFU g -1 and 7.14±1.60 Log CFU g -1 , respectively. Similarly, significant decreases in firmness in the fillets and abdomen were noticed on the third day of storage.

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Water-holding capacity of wild and farmed cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) muscle during ice storage

Cited by 45 publications

References 25 publications

Effects of type and concentration of salts on physicochemical properties in fish mince

Effects of type and concentration of salts on physicochemical properties in fish mince

Untitled

Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

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