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Título

Effect of slurry ice on chemical changes related to quality loss during European Hake ( Merluccius merluccius) chilled storage

AutorLosada, Vanesa ; Piñeiro, Carmen ; Barros-Velázquez, J. ; Aubourg, Santiago P.
Palabras claveChilling
Slurry ice
Hake
Chemical changes
Sensory assessment
Quality
Fecha de publicación2004
EditorSpringer
CitaciónEuropean Food Research and Technology 219(1): 27-31 (2004)
ResumenSlurry ice is a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature. Its employment was evaluated in the present work as a new chilled storage method for whole European Hake (Merluccius merluccius) and compared to traditional flake icing. Different chemical analyses (nucleotide degradation, formaldehyde formation, lipid hydrolysis and oxidation, interaction compound formation, and electrophoretic protein profiles) related to quality changes were analysed and compared to sensory evaluation. An inhibitory effect on quality loss mechanisms was observed for the slurry ice treatment, according to nucleotide degradation (K value), free formaldehyde content, browning development, and sarcoplasmic protein profiles. No differences in lipid hydrolysis and oxidation could be distinguished by a comparison between both icing conditions. The sensory analysis showed a higher shelf-life time for slurry icing than flake icing (12 days and 5 days, respectively). Results confirm the practical advantages of using slurry ice as a chilled storage method.
Descripción5 páginas, 4 tablas, 1 figura.-- The original publication is available at www.springerlink.com
Versión del editorhttp://dx.doi.org/10.1007/s00217-004-0914-5
URIhttp://hdl.handle.net/10261/51893
DOI10.1007/s00217-004-0914-5
ISSN1438-2377
E-ISSN1438-2385
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