English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/88088
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle

AutorSánchez Valencia, Javier ; Sánchez Alonso, Isabel ; Martínez, Iciar ; Careche, Mercedes
Palabras claveWater holding capacity
Frozen storage
Arrhenius
Instrumental texture
Fish quality
Authentication
Fecha de publicación2013
EditorElsevier
CitaciónJournal of Food Engineering 120: 37- 43 (2013)
ResumenThe present work addresses the kinetic modeling of Kramer shear resistance and water holding capacity (WHC), two relevant quality parameters known to vary with frozen storage time and temperature in hake (Merluccius merluccius) muscle. Fillets from 190 hake were stored frozen at 10 C, 20 C, 30 C, and 80 C for up to 23, 104, 147, and 150 weeks respectively. Kramer shear resistance was adjusted to zero-order kinetics, whereas WHC was in addition fitted to a first order and to a fractional conversion model. The temperature dependence of (i) the rate of WHC loss and (ii) the instrumental shear resistance increase during frozen storage, both followed an Arrhenius type pattern. A good agreement was found between predicted and observed values for both of them, which indicated their potential usefulness for quality management and the estimation of remaining shelf life.
URIhttp://hdl.handle.net/10261/88088
DOI10.1016/j.jfoodeng.2013.07.012
Identificadoresdoi: 10.1016/j.jfoodeng.2013.07.012
issn: 0260-8774
Aparece en las colecciones: (ICTAN) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.