Redfish Fillet Quality.pdf

27-11Karfatilraun-Mai-2010.pdf
Preview of Redfish Fillet Quality
🔗 Source: matis.is
📊 Size: 579 KB
👤 Author: eydis
⬇️ Downloads: 138

Summary

The aim of this study was to evaluate the effect of slurry ice cooling and packaging method on the quality deterioration of skinned redfish fillets during storage. Results show that quality of the fillets was not optimal at packaging due to detection of primary and secondary oxidation products, and shelf life extension was not achieved by any of the methods evaluated. Slurry ice cooling of vacuum-packaged fillets led to slower microbial development, lowest TMA level, and delayed autoxidation. Photobacterium phosphoreum was demonstrated to be important in the spoilage process of redfish fillets, independently of the packaging method.

Description

The aim of this study was to evaluate the effect of slurry ice cooling and packaging method on the quality deterioration of skinned redfish fillets during...

Technical Information

  • File Format: PDF
  • File Size: 579 KB
  • Pages: 29
  • Language: EN
  • Author: eydis
  • Total Downloads: 138
  • Last Updated: 3 weeks ago

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