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Rode TM, Rotabakk BT. Extending shelf life of desalted cod by high pressure processing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102476] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste. Foods 2020; 9:foods9121902. [PMID: 33352666 PMCID: PMC7765858 DOI: 10.3390/foods9121902] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 01/12/2023] Open
Abstract
Recently, the interest in recovery bioactive compounds from food industrial by-products is growing abundantly. Olive oil by-products are a source of valuable bioactive compounds with antioxidant and antimicrobial properties. One of the most interesting by-products of olive oil obtained by a two-phase decanter is the olive paste, a wet homogeneous pulp free from residuals of the kernel. To valorize the olive paste, ready-to-cook cod sticks breaded with dried olive oil by-products were developed. Shelf-life tests were carried out on breaded cod sticks and during 15 days of storage at 4 °C pH evolution, microbiological aspects, and sensory properties were also monitored. In addition, the chemical quality of both control and active samples was assessed in terms of total phenols, flavonoids, and antioxidant activity. The enrichment with olive paste increased the total phenols, the flavonoids, and the antioxidant activity of the breaded fish samples compared to the control. Furthermore, the bioactive compounds acted as antimicrobial agents, without compromising the sensory parameters. Therefore, the new products recorded a longer shelf life (12 days) than the control fish sample that remained acceptable for nine days.
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Sveinsdóttir HI, Karlsdóttir MG, Arason S, Stefánsson G, Sone I, Skåra T, Rustad T, Larsson K, Undeland I, Gudjónsdóttir M. Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage. Food Chem 2020; 321:126744. [PMID: 32278986 DOI: 10.1016/j.foodchem.2020.126744] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 04/02/2020] [Accepted: 04/02/2020] [Indexed: 12/01/2022]
Abstract
This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel during frozen storage at -25 °C and effect of treatment with antioxidants (sodium erythorbate and a polyphosphate mixture) and different antioxidant application methods (dipping, spraying and glazing). Both physicochemical measurements and sensory analysis were applied. Antioxidant treatments prolonged shelf-life of mackerel. Sensory analysis indicated that untreated fillets had a shelf-life of less than 2.5 months, while all antioxidant treated fillets exceeded that. The most effective treatment, dipping fillets into a sodium erythorbate solution, yielding a shelf-life of 15 months. Physicochemical methods used to evaluate degradation of lipids in the fillets were free fatty acids (FFA), lipid hydroperoxides (PV) and thiobarbituric acid reactive substances (TBARS). They did not correlate with sensory results and might therefore be a questionable choice for evaluation of oxidation and development of rancid flavour and odour in complex matrixes such as Atlantic mackerel.
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Affiliation(s)
- Hildur Inga Sveinsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland.
| | - Magnea G Karlsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
| | - Sigurjón Arason
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
| | | | - Izumi Sone
- Nofima, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway
| | | | - Turid Rustad
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, Sem Sælandsvei 6-8, Kjemiblokk 3, 139, 7491 Trondheim, Norway
| | - Karin Larsson
- Chalmers University of Technology, Food and Nutrition Division, Department of Biology and Biological Engineering, Sweden
| | - Ingrid Undeland
- Chalmers University of Technology, Food and Nutrition Division, Department of Biology and Biological Engineering, Sweden
| | - María Gudjónsdóttir
- University of Iceland, Faculty of Food Science and Nutrition, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis ohf, Food and Biotech R&D, Vínlandsleid 14, 113 Reykjavík, Iceland
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Odoli CO, Owiti H, Kobingi N, Obiero M, Ogari Z, Mugo J, Nyamweya C, Aura CM. Post-harvest interventions in small-scale fisheries: a boon or bane to food and nutritional security in Kenya? Food Secur 2019. [DOI: 10.1007/s12571-019-00950-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sun B, Zhao Y, Yu J, Ling J, Shang H, Liu Z. The Combined Efficacy of Superchilling and High CO2 Modified Atmosphere Packaging on Shelf Life and Quality of Swimming Crab (Portunus trituberculatus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2016.1252822] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- B. Sun
- Faculty of College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Y. Zhao
- Faculty of College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - J. Yu
- Faculty of Research institute of Agricultural product, Ningbo’s Academy of Agricultural Sciences, Ningbo, Zhejiang Province, China
| | - J. Ling
- Faculty of Research institute of Agricultural product, Ningbo’s Academy of Agricultural Sciences, Ningbo, Zhejiang Province, China
| | - H. Shang
- Faculty of Research institute of Agricultural product, Ningbo’s Academy of Agricultural Sciences, Ningbo, Zhejiang Province, China
| | - Z. Liu
- Faculty of College of Food Science and Engineering, Ocean University of China, Qingdao, China
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Cyprian OO, Sveinsdottir K, Nguyen MV, Tomasson T, Thorkelsson G, Arason S. Influence of lipid content and packaging methods on the quality of dried capelin ( Mallotus villosus) during storage. Journal of Food Science and Technology 2017; 54:293-302. [PMID: 28242928 DOI: 10.1007/s13197-016-2462-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/14/2016] [Accepted: 12/23/2016] [Indexed: 10/20/2022]
Abstract
Capelin annual catch exceeds half a million tons in Iceland, with only a small quantity (<20%) of female with roe used for human food. There is a potential to use dried male capelin as a new product for human consumption, but its lipid content varies considerably (4-20% body weight). Earlier studies were more concentrated on the influence of drying conditions than the influence of storage conditions on the quality of dried fish, as dried fish are usually considered to be stable and safe during storage. Three batches of dried male capelin differing in lipid content were packaged and studied during 5 months storage at 22 ± 2 °C to establish appropriate lipid content at harvesting and product packaging method. Lipid composition, lipid hydrolysis and oxidation, sensory attributes and microbial activity were evaluated. Batches differed in composition and stability, with low lipid capelin constituting higher proportion of polyunsaturated fatty acids (22% lipid) than high lipid (18% lipid) capelin. Lipid oxidation was influenced by lipid content and packaging method, as accelerated oxidation occurred in high lipid and open packed capelin. Lipid hydrolysis was less influenced by packaging and was greater in low lipid capelin. High lipid capelin in open bags scored the highest for rancid odor. All batches were micro-biologically stable with colony-forming unit counts increasing less than log 1 (log 5-6) during 5 months storage.
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Affiliation(s)
- O O Cyprian
- Department of Food Science and Nutrition, University of Iceland, Vinlandsleid 14, 113 Reykjavík, Iceland.,KMFRI Kisumu Center, Kenya Marine and Fisheries Research Institute (KMFRI), P.O. Box 1881, Kisumu, 40100 Kenya
| | - K Sveinsdottir
- Matisohf./Icelandic Food and Biotech R&D, Vinlandsleid 12, 113 Reykjavík, Iceland
| | - M V Nguyen
- Faculty of Food Technology, NhaTrang University, NhaTrang, Vietnam
| | - T Tomasson
- United Nations University Fisheries Training Programme, Skulagata 4, 121 Reykjavík, Iceland
| | - G Thorkelsson
- Department of Food Science and Nutrition, University of Iceland, Vinlandsleid 14, 113 Reykjavík, Iceland.,Matisohf./Icelandic Food and Biotech R&D, Vinlandsleid 12, 113 Reykjavík, Iceland
| | - S Arason
- Department of Food Science and Nutrition, University of Iceland, Vinlandsleid 14, 113 Reykjavík, Iceland.,Matisohf./Icelandic Food and Biotech R&D, Vinlandsleid 12, 113 Reykjavík, Iceland
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DeWitt CAM, Oliveira ACM. Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products. Foods 2016; 5:E48. [PMID: 28231143 PMCID: PMC5302388 DOI: 10.3390/foods5030048] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 05/30/2016] [Accepted: 06/18/2016] [Indexed: 11/16/2022] Open
Abstract
This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO₂ in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control. Benefits derived from application of MA, however, can significantly impact preservation of product quality and it subsequent shelf-life. For this reason, this review is the first of its kind to propose detailed handling and quality guidelines for fresh fish to realize the maximum benefit of MA technology.
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Affiliation(s)
- Christina A Mireles DeWitt
- OSU Seafood Research & Education Center Experiment Station, Department of Food Science and Technology, Oregon State University, Astoria, OR 97103, USA.
| | - Alexandra C M Oliveira
- BluWrap, 766 Harrison Street #102, San Francisco, CA 94107, USA.
- Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615, USA.
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Oliveira H, Gonçalves A, Nunes ML, Vaz-Pires P, Costa R. Quality changes during cod (Gadus morhua) desalting at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2632-2640. [PMID: 25378287 DOI: 10.1002/jsfa.6995] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 09/19/2014] [Accepted: 11/04/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND To advise consumers and manufacturers regarding decreasing the time needed to desalt salted cod (a time-consuming process), there is a need to develop knowledge about quality changes at different desalting temperatures. The objective of this work was to evaluate the physico-chemical, microbiological and sensory quality changes and their causes during cod desalting at 5, 10 and 15 °C, using a cod/water ratio of 1:9 without water changes. The influence of slices with different thickness and different desalting times was also evaluated. RESULTS Desalting promoted a decrease in the levels of total volatile basic nitrogen, thiobarbituric acid reactive substances and free amino acids nitrogen (FAA-N). The highest FAA-N values were found in 'thicker' samples desalted at 15 °C due to the higher proteolytic bacteria number observed in these samples, which activity compensated the leaching of soluble components to the desalting solution. The water uptake and the salt leaching out of the muscle found during the processes created conditions for the bacterial growth, contributing to the spoilage at 15 °C. Based on fresh odour and 'off'-flavours results, 'thicker' samples desalted at 15 °C after 72 h were close to spoilage and on microbial levels were spoiled. CONCLUSION In order to extend the shelf life and safety of cod desalted products, desalting at temperatures above 10 °C is not advisable. © 2014 Society of Chemical Industry.
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Affiliation(s)
- Helena Oliveira
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006 Lisboa, Portugal
- ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
- CIIMAR/CIMAR, Interdisciplinary Center of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
- CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, 3045-601 Coimbra, Portugal
| | - Amparo Gonçalves
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006 Lisboa, Portugal
| | - Maria L Nunes
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006 Lisboa, Portugal
| | - Paulo Vaz-Pires
- ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
- CIIMAR/CIMAR, Interdisciplinary Center of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - Rui Costa
- CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, 3045-601 Coimbra, Portugal
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Manthey-Karl M, Lehmann I, Ostermeyer U, Rehbein H, Schröder U. Meat Composition and Quality Assessment of King Scallops ( Pecten maximus) and Frozen Atlantic Sea Scallops ( Placopecten magellanicus) on a Retail Level. Foods 2015; 4:524-546. [PMID: 28231221 PMCID: PMC5224553 DOI: 10.3390/foods4040524] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2015] [Revised: 09/17/2015] [Accepted: 09/18/2015] [Indexed: 12/05/2022] Open
Abstract
An enlarged range of scallop products on the market allows the consumer to buy lower priced alternatives, which often raises the question of quality and control. Frozen meat of king scallops (Pecten maximus) and Atlantic sea scallops (Placopecten magellanicus) were purchased on the German market and compared with fresh shell-on king scallops of various origin. The approximate composition, inclusive citric acid and phosphates, minerals, free amino acids (FAA) and fatty acid profiles were examined in the muscle to identify changes as a result of processing. The FAA glycine and taurine as well the fatty acids 20:5n-3 (EPA) and 22:6n-3 (DHA) were the most abundant, but were reduced in processed samples. Di- and triphosphate contents were not detectable (<0.01 g·kg-1) in untreated meats. Most frozen scallop products contained added citrates and polyphosphates and had distinctly higher water contents (up to 89%) and an increased moisture to protein ratio (M/P) (up to 9) compared with the fresh king scallops (78%, M/P < 5). Labelling of species, verified by PCR-based DNA analysis, and ingredients were not correct in each case. Overall results indicated no relevant differences in mineral content, except high sodium contents, resulting from additives. Labelling does not readily allow the consumer to recognize the extent of processing effects.
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Affiliation(s)
- Monika Manthey-Karl
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany.
| | - Ines Lehmann
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany.
| | - Ute Ostermeyer
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany.
| | - Hartmut Rehbein
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany.
| | - Ute Schröder
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany.
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Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures. Food Microbiol 2015; 48:8-16. [DOI: 10.1016/j.fm.2014.11.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2014] [Revised: 10/14/2014] [Accepted: 11/07/2014] [Indexed: 11/23/2022]
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Gençcelep H, Andiç S, Köse Ş. Effects of Potassium Sorbate Application on Shelf Life and Biogenic Amines of Pearl Mullet (Chalcalburnus tarichiPallas, 1811) Fillets Packaged With Vacuum. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.719588] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Cyprian OO, Sveinsdóttir K, Magnússon H, Arason S, Jóhannsson R, Martinsdóttir E. Development of Quality Index Method (QIM) Scheme for Farmed Tilapia Fillets and Its Application in Shelf Life Study. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.713088] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Cyprian O, Lauzon HL, Jóhannsson R, Sveinsdóttir K, Arason S, Martinsdóttir E. Shelf life of air and modified atmosphere-packaged fresh tilapia (Oreochromis niloticus) fillets stored under chilled and superchilled conditions. Food Sci Nutr 2013; 1:130-40. [PMID: 24804022 PMCID: PMC3967751 DOI: 10.1002/fsn3.18] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2012] [Revised: 11/22/2012] [Accepted: 11/27/2012] [Indexed: 11/29/2022] Open
Abstract
Optimal packaging and storage conditions for fresh tilapia fillets were established by evaluating sensory and microbiological changes, as well as monitoring physicochemical properties. Nile tilapia (Oreochromis niloticus) farmed in recirculation aquaculture system was filleted, deskinned, and packaged in air and 50% CO2/50% N2 prior to chilling and superchilling storage at 1°C and -1°C. Sensory analysis of cooked samples revealed a shelf life of 13-15 days for air-packaged fillets during storage at 1°C and 20 days at -1°C. At the end of shelf life in air-packaged fillets, total viable counts (TVC) and pseudomonads counts reached log 8 colony-forming units (CFU) g(-1). In 50% CO2/50% N2-packaged fillets, the lag phase and generation time of bacteria were extended and recorded counts were below the limit for consumption (
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Affiliation(s)
- Odoli Cyprian
- Kenya Marine and Fisheries Research InstituteMombasa, Kenya
- Faculty of Food Science and Nutrition, University of IcelandSæmundargötu 2, Reykjavík, Iceland
| | - Hélène L Lauzon
- Matís ohf./Icelandic Food and Biotech R&D Vínlandsleið 12Reykjavik, Iceland
| | - Ragnar Jóhannsson
- Matís ohf./Icelandic Food and Biotech R&D Vínlandsleið 12Reykjavik, Iceland
| | | | - Sigurjón Arason
- Faculty of Food Science and Nutrition, University of IcelandSæmundargötu 2, Reykjavík, Iceland
- Matís ohf./Icelandic Food and Biotech R&D Vínlandsleið 12Reykjavik, Iceland
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Oliveira H, Pedro S, Nunes ML, Costa R, Vaz-Pires P. Processing of Salted Cod (Gadusspp.): A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00202.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Reynisson E, Þór Marteinsson V, Jónsdóttir R, Magnússon S, Hreggvidsson G. Bacterial succession during curing process of a skate (Dipturus batis) and isolation of novel strains. J Appl Microbiol 2012; 113:329-38. [DOI: 10.1111/j.1365-2672.2012.05349.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2012] [Revised: 05/21/2012] [Accepted: 05/21/2012] [Indexed: 11/28/2022]
Affiliation(s)
| | - V. Þór Marteinsson
- Department of Food safety, Environment and Genetics; Matís ldt; Reykjavík; Iceland
| | - R. Jónsdóttir
- Department of Biotechnology and Biomolecules; Matís Idt; Reykjavík, Iceland
| | - S.H. Magnússon
- Department of Food safety, Environment and Genetics; Matís ldt; Reykjavík; Iceland
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Influence of sunflower oil based nanoemulsion (AUSN-4) on the shelf life and quality of Indo-Pacific king mackerel (Scomberomorus guttatus) steaks stored at 20 °C. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.08.032] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Continuous quality and shelf life monitoring of retail-packed fresh cod loins in comparison with conventional methods. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.12.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Jónsdóttir R, Sveinsdóttir K, Magnússon H, Arason S, Lauritzsen K, Thorarinsdottir KA. Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3893-3904. [PMID: 21401095 DOI: 10.1021/jf104203p] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Flavor characterization and quality of salt-cured and desalted cod (Gadus morhua) products was studied using sensory analysis and gas chromatography techniques. The products were produced in Iceland using two different processing methods (filleting and splitting) and three different salting procedures, i.e., the old single-step kench salting or a multistep procedure, and presalting (injection and brine salting or only brine salting), which was followed by kench salting. The main difference observed was between fillets and split fish, where the split fish was darker and had stronger flavor characteristics. Comparison of different salting procedures showed that the use of presalting improved the appearance of the salted products, which can be described as increased lightness and reduced yellowness of the products. In the same products, the intensity of curing flavors was milder, as described by sensory analysis and key aroma compounds. Derivatives from lipid and protein degradation contribute to the characteristic flavor of the salted products.
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Affiliation(s)
- Rósa Jónsdóttir
- Matis ohf, Matis Icelandic Food and Biotech R&D, Reykjavik, Iceland.
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Gudjónsdóttir M, Lauzon HL, Magnússon H, Sveinsdóttir K, Arason S, Martinsdóttir E, Rustad T. Low field Nuclear Magnetic Resonance on the effect of salt and modified atmosphere packaging on cod (Gadus morhua) during superchilled storage. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.10.029] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Aas GH, Skjerdal OT, Stoknes I, Bjørkevoll I. Effects of Packaging Method on Salt-Cured Cod Yield and Quality During Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2010. [DOI: 10.1080/10498850.2010.501951] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Muñoz-Guerrero H, Gutiérrez MDR, Vidal-Brotons D, Barat JM, Gras ML, Alcaina MI. Environmental management of the residual brine of cod desalting. Quantification of mass transfer phenomena and determination of some parameters on the residual brine important for its treatment by membrane technology. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.09.023] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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SVEINSDÓTTIR KOLBRÚN, MARTINSDÓTTIR EMILÍA, HYLDIG GRETHE, SIGURGÍSLADÓTTIR SJÖFN. SENSORY CHARACTERISTICS OF DIFFERENT COD PRODUCTS. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2009.00259.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Survival of Listeria innocua and Listeria monocytogenes in muscle of cod (Gadus morhua L.) during salt-curing and growth during chilled storage of rehydrated product. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.06.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Lauzon HL, Magnússon H, Sveinsdóttir K, Gudjónsdóttir M, Martinsdóttir E. Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod (Gadus morhua) Loins. J Food Sci 2009; 74:M258-67. [DOI: 10.1111/j.1750-3841.2009.01200.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Rotabakk BT, Sivertsvik M, Birkeland S. Microbiological Quality of Desalted Cod in Consumer Packages—Effects of Storage Atmospheres and Pretreatments. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2009. [DOI: 10.1080/10498850802581013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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26
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Sveinsdóttir K, Martinsdóttir E, Green-Petersen D, Hyldig G, Schelvis R, Delahunty C. Sensory characteristics of different cod products related to consumer preferences and attitudes. Food Qual Prefer 2009. [DOI: 10.1016/j.foodqual.2008.09.002] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Cyprian OO, Sveinsdóttir K, Magnússon H, Martinsdóttir E. Application of Quality Index Method (QIM) Scheme and Effects of Short-Time Temperature Abuse in Shelf Life Study of Fresh Water Arctic Char (Salvelinus alpinus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2008. [DOI: 10.1080/10498850802195038] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Ravi Sankar C, Lalitha K, Jose L, Manju S, Gopal T. Effect of packaging atmosphere on the microbial attributes of pearlspot (Etroplus suratensis Bloch) stored at 0–2°C. Food Microbiol 2008; 25:518-28. [DOI: 10.1016/j.fm.2007.12.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2007] [Revised: 11/20/2007] [Accepted: 12/30/2007] [Indexed: 10/22/2022]
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29
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Wang T, Sveinsdóttir K, Magnússon H, Martinsdóttir E. Combined Application of Modified Atmosphere Packaging and Superchilled Storage to Extend the Shelf Life of Fresh Cod (Gadus morhua) Loins. J Food Sci 2007; 73:S11-9. [DOI: 10.1111/j.1750-3841.2007.00590.x] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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