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Document IIF

Sélection et application d'indicateurs de qualité pour décrire les changements de qualité du cabillaud décongelé.

Selection and application of quality indicators to describe quality changes in thawed cod.

Auteurs : NEDENSKOV K., GULDAGER H. S., JAKOBSEN G., et al.

Résumé

The overall objective of the study was to evaluate and find suitable methods to describe and reflect quality changes in cod during frozen storage. Differences in cod were obtained by varying the following process parameters: i) bleeding (sufficient and insufficient); ii) storage time before freezing (0, 3 and 7 days); iii) frozen storage condition (stable temperature at -30 °C and fluctuating temperature); and iv) frozen storage period (1, 3, 6 and 14 months). The quality of the cod was analysed using nine different methods. Out of these methods, the quality index method (QIM) for whole thawed cod, drip loss by thawing, filterpress, calcium ions-ATPase activity and salt soluble proteins (SSP) were found to be the most important methods to describe the main variation due to quality changes. For this purpose discriminate partial least squares regression (DPLSR) including Jack-knife estimation showed to be an appropriate data analytical method. Further data analysis using DPLSR on results from the five selected methods showed that the effect of storage time before freezing was most pronounced in the first period of frozen storage (1 and 3 months). On the contrary, quality was most affected by the frozen storage condition after 6 and 14 months of frozen storage. Quality variation due to the extent of bleeding was clearly detected by the sensory assessment of thawed cod. The extent of bleeding was of equal importance during the total frozen storage period.

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Format PDF

Pages : 2001-1

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

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Détails

  • Titre original : Selection and application of quality indicators to describe quality changes in thawed cod.
  • Identifiant de la fiche : 2005-1367
  • Langues : Anglais
  • Source : Rapid Cooling of Food.
  • Date d'édition : 28/03/2001

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