Dang Huong Thi Thu, Gudjonsdóttir María, Karlsdóttir Magnea G, Van Nguyen Minh, Tómasson Tumi, Arason Sigurjon
Faculty of Food Science and Nutrition University of Iceland Reykjavik Iceland.
Faculty of Food Technology Nha Trang University Nha Trang Vietnam.
Food Sci Nutr. 2018 Apr 16;6(4):1065-1076. doi: 10.1002/fsn3.648. eCollection 2018 Jun.
Physicochemical changes of Icelandic golden redfish () as affected by seasonal variation (June and November) and raw material freshness (processed 4 and 9 days postcatch) during frozen storage (at -25°C for 20 months) were studied to find optimal conditions for production of high-quality frozen products. Thawing loss, cooking yield, and color of the fillets as well as chemical composition, water holding capacity, pH, total volatile basic nitrogen, lipid oxidation, and hydrolysis of the light and dark muscle were analyzed every 4 months of frozen storage. Lipid hydrolysis was the main degradation process in the light muscle, while the dark muscle was more affected by lipid oxidation. Fish caught in November showed greater instability in the analyzed parameters during storage than fish caught in June, which could be linked to differences in individual poly unsaturated fatty acids between the two seasons. The quality attributes of fish processed on day 9 were similar to fish processed 4 days postcatch, except slightly higher thawing loss and yellowness, were observed in fish processed 9 days postcatch. Stability of golden redfish through frozen storage was higher in the fish caught in June than in November.
研究了冰岛金眼鲷（）在冷冻储存（-25°C下储存20个月）期间，受季节变化（6月和11月）和原料新鲜度（捕获后4天和9天加工）影响的理化变化，以寻找生产高质量冷冻产品的最佳条件。在冷冻储存的每4个月分析一次鱼片的解冻损失、烹饪产量、颜色以及化学成分、持水能力、pH值、总挥发性盐基氮、脂质氧化和明暗肌肉的水解情况。脂质水解是白肌中的主要降解过程，而红肌受脂质氧化的影响更大。11月捕获的鱼在储存期间分析参数的不稳定性比6月捕获的鱼更大，这可能与两个季节个体多不饱和脂肪酸的差异有关。捕获后9天加工的鱼的质量属性与捕获后4天加工的鱼相似，只是捕获后9天加工的鱼解冻损失和黄度略高。6月捕获的鱼在冷冻储存期间的稳定性高于11月捕获的鱼。
