Keeping Time of Frozen Redfish (Sebastes marinus mentella) Fillets in Relation to Handling of the Raw Material and Storage Temperatures after Processing and Freezing

1970 ◽  
Vol 27 (9) ◽  
pp. 1589-1605 ◽  
Author(s):  
J. T. Lauder ◽  
W. A. MacCallum ◽  
D. R. Idler
Keyword(s):  
Protein Solubility ◽  
Frozen Storage ◽  
Quality Characteristics ◽  
Storage Life ◽  
Raw Material ◽  
Final Temperature ◽  
Acceptable Quality ◽  
And Storage ◽  
Marketing Chain ◽  
Storage Temperatures

The effect of various periods of prefreezing storage for iced, whole redfish (Sebastes marinus mentella) on the frozen-storage keeping times (at −23 C) of the fillets and the effect of various periods of fillet storage at temperatures equal to and higher than −23 C are reported. The fish were caught on the Grand Bank and on Banquereau in May and June. Assessment was by taste panel with chemical tests for protein solubility, rancidity, and pH made for purposes of comparison.Fish iced 2 days, then processed and frozen, were of acceptable quality for 83–94 weeks; those iced for 12 days, then filleted and frozen, had a storage life to unacceptability of 51 weeks. Samples processed and frozen after 4 days in ice and subjected to variation in temperature (−23 C; −12 C) during initial frozen storage, then stored at a final temperature of −18 C, as in transportation aboard a refrigerated vessel and in cold storages used in the marketing chain, had initial quality characteristics similar to fish iced for 12 days (then processed and frozen) but had a shorter storage life to unacceptability, 44 weeks. Fish iced 15 days were unacceptable for freezing.

Storage Life of Refrozen Silver Hake (Merluccius bilinearis) Processed as Fillets am Minced Flesh from Thawed, Stored, Round-Frozen Fish

1977 ◽  
Vol 34 (12) ◽  
pp. 2369-2373 ◽  
Author(s):  
Doris Fraser Hiltz ◽  
D. H. North ◽  
Barbara Smith Lall ◽  
R. A. Keith
Keyword(s):  
Key Words ◽  
Frozen Storage ◽  
Storage Life ◽  
Freeze Thaw ◽  
Acceptable Quality ◽  
Frozen Fish ◽  
Silver Hake ◽  
Merluccius Bilinearis ◽  
Protein Extractability

Refrozen silver hake (Merluccius bilinearis), processed as fillets and minced flesh after thawing of stored round fish that had been frozen within 14 h of capture, underwent rapid deterioration during storage at −18 °C compared with once-frozen control materials from the same lot of fish. The estimated maximum storage life of silver hake refrozen as fillets after 3 and 6 mo storage of the round fish at −25 °C was reduced to about 4.5 and 1 mo, respectively, from 10 mo for once-frozen control fillets. Quality of the refrozen materials immediately after thawing and refreezing was similar to that of the round-frozen fish, except after 6 mo, where some initial deterioration occurred, particularly in minced flesh. Minced flesh was more unstable in frozen storage than fillets. In all once- and twice-frozen materials, formation of dimethylamine occurred concomitantly with decrease in protein extractability. Round-frozen fish underwent no loss in protein extractability during 6 mo storage at −25 °C, but some lipid hydrolysis occurred. These results suggest that the freeze–thaw–refreeze process as applied to silver hake will yield a final product of acceptable quality provided that storage of the round fish does not exceed 3–4 mo and that the refrozen materials are marketed within a month after processing. Key words: silver hake, Merluccius bilinearis, refrozen storage, dimethylamine, minced flesh

Different Temperatures of Frozen Storage Effects on Proteins of Crisp Grass Carp (Ctenopharyngodon idellus C.et V)

2013 ◽  
Vol 781-784 ◽  
pp. 1830-1834 ◽  
Author(s):  
Wan Ling Lin ◽  
Xian Qing Yang ◽  
Shu Xian Hao ◽  
Lai Hao Li ◽  
Xiao Hu ◽  
...  
Keyword(s):  
Grass Carp ◽  
Protein Solubility ◽  
Frozen Storage ◽  
Drip Loss ◽  
Texture Characteristics ◽  
Different Temperatures ◽  
Storage Effects ◽  
Lower Temperature ◽  
Induced Changes ◽  
Storage Temperatures

This article focused on the study of frozen storage temperatures effect on protein of crisp grass carp, and then induced changes of texture of crisp grass carp muscle. During frozen storage, lower temperature, better texture of crisp grass carp muscle. The little changes of texture characteristics of crisp grass carp were related to lower changes of drip loss, cooking loss, protein solubility and thermal stability. The results indicated that lower temperature of frozen storage was beneficial to maintain the mastication of crisp grass carp.

scholarly journals Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics

2018 ◽  
Vol 69 (1) ◽  
pp. 235 ◽  
Author(s):  
C. Aquilani ◽  
T. Pérez-Palacios ◽  
F. Sirtori ◽  
E. Jiménez-Martín ◽  
T. Antequera ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Omega 3 ◽  
Epa And Dha ◽  
Physico Chemical ◽  
Cooked Meat ◽  
And Storage

The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.

scholarly journals Effect of washing time and storage of raw Material on Surimi and Kamaboko of Tilapia (Oreochromis sp.)

2020 ◽  
Vol 7 (3) ◽  
pp. 89
Author(s):  
Eka Saputra
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Frozen Storage ◽  
Storage Period ◽  
Raw Material ◽  
Minced Fish ◽  
Materials Used ◽  
And Storage

This study aim was to determine the effect of washing and raw materials on frozen storage on the quality of surimi and kamaboko from raw material of tilapia (Oreochromis sp). There were three types of raw materials used, namely minced fish, surimi, and surimi with addition of sorbitol, with three washing treatments and four weeks frozen storage period observed every week. The method used consisted of measurements of pH, water content, bite test, and folding test. Then the results obtained for the best kamaboko tilapia (Oreochromis sp) were obtained from fillet raw materials compared to the raw material of Minced fish and raw materials of Minced Fish + Sorbitol, with a frequency of washing once and frozen storage for 3 weeks.

THE EFFECT OF TEMPERATURE ON POSTHARVEST PHYSIOLOGY AND STORAGE LIFE OF PEARS

1964 ◽  
Vol 44 (6) ◽  
pp. 568-579 ◽  
Author(s):  
S. W. Porritt
Keyword(s):  
Carbon Dioxide ◽  
Physical Properties ◽  
Metabolic Activity ◽  
Cold Storage ◽  
Storage Life ◽  
Effect Of Temperature ◽  
Periodic Evaluation ◽  
And Storage ◽  
Storage Temperatures ◽  
Temperature Storage

Response of Anjou and Bartlett pears to nine storage temperatures ranging from 29° to 70°F was determined by periodic evaluation of ripened fruit, analysis of certain chemical and physical properties, and measurement of respiration throughout the storage period.After harvest, low metabolic activity persisted about 4 days in Bartlett and over 50 days in Anjou at 50° to 70°F. Anjou pears ripened only after a period of cold storage. The total amount of carbon dioxide respired during storage life diminished with rising temperature. Storage life of Anjou and Bartlett pears was respectively 35 and 40% greater at 30° than at 32°F.

Quality Characteristics of Vacuum Packaged Beef as Affected by Postmortem Chill, Storage Temperature, and Storage Interval

1976 ◽  
Vol 39 (9) ◽  
pp. 592-599 ◽  
Author(s):  
Z. L. CARPENTER ◽  
S. D. BEEBE ◽  
G. C. SMITH ◽  
K. E. HOKE ◽  
C. VANDERZANT
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Quality Characteristics ◽  
Taste Panel ◽  
Visual Appearance ◽  
Beef Carcasses ◽  
Packaged Beef ◽  
And Storage ◽  
Storage Temperatures

Sirloin butts from beef carcasses chilled to 1 or 7.2 C were vacuum packaged and stored at either 0 or 5.5 C for intervals of 7, 14, 21, 28, or 35 days. Following storage, steaks were obtained for retail caselife studies and taste panel evaluations. Evaluation of primal cuts revealed significant differences in total desirability (primarily visual appearance) among storage intervals and between storage temperatures. Initial carcass temperature at fabrication influenced quality of cuts less than did storage temperature over extended storage intervals. Storage of vacuum packaged cuts at 0 C consistently enhanced shelf-life compared to storage at 5.5 C.

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