Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean.
Squilla mantis
frozen storage
lipid oxidation
lipolysis
mantis shrimp
mechanically separated flesh
proteolysis
quality changes
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
17 Oct 2020
17 Oct 2020
Historique:
received:
22
09
2020
revised:
08
10
2020
accepted:
15
10
2020
entrez:
21
10
2020
pubmed:
22
10
2020
medline:
22
10
2020
Statut:
epublish
Résumé
Despite their high nutritional value, high quantities of fish caught in the Adriatic Sea are underused or discarded for their insignificant economic value. Mechanical separation of flesh represents an opportunity for developing innovative semi-finished products, even if it can promote an increased quality degradation rate. The aim of this study was to evaluate physico-chemical modifications of mechanically separated mantis shrimp flesh during deep-freezing storage. Flesh samples obtained using a belt-drum separator, frozen and vacuum-packed, were stored at 3 temperatures (industrial: -26 °C; domestic: -18 °C and abuse: -10 °C) for 12 months. During storage, qualitative (color, water content, pH, fatty acids (FA) and lipid oxidation) were evaluated. Fish freshness parameters (e.g., trimethylamine (TMA), dimethylamine (DMA) and amino acids) were assessed using nuclear magnetic resonance (
Identifiants
pubmed: 33080879
pii: foods9101485
doi: 10.3390/foods9101485
pmc: PMC7603036
pii:
doi:
Types de publication
Journal Article
Langues
eng
Références
Can J Biochem Physiol. 1959 Aug;37(8):911-7
pubmed: 13671378
Biomed Pharmacother. 2006 Nov;60(9):502-7
pubmed: 17045449
J Agric Food Chem. 2002 Dec 4;50(25):7314-22
pubmed: 12452651
J Agric Food Chem. 2018 Dec 12;66(49):12911-12920
pubmed: 30350981
J Agric Food Chem. 2014 Nov 5;62(44):10836-44
pubmed: 25321090
Nutrients. 2011 Feb;3(2):212-27
pubmed: 22254093
Meat Sci. 2015 Dec;110:174-9
pubmed: 26241463
J Food Sci. 2011 Sep;76(7):E511-8
pubmed: 22417550
Food Res Int. 2019 Jan;115:234-240
pubmed: 30599937
PLoS One. 2016 Aug 01;11(8):e0160497
pubmed: 27479304