Scholarly record
CHANGE OF QUALITATIVE CHARACTERISTICS OF DEEP-CHILLED RAINBOW TROUT FILLET WITH A GIVEN AMOUNT OF ICE WATER (NO MORE THAN 40%) DURING ITS LONG-TERM STORAGE
Abstract
The cryoscopic temperature (-1,3°C) in rainbow trout samples was determined. The calculation of the values of the individual temperature storage mode was carried out, ensuring that the product contains no more than 40% of ice water. The calculation of the amount of ice water was carried out using the calculation method proposed by D. Ryutov. A value of 40% is taken as the maximum permissible ice content in deep-chilled fish. According to research by N. A. Golovkin, this percentage of ice water provides a product that can be compared with cooled raw materials in quality. The samples were vacuum-packed and stored for 43 days in a cooled (control 2.5±0.5°C) and deep-chilled (-2.2±0.1°C) state. Changes in the qualitative characteristics of the samples stored were measured: the amount of volatile basic nitrogen (VBN), pH, fat acidity value, mass losses, the quantity of mesophilic aerobic and facultative anaerobic microorganisms. We also conducted a histological analysis of muscle tissue, which allowed us to determine the nature of crystal formation and its localization.
Publication Impact Profile
- Citations
- CrossRef - Citation Indexes: 1
- Scopus - Citation Indexes: 1
- Captures
- Mendeley - Readers: 3
Publication details
References14
Stonehouse G. G., Evans J. A., The use of supercooling for fresh foods: A review, Journal of Food Engineering, Norway, 2015, Т. 148., pp. 74-79.
Lambert A. D., Smith J. P., Dodds K. L. Shelf life extension and microbiological safety of fresh meat – a review, Food Microbiology, Canada, Т. 8., 1991, pp. 267-297.
Bykov V. P., Changes in fish meat under refrigerated processing: autolytic and bacterial processes, Agropromizdat, Russia, 1987, 221 p. (in Russian)
Golovkin N. A., Maslova G. V., Skomorovskaya I. R. Deep-chilled fish. Review., TSNIITERKH, Russia, 1972, p. 62. (in Russian)
Fukuma Y., Yamane A., Itoh T., Tsukamasa Y., Ando M., Application of supercooling to long-term storage of fish meat, Fisheries science, Japan, Т. 78, 2012, рр. 451-461.
Stevik A. M., Duun A. S., Rustad T., O’Farrell M., Schulerud H., Ottestad S., Ice fraction assessment by near-infrared spectroscopy enhancing automated superchilling process lines, Journal of Food Engineering, Norway, Т. 100, 2010, рр. 169-177.
Ryutov D. G., The Influence of bound water on the formation of ice in food products under freezing, Refrigerating equipment, Russia, no. 5, 1976, pp. 32-37. (in Russian)
Dibirasulaev M. A., Belozerov G. A., Arkhipov L. O., Dibirasulaev D. M., Donetskikh A. G., On the development of scientifically based modes of cold storage of meat of various quality groups at subcryoscopic temperatures, Poultry and poultry products, Russia, no. 1, 2017, pp. 29-32. (in Russian)
Bahuaud, D., M?rk?re, T., Langsrud, ?., Sinnes, K., Veiseth, E., Ofstad, R., & Thomassen, M. S., Effects of ? 1.5 C super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: Cathepsin activity, muscle histology, texture and liquid leakage, Food chemistry, Norway, Т. 111, 2008, рр. 329-339.
Kaale, L. D., Eikevik, T. M., Bardal, T., & Kjorsvik, E. A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during superchilling process and following storage, Journal of food engineering, Norway, 115, 2013, рр. 20-25.
Mikodina E. V., Sedova M. A., Chmilevsky D. A., Mikulin A. E., Pyanova S. V., Poluektova O. G., Histology for ichthyologists. Experience and advice, VNIRO Publishing house, Russia, 2009, 111 p. (in Russian)
Kharenko E. N., Arkhipov L. O., Yarichevskaya N. N. Establishing the functional dependence of the amount of frozen water on individual cryoscopic temperatures of fish, Trudy VNIRO, Russia, no. 176., 2019, pp. 81-94. (in Russian)
Bogh-Sorensen L. Recommendations for the Processing and Handling of Frozen Foods. 4nd Edition. International Institute of Refrigeration, IIF-IIR, France, 2006, 218 p.
Technical Regulation of the Eurasian Economic Union 'On the safety of fish and fish products' (TR EAES 040/2016), Russia, 2016, 129 p. (in Russian)
Citing literature
Number of times cited according to Crossref: 1
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.