Quality and shelf-life prediction for retail fresh hake (Merluccius merluccius)
نویسندگان
چکیده
منابع مشابه
Quality and shelf-life prediction for retail fresh hake (Merluccius merluccius).
Fish quality has a direct impact on market price and its accurate assessment and prediction are of main importance to set prices, increase competitiveness, resolve conflicts of interest and prevent food wastage due to conservative product shelf-life estimations. In this work we present a general methodology to derive predictive models of fish freshness under different storage conditions. The ap...
متن کاملProtein denaturation in frozen stored hake (Merluccius merluccius L
Protein solubility of whole and minced muscle of hake (Merluccius merluccius L.) was evaluated at different temperatures of storage: -5°, -12° and -20°C. Proteins soluble in 1% NaCl did not show any change at any of the temperatures of storage, while the 5% NaCl-soluble proteins decreased significantly when whole hake was stored at -5° and 12°C (p < 0.01). A correlation was found between the de...
متن کاملGill net selectivity for European hake Merluccius merluccius from southern Portugal: implications for fishery management
A study of European hake Merluccius merluccius gill net selectivity was undertaken off the Algarve (Southern Portugal), between 1999 and 2001. Four nominal mesh sizes (70, 80, 90 and 100 mm) were used in fishing trials and the ‘share each length class catch total’ (SELECT) method was used to fit gill net selectivity curves. Hake were caught in the same size range by all mesh sizes, between 17 a...
متن کاملTrimethylamine oxide and derived compounds’ changes during frozen storage of hake (Merluccius merluccius)
Changes in total volatile bases (TVB), dimethylamine (DMA), formaldehyde (FA), trimethylamine (TMA) and trimethylamine oxide (TMAO) of whole hake (Merluccius merluccius L.) were evaluated at different temperatures of storage: -5, -12 and -20°C. Significant changes in TVB, DMA, TMA, TMAO nitrogen and FA were observed at 5°C. Only TMAO changed significantly at -12°C and -20°C. TMAO decrease was n...
متن کاملPARAMETERS OF OXIDATIVE STRESS IN LIVER AND WHITE MUSCLE OF HAKE (Merluccius merluccius L
Fish are the most important organisms in the biomonitoring of aquatic ecosystems. A number of pollutants may cause the oxidative stress in the organism of fish. The monitoring of parameters of oxidative stress in tissues of fish is a good biomarker in the assessment of the condition of environment. Catch of commercially important species of fish, hake (Merluccius merluccius L.) was carried out ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Microbiology
سال: 2015
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2015.05.012