Quality Assessment of Blue Whiting (Micromesistiuspoutassou) during Chilled Storage by Monitoring Lipid Damages

QUALITY ASSESSMENT OF BLUE WHITING (Micromesistius poutassou) DURING CHILLED STORAGE BY MONITORING LIPID DAMAGES

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 Different kinds of lipid damage indices (peroxide value, conjugated diene index, thiobarbituric acid index, free fatty acids content, polyene index and fluorescent compounds formation) were studied during the chilled storage (0oC) of a lean fish species (blue whiting, Micromesistius poutassou) and compared to total volatile base-nitrogen content (...

Chilled storage of high-pressure and heat-induced gels of blue whiting (Micromesistius poutassou) muscle

Effective of rosemary extract on lipid quality of silver carp (Hypophthalmichthys molitrix) during ice storage

The objective of study was to determine the effects of added rosemary extract on increasing shelf-life and quality of meat in silver carp during ice storage. Fishes dipped in a solution prepared of rosemary extract (200 and 600 ppm) for 90 minutes and then were icing. Chemical and Enzymatic index includes total volatile basic nitrogen, thiobarbituric acid, peroxide value were measured and compa...

Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage.

Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitr...

The changes in pork quality in relation to packaging conditions during chilled storage in households

The effects of several different common packaging methods for storing fresh meat in households on the various quality characteristics of pork loin were examined during storage at 5 . These methods were: wrapping with polyethylene pouch (WP), keeping in an air-tight plastic container (CP), and using a household vacuum packaging machine (VP). The increase in the total aerobic bacteria (TPC) durin...