Thesis for the Degree of Doctor of Philosophy VOLATILE COMPOUNDS AS QUALITY INDICATORS IN FISH DURING CHILLED STORAGE: EVALUATION OF MICROBIAL METABOLITES BY AN ELECTRONIC NOSE
نویسنده
چکیده
Supervised by Dr. Kristberg Kristbergsson, Department of Food Science and Nutrition, University of Iceland Ph D Committee Dr. Jörg Oehlenschläger, Federal Research Centre for Fisheries (FRCF), Germany Dr. Joop B. Luten, Netherlands Institute for Fisheries Research (RIVO), The Netherlands Dr. Rögnvaldur Ólafsson University of Iceland Dr. Ágústa Guðmundsdóttir, University of Iceland Opponents Dr. Ragnar L. Olsen, Norwegian College of Fishery Science, Norway Dr. Saverio Mannino, Università degli Studi di Milano, Italy
منابع مشابه
Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage
In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at...
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In the present study, the antioxidant and antimicrobial effects of essential oil (EO) and extract of Pimpinella affinis on the shelf life of rainbow trout during storage at refrigerator temperature based on three indicators of microbial, chemical and sensory quality parameters were evaluated. For this purpose, fish samples were stored in zein coatings containing 1.00% EO and 2.00% extr...
متن کاملتأثیر دوره سردسازی اولیه بر کیفیت چربی عضله و محیط پرکننده کنسرو ماهی کیلکای معمولی(Clupeonella cultriventris)
Common kilka were chilled during 1, 2, 3, 4 and 5 days to determine the influence of such storage times of fish over the quality of the final canned product. For this propose, common factors for determination of fish quality (moisture, total lipid, free fatty acid, peroxide, thiobarbituric acid and fatty acid profile) were selected and compared with the formation of fluorescence compounds in fi...
متن کاملتأثیر دوره سردسازی اولیه بر کیفیت چربی عضله و محیط پرکننده کنسرو ماهی کیلکای معمولی(Clupeonella cultriventris)
Common kilka were chilled during 1, 2, 3, 4 and 5 days to determine the influence of such storage times of fish over the quality of the final canned product. For this propose, common factors for determination of fish quality (moisture, total lipid, free fatty acid, peroxide, thiobarbituric acid and fatty acid profile) were selected and compared with the formation of fluorescence compounds in fi...
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The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) a...
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