Monitoring of physicochemical changes in frozen fish muscle tissue

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F11%3A43870345" target="_blank" >RIV/62157124:16270/11:43870345 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Monitoring of physicochemical changes in frozen fish muscle tissue
Original language description
The aim of the study was to monitor physicochemical parameters (pH, nitrogen trimethylamine N-TMA, total volatile basic nitrogen TVBN, free fatty acids FFA, peroxide value and thiobarbituric acid assay TBA) of postmortal changes in muscle tissue of silver carp (Hypophthalmichthys molitrix) during a period of storage at -18 °C. Fresh silver carp samples and samples after 3, 6, 9 and 12 months of storage were tested. The degree of acidification during the experiment was insignificant (P } 0.05). Proteolytic changes were almost stopped and TVBN levels remained unchanged (P } 0.05), while TMA levels fluctuated significantly (P { 0.01) between months 3 and 12. The essential were lipid hydrolysis and oxidation, which caused a significant increase in FFA values (5.89 +- 0.99 % total lipids as oleic acid), peroxides (9.90 +- 2.83 mekv O2.kg-1) and TBA values (50.76 +- 31.52 mg MDA.kg-1). The shelf life recommended for silver carp was set at 3 months.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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