Freshness indicators of defrosted fillets of Lepidocybium flavobrunneum in vacuum skin packaging/VSP packaging during cold storage
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874116" target="_blank" >RIV/62157124:16270/16:43874116 - isvavai.cz</a>
Result on the web
<a href="http://www.akademiai.com/doi/abs/10.1556/AAlim.2015.0015" target="_blank" >http://www.akademiai.com/doi/abs/10.1556/AAlim.2015.0015</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1556/AAlim.2015.0015" target="_blank" >10.1556/AAlim.2015.0015</a>
Alternative languages
Result language
angličtina
Original language name
Freshness indicators of defrosted fillets of Lepidocybium flavobrunneum in vacuum skin packaging/VSP packaging during cold storage
Original language description
The aim of study was to monitor chemical parameters ( pH, total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, and thiobarbituric acid assay) in the samples of defrosted fillets of escolar (Lepidocybium flavobrunneum) fish, packed in vacuum skin packaging (VSP) during 15 days of storage at +2 +/- 2 degrees C. Comparison was done with fillets packed in vacuum (control samples). The obtained results from our research showed that VSP packaging can be recommended, as it showed slightly better stability than vacuum packaging. The initial values of total volatile basic nitrogen (TVBN) content (in mg/100 g) in fish samples were low (vacuum 16.36 +/- 0.65; VSP 16.67 +/- 0.45) and these values did not change significantly until day 9. TVBN was significantly higher (P<0.05: vacuum 23.31 +/- 2.41, VSP 21.76 +/- 2.08) in samples analysed after 9 days of storage. Similar results were found during estimation of free fatty acids content. Trimethylamine (TMA) content was in the correlation with storage time in the same way as total volatile basic nitrogen content. During the experiment, the highest peroxide value expressed in meqO(2) kg(-1) (vacuum 1.77 +/- 1.38; VSP2 16 +/- 0.11) and thiobarbituric acid assay content expressed in mg kg(-1) (vacuum 4.20 +/- 0.43; VSP 4.10 +/- 2.61) were relatively low.
Czech name
—
Czech description
—
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Acta Alimentaria
ISSN
0139-3006
e-ISSN
—
Volume of the periodical
45
Issue of the periodical within the volume
3
Country of publishing house
HU - HUNGARY
Number of pages
9
Pages from-to
338-346
UT code for WoS article
000384720100004
EID of the result in the Scopus database
2-s2.0-84983527021