北京市农林科学院机构知识库

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

收藏
分享
全文链接

文献类型：外文期刊

作者： Shen, Song ¹ ; Jiang, Yan ¹ ; Liu, Xiaochang ¹ ; Luo, Yongkang ¹ ; Gao, Liang ² ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Higher Inst Engn, Res Ctr Anim Prod, Beijing 100083, Peoples R China

2.Beijing Fisheries Res Inst, Beijing 100068, Peoples R China

关键词： Rainbow trout;Super chilling storage;Chilled storage;Freshness indicator

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （影响因子：2.701；五年影响因子：3.574 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： In order to evaluate the effect of super chilling (-3 A degrees C) and chilled (3 A degrees C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5 days at 3 A degrees C and 11 days at -3 A degrees C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6 days compared to chilled storage.

相关文献

[1]Developing a machine vision system for simultaneous prediction of freshness indicators based on tilapia (Oreochromis niloticus) pupil and gill color during storage at 4 degrees C. Shi, Ce,Qian, Jianping,Han, Shuai,Fan, Beilei,Yang, Xinting,Wu, Xiaoming,Shi, Ce,Qian, Jianping,Han, Shuai,Fan, Beilei,Yang, Xinting,Wu, Xiaoming,Shi, Ce,Qian, Jianping,Han, Shuai,Fan, Beilei,Yang, Xinting,Wu, Xiaoming. 2018

[2]Effect of ginger extract and vinegar on ATP metabolites, IMP-related enzyme activity, reducing sugars and phosphorylated sugars in silver carp during postslaughter storage. Shi, Ce,Cui, Jianyun,Qin, Na,Luo, Yongkang,Lu, Han,Wang, Hang,Shi, Ce,Luo, Yongkang.

作者其他论文更多>>

Deep learning models with optimized fluorescence spectroscopy to advance freshness of rainbow trout predicting under nonisothermal storage conditions

作者：Fan, Yanwei;Dong, Ruize;Ji, Zengtao;Shi, Ce;Dong, Ruize;Luo, Yongkang;Tan, Yuqing;Hong, Hui;Fan, Yanwei;Fan, Yanwei;Dong, Ruize;Ji, Zengtao;Shi, Ce;Fan, Yanwei;Dong, Ruize;Ji, Zengtao;Shi, Ce;Ji, Zengtao;Shi, Ce

关键词：Excitation -emission matrices; Parallel factor analysis; Freshness prediction; Radial basis function neural network; Long short-term memory; CNN_LSTM neural network
Response surface methodology optimization on extraction and antioxidant activity evaluation of antioxidant peptide from enzymatic hydrolysates of sturgeon bone

作者：Zhang, Ying;Gui, Meng;Fan, Wei;Gao, Liang;Bu, Xianyong;Fan, Wei

关键词：Response surface methodology; Extraction condition; Fish byproducts; Antioxidant activity; Molecular weights
Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage

作者：Sun, Xiaoyue;Li, Qing;Ding, Ning;Liang, Shijie;Mubango, Elliot;Yu, Qinye;Dai, Ruitong;Tan, Yuqing;Luo, Yongkang;Hong, Hui;Zheng, Yanyan;Hong, Hui

关键词：Bighead carp surimi; Fistular onion stalk polysaccharide; Frozen storage; Cryoprotectant; Gel properties; Protein denaturation
Gut microbiota and metabolic profile as affected by Maillard reaction products derived from bighead carp meat hydrolysates with galactose and galacto-oligosaccharides during in vitro pig fecal fermentation

作者：Liang, Yifan;Zhang, Huijuan;Tian, Li;Wang, Jinfeng;Tan, Yuqing;Luo, Yongkang;Hong, Hui;Hong, Hui;Shi, Ce;Zheng, Yanyan

关键词：Maillard reaction; Bighead carp meat hydrolysates; In vitro simulated digestion; Gut microbiota; Short -chain fatty acids; In vitro fecal fermentation
Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles

作者：Li, Qing;Sun, Xiaoyue;Mubango, Elliot;Liu, Yueyue;Zhang, Yihan;Tan, Yuqing;Luo, Yongkang;Hong, Hui;Zheng, Yanyan;Luo, Yongkang;Hong, Hui

关键词：Frozen storage; Protein oxidation; Lipid oxidation; Water holding capacity
Changes in Lipids and Proteins of Common Carp (Cyprinus carpio) Fillets under Frozen Storage and Establishment of a Radial Basis Function Neural Network (RBFNN)

作者：Kong, Chunli;Duan, Caiping;Zhang, Yixuan;Luo, Yongkang;Shi, Ce

关键词：common carp; frozen storage; lipid oxidation and hydrolysis; endogenous enzyme activity; protein denaturation; RBFNN
Interaction and phase behavior of whey protein and propylene glycol alginate complex condensates

作者：Shi, Ge;Luo, Yongkang;Hong, Hui;Li, Yan;Tan, Yuqing;Hong, Hui;Shi, Ge;Shi, Ce;Zhang, Jiaran;Shi, Ge;Shi, Ce;Zhang, Jiaran;Shi, Ge;Shi, Ce;Zhang, Jiaran

关键词：Whey protein; Propylene glycol alginate; Phase behavior; Coacervate; Interaction

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

作者其他论文 更多>>

Deep learning models with optimized fluorescence spectroscopy to advance freshness of rainbow trout predicting under nonisothermal storage conditions

Response surface methodology optimization on extraction and antioxidant activity evaluation of antioxidant peptide from enzymatic hydrolysates of sturgeon bone

Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage

Gut microbiota and metabolic profile as affected by Maillard reaction products derived from bighead carp meat hydrolysates with galactose and galacto-oligosaccharides during in vitro pig fecal fermentation

Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles

Changes in Lipids and Proteins of Common Carp (Cyprinus carpio) Fillets under Frozen Storage and Establishment of a Radial Basis Function Neural Network (RBFNN)

Interaction and phase behavior of whey protein and propylene glycol alginate complex condensates

意 见 箱

作者其他论文更多>>

意见箱