Effect of temperature on quality-related changes in cod (Gadus morhua) during short- and long-term frozen storage.

Publication: Research - peer-reviewJournal article – Annual report year: 2010

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@article{b67261197e654bd88af1110e043443e9,
title = "Effect of temperature on quality-related changes in cod (Gadus morhua) during short- and long-term frozen storage.",
publisher = "Haworth Press, Inc. Haworth Food & Agricultural Products Press",
author = "Burgaard, {Maria Garver} and Bo Jørgensen",
year = "2010",
doi = "10.1080/10498850.2010.510944",
volume = "19",
number = "3",
pages = "249--263",
journal = "Journal of Aquatic Food Product Technology",
issn = "1049-8850",

}

RIS

TY - JOUR

T1 - Effect of temperature on quality-related changes in cod (Gadus morhua) during short- and long-term frozen storage.

A1 - Burgaard,Maria Garver

A1 - Jørgensen,Bo

AU - Burgaard,Maria Garver

AU - Jørgensen,Bo

PB - Haworth Press, Inc. Haworth Food & Agricultural Products Press

PY - 2010

Y1 - 2010

N2 - Cod (Gadus morhua) was stored at eight temperatures (-10 to -80 degrees C) for 1 to 18 months, after which quality indicators were measuredincluding drip loss, water holding capacity, low field NMR spin-spin relaxation, color, amount of thiobarbituric acid reactive substances, and sarcoplasmic reticulum Ca2+-ATPase and lysosomal Cathepsin D activities. Results from samples stored up to 12 months showed no significant differences between -30 degrees C and lower temperatures. The NMR measurements, however, indicated some changes in the water distribution of samples stored at -30 degrees C for 12 or more months compared to storage at -40 degrees C or lower.

AB - Cod (Gadus morhua) was stored at eight temperatures (-10 to -80 degrees C) for 1 to 18 months, after which quality indicators were measuredincluding drip loss, water holding capacity, low field NMR spin-spin relaxation, color, amount of thiobarbituric acid reactive substances, and sarcoplasmic reticulum Ca2+-ATPase and lysosomal Cathepsin D activities. Results from samples stored up to 12 months showed no significant differences between -30 degrees C and lower temperatures. The NMR measurements, however, indicated some changes in the water distribution of samples stored at -30 degrees C for 12 or more months compared to storage at -40 degrees C or lower.

U2 - 10.1080/10498850.2010.510944

DO - 10.1080/10498850.2010.510944

JO - Journal of Aquatic Food Product Technology

JF - Journal of Aquatic Food Product Technology

SN - 1049-8850

IS - 3

VL - 19

SP - 249

EP - 263

ER -