TY - JOUR
T1 - Effect of temperature on quality-related changes in cod (Gadus morhua) during short- and long-term frozen storage.
AU - Burgaard, Maria Garver
AU - Jørgensen, Bo
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
M3 - Journal article
SN - 1049-8850
VL - 19
SP - 249
EP - 263
JO - Journal of Aquatic Food Product Technology
JF - Journal of Aquatic Food Product Technology
IS - 3
ER -