Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets
Tóm tắt
Từ khóa
Tài liệu tham khảo
Ahn J, Grün IU, Mustapha A (2007) Effects of plant extracts on microbial growth, colour change, and lipid oxidation in cooked beef. Food Microbiol 24:7–14
Antonacopoulos N, Vyncke W (1989) Determination of volatile basic nitrogen in fish. Z Lebensm Unters Forsch 189:309–316
AOAC (1998a) Official method 948.15, fat (crude) in seafood acid hydrolysis method. In: Cunniff P (ed) Fish and other marine products. Official methods of analysis of AOAC international. AOAC International, Gaithersburg, MD (Hungerford JM (chapter ed.), Chap. 35), p 6
AOAC (1998b) Official method 938.08, ash of seafood. In: Cunniff P (ed) Fish and other marine products. official methods of analysis of AOAC international. AOAC International, Gaithersburg, MD (Hungerford JM (chapter ed.), Chap. 35), p 6
AOAC (1998c) Official Method 955.04, nitrogen (total) in seafood. In: Cunniff P (ed) Fish and other marine products. Official methods of analysis of AOAC international. AOAC International, Gaithersburg, MD (Hungerford JM (chapter ed.), Chap. 35), p 6
AOAC (1998d) AOAC Official method 971.14, trimethylamine nitrogen in seafood colorimetric method. In: Cunniff P (ed) Fish and other marine products. Official methods of analysis of AOAC international. AOAC International, Gaithersburg, MD (Hungerford JM (chapter ed.), Chap. 35), p 7
Aubourg SP, Piňeiro C, González MJ (2004a) Quality loss related to rancidity development during frozen storage of horse mackerel (Trachurus trachurus). J Am Oil Chem Soc 81:671–678
Aubourg SP, Pérez-Alonso F, Gallardo MJ (2004b) Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids. Eur J Lipid Sci Technol 106:232–240
Bandarra NM, Batista I, Ml Nunes, Empis JM (2001) Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus). Eur Food Res Technol 212:535–539
Biscalchin-Grÿschek SF, Oettere M, Gallo CR (2003) Characterization and frozen storage stability of minced Nile tilapia and red tilapia. J Aquat Food Prod Technol 12:57–69
Burt S (2004) Essential oils: their antibacterial properties and potential applications in foods – a review. Int J Food Microbiol 94:223–253
Curran CA, Ames GR, Jones NSD (1986) Frozen storage life of the Bolivian fish, sabalo (Prochilodus platensis. J Food Technol 21:471–475
Demirci M, Orak HH (1999) Quality changes of scad (Trachurus trachurus) which are stored under different chilling conditions and freezing at −12°C. Turk J Agr Forest 23:143–150
Erickson M (1997) Lipid oxidation: flavor and nutritional quality deterioration in frozen foods. In: Erickson M, Hung Y-C (eds) Quality in frozen food. Chapman and Hall, New York (USA), pp 141–173
Erkan N, Gökoğlu N (1999) Haltbarkeit gefriergelagerter küchenfertiger Miesmuscheln. Inf Fischwirts aus der Fischereifors 46:44–47
Erkan N, Özden Ö (2008) Quality assessment of whole and gutted sardine (Sardine pilchardus) stored in ice. Int J Food Sci Technol 43:1549–1559
Gerdes DL, Santos Valdez C (1991) Modified atmosphere packaging of commercial Pacific red snapper (Sebastes entomelas, Sebastes flavidus or Sebastes godei). Lebensm Wiss Technol 24:256–258
Hamre K, Lie Ø, Sandnes K (2003) Development of lipid oxidation and flesh colour in frozen stored fillets of Norwegian spring-spawning herring (Clupea harengus L.). Effects of treatment with ascorbic acid. Food Chem 82:447–453
Harpaz S, Glatman L, Drabkin V, Gelman A (2003) Effects of herbal essential oils used to extend the shelf-life of freshwater reared Asian sea bass fish (Lates calcarifer). J Food Prot 66:410–417
Ibrahim Sallam K (2007) Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 18:566–575
Lehmann I, Aubourg SP (2008) Effect of previous gutting on rancidity development in horse mackerel (Trachurus trachurus) during frozen storage at −20°C. Int J Food Sci Technol 43:270–275
Lugasi A, Losada V, Hóvári J, Lebovics V, Jakóczi I, Aubourg S (2007) Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage. Lebensm Wiss Technol 40:930–936
Mattissek R, Schnepel MF, Steiner G (1992) Lebensmittelanalytik, Grundzüge. Methoden. Anwendungen. Zweite, korrigierte Auflage. Springer, p. 440. ISBN: 3-540-54684-7
Olgunoğlu I, Polat A, Var I (2002) Dondurularak Depolanan (−18°C) Sudak Filetolarında Kimyasal ve Duyusal Değişimler. Turk J Vet Animal Sci 26:879–884
Paulus K, Zacharias R, Robinson L, Geidel H (1979) Kritische Betrachtungen zur “Bewertenden Prüfung mit Skala als einem wesentlichen Verfahren der Sensorischen Analyse”. Lebensm Wiss Technol 12:52–61
Pazos M, Gallardo M, Torres JL, Medina I (2005) Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chem 92:547–557
Salas AM, Barrigo AM, Castro RV, Albrecht-Ruiz M (2006) Effects of antioxidants on the chemical and sensorial stability of minced jack mackerel in frozen storage. J Aquat Food Prod Technol 15:95–106
Sánchez-Alonso I, Jiménez-Escrig A, Saura-Calixto F, Borderías AJ (2007) Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies. Food Chem 101:372–378
Simeonidou S, Govaris A, Vareltzis K (1997) Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and mediterranean hake (Merluccius mediterraneus). Z Lebensm Unters Forsch A 204:405–410
Soyer A (1995) Effect of some antioxidants and vacuum packaging on lipid oxidation of frozen chub mackerel (Scomber japonicus). Thesis at the Ankara University, Institute of Science
Sümbüloğlu K, Sümbüloğlu V (2002) Biyoistatistik. 10. Baskı, p. 275, Hatipoğlu Basım ve Yayım San. Tic. Ltd. Sti. ISBN: 975-7527-12-2. Ankara
Tzikas Z, Amvrosiadis I, Soultos N, Georgakis S (2007) Seasonal variation in the chemical composition and microbiological condition of Mediterranean horse mackerel (Trachurus mediterraneus) muscle from the North Aegean Sea (Greece). Food Control 18:251–257
Vyncke W (1981) In: Proceedings of the 12th Western European Fish Technologists’ Association (WEFTA) Meeting, Copenhagen, Denmark