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dc.contributor.authorRoiha, Irja Sunde
dc.contributor.authorTveit, Guro Møen
dc.contributor.authorBacki, Christoph Josef
dc.contributor.authorJónsson, Ásbjörn
dc.contributor.authorKarlsdóttir, Magnea
dc.contributor.authorLunestad, Bjørn Tore
dc.date.accessioned2018-02-20T13:01:26Z
dc.date.available2018-02-20T13:01:26Z
dc.date.created2017-12-13T15:13:08Z
dc.date.issued2018
dc.identifier.citationLebensmittel-Wissenschaft + Technologie. 2018, 90 138-144.nb_NO
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/11250/2486004
dc.description.abstractNovel strategies for thawing of pre-rigor frozen Atlantic cod (Gadus morhua) in water with air circulation, applying different and controlled temperatures are presented. After thawing (day 0) and after six days of storage at 2.9 ± 0.6 °C (day 6), quality parameters (thawing- and drip loss, cooking yield, sensory evaluation, and textural properties), chemical (pH, water content, total volatile basic nitrogen (TVB-N)) and microbiological analyses (total viable counts (TVC-IA), H2S-producing bacteria (H2S-IA), coliforms, thermo-tolerant coliforms and presumptive E. coli, and Listeria monocytogenes) were performed. The results obtained were compared statistically. Both thawing strategies, thawing at 10 °C and −0.5 °C or at constant 10 °C, preserved good quality fish. The hygienic conditions during the thawing processes were satisfactory and there were no indications of impaired food safety during any of the thawing strategies. No pathogens were detected in any of the cod samples, nor in the thawing media. The results showed that water thawing at −0.5 to 10 °C is suitable for frozen cod, without compromising quality and safety, and that no significant difference were seen between the selected thawing temperature regimes.nb_NO
dc.language.isoengnb_NO
dc.publisherElseviernb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleEffects of controlled thawing media temperatures on quality and safety of pre-rigor frozen Atlantic cod (Gadus morhua)nb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionpublishedVersionnb_NO
dc.source.pagenumber138-144nb_NO
dc.source.volume90nb_NO
dc.source.journalLebensmittel-Wissenschaft + Technologienb_NO
dc.identifier.doi10.1016/j.lwt.2017.12.030
dc.identifier.cristin1526948
dc.description.localcode© 2017 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/BY-NC-ND/4.0/).nb_NO
cristin.unitcode194,66,30,0
cristin.unitnameInstitutt for kjemisk prosessteknologi
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal