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dc.contributor.authorCropotova, Janna
dc.contributor.authorMozuraityte, Revilija
dc.contributor.authorStandal, Inger Beate
dc.contributor.authorRustad, Turid
dc.identifier.citationFood Control. 2018, 92 216-224.nb_NO
dc.description.abstractThe aim of this study was to investigate the potential of fluorescence microscopy coupled with chemical, physical and data analysis methods for reliable and non-invasive detection of changes in texture parameters of sous-vide cooked Atlantic mackerel during chilled storage. Fluorescence micrographs of cook loss and connective tissue of the fish samples after sous-vide treatment at 60 °C and 75 °C for 10, 15 and 20 min taken in the 1st, 3rd and 7th day of chilled storage were acquired. The obtained images were numerically processed and the resulting data was directly correlated (R = 0.960) with the total collagen content determined by a chemical method. Partial least squares analysis was applied to derive statistically significant regression models revealing the influence of each of sous-vide regime parameters on changes in total collagen content and texture parameters of Atlantic mackerel during chilled storage. Results showed that both collagen integrity and firmness of mackerel flesh were significantly (p < 0.05) affected by the temperature of sous-vide treatment and duration of chilled storage, leading to gradual softening of the fish tissue due to degradation of collagenous tissue.nb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.titleA non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imagingnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.source.journalFood Controlnb_NO
dc.relation.projectNorges forskningsråd: 259582nb_NO
dc.description.localcode© 2018. This is the authors’ accepted and refereed manuscript to the article. Locked until 3.5.2019 due to copyright restrictions. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
cristin.unitnameInstitutt for bioteknologi og matvitenskap

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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