dc.contributor.author | Standal, Inger Beate | |
dc.contributor.author | Mozuraityte, Revilija | |
dc.contributor.author | Rustad, Turid | |
dc.contributor.author | Alinasabhematabadi, Leili | |
dc.contributor.author | Carlsson, Nils-Gunnar | |
dc.contributor.author | Undeland, Ingrid | |
dc.date.accessioned | 2018-09-05T11:07:34Z | |
dc.date.available | 2018-09-05T11:07:34Z | |
dc.date.created | 2018-06-30T13:35:20Z | |
dc.date.issued | 2018 | |
dc.identifier.citation | Journal of Aquatic Food Product Technology. 2018, 27 (3), 338-357. | nb_NO |
dc.identifier.issn | 1049-8850 | |
dc.identifier.uri | http://hdl.handle.net/11250/2560927 | |
dc.description.abstract | Quality changes of vacuum-packed Atlantic mackerel (Scomber scombrus) fillets during 12 months’ frozen storage at −27°C and 9 days’ chilled storage at +4°C were evaluated. Freezing at −27°C preserved the long chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs), both in light and dark muscle, vitamin D, and the low molecular weight metabolites (LMW) (studied by high resolution nuclear magnetic resonance spectroscopy, HR NMR). Protein oxidation took place, especially between 1 and 7 months, decreasing water holding capacity and protein extractability. During chilled storage, no lipid or protein oxidation was observed, but lipolysis increased, and several LMW metabolites relevant for sensory and nutritional quality degraded into non-favorable compounds. The content of biogenic amines was high at day 9 (e.g., 18 mg histamine/100 g), jeopardizing safety. Preservation of mackerel fillets by freezing at −27°C is thus a better option compared to prolonged chilled storage at +4°C; the quality was well preserved for 12 months’ frozen storage. | nb_NO |
dc.language.iso | eng | nb_NO |
dc.publisher | Taylor & Francis | nb_NO |
dc.title | Quality of filleted Atlantic mackerel (Scomber Scombrus) during chilled and frozen storage: changes in lipids, vitamin D, proteins, and small metabolites, including biogenic amines | nb_NO |
dc.type | Journal article | nb_NO |
dc.type | Peer reviewed | nb_NO |
dc.description.version | acceptedVersion | nb_NO |
dc.source.pagenumber | 338-357 | nb_NO |
dc.source.volume | 27 | nb_NO |
dc.source.journal | Journal of Aquatic Food Product Technology | nb_NO |
dc.source.issue | 3 | nb_NO |
dc.identifier.doi | 10.1080/10498850.2018.1436107 | |
dc.identifier.cristin | 1594943 | |
dc.relation.project | Norges forskningsråd: 222476 | nb_NO |
dc.description.localcode | Locked until 16.2.2019 due to copyright restrictions. This is an [Accepted Manuscript] of an article published by Taylor & Francis in [Journal of Aquatic Food Product Technology] on [16 Feb 2018], available at https://doi.org/10.1080/10498850.2018.1436107 | nb_NO |
cristin.unitcode | 194,66,15,0 | |
cristin.unitname | Institutt for bioteknologi og matvitenskap | |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 1 | |