dc.contributor.author | Cropotova, Janna | |
dc.contributor.author | Mozuraityte, Revilija | |
dc.contributor.author | Standal, Inger Beate | |
dc.contributor.author | Gløvlen, Magnhild | |
dc.contributor.author | Rustad, Turid | |
dc.date.accessioned | 2019-04-01T13:42:57Z | |
dc.date.available | 2019-04-01T13:42:57Z | |
dc.date.created | 2019-02-28T19:16:05Z | |
dc.date.issued | 2019 | |
dc.identifier.issn | 0950-5423 | |
dc.identifier.uri | http://hdl.handle.net/11250/2592750 | |
dc.description.abstract | Changes in quality characteristics in relation to protease activity and protein oxidation in chilled, superchilled and frozen mackerel fillets during storage were studied. The solubility of sarcoplasmic proteins was quite stable in mackerel samples for all storage experiments, whereas the solubility of myofibrillar proteins decreased in both superchilled and frozen samples. A significant correlation (r = 0.983, P < 0.05) between the increased activity of cathepsin B+L in chilled fillets and softening of the fish flesh during storage was revealed. Contrary with chilled samples, the texture of superchilled mackerel fillets became tougher along the storage period, which can be explained by a higher rate of myofibrillar oxidation (r = 0.940, P < 0.05). The hardness and drip loss decreased slightly at the end of frozen storage. Superchilling preserved the quality of mackerel fillets with the least side effects in relation to protein solubility, drip loss and softening of the fish tissue as compared to chilled and frozen storage. | nb_NO |
dc.language.iso | eng | nb_NO |
dc.publisher | Wiley | nb_NO |
dc.title | Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation | nb_NO |
dc.type | Journal article | nb_NO |
dc.type | Peer reviewed | nb_NO |
dc.description.version | acceptedVersion | nb_NO |
dc.source.journal | International journal of food science & technology | nb_NO |
dc.identifier.doi | 10.1111/ijfs.14136 | |
dc.identifier.cristin | 1681563 | |
dc.description.localcode | Locked until 25.2.2020 due to copyright restrictions. This is the peer reviewed version of an article, which has been published in final form at https://doi.org/10.1111/ijfs.14136. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. | nb_NO |
cristin.unitcode | 194,66,15,0 | |
cristin.unitname | Institutt for bioteknologi og matvitenskap | |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 1 | |