Effects of technological parameters and fishing ground on quality attributes of thawed, chilled cod fillets stored in modified atmosphere packaging

LWT

Volumn 34, Issue 8, 2001, Pages 513-520

  Boknas, Niels ^a   Østerberg, Carsten ^a   Sorensen, Rie ^a   Nielsen, Jette ^a   Dalgaard, Paw ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Drip; Frozen storage; NaCl; Photobacterium; Trimethylamine and trimethylamine oxide

Indexed keywords

BACTERIA (MICROORGANISMS); GADUS MORHUA; PHOTOBACTERIUM; PHOTOBACTERIUM PHOSPHOREUM;

EID: 18744429818     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0789     Document Type: Article

References (37)

1. Official method no. 937.09. Sect. 35.1.18, salt (chlorine as sodium chloride) in seafood
2. Influence of freshness and frozen storage temperature on quality of thawed cod fillets stored in modified atmosphere packaging
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4. Correcting temperature-sensitive protein folding defects
5. An absorption apparatus for the micro-determination of certain volatile substances
6. The effect of anaerobic conditions and carbon dioxide
7. Qualitative and quantitative characterization of spoilage bacteria from packed fish
8. Spoilage and shelf life of cod fillets packed in vacuum or modified atmosphere
9. Importance of Photobacterium phosphoreum in relation to spoilage of modified atmosphere-packed fish products
10. Conductance method for quantitative determination of Photobacterium phosphoreum in fish products
11. Application of an iterative approach for development of a microbial model predicting the shelf-life of packed fish
12. Response of micro-organisms to freeze-thaw stress
13. Fish
14. Volatile bases and sensory quality-factors in iced white fish
15. Microbiological aspects of modified-atmosphere packaging technology - A review
16. Comparative water holding properties of various muscle foods. A critical review relating to definitions, methods of measurements, governing factors, comparative data and mechanistic matters
17. Elevated levels of trimcthylamine oxide in muscles of deep-sea gadiform teleosts: A high-pressure adaption?
18. Thawed cod fillets spoil less rapidly than unfrozen fillets when stored under modified atmosphere at 2°C
19. Occurence and significance of trimethylamine oxide and its derivatives in fish and shellfish
20. Modified atmosphere and conventional packaging of fresh and previously-frozen fish
21. Why do some organisms use a urea-methylamine mixture as osmolyte? Thermodynamic compensation of urea and trimethylamine N-oxide inter-actions with proteins
22. Variability in atlantic cod (Gadus morhua) from the northeast atlantic: A review of seasonal and environmental influences on various attributes of the flesh
23. Detailed experimental iced-storage characteristics of Barents Sea cod (Gadus morhua)
24. Trimethylamine oxide prevents insolubilization of red hake muscle proteins during frozen storage
25. Improvement in quality of iced white fish
26. The chemistry and metabolism of the nitrogenous extractives in fish
27. The microbiology of sea-water fishes
28. The bacteriology of fresh and spoiling fish and the biochemical changes induced by bacterial action
29. Microbiology of frozen fish and related products
30. A physicochemical basis for the selection of osmolytes by nature
31. Trimethylamine oxide stabilizes teleost and mammalian lactate dehydrogenases against inactivation by hydrostatic pressure and trypsinolysis