Effect of ovenproof plastic films on the quality of spotted rose snapper (Lutjanus guttatus) fillets during frozen storage

Packaging Technology and Science

Volumn 20, Issue 5, 2007, Pages 301-307

  Dorado Rodelo, José Angel ^a   Ezquerra Brauer, Josafat Marina ^a   Soto Valdez, Herlinda ^b  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Frozen fish; Ovenproof films; Packaging; Spotted rose snapper

Indexed keywords

PACKAGING; POLYMER FILMS; STORAGE (MATERIALS);

FROZEN FISH; OVENPROOF FILMS; SPOTTED ROSE SNAPPER;

PLASTIC FILMS;

PACKAGING; PLASTIC FILMS; STORAGE;

LUTJANUS GUTTATUS;

EID: 35949000506     PISSN: 08943214     EISSN: 10991522     Source Type: Journal    
DOI: 10.1002/pts.758     Document Type: Article

References (21)

1. Haard NR Biochemical reactions in fish muscle during frozen storage. In Seafood Science and Technology Proceedings of the International Conference Seafood 2000, Graham E (ed.). Fishing News Books, Blackwell Scientific Publications Ltd: Malden, MA, 1991; 176-208.
2. Sikorski ZE, Pan BS. Preservation of seafood quality. In Seafoods: Chemistry, Processing Technology and Quality. Shahid F, Botta JR (eds). Blackie Academic and Professional: Glasgow, UK, 1994; 68-95.
3. Srinivasan S, Xiong YL, Blanchard SP, Tidwell JH. Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freezethaw cycles. J. Pood Sci. 1997; 62(1): 123-127.
4. Uddin M, Okazaki E, Turza, S et al. Non-destructive visible/NIR spectroscopy for differentiation of fresh and frozen-thawed fish. J. Food Sci. 2005; 70(8): C506-C510.
5. Robertson GL. Food Packaging. Principles and Practice. 2nd edn. CRC Press: Boca Raton, FL, 2006; 9-78.
6. Soto-Valdez H, Gramshaw JW, Vandenburg HJ. Determination of potential migrants present in Nylon 'microwave and roasting bags' and migration into olive oil. Food Add. Contant. 1997; 14(3): 309-318.
7. SAGARPA. Anuario Estadístico de Pesca. Mexico, 2003; http://www.sagarpa.gob.mx [accessed 05 June 2006].
8. Pouchert CJ. The Aldrich Library of Infrared Spectra. Aldrich Chemical Co: Milwaukee, WI, 1981; 1559-1605.
9. Pedrero FDL, Pongborn RM. Evaluación Sensorial de los Alimentos Métodos Analíticos, 1st edn. Alhambra Mexicana: México DF, 1996; 251.
10. Cheng CS, Hamann DD, Web NB. Effect of species and storage time on minced fish gel texture. J. Food Sci. 1979; 44(4): 1087-1092.
11. Woyewoda AD, Shaw SJ, Burns BG. Recommended Laboratory Methods for Assessment of Fish Quality. Canadian Technical Report of Fisheries and Aquatica Sciences No. 1448: Canada, 1986; 156.
12. Dunajski R. Texture of fish muscle. J. Texture Stud. 1974; 10: 301-308.
13. SAS Institute Inc. Statsoft, Version 4.0.4. SAS Institute Inc: Tulsa, OK, 2000.
14. Soto-Valdez H, Mendoza-Wilson AM. Permeabilidad al oxígeno y al vapor de agua de películas plásticas utilizadas en el envasado de productos hortofrutícolas y cereales. II. Horticultura Mexicana. 1998; 6(2): 81-90.
15. Larsen H. Oxygen Transmission rates of packaging at ambient, chilled and freezing temperatures measured by the AOIR method. Packag. Technol. Sci. 2004; 17: 187-192.
16. 2O transmission rates among commercial polyethylene films for modified atmosphere packaging. T. ASAE 1998; 41(5): 1441-1446.
17. Antony KP, Gopal TKS, Thankamma R, Prabhu PV. Effect of packaging materials on the shelf life of frozen fish fingers. Fish Technol. 1994; 31(2): 148-153.
18. Hiraoka Y, Ohsaka E, Narita K, Yamabe K, Seki N. Preventive method of color deterioration of yellowtail dark muscle during frozen storage and post thawing. Fisheries Sci. 2004; 70(0): 1130-1136.
19. Secretaría de Salud. NOM-028-SSA1-1993. Bienes y Servicios. Productos de la Pesca. Pescados en Conserva. Especificaciones Sanitarias. Secretaría de Salud: México, 1993; 1-13.
20. Simeonidou S, Govaris A, Vareltzis K. Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and mediterranean hake (Merluccius mediterraneus). Z. Lebensm. Unters Forsh. A. 1997; 204: 405-110.
21. Lee EH, Kim JS, Ahn ChB et al. Processing and quality stability of precooked frozen fish foods. 4. Quality stability of mackerel based burger during frozen storage. J. Korean Agrie. Chem. Soc. 1993; 36(0): 58-63.