메뉴 건너뛰기




Volumn 44, Issue 4, 2011, Pages 1098-1106

Muscle tissue structure and flesh texture in gilthead sea bream, Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging

Author keywords

Filleting; Muscle degradation; Texture; Vacuum packaging

Indexed keywords

CELL PROLIFERATION; PROTEINS; TEXTURES;

EID: 78751703287     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.09.014     Document Type: Article
Times cited : (37)

References (23)
  • 2
    • 72649104117 scopus 로고    scopus 로고
    • Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during posmortem storage
    • Ayala M.D., Abdel I., Santaella M., Martínez C., Periago M.J., Gil F., et al. Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during posmortem storage. LWT-Food Science and Technology 2010, 43:465-475.
    • (2010) LWT-Food Science and Technology , vol.43 , pp. 465-475
    • Ayala, M.D.1    Abdel, I.2    Santaella, M.3    Martínez, C.4    Periago, M.J.5    Gil, F.6
  • 3
    • 27344445918 scopus 로고    scopus 로고
    • Structural and ultrastructural changes on muscle tissue of sea bass, Dicentrarchus labrax L., after cooking and freezing
    • Ayala M.D., López Albors O., Blanco A., García Alcázar A., Abellán E., Ramírez Zarzosa G., et al. Structural and ultrastructural changes on muscle tissue of sea bass, Dicentrarchus labrax L., after cooking and freezing. Aquaculture 2005, 250:215-231.
    • (2005) Aquaculture , vol.250 , pp. 215-231
    • Ayala, M.D.1    López Albors, O.2    Blanco, A.3    García Alcázar, A.4    Abellán, E.5    Ramírez Zarzosa, G.6
  • 4
    • 51749125914 scopus 로고    scopus 로고
    • Effects of -1.5 °C super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: Cathepsin activity, muscle histology, texture and liquid leakage
    • Bahuaud D., Mørkøre T., Langsrud Ø., Sinnes K., Veiseth E., Ofstad R., et al. Effects of -1.5 °C super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: Cathepsin activity, muscle histology, texture and liquid leakage. Food Chemistry 2008, 111:329-339.
    • (2008) Food Chemistry , vol.111 , pp. 329-339
    • Bahuaud, D.1    Mørkøre, T.2    Langsrud, Ø.3    Sinnes, K.4    Veiseth, E.5    Ofstad, R.6
  • 5
    • 0002832217 scopus 로고
    • Texture profile analysis
    • Bourne M.C. Texture profile analysis. Food Technology 1978, 41(2):163-178.
    • (1978) Food Technology , vol.41 , Issue.2 , pp. 163-178
    • Bourne, M.C.1
  • 7
    • 1642546988 scopus 로고    scopus 로고
    • Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes
    • Chouliara I., Savvaidis I.N., Panagiotakis N., Kontominas M.G. Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiology 2004, 21:351-359.
    • (2004) Food Microbiology , vol.21 , pp. 351-359
    • Chouliara, I.1    Savvaidis, I.N.2    Panagiotakis, N.3    Kontominas, M.G.4
  • 8
    • 33747131174 scopus 로고    scopus 로고
    • Trends in post-mortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure
    • Delbarre-Ladrat C., Chéret R., Taylor R., Verrez-Bagnis V. Trends in post-mortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure. Critical Reviews in Food Science and Nutrition 2006, 46:409-421. http://www.ifremer.fr/docelec/.
    • (2006) Critical Reviews in Food Science and Nutrition , vol.46 , pp. 409-421
    • Delbarre-Ladrat, C.1    Chéret, R.2    Taylor, R.3    Verrez-Bagnis, V.4
  • 9
    • 0001133434 scopus 로고
    • Fish and shellfish products in sous vide and modified atmosphere packs
    • Technomic Publishing Company Books, Lancaster, K. Dodds (Ed.)
    • Gibson D.M., Davis H.K. Fish and shellfish products in sous vide and modified atmosphere packs. Principles of modified-atmosphere and sous vide product packaging 1995, 153-174. Technomic Publishing Company Books, Lancaster. K. Dodds (Ed.).
    • (1995) Principles of modified-atmosphere and sous vide product packaging , pp. 153-174
    • Gibson, D.M.1    Davis, H.K.2
  • 10
    • 33846683686 scopus 로고    scopus 로고
    • Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus): biochemical and sensory attributes
    • Goulas A.E., Kontominas M.G. Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus): biochemical and sensory attributes. European Food Research and Technology 2007, 224:545-553.
    • (2007) European Food Research and Technology , vol.224 , pp. 545-553
    • Goulas, A.E.1    Kontominas, M.G.2
  • 11
    • 84985226102 scopus 로고
    • Discriminative characterization of different texture profiles of various cooked fish muscles
    • Hatae K., Yoshimatsu F., Matsumoto J.J. Discriminative characterization of different texture profiles of various cooked fish muscles. Journal of Food Science 1984, 49:721-726.
    • (1984) Journal of Food Science , vol.49 , pp. 721-726
    • Hatae, K.1    Yoshimatsu, F.2    Matsumoto, J.J.3
  • 12
    • 84987378205 scopus 로고
    • Role of muscle fibres in contributing firmness of cooked fish
    • Hatae K., Yoshimatsu F., Matsumoto J.J. Role of muscle fibres in contributing firmness of cooked fish. Journal of Food Science 1990, 55:693-696.
    • (1990) Journal of Food Science , vol.55 , pp. 693-696
    • Hatae, K.1    Yoshimatsu, F.2    Matsumoto, J.J.3
  • 13
    • 1942446324 scopus 로고    scopus 로고
    • Iced storage of Atlantic salmon (Salmo salar)-effects on endogenous enzymes and their impact on muscle proteins and texture
    • Hultmann L., Tustad T. Iced storage of Atlantic salmon (Salmo salar)-effects on endogenous enzymes and their impact on muscle proteins and texture. Food Chemistry 2004, 87:31-41.
    • (2004) Food Chemistry , vol.87 , pp. 31-41
    • Hultmann, L.1    Tustad, T.2
  • 14
    • 0242659302 scopus 로고    scopus 로고
    • El pescado fresco: su calidad y cambios de su calidad
    • Organización de las Naciones Unidas para la Agricultura y la Alimentación, FAO, Roma, H.H. Huss (Ed.)
    • Huss H.H. El pescado fresco: su calidad y cambios de su calidad. Documento Técnico de Pesca. No. 348 1999, 202. Organización de las Naciones Unidas para la Agricultura y la Alimentación, FAO, Roma. H.H. Huss (Ed.).
    • (1999) Documento Técnico de Pesca. No. 348 , pp. 202
    • Huss, H.H.1
  • 15
    • 0034597431 scopus 로고    scopus 로고
    • Muscle fibre density in relation to the colour and textural of smoked Atlantic salmon (Salmo salar L.)
    • Johnston I.A., Alderson R., Sandham C., Dingwall A., Mitchell D., Selkirk C., et al. Muscle fibre density in relation to the colour and textural of smoked Atlantic salmon (Salmo salar L.). Aquaculture 2000, 189:335-349.
    • (2000) Aquaculture , vol.189 , pp. 335-349
    • Johnston, I.A.1    Alderson, R.2    Sandham, C.3    Dingwall, A.4    Mitchell, D.5    Selkirk, C.6
  • 16
    • 0036104706 scopus 로고    scopus 로고
    • Sensory, chemical and microbiological assessment of farm raised European sea-bass (Dicentrarchus labrax) stored in melting ice
    • Kyrana V.R., Lougovious V.P. Sensory, chemical and microbiological assessment of farm raised European sea-bass (Dicentrarchus labrax) stored in melting ice. International Journal of Food Science and Technology 2002, 37:319-328.
    • (2002) International Journal of Food Science and Technology , vol.37 , pp. 319-328
    • Kyrana, V.R.1    Lougovious, V.P.2
  • 17
    • 44649084363 scopus 로고    scopus 로고
    • Influence of vacuum packaging and organic acid treatment on the chilled shelf life of pearl Spot (Etroplus suratensis, Bloch 2790)
    • Manju S., Mohan C.O., Mallick A.K., Ravishankar C.N., Srinivasa Gopal T.K. Influence of vacuum packaging and organic acid treatment on the chilled shelf life of pearl Spot (Etroplus suratensis, Bloch 2790). Journal of Food Quality 2008, 31:347-365.
    • (2008) Journal of Food Quality , vol.31 , pp. 347-365
    • Manju, S.1    Mohan, C.O.2    Mallick, A.K.3    Ravishankar, C.N.4    Srinivasa Gopal, T.K.5
  • 19
    • 0242456051 scopus 로고    scopus 로고
    • The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus)
    • Özogul F., Polat A., Özogul Y. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry 2004, 85:49-57.
    • (2004) Food Chemistry , vol.85 , pp. 49-57
    • Özogul, F.1    Polat, A.2    Özogul, Y.3
  • 21
    • 33749176258 scopus 로고    scopus 로고
    • Quality assessment of Scomber colias japonicus under modified atmosphere and vacuum packaging
    • Stamatis N., Arkoudelos J. Quality assessment of Scomber colias japonicus under modified atmosphere and vacuum packaging. Food Control 2007, 18:292-300.
    • (2007) Food Control , vol.18 , pp. 292-300
    • Stamatis, N.1    Arkoudelos, J.2
  • 22
    • 0036691070 scopus 로고    scopus 로고
    • Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment
    • Taylor R.G., Fjaera S.O., Skjervold P.O. Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment. Journal of Food Science 2002, 67:2067-2071.
    • (2002) Journal of Food Science , vol.67 , pp. 2067-2071
    • Taylor, R.G.1    Fjaera, S.O.2    Skjervold, P.O.3
  • 23
    • 84988128733 scopus 로고
    • Physical measurement of the quality of fresh scad (Trachurus trachurus) and rainbow trout (Oncorhynchus mykiss) during ice storage using the RT Freshmeter
    • Vaz-Pires P., Araújo I., Kirby R.M. Physical measurement of the quality of fresh scad (Trachurus trachurus) and rainbow trout (Oncorhynchus mykiss) during ice storage using the RT Freshmeter. International Journal of Food Science Technology 1995, 30:799-805.
    • (1995) International Journal of Food Science Technology , vol.30 , pp. 799-805
    • Vaz-Pires, P.1    Araújo, I.2    Kirby, R.M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.