Cargando…

The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in Proteins(§)

The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract with ascorbyl palmitate) on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage....

Descripción completa

Detalles Bibliográficos
Autores principales:	Cropotova, Janna, Mozuraityte, Revilija, Standal, Inger Beate, Aftret, Kari Cecilie, Rustad, Turid
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:	Original Scientific Papers
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6718960/ https://www.ncbi.nlm.nih.gov/pubmed/31537968 http://dx.doi.org/10.17113/ftb.57.02.19.6032

Ejemplares similares

Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes
por: Cropotova, Janna, et al.
Publicado: (2021)

Population Structure of Atlantic Mackerel (Scomber scombrus)
por: Jansen, Teunis, et al.
Publicado: (2013)

Assessing the effectiveness of an electrical stunning and chilling protocol for the slaughter of Atlantic mackerel (Scomber scombrus)
por: Anders, Neil, et al.
Publicado: (2019)

Migration and Fisheries of North East Atlantic Mackerel (Scomber scombrus) in Autumn and Winter
por: Jansen, Teunis, et al.
Publicado: (2012)

Diet and feeding strategy of Northeast Atlantic mackerel (Scombrus scomber) in Icelandic waters
por: Kvaavik, Cecilia, et al.
Publicado: (2019)

Development of a predictive model for the shelf-life of Atlantic mackerel (Scomber scombrus)
por: Giarratana, Filippo, et al.
Publicado: (2022)

High prevalence of Ichthyophonus sp. infections in Northeast Atlantic mackerel (Scomber scombrus)
por: Storesund, Julia E., et al.
Publicado: (2022)

Atlantic mackerel ( Scomber scombrus ) change skin colour in response to crowding stress
por: Tveit, Guro M., et al.
Publicado: (2022)

Measurements of large optical rotary dispersion in the adipose eyelid of Atlantic mackerel (Scomber scombrus)
por: Jenkinson, Euan, et al.
Publicado: (2023)

Physiological and flesh quality consequences of pre-mortem crowding stress in Atlantic mackerel (Scomber scombrus)
por: Anders, Neil, et al.
Publicado: (2020)

Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets
por: Hassoun, Abdo, et al.
Publicado: (2020)

Influence of Refrigerated Storage on Water Status, Protein Oxidation, Microstructure, and Physicochemical Qualities of Atlantic Mackerel (Scomber scombrus)
por: Lin, Rong, et al.
Publicado: (2021)

Multi-decadal trends in contingent mixing of Atlantic mackerel (Scomber scombrus) in the Northwest Atlantic from otolith stable isotopes
por: Arai, Kohma, et al.
Publicado: (2021)

Spatial Segregation within the Spawning Migration of North Eastern Atlantic Mackerel (Scomber scombrus) as Indicated by Juvenile Growth Patterns
por: Jansen, Teunis, et al.
Publicado: (2013)

Effects on individual level behaviour in mackerel (Scomber scombrus) of sub-lethal capture related stressors: Crowding and hypoxia
por: Anders, Neil, et al.
Publicado: (2019)

Quantitative molecular detection of larval Atlantic herring (Clupea harengus) in stomach contents of Atlantic mackerel (Scomber scombrus) marks regions of predation pressure
por: Allan, Bridie Jean Marie, et al.
Publicado: (2021)

First thorough assessment of de novo oocyte recruitment in a teleost serial spawner, the Northeast Atlantic mackerel (Scomber scombrus) case
por: dos Santos Schmidt, Thassya C., et al.
Publicado: (2021)

Distribution of Kudoa thyrsites (Cnidaria, Myxozoa) myoliquefactive stages in Northeast Atlantic mackerel (Scomber scombrus) inferred from qPCR and histology
por: Giulietti, Lucilla, et al.
Publicado: (2022)

Development of Fermented Sweet Potato Flour (Ipomoea batatas L.) Supplemented with Mackerel (Scomber scombrus) Meal-Based Biscuits
por: Mouafo, Hippolyte Tene, et al.
Publicado: (2022)

Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads
por: de la Fuente, Beatriz, et al.
Publicado: (2023)

Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid
por: Jin, Zheng, et al.
Publicado: (2023)

Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones
por: Aspevik, Tone, et al.
Publicado: (2021)

Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus)
por: Kim, Min‐Joo, et al.
Publicado: (2020)

Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality
por: Meidell, Line Skontorp, et al.
Publicado: (2023)

Influence of Sous Vide Cooking on Ground Beef Patties
por: Douglas, Savannah L., et al.
Publicado: (2023)

Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage
por: Zhan, Yuexiang, et al.
Publicado: (2022)

Bioactivities of fish protein hydrolysates from defatted salmon backbones
por: Slizyte, Rasa, et al.
Publicado: (2016)

Preservative Effect on Canned Mackerel (Scomber colias) Lipids by Addition of Octopus (Octopus vulgaris) Cooking Liquor in the Packaging Medium
por: Malga, José M., et al.
Publicado: (2022)

The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion
por: Rezler, Ryszard, et al.
Publicado: (2023)

In vivo antioxidant activity of mackerel (Scomber japonicus) muscle protein hydrolysate
por: Bashir, Khawaja Muhammad Imran, et al.
Publicado: (2018)

Isolation sous vide
por: Rohrbach, François
Publicado: (1971)

Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch
por: Modzelewska-Kapituła, Monika, et al.
Publicado: (2022)

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review
por: Latoch, Agnieszka, et al.
Publicado: (2023)

The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment
por: Russo, Giovanni Luca, et al.
Publicado: (2023)

Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions
por: Noh, Sin-Woo, et al.
Publicado: (2023)

A genome assembly of the Atlantic chub mackerel (Scomber colias): a valuable teleost fishing resource
por: Machado, André M., et al.
Publicado: (2022)

Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage
por: Kim, Koth-Bong-Woo-Ri, et al.
Publicado: (2014)

Taxonomic review of Argentine mackerel Scomber japonicus (Houttuyn, 1782) by phylogenetic analysis
por: Trucco, María Inés, et al.
Publicado: (2017)

Determination of Freshness of Mackerel (Scomber japonicus) Using Shortwave Infrared Hyperspectral Imaging
por: Cho, Jeong-Seok, et al.
Publicado: (2023)

The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat
por: Wereńska, Monika, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_ckfm8cl6mg1g0narpvlqu1k0lq