Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage
Changes in total volatile base nitrogen (TVBN), pH, salt soluble protein (SSP), moisture content, and expressible moisture of channel catfish frame mince during storage at ‐20, 0, and 5 °C were investigated. Refined mince was either unwashed or washed twice, with mince designated for frozen storage...
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| Veröffentlicht in: | Journal of food science 2000-01, Vol.65 (1), p.24-29 |
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| container_title | Journal of food science |
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| creator | Suvanich, V. Jahncke, M.L. Marshall, D.L. |
| description | Changes in total volatile base nitrogen (TVBN), pH, salt soluble protein (SSP), moisture content, and expressible moisture of channel catfish frame mince during storage at ‐20, 0, and 5 °C were investigated. Refined mince was either unwashed or washed twice, with mince designated for frozen storage mixed with cryoprotectant. TVBN increased during refrigerated storage, while SSP decreased during frozen storage. Expressible moisture increased during frozen storage but not during refrigeration storage temperatures. Moisture content and pH of mince did not change during storage. Results indicate that mince should be stored for no longer than 3 d at 0 or 5 °C to maintain optimal quality. Frozen mince with cryoprotectant would remain acceptable for at least 3 months at ‐20 °C. |
| doi_str_mv | 10.1111/j.1365-2621.2000.tb15950.x |
| format | Article |
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Refined mince was either unwashed or washed twice, with mince designated for frozen storage mixed with cryoprotectant. TVBN increased during refrigerated storage, while SSP decreased during frozen storage. Expressible moisture increased during frozen storage but not during refrigeration storage temperatures. Moisture content and pH of mince did not change during storage. Results indicate that mince should be stored for no longer than 3 d at 0 or 5 °C to maintain optimal quality. Frozen mince with cryoprotectant would remain acceptable for at least 3 months at ‐20 °C.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2000.tb15950.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; catfish ; Chemistry ; Fish ; Fish and seafood industries ; Food industries ; Food science ; Fundamental and applied biological sciences. 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Refined mince was either unwashed or washed twice, with mince designated for frozen storage mixed with cryoprotectant. TVBN increased during refrigerated storage, while SSP decreased during frozen storage. Expressible moisture increased during frozen storage but not during refrigeration storage temperatures. Moisture content and pH of mince did not change during storage. Results indicate that mince should be stored for no longer than 3 d at 0 or 5 °C to maintain optimal quality. Frozen mince with cryoprotectant would remain acceptable for at least 3 months at ‐20 °C.</description><subject>Biological and medical sciences</subject><subject>catfish</subject><subject>Chemistry</subject><subject>Fish</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>mince</subject><subject>quality</subject><subject>shelf life</subject><subject>Storage</subject><subject>surimi</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><recordid>eNqVkFFv0zAUhSMEEmXjP1gTrwn32kmc8ICEMroNdTA0pkm8WK5z3bqkybBT0fLrcdQKnvHLlc899xzpS5ILhAzje7vJUJRFykuOGQeAbFxiUReQ7Z8lM5QFpKLK8XkyA-A8Rczly-RVCBuY_qKcJaFZ635Fgbme3VNHZqSWNWvaOqM79nWnOzceoqC9jivvwuhMYIOdpL6njjV6tC6s2dzrLbFb1xtilzvv-lW0uK5jum_jcvhNsWAcvF7RefLC6i7Q69M8Sx7mH7811-niy9VN82GRmhwhT4UVS2tIQ2W5RKpyy0tJ9VIAYEuy5hystK0VwhgNaJaTjCBlW0HBJYiz5OKY--SHnzsKo9oMO9_HSoV1LirkAqPp3dFk_BCCJ6uevNtqf1AIamKsNmpirCbGamKsTozVPh6_OTXoEHlZr3vjwr8EgaWsi2h7f7T9ch0d_qNAfZpf3vM8BqTHgMif9n8DtP-hSilkoR4_X6n5HX5f5OWdqsQfmAyfeA</recordid><startdate>200001</startdate><enddate>200001</enddate><creator>Suvanich, V.</creator><creator>Jahncke, M.L.</creator><creator>Marshall, D.L.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200001</creationdate><title>Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage</title><author>Suvanich, V. ; Jahncke, M.L. ; Marshall, D.L.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4104-3f3bfcea08f271e84f267e9b3001de79220f7fdf33cca01cb01de1077d8052703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Biological and medical sciences</topic><topic>catfish</topic><topic>Chemistry</topic><topic>Fish</topic><topic>Fish and seafood industries</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>mince</topic><topic>quality</topic><topic>shelf life</topic><topic>Storage</topic><topic>surimi</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Suvanich, V.</creatorcontrib><creatorcontrib>Jahncke, M.L.</creatorcontrib><creatorcontrib>Marshall, D.L.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Suvanich, V.</au><au>Jahncke, M.L.</au><au>Marshall, D.L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage</atitle><jtitle>Journal of food science</jtitle><date>2000-01</date><risdate>2000</risdate><volume>65</volume><issue>1</issue><spage>24</spage><epage>29</epage><pages>24-29</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Changes in total volatile base nitrogen (TVBN), pH, salt soluble protein (SSP), moisture content, and expressible moisture of channel catfish frame mince during storage at ‐20, 0, and 5 °C were investigated. 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| ispartof | Journal of food science, 2000-01, Vol.65 (1), p.24-29 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library - AutoHoldings Journals |
| subjects | Biological and medical sciences catfish Chemistry Fish Fish and seafood industries Food industries Food science Fundamental and applied biological sciences. Psychology mince quality shelf life Storage surimi |
| title | Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage |
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