View in EDS

The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus).

Saved in:
Bibliographic Details
Title: The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus).
Authors: Cropotova, Janna1, Rustad, Turid1, Mozuraityte, Revilija2, Standal, Inger Beate2
Source: Journal of Aquatic Food Product Technology. 2019, Vol. 28 Issue 5, p505-518. 14p.
Subjects: Sous-vide cooking, Atlantic mackerel, Refrigerated foods
Abstract: The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel fillets were exposed to sous-vide treatment at 60, 75, and 90°C for 10, 15, and 20 min and further stored for 1, 3, and 7 days at 4 ± 1°C before analysis. Changes in pH, water content and cook loss, amount of water- and salt-soluble proteins, texture, and color parameters, as well as accumulation of lipid oxidation products in sous-vide-cooked mackerel were assessed. Sous-vide cooking time and temperature had the lowest contribution to the formation of primary and secondary products of lipid oxidation, as well as increase in yellowness of the fish flesh due to their accumulation; whereas duration of chilled storage led to a significant increase in oxidation and yellowness (p < 0.05). Duration of chilled storage also affected structural and textural properties of the fish muscle, leading to a decreased cook loss. At the same time, sous-vide cooking decreased the firmness of the fish muscle. Duration of chilled storage was found to have the highest significant effect (p < 0.001) on all physicochemical characteristics of sous-vide-cooked mackerel. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Aquatic Food Product Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 136414871
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus).
– Name: Author
  Label: Authors
  Group: Au
  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Cropotova%2C+Janna%22&quot;&gt;Cropotova, Janna&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Rustad%2C+Turid%22&quot;&gt;Rustad, Turid&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Mozuraityte%2C+Revilija%22&quot;&gt;Mozuraityte, Revilija&lt;/searchLink&gt;&lt;relatesTo&gt;2&lt;/relatesTo&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Standal%2C+Inger+Beate%22&quot;&gt;Standal, Inger Beate&lt;/searchLink&gt;&lt;relatesTo&gt;2&lt;/relatesTo&gt;
– Name: TitleSource
  Label: Source
  Group: Src
  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Journal+of+Aquatic+Food+Product+Technology%22&quot;&gt;Journal of Aquatic Food Product Technology&lt;/searchLink&gt;. 2019, Vol. 28 Issue 5, p505-518. 14p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Sous-vide+cooking%22&quot;&gt;Sous-vide cooking&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Atlantic+mackerel%22&quot;&gt;Atlantic mackerel&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Refrigerated+foods%22&quot;&gt;Refrigerated foods&lt;/searchLink&gt;
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel fillets were exposed to sous-vide treatment at 60, 75, and 90&#176;C for 10, 15, and 20 min and further stored for 1, 3, and 7 days at 4 &#177; 1&#176;C before analysis. Changes in pH, water content and cook loss, amount of water- and salt-soluble proteins, texture, and color parameters, as well as accumulation of lipid oxidation products in sous-vide-cooked mackerel were assessed. Sous-vide cooking time and temperature had the lowest contribution to the formation of primary and secondary products of lipid oxidation, as well as increase in yellowness of the fish flesh due to their accumulation; whereas duration of chilled storage led to a significant increase in oxidation and yellowness (p &lt; 0.05). Duration of chilled storage also affected structural and textural properties of the fish muscle, leading to a decreased cook loss. At the same time, sous-vide cooking decreased the firmness of the fish muscle. Duration of chilled storage was found to have the highest significant effect (p &lt; 0.001) on all physicochemical characteristics of sous-vide-cooked mackerel. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: &lt;i&gt;Copyright of Journal of Aquatic Food Product Technology is the property of Taylor &amp; Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=136414871
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1080/10498850.2019.1604595
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 14
        StartPage: 505
    Subjects:
      – SubjectFull: Sous-vide cooking
        Type: general
      – SubjectFull: Atlantic mackerel
        Type: general
      – SubjectFull: Refrigerated foods
        Type: general
    Titles:
      – TitleFull: The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus).
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Cropotova, Janna
      – PersonEntity:
          Name:
            NameFull: Rustad, Turid
      – PersonEntity:
          Name:
            NameFull: Mozuraityte, Revilija
      – PersonEntity:
          Name:
            NameFull: Standal, Inger Beate
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 05
              Text: 2019
              Type: published
              Y: 2019
          Identifiers:
            – Type: issn-print
              Value: 10498850
          Numbering:
            – Type: volume
              Value: 28
            – Type: issue
              Value: 5
          Titles:
            – TitleFull: Journal of Aquatic Food Product Technology
              Type: main
ResultId 1