379
Views
27
CrossRef citations to date
0
Altmetric
Articles

Effect of Temperature on Quality-Related Changes in Cod (Gadus morhua) During Short- and Long-Term Frozen Storage

&
Pages 249-263 | Published online: 27 Oct 2010

References

  • Almandos , M.E. , Giannini , D.H. , Ciarlo , A.S. and Boeri , R.L. 1984 . Relationship between the increase of total volatile bases and dimethylamine in frozen Patagonian hake (Merluccius hubbsi) . Lebensmittel-Wissenschaft und -Technologie. , 17 : 111 – 113 .
  • Andersen , C.M. and Jørgensen , B.M. 2004 . On the relation between water pools and water holding capacity in cod muscle . J. Aquat. Food Prod. Technol. , 13 : 13 – 23 .
  • AOCS (American Oil Chemists’ Society) . 1998 . “ Official Method Ce 1 b-89 ” . In Fatty Acid Composition by GLC. Marine Oils , Champaign, IL : AOCS .
  • AOCS (American Oil Chemists’ Society) . 1998 . “ Official Method Ce 2–66 ” . In Preparation of methyl esters of fatty acids , Champaign, IL : AOCS .
  • Aubourg , S.P. and Medina , I. 1999 . Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage . J. Sci. Food Agric. , 79 : 1943 – 1948 .
  • Babbitt , J.K. , Crawford , D.L. and Law , D.K. 1972 . Decomposition of trimethylamine oxide and changes in protein extractability during frozen storage of minced and intact hake (Merluccius productus) muscle . J. Agric.Food Chem. , 20 : 1052 – 1054 .
  • Badii , F. and Howell , N.K. 2002a . A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) fillets during frozen storage . J. Sci. Food Agric. , 82 : 87 – 97 .
  • Badii , F. and Howell , N.K. 2002b . Changes in the texture and structure of cod and haddock fillets during frozen storage . Food Hydrocolloids , 16 : 313 – 319 .
  • Bligh , E.G. and Dyer , W.J. 1959 . A rapid method of total lipid extraction and purification . Can. J. Biochem. Physiol. , 37 : 911 – 917 .
  • Buttkus , H. 1970 . Accelerated denaturation of myosin in frozen solution . J. Food Sci. , 35 : 558 – 562 .
  • Cappeln , G. , Nielsen , J. and Jessen , F. 1999 . Synthesis and degradation of adenosine triphosphate in cod (Gadus morhua) at subzero temperatures . J. Sci. Food Agric. , 79 : 1099 – 1104 .
  • Careche , M. , del Mazo , M.L. , Torrejon , P. and Tejada , M. 1998 . Importance of frozen storage temperature in the type of aggregation of myofibrillar proteins in cod (Gadus morhua) fillets . J. Agric.Food Chem. , 46 : 1539 – 1546 .
  • Careche , M. , Herrero , A.M. , Rodriguez-Casado , A. , del Mazo , M.L. and Carmona , P. 1999 . Structural changes of hake (Merluccius merluccius L.) fillets: effects of freezing and frozen storage . J. Agric.Food Chem. , 47 : 952 – 959 .
  • Castell , C.H. , Neal , W. and Smith , B. 1970 . Formation of trimethylamine in stored frozen sea fish . J. Fisheries Res. Board Can. , 15 : 701 – 716 .
  • Chapman , K.W. , Ifat , S. , Keum Taek , H. and Regenstein , J.M. 1993 . Extra-cold storage of hake and mackerel fillets and mince . J. Food Sci. , 58 : 1208 – 1211 .
  • Chow , C.J. , Ochiai , Y. , Watabe , S. and Hashimoto , K. 1988 . Effect of freezing and thawing on the discoloration of tuna meat . Bull. Jap. Soc. Sci. Fisheries , 54 : 639 – 648 .
  • CIE. 1976. Selected colorimetric tables. International Commission on Illumination, Vienna, Austria. http://www.cie.co.at (http://www.cie.co.at)
  • Dingle , J.R. , Keith , R.A. and Lall , B. 1977 . Protein instability in frozen storage induced in minced muscle of flatfishes by mixture with muscle of red hake . Can. Inst. Food Sci. Technol. J. , 10 : 143 – 146 .
  • Dulavik , B. , Sorensen , N.K. , Barstad , H. , Horvli , O. and Olsen , R.L. 1998 . Oxidative stability of frozen light and dark muscles of saithe (Pollachius virens L.) . J. Food Lipids , 5 : 233 – 245 .
  • Eide , O. , Børresen , T. and Strøm , T. 1982 . Minced fish production from capelin (Mallotus villosus). A new method for gutting, skinning and removal of fat from small fatty fish species . J. Food Sci. , 47 : 347 – 349 .
  • Gill , T.A. , Keith , R.A. and Lall , B.S. 1979 . Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical-parameters and changes in the myofibrillar proteins . J. Food Sci. , 44 : 661 – 667 .
  • Godiksen , H. , Hyldig , G. and Jessen , F. 2003 . Sarcoplasmic reticulum Ca2+-ATPase and cytochrome oxidase as indicators of frozen storage in cod (Gadus morhua) . J. Food Sci. , 68 : 2579 – 2585 .
  • Godiksen , H. and Jessen , F. 2001 . Sarcoplasmic reticulum Ca2+-ATPase activity in cod (Gadus morhua) muscle measured in crude homogenates . J. Food Biochem. , 25 : 343 – 358 .
  • Herrera , J.J. , Pastoriza , L. and Sampedro , G. 2001 . A DSC study on the effects of various maltodextrins and sucrose on protein changes in frozen-stored minced blue whiting muscle . J. Sci.Food Agric. , 81 : 377 – 384 .
  • Hsu , C.K. , Kolbe , E. , Morrissey , M.T. and Chung , Y.C. 1993 . Protein denaturation of frozen Pacific whiting (Merluccius productus) fillets . J. Food Sci. , 58 : 1055 – 1056 .
  • Inoue , N. , Takatori , K. , Motoshige , T. and Shinano , H. 1992 . Effect of storage temperature on the freeze denaturation of fish myosin B. Bull . Jap. Soc. Sci. Fisheries , 58 : 2357 – 2360 .
  • Jensen , K.N. , Guldager , H.S. and Jørgensen , B.M. 2002 . Three-way modelling of NMR relaxation profiles from thawed cod muscle . J. Aquat. Food Prod. Technol. , 11 : 201 – 214 .
  • Jensen , K.N. and Jørgensen , B.M. 2003 . Effect of storage conditions on differential scanning calorimetry profiles from thawed cod muscle . Lebensm.-Wissens. Technol. , 36 : 807 – 812 .
  • Jepsen , S.M. , Pedersen , H.T. and Engelsen , S.B. 1999 . Application of chemometrics to low-field 1H NMR relaxation data of intact fish flesh . J. Sci. Food Agric. , 79 : 1793 – 1802 .
  • Leblanc , E.L. and Leblanc , R.J. 1988 . Application of chemometrics to low-field 1H NMR relaxation data of intact fish flesh . J. Food Process. Preserv. , 12 : 95 – 113 .
  • Leelapongwattana , K. , Benjakul , S. , Visessanguan , W. and Howell , N.K. 2005 . Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis) . Food Chem. , 90 : 141 – 150 .
  • Love , R.M. 1968 . “ Ice Formation in Frozen Muscle ” . In Low Temperature Biology of Foodstuffs , Edited by: Hawthorn , J. and Rolfe , E. J. 105 – 124 . Oxford : Pergamon Press .
  • Mørkøre , T. and Lilleholt , R. 2007 . Impact of freezing temperature on quality of farmed Atlantic cod (Gadus Morhua L.) . J. Text. Stud. , 38 : 457 – 472 .
  • Nielsen , J. and Jessen , F. 2007 . “ Quality of frozen fish ” . In Handbook of Meat, Poultry and Seafood Quality , Edited by: Nollet , L. M. L. 577 – 586 . Iowa : Blackwell Publishing .
  • Nielsen , M.K. and Jørgensen , B.M. 2004 . Quantitative relationship between trimethylamine oxide aldolase activity and formaldehyde accumulation in white muscle from gadiform fish during frozen storage . J. Agric.Food Chem. , 52 : 3814 – 3822 .
  • Schubring , R. 2004 . Instrumental colour, texture, water holding and DSC measurements on frozen cod fillets (Gadus morhua) during long term storage at different temperatures . Deutsche Lebensmittel-Rundschau. , 100 : 247 – 254 .
  • Schubring , R. 2005 . Changes in texture, water holding capacity, colour and thermal stability of frozen cod (Gadus morhua) fillets: effect of frozen storage temperature . Deutsche Lebensmittel-Rundschau. , 101 : 484 – 493 .
  • Shenouda , S.Y.K. 1980 . Theories of protein denaturation during frozen storage of fish flesh . Adv. Food Res. , 26 : 311
  • Sikorski , Z.E. 1978 . Protein changes in muscle foods due to freezing and frozen storage . Int. J. Refrig. , 1 : 173 – 180 .
  • Sikorski , Z.E. and Kolakowska , A. 1994 . “ Changes in Proteins in Frozen Stored Fish ” . In Seafood Proteins , Edited by: Sikorski , Z. E. , Pan , B. S. and Shahidi , F. 99 – 112 . New York : Chapman and Hall .
  • Sikorski , Z.E. , Kostuch , S. and Olley , J. 1976 . Protein changes in frozen fish . CRC Critical Reviews in Food Science and Nutrition. , 8 : 97 – 129 .
  • Simonides , W.S. and van Hardeveld , C. 1990 . An assay for Sarcoplasmic-Reticulum Ca-2+-ATPase activity in muscle homogenates . Anal. Biochem. , 191 : 321 – 331 .
  • Steen , C. and Lambelet , P. 1997 . Texture changes in frozen cod mince measured by low-field nuclear magnetic resonance spectroscopy . J. Sci.Food Agric. , 75 : 268 – 272 .
  • Tokunaga , T. 1974 . The effect of decomposition products of trimethylamine oxide on the quality of frozen Alaska pollack fillet . Bull. Jap. Soc. Sci. Fisheries , 40 : 167 – 174 .
  • Vyncke , W. 1970 . Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity . Fette Seifen Anstrichmittel. , 72 : 1084 – 1087 .
  • Watabe , S. and Hashimoto , K. 1986 . Temperature conditions for the frozen storage of representative marine products in Japan . Food Rev. Int. , 2 : 353 – 393 .
  • Wolfe , J. and Bryant , G. 2001 . Cellular cryobiology: thermodynamic and mechanical effects . Int. J. Refrig. , 24 : 438 – 450 .
  • Yasuda , Y. , Kageyama , T. , Akamine , A. , Shibata , M. , Kominami , E. , Uchiyama , Y. and Yamamoto , K. 1999 . Characterisation of New Fluorogenic Substrates for the Rapid and Sensitive Assay of Cathepsin E and Cathepsin D . J. Biochem. , 125 : 1137 – 1143 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.