缓冲拖曳对冻融大西洋鳕鱼品质的影响

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Aquatic Food Product Technology Pub Date : 2022-11-16 DOI:10.1080/10498850.2022.2146555

M. Esaiassen, Tonje K. Jensen, Venil T. Eilertsen, R. Larsen, S. Olsen, T. Tobiassen

{"title":"缓冲拖曳对冻融大西洋鳕鱼品质的影响","authors":"M. Esaiassen, Tonje K. Jensen, Venil T. Eilertsen, R. Larsen, S. Olsen, T. Tobiassen","doi":"10.1080/10498850.2022.2146555","DOIUrl":null,"url":null,"abstract":"ABSTRACT A large part of the Northeast Atlantic cod caught with trawls is landed frozen, processed, and sold thawed. Many trawlers have adapted a fishing practice termed ‘buffer towing’, causing probability for poor exsanguination and fillet redness. Here, the effect of buffer towing upon color and hemoglobin concentration in cod loin section is studied, and the development of TVB-N during chilled storage of thawed cod. No significant differences were proven for redness or hemoglobin concentration in loin from cod exposed to regular haul-back or buffer towing. Neither were significant differences found in TVB-N levels during chilled storage at 0 and 4°C.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.3000,"publicationDate":"2022-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua)\",\"authors\":\"M. Esaiassen, Tonje K. Jensen, Venil T. Eilertsen, R. Larsen, S. Olsen, T. Tobiassen\",\"doi\":\"10.1080/10498850.2022.2146555\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT A large part of the Northeast Atlantic cod caught with trawls is landed frozen, processed, and sold thawed. Many trawlers have adapted a fishing practice termed ‘buffer towing’, causing probability for poor exsanguination and fillet redness. Here, the effect of buffer towing upon color and hemoglobin concentration in cod loin section is studied, and the development of TVB-N during chilled storage of thawed cod. No significant differences were proven for redness or hemoglobin concentration in loin from cod exposed to regular haul-back or buffer towing. Neither were significant differences found in TVB-N levels during chilled storage at 0 and 4°C.\",\"PeriodicalId\":15091,\"journal\":{\"name\":\"Journal of Aquatic Food Product Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2022-11-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Aquatic Food Product Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10498850.2022.2146555\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Aquatic Food Product Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10498850.2022.2146555","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

东北大西洋用拖网捕捞的鳕鱼大部分是冷冻、加工、解冻后出售的。许多拖网渔船采用了一种称为“缓冲拖曳”的捕鱼方法，这可能会导致放血不良和鱼片发红。本文研究了缓冲拖曳对鳕鱼腰切片颜色和血红蛋白浓度的影响，以及解冻鳕鱼冷藏过程中TVB-N的发展。在常规拖曳或缓冲拖曳中，鳕鱼腰的红度或血红蛋白浓度没有显著差异。在0°C和4°C冷藏期间，TVB-N水平均无显著差异。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua)

ABSTRACT A large part of the Northeast Atlantic cod caught with trawls is landed frozen, processed, and sold thawed. Many trawlers have adapted a fishing practice termed ‘buffer towing’, causing probability for poor exsanguination and fillet redness. Here, the effect of buffer towing upon color and hemoglobin concentration in cod loin section is studied, and the development of TVB-N during chilled storage of thawed cod. No significant differences were proven for redness or hemoglobin concentration in loin from cod exposed to regular haul-back or buffer towing. Neither were significant differences found in TVB-N levels during chilled storage at 0 and 4°C.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.