The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage (English)

in Journal of Food Engineering ; 83 , 3 ; 366-373
Journal of Food Engineering
Elsevier Ltd ; 2007

AbstractChitosan (CH1, 1% w/w solution) was used for producing chitosan film and used for glazing skinless pink salmon fillets. The rheological properties of chitosan solution, and mechanical properties and gas (oxygen, carbon dioxide and nitrogen) permeability of the chitosan film were evaluated. The effect of chitosan (CH1, 1% w/w solution) glazing on the quality of skinless pink salmon fillets after eight months frozen storage was determined. The rheological study showed that CH1 exhibited pseudoplastic and viscoelastic characteristics. The glass transition temperature (Tg) for the chitosan film was observed at 80.23°C. The oxygen, carbon dioxide, nitrogen and water vapor permeabilities of the chitosan film were 5.34×10−2 (cm3/mdayatm), 0.17 (cm3/mdayatm), 0.03 (cm3/mdayatm), and 2.92×10−10 (g waterm/m2Pas), respectively. Fillets glazed with CH1 solution exhibited significantly (p<0.05) higher yield and thaw yield than the lactic acid-glazed (LA) and distilled water-glazed (DW) fillets, although these fillets all had similar moisture content after thawing. Chitosan, DW, and LA glazing delayed lipid oxidation in skinless pink salmon fillets after eight months frozen storage.

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Table of contents – Volume 83, Issue 3

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Tables of content are generated automatically and are based on records of articles contained that are available in the TIB-Portal index. Due to missing records of articles, the volume display may be incomplete, even though the whole journal is available at TIB.

317
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337
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356
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366
The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage
Sathivel, Subramaniam / Liu, Quan / Huang, Jiaqi / Prinyawiwatkul, Witoon | 2007
374
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404
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430
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436
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444
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IFC
Editorial Board
| 2007