The effect of sous-vide cooking parameters, chilled storage and antioxidants on quality characteristics of Atlantic mackerel (Scomber scombrus) in relation to structural changes in proteins
The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract with ascorbyl palmitate) on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage....
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065352/Details |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 2 ; str. 191-199 |
| Glavni autori: | Cropotova, Jana (Author), Mozuraityte, Revilija, Standal, Inger Beate, Aftret, Kari Cecilie, Rustad, Turid |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.02.19.6032 Hrčak Food technology and biotechnology (Online) |
| LEADER | 04062naa a22004094i 4500 | ||
|---|---|---|---|
| 001 | NSK01001065352 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20200715103635.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 200603s2019 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.57.02.19.6032 | |
| 035 | |a (HR-ZaNSK)001065352 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b eng |b hrv | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 664 |2 2011 | |
| 100 | 1 | |a Cropotova, Jana |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 4 | |a The effect of sous-vide cooking parameters, chilled storage and antioxidants on quality characteristics of Atlantic mackerel (Scomber scombrus) in relation to structural changes in proteins |h [Elektronička građa] / |c Jana Cropotova, Revilija Mozuraityte, Inger Beate Standal, Kari Cecilie Aftret, Turid Rustad. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 22 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract with ascorbyl palmitate) on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel fillets were treated with the antioxidants, exposed to sous-vide cooking at 70 and 80 °C for 10 and 20 min, and further stored for 1, 3, 9 and 15 days at (0±1) °C. Changes in dry matter and ash, cook loss, protein oxidation and solubility, as well as texture parameters in sous-vide cooked mackerel during storage, were assessed by application of multiple regression analysis. It was revealed that duration of chilled storage had the highest contribution to the decrease in cook loss due to a possible reabsorption of water released during cooking by unfolded proteins. At the same time, this parameter increased protein carbonylation in mackerel samples, resulting in a decreased protein solubility due to aggregation of proteins and subsequent toughening of the fish muscle. However, the use of antioxidants has shown to be highly efficient in decreasing the protein carbonylation in the analysed fish samples. | ||
| 520 | |a Svrha je ovog istraživanja bila utvrditi utjecaj kuhanja u vakuumu (sous vide) pri različitim temperaturama te dodatka dvaju komercijalnih antioksidanasa (ekstrakta ružmarina i smjese ekstrakta ružmarina i askorbil palmitata) na kakvoću atlantske skuše (Scomb¬er scombrus) tijekom hladnog skladištenja. Fileti skuše tretirani su antioksidansima i kuhani u vakuumu 10 ili 20 min pri 70 ili 80 °C, te skladišteni 1, 3, 9 ili 15 dana pri (0±1) °C. Pomoću višestruke regresijske analize praćene su promjene u udjelu suhe tvari i pepela, kalo, oksidacija i topljivost proteina te promjene u teksturi kuhanih fileta skuše kuhanih tijekom skladištenja. Zaključeno je da dulje vrijeme hladnog skladištenja najviše smanjuje kalo, vjerojatno jer denaturirani proteini ponovno apsorbiraju vodu koju su otpustili tijekom kuhanja. Istovremeno se povećala karbonilacija proteina u uzorcima skuše, čime se smanjila topljivost proteina te povećala čvrstoća mišića ribe. Međutim, utvrđeno je da se dodatkom antioksidansa karbonilacija proteina u ispitanim uzorcima smanjila. | ||
| 653 | 0 | |a Atlantska skuša |a Scomber scombrus |a Kuhanje u vakuumu |a Antioksidansi |a Hladno skadištenje |a Karbonilacija proteina | |
| 700 | 1 | |a Mozuraityte, Revilija |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Standal, Inger Beate |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Aftret, Kari Cecilie |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Rustad, Turid |4 aut |9 HR-ZaNSK | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 57 (2019), 2 ; str. 191-199 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2019 |b B03/19 | ||
| 998 | |b dalo2006 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17113/ftb.57.02.19.6032 |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/223873 |y Hrčak |
| 856 | 4 | 0 | |u http://www.ftb.com.hr/images/pdfarticles/2019/April-June/FTB-57-191.pdf |y Food technology and biotechnology (Online) |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |