ISSN:
1745-4514
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Intact carp (Cyprinus carpio) fillets were packaged under vacuum and pressurized at 100, 140, 180 and 200 MPa at 4C for 15 or 20 min. Changes in the lipid fraction and color of the fillets as well as the electrophoretic profiles of the fish proteins were studied to establish the best conditions (time and pressure) for pressure-shift freezing the carp fillets. Thiobarbituric acid (TBA) values, free fatty acid (FFA) content and color parameters (L*, a*, b*) increased as the pressure level and pressurization time were increased. After 15 min of treatment at any pressure level, the intensity of the protein band with MW 〈 36 kDa decreased. With these results, the carp fillets were frozen using either pressure-shift freezing (PSF) (140 MPa, −14C for 12 min) or air-blast freezing (ABF) (−20C for 4 m/s) and then stored at −20C for 75 days. Changes in TBA values, FFA content, texture, total drip losses and size of ice crystal were evaluated. The TBA values and FFA content were relatively lower in the PSF samples than in the ABF samples. The freezing procedure did not seem to have a significant effect (P 〉 0.05) on the texture of carp fillets. PSF was more effective in reducing total drip losses in cooked samples compared to ABF treatment. Ice crystals found in the PSF fish samples were mainly intracellular, smaller and more regular in shape than those found in the ABF samples.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4514.2005.00034.x
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