Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/25560
Registo completo
Campo DC | Valor | Idioma |
---|---|---|
dc.contributor.author | Soares, Nuno M. | - |
dc.contributor.author | Mendes, Tânia S. | - |
dc.contributor.author | Vicente, A. A. | - |
dc.date.accessioned | 2013-10-07T17:42:03Z | - |
dc.date.available | 2013-10-07T17:42:03Z | - |
dc.date.issued | 2013 | - |
dc.identifier.issn | 0260-8774 | por |
dc.identifier.uri | https://hdl.handle.net/1822/25560 | - |
dc.description.abstract | The aim of this research was to compare the effect of chitosan solutions on frozen salmon preservation with that of water glazing. For this purpose, three chitosan solutions (0.25%, 0.50% and 0.75% w/v) and water were applied in different amounts (6%, 8% and 11% of coated fillet weight) directly on the surface of frozen salmon. In order to accelerate the deterioration processes, salmon was stored during 14 weeks at −5 °C. Microbial and chemical indices were used to assess deterioration during storage and the coating stability was evaluated through weight loss measurements. The results obtained showed that chitosan coatings can be a good barrier to protect frozen fish from deterioration. Microbial growth, assessed by total viable counts (TVC), and total volatile basic nitrogen (TVB-N) were maintained below the maximum limits recommended which are 5 × 105 CFU/g and 35 mg nitrogen/100 g fish, respectively. The use of 0.50% and 0.75% chitosan solutions generally demonstrated to be more efficient in preventing salmon weight loss. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.rights | openAccess | por |
dc.subject | Glazing | por |
dc.subject | Edible coating | por |
dc.subject | Shelf-life | por |
dc.subject | Frozen salmon | por |
dc.subject | Chitosan | por |
dc.subject | Pilot-scale | por |
dc.title | Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation : a pilot-scale study | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
sdum.publicationstatus | published | por |
oaire.citationStartPage | 316 | por |
oaire.citationEndPage | 323 | por |
oaire.citationIssue | 2 | por |
oaire.citationTitle | Journal of Food Engineering | por |
oaire.citationVolume | 119 | por |
dc.publisher.uri | Elsevier BV | por |
dc.identifier.eissn | 0260-8774 | por |
dc.identifier.doi | 10.1016/j.jfoodeng.2013.05.018 | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Journal of Food Engineering | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |