Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.442686
Title: Evaluation of the quality of individual quick frozen fish products
Author: Seremeti, Maria Makri
Awarding Body: Robert Gordon University
Current Institution: Robert Gordon University
Date of Award: 2007
Availability of Full Text:
Access through EThOS:
Access through Institution:
Abstract:
In the present study the effects of characteristic freezing times and storage time at -22°C on the quality of the adductor muscle of post-rigor scallops (Pecten maximus)and gilthead seabream fillets (Sparusa urata) were studied in regard to the integrity of muscle structure, myofibrillar protein denaturation and aggregation, lipid degradation, texture and sensory changes. This information would be useful for achieving optimal conditions for freezing these species and assessing their quality during frozen storage for commercial purposes. Scallop muscles and gilthead seabream fillets were frozen individually with characteristic freezing times that can be met in commercial practice of freezing seafoods. After freezing, the samples were thawed and their quality was evaluated. Fresh samples were analyzed as controls. Intermediate characteristic freezing times (i. e. 89 and 49 minutes for scallop muscles and 74 minutes for gilthead seabream fillets) caused more damage to cell structure of both species than the shorter and longer characteristic freezing times tested. Short characteristic freezing times (i. e. 19 minutes for scallop muscles, and 2 and 18 minutes for gilthead seabream fillets) reduced the thawing losses of both species compared to the longer characteristic freezing times (. e. 235 to 1000 minutes for scallop muscles, and 640 minutes for gilthead seabream fillets) tested. Freezing at short characteristic freezing times produced raw fillets similar in texture to the fresh fillets. Therefore, short characteristic freezing times (equal to or less than 19 minutes) are beneficial for freezing both species. Scallop muscles and gilthead seabream fillets were kept frozen for up to 301 and 340 days, respectively. Sampling was carried out at regular intervals on fresh and stored frozen samples. Storage time affected the integrity of infra-cellular organelles, reduced the water holding capacity, caused structural changes to myofibrillar proteins and affected the sensory attributes of both species. Frozen scallop muscles were in acceptable eating condition after a storage period of ten months, with most of the changes in bio-chemical and physical properties being pronounced after three months of storage. Based on the changes in taste scores versus storage time, it was assessed that the practical storage life of frozen gilthead seabream fillets was circa 5 to 6 months Cat+-ATPase activities for scallop muscles and a linear model that combines free fatty acids, peroxide values and protein content in centrifugal tissue fluids for gilthead seabream fillets, may be reliable methods for industry to use for assessing their quality during long term storage at -22°C.
Supervisor: Melvin, Maureen ; Wahle, Klaus ; Hotos, George Sponsor: Technological Institute of Messolonghi, Greek Ministry of Education
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.442686  DOI: Not available
Keywords: King scallops ; Gilthead seabream fillets ; Freezing ; Frozen storage ; Quality
Share: