Changes in Red Hake (Urophycis chuss) Muscle Induced by Different Freezing Strategies |
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Authors: | Hordur G Kristinsson Stephen D Kelleher Herbert O Hultin |
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Institution: | 1. Laboratory of Aquatic Food Biomolecular Research, Aquatic Foods Program, Department of Food Science and Human Nutrition, University of Florida , Gainesville, Florida, USA;2. Matis (Iceland Food Research), Division of Biotechnology and Biomolecules , Reykjavik, Iceland hordur@matis.is;4. Proteus Industries, Inc. , Gloucester, Massachusetts, USA;5. Department of Food Science, University of Massachusetts at Amherst , Massachusetts Agricultural Experiment Station, and University of Massachusetts Marine Station , Gloucester, Massachusetts, USA |
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Abstract: | The effect of single and double freezing at ?20°C on fresh and aged red hake with two different holding times of the thawed fillets between the first and second freezing treatments was determined. In addition, twice-frozen fresh red hake was treated with two antioxidation systems to assess their effectiveness in reducing lipid oxidation. Fresh, untreated red hake at 0 time was used for comparison. Significant dimethylamine (DMA) production occurred with all frozen samples, and the differences were not marked after 7-month storage. With a storage time of 3 months, however, there were differences between the treatments in both the fresh and aged samples with the once-frozen sample producing the least DMA, the twice-frozen sample with the 24-h holding time between freezings the most, and the twice-frozen sample with a 6-h holding time between freezings giving intermediate values. All samples showed a greater than 50% loss in protein solubility as determined by lithium chloride extraction after 3 months of storage, and the protein solubility declined further when samples were tested at 7 months. Samples with the best (once-frozen fresh) and worst (twice-frozen with 24-h holding time between freezings of 5-day aged muscle) treatments had the highest thiobarbituric acid-reactive substances (TBARS) values. Both antioxidant treatments were effective in reducing TBARS development. |
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Keywords: | freezing fish double freezing fish fish red hake (Urophycis chuss) quality changes in fish |
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