Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods

Flavor characterization and quality of salt-cured and desalted cod (Gadus morhua) products was studied using sensory analysis and gas chromatography techniques. The products were produced in Iceland using two different processing methods (filleting and splitting) and three different salting procedures, i.e., the old single-step kench salting or a multistep procedure, and presalting (injection and brine salting or only brine salting), which was followed by kench salting. The main difference observed was between fillets and split fish, where the split fish was darker and had stronger flavor characteristics. Comparison of different salting procedures showed that the use of presalting improved the appearance of the salted products, which can be described as increased lightness and reduced yellowness of the products. In the same products, the intensity of curing flavors was milder, as described by sensory analysis and key aroma compounds. Derivatives from lipid and protein degradation contribute to the characteristic flavor of the salted products.     

热泵干燥北极虾的物理和感观特性研究

对分别在(-2～0)℃和20℃两种温度下热泵干燥北极虾(整虾、去头北极虾、去壳北极虾)的物理和感官特性进行了研究.结果显示,当热泵干燥温度由(-2～0)℃增加到20℃时,干燥虾的收缩率和所需的剪切力增大.干燥温度对干燥虾的色泽影响不显著.所有热泵干燥虾均具有高的复水能力和水分保持能力(WHC).研究结果还显示,虾的处理状态(有壳或无壳、有头或无头、解冻处理)对其物理和感官特性有着显著影响.解冻处理不利于虾色泽的保持并使之收缩增加.在所有的干燥虾样品中,在20℃下干燥的冷冻去头虾(B-2)具有最好的综合表现.与热风干燥相比,利用热泵干燥虾可获得高质量干燥产品.     

Effects of Injection of Protein Solutions Prepared from Fish By-products on Yield and Chemical Properties of Chilled and Frozen Saithe (Pollachius virens) Fillets

Fish gelatine and protein solutions prepared from saithe by-products were injected into saithe fillets. Effects on weight changes, water holding capacity, and chemical composition of the fillets were investigated after chilled (2, 5, and 7 days) and frozen (14 and 49 days) storage. The results showed that higher weight yields were obtained by adding proteins and salt to the fillets in comparison with only salt, especially in chilled fillets. The drawback of the injection was that higher drip losses were found during storage and thawing than for untreated fillets. Effects of injection on water content were only significant after 2 days of chilled storage, but differences leveled out after longer storage time and with freezing and thawing of the fillets. The procedure applied in this study seems to be promising for utilization of by-products such as trimmings as an ingredient in higher value products like fillets, in comparison to mince products.     

热泵干燥北极虾和鱼块的干燥特性研究

利用热泵干燥机,分别在-2～0℃和20℃两种温度下对北极虾整虾、去头北极虾、去壳北极虾和尺寸分别为50 mm(直径)×(7～9)mm(厚度)和50 mm×(14～18) mm的鱼块进行了干燥研究。结果显示,虾的状态(有壳或无壳、有头或无头)和鱼块的厚度对其干燥特性有着显著影响。无论干燥温度为-2～0℃还是20℃,去壳虾所需干燥时间均最少,去头虾的干燥速度均大于整虾;薄鱼块的干燥速度在20℃显著大于厚鱼块的干燥速度。扩散模型MR=Aexp(-kt)可以很好地描述热泵干燥北极虾和鱼块的干燥特性,根据试验结果建立的一系列统计回归模型显示,当热泵干燥温度由-2～0℃增加到20℃时,干燥速度和K值显著增加,干燥时间明显减小。     

Sequence variants in the RNF212 gene associate with genome-wide recombination rate

The genome-wide recombination rate varies between individuals, but the mechanism controlling this variation in humans has remained elusive. A genome-wide search identified sequence variants in the 4p16.3 region correlated with recombination rate in both males and females. These variants are located in the RNF212 gene, a putative ortholog of the ZHP-3 gene that is essential for recombinations and chiasma formation in Caenorhabditis elegans. It is noteworthy that the haplotype formed by two single-nucleotide polymorphisms (SNPs) associated with the highest recombination rate in males is associated with a low recombination rate in females. Consequently, if the frequency of the haplotype changes, the average recombination rate will increase for one sex and decrease for the other, but the sex-averaged recombination rate of the population can stay relatively constant.     

Added Value of Ascophyllum nodosum Side Stream Utilization during Seaweed Meal Processing

Ascophyllum nodosum contains many valuable compounds, including polyphenols, peptides, and carotenoids that have been shown to exhibit biological activities. These compounds are not a priority ingredient in seaweed meal products for the current users. Hence, the aim of the study was to investigate the chemical and bioactive characteristics of A. nodosum as affected by seasonal variation and evaluate the potential benefits of alternative processing and the utilization of side streams for product development. The analysis of raw materials, press liquid, and press cake from alternative processing and the commercial seaweed meal at different harvesting periods indicated that the chemical composition is linked to the reproductive state of the algae. Phenolic content and ORAC activity increased following the seaweed’s fertile period, making alternative processing more promising in July and October compared to June. Several valuable ingredients were obtained in the press liquid, including polyphenols, which can be used in the development of new high-value bioactive products. The suggested alternative processing does not have a negative effect on the composition and quality of the current seaweed meal products. Hence, the extraction of valuable ingredients from the fresh biomass during the processing of seaweed meal could be a feasible option to increase the value and sustainability of seaweed processing.     

Lipid Degradation of Cod Liver During Frozen Storage as Influenced by Temperature,Packaging Method,and Seasonal Variation

ABSTRACT

Lipid degradation of cod liver during frozen storage was studied, where the effects of storage temperatures (?18/?24°C), packaging methods (vacuum packing/regular plastic bag and waxed cardboard box), and seasonal variations (March/June/September) were evaluated. For this, the formations of free fatty acids (FFA) and peroxide value (PV) were analyzed. Lipid degradation within different parts of the liver (middle/surface) was also investigated. Increase in FFA and PV was observed for most of the samples throughout the frozen storage period. Vacuum packaging and lower storage temperature had a significantly stronger preservative effect on lipid degradation in all seasons. Higher FFA content was observed in cod liver captured in June than in its counterparts from September and March. More intense increase in PV was observed for liver collected in June compared to September. Furthermore, significant difference in PV was observed in different layers of the liver while FFA showed minimum variation between the surface and the middle part of the cod liver. Based on the present results, packaging method and storage temperature have a significant effect on lipid hydrolysis and oxidation in frozen cod liver.