干旱区生态环境知识资源中心(Arid): Preservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing

Arid

DOI	10.1080/10498850.2020.1785602
	Preservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing
	Bilbao-Sainz, Cristina; Sinrod, Amanda J. G.; Williams, Tina; Wood, Delilah; Chiou, Bor-Sen; Bridges, David F.; Wu, Vivian C. H.; Lyu, Chenang; Rubinsky, Boris; McHugh, Tara
通讯作者	Bilbao-Sainz, C
来源期刊	JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
ISSN	1049-8850
EISSN	1547-0636
出版年	2020
卷号	29 期号:7 页码:629-640
英文摘要	The aim of this work was to evaluate the effects of isochoric freezing on the quality of tilapia fillet. Isochoric freezing was compared to chilling, super-chilling, and freezing. Isochoric freezing showed muscle color alterations similar to the other preservation methods. All preservation methods resulted in softer fillets, with the isochoric frozen fillet having the most similar texture to that of the fresh sample. Thiobarbituric acid reactive substances (TBARS) for isochoric samples were similar to those of fresh samples. However, there was a 53%, 55%, and 34% increase in TBARS for chilled, super-chilled, and frozen samples, respectively. Total volatile basic nitrogen (TVB-N) content was 1.4 times higher for isochoric samples than for fresh samples. For chilled, super-chilled, and frozen samples, TVB-N content was 3.0, 1.9, and 1.3, respectively, times higher than for fresh samples. Microstructural analysis indicated that isochoric samples showed less cell damage compared to those using other methods. Subfreezing temperatures in conjunction with no ice formation during isochoric freezing contributed to improved quality of tilapia fillet. This study may find application in the commercial preservation of fish to increase shelf life and allow for expanded distribution of raw fish. This study might also be a potential solution to "food desert" areas, where residents have low access to fresh healthy foods.
英文关键词	Fish isochoric freezing super-chilling mechanical properties microstructure
类型	Article
语种	英语
收录类别	SCI-E
WOS记录号	WOS:000547851700001
WOS关键词	SALMON SALMO-SALAR ; HIGH-PRESSURE TREATMENT ; LIPID OXIDATION ; SENSORY QUALITY ; FROZEN STORAGE ; DRIP LOSS ; MUSCLE ; FISH ; TEXTURE ; TEMPERATURE
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
来源机构	University of California, Berkeley
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/325023
作者单位	[Bilbao-Sainz, Cristina; Sinrod, Amanda J. G.; McHugh, Tara] USDA, Hlth Processed Foods Res, Albany, CA 94710 USA; [Williams, Tina; Wood, Delilah; Chiou, Bor-Sen] USDA, Bioprod Res Unit, Albany, CA USA; [Bridges, David F.; Wu, Vivian C. H.] USDA, Produce Safety & Microbiol Res, Albany, CA USA; [Lyu, Chenang; Rubinsky, Boris] Univ Calif Berkeley, Dept Mech Engn, Berkeley, CA 94720 USA
推荐引用方式 GB/T 7714	Bilbao-Sainz, Cristina,Sinrod, Amanda J. G.,Williams, Tina,et al. Preservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing[J]. University of California, Berkeley,2020,29(7):629-640.
APA	Bilbao-Sainz, Cristina.,Sinrod, Amanda J. G..,Williams, Tina.,Wood, Delilah.,Chiou, Bor-Sen.,...&McHugh, Tara.(2020).Preservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing.JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,29(7),629-640.
MLA	Bilbao-Sainz, Cristina,et al."Preservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing".JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 29.7(2020):629-640.