Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle

The present work addresses the kinetic modeling of Kramer shear resistance and water holding capacity (WHC), two relevant quality parameters known to vary with frozen storage time and temperature in hake (Merluccius merluccius) muscle. Fillets from 190 hake were stored frozen at 10 C, 20 C, 30 C, an...

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Autores: Sánchez Valencia, Javier, Sánchez Alonso, Isabel, Martínez, Iciar, Careche, Mercedes
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2013
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/88088
Acceso en línea:http://hdl.handle.net/10261/88088
Access Level:acceso abierto
Palabra clave:Water holding capacity
Frozen storage
Arrhenius
Instrumental texture
Fish quality
Authentication
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spelling Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscleSánchez Valencia, JavierSánchez Alonso, IsabelMartínez, IciarCareche, MercedesWater holding capacityFrozen storageArrheniusInstrumental textureFish qualityAuthenticationThe present work addresses the kinetic modeling of Kramer shear resistance and water holding capacity (WHC), two relevant quality parameters known to vary with frozen storage time and temperature in hake (Merluccius merluccius) muscle. Fillets from 190 hake were stored frozen at 10 C, 20 C, 30 C, and 80 C for up to 23, 104, 147, and 150 weeks respectively. Kramer shear resistance was adjusted to zero-order kinetics, whereas WHC was in addition fitted to a first order and to a fractional conversion model. The temperature dependence of (i) the rate of WHC loss and (ii) the instrumental shear resistance increase during frozen storage, both followed an Arrhenius type pattern. A good agreement was found between predicted and observed values for both of them, which indicated their potential usefulness for quality management and the estimation of remaining shelf life.This work was financed by the Spanish Ministry of Economy and Competitiveness (AGL2007-65661 and AGL2009-12485-C03-01).Peer reviewedPeer ReviewedElsevierMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2013201320142013info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10261/88088reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1016/j.jfoodeng.2013.07.012Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/880882026-05-22T06:33:51Z
dc.title.none.fl_str_mv Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle
title Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle
spellingShingle Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle
Sánchez Valencia, Javier
Water holding capacity
Frozen storage
Arrhenius
Instrumental texture
Fish quality
Authentication
title_short Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle
title_full Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle
title_fullStr Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle
title_full_unstemmed Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle
title_sort Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle
dc.creator.none.fl_str_mv Sánchez Valencia, Javier
Sánchez Alonso, Isabel
Martínez, Iciar
Careche, Mercedes
author Sánchez Valencia, Javier
author_facet Sánchez Valencia, Javier
Sánchez Alonso, Isabel
Martínez, Iciar
Careche, Mercedes
author_role author
author2 Sánchez Alonso, Isabel
Martínez, Iciar
Careche, Mercedes
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Water holding capacity
Frozen storage
Arrhenius
Instrumental texture
Fish quality
Authentication
topic Water holding capacity
Frozen storage
Arrhenius
Instrumental texture
Fish quality
Authentication
description The present work addresses the kinetic modeling of Kramer shear resistance and water holding capacity (WHC), two relevant quality parameters known to vary with frozen storage time and temperature in hake (Merluccius merluccius) muscle. Fillets from 190 hake were stored frozen at 10 C, 20 C, 30 C, and 80 C for up to 23, 104, 147, and 150 weeks respectively. Kramer shear resistance was adjusted to zero-order kinetics, whereas WHC was in addition fitted to a first order and to a fractional conversion model. The temperature dependence of (i) the rate of WHC loss and (ii) the instrumental shear resistance increase during frozen storage, both followed an Arrhenius type pattern. A good agreement was found between predicted and observed values for both of them, which indicated their potential usefulness for quality management and the estimation of remaining shelf life.
publishDate 2013
dc.date.none.fl_str_mv 2013
2013
2013
2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/88088
url http://hdl.handle.net/10261/88088
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.jfoodeng.2013.07.012
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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