Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod
[EN] The feasibility of two processing temperatures on the quality and shelf-life of smoke-flavoured cod was studied. Cod was submitted to a smoke-flavouring process in water vapour permeable (WP) bags at 5 or 10 degrees C. Physicochemical and microbiological analyses were run for 40 days of cold st...
| Autores: | , , , |
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| Formato: | artículo |
| Fecha de publicación: | 2016 |
| País: | España |
| Recursos: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/99606 |
| Acesso em linha: | https://riunet.upv.es/handle/10251/99606 |
| Access Level: | acceso abierto |
| Palavra-chave: | Smoke-flavouring Salting Cod Water vapour permeable bags Quality attributes TECNOLOGIA DE ALIMENTOS |
| Resumo: | [EN] The feasibility of two processing temperatures on the quality and shelf-life of smoke-flavoured cod was studied. Cod was submitted to a smoke-flavouring process in water vapour permeable (WP) bags at 5 or 10 degrees C. Physicochemical and microbiological analyses were run for 40 days of cold storage. The WP bags allowed the exudate to evaporate during the smoke-flavouring process, which enabled salting, drying and smoking to be done in a single step. Processing temperature did not bring about major changes in the moisture, pH, a(w) and colour of the smoke-flavoured cod. However, processing at 10 degrees C increased volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) from the start of the study, whereas the samples obtained at 5 degrees C maintained low TVB-N and TMA-N values, but only until day 21. The samples processed at 10 degrees C gave the highest Hx values due to degradation of IMP into Ino, and Ino into Hx. Microbiological counts were higher for the samples processed at 10 degrees C compared to samples processed at 5 degrees C, which did not reach the acceptability limits until day 40. Overall, the results provided of this study highlight the potential of smoke-flavouring process and in particular, the benefits of the use of refrigeration temperatures of 5 degrees C. (C) 2016 Elsevier Ltd. All rights reserved. |
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