Naslov
Differencing sea bass fillets frozen in different conditions by impedance measurements.

Autori
Vidaček, Sanja ; Medić, Helga ; Marušić, Nives ; Udovičić, Doris ; Petrak, Tomislav ; Lacković, Igor

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
WEFTA 2010 Seafood: Getting most, serving best... Proceedings book / Cakli, Sukran ; Celik, Ufuk ; Altinelataman, Can - Izmir, 2010, 22-22

ISBN
978-605-88386-1-1

Skup
40th Wefta Annual Meeting

Mjesto i datum
İzmir, Turska, 04.10.2010. - 07.10.2010

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
impedance; fish; sea bass; frozen storage

Sažetak
The work is addressing the problem of varying quality of frozen fish fillets on the market today. Recently, impedance measurements have shown a potential to differentiate between frozen-thawed and fresh fish and among thawed fish fillets previously frozen under different conditions. However, measurements sometimes pose problems due to the sample properties (muscle anisotropy) and as a result of the measurement setup. In this study, sea bass fillets were frozen at -20 ºC, stored for 1 or 4 months with constant or fluctuated temperature during storage, and thawed overnight at +6 ºC. The impedance properties (resistance and reactance), protein solubility, pH, water holding capacity and lipid oxidation of the fillets were measured. The electronic device HP LCR-Meter-4284A operated on 19 frequencies from 1 Hz to 1 MHz, measuring the resistance and reactance by the constant current method. A needle-type multi-electrode array was used to reduce the effect of the muscle anisotropy. Prior to the measurement ‘open’ and ‘short’ corrections were made to compensate for the parasitic capacitance, inductance and series resistance of the probe and the connecting wires. Impedance measurements and especially reactance showed the potential of detecting the differences among the fillets frozen under different conditions. The measured difference in reactance of the fillets was most likely caused by the protein denaturation. The study showed the possible use of the impedance measurements in a quality control of frozen fish

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA