| OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs | ADC The effect of glaze and storage temperature on the quality of frozen mackerel fillets / Popelka Peter, Luptáková Oľga, Marcinčák Slavomír, Nagy Jozef, Mesarčová Lýdia, Nagyová Alena, 2012. In: Acta veterinaria Brno. - ISSN 0001-7213. - Vol. 81, č. 4 (2012), s. 397-402. |
|---|
| OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc. | The effect of glazing and storage temperature on lipid oxidation and sensory properties of mackerel llets was evaluated. A total of 288 llets were stored for 6 months under stable temperature of –18 °C and unstable temperature, which involved six temperature ductuation cycles from –18 to –5 °C each month. Glaze determination, chemical composition, thiobarbituric acid reactive substances examination and sensory evaluation of fillets were performed. Glazing and stable temperature conditions slowed down lipid oxidation in fillets compared to unglazed samples and samples stored under unstable freezing conditions. The thiobarbituric acid reactive substances increased slowly in glazed samples and a positive effect of stable conditions was found after two months and became obvious from the fth month of storage. Sensory scores included evaluation of taste, aroma, texture, juiciness, and appearance corresponded to chemical results. Glazed fillets had the best scores in sensory evaluation and can be recommended for consumption; on the other hand, unglazed fillets stored under unstable temperature could not be consumed because of rancidity. This is the firstrst similar study in mackerel when unstable temperature conditions are considered as a factor increasing lipid oxidation. Prevention of temperature uctuation during storage is important to keep the quality of the frozen fillets. |
|---|
| OCA16. Annotation of the output in English | The effect of glazing and storage temperature on lipid oxidation and sensory properties of mackerel llets was evaluated. A total of 288 llets were stored for 6 months under stable temperature of –18 °C and unstable temperature, which involved six temperature uctuation cycles from –18 to –5 °C each month. Glaze determination, chemical composition, thiobarbituric acid reactive substances examination and sensory evaluation of fillets were performed. Glazing and stable temperature conditions slowed down lipid oxidation in fillets compared to unglazed samples and samples stored under unstable freezing conditions. The thiobarbituric acid reactive substances increased slowly in glazed samples and a positive effect of stable conditions was found after two months and became obvious from the fth month of storage. Sensory scores included evaluation of taste, aroma, texture, juiciness, and appearance corresponded to chemical results. Glazed fillets had the best scores in sensory evaluation and can be recommended for consumption; on the other hand, unglazed fillets stored under unstable temperature could not be consumed because of rancidity. This is the firstrst similar study in mackerel when unstable temperature conditions are considered as a factor increasing lipid oxidation. Prevention of temperature uctuation during storage is important to keep the quality of the frozen fillets. |
|---|
| OCA17. List of maximum 5 most significant citations corresponding to the output | HUANG, Yi-Zhen - LIU, Yu - JIN, Zheng - CHENG, Qiaofen - QIAN, Michael - ZHU, Bei-Wei - DONG, Xiu-Ping. Sensory evaluation of fresh/frozen mackerel products: A review. In COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. ISSN 1541-4337, 2021, vol. 20, no. 4, pp. 3504-3530. [WoS]; 2020:
ALINOVI, Marcello - MUCCHETTI, Germano - WIKING, Lars - CORREDIG, Milena. Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese. In CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. ISSN 1040-8398, 2020, vol., no., pp. [WoS]; 2020:
SONE, Izumi - SVEINSDOTTIR, Hildur - STEFANSSON, Gudmundur - LARSSON, Karin - UNDELAND, Ingrid - SKARA, Torstein - ROMOTOWSKA, Paulina E. - KARLSDOTTIR, Magnea G. Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions. In EUROPEAN FOOD RESEARCH AND TECHNOLOGY. ISSN 1438-2377, 2020, vol. 246, no. 4, pp. 693-701. [WoS]; 2019: [
ASSOGBA, Martinien Hospice Mahussi - SALIFOU, Chakirath Folake Arike - TOBADA, Pamphile - ABOUDOU, Abdou Karimou - BAKARY, Aissatou Bio - DAHOUDA, Mahamadou - CHIKOU, Antoine - FAROUGOU, Souaibou - KARIM, Issaka Youssao Abdou. IMPACT OF BREAK IN COLD CHAIN ON THE TECHNOLOGICAL AND ORGANOLEPTIC QUALITIES OF ATLANTIC MACKEREL (SCOMBER SCOMBRUS) AND HORSE MACKEREL (TRACHURUS TRACHURUS) IN SOUTH BENIN. In JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES. ISSN 1338-5178, 2019, vol. 8, no. 6, pp. 1242-1248. [WoS]; 2019:
SONE, Izumi - SKARA, Torstein - OLSEN, Stein Harris. Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review. In EUROPEAN FOOD RESEARCH AND TECHNOLOGY. ISSN 1438-2377, 2019, vol. 245, no. 4, pp. 775-791. [WoS] |
|---|
