9 research outputs found
Effects of food container depth on the quality and yield of superchilled and iced Atlantic salmon
Estimation of quality in frozen fish by low field NMR
This chapter addresses the potential of LF 1H NMR relaxometry to estimate the quality of fish products during freezing and frozen storage. This technique has shown to be, at least for some fish species, sensitive to changes occurring at subzero temperatures and the variation in the relaxation times kept a relationship with documented effects on the morphological and biochemical alterations of fish muscle. Moreover, the dependency of the relaxometry data on the freezing time and temperature has allowed the identification of indicators suitable for the estimation of shelf life, thus contributing to the increasing range of applications of the T2 decay signals.This work has been partly financed by Spanish ANIRISK (AGL2015–68248-C1) MINECO/FEDERPeer Reviewe
Low-Field Nuclear Magnetic Resonance of Proton (1H LF NMR) Relaxometry for Monitoring the Time and Temperature History of Frozen Hake (Merluccius merluccius L.) Muscle
The effect of slaughtering methods on actin degradation and on muscle quality attributes of farmed European sea bass (Dicentrarchus labrax)
Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4 °C by low-field nuclear magnetic resonance (LF NMR 1H)
Methods for Seafood Authenticity Testing in Europe
56 pages, 5 figuresSeafood authenticity is a key parameter for seafood quality, particularly in Europe where regulations provide a strict framework for seafood labeling. A wide variety of methods are commonly used in control laboratories (private or public) to identify seafood species, but emergent approaches for the development of new and fast DNA- and protein-based methods for species differentiation are also considered. To address the challenges in controlling further labeling requirements in the latest European legislation on seafood product traceability and labeling (Regulation (EU) 1379/2013), a review of the development of methods to identify fishing areas and to distinguish between wild and farmed fish, as well as an overview of the advanced methods that could be used for differentiation of fresh and frozen-thawed fish, is given. These methods will become increasingly important in the near future as the risk-based control of food authenticity is prescribed by the new EU control regulation (Regulation (EU) 2017/625)N