28 research outputs found
Real-time ultrasound (RTU) imaging methods for quality control of meats
In this chapter the use of real-time ultrasonography to predict in vivo carcass composition and meat traits will be reviewed. The chapter begins by discussing background and principles of ultrasound. Then aspects affecting the suitability of realtime ultrasonography and image analysis for predicting carcass composition and meat traits of meat producing species and fish will be presented. This chapter also provides an overview of the present and future trends in the application of real-time ultrasonography in the meat industry. © 2012 Woodhead Publishing Limited All rights reserved.info:eu-repo/semantics/publishedVersio
Chemical Treatments for Reducing the Yellow Discoloration of Channel Catfish ( Ictalurus punctatus
Microbiological quality changes in the intestine of hybrid tilapia (Oreochromis niloticus x Oreochromis aureus) in fresh and frozen storage condition
Antimicrobial Activity of Catfish Gelatin Coating Containing Origanum ( Thymus capitatus
Effects of green tea natural extract on quality parameters and lipid oxidation during storage of tench ( Tinca tinca
Effects of Surimi-to-Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage
Characterization of polylactic acids-polyhydroxybutyrate based packaging film with fennel oil, and its application on oysters
Influence of cryoprotectant levels on storage stability of surimi from Nemipterus japonicus and quality of surimi-based products
An investigation of rancidity inhibition during frozen storage of Wels catfish ( Silurus glanis
7 páginas, 3 figuras, 3 tablasThe effect of preliminary ascorbic and citric acid (AA and CA, respectively) soaking treatments on the rancidity development in Wels catfish (Silurus glanis) fillets during further frozen storage (−18 °C; up to 6 months) was studied. Rancidity development was measured by biochemical quality indices (formation of free fatty acids, peroxides and secondary oxidation products) and compared with sensory analysis (appearance, rancid odour and consistency) and general chemical analyses (pH, expressible moisture and heme iron contents). When compared with control samples, AA- and CA-treated samples showed a lower (P < 0.05) formation of primary and secondary lipid oxidation compounds that was corroborated by a longer (P < 0.05) shelf-life time as a result of a lower rancid odour formation. According to these results, control samples showed a higher (P < 0.05) heme iron breakdown (months 3–6) and a lower (P < 0.05) water-holding capacity (higher expressible moisture value) (month 6)Peer reviewe