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Relation of quality and sensory perception with changes in free amino acids of thawed seabream

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Relation of quality and sensory perception with changes in free amino acids of thawed seabream

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dc.contributor.author Calanche, J. es_ES
dc.contributor.author Tomas-Vidal, A. es_ES
dc.contributor.author Martínez-Llorens, Silvia es_ES
dc.contributor.author Jover Cerda, Miguel es_ES
dc.contributor.author Alonso, V. es_ES
dc.contributor.author Roncales, P. es_ES
dc.contributor.author Beltrán, J.A. es_ES
dc.date.accessioned 2019-03-09T21:01:25Z
dc.date.available 2019-03-09T21:01:25Z
dc.date.issued 2019 es_ES
dc.identifier.issn 0963-9969 es_ES
dc.identifier.uri http://hdl.handle.net/10251/117894
dc.description.abstract [EN] This study aimed to investigate how the freshness before frozen storage affect the quality and sensory characteristics of seabream in different commercial presentations and to correlate the findings with free amino acids composition. The fish were slaughtered, allocated to three processing treatments (whole, gutted and filleted) and stored at refrigeration (0±1 °C) for different times (5, 9, 11 and 18 days) before one-month frozen storage (¿30 °C). After this time, physicochemical (pH, TVB-N, TBARS and free amino acids), bacterial count and sensory evaluation (Torry Index & Quality Descriptive Analysis -QDA-) were studied. Significant differences were found among treatments over time for TVB-N, TBARS and bacterial growth. The quality index (Torry) exhibited a gradual decrease. QDA showed that fillets had the lowest assessment. Free amino acids contents varied significantly during frozen storage with a particular behavior that depended on the previous treatment applied and the fish freshness degree (elapsed days before frozen) es_ES
dc.description.sponsorship This study was financially supported by the Gobierno de Aragón (Grupo Consolidado de Calidad y Tecnología de la Carne, Ref: A04), Instituto Agroalimentario Mixto de Aragón (IA2) and Institute of Animal Science and Technology, Polytechnic University of Valencia.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Gobierno de Aragón/Grupo Consolidado de Calidad y Tecnología de la Carne-A04
dc.relation.ispartof Food Research International es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Fish quality es_ES
dc.subject Free-amino acids es_ES
dc.subject Sensometrics es_ES
dc.subject Seafood technology es_ES
dc.subject PLS-DA es_ES
dc.subject.classification PRODUCCION ANIMAL es_ES
dc.title Relation of quality and sensory perception with changes in free amino acids of thawed seabream es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2019.01.050 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal es_ES
dc.description.bibliographicCitation Calanche, J.; Tomas-Vidal, A.; Martínez-Llorens, S.; Jover Cerda, M.; Alonso, V.; Roncales, P.; Beltrán, J. (2019). Relation of quality and sensory perception with changes in free amino acids of thawed seabream. Food Research International. 119:126-134. https://doi.org/10.1016/j.foodres.2019.01.050 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodres.2019.01.050 es_ES
dc.description.upvformatpinicio 126 es_ES
dc.description.upvformatpfin 134 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 119 es_ES
dc.relation.pasarela S\377849 es_ES
dc.contributor.funder Gobierno de Aragón
dc.contributor.funder Instituto Agroalimentario de Aragón
dc.contributor.funder Universitat Politècnica de València


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