2017
DOI: 10.1007/s41783-017-0013-2
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Combination Effect of Phosphate and Vacuum Packaging on Quality Parameters of Refrigerated Aurigequula fasciata Fillets

Abstract: The effect of vacuum packaging on the quality changes of Aurigequula fasciata fillets treated with or without phosphate during refrigerated storage of 16 days was investigated. The results showed that the fillets treated with polyphosphate significantly maintained tissue hardness when compared to the control. The polyphosphate especially sodium tripolyphosphate (STPP) treatment also inhibited the microbiological and chemical properties throughout the storage times. Sulfhydryl (SH) content of fish actomyosin in… Show more

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Cited by 7 publications
(2 citation statements)
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“…The WHC of fish is one the most important quality parameters affecting the weight change during storage and the tenderness and juiciness of the fish muscle [63]. WHC values of all sea bass samples decreased during superchilling storage, originating from the proteolytic activity in the muscle [64,65].…”
Section: Water Holding Capacity (Whc) Valuesmentioning
confidence: 99%
“…The WHC of fish is one the most important quality parameters affecting the weight change during storage and the tenderness and juiciness of the fish muscle [63]. WHC values of all sea bass samples decreased during superchilling storage, originating from the proteolytic activity in the muscle [64,65].…”
Section: Water Holding Capacity (Whc) Valuesmentioning
confidence: 99%
“…Water holding capacity (WHC) is an important quality indicator that reflects the level of degradation and of destruction of myofibril during low temperature storage ( 51 ). As shown in Figure 2A , the WHC values in 0.16E + 0.04L, 0.16E + 0.32L, 0.32E + 0.04L, and 0.32E + 0.32L samples were significantly higher than the other samples before 14 d of the superchilling storage.…”
Section: Resultsmentioning
confidence: 99%