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Assessment of shelf life and quality changes of common squid (loligo vulgaris) stored on ice by bioelectrical impedance measurements (CROSBI ID 621478)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Sandra Zavadlav, Sanja Vidaček, Igor Lacković, Tibor Janči, Sven Karlović Assessment of shelf life and quality changes of common squid (loligo vulgaris) stored on ice by bioelectrical impedance measurements // Book of abstracts 8th International Congress of Food Technologists, Biotechnologists and Nutritionists. / Mirjana Hruškar (ur.). Zagreb, 2014

Podaci o odgovornosti

Sandra Zavadlav, Sanja Vidaček, Igor Lacković, Tibor Janči, Sven Karlović

engleski

Assessment of shelf life and quality changes of common squid (loligo vulgaris) stored on ice by bioelectrical impedance measurements

In our earlier studies, the potential of the bioelectrical measurements for differentiation the frozen fish fillets with low lipid content was evaluated. The results showed that the frozen fillets with low lipid content may be differentiated by bioelectrical measurements and that these measurements possibly reflect changes on proteins during frozen storage. Similar changes occur during storage of cephalopods in chilled or frozen state. Cephalopods undergo very rapid protein degradation post-mortem due to endogenous and bacterial enzymes possibly resulting in degradation of protein functional properties and texture changes. Aim of this study was to examine possibility of shelf life assessment of fresh common squid by bioelectrical impedance measurements and determine possible correlation between impedance and texture measurements. For this purpose fresh squid samples were kept on ice during period of 12 days and examined every two days. The HP 4294A Precise LCR meter was used to measure impedance magnitude (|Z|) and phase (φ) at 200 frequencies from 100 Hz to 100 MHz. Textural parameters, protein solubility, water holding capacity and colour parameters have also been determined. Results showed that impedance (phase), colour (a value) and protein solubility were highly correlated with duration of storage on ice while texture parameters showed only moderate correlation. The correlation between phase and protein solubility was moderate. Analysis of phase measurements and texture parameters showed no correlation between this two sets of results. Overall, the results indicated that bioelectrical impedance measurements reflect changes on myofibrillar proteins during storage and show a potential for shelflife assessment. On the other hand, textural parameters are probably associated with changes on connective tissue proteins and show no correlation with impedance measurements.

bioelectrical impedance ; shelf life ; common squid ; quality changes

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Podaci o prilogu

2014.

nije evidentirano

objavljeno

Podaci o matičnoj publikaciji

Book of abstracts 8th International Congress of Food Technologists, Biotechnologists and Nutritionists.

Mirjana Hruškar

Zagreb:

Podaci o skupu

8th International Congress of Food Technologists, Biotechnologists and Nutritionists

poster

12.10.2014-24.10.2014

Zagreb, Hrvatska

Povezanost rada

Biotehnologija