{"refrec":{"BRefID":66161,"RR":"<b>Vyncke, W.</b> (1983). Shelf life of thawed cod fillets kept in ice. <i>Z. Lebensm.-Unters.-Forsch. 177</i>: 19-21","BEntID":62602,"PublicFlag":1,"CheckedFlag":0,"wosflag":null,"vabbflag":null,"RefStringPartII":". <i>Z. Lebensm.-Unters.-Forsch. 177</i>: 19-21","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Vyncke, W.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Vyncke, W.","Englishabstract":"Fillets of cod (<i>Gadus morhua</i>) were vacuum packed, frozen in an air-blast freezer and stored at -28 °C. After 1 week, 3, 6 and 12 months, samples were thawed and stored in ice. Fresh fillets from the same batch were taken for reference and iced immediately. Organoleptic tests showed an extension of shelf life for the thawed fish of 2 days (1 week frozen storage) to 3-4 days (3 to 12 months storage) compared to the fresh fillets. The increase of pH, total volatile bases, trimethylamine and volatile acids was significantly retarded in the thawed fish. Relationships of these last three determinations with sensory assessment, however, were poor.","AbstractOtherLang":"Kabeljaufilets (<i>Gadus morhua</i>) wurden vakuumverpackt, in einem Luftfroster tiefgefroren und bei -28 °c gelagert. Nach 1 Woche bzw. 3, 6 und 12 Monate wurden die Proben aufgetaut und in Eis gelagert.Sensorische Analysen zeigten, dass der aufgetaute Fisch ca. 2 Tage (1 Woche Gefrierlagerong) bis 3-4 Tage (3 bis 12 Monate Lagerong) länger haltbar war als die frischen Filets. Die Erhöhung der pH -Werte, des fliichtigen Basen- stickstoffs, des Trimethylamins und der flüchtigen Säuren war in den aufgetauten Filets wesentlich verzögert. Jedoch korrelierten die drei letzten Befunde wenig mit den sensorischen.","BibLvlCode":"AS","StandardTitle":"Shelf life of thawed cod fillets kept in ice","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1983,"MonPub":null,"DateUpdate":"2014-08-06","DateCreate":"2004-09-16","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:A1983RB72300005","VABBcode":null,"OpenAcc":1},"refs":null,"anarec":{"AnaID":66161,"PubliDate":1983,"Pagination":"19-21","XtraPublOfAnaID":null,"ISBN":null,"Volume":"177","Issue":null,"BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":44086,"SerRR":"Zeitschrift für Lebensmittel-Untersuchung und -Forschung. Springer-Verlag: Heidelberg; Berlin.  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