Effect of variables on the thickness of an edible coating applied on frozen fish establishment of the concept of safe dipping time
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/38391 |
Resumo: | Glazing is a technique used to retard fish deterioration during storage. This work focuses on the study of distinct variables (fish temperature, coating temperature, dipping time) that affect the thickness of edible coatings (water glazing and 1.5% chitosan) applied on frozen fish. Samples of frozen Atlantic salmon (Salmo salar) at -15, -20, and -25 °C were either glazed with water at 0.5, 1.5 or 2.5 °C or coated with 1.5% chitosan solution at 2.5, 5 or 8 °C, by dipping during 10 to 60 s. For both water and chitosan coatings, lowering the salmon and coating solution temperatures resulted in an increase of coating thickness. At the same conditions, higher thickness values were obtained when using chitosan (max. thickness of 1.41±0.05 mm) compared to water (max. thickness of 0.84±0.03 mm). Freezing temperature and crystallization heat were found to be lower for 1.5% chitosan solution than for water, thus favoring phase change. Salmon temperature profiles allowed determining, for different dipping conditions, whether the salmon temperature was within food safety standards to prevent the growth of pathogenic microorganisms. The concept of safe dipping time is proposed to define how long a frozen product can be dipped into a solution without the temperature raising to a point where it can constitute a hazard. |
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Effect of variables on the thickness of an edible coating applied on frozen fish establishment of the concept of safe dipping timeFrozen salmonGlazing thicknessChitosan thicknessSafe dipping timeScience & TechnologyGlazing is a technique used to retard fish deterioration during storage. This work focuses on the study of distinct variables (fish temperature, coating temperature, dipping time) that affect the thickness of edible coatings (water glazing and 1.5% chitosan) applied on frozen fish. Samples of frozen Atlantic salmon (Salmo salar) at -15, -20, and -25 °C were either glazed with water at 0.5, 1.5 or 2.5 °C or coated with 1.5% chitosan solution at 2.5, 5 or 8 °C, by dipping during 10 to 60 s. For both water and chitosan coatings, lowering the salmon and coating solution temperatures resulted in an increase of coating thickness. At the same conditions, higher thickness values were obtained when using chitosan (max. thickness of 1.41±0.05 mm) compared to water (max. thickness of 0.84±0.03 mm). Freezing temperature and crystallization heat were found to be lower for 1.5% chitosan solution than for water, thus favoring phase change. Salmon temperature profiles allowed determining, for different dipping conditions, whether the salmon temperature was within food safety standards to prevent the growth of pathogenic microorganisms. The concept of safe dipping time is proposed to define how long a frozen product can be dipped into a solution without the temperature raising to a point where it can constitute a hazard.The contribution of VANIBRU, Lda. regarding the PhD scholarship of Nuno Soares and the use of industrial facilities is gratefully acknowledged.Elsevier B.V.Universidade do MinhoSoares, N.Fernandes, T.Vicente, A. A.2016-022016-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/38391engSoares, N.; Fernandes, T.; Vicente, A. A., Effect of variables on the thickness of an edible coating applied on frozen fish establishment of the concept of safe dipping time. Journal of Food Engineering, 171, 111-118, 20160260-87740260-877410.1016/j.jfoodeng.2015.10.016http://www.journals.elsevier.com/journal-of-food-engineering/info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:23:13Zoai:repositorium.sdum.uminho.pt:1822/38391Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:16:53.261061Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of variables on the thickness of an edible coating applied on frozen fish establishment of the concept of safe dipping time |
title |
Effect of variables on the thickness of an edible coating applied on frozen fish establishment of the concept of safe dipping time |
spellingShingle |
Effect of variables on the thickness of an edible coating applied on frozen fish establishment of the concept of safe dipping time Soares, N. Frozen salmon Glazing thickness Chitosan thickness Safe dipping time Science & Technology |
title_short |
Effect of variables on the thickness of an edible coating applied on frozen fish establishment of the concept of safe dipping time |
title_full |
Effect of variables on the thickness of an edible coating applied on frozen fish establishment of the concept of safe dipping time |
title_fullStr |
Effect of variables on the thickness of an edible coating applied on frozen fish establishment of the concept of safe dipping time |
title_full_unstemmed |
Effect of variables on the thickness of an edible coating applied on frozen fish establishment of the concept of safe dipping time |
title_sort |
Effect of variables on the thickness of an edible coating applied on frozen fish establishment of the concept of safe dipping time |
author |
Soares, N. |
author_facet |
Soares, N. Fernandes, T. Vicente, A. A. |
author_role |
author |
author2 |
Fernandes, T. Vicente, A. A. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Soares, N. Fernandes, T. Vicente, A. A. |
dc.subject.por.fl_str_mv |
Frozen salmon Glazing thickness Chitosan thickness Safe dipping time Science & Technology |
topic |
Frozen salmon Glazing thickness Chitosan thickness Safe dipping time Science & Technology |
description |
Glazing is a technique used to retard fish deterioration during storage. This work focuses on the study of distinct variables (fish temperature, coating temperature, dipping time) that affect the thickness of edible coatings (water glazing and 1.5% chitosan) applied on frozen fish. Samples of frozen Atlantic salmon (Salmo salar) at -15, -20, and -25 °C were either glazed with water at 0.5, 1.5 or 2.5 °C or coated with 1.5% chitosan solution at 2.5, 5 or 8 °C, by dipping during 10 to 60 s. For both water and chitosan coatings, lowering the salmon and coating solution temperatures resulted in an increase of coating thickness. At the same conditions, higher thickness values were obtained when using chitosan (max. thickness of 1.41±0.05 mm) compared to water (max. thickness of 0.84±0.03 mm). Freezing temperature and crystallization heat were found to be lower for 1.5% chitosan solution than for water, thus favoring phase change. Salmon temperature profiles allowed determining, for different dipping conditions, whether the salmon temperature was within food safety standards to prevent the growth of pathogenic microorganisms. The concept of safe dipping time is proposed to define how long a frozen product can be dipped into a solution without the temperature raising to a point where it can constitute a hazard. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-02 2016-02-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/38391 |
url |
http://hdl.handle.net/1822/38391 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Soares, N.; Fernandes, T.; Vicente, A. A., Effect of variables on the thickness of an edible coating applied on frozen fish establishment of the concept of safe dipping time. Journal of Food Engineering, 171, 111-118, 2016 0260-8774 0260-8774 10.1016/j.jfoodeng.2015.10.016 http://www.journals.elsevier.com/journal-of-food-engineering/ |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799132619267375104 |