Effects of temperature, salt and ascorbic acid on the structure and yellow discoloration of cuttlefish fillet during cool storage
Corressponding author's email:
tranhoangdekg@gmail.comKeywords:
Cutllefish, yellow discoloration, ascorbic acid, NaCl, water holding capacityAbstract
An observation and treatment method of texture and color modification of prefreezing cuttlefish fillet are performed based on the control of storage temperature, NaCl, ascorbic acid concentration to prevent and reduce fillet’s discoloration on cuttlefish fillet. In this research, the physical result effecting on cuttlefish fillet discoloration is storage temperature. The chemical aspects strongly impacting on coloration and keeping water ability are NaCl solution, antioxidant - ascorbic acid. Soaking cuttlefish fillet in 2 ÷ 4oC with 3% NaCl and 0,2% ascorbic acid solution helps restrict the yellow discoloration and improve water holding capacity and the structure of cuttlefish fillet.
Downloads: 0
References
Nguyễn Văn Mười (2007). Công nghệ chế biến lạnh thực phẩm. NXB Giáo dục
Hoàng Kim Anh (2006). Hóa học thực phẩm. NXB Khoa học và Kỹ thuật, Tp. HCM
Lê Văn Hoàng (2004). Cá thịt và chế biến công nghiệp. NXB Khoa học Kỹ thuật Hà Nội.
Lê Ngọc Tú (2002). Hóa học thực phẩm, NXB Khoa học và Kỹ thuật
Macgillivray P. S., E. J. Anderson, G.M. Wright and M. E.Demont (1999), Structure and mechanics of the squid mantle, The Journal of Experimental Biology 202, 683–695
Thanonkaew, A., S. Benjakul, W. Visessanguan and E. A. Decker (2006). Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation. Journal of Agricultural and Food Chemistry, 54, 956–962.
Phạm Thị Trân Châu (1998), Thực hành hóa sinh học. NXB Giáo Dục, Tp. HCM.
Nguyễn Trọng Cẩn, Đỗ Minh Phụng (1996), Công nghệ chế biến thực phẩm thủy sản, tập 1,2. NXB Nông Nghiệp, Tp. HCM
Arnold, A. R., Bascetta, E., & Gunstone, F. D. (1991), Effect of NaCl on pro-oxidant activity of copper (II) in peroxidation of phospholipids liposomes. Journal of Food Science, 56, 571–573, 578.
Bone Q., A. Pulsford and A. D. Chubb (1981), Squid mantle muscle. J. Mar. Biol. Assoc. U.K.61: 327-342.
Brannan R.G. and E.A. Decker (2001), Peroxynitrite-induced oxidation of lipids: Implications for muscle foods, J. Ag. Food Chemitry 49(6), pp 3074-3079
Gonçalves A.A., B.T. Rech, P.D.M. Rodrigues and D.M.T. Pucci (2008), Quality evaluation of frozen seafood (Genypterus brasiliensis, Prionotus punctatus, Pleoticus muelleri and Perna perna) previously treated with phosphates. Pan-American Journal of Aquatic Sciences 3(3): 248-258.
Gordon, A. and S. Barbut (1992), Effect of chloride salts on protein extraction and interfacial protein film formation in meat batters, J. Sci. Food & Agric., 58, pp 227- 238.
Jeremiah L.E. (1996). Freezing effects on food quality. Marcel Dekker, Inc. USA, p.113-124.
Kinoshita Y., T. Yoshioka, S. Kato, K. Konno (2009), Color Development of Squid Skin as Affected by Oxygen Concentrations, Journal of Food Science, 74(3), pp 142 -146.
Hamm, R. (1994), The influence of pH on the protein net charge in the myofibrillar system. Rec. Meat Conf.Proc. 47, pp 5–9.
Kreuzer R. (1984), Cephalopods: handling, processing and products, FAO Fisheries Technical Paper (FAO), Rome, Italy
Huỳnh Nguyễn Duy Bảo, Huỳnh Lê Tâm (2005). Hướng dẫn xử lý và bảo quản nhuyễn thể chân đầu nguyên liệu. Bộ thủy sản – Dự án cải thiện chất lượng và xuất khẩu thủy sản (SEAQUIP), NXB Nông Nghiệp Hà Nội.
Thanonkaew A., S. Benjakul, W. Visessanguan and E.A. Decker (2007), Yellow discoloration of the liposomes system of cuttlefish (Sepia pharaonis) as influenced by lipid oxidantion, Food Chemistry, 102: 219 – 224.
Thanonkaew A., S. Benjakul, W. Visessanguan and E.A. Decker (2008), The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage. Food Science and Technology, 41: 161 – 169.
Downloads
Published
How to Cite
Issue
Section
Categories
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright © JTE.
