Acta Vet. Brno 2012, 81: 397-402
https://doi.org/10.2754/avb201281040397
The effect of glaze and storage temperature on the quality of frozen mackerel fillets
References
1. AOAC 1995: Official methods of analysis (16th ed.). Washington, DC, USA: Association of Official Analytical Chemistry
2. S, Chaiwanichsiri S, Tantratian S, Suzuki T, Takai R 2007: Effect of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air blast and cryogenic freezing. J Food Eng 80: 292-299
<https://doi.org/10.1016/j.jfoodeng.2006.04.059>
3. YC, Nguyen J, Semmens K, Beamer S, Jaczynski J 2008: Chemical changes in omega-3-ebhanced farmed rainbow trout (Oncorhynchus mykiss) fillets during abusive-temperature storage. Food Contr 19: 599-608
<https://doi.org/10.1016/j.foodcont.2007.06.011>
4. Codex Standard, 190 – 1995: Codex General Standard for Quick frozen fish fillets
5. AD Maulik N, Das DK 1995: Detection of oxidative stress in heart by estimating the dinitrophenylhydrazine derivative of malonaldehyde. J Mol Cell Cardiol 21: 1645-1653
<https://doi.org/10.1016/S0022-2828(95)90656-8>
6. ISO 1444 1996: Meat and meat products: Determination of free lipids
7. ISO 5495 2005: Sensory analysis - Methodology - Paired comparison test
8. S, Fossan KM 2001: Temporal variations in the glaze uptake on individually quick frozen prawns as monitored by the Codex standard and the enthalpy method. J Food Eng 48: 227-233
<https://doi.org/10.1016/S0260-8774(00)00162-X>
9. S, Sokol J, Bystrický P, Popelka P, Turek P, Bhide M, Máté D 2004: Determination of lipid oxidation level in broiler meat by liquid chromatography. J AOAC Int 87: 1148-1152
10. R, Gonçalves A, Pestana J, Pestana C 2005: Indole production and deepwater pink shrimp (Parapenaeus longirostris) decomposition. Eur Food Res Tech 221: 320-328
<https://doi.org/10.1007/s00217-005-1171-y>
11. R, Cardoso C, Pestana C 2009: Measurement of malondialdehyde in fish: A comparison study between HPLC methods and the traditional spectrophotometric test. Food Chem 112: 1038-1045
<https://doi.org/10.1016/j.foodchem.2008.06.052>
12. Schormüller J 1969: Handbuch der lebensmittelchemie (Band IV). Springer Verlag, Berlin – Heidelberg – New York
13. V, Oseredczuk M, Bembrah-Aouachria N, Volatier JL, Leblanc JC 2008: Lipid and fatty acid composition of fish and seafood consumed in France: CALIPSO study. J Food Compos Anal 21: 8-16
<https://doi.org/10.1016/j.jfca.2007.05.006>
14. Angelo AJ 1996: Lipid oxidation in foods. Crit Rev Food Sci Nutr 36: 175-224
15. L, Verbeke W, Brabander HF 2010: Glazing of frozen fish: Analytical and economic challenges. Anal Chim Acta 672: 40-44
<https://doi.org/10.1016/j.aca.2010.03.045>
16. P, Popelka P, Marcinčák S, Nagy J, Mesarčová L, Pipová M, Jevinová P, Nagyová A, Maľa P 2011: The effect of glaze on the quality of frozen stored Alaska pollack (Theragra chalcogramma) fillets under stable and unstable conditions. Acta Vet Brno 80: 299-304
<https://doi.org/10.2754/avb201180030299>
