Relevant bibliographies by topics / Frozen fish – Quality

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Frozen fish – Quality'

Author: Grafiati
Published: 4 June 2021
Last updated: 16 February 2022

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Journal articles on the topic "Frozen fish – Quality"

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Mulyana, Mulyana, and Dwi Indah Widya Yanti. "ANALISA MIKROBIOLOGI DAN ORGANOLEPTIK PRODUK TENGGIRI BEKU(Scomberomorus commersonii)." MEDIA TEKNOLOGI HASIL PERIKANAN 6, no. 2 (2018): 54. http://dx.doi.org/10.35800/mthp.6.2.2018.19967.

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Mackerel fish is sea fishs species which are pelagic marine fish groupwhich has a distinctive taste so favored by the people. frozen mackerel is a fishs that is easily damaged. Thus the fishs need to be handling it well. Fishskeep the temperature will affect the quality of the fishs. during storage in the storage and distribution processing. can affect product quality. To decrease the quality of frozen mackerel fishs products need to note the changes that occur either through physical, chemical and biological. It explains research to analyze the quality of fishs products frozen mackerel observ
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Duarte, Ana M., Frederica Silva, Filipa R. Pinto, Sónia Barroso, and Maria Manuel Gil. "Quality Assessment of Chilled and Frozen Fish—Mini Review." Foods 9, no. 12 (2020): 1739. http://dx.doi.org/10.3390/foods9121739.

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Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to summarize strategies to increase the shelf-life of fresh (chilled) and frozen fish, as whole, gutted, or fillet, involving the assessment of different traditional cooling and freezing conditions of different fish species caught in different location
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Barroso, M., M. Careche, and A. J. Borderı́as. "Quality control of frozen fish using rheological techniques." Trends in Food Science & Technology 9, no. 6 (1998): 223–29. http://dx.doi.org/10.1016/s0924-2244(98)00047-8.

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TTopic Popovic, N., A. Benussi Skukan, P. Dzidara, et al. " Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia." Veterinární Medicína 55, No. 5 (2010): 233–41. http://dx.doi.org/10.17221/2997-vetmed.

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 Fresh and frozen seafood products (fish, shellfish, crustaceans, molluscs) in wide use in Croatia and typical of the Mediterranean diet, were examined for the presence of microbiological contamination through the winter and summer seasons. Total bacterial counts of aerobic mesophilic bacteria (AB), aerobic psychrophilic bacteria (AP), Salmonella spp., Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, sulphite-reducing clostridia (SRC), Listeria monocytogenes, Vibrio cholerae and V. parahaemolyticus were measured. The microbiological quality of individual samples varied wid
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Sanjee, Sohana Al, and Md Ekramul Karim. "Microbiological Quality Assessment of Frozen Fish and Fish Processing Materials from Bangladesh." International Journal of Food Science 2016 (2016): 1–6. http://dx.doi.org/10.1155/2016/8605689.

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The present study aims at the microbiological analysis of export oriented frozen fishes, namely, Jew fish, Tongue Sole fish, Cuttle fish, Ribbon fish, Queen fish, and fish processing water and ice from a view of public health safety and international trade. Microbiological analysis includes the determination of total viable aerobic count by standard plate count method and enumeration of total coliforms and fecal coliforms by most probable number method. The presence of specific fish pathogens such asSalmonellaspp. andVibrio choleraewere also investigated. The TVAC of all the samples was estima
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Chupikova, Elena, Anna Antosyuk, and Tat'yana Sayapina. "PROCESS INSTRUCTIONS, AS PART OF A PRODUCT QUALITY MANAGEMENT SYSTEM." Fisheries 2021, no. 3 (2021): 112–16. http://dx.doi.org/10.37663/0131-6184-2021-3-112-116.

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Improvement of technical documentation for products from aquatic biological resources is of particular relevance and importance within the framework of creating a quality management system for fish products. In this regard, the updating and harmonization of technological instructions for the production of frozen shrimp and frozen seaweed with the modern requirements of technical regulations for production processes, ensuring the safety and high quality of finished products. The article presents technological schemes for the production of frozen shrimp and frozen seaweed, points of control of t
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Abramova, L. S., A. V. Kozin, and A. S. Shashkov. "NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT." Food systems 2, no. 4 (2019): 4–9. http://dx.doi.org/10.21323/2618-9771-2019-2-4-4-9.

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NMR-spectroscopy was used for development of the criteria which characterize the chilled and frozen fish quality. It has been shown that 1H-NMR experiments can be used as quality factor to measure the concentration of inosine, hypoxanthine and inosine-5’-monophosphate generated during the fish storage. The quality factor is expressed by the K1 correlates well with the sensory quality of chilled Atlantic salmon (Salmo Salar), whereas, quality factor H is more sensitive for measuring the quality characteristics of frozen pink salmon (Oncorhynchus gorbuscha), chum salmon (Oncorhynchus keta), sock
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Nilla, Saima Sharif, Md Anisur Rahman Khan, Md Mahmudur Rahman Khan, Dewan Ali Ahsan, and Md Ghulam Mustafa. "Bacteriological Quality of Marketed Mola Fish, Amblypharyngodon Mola From Dhaka Metropolis." Bangladesh Journal of Zoology 40, no. 1 (2012): 77–88. http://dx.doi.org/10.3329/bjz.v40i1.12897.

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The bacteriological quality of mola fish (Amblypharyngodon mola) from three local fish markets as fresh and as frozen from three departmental chain shops of Dhaka metropolis were analyzed. The microbial quality parameters varied with different sources and the quality was found to be poor for local market fish samples. In total 24 samples were considered for bacteriological quality analysis and 10 pathogenic isolates for antibiotic sensitivity test to 12 antibiotics. The total bacterial count ranged from 1.8 ± 0.25×104 to 6.5 ± 0.75 × 106 cfu/g for fresh and 5.5 ± 0.55 × 103 to 7.0 ± 0.80 × 105
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Quaiyum, Md Abdul, Md Mofizur Rahman, Bhakta Supratim Sarker, et al. "Microbiological quality assessment of Chapila (Gudusia chapra) and Tengra (Mystus vittatus) in Bangladesh." Stamford Journal of Microbiology 2, no. 1 (2013): 6–9. http://dx.doi.org/10.3329/sjm.v2i1.15203.

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Present study was conducted to determine and quantify the occurrence of various types of microorganisms in raw and final products of Chapila (Gudusia chapra) and Tengra (Mystus vittatus) and also to enhance food safety with a view of promoting international trade. Raw and frozen Chapila and Tengra samleswere collected and the microbial analysis was conducted. In case of raw product of Chapila, the aerobic plate count (APC) was 2.6×105 cfu/g, whereas in frozen products, the load was estimated to be 4.0×105 cfu/g. Furthermore, while APC of raw Tengra was 2×105 cfu/g, the APCs were 3.3×106 cfu/g
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Popelka, Peter, Jozef Nagy, Monika Pipová, Slavomír Marcinčák, and Ľudovít Lenhardt. "Comparison of chemical, microbiological and histological changes in fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss)." Acta Veterinaria Brno 83, no. 2 (2014): 157–61. http://dx.doi.org/10.2754/avb201483020157.

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The final quality of fish meat depends on the chemical and microbiological quality of fish at the time of freezing as well as on other factors including storage temperature and freezing rate. Analysis of chemical composition (water, protein and fat content), expressible drip, total volatile nitrogen levels, microbiological analyses (total viable counts, Enterobacteriaceae, psychrotrophic bacteria) and histological examinations on dorsal skeletal muscles were carried out to distinguish fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss). Significantly higher expressible drip and
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Dissertations / Theses on the topic "Frozen fish – Quality"

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Seremeti, Maria Makri. "Evaluation of the quality of individual quick frozen fish products." Thesis, Robert Gordon University, 2007. http://hdl.handle.net/10059/648.

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In the present study the effects of characteristic freezing times and storage time at -22°C on the quality of the adductor muscle of post-rigor scallops (Pecten maximus)and gilthead seabream fillets (Sparusa urata) were studied in regard to the integrity of muscle structure, myofibrillar protein denaturation and aggregation, lipid degradation, texture and sensory changes. This information would be useful for achieving optimal conditions for freezing these species and assessing their quality during frozen storage for commercial purposes. Scallop muscles and gilthead seabream fillets were frozen
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Zhu, Songming 1961. "Phase transition studies in food systems during high pressure processing and its applications to pressure shift freezing and high pressure thawing." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84862.

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High-pressure (HP) depresses the phase-transition point of water especially in the case of ice-I (down to -21°C at about 210 MPa). This phenomenon has several potential advantages in food processing applications, such as pressure shift freezing (PSF) and HP thawing. However, scientific knowledge available in this area is still relatively limited. The main objectives of this research were to investigate the phase-transition behavior of foods under pressure processing in the context of PSF and HP thawing techniques and to evaluate their impact on product quality.<br>Distilled water and fr
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Sequeira-Munoz, Amaral. "Use of high pressure for improving the quality and shelf life of frozen fish." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=37834.

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The spoilage pattern of carp (Cyprinus carpio) fillets was investigated. The studies were aimed at evaluating the potential use of pressure-shift freezing to reduce quality deterioration during frozen storage. The effects of pressure treatment at low temperature on fish carp fillets were evaluated and conditions were chosen to reduce any adverse effect on the quality of fish fillet. Pressure-shift freezing treatment was applied to carp fillets and biochemical properties were evaluated and correlated with objective measurement of texture, drip loss and the size of ice crystals formed. Changes i
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Hammond, Melissa D. "The Use of Chitosan to Preserve and Extend Atlantic Salmon Quality." Fogler Library, University of Maine, 2004. http://www.library.umaine.edu/theses/pdf/HammondMD2004.pdf.

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Lange, Tarcila Neves. "Avaliação das condições higienicossanitárias e análise de parâmetros microbiológicos, físico-químicos e sensoriais de filés de Polaca do Alasca (Gadus chalcogrammus) congelados expostos à venda em supermercados da Grande São Paulo." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/6/6135/tde-05032015-164445/.

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Introdução - O pescado é amplamente utilizado para a produção de alimentos à base de matéria-prima de origem animal. Nas últimas décadas, inovações tecnológicas possibilitaram o aumento na comercialização de pescado na forma de filé congelado, tornando o controle de temperatura durante a cadeia de produção essencial para a manutenção da sua qualidade. A importação de pescado, inclusive da Polaca do Alasca, vem crescendo ano a ano, sendo os supermercados e hipermercados, da Região Metropolitana de São Paulo, responsáveis por 49,0 por cento de toda a demanda nacional. Objetivos - Avaliar as con
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NHIEN, TRAN THI HONG, and TRAN THI HONG NHIEN. "Preservation of fish quality at frozen temperature with supplement of salt." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/58653f.

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碩士<br>國立高雄海洋科技大學<br>水產食品科學研究所<br>103<br>Seafood tends to perish quickly and has a shorter shelf life than other meat products. Low temperature (-20°C) frozen is the most commonly used method to preserve seafood. However, ice crystals are easily formed during frozen and deteriorate the sensory characteristics. Thus, a simple method adding salt into water to reduce the freezing temperature and formation of ice crystals was invented. In this research, fish was placed into a plastic bag containing the 1% or 3% salt water, and then stored at -20°C for 30 days. Two fish species, a farmed raised thre
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Oliveira, Marina S. G. "Edible coatings on frozen fish: effect of applying a chitosan-based coating on the quality of frozen salmon." Master's thesis, 2013. http://hdl.handle.net/1822/35318.

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Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar)<br>The increase of fish consumption due to its nutritional characteristics, led to a stimulation of fishing industry, as regards the improvement of the processes for its conservation. Freezing and glazing are techniques commonly used in reducing the incidence of fish deterioration processes. In order to find an alternative to complement freezing and replace water glaze, the present work aimed at evaluating the effect of edible coatings of 0.5% and 1.5% chitosan on the qualit
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Santos, João Pedro Ferreira dos. "Effect of high-pressure pre-treatment on the enzymatic activity related to quality loss in frozen hake." Master's thesis, 2018. http://hdl.handle.net/10773/25529.

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Consumers demand for high quality food stuffs with no preservatives and with extended shelf-life, retaining the quality properties, led to the development of new processing technologies. One of those technologies, studied in this work, is High Pressure Processing (HPP), which has shown good results on fish shelf-life extension, with great importance in fish safety by inactivation of microbial load (mostly pathogenic microorganisms) in refrigerated fish, and inactivation of certain degradative enzymes, mainly in frozen fish. Fish products are usually stored under refrigeration or frozen to mai
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Mota, Catarina Soares. "Melhoria do sistema de gestão integrado de qualidade e segurança alimentar, tendo como intuito a implementação da certificação IFS Food 6.1 : International Featured Standard." Master's thesis, 2020. http://hdl.handle.net/10400.14/32944.

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O presente trabalho descreve as atividades desenvolvidas no decorrer do estágio curricular, no âmbito do Mestrado em Engenharia Alimentar realizado na empresa Mar Cabo – Produtos Congelados, Lda., que tem como “core business” a preparação de pescado congelado. A atividade principal do estágio baseou-se na melhoria do sistema de gestão integrado da empresa, com o intuito de certificar a mesma no referencial International Featured Standard (IFS) Food 6.1, uma das normas internacionais com maior destaque na área alimentar. Todo o referencial foi analisado com o intuito de compreender os melhore
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Books on the topic "Frozen fish – Quality"

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Reppond, Kermit D. Effects of holding walleye pollock in ice and refrigerated seawater on the quality of modified fillet blocks containing up to 30% mince. National Oceanic and Atmospheric Administration, National Marine Fisheries Service, [Northwest and Alaska Fisheries Center], 1987.

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Book chapters on the topic "Frozen fish – Quality"

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Gonçalves, Alex Augusto, Jette Nielsen, and Flemming Jessen. "Quality of Frozen Fish." In Handbook of Meat, Poultry and Seafood Quality. Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.ch31.

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Love, R. M. "Biochemical dynamics and the quality of fresh and frozen fish." In Fish Processing Technology. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1113-3_1.

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Careche, Mercedes, Isabel Sánchez-Alonso, and Iciar Martinez. "Estimation of Quality in Frozen Fish by Low Field NMR." In Modern Magnetic Resonance. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-28275-6_83-1.

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Careche, Mercedes, Isabel Sánchez-Alonso, and Iciar Martinez. "Estimation of Quality in Frozen Fish by Low Field NMR." In Modern Magnetic Resonance. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-28388-3_83.

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Hedges, N. "Maintaining the quality of frozen fish." In Safety and Quality Issues in Fish Processing. CRC Press, 2002. http://dx.doi.org/10.1201/9781439823170.ch20.

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Hedges, N. "Maintaining the quality of frozen fish." In Safety and Quality Issues in Fish Processing. Elsevier, 2002. http://dx.doi.org/10.1533/9781855736788.3.379.

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Rehbein, H. "Measuring the shelf-life of frozen fish." In Safety and Quality Issues in Fish Processing. CRC Press, 2002. http://dx.doi.org/10.1201/9781439823170.ch21.

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Rehbein, H. "Measuring the shelf-life of frozen fish." In Safety and Quality Issues in Fish Processing. Elsevier, 2002. http://dx.doi.org/10.1533/9781855736788.3.407.

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Jaczynski, Jacek, Angela Hunt, and Jae Park. "Safety and Quality of Frozen Fish, Shellfish, and Related Products." In Handbook of Frozen Food Processing and Packaging. CRC Press, 2005. http://dx.doi.org/10.1201/9781420027402.ch17.

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"Safety and Quality of Frozen Fish, Shellfish, and Related Products." In Handbook of Frozen Food Processing and Packaging. CRC Press, 2005. http://dx.doi.org/10.1201/9781420027402-24.

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Conference papers on the topic "Frozen fish – Quality"

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Puke, Santa, and Ruta Galoburda. "Factors affecting smoked fish quality: a review." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.020.

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Smoked sprats (Sprattus sprattus balticus) from the Baltic sea are one of the most popular processed fish products in Latvia. The amount of catching and demand is annually increasing. For producers, it is important to provide stable quality throughout the year, which sometimes is challenging due to many factors. Smoked fish quality depends not only on the seasonality, but also on the applied technologies. The aim of the current study was to review research findings about factors affecting the smoked fish quality. The databases of Science Direct, Web of Science, Wiley Online Journals and Google
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Abramova, Liubov Sergeevna, Andrey Valerievich Kozin, and Marina Vladimirovna Sytova. "OBJECTIVE ASSESSMENT OF FISH QUALITY IN THE STORAGE PROCESS USING NMR SPECTROSCOPY." In International conference New technologies in medicine, biology, pharmacology and ecology (NT +M&Ec ' 2020). Institute of information technology, 2020. http://dx.doi.org/10.47501/978-5-6044060-0-7.25.

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The article discusses the problem of an objective assessment of the quality of chilled and frozen fish during&#x0D; storage. The NMR method is recommended for a comprehensive analysis of changes in the metabolic profile&#x0D; of cod and Pacific chum salmon during refrigerated storage.
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Duda, Adamina, Cezary Duda, Marek Szychta, Łukasz Gierz, Krzysztof Przybył, and Krzysztof Koszela. "Nutritional properties and quality assessment of breaded deep-frozen pollock fish cutlets using neural image analysis." In Thirteenth International Conference on Digital Image Processing, edited by Xudong Jiang and Hiroshi Fujita. SPIE, 2021. http://dx.doi.org/10.1117/12.2602018.

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Oku, Yuichiro, Hirofumi Tanigawa, and Takaharu Tsuruta. "Numerical Study on Microwave Dehydro-Freezing of Fish Tissues." In ASME/JSME 2011 8th Thermal Engineering Joint Conference. ASMEDC, 2011. http://dx.doi.org/10.1115/ajtec2011-44463.

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In this study, a numerical simulation on the freezing process is carried out to evaluate the effects of pre-dehydration on the quality of frozen fish tissue. We use a simulation model which contains a muscle fiber to express the microscale heat and mass transfer phenomena inside the tissue cell system. Fundamental equations on heat and mass transfer are formulated in a two-dimensional coordinate system. The governing equations include phase-change terms. In order to take account of the characteristic moisture distribution produced by the microwave room-temperature drying, initial moisture dist
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