Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean.

ABSTRACT: Despite their high nutritional value, high quantities of fish caught in the Adriatic Sea are underused or discarded for their insignificant economic value. Mechanical separation of flesh represents an opportunity for developing innovative semi-finished products, even if it can promote an increased quality degradation rate. The aim of this study was to evaluate physico-chemical modifications of mechanically separated mantis shrimp flesh during deep-freezing storage. Flesh samples obtained using a belt-drum separator, frozen and vacuum-packed, were stored at 3 temperatures (industrial: -26 °C; domestic: -18 °C and abuse: -10 °C) for 12 months. During storage, qualitative (color, water content, pH, fatty acids (FA) and lipid oxidation) were evaluated. Fish freshness parameters (e.g., trimethy

SUBMITTER: Tappi S 

PROVIDER: S-EPMC7603036 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature