Title: Effects of temperature fluctuations on the physicochemical properties of Atlantic mackerel (Scomber scombrus) and redfish (Sebastes marinus) during frozen storage
Author(s): May Zun Phyo
Type:
Final project
Year of publication:
2017
Publisher:
UNU-FTP
Place of publication:
Reykjavík
Number of pages:
27
Supervisors: Magnea Gudrun Karlsdottir
, Hildur Inga Sveinsdottir
Keywords:
temperature fluctuation; mackerel; redfish; frozen storage;
Abstract
The effects of temperature fluctuations during frozen storage on storage stability and quality of Atlantic mackerel (Scomber scombrus) and Redfish (Sebastes marinus) was studied. The products were stored at stable temperature (-25 ℃) for 6 weeks and were compared to samples stored at fluctuating temperatures (-12℃ to -18℃). Analyses included proximate composition, cooking yield, colour, and lipid degradation. The result showed that lower and stable temperature can effectively reduce quality loss of Atlantic mackerel and redfish, compared with fluctuating temperature (-12℃ to-18℃).