Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage
Physicochemical changes of Basa fish (Pangasius bocourti) fillet during frozen storage at −20°C for 0–20 weeks were studied. The content of thiobarbituric acid reactive substances (TBARS) of fish samples suddenly increased when the samples were stored longer than 8 weeks (p<0.05). The increase in...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
|
| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2018/5159080 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832562006413017088 |
|---|---|
| author | Pornpimol Sriket Thamarak La-ongnual |
| author_facet | Pornpimol Sriket Thamarak La-ongnual |
| author_sort | Pornpimol Sriket |
| collection | DOAJ |
| description | Physicochemical changes of Basa fish (Pangasius bocourti) fillet during frozen storage at −20°C for 0–20 weeks were studied. The content of thiobarbituric acid reactive substances (TBARS) of fish samples suddenly increased when the samples were stored longer than 8 weeks (p<0.05). The increase in TBARS value of the fish fillet was concomitant with the increase in b∗ value (yellow color). Marked decreases in Ca2+-ATPase activity, sulfhydryl content, and protein solubility of the fish fillet after 8 weeks of storage were observed. Those decreasing values were well correlated with the increasing of disulfide bond content and surface hydrophobicity content (p<0.05). Increases in shear force of fish meat during storage were also observed (p<0.05). The results indicated that frozen storage at −20°C affected on Basa fillet qualities, especially after 8 weeks of storage. These data could be useful for consumer and food industry. |
| format | Article |
| id | doaj-art-ca027d40644a4d0f81928be7018e37b1 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-ca027d40644a4d0f81928be7018e37b12025-02-03T01:23:42ZengWileyJournal of Chemistry2090-90632090-90712018-01-01201810.1155/2018/51590805159080Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen StoragePornpimol Sriket0Thamarak La-ongnual1Program in Food Business and Nutrition, Faculty of Agriculture, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, ThailandProgram in Fisheries, Faculty of Agriculture, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, ThailandPhysicochemical changes of Basa fish (Pangasius bocourti) fillet during frozen storage at −20°C for 0–20 weeks were studied. The content of thiobarbituric acid reactive substances (TBARS) of fish samples suddenly increased when the samples were stored longer than 8 weeks (p<0.05). The increase in TBARS value of the fish fillet was concomitant with the increase in b∗ value (yellow color). Marked decreases in Ca2+-ATPase activity, sulfhydryl content, and protein solubility of the fish fillet after 8 weeks of storage were observed. Those decreasing values were well correlated with the increasing of disulfide bond content and surface hydrophobicity content (p<0.05). Increases in shear force of fish meat during storage were also observed (p<0.05). The results indicated that frozen storage at −20°C affected on Basa fillet qualities, especially after 8 weeks of storage. These data could be useful for consumer and food industry.http://dx.doi.org/10.1155/2018/5159080 |
| spellingShingle | Pornpimol Sriket Thamarak La-ongnual Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage Journal of Chemistry |
| title | Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage |
| title_full | Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage |
| title_fullStr | Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage |
| title_full_unstemmed | Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage |
| title_short | Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage |
| title_sort | quality changes and discoloration of basa pangasius bocourti fillet during frozen storage |
| url | http://dx.doi.org/10.1155/2018/5159080 |
| work_keys_str_mv | AT pornpimolsriket qualitychangesanddiscolorationofbasapangasiusbocourtifilletduringfrozenstorage AT thamaraklaongnual qualitychangesanddiscolorationofbasapangasiusbocourtifilletduringfrozenstorage |