Journal of Food Processing & Technology

Effects of freezing methods and storage conditions on lipid deterioration of redfish (Sebastes marinus) muscles during frozen storage

19^th International Conference on Food Processing & Technology

October 23-25, 2017 | Paris, France

Dang Thi Thu Huong, Dandan Ren, Magnea G Karlsdottir, Maria Gudjonsdottir, Tumi Tomasson and Sigurjon Arasona

University of Iceland, Iceland
Matis Ltd., Iceland
Nha Trang University, Vietnam
Dalian Ocean University, China
United Nations University, Iceland

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Processing and storage conditions of seafood can affect the economic and nutritional values, as well as the shelf life of the final product. In this study, the effects of temperature abuse during frozen storage on the lipid degradation of frozen Redfish (Sebastes marinus) fillets during frozen storage, as affected by glazing was investigated. Redfish fillets were either frozen with glazing (5%) or without glazing and then placed in frozen storage, either at abusive conditions (-12±3°C) for 4 weeks, followed by storage at a constant temperature of -25°C for 8 weeks, or at stable -25°C for 12 weeks. The effects of these treatments on the lipid deterioration were studied by measuring lipid content, phospholipids content, lipid oxidation products, and free fatty acids. The results indicate that both glazing and the storage temperature conditions significantly affect the lipid deterioration of redfish fillets during frozen storage. Glazing can effectively decrease lipid oxidation (peroxide and thiobarbituric acid reactive substance values). Storing at a stable temperature of -25°C can effectively inhibit lipid degradation in redfish muscle, compared to storage at abusive temperature. The dark muscle was furthermore more sensitive towards lipid oxidation than the light muscle. The study thus implied the importance of avoiding temperature fluctuations during frozen storage of redfish products. Furthermore, glazing could be beneficial towards improving the quality and shelf life of frozen redfish fillets.

Biography :

Dang Thi Thu Huong is a PhD student in Food Science at Faculty of Food Science and Nutrition, University of Iceland. She received her Bachelor’s degree in 2000 and MSc in Seafood Processing Technology in 2004 from Nha Trang University (formerly the University of Fisheries), Vietnam. Since 2000, she has been working as a Lecturer and Researcher at the Faculty of Food Technology, Nha Trang University, Vietnam and her research interest is related to food processing and technology.