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首页> 外文期刊>Innovative Food Science & Emerging Technologies >Short-term capture-based aquaculture of Atlantic cod (Gadus morhua L.) generates good physicochemical properties and high sensory quality during frozen storage
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Short-term capture-based aquaculture of Atlantic cod (Gadus morhua L.) generates good physicochemical properties and high sensory quality during frozen storage

机译：基于短期捕获的大西洋鳕鱼（Gadus Morhua L.）的水产养殖产生了冻结储存期间的良好的物理化学性质和高感官品质

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摘要

The annual global catch of Atlantic cod (Gadus morhua L.) is above 1,000,000 tons, and a large proportion is preserved and sold as frozen products. In Greenland, a new innovative fishing method centred on capture-based aquaculture has been developed. To compare the new fishing and processing method with the conventional method, the texture, colour, water holding capacity, salt soluble proteins and sensory properties of fillets were evaluated during 12 months of frozen storage. High quality life (HQL) and practical storage life (PSL) were determined for each fishing and processing method based on sensory evaluation, and by using water holding capacity and the salt soluble protein fraction as indices of quality. Capture-based aquaculture fishing and related processing increased frozen storage durability regarding texture attributes, blood content and sensory properties compared to the conventional method. Lowering the storage temperature to -40 degrees C increase the HQL to > 12 months compared to a HQL of 4-6 months at -20 degrees C.
机译：大西洋鳕鱼（GADUS MORHUA L）的年度全球捕获量高于1,000,000吨，占据了大量比例，并作为冷冻产品出售。在格陵兰岛，已经开发出以捕获的捕获水产养殖为中心的新型创新捕捞方法。为了将新的捕捞和加工方法与常规方法进行比较，在12个月的冷冻储存期间评估纹理，颜色，水持量，盐溶性蛋白质和裂解物的感觉特性。基于感官评估的每种捕鱼和加工方法确定高质量的寿命（HQL）和实际储存寿命（PSL），并使用水持续容量和盐可溶性蛋白质分数作为质量指标。基于捕获的水产养殖捕鱼和相关处理增加了与传统方法相比纹理属性，血液含量和感官特性的冷冻储存耐久性。将储存温度降至-40℃，增加到-20摄氏度的6-6个月的HQL至> 12个月。

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