THE INFLUENCE OF SLOW THAWING ON EVOLUTION OF SOME BIOCHEMICAL COMPOUNDS IN FROZEN FISHES

The aim of this work was to study the evolution of pH, amino nitrogen and nitrogen from aminoacids in four fish species, during 48 hours of slow thawing, in order to assess the fish spoilage speed in these keeping conditions. The biological material was represented by frozen fishes (carp, catfish, m...

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Autor principal:	Marcel AVRAMIUC
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	pH freshness amino nitrogen nitrogen from aminoacids Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/1b5275544c2845de9ef6fa739fbb8d85
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spelling	oai:doaj.org-article:1b5275544c2845de9ef6fa739fbb8d852021-12-02T18:18:26ZTHE INFLUENCE OF SLOW THAWING ON EVOLUTION OF SOME BIOCHEMICAL COMPOUNDS IN FROZEN FISHES2068-66092559-6381https://doaj.org/article/1b5275544c2845de9ef6fa739fbb8d852017-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/495/481https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The aim of this work was to study the evolution of pH, amino nitrogen and nitrogen from aminoacids in four fish species, during 48 hours of slow thawing, in order to assess the fish spoilage speed in these keeping conditions. The biological material was represented by frozen fishes (carp, catfish, mackerel and hake) which were subjected to slow thawing at room temperature (+20..+22°C), by analysing, at certain time intervals, pH, amino nitrogen - AN (mg %), and nitrogen from aminoacids - NAA (g %). The pH was determined with a digital pH-meter type Hanna, and the nitrogen from aminoacids according to Sörensen method. The amino nitrogen was determined by the difference between the nitrogen content of volatile bases and the nitrogen content of the ammonia and primary amines. As compared to frozen samples, both pH and the amino nitrogen values of all fish samples showed constant and significant increases up to the end of the analyzed period, while the nitrogen from aminoacids only in the first 30 hours of thawing. The amino nitrogen and the nitrogen from amino acids values have indicated the highest spoilage speed in catfish and hake, and the least speed in mackerel.Marcel AVRAMIUCStefan cel Mare University of SuceavaarticlepHfreshnessamino nitrogennitrogen from aminoacidsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 2, Pp 92-97 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	pH freshness amino nitrogen nitrogen from aminoacids Food processing and manufacture TP368-456
spellingShingle	pH freshness amino nitrogen nitrogen from aminoacids Food processing and manufacture TP368-456 Marcel AVRAMIUC THE INFLUENCE OF SLOW THAWING ON EVOLUTION OF SOME BIOCHEMICAL COMPOUNDS IN FROZEN FISHES
description	The aim of this work was to study the evolution of pH, amino nitrogen and nitrogen from aminoacids in four fish species, during 48 hours of slow thawing, in order to assess the fish spoilage speed in these keeping conditions. The biological material was represented by frozen fishes (carp, catfish, mackerel and hake) which were subjected to slow thawing at room temperature (+20..+22°C), by analysing, at certain time intervals, pH, amino nitrogen - AN (mg %), and nitrogen from aminoacids - NAA (g %). The pH was determined with a digital pH-meter type Hanna, and the nitrogen from aminoacids according to Sörensen method. The amino nitrogen was determined by the difference between the nitrogen content of volatile bases and the nitrogen content of the ammonia and primary amines. As compared to frozen samples, both pH and the amino nitrogen values of all fish samples showed constant and significant increases up to the end of the analyzed period, while the nitrogen from aminoacids only in the first 30 hours of thawing. The amino nitrogen and the nitrogen from amino acids values have indicated the highest spoilage speed in catfish and hake, and the least speed in mackerel.
format	article
author	Marcel AVRAMIUC
author_facet	Marcel AVRAMIUC
author_sort	Marcel AVRAMIUC
title	THE INFLUENCE OF SLOW THAWING ON EVOLUTION OF SOME BIOCHEMICAL COMPOUNDS IN FROZEN FISHES
title_short	THE INFLUENCE OF SLOW THAWING ON EVOLUTION OF SOME BIOCHEMICAL COMPOUNDS IN FROZEN FISHES
title_full	THE INFLUENCE OF SLOW THAWING ON EVOLUTION OF SOME BIOCHEMICAL COMPOUNDS IN FROZEN FISHES
title_fullStr	THE INFLUENCE OF SLOW THAWING ON EVOLUTION OF SOME BIOCHEMICAL COMPOUNDS IN FROZEN FISHES
title_full_unstemmed	THE INFLUENCE OF SLOW THAWING ON EVOLUTION OF SOME BIOCHEMICAL COMPOUNDS IN FROZEN FISHES
title_sort	influence of slow thawing on evolution of some biochemical compounds in frozen fishes
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/1b5275544c2845de9ef6fa739fbb8d85
work_keys_str_mv	AT marcelavramiuc theinfluenceofslowthawingonevolutionofsomebiochemicalcompoundsinfrozenfishes AT marcelavramiuc influenceofslowthawingonevolutionofsomebiochemicalcompoundsinfrozenfishes
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THE INFLUENCE OF SLOW THAWING ON EVOLUTION OF SOME BIOCHEMICAL COMPOUNDS IN FROZEN FISHES

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