ArticleFoods (Basel, Switzerland)2020
Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Integrated Microbiological, Physicochemical, and Sensory Assessment of Shrimp Quality During Commercial Iced Storage: Implications for Shelf-Life Evaluation and Freshness Indicators.Microorganisms · 2026Article
- Article
- Article
- Impacts of pH and Base Substitution during Deaerator Treatments of Herring Milt Hydrolysate on the Odorous Content and the Antioxidant Activity.Foods (Basel, Switzerland) · 2022Article
- Rapid quality deterioration of harpiosquillid mantis shrimp (Journal of food science and technology · 2022Article
- Nutritional composition, heavy metal content andFrontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Despite their high nutritional value, high quantities of fish caught in the Adriatic Sea are underused or discarded for their insignificant economic value. Mechanical separation of flesh represents an opportunity for developing innovative semi-finished products, even if it can promote an increased quality degradation rate. The aim of this study was to evaluate physico-chemical modifications of mechanically separated mantis shrimp flesh during deep-freezing storage. Flesh samples obtained using a belt-drum separator, frozen and vacuum-packed, were stored at 3 temperatures (industrial: -26 °C; domestic: -18 °C and abuse: -10 °C) for 12 months. During storage, qualitative (color, water content, pH, fatty acids (FA) and lipid oxidation) were evaluated. Fish freshness parameters (e.g., trimethylamine (TMA), dimethylamine (DMA) and amino acids) were assessed using nuclear magnetic resonance (
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