000087546 001__ 87546
000087546 005__ 20200716101511.0
000087546 0247_ $$2doi$$a10.1016/j.foodres.2019.01.050
000087546 0248_ $$2sideral$$a110352
000087546 037__ $$aART-2019-110352
000087546 041__ $$aeng
000087546 100__ $$0(orcid)0000-0001-9660-8579$$aCalanche, J.$$uUniversidad de Zaragoza
000087546 245__ $$aRelation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata)
000087546 260__ $$c2019
000087546 5060_ $$aAccess copy available to the general public$$fUnrestricted
000087546 5203_ $$aThis study aimed to investigate how the freshness before frozen storage affect the quality and sensory characteristics of seabream in different commercial presentations and to correlate the findings with free amino acids composition. The fish were slaughtered, allocated to three processing treatments (whole, gutted and filleted) and stored at refrigeration (0 ±1 °C) for different times (5, 9, 11 and 18 days) before one-month frozen storage (-30 °C). After this time, physicochemical (pH, TVB-N, TBARS and free amino acids), bacterial count and sensory evaluation (Torry Index & Quality Descriptive Analysis -QDA-) were studied. Significant differences were found among treatments over time for TVB-N, TBARS and bacterial growth. The quality index (Torry) exhibited a gradual decrease. QDA showed that fillets had the lowest assessment. Free amino acids contents varied significantly during frozen storage with a particular behavior that depended on the previous treatment applied and the fish freshness degree (elapsed days before frozen).
000087546 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A04
000087546 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000087546 590__ $$a4.972$$b2019
000087546 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b11 / 139 = 0.079$$c2019$$dQ1$$eT1
000087546 592__ $$a1.44$$b2019
000087546 593__ $$aFood Science$$c2019$$dQ1
000087546 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000087546 700__ $$aTomas, A.
000087546 700__ $$aMartinez, S.
000087546 700__ $$aJover, M.
000087546 700__ $$0(orcid)0000-0002-1558-5449$$aAlonso, V.
000087546 700__ $$0(orcid)0000-0003-2205-6913$$aRoncalés, P.$$uUniversidad de Zaragoza
000087546 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán, J.A.$$uUniversidad de Zaragoza
000087546 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000087546 773__ $$g119 (2019), 126-134$$pFood res. int.$$tFood Research International$$x0963-9969
000087546 8564_ $$s686792$$uhttps://zaguan.unizar.es/record/87546/files/texto_completo.pdf$$yPostprint
000087546 8564_ $$s207047$$uhttps://zaguan.unizar.es/record/87546/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000087546 909CO $$ooai:zaguan.unizar.es:87546$$particulos$$pdriver
000087546 951__ $$a2020-07-16-09:19:09
000087546 980__ $$aARTICLE