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    The Effects of Two Forms of Ice on Microbiological and Physiochemical Properties of Barramundi (Lates calcarifer, Bloch) Fillets

    Access Status
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    Authors
    Zakhariya, S.
    Fotedar, Ravi
    Prangnell, D.
    Date
    2015
    Type
    Journal Article
    
    Metadata
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    Citation
    Zakhariya, S. and Fotedar, R. and Prangnell, D. 2015. The Effects of Two Forms of Ice on Microbiological and Physiochemical Properties of Barramundi (Lates calcarifer, Bloch) Fillets. Journal of Food Processing and Preservation. 39 (6): pp. 2886-2896.
    Source Title
    Journal of Food Processing and Preservation
    DOI
    10.1111/jfpp.12540
    ISSN
    0145-8892
    School
    Department of Environment and Agriculture
    URI
    http://hdl.handle.net/20.500.11937/19861
    Collection
    • Curtin Research Publications
    Abstract

    Barramundi (Lates calcarifer) fillets were subjected to two different ice forms (prefreezing treatments: slurry ice [SI] and flake ice [FI]) for 0 (before freezing) and 1h and 1, 2, 4, 8 and 16 days prior to blast freezing at -80C for 8 h. Fillets were then stored in a freezer at -20C for 20 days.Microbiological and physiochemical analysis were then carried out. Fillets that were exposed to pre-freezing treatments in FI demonstrated larger increase in total volatile base nitrogen, total viable count and pH; larger decrease in protein content; and smaller increase in moisture content compared with SI at the end of the frozen storage. Fillets exposed to pre-freezing treatments in FI are significantly (P < 0.05) lighter (L*), more red (a*) and more yellow (b*) than those in SI. All textural parameters fell significantly as storage time progressed in both FI and SI, with hardness falling to a greater extent in FI than SI.

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