Topic
Flake ice
About: Flake ice is a research topic. Over the lifetime, 169 publications have been published within this topic receiving 2018 citations.
Papers published on a yearly basis
Papers
TL;DR: In this article, the effects of sodium acetate dip treatment, followed by vacuum-packaging, on the shelf life of beheaded, scaled and gutted Pearlspot (Etroplus suratensis) during chill storage were examined.
185 citations
TL;DR: Principal component analysis (PCA) showed a good correlation between quality indicators related to microbial growth, TVC, pH, TVB-N, TMA, responses of an electronic nose and sensory evaluation.
Abstract: The influence of different cooling techniques and storage temperatures (-1.5 °C or 1.5 °C) to prolong the shelf life of shrimp was evaluated by sensory analysis, physical methods, chemical analysis, and microbial analysis. Storage in liquid ice was more effective than flake ice or brine mixed with flake ice in delaying spoilage of the shrimp by slowing down microbial growth and formation of total volatile basic nitrogen (TVB-N) and trimethylamine (TMA). Total viable counts (TVC) showed that bacteria grew most quickly in shrimp stored in flake ice and in brine mixed with flake ice, followed by those in liquid ice at 1.5 °C and -1.5 °C, respectively. Lowest counts were observed in shrimp stored in liquid ice at -1.5 °C where the lag phase of growth was apparently extended at the beginning of storage. Principal component analysis (PCA) showed a good correlation between quality indicators related to microbial growth, TVC, pH, TVB-N, TMA, responses of an electronic nose and sensory evaluation.
172 citations
TL;DR: It is demonstrated that the combined use of slurry ice and ozone for the storage of sardine can be recommended to improve the quality and extend the shelf life of this fish species.
136 citations
TL;DR: Comparative biochemical, microbiological and sensory analyses were carried on turbot specimens stored in either slurry ice or flake ice for up to 40 days, and results obtained in the sensory analysis correlated well with the observed chemical and microbial changes.
111 citations
TL;DR: In this paper, a new chilled storage method for whole horse mackerel (Trachurus trachurus) and compared with traditional flake icing was evaluated in the present work, and the sensory analysis showed a higher shelf-life time for fish treated under slurry icing than for flake iced fish.
103 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2022 | 1 |
| 2021 | 3 |
| 2020 | 1 |
| 2019 | 11 |
| 2018 | 18 |
| 2017 | 10 |