20579487

Source:http://linkedlifedata.com/resource/pubmed/id/20579487

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Predicate	Object
rdf:type	pubmed:Citation
lifeskim:mentions	umls-concept:C0013557, umls-concept:C0016163, umls-concept:C0016701, umls-concept:C0805586, umls-concept:C0936012, umls-concept:C1548793
pubmed:issue	1-2
pubmed:dateCreated	2010-6-28
pubmed:abstractText	Adequate glazing (6-10%) of fish fillets prior to frozen storage protects the final product from dehydration, oxidation and quality loss. Excessive glazing (>12%) on the other hand may significantly affect the economic value and end user satisfaction of frozen fish fillets. This paper describes the optimization, validation and application of a gravimetric procedure for the quantification of the ice-glaze content of frozen fish fillets (accredited under ISO 17025). This procedure has been utilized to determine the glazing percentage of multiple batches (n=50) of 11 different fish species sampled from 2005 until 2009. Average glazing percentages were 8.7+/-2.0% for the pooled samples (n=712), and ranged between 6.6+/-2.2% (salmon/cod) and 10.6+/-1.6% (plaice). The lower threshold value of 6% glazing for sufficient protection was violated in only one batch, whereas none of the batches exceeded the 12% excessive glazing threshold. The annual market place value of one %-point glazing is estimated at 1 million Euro in a low to moderate fish consumption market like Belgium. The large variability of glazing, combined with this technology's possible implications with respect to end-product-quality and economic value urges for technology improvement, monitoring and more controlled application of the glazing process in the frozen fish industry.
pubmed:language	eng
pubmed:journal	http://linkedlifedata.com/resource/pubmed/journal/0370534
pubmed:citationSubset	IM
pubmed:status	MEDLINE
pubmed:month	Jul
pubmed:issn	1873-4324
pubmed:author	pubmed-author:De BrabanderHubert FHF, pubmed-author:VanhaeckeLynnL, pubmed-author:VerbekeWimW
pubmed:copyrightInfo	Copyright 2010 Elsevier B.V. All rights reserved.
pubmed:issnType	Electronic
pubmed:day	5
pubmed:volume	672
pubmed:owner	NLM
pubmed:authorsComplete	Y
pubmed:pagination	40-4
pubmed:meshHeading	pubmed-meshheading:20579487-Fish Products, pubmed-meshheading:20579487-Food Preservation, pubmed-meshheading:20579487-Frozen Foods
pubmed:year	2010
pubmed:articleTitle	Glazing of frozen fish: analytical and economic challenges.
pubmed:affiliation	Ghent University, Faculty of Veterinary Medicine, Research group Veterinary Public Health and Zoonoses, Department of Veterinary Public Health and Food Safety, Laboratory of Chemical Analysis, Salisburylaan 133, B-9820 Merelbeke, Belgium. Lynn.Vanhaecke@UGent.be
pubmed:publicationType	Journal Article, Validation Studies