{"id":40172,"date":"2018-01-24T12:14:00","date_gmt":"2018-01-24T12:14:00","guid":{"rendered":"https:\/\/matis.is\/?p=40172"},"modified":"2021-07-16T12:16:38","modified_gmt":"2021-07-16T12:16:38","slug":"ahrif-pokkunaradferda-og-geymsluhita-a-gaedi-cobia-flaka-i-frystigeymslum","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/frettir\/ahrif-pokkunaradferda-og-geymsluhita-a-gaedi-cobia-flaka-i-frystigeymslum\/","title":{"rendered":"Impact of packaging methods and storage temperature on the quality of cobia fillets in cold stores"},"content":{"rendered":"<h4 class=\"wp-block-heading\">H\u1eb1ng Nguy\u1ec5n Th\u1ecb will give a lecture at Mat\u00eds, room 312, V\u00ednlandslei\u00f0 12, on Friday 26 January at 11 am. Its project is called: The effect of packaging methods and storage temperature on the quality of cobia (Rachycentron canadum) fillets in cold stores.<\/h4>\n\n\n\n<p>The English name is: &quot;Effects of packaging methods and storage temperature on the quality of Cobia (Rachycentron canadum) fillets during frozen storage&quot;<\/p>\n\n\n\n<p>The aim of this project was to study the quality and stability of cobia (Rachycentron canadum) fillets that were packaged in different ways and then stored in different conditions. On the one hand, the fillets were stored in open plastic bags, on the other hand in evacuated plastic bags. The fillets were then stored in a cold store for up to 5 months at -18 \u00b0 C and -25 \u00b0 C, respectively. Every month throughout the storage period, measurements were made of boiling efficiency, water content, nitrogen concentration in the total volatile nitrogenous base (TVB-N), phospholipids (PL), free fatty acid (FFA) formation and oxidation (PV and TBARS) to assess the effect of storage. on the quality of the cobia fillets.<\/p>\n\n\n\n<p>The amount of phospholipids decreased significantly and the concentration of FFA increased during the storage period, which shows that enzyme activity was considerable in all experimental groups. There were significant changes in PV and TBARS values during storage. The choice of storage temperature and the length of storage had a significant effect on lipid degradation. The lipids were more stable at the lower storage temperature (-25 \u00b0). Furthermore, the results showed that the packing of cobia fillets in vacuum-packed packaging significantly reduced the oxidation or development of fillets compared to the air-packed fillets. Interestingly, cobia fillets in vacuum-packed containers stored at -18 \u00b0 C had a somewhat better quality compared to fillets in conventional packages stored at a lower temperature of -25 \u00b0 C.<\/p>\n\n\n\n<p>Project for a master&#039;s degree in food science worked at Mat\u00eds.<\/p>\n\n\n\n<p>Supervisors: Sigurj\u00f3n Arason (H\u00cd \/ Mat\u00eds), Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir (H\u00cd), Magnea Karlsd\u00f3ttir (Mat\u00eds), Tumi T\u00f3masson (UNU-FTP). Nha Trang University (NTU) in Vietnam.<\/p>\n\n\n\n<p>Examiner: Krist\u00edn Anna \u00de\u00f3rarinsd\u00f3ttir (Marel).<\/p>","protected":false},"excerpt":{"rendered":"<p>H\u1eb1ng Nguy\u1ec5n Th\u1ecb mun halda fyrirlestur \u00e1 Mat\u00eds, stofu 312, V\u00ednlandslei\u00f0 12, f\u00f6studaginn 26. jan\u00faar kl.11. Verkefni\u00f0 hennar heitir:\u00a0\u00a0\u00c1hrif p\u00f6kkunara\u00f0fer\u00f0a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":40173,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"templates\/template-cover.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1973],"tags":[],"class_list":["post-40172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-frettir"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00c1hrif p\u00f6kkunara\u00f0fer\u00f0a og geymsluhita \u00e1 g\u00e6\u00f0i cobia flaka \u00ed frystigeymslum - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/frettir\/ahrif-pokkunaradferda-og-geymsluhita-a-gaedi-cobia-flaka-i-frystigeymslum\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1hrif p\u00f6kkunara\u00f0fer\u00f0a og geymsluhita \u00e1 g\u00e6\u00f0i cobia flaka \u00ed frystigeymslum - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"H\u1eb1ng Nguy\u1ec5n Th\u1ecb mun halda fyrirlestur \u00e1 Mat\u00eds, stofu 312, V\u00ednlandslei\u00f0 12, f\u00f6studaginn 26. jan\u00faar kl.11. 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