Freshwater nase (Chondrostoma nasus)

dc.contributor.author	Λάζος, Ευάγγελος Σ.	el
dc.date.accessioned	2015-05-27T15:38:51Z
dc.date.available	2015-05-27T15:38:51Z
dc.date.issued	2015-05-27
dc.identifier.uri	http://hdl.handle.net/11400/11244
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.tandfonline.com	en
dc.source	http://www.tandfonline.com/doi/abs/10.1300/J030v06n02_05	en
dc.subject	Sensory evaluation
dc.subject	Canning
dc.subject	Sterilization
dc.subject	Fish
dc.subject	Οργανοληπτική αξιολόγηση
dc.subject	Κονσερβοποίηση
dc.subject	Αποστείρωση
dc.subject	Ψάρια
dc.title	Freshwater nase (Chondrostoma nasus)	en
heal.type	journalArticle
heal.secondaryTitle	thermally processed as a potential food resource	en
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	DOI: 10.1300/J030v06n02_05
heal.language	en
heal.access	campus
heal.publicationDate	2008-10-15
heal.bibliographicCitation	Lazos, E. (2008) Freshwater nase (Chondrostoma nasus): Thermally processed as a potential food resource. "Journal of Aquatic Food Product Technology", 6 (2), p.45-63	en
heal.abstract	Freshwater nase (Chondrostoma nasus) was packaged with 2% brine or olive oil in conventional 307 × 114 cans. After thermal processing at different F0 values ranging from 3.5 to 10 min, samples were compositionally analyzed and also were evaluated by sensory and instrumental methods. Precooking in 2% brine for 15 min contributed to texture improvement. Bone softening was achieved even with mild F0 = 3.5 min values. Significant changes in the moisture, protein, fat, ash, and salt content of canned nase were observed, TVB-N content increased from 10.7 mg/lOOg to 31.5-33.5 mg/lOOg in brine packs and to 43.3-49.6 mg/lOOg in oil packs. As a result of thermal processing TBA values were significantly (p < 0.05) decreased from 3.62 to 1.0 mg/lOOOg in brine packs and 0.5-0.8 mg/lOOOg in oil packs. Texture force increased as Fc increased from 3.5 to 7 min and then a reduction occurred at F0 = 10 min. The texture force measurements correlated well with sensory panel scores, and parameters such as tenderness and juiciness can be predicted from instrumental data. The formulation (brine or oil) had no effect on the color and appearance.	en
heal.publisher	Taylor & Francis	en
heal.journalName	Journal of Aquatic Food Product Technology	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false