Upgrading of Fish Products Research Unit

Lisbon, Portugal

Upgrading of Fish Products Research Unit

Lisbon, Portugal
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Larsen R.,Nofima Marine | Larsen R.,University of Tromsø | Mierke-Klemeyer S.,Max Rubner Institute | Maehre H.,University of Tromsø | And 8 more authors.
Archiv fur Lebensmittelhygiene | Year: 2010

Ice-storage is the most common method of preserving fresh fish. The aim of this work was to study whether ice storage had an effect on contents of selenium, taurine and fatty acid composition in farmed African catfish (Clarias gariepinus). Gutted fish (n = 40) were stored in melting ice for 21 days, and 5 fish were at regular time intervals randomly drawn from the pool, filleted and freeze-dried. The samples were analyzed for contents of selenium, taurine and fatty acids. During ice storage, water content of fillets increased due to influx of water from melted ice. Only concentrations of water soluble taurine were found to decrease significantly, approximately 25 %, whereas concentration of selenium and the fatty acid profile did not substantially change during storage. © M. & H. Schaper GmbH & Co. ISSN 0003-925X.


Rune L.,Nofima Marine | Rune L.,University of Tromsø | Sabine M.-K.,Max Rubner Institute | Hanne M.,University of Tromsø | And 8 more authors.
Archiv fur Lebensmittelhygiene | Year: 2010

Changes in content of selenium and taurine, and the alteration of fatty acid profile have been studied in African catfish fillets subjected to a commercial cold- or hot smoking process. Selenium content and the fatty acid profile did not change significantly during neither of the smoking procedures. Losses of taurine were 32 % and 19 % during cold-smoking and hot-smoking, respectively. Significantly more taurine was lost during cold-smoking (P < 0.05), probably due to the prolonged brining and smoking procedure. The results support conclusions from other studies, showing that low molecular water soluble components are more susceptible to losses during processing of seafood. © M. 81 H. Schaper GmbH & Co.

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