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A review of the quality standards for frozen beef meat and fish Organic Eprints
Nicolae, Carmen Georgeta; Bahciu, Graziela Victoria; Elia, Ehut; Dumitrache, Florentina; Marin, Monica Paula; Pogurschi, Elena; Badulescu, Liliana.
One of the fastest growing sectors in food service industries is that of frozen foods. Beside the volume, the effective management of interdependent operations regarding the production, storage, distribution and retailing of frozen foods ("the cold chain") is a key factor of success and a must for preserving the safety and quality of frozen foods. Therefore, the main concern is to regulate the aspects regarding safety, identification, quality, labelling and advertising of foods, in order to inform and protect the consumer, establish the traceability of the product and also to sustain a fairtrading. The final goal of this research is to presents the relevant standards for two categories of foods, related to hygiene, food additives, pesticide residues,...
Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2016 URL: http://orgprints.org/33163/1/Art58.pdf
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The effect of frozen storage on lipids and fatty acids content in Atlantic salmon. Case study Organic Eprints
Nicolae, Carmen Georgeta; Bahaciu, Gratziela Victoria; Ţeca, M.; Badulescu, Liliana; Pogurschi, Elena; Marin, Monica.
Being a species appreciated in all parts of the world, the demand for salmon will always be high. Keeping frozen in the entire period of distribution and handling is a way to increase "shelf life". During cold storage, fish fat can be altered. The purpose of the paper is to determine the effect of cold preservation on the quality of salmon fat. These were evidenced by laboratory tests and by gas chromatography and mass spectrometry. It was analysed the samples of refrigerated and frozen fish (preserved at -20ºC, five days) from the same batch. The amount of determined lipids confirms the literature data (26%), respectively 24.99% in the fresh fish and 27.23% in the frozen fish. In frozen fish the amount of oleic acid (MUFA) extracted is higher, to the...
Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2017 URL: http://orgprints.org/33168/1/Carmen_Nicolae.pdf
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