Thanh bên bài viết
Số xuất bản:
2026: Bài chờ xuất bản chuyên san Khoa học Tự nhiên
Chuyên mục:
Khoa học Tự nhiên (Tiếng Anh)
Ngày xuất bản:
03/05/2026
Lượt xem
19
Trích dẫn bài báo
Dinh, X. H. (2026). The effect of temperature and salinity on protein rate of purple-spotted bigeye during preservated by nitrogen- slurry ice. Tạp chí Khoa học Đại học Đồng Tháp, Online First. https://doi.org/10.52714/dthu.ns.2438.1835
Định dạng trích dẫn:
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The effect of temperature and salinity on protein rate of purple-spotted bigeye during preservated by nitrogen- slurry ice
Nội dung chính của bài viết
Tóm tắt
Bài báo này cho biết kết quả 13 thí nghiệm lặp lại chỉ ra rằng có sự ảnh hưởng của nhiệt độ và hàm lượng muối trong dung dịch đá sệt -Ni tơ đối với tỷ lệ protein của các trác ngắn. Kết quả nghiên cứu chỉ ra rằng, mô hình bậc hai của protein có ý nghĩa với giá trị P nhỏ hơn 5%. Nhiệt độ ảnh hưởng đáng kể đến tỷ lệ protein của các mẫu trong suốt quá trình bảo quản bằng dung dịch đá sệt - Ni tơ. Phương trình protein bằng -12,57 - 21,79xT + 1,15xS-4,57xTxS-6,65xTxT - 0,02xSxS (T là nhiệt độ, S là hàm lượng độ muối). Tỷ lệ protein của cá trác ngắn giữ ở mức 19,9% sau 07 ngày bảo quản trong đá sệt-Ni tơ với nhiệt độ-1.5 oC và hàm lượng muối 25‰ (mẫu cá này đã được bảo quản bằng đá xay thông thường 04 ngày trên tàu trước khi bảo quản trong đá sệt -Ni tơ). Thí nghiệm đề xuất rằng, sau khi cập cảng từ tàu khai thác trên biển, cá trác ngắn có thể bảo quản tiếp đến 07 ngày trong đá sệt - Ni tơ với ngưỡng nhiệt độ từ -1.4 oC to -1.9 oC và hàm lượng muối từ 22‰ to 28‰ vẫn duy trì tỷ lệ protein chấp nhận được.
Từ khóa
Đá sệt - Ni tơ, Protein, Cá trác ngắn, Hàm lượng muối, Nhiệt độ
Chi tiết bài viết
Bài báo này được cấp phép theo Creative Commons Attribution-NonCommercial 4.0 International License.
Tài liệu tham khảo
Aleman, M.P., et al (1982). Partial freezing as a means of keeping freshness of fish. Bull. Tokai Reg. Fish. Res. Lab. 106, 11-26.
Andersen, E., Andersen, M. L., & Baron, C. P. (2007). Characterization of oxidative changes in salted herring (Clupea harengus) during ripening. Journal of Agricultural and Food Chemistry, 55(23), 9545-9553.
Choi, Y. J., Lin, T. M., Tomlinson, K., & Park, J. W. (2008). Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins. LWT-Food Science and Technology, 41(3), 460-468.
Dongqing, S., Zhang, Q., Xu, P., Jiang, Z. (2022). Effects of the Temperature and Salt Concentration on the Structural Characteristics of the Protein (PDB Code 1BBL). Polymers (Basel). 2022 May 24;14(11):2134. https://doi.org/10.3390/polym14112134
Fatima, R., Khan, M. A., & Qadri, R. B. (1988). Shelf life of shrimp (Penaeus merguiensis) stored in ice (0° C) and partially frozen (-3° C). Journal of the Science of Food and Agriculture, 42(3), 235-247.
Food And Agriculture Organization Of The United Nations (FAO), Rome (1995). FAO fisheries technical paper – 348. Food And Agriculture Organization of the United Nations.
Huidobro, A., María López-Caballero & Rogério Mendes (2002). Onboard processing of deepwater pink shrimp (Parapenaeus longirostris) with liquid ice: Effect on quality. Eur Food Res Technol 214, 469–475. https://doi.org/10.1007/s00217-002-0490-5
Hung, D.X. & Cuong, T.Q. (2023). Change of temperature and dissolved oxygen contents in the roduction of slurry ice combined with nitrogen nano. HUIT Journal of Science, 24(1), 122-130. https://doi.org/10.62985/j.huit_ojs.vol24.no1.27
Hung. D.X., & Thi. N.X. (2019). Yellow fin tuna temperature fluctuation chilling by slurry ice. Sciene and Technology journal of Agriculture & Rural Development, Ministry of Agriculture and Development, Vietnam. No. 17/2019, 57-61.
Karaçam, H., Kutlu, S., Köse, S. (2002). Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies. International Journal of Food Science and Technology, Volume 37 (1), 19-28. https://doi.org/10.1046/j.1365-2621.2002.00526.x
Kato, N., Umemoto, S., & Uchiyama, H. (1974). Partial freezing as a means of preserving the freshness of fish–II. Changes in the properties of protein during the storage of partially frozen sea bass muscle. Nippon Suisan Gakkaishi, 40, 1263-1267.
Kauffeld, M., Kawaji, M., & Egolf, P.W. (2005). Handbook on ice slurries – Fundamentals and Engineering, Editors, Paris: IIF/IIR.
Kauffeld, M., Wang, M.J., Goldstein. V. and Kasza, K.E. (2010). Ice Slurry Applications, International Journal of Refrigeration 33 (2010) 1491-1505. https://doi.org/10.1016/j.ijrefrig.2010.07.018
Lisbeth, T. H., Tom, G., & Hans, H. H. (1995). Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon. Food Research International, Volume 28, Issue 2, 1995, Pages 123-130. https://doi.org/10.1016/0963-9969(95)90795-C
Love, R. M., & Elerian, M. K. (1964). Protein denaturation in frozen fish. VIII.—The temperature of maximum denaturation in cod. Journal of the Science of Food and Agriculture, 15(11), 805-809.
Melinder, M., & Ignatowicz, M. (2015). Properties of seawater with ice slurry use in focus. International Journal of Refrigeration. Volume 52, April 2015, Pages 51-58. https://doi.org/10.1016/j.ijrefrig.2014.12.022
Merritt, J.M. (1965). Superchilling on board trawlers. Bull. Int. Inst. Refrig. Annex 1965 45, 183-190.
Pham Van Long et al., (2016). The report of Nano UFB technology experiment for tuna preservation on handliner in Binh Dinh province (Vietnamese), The final science report, Research Institute for Marine Fisheries.
Porsdal, K. and Lindelov, F. (1981). Acceleration of chemical reactions due to freezing, Water Activity: Influences on Food Quality (L. B. Rockland and G. F. Stewart, eds.). Academic Press, New York.
Ronsivalli, L.J., & Baker, D.W. (1981). Low temperature preservation of seafood: A review. Mar. Fish. Rev. 43, 1-15.
Uchiyama, H., & Kato, N. (1974). Partial freezing as a means of preserving fish freshness. 1. Changes in amino acid, TMA-N, ATP and its related compounds, and nucleic acid during storage. Bull. Jap. Soc. Sci. Fish 40, 1145.
Uchiyama, H., Ehira, S., & Uchiyama, T. (1978). Partial freezing as a means of keeping freshness of cultured carp. As a method replacing live fish transportation. Bull. Tokai. Reg. Fish. Res. Lab. 94, 105-118.
Uchiyama, H., Ehira, S., Uchiyama, T., & Masuzawa, H. (1978). Partial freezing as a means of keeping fresheness of cultured rainbow trout. Bull. Tokai. Reg. Fish. Res. Lab. 95, 1-14.
Won, S. A. (2008). Effect of chilled temperature and salt concentration on shelf life of herring (clupea harengus). Fisheries training programme, Final report. PO Box 1390, Skulagata 4 120 Reykjavik, Iceland.
Andersen, E., Andersen, M. L., & Baron, C. P. (2007). Characterization of oxidative changes in salted herring (Clupea harengus) during ripening. Journal of Agricultural and Food Chemistry, 55(23), 9545-9553.
Choi, Y. J., Lin, T. M., Tomlinson, K., & Park, J. W. (2008). Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins. LWT-Food Science and Technology, 41(3), 460-468.
Dongqing, S., Zhang, Q., Xu, P., Jiang, Z. (2022). Effects of the Temperature and Salt Concentration on the Structural Characteristics of the Protein (PDB Code 1BBL). Polymers (Basel). 2022 May 24;14(11):2134. https://doi.org/10.3390/polym14112134
Fatima, R., Khan, M. A., & Qadri, R. B. (1988). Shelf life of shrimp (Penaeus merguiensis) stored in ice (0° C) and partially frozen (-3° C). Journal of the Science of Food and Agriculture, 42(3), 235-247.
Food And Agriculture Organization Of The United Nations (FAO), Rome (1995). FAO fisheries technical paper – 348. Food And Agriculture Organization of the United Nations.
Huidobro, A., María López-Caballero & Rogério Mendes (2002). Onboard processing of deepwater pink shrimp (Parapenaeus longirostris) with liquid ice: Effect on quality. Eur Food Res Technol 214, 469–475. https://doi.org/10.1007/s00217-002-0490-5
Hung, D.X. & Cuong, T.Q. (2023). Change of temperature and dissolved oxygen contents in the roduction of slurry ice combined with nitrogen nano. HUIT Journal of Science, 24(1), 122-130. https://doi.org/10.62985/j.huit_ojs.vol24.no1.27
Hung. D.X., & Thi. N.X. (2019). Yellow fin tuna temperature fluctuation chilling by slurry ice. Sciene and Technology journal of Agriculture & Rural Development, Ministry of Agriculture and Development, Vietnam. No. 17/2019, 57-61.
Karaçam, H., Kutlu, S., Köse, S. (2002). Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies. International Journal of Food Science and Technology, Volume 37 (1), 19-28. https://doi.org/10.1046/j.1365-2621.2002.00526.x
Kato, N., Umemoto, S., & Uchiyama, H. (1974). Partial freezing as a means of preserving the freshness of fish–II. Changes in the properties of protein during the storage of partially frozen sea bass muscle. Nippon Suisan Gakkaishi, 40, 1263-1267.
Kauffeld, M., Kawaji, M., & Egolf, P.W. (2005). Handbook on ice slurries – Fundamentals and Engineering, Editors, Paris: IIF/IIR.
Kauffeld, M., Wang, M.J., Goldstein. V. and Kasza, K.E. (2010). Ice Slurry Applications, International Journal of Refrigeration 33 (2010) 1491-1505. https://doi.org/10.1016/j.ijrefrig.2010.07.018
Lisbeth, T. H., Tom, G., & Hans, H. H. (1995). Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon. Food Research International, Volume 28, Issue 2, 1995, Pages 123-130. https://doi.org/10.1016/0963-9969(95)90795-C
Love, R. M., & Elerian, M. K. (1964). Protein denaturation in frozen fish. VIII.—The temperature of maximum denaturation in cod. Journal of the Science of Food and Agriculture, 15(11), 805-809.
Melinder, M., & Ignatowicz, M. (2015). Properties of seawater with ice slurry use in focus. International Journal of Refrigeration. Volume 52, April 2015, Pages 51-58. https://doi.org/10.1016/j.ijrefrig.2014.12.022
Merritt, J.M. (1965). Superchilling on board trawlers. Bull. Int. Inst. Refrig. Annex 1965 45, 183-190.
Pham Van Long et al., (2016). The report of Nano UFB technology experiment for tuna preservation on handliner in Binh Dinh province (Vietnamese), The final science report, Research Institute for Marine Fisheries.
Porsdal, K. and Lindelov, F. (1981). Acceleration of chemical reactions due to freezing, Water Activity: Influences on Food Quality (L. B. Rockland and G. F. Stewart, eds.). Academic Press, New York.
Ronsivalli, L.J., & Baker, D.W. (1981). Low temperature preservation of seafood: A review. Mar. Fish. Rev. 43, 1-15.
Uchiyama, H., & Kato, N. (1974). Partial freezing as a means of preserving fish freshness. 1. Changes in amino acid, TMA-N, ATP and its related compounds, and nucleic acid during storage. Bull. Jap. Soc. Sci. Fish 40, 1145.
Uchiyama, H., Ehira, S., & Uchiyama, T. (1978). Partial freezing as a means of keeping freshness of cultured carp. As a method replacing live fish transportation. Bull. Tokai. Reg. Fish. Res. Lab. 94, 105-118.
Uchiyama, H., Ehira, S., Uchiyama, T., & Masuzawa, H. (1978). Partial freezing as a means of keeping fresheness of cultured rainbow trout. Bull. Tokai. Reg. Fish. Res. Lab. 95, 1-14.
Won, S. A. (2008). Effect of chilled temperature and salt concentration on shelf life of herring (clupea harengus). Fisheries training programme, Final report. PO Box 1390, Skulagata 4 120 Reykjavik, Iceland.