Handling stress and storage temperature affect meat quality of farmed-raised Atlantic salmon (Salmo salar)

被引:182
作者
Sigholt, T
Erikson, U
Rustad, T
Johansen, S
Nordtvedt, TS
Seland, A
机构
[1] NORWEGIAN UNIV SCI & TECHNOL, DEPT BIOTECHNOL, N-7034 TRONDHEIM, NORWAY
[2] SINTEF ENERGY REFRIGERAT & FOOD ENGN, N-7034 TRONDHEIM, NORWAY
[3] SINTEF HYDROTECH LAB, N-7034 TRONDHEIM, NORWAY
关键词
slaughtering; stress effects; Salmo salar; high energy phosphates; sensory quality;
D O I
10.1111/j.1365-2621.1997.tb15482.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Salmon slaughtered by standard routines (control) or stressed by confinement for 10 min before stunning and then stored at 0.4 or 3.3 degrees C for 9 days were compared. Handling stress led to lower muscle phosphocreatine (p<0.001), adenosine-5'-triphosphate (p<0.05) and shorter pre-rigor period. Storage temperature affected external quality index, white muscle pH and K-value (degradation products of ATP). Stress produced a softer fillet (p<0.001). A lower breaking strength (p<0.01) was found in fish stored at 0.4 degrees C. Sensory tests distinguished the control/stress groups within the 0.4 degrees C chilling regime and the 0.4 degrees C/3.3 degrees C chilling groups within the control regime. Stress caused a lower score for texture (p<0.05) both at 0.4 and 3.3 degrees C and for odor at 3.3 degrees C in a descriptive sensory test. No detectable effects of stress or storage temperature were found on flavor or color.
引用
收藏
页码:898 / 905
页数:8
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