学术探索
学术期刊
新闻热点
数据分析
智能评审

Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets

被引：82
作者：
Gallart-Jornet, L.
Rustad, T.
Barat, J. M.
Fito, P.
Escriche, I.
机构：
[1] Univ Politecn Valencia, Dept Food Technol, IUIAD, E-46022 Valencia, Spain
[2] NTNU, Dept Biotechnol, N-7491 Trondheim, Norway
来源：
FOOD CHEMISTRY | 2007年 / 103卷 / 04期
关键词：
Atlantic salmon; storage method; superchilling; freshness; protein solubility; SDS-PAGE; free amino acids; salting; yield and texture attributes;
D O I：
10.1016/j.foodchem.2006.10.040
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of this work has been to evaluate the effect of superchilled storage compared with ice and frozen storage on the quality of raw material and subsequent behaviour during processing of lightly salted salmon (Salmo salar), as the first step of smoked salmon production. Physicochemical parameters used as quality indicators were alpha-glucosidase activity, protein denaturation and degradation (as changes in protein solubility, SDS-PAGE and free amino acids), texture attributes, and mass transfer phenomena during salting. The results obtained for the raw material within the storage range studied (until 16 days) allowed us to conclude that salmon superchilled for 9 days behaved as salmon stored on ice for 2 days with regard to hardness, protein solubility and free amino acids. In general, salting minimises the effect of the different storage methods. Superchilling for 9 days obtained the highest process yield, indicating that this method is a good way to preserve freshness of the raw material before processing. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1268 / 1281
页数：14
相关论文
共 70 条
[11]   Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima) [J].
Campos, CA ;
Losada, V ;
Rodríguez, O ;
Aubourg, SP ;
Barros-Velázquez, J .
FOOD CHEMISTRY, 2006, 97 (02) :223-230
[12]   Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus) [J].
Campos, CA ;
Rodríguez, O ;
Losada, V ;
Aubourg, SP ;
Barros-Velázquez, J .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2005, 103 (02) :121-130
[13]   Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) [J].
Cardinal, M ;
Knockaert, C ;
Torrissen, O ;
Sigurgisladottir, S ;
Morkore, T ;
Thomassen, M ;
Vallet, JL .
FOOD RESEARCH INTERNATIONAL, 2001, 34 (06) :537-550
[14]   Biochemical, microbiological, and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage [J].
Chang, KLB ;
Chang, JJ ;
Shiau, CY ;
Pan, BS .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (02) :682-686
[15]  
DION P, 1995, PUSUIT PRIME QUALITY
[16]  
EIDE O, 1982, J FOOD SCI, V47, P347, DOI 10.1111/j.1365-2621.1982.tb10078.x
[17]  
EINARSSON H, 1998, SIKS SERVICE SERIE, V784, P30
[18]   Starvation prior to slaughter in Atlantic salmon (Salmo salar) II. White muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets [J].
Einen, O ;
Thomassen, MS .
AQUACULTURE, 1998, 169 (1-2) :37-53
[19]   Utilization of image processing to quantitate surface metmyoglobin on fresh beef [J].
Demos, BP ;
Gerrard, DE ;
Gao, X ;
Tan, J ;
Mandigo, RW .
MEAT SCIENCE, 1996, 43 (3-4) :265-274
[20]   Live chilling of Atlantic salmon (Salmo salar) combined with mild carbon dioxide anaesthesia I.: Establishing a method for large-scale processing of farmed fish [J].
Erikson, U ;
Hultmann, L ;
Steen, JE .
AQUACULTURE, 2006, 252 (2-4) :183-198
1234567