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

页码：1268 / 1281

页数：14

共 70 条

[61]

Rorå AMB, 1998, FOOD RES INT, V31, P601, DOI 10.1016/S0963-9969(99)00034-4

[62] Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets [J].