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Effect of postmortem storage time and temperature (chilling and freezing) on flesh texture of trout (Salmo trutta) and carp (Cyprinus carpio).

Effet de la durée et des conditions de stockage (réfrigération et congélation) sur des caractéristiques de texture de filets de truite (Salmo trutta) et de carpe (Cyprinus carpio).

Author(s) : LAROCHE M., FAUCONNEAU B., MARCEL J.

Summary

Spontaneous changes in flesh characteristics during postmortem storage and during freezing are especially important for acceptability and marketing of fresh fish. The effect of storage on ice (0-2 deg C up to 20 days) and freezing (-20 deg C up to 9 months) of whole eviscerated trout (Salmo trutta) and carp (Cyprinus carpio) fillets was studied. Colour, texture and water holding capacities were mesured in different fish samples at the different times of storage. For each fish, raw and cooked flesh characteristics were measured on the related fillets. Mechanical strength of the flesh stored at -2 deg C decreased for 2 to 3 days then it was stable in both raw and cooked fillets. Freezing (-20 deg C) did not affect further mechanical strength of the fillet, whatever the duration of freezing was. A decrease in mechanical strength associated with resolution of rigor mortis was observed in both species. However such a trend is not significant because of the great individual variability to initial characteristics of the fish. The other characteristics (color, water holding capacity and pH) did not demonstrate significant changes during storage on ice and freezing.

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Details

  • Original title: Effet de la durée et des conditions de stockage (réfrigération et congélation) sur des caractéristiques de texture de filets de truite (Salmo trutta) et de carpe (Cyprinus carpio).
  • Record ID : 1997-1669
  • Languages: French
  • Source: Refrigeration and Aquaculture.
  • Publication date: 1996/03/20
  • Document available for consultation in the library of the IIR headquarters only.

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