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Effect of pre-packing temperatures on Atlantic salmon quality.

Author(s) : JOHANSEN S., RUSTAD T., ERIKSON U., NORDTVEDT T. S.

Summary

Firmness is an important factor in fish quality assessment Experiments have indicated that subzero chilling results in shorter pre-hgor time and faster development of stiffness, than what is common in the chilling procedures used in the industry today. In the short term no negative consequences on fish quality has been demonstrated. However, lack of time might be a problem if the fish needs to be packed while in the pre-hgor state The objective of the study was to demonstrate effects of low temperature chilling on fish firmness during the rigor process after slaughtering, and the chance of negative long-term effects on quality. White muscle high energy phosphates, pH, glycogen, glucose and glucose-6-phosphate were analysed prior to, and immediately after, chilling in ice or in a chilled seawater tank. Rigor mortis development was measured sensorially and instrumentally. Amount of water and salt soluble proteins, dry weight, water-holding capacity were determined after three and eight days of storage on ice. Fish freshness was expressed as K-Value. The results showed faster development of stiffness, a longer rigor period, and a significantly stiffer fish during rigor mortis for CSW-chilled fish. It was apparent that the CSW-induced stiffness was not due to early onset of rigor mortis, but of some other phenomenon. «Cold Shockw did not take place as indicated by chemical parameters. Initial low storage temperature did not seem to have any long term negative effects on fish freshness or quality, in general.

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Pages: p 189-197

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Details

  • Original title: Effect of pre-packing temperatures on Atlantic salmon quality.
  • Record ID : 30034002
  • Languages: English
  • Subject: Technology
  • Source: Refrigeration and Aquaculture.
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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