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Effect of prepacking temperatures on Atlantic salmon quality.

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

Summary

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 avalue. The results showed faster development of stiffness, a longer rigor period, and a significantly stiffer fish during rigor mortis for chilled seawater-chilled fish. It was apparent that the stiffness was not due to early onset of rigor mortis, but of some other phenomenon. "Cold shock" 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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Details

  • Original title: Effect of prepacking temperatures on Atlantic salmon quality.
  • Record ID : 1997-0958
  • Languages: English
  • 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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