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Optimum postmortem chilled storage temperature for summer and winter acclimated, rested, chinook salmon (Oncorhynchus tshawytscha) white muscle.

Author(s) : JERRETT A. R., LAW R. A., HOLLAND A. J., et al.

Type of article: Article

Summary

The groups of farmed chinook salmon (Oncorhynchus tshawytscha), naturally acclimated to summer (18.8 °C) and winter (10.7 and 12.4 °C) temperatures were harvested. Carcasses were stored in 35% seawater at temperatures between approximately 2 and 19 °C to investigate the effects of acclimation and storage temperature on the postmortem metabolic rate of rested epaxial white muscle tissue. Muscle pH (lactate), and adenosine triphosphate/inosine monophosphate measurements made 20 h postharvest indicated that winter acclimated fish were 2.2 times more sensitive to temperature than summer fish. A third group of winter acclimated fish, stored between -1.2 and 6 °C, indicated that significant cold injury only occurred on freezing.

Details

  • Original title: Optimum postmortem chilled storage temperature for summer and winter acclimated, rested, chinook salmon (Oncorhynchus tshawytscha) white muscle.
  • Record ID : 2001-2328
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 65 - n. 5
  • Publication date: 2000/07
  • Document available for consultation in the library of the IIR headquarters only.

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