STORAGE OF DRESSED CHINOOK SALMON, ONCORHYNCHUS TSHAWYTSCHA, IN REFRIGERATED FRESHWATER, DILUTED SEA WATER, SEA WATER AND IN ICE.

Type of article: Article

Summary

DRESSED CHINOOK SALMON WERE HELD AT 273 K (0 DEG C) IN REFRIGERATED FRESHWATER, DILUTED SEA WATER, AND SEA WATER FOR 7 DAYS, AND THEN IN ICE FOR 9 DAYS. ANOTHER GROUP WAS HELD IN ICE FOR THE ENTIRE 16-DAY PERIOD. CHILLED WATER SYSTEMS APPEARED TO RETARD BACTERIAL GROWTH SLIGHTLY, AN ADVANTAGE OVER ICE, AND FISH HELD IN DILUTED SEA WATER GAINED LESS WEIGHT THAN FISH HELD IN FRESHWATER AND ABSORBED LESS SALT THAN FISH HELD IN SEA WATER. ICED STORAGE OFFERS SEVERAL ADVANTAGES OVER THE WATER CHILLING SYSTEMS, INCLUDING LITTLE WEIGHT CHANGE DURING THE FIRST NINE DAYS AND, THEREAFTER, BETTER APPEARANCE. SALT LEVELS IN FISH STORED IN SEA WATER SOLUTIONS DECREASED BY 25% WITHIN 4 DAYS AFTER TRANSFER TO ICE, AND WEIGHT GAINED DURING WATER STORAGE WAS LOST AFTER TRANSFER TO ICE.

Details

Original title: STORAGE OF DRESSED CHINOOK SALMON, ONCORHYNCHUS TSHAWYTSCHA, IN REFRIGERATED FRESHWATER, DILUTED SEA WATER, SEA WATER AND IN ICE.
Record ID : 1986-0692
Languages: English
Source: Mar. Fish. Rev. - vol. 47 - n. 1
Publication date: 1985
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Ice; Chilling; Organoleptic property; Salmon; Fish; Weight loss; Chilled water; Sea water