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Température d'entreposage optimale des muscles de saumon royal (Oncorhynchus tshawytscha) acclimaté aux conditions estivales et d'hiver puis laissé sous des conditions de repos avant récolte.

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

Auteurs : JERRETT A. R., LAW R. A., HOLLAND A. J., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Optimum postmortem chilled storage temperature for summer and winter acclimated, rested, chinook salmon (Oncorhynchus tshawytscha) white muscle.
  • Identifiant de la fiche : 2001-2328
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 65 - n. 5
  • Date d'édition : 07/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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