Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon
The impact of increased muscle temperature at the point of filleting on fillet quality of raw- and cold-smoked Atlantic salmon was investigated. Commercially reared fish (5.65 kg, Kf: 1.23, pH: 7.29, muscle temperature: 6.68 ℃) were killed and immediately tempered in three different containers. Musc...
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Online Access: | http://dx.doi.org/10.1177/1082013215577737 http://journals.sagepub.com/doi/pdf/10.1177/1082013215577737 http://journals.sagepub.com/doi/full-xml/10.1177/1082013215577737 |
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crsagepubl:10.1177/1082013215577737 2023-05-15T15:31:36+02:00 Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon Lerfall, Jørgen Rotabakk, Bjørn Tore 2015 http://dx.doi.org/10.1177/1082013215577737 http://journals.sagepub.com/doi/pdf/10.1177/1082013215577737 http://journals.sagepub.com/doi/full-xml/10.1177/1082013215577737 en eng SAGE Publications http://journals.sagepub.com/page/policies/text-and-data-mining-license Food Science and Technology International volume 22, issue 2, page 153-163 ISSN 1082-0132 1532-1738 Industrial and Manufacturing Engineering General Chemical Engineering Food Science journal-article 2015 crsagepubl https://doi.org/10.1177/1082013215577737 2022-07-03T16:08:58Z The impact of increased muscle temperature at the point of filleting on fillet quality of raw- and cold-smoked Atlantic salmon was investigated. Commercially reared fish (5.65 kg, Kf: 1.23, pH: 7.29, muscle temperature: 6.68 ℃) were killed and immediately tempered in three different containers. Muscle temperatures after filleting (<3 h postmortem) of the three groups were 2.08 ℃ (hereafter named T-2); 9.07 ℃ (hereafter named T-9), and 14.09 ℃ (hereafter named T-14), respectively. The pH after filleting was significantly low for T-14 (6.93) followed by T-9 (7.06) and T-2 (7.22). Raised temperature at point of filleting was found to significantly alter development of rigor mortis, which subsequently affected muscle pH and the reflective properties of the fillet surface during 14 days' ice storage. Of cold-smoked fillets, however, a more distinct effect of raised temperature was observed on visual perception resulting in lighter and more yellowish cold-smoked fillets after 14 days' storage. In addition, raised temperature also affects the development of muscle pH in cold-smoked fillets during refrigerated storage. No effects of raised muscle temperature were found regarding drip loss, water-holding capacity, or fillet firmness either for raw- or cold-smoked fillets throughout the storage period. Article in Journal/Newspaper Atlantic salmon SAGE Publications (via Crossref) Food Science and Technology International 22 2 153 163 |
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SAGE Publications (via Crossref) |
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English |
topic |
Industrial and Manufacturing Engineering General Chemical Engineering Food Science |
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Industrial and Manufacturing Engineering General Chemical Engineering Food Science Lerfall, Jørgen Rotabakk, Bjørn Tore Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon |
topic_facet |
Industrial and Manufacturing Engineering General Chemical Engineering Food Science |
description |
The impact of increased muscle temperature at the point of filleting on fillet quality of raw- and cold-smoked Atlantic salmon was investigated. Commercially reared fish (5.65 kg, Kf: 1.23, pH: 7.29, muscle temperature: 6.68 ℃) were killed and immediately tempered in three different containers. Muscle temperatures after filleting (<3 h postmortem) of the three groups were 2.08 ℃ (hereafter named T-2); 9.07 ℃ (hereafter named T-9), and 14.09 ℃ (hereafter named T-14), respectively. The pH after filleting was significantly low for T-14 (6.93) followed by T-9 (7.06) and T-2 (7.22). Raised temperature at point of filleting was found to significantly alter development of rigor mortis, which subsequently affected muscle pH and the reflective properties of the fillet surface during 14 days' ice storage. Of cold-smoked fillets, however, a more distinct effect of raised temperature was observed on visual perception resulting in lighter and more yellowish cold-smoked fillets after 14 days' storage. In addition, raised temperature also affects the development of muscle pH in cold-smoked fillets during refrigerated storage. No effects of raised muscle temperature were found regarding drip loss, water-holding capacity, or fillet firmness either for raw- or cold-smoked fillets throughout the storage period. |
format |
Article in Journal/Newspaper |
author |
Lerfall, Jørgen Rotabakk, Bjørn Tore |
author_facet |
Lerfall, Jørgen Rotabakk, Bjørn Tore |
author_sort |
Lerfall, Jørgen |
title |
Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon |
title_short |
Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon |
title_full |
Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon |
title_fullStr |
Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon |
title_full_unstemmed |
Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon |
title_sort |
muscle temperature at the point of filleting—subsequent effect on storage quality of prerigor filleted raw- and cold-smoked atlantic salmon |
publisher |
SAGE Publications |
publishDate |
2015 |
url |
http://dx.doi.org/10.1177/1082013215577737 http://journals.sagepub.com/doi/pdf/10.1177/1082013215577737 http://journals.sagepub.com/doi/full-xml/10.1177/1082013215577737 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
Food Science and Technology International volume 22, issue 2, page 153-163 ISSN 1082-0132 1532-1738 |
op_rights |
http://journals.sagepub.com/page/policies/text-and-data-mining-license |
op_doi |
https://doi.org/10.1177/1082013215577737 |
container_title |
Food Science and Technology International |
container_volume |
22 |
container_issue |
2 |
container_start_page |
153 |
op_container_end_page |
163 |
_version_ |
1766362117767692288 |