A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets
Abstract Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. Following the entire value chain, the whole salmon was further processed, and fillets were e...
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Springer Science and Business Media LLC
2020
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Online Access: | http://dx.doi.org/10.1038/s41598-020-73302-x https://www.nature.com/articles/s41598-020-73302-x.pdf https://www.nature.com/articles/s41598-020-73302-x |
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crspringernat:10.1038/s41598-020-73302-x 2023-05-15T15:31:26+02:00 A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets Chan, Sherry Stephanie Roth, Bjørn Jessen, Flemming Løvdal, Trond Jakobsen, Anita Nordeng Lerfall, Jørgen Norges Teknisk-Naturvitenskapelige Universitet Regional Research Fund West, Norway 2020 http://dx.doi.org/10.1038/s41598-020-73302-x https://www.nature.com/articles/s41598-020-73302-x.pdf https://www.nature.com/articles/s41598-020-73302-x en eng Springer Science and Business Media LLC https://creativecommons.org/licenses/by/4.0 https://creativecommons.org/licenses/by/4.0 CC-BY Scientific Reports volume 10, issue 1 ISSN 2045-2322 Multidisciplinary journal-article 2020 crspringernat https://doi.org/10.1038/s41598-020-73302-x 2022-01-04T07:21:35Z Abstract Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. Following the entire value chain, the whole salmon was further processed, and fillets were either chilled on ice or dry salted and cold-smoked. Changes in quality parameters including colour, texture, enzyme activity and microbial counts were also analyzed for 3 weeks. Our results showed that when fish were removed from the RSW tank after 4 days and further chilled for 3 days, an overall weight gain of 0.7%, salt uptake of 0.3% and higher WHC were observed. In contrast, ice-stored fish had a total weight loss of 1% and steady salt uptake of 0.1%. After filleting, raw fillets from whole fish initially immersed in RSW had better gaping occurrence, softer texture, lower cathepsin B + L activity but higher microbiological growth. Otherwise, there were no differences in drip loss nor colour (L*a*b*) on both raw and smoked fillets from RSW and iced fish. Storage duration significantly affected quality parameters including drip loss, colour, texture, enzyme activity and microbial counts in raw fillets and drip loss, WHC, redness and yellowness in smoked fillets. Article in Journal/Newspaper Atlantic salmon Springer Nature (via Crossref) Scientific Reports 10 1 |
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Open Polar |
collection |
Springer Nature (via Crossref) |
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crspringernat |
language |
English |
topic |
Multidisciplinary |
spellingShingle |
Multidisciplinary Chan, Sherry Stephanie Roth, Bjørn Jessen, Flemming Løvdal, Trond Jakobsen, Anita Nordeng Lerfall, Jørgen A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets |
topic_facet |
Multidisciplinary |
description |
Abstract Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. Following the entire value chain, the whole salmon was further processed, and fillets were either chilled on ice or dry salted and cold-smoked. Changes in quality parameters including colour, texture, enzyme activity and microbial counts were also analyzed for 3 weeks. Our results showed that when fish were removed from the RSW tank after 4 days and further chilled for 3 days, an overall weight gain of 0.7%, salt uptake of 0.3% and higher WHC were observed. In contrast, ice-stored fish had a total weight loss of 1% and steady salt uptake of 0.1%. After filleting, raw fillets from whole fish initially immersed in RSW had better gaping occurrence, softer texture, lower cathepsin B + L activity but higher microbiological growth. Otherwise, there were no differences in drip loss nor colour (L*a*b*) on both raw and smoked fillets from RSW and iced fish. Storage duration significantly affected quality parameters including drip loss, colour, texture, enzyme activity and microbial counts in raw fillets and drip loss, WHC, redness and yellowness in smoked fillets. |
author2 |
Norges Teknisk-Naturvitenskapelige Universitet Regional Research Fund West, Norway |
format |
Article in Journal/Newspaper |
author |
Chan, Sherry Stephanie Roth, Bjørn Jessen, Flemming Løvdal, Trond Jakobsen, Anita Nordeng Lerfall, Jørgen |
author_facet |
Chan, Sherry Stephanie Roth, Bjørn Jessen, Flemming Løvdal, Trond Jakobsen, Anita Nordeng Lerfall, Jørgen |
author_sort |
Chan, Sherry Stephanie |
title |
A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets |
title_short |
A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets |
title_full |
A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets |
title_fullStr |
A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets |
title_full_unstemmed |
A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets |
title_sort |
comparative study of atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets |
publisher |
Springer Science and Business Media LLC |
publishDate |
2020 |
url |
http://dx.doi.org/10.1038/s41598-020-73302-x https://www.nature.com/articles/s41598-020-73302-x.pdf https://www.nature.com/articles/s41598-020-73302-x |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
Scientific Reports volume 10, issue 1 ISSN 2045-2322 |
op_rights |
https://creativecommons.org/licenses/by/4.0 https://creativecommons.org/licenses/by/4.0 |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.1038/s41598-020-73302-x |
container_title |
Scientific Reports |
container_volume |
10 |
container_issue |
1 |
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1766361928816394240 |