Water holding properties of Atlantic salmon

• Published in: Comprehensive Reviews in Food Science and Food Safety
• Main Authors: Chan, Sherry Stephanie, Roth, Bjørn, Jessen, Flemming, Jakobsen, Anita Nordeng, Lerfall, Jørgen
• Other Authors: Norges Teknisk-Naturvitenskapelige Universitet
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2021
• Subjects: Atlantic salmon
• Online Access: http://dx.doi.org/10.1111/1541-4337.12871; https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12871; https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1541-4337.12871

Abstract With global seafood production increasing to feed the rising population, there is a need to produce fish and fishery products of high quality and freshness. Water holding properties, including drip loss (DL) and water holding capacity (WHC), are important parameters in determining fish quality as they affect functional properties of muscles such as juiciness and texture. This review focuses on the water holding properties of Atlantic salmon and evaluates the methods used to measure them. The pre‐ and postmortem factors and how processing and preservation methods influence water holding properties and their correlations to other quality parameters are reviewed. In addition, the possibility of using modelling is explained. Several methods are available to measure WHC. The most prevalent method is the centrifugation method, but other non‐invasive and cost‐effective approaches are increasingly preferred. The advantages and disadvantages of these methods and future trends are evaluated. Due to the diversity of methods, results from previous research are relative and cannot be directly compared unless the same method is used with the same conditions.