PINK SALMON (ONCORHYNCHUS GORBUSCHA) QUALITY DURING ICE AND CHILLED SEAWATER STORAGE

ABSTRACT Pink salmon were stored up to ten days in ice, chilled seawater (CSW), transferred from ice to CSW and from CSW to ice, and evaluated by chemical, physical, microbiological, and sensory methods. The sensory quality of CSW‐held fish declined at a faster rate than for iced fish. CSW‐held fish...

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Bibliographic Details
Published in:Journal of Food Quality
Main Authors: HIMELBLOOM, BRIAN H., CRAPO, CHUCK, BROWN, EILEEN K., BABBITT, JERRY, REPPOND, KERMIT
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1994
Subjects:
Safety, Risk, Reliability and Quality
Food Science
Oncorhynchus gorbuscha
Pink salmon
Online Access:http://dx.doi.org/10.1111/j.1745-4557.1994.tb00143.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4557.1994.tb00143.x
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4557.1994.tb00143.x
Description
Summary:ABSTRACT Pink salmon were stored up to ten days in ice, chilled seawater (CSW), transferred from ice to CSW and from CSW to ice, and evaluated by chemical, physical, microbiological, and sensory methods. The sensory quality of CSW‐held fish declined at a faster rate than for iced fish. CSW‐held fish had higher weight gain, higher salt and hypoxanthine levels and had softer texture than iced fish. Microbial counts were highest for iced fish and a two‐log increase occurred during storage. Moraxella species were predominant in the microbial flora of iced fish whereas Pseudomonas species were predominant in the microbial flora of CSW‐held fish. Ice was superior to CSW for maintaining salmon quality.

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