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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crwiley:10.1111/j.1745-4557.1994.tb00143.x 2023-12-03T10:28:34+01:00 PINK SALMON (ONCORHYNCHUS GORBUSCHA) QUALITY DURING ICE AND CHILLED SEAWATER STORAGE HIMELBLOOM, BRIAN H. CRAPO, CHUCK BROWN, EILEEN K. BABBITT, JERRY REPPOND, KERMIT 1994 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 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Quality volume 17, issue 3, page 197-210 ISSN 0146-9428 1745-4557 Safety, Risk, Reliability and Quality Food Science journal-article 1994 crwiley https://doi.org/10.1111/j.1745-4557.1994.tb00143.x 2023-11-09T13:38:46Z 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. Article in Journal/Newspaper Oncorhynchus gorbuscha Pink salmon Wiley Online Library (via Crossref) Journal of Food Quality 17 3 197 210 |
institution |
Open Polar |
collection |
Wiley Online Library (via Crossref) |
op_collection_id |
crwiley |
language |
English |
topic |
Safety, Risk, Reliability and Quality Food Science |
spellingShingle |
Safety, Risk, Reliability and Quality Food Science HIMELBLOOM, BRIAN H. CRAPO, CHUCK BROWN, EILEEN K. BABBITT, JERRY REPPOND, KERMIT PINK SALMON (ONCORHYNCHUS GORBUSCHA) QUALITY DURING ICE AND CHILLED SEAWATER STORAGE |
topic_facet |
Safety, Risk, Reliability and Quality Food Science |
description |
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. |
format |
Article in Journal/Newspaper |
author |
HIMELBLOOM, BRIAN H. CRAPO, CHUCK BROWN, EILEEN K. BABBITT, JERRY REPPOND, KERMIT |
author_facet |
HIMELBLOOM, BRIAN H. CRAPO, CHUCK BROWN, EILEEN K. BABBITT, JERRY REPPOND, KERMIT |
author_sort |
HIMELBLOOM, BRIAN H. |
title |
PINK SALMON (ONCORHYNCHUS GORBUSCHA) QUALITY DURING ICE AND CHILLED SEAWATER STORAGE |
title_short |
PINK SALMON (ONCORHYNCHUS GORBUSCHA) QUALITY DURING ICE AND CHILLED SEAWATER STORAGE |
title_full |
PINK SALMON (ONCORHYNCHUS GORBUSCHA) QUALITY DURING ICE AND CHILLED SEAWATER STORAGE |
title_fullStr |
PINK SALMON (ONCORHYNCHUS GORBUSCHA) QUALITY DURING ICE AND CHILLED SEAWATER STORAGE |
title_full_unstemmed |
PINK SALMON (ONCORHYNCHUS GORBUSCHA) QUALITY DURING ICE AND CHILLED SEAWATER STORAGE |
title_sort |
pink salmon (oncorhynchus gorbuscha) quality during ice and chilled seawater storage |
publisher |
Wiley |
publishDate |
1994 |
url |
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 |
genre |
Oncorhynchus gorbuscha Pink salmon |
genre_facet |
Oncorhynchus gorbuscha Pink salmon |
op_source |
Journal of Food Quality volume 17, issue 3, page 197-210 ISSN 0146-9428 1745-4557 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1745-4557.1994.tb00143.x |
container_title |
Journal of Food Quality |
container_volume |
17 |
container_issue |
3 |
container_start_page |
197 |
op_container_end_page |
210 |
_version_ |
1784253320164016128 |