TRANSPORT AND STUNNING AFFECT QUALITY OF ARCTIC CHAR FILLETS
ABSTRACT Arctic char transport was conducted using AQUI‐S, gas carbon dioxide (CO 2 ), ice slurry or water for 5.5 h followed by CO 2 or by percussive stunning. The treatment without transport represented the control. At harvest and at 24‐h postmortem, transport in an ice slurry followed by percussi...
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crwiley:10.1111/j.1745-4573.2005.09304.x 2023-12-03T10:16:52+01:00 TRANSPORT AND STUNNING AFFECT QUALITY OF ARCTIC CHAR FILLETS JITTINANDANA, S. KENNEY, P.B. MAZIK, P.M. DANLEY, M. NELSON, C.D. KISER, R.A. HANKINS, J.A. 2005 http://dx.doi.org/10.1111/j.1745-4573.2005.09304.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4573.2005.09304.x https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4573.2005.09304.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Muscle Foods volume 16, issue 3, page 274-288 ISSN 1046-0756 1745-4573 Food Science journal-article 2005 crwiley https://doi.org/10.1111/j.1745-4573.2005.09304.x 2023-11-09T13:55:12Z ABSTRACT Arctic char transport was conducted using AQUI‐S, gas carbon dioxide (CO 2 ), ice slurry or water for 5.5 h followed by CO 2 or by percussive stunning. The treatment without transport represented the control. At harvest and at 24‐h postmortem, transport in an ice slurry followed by percussive stunning resulted in the highest muscle pH; CO 2 stunning reduced muscle pH regardless of transport treatment. At 24‐h postmortem, the control treatment resulted in the firmest cooked products, while other transport conditions did not affect texture. Stunning with CO 2 produced a firmer texture compared with percussive stunning for cooked products derived from 24‐h and 4‐day postmortem refrigerated fillets. The transport treatment and the stunning method did not affect the muscle pH after a 4‐day storage at 3C. Article in Journal/Newspaper Arctic Wiley Online Library (via Crossref) Arctic Journal of Muscle Foods 16 3 274 288 |
institution |
Open Polar |
collection |
Wiley Online Library (via Crossref) |
op_collection_id |
crwiley |
language |
English |
topic |
Food Science |
spellingShingle |
Food Science JITTINANDANA, S. KENNEY, P.B. MAZIK, P.M. DANLEY, M. NELSON, C.D. KISER, R.A. HANKINS, J.A. TRANSPORT AND STUNNING AFFECT QUALITY OF ARCTIC CHAR FILLETS |
topic_facet |
Food Science |
description |
ABSTRACT Arctic char transport was conducted using AQUI‐S, gas carbon dioxide (CO 2 ), ice slurry or water for 5.5 h followed by CO 2 or by percussive stunning. The treatment without transport represented the control. At harvest and at 24‐h postmortem, transport in an ice slurry followed by percussive stunning resulted in the highest muscle pH; CO 2 stunning reduced muscle pH regardless of transport treatment. At 24‐h postmortem, the control treatment resulted in the firmest cooked products, while other transport conditions did not affect texture. Stunning with CO 2 produced a firmer texture compared with percussive stunning for cooked products derived from 24‐h and 4‐day postmortem refrigerated fillets. The transport treatment and the stunning method did not affect the muscle pH after a 4‐day storage at 3C. |
format |
Article in Journal/Newspaper |
author |
JITTINANDANA, S. KENNEY, P.B. MAZIK, P.M. DANLEY, M. NELSON, C.D. KISER, R.A. HANKINS, J.A. |
author_facet |
JITTINANDANA, S. KENNEY, P.B. MAZIK, P.M. DANLEY, M. NELSON, C.D. KISER, R.A. HANKINS, J.A. |
author_sort |
JITTINANDANA, S. |
title |
TRANSPORT AND STUNNING AFFECT QUALITY OF ARCTIC CHAR FILLETS |
title_short |
TRANSPORT AND STUNNING AFFECT QUALITY OF ARCTIC CHAR FILLETS |
title_full |
TRANSPORT AND STUNNING AFFECT QUALITY OF ARCTIC CHAR FILLETS |
title_fullStr |
TRANSPORT AND STUNNING AFFECT QUALITY OF ARCTIC CHAR FILLETS |
title_full_unstemmed |
TRANSPORT AND STUNNING AFFECT QUALITY OF ARCTIC CHAR FILLETS |
title_sort |
transport and stunning affect quality of arctic char fillets |
publisher |
Wiley |
publishDate |
2005 |
url |
http://dx.doi.org/10.1111/j.1745-4573.2005.09304.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4573.2005.09304.x https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4573.2005.09304.x |
geographic |
Arctic |
geographic_facet |
Arctic |
genre |
Arctic |
genre_facet |
Arctic |
op_source |
Journal of Muscle Foods volume 16, issue 3, page 274-288 ISSN 1046-0756 1745-4573 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1745-4573.2005.09304.x |
container_title |
Journal of Muscle Foods |
container_volume |
16 |
container_issue |
3 |
container_start_page |
274 |
op_container_end_page |
288 |
_version_ |
1784263825310089216 |