Study of the Quality Characteristics in Cold‐Smoked Salmon ( Salmo Salar ) Originating from Pre‐ or Post‐Rigor Raw Material
Abstract: Improved slaughtering procedures in the salmon industry have caused a delayed onset of rigor mortis and, thus, a potential for pre‐rigor secondary processing. The aim of this study was to investigate the effect of rigor status at time of processing on quality traits color, texture, sensory...
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crwiley:10.1111/j.1750-3841.2010.01836.x 2023-12-03T10:19:42+01:00 Study of the Quality Characteristics in Cold‐Smoked Salmon ( Salmo Salar ) Originating from Pre‐ or Post‐Rigor Raw Material Birkeland, S. Akse, L. 2010 http://dx.doi.org/10.1111/j.1750-3841.2010.01836.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2010.01836.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 75, issue 9 ISSN 0022-1147 1750-3841 Food Science journal-article 2010 crwiley https://doi.org/10.1111/j.1750-3841.2010.01836.x 2023-11-09T13:59:01Z Abstract: Improved slaughtering procedures in the salmon industry have caused a delayed onset of rigor mortis and, thus, a potential for pre‐rigor secondary processing. The aim of this study was to investigate the effect of rigor status at time of processing on quality traits color, texture, sensory, microbiological, in injection salted, and cold‐smoked Atlantic salmon ( Salmo salar ). Injection of pre‐rigor fillets caused a significant ( P < 0.001) contraction (–7.9%± 0.9%) on the caudal‐cranial axis. No significant differences in instrumental color ( a *, b *, C *, or h *), texture (hardness), or sensory traits (aroma, color, taste, and texture) were observed between pre‐ or post‐rigor processed fillets; however, post‐rigor (1477 ± 38 g) fillets had a significant ( P > 0.05) higher fracturability than pre‐rigor fillets (1369 ± 71 g). Pre‐rigor fillets were significantly ( P < 0.01) lighter, L *, (39.7 ± 1.0) than post‐rigor fillets (37.8 ± 0.8) and had significantly lower ( P < 0.05) aerobic plate count (APC), 1.4 ± 0.4 log CFU/g against 2.6 ± 0.6 log CFU/g, and psychrotrophic count (PC), 2.1 ± 0.2 log CFU/g against 3.0 ± 0.5 log CFU/g, than post‐rigor processed fillets. This study showed that similar quality characteristics can be obtained in cold‐smoked products processed either pre‐ or post‐rigor when using suitable injection salting protocols and smoking techniques. Practical Application: It is possible to produce smoked salmon from raw material in a pre‐rigor state. Thus, avoiding storage of fillets for 3 to 4 d until rigor mortis has resolved. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library (via Crossref) Journal of Food Science 75 9 E580 E587 |
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Wiley Online Library (via Crossref) |
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crwiley |
language |
English |
topic |
Food Science |
spellingShingle |
Food Science Birkeland, S. Akse, L. Study of the Quality Characteristics in Cold‐Smoked Salmon ( Salmo Salar ) Originating from Pre‐ or Post‐Rigor Raw Material |
topic_facet |
Food Science |
description |
Abstract: Improved slaughtering procedures in the salmon industry have caused a delayed onset of rigor mortis and, thus, a potential for pre‐rigor secondary processing. The aim of this study was to investigate the effect of rigor status at time of processing on quality traits color, texture, sensory, microbiological, in injection salted, and cold‐smoked Atlantic salmon ( Salmo salar ). Injection of pre‐rigor fillets caused a significant ( P < 0.001) contraction (–7.9%± 0.9%) on the caudal‐cranial axis. No significant differences in instrumental color ( a *, b *, C *, or h *), texture (hardness), or sensory traits (aroma, color, taste, and texture) were observed between pre‐ or post‐rigor processed fillets; however, post‐rigor (1477 ± 38 g) fillets had a significant ( P > 0.05) higher fracturability than pre‐rigor fillets (1369 ± 71 g). Pre‐rigor fillets were significantly ( P < 0.01) lighter, L *, (39.7 ± 1.0) than post‐rigor fillets (37.8 ± 0.8) and had significantly lower ( P < 0.05) aerobic plate count (APC), 1.4 ± 0.4 log CFU/g against 2.6 ± 0.6 log CFU/g, and psychrotrophic count (PC), 2.1 ± 0.2 log CFU/g against 3.0 ± 0.5 log CFU/g, than post‐rigor processed fillets. This study showed that similar quality characteristics can be obtained in cold‐smoked products processed either pre‐ or post‐rigor when using suitable injection salting protocols and smoking techniques. Practical Application: It is possible to produce smoked salmon from raw material in a pre‐rigor state. Thus, avoiding storage of fillets for 3 to 4 d until rigor mortis has resolved. |
format |
Article in Journal/Newspaper |
author |
Birkeland, S. Akse, L. |
author_facet |
Birkeland, S. Akse, L. |
author_sort |
Birkeland, S. |
title |
Study of the Quality Characteristics in Cold‐Smoked Salmon ( Salmo Salar ) Originating from Pre‐ or Post‐Rigor Raw Material |
title_short |
Study of the Quality Characteristics in Cold‐Smoked Salmon ( Salmo Salar ) Originating from Pre‐ or Post‐Rigor Raw Material |
title_full |
Study of the Quality Characteristics in Cold‐Smoked Salmon ( Salmo Salar ) Originating from Pre‐ or Post‐Rigor Raw Material |
title_fullStr |
Study of the Quality Characteristics in Cold‐Smoked Salmon ( Salmo Salar ) Originating from Pre‐ or Post‐Rigor Raw Material |
title_full_unstemmed |
Study of the Quality Characteristics in Cold‐Smoked Salmon ( Salmo Salar ) Originating from Pre‐ or Post‐Rigor Raw Material |
title_sort |
study of the quality characteristics in cold‐smoked salmon ( salmo salar ) originating from pre‐ or post‐rigor raw material |
publisher |
Wiley |
publishDate |
2010 |
url |
http://dx.doi.org/10.1111/j.1750-3841.2010.01836.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2010.01836.x |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Food Science volume 75, issue 9 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1750-3841.2010.01836.x |
container_title |
Journal of Food Science |
container_volume |
75 |
container_issue |
9 |
container_start_page |
E580 |
op_container_end_page |
E587 |
_version_ |
1784267082706190336 |