Kinetics of salmon (Oncorhynchus gorbuscha) quality changes during thermal processing ...

• Main Author: Kong, Fanbin
• Format: Text
• Language: English
• Published: Washington State University 2007
• Subjects: Canned salmon > Effect of heat on; Oncorhynchus gorbuscha; Pink salmon
• Online Access: https://dx.doi.org/10.7273/000005642; https://rex.libraries.wsu.edu/esploro/outputs/doctoral/99901054536101842

The objective of this study was to investigate the reaction kinetics along with changes in salmon quality during high temperature thermal processing. Small samples (D 30 mm H 6 mm) cut from pink salmon (Oncorhynchus gorbuscha) fillets were sealed in aluminum containers and heated in an oil bath to simulate a commercial thermal process. A thorough examination of the quality changes occurring during heating were conducted by investigating quality attributes of raw and cooked salmon, including color, shear force to break muscle fibers, cook loss, area shrinkage, lipid composition and thiamin content. The kinetics of reactions leading to the quality changes were evaluated. Significant quality deterioration occurred in all of the studied quality attributes as reflected in color changes, increased cook losses, shrinkage, muscle toughening, lipid oxidation and thiamin losses. However, no measurable loss in polyunsaturated fatty acid (PUFA) was observed during thermal treatments at 121.1 ?C for up to 2 hrs. Addition ...