Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.)
The effect of season, localization, filleting regime and storage on water-holding properties of Atlantic salmon (Salmo salar L.) was investigated. Salmon was sampled at two different slaughter facilities (in the north and south of Norway) in autumn and spring and divided in pre- and post-rigor group...
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University of Zagreb Faculty of Food Technology and Biotechnology
2018
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ftdoajarticles:oai:doaj.org/article:c8bda86ec14742f9bfc4a4456746cf77 2024-01-07T09:42:12+01:00 Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.) Bjørn Tore Rotabakk Gaute Lunde Melberg Jørgen Lerfall 2018-01-01T00:00:00Z https://doaj.org/article/c8bda86ec14742f9bfc4a4456746cf77 EN eng University of Zagreb Faculty of Food Technology and Biotechnology http://hrcak.srce.hr/file/299534 https://doaj.org/toc/1330-9862 https://doaj.org/toc/1334-2606 1330-9862 1334-2606 https://doaj.org/article/c8bda86ec14742f9bfc4a4456746cf77 Food Technology and Biotechnology, Vol 56, Iss 2, Pp 238-246 (2018) Atlantic salmon water-holding capacity drip loss rigor mortis Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456 article 2018 ftdoajarticles 2023-12-10T01:53:15Z The effect of season, localization, filleting regime and storage on water-holding properties of Atlantic salmon (Salmo salar L.) was investigated. Salmon was sampled at two different slaughter facilities (in the north and south of Norway) in autumn and spring and divided in pre- and post-rigor groups, which were sampled before and after filleting. This gave a total of 16 groups that were analyzed for water-holding capacity (WHC), water content and pH. In addition, a storage trial was performed to assess the effect of all the design variables on drip loss and the composition of the drip loss during up to 18 days of storage. WHC was significantly affected by both rigor status and filleting, while water content was affected by localization and filleting. In addition, post-rigor filleting gave significantly decreased drip loss compared to pre-rigor filleting. However, storage time had the highest impact on the drip loss. Based on this, it is concluded that pre-rigor filleted salmon have excellent water-holding properties and a great potential for early processing (pre-rigor processing). It was however difficult to find a clear connection between the drip loss and the water-holding capacity of the muscle. Article in Journal/Newspaper Atlantic salmon Salmo salar Directory of Open Access Journals: DOAJ Articles Norway Slaughter ENVELOPE(-85.633,-85.633,-78.617,-78.617) |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Atlantic salmon water-holding capacity drip loss rigor mortis Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456 |
spellingShingle |
Atlantic salmon water-holding capacity drip loss rigor mortis Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456 Bjørn Tore Rotabakk Gaute Lunde Melberg Jørgen Lerfall Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.) |
topic_facet |
Atlantic salmon water-holding capacity drip loss rigor mortis Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456 |
description |
The effect of season, localization, filleting regime and storage on water-holding properties of Atlantic salmon (Salmo salar L.) was investigated. Salmon was sampled at two different slaughter facilities (in the north and south of Norway) in autumn and spring and divided in pre- and post-rigor groups, which were sampled before and after filleting. This gave a total of 16 groups that were analyzed for water-holding capacity (WHC), water content and pH. In addition, a storage trial was performed to assess the effect of all the design variables on drip loss and the composition of the drip loss during up to 18 days of storage. WHC was significantly affected by both rigor status and filleting, while water content was affected by localization and filleting. In addition, post-rigor filleting gave significantly decreased drip loss compared to pre-rigor filleting. However, storage time had the highest impact on the drip loss. Based on this, it is concluded that pre-rigor filleted salmon have excellent water-holding properties and a great potential for early processing (pre-rigor processing). It was however difficult to find a clear connection between the drip loss and the water-holding capacity of the muscle. |
format |
Article in Journal/Newspaper |
author |
Bjørn Tore Rotabakk Gaute Lunde Melberg Jørgen Lerfall |
author_facet |
Bjørn Tore Rotabakk Gaute Lunde Melberg Jørgen Lerfall |
author_sort |
Bjørn Tore Rotabakk |
title |
Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.) |
title_short |
Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.) |
title_full |
Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.) |
title_fullStr |
Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.) |
title_full_unstemmed |
Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.) |
title_sort |
effect of season, location, filleting regime and storage on water-holding properties of farmed atlantic salmon (salmo salar l.) |
publisher |
University of Zagreb Faculty of Food Technology and Biotechnology |
publishDate |
2018 |
url |
https://doaj.org/article/c8bda86ec14742f9bfc4a4456746cf77 |
long_lat |
ENVELOPE(-85.633,-85.633,-78.617,-78.617) |
geographic |
Norway Slaughter |
geographic_facet |
Norway Slaughter |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Food Technology and Biotechnology, Vol 56, Iss 2, Pp 238-246 (2018) |
op_relation |
http://hrcak.srce.hr/file/299534 https://doaj.org/toc/1330-9862 https://doaj.org/toc/1334-2606 1330-9862 1334-2606 https://doaj.org/article/c8bda86ec14742f9bfc4a4456746cf77 |
_version_ |
1787423133850927104 |