Sensory and chemical changes in farmed Atlantic salmon ( Salmo salar ) during frozen storage
Farmed Atlantic salmon (Salmo salar) were stored as fillets at -10 and -20 degrees C and whole at -30 degrees C. The most pronounced sensory changes were first recognized by the assessors, when the salmon samples were in the oral cavity, and were significant increases in train oil taste, metal taste...
Published in: | Journal of Agricultural and Food Chemistry |
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Language: | English |
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1998
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Online Access: | https://orbit.dtu.dk/en/publications/80c422ec-9124-4839-9a6c-03f95d601591 https://doi.org/10.1021/jf980309q |
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ftdtupubl:oai:pure.atira.dk:publications/80c422ec-9124-4839-9a6c-03f95d601591 2024-04-28T08:13:22+00:00 Sensory and chemical changes in farmed Atlantic salmon ( Salmo salar ) during frozen storage Refsgaard, Hanne Brockhoff, P.B. Jensen, Benny 1998 https://orbit.dtu.dk/en/publications/80c422ec-9124-4839-9a6c-03f95d601591 https://doi.org/10.1021/jf980309q eng eng https://orbit.dtu.dk/en/publications/80c422ec-9124-4839-9a6c-03f95d601591 info:eu-repo/semantics/restrictedAccess Refsgaard , H , Brockhoff , P B & Jensen , B 1998 , ' Sensory and chemical changes in farmed Atlantic salmon ( Salmo salar ) during frozen storage ' , Journal of Agricultural and Food Chemistry , vol. 46 , no. 9 , pp. 3473-3479 . https://doi.org/10.1021/jf980309q article 1998 ftdtupubl https://doi.org/10.1021/jf980309q 2024-04-03T14:47:44Z Farmed Atlantic salmon (Salmo salar) were stored as fillets at -10 and -20 degrees C and whole at -30 degrees C. The most pronounced sensory changes were first recognized by the assessors, when the salmon samples were in the oral cavity, and were significant increases in train oil taste, metal taste, and bitter taste in the fillets. This was shown by mixed model analysis of variance and canonical variates analysis. Volatile lipid peroxidation products such as aldehydes and ketones were identified and quantified in the salmon. For most of the peroxidation products the concentration increased during storage. The content of lipid hydroperoxides and free fatty acids also increased during storage, and the changes were fastest in salmon stored at -10 degrees C. A decrease in highly unsaturated fatty acids was observed in salmon stored at -10 and -20 degrees C. Peroxide values and the content of free fatty acids were shown by a partial least-squares analysis to be the best of the instrumental data in describing the sensory changes. Article in Journal/Newspaper Atlantic salmon Salmo salar Technical University of Denmark: DTU Orbit Journal of Agricultural and Food Chemistry 46 9 3473 3479 |
institution |
Open Polar |
collection |
Technical University of Denmark: DTU Orbit |
op_collection_id |
ftdtupubl |
language |
English |
description |
Farmed Atlantic salmon (Salmo salar) were stored as fillets at -10 and -20 degrees C and whole at -30 degrees C. The most pronounced sensory changes were first recognized by the assessors, when the salmon samples were in the oral cavity, and were significant increases in train oil taste, metal taste, and bitter taste in the fillets. This was shown by mixed model analysis of variance and canonical variates analysis. Volatile lipid peroxidation products such as aldehydes and ketones were identified and quantified in the salmon. For most of the peroxidation products the concentration increased during storage. The content of lipid hydroperoxides and free fatty acids also increased during storage, and the changes were fastest in salmon stored at -10 degrees C. A decrease in highly unsaturated fatty acids was observed in salmon stored at -10 and -20 degrees C. Peroxide values and the content of free fatty acids were shown by a partial least-squares analysis to be the best of the instrumental data in describing the sensory changes. |
format |
Article in Journal/Newspaper |
author |
Refsgaard, Hanne Brockhoff, P.B. Jensen, Benny |
spellingShingle |
Refsgaard, Hanne Brockhoff, P.B. Jensen, Benny Sensory and chemical changes in farmed Atlantic salmon ( Salmo salar ) during frozen storage |
author_facet |
Refsgaard, Hanne Brockhoff, P.B. Jensen, Benny |
author_sort |
Refsgaard, Hanne |
title |
Sensory and chemical changes in farmed Atlantic salmon ( Salmo salar ) during frozen storage |
title_short |
Sensory and chemical changes in farmed Atlantic salmon ( Salmo salar ) during frozen storage |
title_full |
Sensory and chemical changes in farmed Atlantic salmon ( Salmo salar ) during frozen storage |
title_fullStr |
Sensory and chemical changes in farmed Atlantic salmon ( Salmo salar ) during frozen storage |
title_full_unstemmed |
Sensory and chemical changes in farmed Atlantic salmon ( Salmo salar ) during frozen storage |
title_sort |
sensory and chemical changes in farmed atlantic salmon ( salmo salar ) during frozen storage |
publishDate |
1998 |
url |
https://orbit.dtu.dk/en/publications/80c422ec-9124-4839-9a6c-03f95d601591 https://doi.org/10.1021/jf980309q |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Refsgaard , H , Brockhoff , P B & Jensen , B 1998 , ' Sensory and chemical changes in farmed Atlantic salmon ( Salmo salar ) during frozen storage ' , Journal of Agricultural and Food Chemistry , vol. 46 , no. 9 , pp. 3473-3479 . https://doi.org/10.1021/jf980309q |
op_relation |
https://orbit.dtu.dk/en/publications/80c422ec-9124-4839-9a6c-03f95d601591 |
op_rights |
info:eu-repo/semantics/restrictedAccess |
op_doi |
https://doi.org/10.1021/jf980309q |
container_title |
Journal of Agricultural and Food Chemistry |
container_volume |
46 |
container_issue |
9 |
container_start_page |
3473 |
op_container_end_page |
3479 |
_version_ |
1797579903874367488 |