Utjecaj sezone, lokacije, načina filetiranja i skladištenja na sposobnost zadržavanja vode uzgojenog atlantskog lososa (Salmo salar L.)

• Published in: Food Technology and Biotechnology
• Main Authors: Tore Rotabakk, Bjørn, Lunde Melberg, Gaute, Lerfall, Jørgen
• Format: Article in Journal/Newspaper
• Language: Croatian; English
• Published: Faculty of Food Technology and Biotechnology, University of Zagreb 2018
• Subjects: atlantski losos; sposobnost zadržavanja vode; gubitak mesnih sokova; rigor mortis; Atlantic salmon; water-holding capacity; drip loss; Norway; Slaughter; Salmo salar
• Online Access: https://hrcak.srce.hr/203491; https://hrcak.srce.hr/file/299533; https://hrcak.srce.hr/file/299534

Ispitan je utjecaj sezone, lokacije, načina filetiranja i skladištenja na sposobnost zadržavanja vode atlantskog lososa (Salmo salar L.). Uzorci lososa prikupljeni su u jesen i proljeće s dvije različite lokacije (sjever i jug Norveške) te podijeljeni u dvije skupine, prije i nakon mrtvačke ukočenosti (rigora), i to prije i nakon filetiranja. Na taj je način dobiveno 16 skupina uzoraka, u kojima su ispitani sljedeći parametri: sposobnost zadržavanja vode, udjel vode i pH-vrijednost. Osim toga, tijekom 18 dana skladištenja ispitan je učinak svih varijabli na gubitak mesnih sokova i njihov sastav. Rigor i filetiranje bitno su utjecali na sposobnost zadržavanja vode, a lokacija i filetiranje na udjel vode. Osim toga, filetiranje nakon rigora bitno je smanjilo gubitak mesnih sokova u usporedbi s filetiranjem prije rigora. Međutim, trajanje skladištenja je najviše utjecalo na gubitak mesnih sokova. Iz toga je zaključeno da losos zadržava najviše vode ako se filetira prije rigora, pa je zaključeno da bi se mogao rano prerađivati. No, bilo je teško pronaći čvrstu poveznicu između gubitka mesnih sokova i sposobnosti zadržavanja vode. 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.