Biochemical changes in superchilled storage of salmon (Salmo salar) fillets

• Published in: African Journal of Food Science
• Main Authors: Kaale, Lilian Daniel, Johansen, Trude, Rustad, Turid
• Format: Article in Journal/Newspaper
• Language: English
• Published: Academic Journals 2018
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://hdl.handle.net/11250/2507875; https://doi.org/10.5897/AJFS2017.1684

Biochemical changes of Atlantic salmon (Salmo salar) fillets during superchilled storage were evaluated. Due to the significant differences in ice crystal sizes observed, the biochemical changes were evaluated both at the top and centre parts of the superchilled samples. No significant differences were found in biochemical changes between top and centre parts of the superchilled samples. The amount of cell tissue fluid (CTF) increased significantly from day 1 to 3 in the top and centre parts of the superchilled samples. The amount of CTF was stable between day 3 and 14 but increased significantly from day 21 to 28. A significant increase in the activity of β-N-acetyl-glucosaminidase in the CTF at the top was observed between day 3 and 7, while at the centre at day 7 of storage. There was also a significant increase in β-N-acetyl-glucosaminidase both at the centre and the surface of the superchilled samples between day 21 and 28 of storage whereby the activity in these samples was on the same level as in the frozen samples. In the superchilled samples, the cathepsin B activity in CTF and homogenates were stable for the first one week of storage. There was significant increase in activity of cathepsin B in cell tissue fluid and homogenates between day 21 and 28 for both chilled and superchilled samples. These findings provides valuable information on the quality of food products for the food industry in relation to ice crystallisation/recrystallisation during superchilled storage. publishedVersion Copyright © 2018 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution License 4.0