Water holding properties of Atlantic salmon
With global seafood production increasing to feed the rising population, there is a need to produce fish and fishery products of high quality and freshness. Water holding properties, including drip loss (DL) and water holding capacity (WHC), are important parameters in determining fish quality as th...
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Online Access: | https://hdl.handle.net/11250/2981853 https://doi.org/10.1111/1541-4337.12871 |
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ftntnutrondheimi:oai:ntnuopen.ntnu.no:11250/2981853 2023-05-15T15:30:59+02:00 Water holding properties of Atlantic salmon Roth, Bjørn Jessen, Flemming Jakobsen, Anita Nordeng Lerfall, Jørgen 2021 application/pdf https://hdl.handle.net/11250/2981853 https://doi.org/10.1111/1541-4337.12871 eng eng Wiley Comprehensive Reviews in Food Science and Food Safety. 2021, 00 1-22. urn:issn:1541-4337 https://hdl.handle.net/11250/2981853 https://doi.org/10.1111/1541-4337.12871 cristin:1965346 Navngivelse 4.0 Internasjonal http://creativecommons.org/licenses/by/4.0/deed.no CC-BY 1-22 00 Comprehensive Reviews in Food Science and Food Safety Peer reviewed Journal article 2021 ftntnutrondheimi https://doi.org/10.1111/1541-4337.12871 2022-03-02T23:38:36Z With global seafood production increasing to feed the rising population, there is a need to produce fish and fishery products of high quality and freshness. Water holding properties, including drip loss (DL) and water holding capacity (WHC), are important parameters in determining fish quality as they affect functional properties of muscles such as juiciness and texture. This review focuses on the water holding properties of Atlantic salmon and evaluates the methods used to measure them. The pre- and postmortem factors and how processing and preservation methods influence water holding properties and their correlations to other quality parameters are reviewed. In addition, the possibility of using modelling is explained. Several methods are available to measure WHC. The most prevalent method is the centrifugation method, but other non-invasive and cost-effective approaches are increasingly preferred. The advantages and disadvantages of these methods and future trends are evaluated. Due to the diversity of methods, results from previous research are relative and cannot be directly compared unless the same method is used with the same conditions. publishedVersion Article in Journal/Newspaper Atlantic salmon NTNU Open Archive (Norwegian University of Science and Technology) Comprehensive Reviews in Food Science and Food Safety 21 1 477 498 |
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Open Polar |
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NTNU Open Archive (Norwegian University of Science and Technology) |
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ftntnutrondheimi |
language |
English |
description |
With global seafood production increasing to feed the rising population, there is a need to produce fish and fishery products of high quality and freshness. Water holding properties, including drip loss (DL) and water holding capacity (WHC), are important parameters in determining fish quality as they affect functional properties of muscles such as juiciness and texture. This review focuses on the water holding properties of Atlantic salmon and evaluates the methods used to measure them. The pre- and postmortem factors and how processing and preservation methods influence water holding properties and their correlations to other quality parameters are reviewed. In addition, the possibility of using modelling is explained. Several methods are available to measure WHC. The most prevalent method is the centrifugation method, but other non-invasive and cost-effective approaches are increasingly preferred. The advantages and disadvantages of these methods and future trends are evaluated. Due to the diversity of methods, results from previous research are relative and cannot be directly compared unless the same method is used with the same conditions. publishedVersion |
format |
Article in Journal/Newspaper |
author |
Roth, Bjørn Jessen, Flemming Jakobsen, Anita Nordeng Lerfall, Jørgen |
spellingShingle |
Roth, Bjørn Jessen, Flemming Jakobsen, Anita Nordeng Lerfall, Jørgen Water holding properties of Atlantic salmon |
author_facet |
Roth, Bjørn Jessen, Flemming Jakobsen, Anita Nordeng Lerfall, Jørgen |
author_sort |
Roth, Bjørn |
title |
Water holding properties of Atlantic salmon |
title_short |
Water holding properties of Atlantic salmon |
title_full |
Water holding properties of Atlantic salmon |
title_fullStr |
Water holding properties of Atlantic salmon |
title_full_unstemmed |
Water holding properties of Atlantic salmon |
title_sort |
water holding properties of atlantic salmon |
publisher |
Wiley |
publishDate |
2021 |
url |
https://hdl.handle.net/11250/2981853 https://doi.org/10.1111/1541-4337.12871 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
1-22 00 Comprehensive Reviews in Food Science and Food Safety |
op_relation |
Comprehensive Reviews in Food Science and Food Safety. 2021, 00 1-22. urn:issn:1541-4337 https://hdl.handle.net/11250/2981853 https://doi.org/10.1111/1541-4337.12871 cristin:1965346 |
op_rights |
Navngivelse 4.0 Internasjonal http://creativecommons.org/licenses/by/4.0/deed.no |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.1111/1541-4337.12871 |
container_title |
Comprehensive Reviews in Food Science and Food Safety |
container_volume |
21 |
container_issue |
1 |
container_start_page |
477 |
op_container_end_page |
498 |
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1766361474453733376 |