Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography
Industrially, common problems arise with the deboning pin bone process, where Atlantic Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) fillets, post rigor, are subjected to a pulling process to remove the pin bones from the fillet. This study measured the length of pin bones from two sp...
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ftpubmed:oai:pubmedcentral.nih.gov:6582037 2023-05-15T15:32:25+02:00 Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography Sarah, Schroeder Anne, Savage John, Grigor Keith, Sturrock Philip, Cassidy Stefan, Töpfl Jonathan, D. Wilkin 2019-05-23 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6582037/ https://doi.org/10.1007/s13197-019-03803-9 en eng Springer India http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6582037/ http://dx.doi.org/10.1007/s13197-019-03803-9 © The Author(s) 2019 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. CC-BY Original Article Text 2019 ftpubmed https://doi.org/10.1007/s13197-019-03803-9 2019-07-07T00:45:50Z Industrially, common problems arise with the deboning pin bone process, where Atlantic Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) fillets, post rigor, are subjected to a pulling process to remove the pin bones from the fillet. This study measured the length of pin bones from two species of fish and two different industrial graded weights, and then used a texture analyser and µCT X-ray to measure the pulling force, break point and volume of the pin bones of both species of fish. Results showed that salmon pin bones required significantly higher pulling force to remove pin bones from the fish fillet when compared with Trout pin bones. Interestingly Trout pin bones were significantly longer and stronger than Salmon pin bones, but had significantly lower volume. This research has progressed the issues surrounding pin boning industrially, however, more studies are required in order to understand if these differences affect the overall deboning pin bone process. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-03803-9) contains supplementary material, which is available to authorized users. Text Atlantic salmon Salmo salar PubMed Central (PMC) Journal of Food Science and Technology 56 7 3313 3319 |
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Original Article |
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Original Article Sarah, Schroeder Anne, Savage John, Grigor Keith, Sturrock Philip, Cassidy Stefan, Töpfl Jonathan, D. Wilkin Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography |
topic_facet |
Original Article |
description |
Industrially, common problems arise with the deboning pin bone process, where Atlantic Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) fillets, post rigor, are subjected to a pulling process to remove the pin bones from the fillet. This study measured the length of pin bones from two species of fish and two different industrial graded weights, and then used a texture analyser and µCT X-ray to measure the pulling force, break point and volume of the pin bones of both species of fish. Results showed that salmon pin bones required significantly higher pulling force to remove pin bones from the fish fillet when compared with Trout pin bones. Interestingly Trout pin bones were significantly longer and stronger than Salmon pin bones, but had significantly lower volume. This research has progressed the issues surrounding pin boning industrially, however, more studies are required in order to understand if these differences affect the overall deboning pin bone process. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-03803-9) contains supplementary material, which is available to authorized users. |
format |
Text |
author |
Sarah, Schroeder Anne, Savage John, Grigor Keith, Sturrock Philip, Cassidy Stefan, Töpfl Jonathan, D. Wilkin |
author_facet |
Sarah, Schroeder Anne, Savage John, Grigor Keith, Sturrock Philip, Cassidy Stefan, Töpfl Jonathan, D. Wilkin |
author_sort |
Sarah, Schroeder |
title |
Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography |
title_short |
Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography |
title_full |
Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography |
title_fullStr |
Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography |
title_full_unstemmed |
Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography |
title_sort |
evaluation of salmon (salmo salar) and rainbow trout (oncorhynchus mykiss) pin bones using textural analysis and micro x-ray computational tomography |
publisher |
Springer India |
publishDate |
2019 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6582037/ https://doi.org/10.1007/s13197-019-03803-9 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6582037/ http://dx.doi.org/10.1007/s13197-019-03803-9 |
op_rights |
© The Author(s) 2019 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.1007/s13197-019-03803-9 |
container_title |
Journal of Food Science and Technology |
container_volume |
56 |
container_issue |
7 |
container_start_page |
3313 |
op_container_end_page |
3319 |
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1766362916572889088 |