TY - JOUR
T1 - Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain
T2 - From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)
AU - Chan, Sherry Stephanie
AU - Roth, Bjørn
AU - Skare, Maren
AU - Hernar, Malin
AU - Jessen, Flemming
AU - Løvdal, Trond
AU - Jakobsen, Anita Nordeng
AU - Lerfall, Jørgen
PY - 2020
Y1 - 2020
N2 - The effect of different chilling technologies on water holding and quality parameters was investigated on Atlantic salmon throughout the entire value chain. Chilling technologies of whole fish before filleting, included superchilling(S) by refrigerated seawater (RSW) or ice (I), followed by chilling of fillets with liquid nitrogen (SS, IS) or ice (SI, II). Superchilling by shell-freezing with liquid nitrogen (IS and SS) caused increased drip loss throughout storage for both raw and smoked fillets. Whole salmon stored in RSW followed by ice storage (SI) had the least drip loss. Moreover, fish stored in RSW had lower H2S producing bacteria for raw fillets, lower blood spot counts and gaping after smoking. Therefore, this method is likely more feasible than storing whole fish in ice or shell-freezing of fillets. Water content, muscle pH and colour parameters were higher for raw than smoked fillets, while breaking force, firmness and water holding capacity were higher for smoked than raw fillets.
AB - The effect of different chilling technologies on water holding and quality parameters was investigated on Atlantic salmon throughout the entire value chain. Chilling technologies of whole fish before filleting, included superchilling(S) by refrigerated seawater (RSW) or ice (I), followed by chilling of fillets with liquid nitrogen (SS, IS) or ice (SI, II). Superchilling by shell-freezing with liquid nitrogen (IS and SS) caused increased drip loss throughout storage for both raw and smoked fillets. Whole salmon stored in RSW followed by ice storage (SI) had the least drip loss. Moreover, fish stored in RSW had lower H2S producing bacteria for raw fillets, lower blood spot counts and gaping after smoking. Therefore, this method is likely more feasible than storing whole fish in ice or shell-freezing of fillets. Water content, muscle pH and colour parameters were higher for raw than smoked fillets, while breaking force, firmness and water holding capacity were higher for smoked than raw fillets.
U2 - 10.1016/j.aquaculture.2020.735381
DO - 10.1016/j.aquaculture.2020.735381
M3 - Journal article
AN - SCOPUS:85083849736
SN - 0044-8486
VL - 526
JO - Aquaculture
JF - Aquaculture
M1 - 735381
ER -