Liquid Holding Capacity and Liquid Leakage of Raw Salmon and Trout Fillets

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Abstract

Liquid loss (i.e. loss of water and liquid fat) is an important property for salmonids when evaluating fish quality in production and as final product. It can be measured by several means, for example by liquid leakage or by liquid holding capacity. The present study examines how liquid leakage and liquid holding capacity of salmon and trout are influenced by fat content. Liquid leakage did not depend on fat content whereas the liquid holding capacity was lower for fish with high fat content. Thus the methods provide supplementary rather than equal information. Furthermore the water loss part was linear depending on liquid loss. The results indicate that fat is more loosely bound in trout than in salmon. These findings may be of immediate relevance to quality control of high-value fat fish products, to assessment of raw material properties, to an efficient treatment in the production and to process control.
Original languageEnglish
JournalFood Science and Quality Management
Volume68
Pages (from-to)11-15
ISSN2224-6088
Publication statusPublished - 2017

Keywords

  • Liquid loss
  • Salmon
  • Trout
  • Fat content

Cite this

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title = "Liquid Holding Capacity and Liquid Leakage of Raw Salmon and Trout Fillets",
abstract = "Liquid loss (i.e. loss of water and liquid fat) is an important property for salmonids when evaluating fish quality in production and as final product. It can be measured by several means, for example by liquid leakage or by liquid holding capacity. The present study examines how liquid leakage and liquid holding capacity of salmon and trout are influenced by fat content. Liquid leakage did not depend on fat content whereas the liquid holding capacity was lower for fish with high fat content. Thus the methods provide supplementary rather than equal information. Furthermore the water loss part was linear depending on liquid loss. The results indicate that fat is more loosely bound in trout than in salmon. These findings may be of immediate relevance to quality control of high-value fat fish products, to assessment of raw material properties, to an efficient treatment in the production and to process control.",
keywords = "Liquid loss, Salmon, Trout, Fat content",
author = "Hanne L{\o}je and Nielsen, {Henrik Hauch} and Grethe Hyldig and J{\o}rgensen, {Bo Munk}",
year = "2017",
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Liquid Holding Capacity and Liquid Leakage of Raw Salmon and Trout Fillets. / Løje, Hanne; Nielsen, Henrik Hauch; Hyldig, Grethe; Jørgensen, Bo Munk.

In: Food Science and Quality Management, Vol. 68, 2017, p. 11-15.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Liquid Holding Capacity and Liquid Leakage of Raw Salmon and Trout Fillets

AU - Løje, Hanne

AU - Nielsen, Henrik Hauch

AU - Hyldig, Grethe

AU - Jørgensen, Bo Munk

PY - 2017

Y1 - 2017

N2 - Liquid loss (i.e. loss of water and liquid fat) is an important property for salmonids when evaluating fish quality in production and as final product. It can be measured by several means, for example by liquid leakage or by liquid holding capacity. The present study examines how liquid leakage and liquid holding capacity of salmon and trout are influenced by fat content. Liquid leakage did not depend on fat content whereas the liquid holding capacity was lower for fish with high fat content. Thus the methods provide supplementary rather than equal information. Furthermore the water loss part was linear depending on liquid loss. The results indicate that fat is more loosely bound in trout than in salmon. These findings may be of immediate relevance to quality control of high-value fat fish products, to assessment of raw material properties, to an efficient treatment in the production and to process control.

AB - Liquid loss (i.e. loss of water and liquid fat) is an important property for salmonids when evaluating fish quality in production and as final product. It can be measured by several means, for example by liquid leakage or by liquid holding capacity. The present study examines how liquid leakage and liquid holding capacity of salmon and trout are influenced by fat content. Liquid leakage did not depend on fat content whereas the liquid holding capacity was lower for fish with high fat content. Thus the methods provide supplementary rather than equal information. Furthermore the water loss part was linear depending on liquid loss. The results indicate that fat is more loosely bound in trout than in salmon. These findings may be of immediate relevance to quality control of high-value fat fish products, to assessment of raw material properties, to an efficient treatment in the production and to process control.

KW - Liquid loss

KW - Salmon

KW - Trout

KW - Fat content

M3 - Journal article

VL - 68

SP - 11

EP - 15

JO - Food Science and Quality Management

JF - Food Science and Quality Management

SN - 2224-6088

ER -