Water holding properties of Atlantic salmon

Sherry Stephanie Chan*, Bjørn Roth, Flemming Jessen, Anita Nordeng Jakobsen, Jørgen Lerfall

*Corresponding author for this work

Research output: Contribution to journalReviewpeer-review

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Abstract

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.
Original languageEnglish
JournalComprehensive Reviews in Food Science and Food Safety
Number of pages22
ISSN1541-4337
DOIs
Publication statusAccepted/In press - 2022

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