Handling Stress and Storage Temperature Affect Meat Quality of Farmed‐raised Atlantic Salmon (Salmo Salar)
Identifieur interne : 001958 ( Main/Merge ); précédent : 001957; suivant : 001959Handling Stress and Storage Temperature Affect Meat Quality of Farmed‐raised Atlantic Salmon (Salmo Salar)
Auteurs : T. Sigholt [Norvège] ; U. Erikson [Norvège] ; T. Rustad [Norvège] ; S. Johansen [Norvège] ; T. S. Nordtvedt [Norvège] ; A. Seland [Norvège]Source :
- Journal of Food Science [ 0022-1147 ] ; 1997-07.
English descriptors
Abstract
Salmon slaughtered by standard routines (control) or stressed by confinement for 10 min before stunning and then stored at 0.4 or 3.3°C for 9 days were compared. Handling stress led to lower muscle phosphocreatine (p<0.001), adenosine‐5′‐triphosphate (p<0.05) and shorter pre‐rigor period. Storage temperature affected external quality index, white muscle pH and K‐value (degradation products of ATP). Stress produced a softer fillet (p<0.001). A lower breaking strength (p<0.01) was found in fish stored at 0.4°C. Sensory tests distinguished the control/stress groups within the 0.4°C chilling regime and the 0.4°C/3.3°C chilling groups within the control regime. Stress caused a lower score for texture (p<0.05) both at 0.4 and 3.3°C and for odor at 3.3°C in a descriptive sensory test. No detectable effects of stress or storage temperature were found on flavor or color.
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DOI: 10.1111/j.1365-2621.1997.tb15482.x
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Sigholt</name><affiliation wicri:level="1"><country xml:lang="fr">Norvège</country><wicri:regionArea>Authors Sigholt and Erikson are with SINTEF Applied Chemistry, Aquaculture Centre, N‐7034 Trondheim, Norway. Author Rustad is with the Dept. of Biotechnology, Norwegian Univ. of Science & Technology (NTNU), N‐7034 Trondheim, Norway. Authors Johansen and Nordtvedt are with SINTEF Energy, Refrigeration & Food Engineering, N‐7034 Trondheim, Norway. Author Seland is with SINTEF Hydrotechnical Laboratory, N‐7034 Trondheim</wicri:regionArea><wicri:noRegion>N‐7034 Trondheim</wicri:noRegion></affiliation></author><author><name sortKey="Erikson, U" sort="Erikson, U" uniqKey="Erikson U" first="U." last="Erikson">U. Erikson</name><affiliation wicri:level="1"><country xml:lang="fr">Norvège</country><wicri:regionArea>Authors Sigholt and Erikson are with SINTEF Applied Chemistry, Aquaculture Centre, N‐7034 Trondheim, Norway. 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S. Nordtvedt</name><affiliation wicri:level="1"><country xml:lang="fr">Norvège</country><wicri:regionArea>Authors Sigholt and Erikson are with SINTEF Applied Chemistry, Aquaculture Centre, N‐7034 Trondheim, Norway. Author Rustad is with the Dept. of Biotechnology, Norwegian Univ. of Science & Technology (NTNU), N‐7034 Trondheim, Norway. Authors Johansen and Nordtvedt are with SINTEF Energy, Refrigeration & Food Engineering, N‐7034 Trondheim, Norway. Author Seland is with SINTEF Hydrotechnical Laboratory, N‐7034 Trondheim</wicri:regionArea><wicri:noRegion>N‐7034 Trondheim</wicri:noRegion></affiliation></author><author><name sortKey="Seland, A" sort="Seland, A" uniqKey="Seland A" first="A." last="Seland">A. Seland</name><affiliation wicri:level="1"><country xml:lang="fr">Norvège</country><wicri:regionArea>Authors Sigholt and Erikson are with SINTEF Applied Chemistry, Aquaculture Centre, N‐7034 Trondheim, Norway. 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Handling stress led to lower muscle phosphocreatine (p<0.001), adenosine‐5′‐triphosphate (p<0.05) and shorter pre‐rigor period. Storage temperature affected external quality index, white muscle pH and K‐value (degradation products of ATP). Stress produced a softer fillet (p<0.001). A lower breaking strength (p<0.01) was found in fish stored at 0.4°C. Sensory tests distinguished the control/stress groups within the 0.4°C chilling regime and the 0.4°C/3.3°C chilling groups within the control regime. Stress caused a lower score for texture (p<0.05) both at 0.4 and 3.3°C and for odor at 3.3°C in a descriptive sensory test. No detectable effects of stress or storage temperature were found on flavor or color.</div></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
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