A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets.
Sci Rep
; 10(1): 17160, 2020 10 13.
Article
en En
| MEDLINE
| ID: mdl-33051493
ABSTRACT
Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. Following the entire value chain, the whole salmon was further processed, and fillets were either chilled on ice or dry salted and cold-smoked. Changes in quality parameters including colour, texture, enzyme activity and microbial counts were also analyzed for 3 weeks. Our results showed that when fish were removed from the RSW tank after 4 days and further chilled for 3 days, an overall weight gain of 0.7%, salt uptake of 0.3% and higher WHC were observed. In contrast, ice-stored fish had a total weight loss of 1% and steady salt uptake of 0.1%. After filleting, raw fillets from whole fish initially immersed in RSW had better gaping occurrence, softer texture, lower cathepsin B + L activity but higher microbiological growth. Otherwise, there were no differences in drip loss nor colour (L*a*b*) on both raw and smoked fillets from RSW and iced fish. Storage duration significantly affected quality parameters including drip loss, colour, texture, enzyme activity and microbial counts in raw fillets and drip loss, WHC, redness and yellowness in smoked fillets.
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Agua de Mar
/
Alimentos Marinos
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Salmo salar
/
Manipulación de Alimentos
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Conservación de Alimentos
Límite:
Animals
Idioma:
En
Año:
2020
Tipo del documento:
Article