Properties of salmon flesh from different locations on pre- and post-rigor fillets

Aquaculture

Volumn 201, Issue 1-2, 2001, Pages 91-106

  Skjervold, Per Olav ^a   Fjæra, Svein Olav ^a   Østby, Per Braarød ^a   Isaksson, Tomas ^a   Einen, Olai ^b   Taylor, Richard ^c  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NOFIMA   (Norway)

^c CEMAGREF   (France)

Author keywords

Atlantic salmon; Colour; Gaping; Loin; Pre rigor; Salmo salar; Texture

Indexed keywords

SALMONID;

SALMO SALAR;

EID: 0035860334     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0044-8486(01)00556-7     Document Type: Article

References (32)

1. Fillet gaping in farmed Atlantic salmon (Salmo salar)
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3. Post-mortem tenderization of rainbow trout muscle caused by the disintegration of collagen fibers in the pericellular connective tissue
4. Lipid distribution and composition of commercially farmed Atlantic salmon (Salmo salar)
5. Flesh lipid and carotenoid composition of Scottish farmed Atlantic salmon (Salmo salar)
6. Gaping in fish flesh
7. Starvation prior to slaughter in Atlantic salmon: I. Effect on weight loss, body shape, slaughter- and fillet-yield, proximate and fatty acid composition
8. Fillet texture of rainbow trout as affected by feeding strategy, slaughtering procedure and storage post mortem
9. Måling av farge hos laks. Hvor og når bør fargen tas
10. Contribution of the connective tissues on the texture difference of various fish species
11. Discriminative characterization of different texture profiles of various cooked fish muscles
12. Role of muscle fibers in contributing firmness of cooked fish
13. Thawing, refreezing and frozen storage effects on muscle functionality and sensory attributes of frozen cod (Gadus morhua)
14. Lipid oxidation levels in different parts of the mackerel, Scomber scombrus
15. Cold-induced toughness of meat
16. Protein denaturation in frozen fish: VII. Effect of the onset and resolution of rigor mortis on denaturation
17. Meat tenderness and the sliding-filament hypothesis
18. Distribution and hardness of muscle connective tissue in hake (Merluccius merluccius L.) and trout (Salmo irideus Gibb)
19. Biological variation of lipid constituents and distribution of tocopherols and astaxanthin in farmed Atlantic salmon (Salmo salar)
20. Biochemical characterization of collagen in myocommata and endomysium fractions of carp and spotted mackerel muscle
21. Involvement of type V collagen in softening of fish muscle during short-term chilled storage
22. Textual properties of raw salmon fillets as related to sampling method
23. Pre-mortal chilling of farmed salmon (Salmo salar)
24. Rigor in salmon as affected by crowding stress prior to chilling before slaughter
25. Pre-rigor filleting of live chilled salmon improves final product quality. Towards predictable quality
26. Effects of pre-, in- or post-rigor filleting of live chilled Atlantic salmon
27. Influence of early processing (pre-rigor) on fish quality
28. Effect of stretching pre-rigor muscle on the backscattering of polarized near-infrared light
29. Growth and composition of the swimming muscle of adult Atlantic salmon (Salmo salar L.) during long-term sustained swimming
30. The texture of Atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Brazler shear test
31. Distribution of collagen in body muscle of fishes with different swimming modes