Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon

Aquaculture

Volumn 194, Issue 3-4, 2001, Pages 315-326

  Skjervold, Per Olav ^a   Bencze Rørå, Anna Maria ^b   Fjæra, Svein Olav ^a   Vegusdal, Anne ^b   Vorre, Aase ^c   Einen, Olai ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NOFIMA   (Norway)

^c Norconserv   (Norway)

Author keywords

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

Indexed keywords

EID: 0035869689     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0044-8486(00)00531-7     Document Type: Article

References (49)

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3. The effect of slaughter method on the quality of rainbow trout (Salmo salar) during ice storage
4. Canthaxanthin: A pigmenter for salmonids
5. Rigor mortis assessment of Atlantic salmon (Salmo salar) and effects of stress
6. Muscle fiber-connective tissue junctions in the fish blue grenadier (Macruronus novaezelandiae). A scanning electron microscopy study
7. Degradation in muscle fibre-connective tissue junctions in the spotted trevalla (Seriolella punctata) examined by scanning electron microscopy
8. Assessment of flesh colour in Atlantic salmon, Salmo salar L
9. Effects of delayed icing on the storage life of rainbow trout
10. Handling stress and water quality during live transportation and slaughter of Atlantic salmon (Salmo salar)
11. Changes in the fine structure of the myocommata. Muscle fibre junction related to gaping in rested and exercised muscle from King salmon (Oncorhynchus tshawytscha)
12. Fine structure of the myocommata-muscle fibre junction in hold (Macruronus novaezelandiae)
13. Role of the muscle fibers in contributing firmness of cooked fish
14. Combination of astaxanthin and canthaxanthin with fish muscle actomyosins associated with their surface hydrophobicity
15. Long-term effects of dietary fat level and feeding rate on growth, feed utilization and carcass quality of Atlantic salmon
16. Quality and quality changes in fresh fish
17. Relation between rigor morris of sea-bream and storage temperatures
18. Effects of storage temperature on rigor-mortis and ATP degradation in plaice (Paralichthys olivaceus) muscle
19. Heritability and genetic correlations for flesh coloration in pen-reared coho salmon
20. Rigor contractions in «rested» and «partially exercised» chinook salmon white muscle as affected by temperature
21. Effects of pre-packing temperatures on Atlantic salmon quality, IIR Intern
22. Influence of ice and frozen storage/thawing on the length of marine fish fillets
23. Colour assessment of experimentally pigmented rainbow trout
24. The connective tissue of fish: II. Gaping in commercial species of frozen fish in relation to rigor mortis
25. Flesh quality in snapper, Pagrus auratus, affected by capture stress
26. Influence of handling and slaughtering on quality of farmed fish
27. Pigmentation of rainbow trout with astaxanthin at different water temperatures
28. Phenotypic and genetic parameters of body composition traits and flesh color in Atlantic salmon, Salmo salar L
29. Handling stress and storage temperature affects meat quality of farmed-raised Atlantic salmon (Salmo salar)
30. Pre-mortal chilling of fanned salmon (Salmo salar)
31. Rigor in salmon as affected by crowding stress prior to chilling before slaughter
32. Instrumental colour analysis of farmed and wild Atlantic salmon when raw, baked and smoked
33. Characteristics of color in raw, baked and smoked wild and pen-reared Atlantic salmon
34. Developing a color card for raw flesh astaxanthin - Fed salmon
35. Evaluation of color in raw, baked and smoked flesh of rainbow trout fed astaxanthin or canthaxanthin
36. Carotenoid deposition in pen-reared salmonids fed diets containing oil extracts of red crab (Pleuroncodes planipes)
37. Influence of early processing (pre-rigor) on fish quality
38. Pigmentation of salmonids - Variation in flesh carotenoids of Atlantic salmon
39. Pigmentation of salmonids - Carotenoid deposition and metabolism
40. Postmortem changes in α-actin and connectin in carp and rainbow trout muscles
41. 2+ release from fish sarcoplasmic reticulum during rigor mortis
42. Changes in rigor-mortis progress of carp induced by temperature acclimation
43. Factors affecting the quality of farmed salmon (Salmo salar)