Liquid holding capacity, texture and fatty acid profile of smoked fillets of Atlantic salmon fed diets containing fish oil or soybean oil

Food Research International

Volumn 36, Issue 3, 2003, Pages 231-239

  Rørå, Anna Maria Bencze ^a   Regost, Christelle ^a   Lampe, Johanna ^a  

^a NOFIMA   (Norway)

Author keywords

Fatty acids; Liquid holding capacity; Salmo salar; Soybean oil; Storage time and temperature

Indexed keywords

NUTRITION; TEXTURES; VEGETABLE OILS;

SMOKED FILLETS;

FATTY ACIDS;

GLYCINE MAX; SALMO SALAR;

EID: 0037225530     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00141-2     Document Type: Article

References (53)

1. Andersen, U. B., Thomassen, M. S., & Bencze Rørå, A. M. (1997). Texture properties of farmed rainbow trout (Oncorhynchus mykiss): effects of diet, muscle fat content and time of storage on ice. J. Sci. Food Agric., 74, 347-353.
2. Ando, M., Toyohara, H., & Sakaguchi, M. (1992). Post-mortem tenderisation of Rainbow trout muscle caused by the disintegration of collagen fibersin the pericellular connective tissue. Bull. Jap. Soc. Sci. Fish., 58, 567-570.
3. Ando, M., Toyohara, H., Shimizu, Y., & Sakaguchi, M. (1991). Post-mortem tenderisation of Rainbow trout (Oncorhynchus mykiss) muscle caused by gradual disintegration of the extracellular matrix structure. J. Sci. Food Agric., 55, 589-597.
4. Ando, M., Yoshimoto, Y., Inabu, K., Nakagawa, T., & Makinodan, Y. (1995). Post-mortem change of three-dimensional structure of collagen fibrillar network in fish muscle pericellular connective tissue corresponding post-mortem tenderisation. Fisheries Science, 61, 327-330.
5. Arzel, J., Martinez Lopez, F. X., Métailler, R., Stéphan, G., Viau, M., Gandemer, G., & Guillaume, J. (1994). Effect of dietary lipid on growth performance and body composition of brown trout (Salmo trutta) reared in seawater. Aquaculture, 123, 361-375.
6. Azam, K., Mackie, I. M., & Smith, J. (1989). The effect of slaughter methods of the quality of rainbow trout (Salmo gairdneri) during storage in ice. Int. J. Food Sci. Techn., 24, 69-79.
7. Bhuiyan, A. K. M. A., Ratnayake, W. M. N., & Ackman, R. G. (1986). Stability of lipids and polyunsaturated fatty acids during smoking of Atlantic mackerel (Scomber scombrus L.). Journal of the American Oil Chemists' Society, 63, 324-327.
8. Bjerkeng, B., Hatlen, B., & Wathne, E. (1999). Deposition of astaxanthin in fillets of Atlantic salmon (Salmo salar) fed diets with herring, capelin, sandeel or Peruvian high PUFA oils. Aquaculture, 180, 307-319.
9. Boggio, S. M., Hardy, W. H., Babbitt, J. K., & Brannon, E. L. (1985). The influence of dietary lipid source and alpha-tocopheryl acetate level on product quality of rainbow trout (Salmo gairdneri). Aquaculture, 51, 13-24.
10. Cardinal, M., Knockaert, C., Torissen, O., Sigurgisladottir, S., Mørkøre, T., Thomassen, M., & Vallet, J. L. (2001). Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar). Food Research International, 34, 537-550.
11. Dosanjh, B. S., Higgs, D. A., McKenzie, D. J., Plotnikoff, M. D., McBride, J. R., Markert, J. R., & Buckley, J. T. (1984). Efficacy of canola oil, pork lard and marine oil singly and in combination as supplemental dietary lipid sources for juvenile Coho salmon (Oncorhynchus kisutch). Aquaculture, 36, 333-345.
12. Eckhoff, K. M., Aidos, I., Hemre, G. I., & Lie, Ø. (1998). Collagen content in farmed Atlantic salmon (Salmo salar, L.) and subsequent changes in solubility during storage on ice. Food Chemistry, 62, 197-200.
13. Elvevoll, E. O., Sørensen, N. K., Østerud, B., Ofstad, R., & Martinez, I. (1996). Processing of marine foods. Meat Science, 43, 265-275.
14. Gómez-Guillén, M. C., Montero, P., Hurtado, O., & Borderías, A. J. (2000). Biological characteristics affect the quality of farmed Atlantic salmon and smoked muscle. Journal of Food Science, 65, 53-60.
15. Greene, D. H. S., & Selivonchick, D. P. (1990). Effects of dietary vegetable, animal and marine lipids on muscle lipid and haematology of rainbow trout (Oncorhynchus mykiss). Aquaculture, 89, 165-182.
16. Grisdale-Helland, B., Ruyter, B., Rosenlund, G., Obach, A., Helland, S. J., Sandberg, M. G., Standel, H., & Røsjø, C. (2002). Influence of high contents of dietary soybean oil on growth, feed utilisation, tissue fatty acid composition, heart histology and standard oxygen consumption of Atlantic salmon (Salmo salar) raised at two temperatures. Aquaculture, 207, 311-329.
17. Guillou, A., Soucy, P., Khalil, M., & Adambounou, L. (1995). Effects of dietary vegetable and marine lipid on growth, muscle fatty acid composition and organoleptic quality of flesh of brook charr (Salvelinus fontinalis). Aquaculture, 136, 351-362.
18. Hardy, R. W., Masumoto, T., Fairgrieve, W. T., & Stickney, R. R. (1989). The effects of dietary lipid source on muscle and egg fatty acid composition and reproductive performance of Coho salmon (Oncorhynchus kisutch). In M. Takeda, & T. Watanabe (Eds.), The current status of fish nutrition in aquaculture (pp. 347-355). Japan: Toba.
19. Hardy, R. W., Scott, T. M., & Harrell, L. W. (1987). Replacement of herring oil with menhaden oil, soybean oil, or tallow in the diets of Atlantic salmon raised in marine net-pens. Aquaculture, 65, 267-277.
20. Hatae, K., Tamari, S., Miyanaga, K., & Matsumoto, J. J. (1985). Species difference and changes in the physical properties of fish muscle as freshness decreases. Bull. Jap. Soc. Sci. Fish., 51, 1155-1161.
21. Henderson, M. V., & Sargent, J. R. (1985). Fatty acid metabolism in fish. In C. B. Cowey, A. M. Mackie, & J. G. Bell (Eds.), Nutrition and feeding in fish (pp. 489). New-York: Academic Press.
22. Hermansson, A. M. (1986). Water- and fat holding. In J. R. Mitchell, & D. A. Ledward (Eds.), Functional properties of food macromolecules (pp. 273-314). London, UK: Elsevier.
23. Koshio, S., Ackman, R. G., & Lall, S. P. (1994). Effects of oxidized herring and canola oils in diets on growth, survival and flavor of Atlantic salmon, Salmo salar. Journal of Agricultural & Food Chemistry, 42, 1164-1169.
24. Labbé, C., Loir, M., Maisse, G, & Kaushik, S. J. (1993). Influence of temperature and dietary lipid origin on fatty acid composition of spermatozoa plasma membrane phospholipids in rainbow trout: effect on sperm cryopreservation tolerance. In S. J. Kaushik, & P. Luquet (Eds.), Fish nutrition in practice (Vol. 61) (pp. 49-59). Paris: INRA Les Colloques.
25. Leroi, F., Joffraud Chevalier, F., & Cardinal, M. (1998). Study of microbial ecology of cold-smoked salmon during storage at 8°C. International Journal of Food Microbiology, 39, 111-121.
26. Lie, Ø., Lied, E., & Lambertsen, G. (1988). Feed optimisation in Atlantic cod (Gadus morhua): fat versus protein content in the feed. Aquaculture, 69, 333-341.
27. Mackie, I. M. (1993). The effect of freezing on flesh proteins. Food Rev. Int., 9, 575-610.
28. Montero, P., & Mackie, I. M. (1992). Changes in intramuscular collagen of cod (Gadus morhua) during post-mortem storage in ice. J. Sci. Food Agric., 59, 89-96.
29. Morkore, T., Hansen, A. Å., Unander, E., & Einen, O. (2002). Composition, liquid holding capacity and mechanical properties of farmed rainbow trout: variation between fillet sections and the impact of ice and frozen storage. Journal of Food Science, 67, 1933-1938.
30. Nilsson, K., & Ekstrand, B. O. (1994). Enzyme leakage in muscle tissue of rainbow trout (Oncorhynchus mykiss) related to various thawing treatments. Zeischrift Lebensmittel - Unterschung and Forschung, 198, 253-257.
31. Norwegian Standards Association. (1996). Proposal on Norwegian standard for trimming and skinning grades of salmon fillet. (NSA report1/96). Norwegian Standards Association, Oslo, Norway.
32. NS9402. (1994). Atlantic salmon - colour and fat measurement. Norwegian Standards Association, Oslo, Norway.
33. Ofstad, R. (1995). Microstructure and liquid-holding capacity in cod (Gadhus morhua L.) and salmon (Salmo salar) muscle; effects of heating. Dr. scient, thesis, University of Tromsø, Norway.
34. Ofstad, R., Kidman, S., Myklebust, R., Olsen, R. L., & Hermansson, A. M. (1995). Liquid holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature. Lebens.-Wiss. U.-Technol., 28, 329-339.
35. Ofstad, R., & Hermansson, A. M. (1997). Liquid loss and structural changes during heating of fish products as effected by intrinsic and external factors. In J. B. Luten, T. Børessen, & J. Oehlenschläger (Eds.), Seafood from producer to consumer, integrated approach to quality (pp. 191-202). Amsterdam: Elsevier.
36. Olsen, R. E., & Henderson, R. J. (1997). Muscle fatty acid composition and oxidative stress indices of Artic charr, Salvelinus alpinus (L.), in relation to dietary polyunsaturated fatty acid levels and temperature. Aquaculture Nutr., 3, 227-328.
37. Polvi, S. M., & Ackman, R. G. (1992). Atlantic salmon (Salmo salar) muscle lipids and their response to alternative dietary fatty acid sources. Journal of Agricultural & Food Chemistry, 40, 1001-1007.
38. Regost, C. (2001). Effects des lipides sur la qualité nutritionnelle, organoleptique et physique de la chair de la truite fario (Salmo trutta) et du turbot (Psetta maxima). Thèse de Doctorat, Université de Rennes, France.
39. Reinitz, G. L., & Yu, T. C. (1981). Effects of dietary lipids on growth and fatty acid composition of rainbow trout (Salmo gairdneri). Aquaculture, 35, 19-27.
40. Rørå, A. M. B., Kvåle, A., Mørkøre, T., Rørvik, K. A., Steien, S. H., & Thomassen, M. S. (1998). Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics. Food Research International, 31, 601-609.
41. Sargent, J. R., & Tacon, A. G. J. (1999). Development of farmed fish: a nutritionally necessary alternative to meat. Proc. Nutr. Soc., 58, 377-383.
42. Sigholt, T., Erikson, U., Rustad, T., Johansen, S., Nordtvedt, T. S., & Seland, E. (1997). Handling stress and storage temperature affect meat quality of farmed-raised Atlantic salmon. Journal of Food Science, 62, 898-905.
43. Sigurgisladottir, S., Jonsson, A., Torrisen, O. J., & Hafsteinsson, H. Effect of ice storage on texture and gaping of raw Atlantic salmon (Salmo salar) fillets. (in press).
44. Sikorski, Z. E., Scott, D. N., & Buisson, D. H. (1984). The role of collagen in the quality and processing of fish. Critical Reviews of Food Science and Nutrition, 20, 301-340.
45. Skjervold, P. O., Fjæra, S. O., Østby, P. B., & Einen, O. (2001). Live-chilling and crowding stress before slaughter of Atlantic salmon (Salmo salar). Aquaculture, 192, 265-280.
46. Skonberg, D. I., Rasco, B. A., & Dong, F. M. (1993). Effects of feeding high monounsaturated sunflower oil diets on sensory attributes of salmonid fillets. J. Aquatic Food Product Tech., 2, 117-133.
47. Stéphan, G., Guillaume, J., & Lamour, F. (1995). Lipid peroxidation in turbot (Scophtalmus maximus) tissue: effect of dietary vitamin E and dietary n-6 or n-3 polyunsaturated fatty acids. Aquaculture, 130, 251-268.
48. Thomassen, M. S., & Røsjø, C. (1989). Different fats in feed for salmon: influence on sensory parameters, growth rate and fatty acids in muscle and heart. Aquaculture, 79, 129-135.
49. Veland, J. O., & Torrissen, O. L. (1999). The texture of Atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Bratzler shear test. J. Sci. Food Agric., 79, 1737-1746.
50. Waagbø, R., Sandnes, K., Torrissen, O. J., Sandvin, A., & Lie, Ø. (1993). Chemical and sensory evaluation of fillets from Atlantic salmon (Salmo salar) fed three levels of n-3 polyunsaturated fatty acids at two levels of vitamin E. Food Chemistry, 46, 361-366.
51. Whittle, K. J. (1997). Opportunities for improving the quality of fisheries products. In J. B. Luten, T. Boressen, & J. Oehlenschläger (Eds.), Seafood from producer to consumer, integrated approach to quality (pp. 549-560). Amsterdam: Elsevier.
52. Zhou, S., Ackman, R. G., & Morrison, C. (1995). Storage of lipids in the myosepta of Atlantic salmon (Salmo salar). Fish Physiology and Biochemistry, 14, 171-178.
53. Zhou, S., Ackman, R. G., & Morrison, C. (1996). Adipocytes and lipid distribution in the muscle tissue of Atlantic salmon (Salmo salar). Can. J. Fisk. Aquat. Sci., 53, 326-332.