Effect of three commercial light sources on acceptability of Salmon, Snapper and Sea Bass fillets

Aquaculture

Volumn 236, Issue 1-4, 2004, Pages 321-329

  Barbut, Shai ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Acceptability; Color; Fillet fish; Light; Salmon; Sea Bass; Sensory; Snapper; Spectra

Indexed keywords

SALMONID CULTURE;

SERRANIDAE;

EID: 2442610694     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaculture.2004.02.018     Document Type: Article

References (16)

1. Anonymous Artificial Lighting in Horticulture. 1991;Philips, Somerset, NJ
2. Barbut S. Effect of illumination source on the appearance of fresh meat cuts. Meat Sci. 59:2001;187-191
3. Barbut S. Poultry Products Processing - An Industry Guide. 2002;CRC Press, New York, NY. 441-446 pp.
4. Benjakul S., Visessanguan W., Srivilai C. Porcine plasma protein as proteinase inhibitor in Bigeye Snapper (Priacanthus tayenus) muscle and surimi. J. Sci. Food Agric. 81:2001;1039-1046
5. Bickford E.D., Dunn S. Light sources. Lighting for Plant Growth. 1972;The Kent State Univ. Press, Kent, OH. 34 pp.
6. Bjerkeng B., Hamre K., Halten B., Wathne E. Astaxanthin deposition in fillets of Atlantic salmon Salmo salar L. fed two dietary levels of astaxanthin in combination with three levels of α-tocopheryl acetate. Aquac. Res. 30:1999;637-646
7. 2 treatments. J. Food Sci. 57:1992;1099-1102
8. Einen O., Thomassen M.S. Starvation prior to slaughter in Atlantic salmon (Salmo salar): II. White muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets. Aquaculture. 169:1998;37-53
9. Hutchings J.B. Food Color and Appearance. 1999;Aspen Publishing, Gaithesburg
10. Kropf D.H. Effects of retail display conditions on meat color. Proc. Reciproc. Meat Conf. 33:1980;15-32
11. Risvik E. Sensory properties and preferences. Meat Sci. 36:1994;67-77
12. Røra A.M.B., Kvåle A., Mørkøre T., Rørvik K.-A., Steien S.H., Thomassen M.S. Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics. Food Res. Int. 31(8):1998;601-609
13. SAS Institute User's Guide: Statistics. Statistical Analysis System. 1997;SAS Institute Inc. SAS Campus Drive, Cary, North Carolina 27513, USA. http://www.sas.com
14. Sawyer F.M., Cardello A.V., Prell P.A., Johnson E.A., Segars R.A., Maller O., Kapsalis J. Sensory and instrumental evaluation of Snapper and Rockfish species. J. Food Sci. 49:1984;727-733
15. Skjervold P.O., Røra A.M.B., Fjaera S.O., Vegusdal A., Vorre A., Einen O. Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon. Aquaculture. 194:2001;315-326
16. Skrede G., Risvik E., Huber M., Enersen G., Blümlein L. Developing a color card for raw flesh of astaxanthin-fed salmon. J. Food Sci. 55:1990;361-363