Physical and quality attributes of salted cod (Gadus morhua L.) as affected by the state of rigor and freezing prior to salting

Food Research International

Volumn 37, Issue 7, 2004, Pages 677-688

  Lauritzsen, Kristin ^a   Akse, Leif ^a   Johansen, Arvid ^b   Joensen, Sjurour ^a   Sørensen, Nils Kristian ^a   Olsen, Ragnar L ^c  

^a NORWEGIAN INSTITUTE OF FISHERIES AND AQUACULTURE RESEARCH   (Norway)

^b Norwegian Fishermen's Sales O   (Norway)

^c UNIVERSITY OF TROMSØ   (Norway)

Author keywords

Cod; Frozen; Mass transfer; Quality; Rigor state; Salting; Yield

Indexed keywords

CURING; FOOD PROCESSING; FREEZING; MUSCLE; SODIUM CHLORIDE; THAWING;

SALTING; WATER LOSSES;

FOOD PRODUCTS;

GADUS; GADUS MORHUA;

EID: 2942711900     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.03.001     Document Type: Article

References (62)

1. Andersen U.B., Strømsnes A.N., Steinsholt K., Thomassen M.S. Fillet gaping in farmed Atlantic salmon (Salmo Salar). Norwegian Journal of Agricultural Sciences. 8:1994;165-179
2. AOAC. (1990). Crude protein in Meat. Offcial Methods of Analysis 981.10 11, 937
3. AOAC. (1990). Salt (Chlorine as Sodium chloride) in Seafood. Official Methods of Analysis 937.09, 11, 870
4. AOAC. (1990). Moisture in Meat. Official Methods of Analysis 950.46, 11, 931
5. Asghar A., Samejima K., Yasui T. Functionality of muscle proteins in gelation mechanisms of structured meat-products. CRC Critical Reviews in Food Science and Nutrition. 22(1):1985;27-106
6. Barat J.M., Rodriguez-Barona S., Andres A.S., Fito P. Cod salting manufacturing analysis. Food Research International. 36:2003;447-453
7. Beaty R.D., Kerber J.D. Control of analytical interferences. Beaty R.D., Kerber J.D. Concepts, instrumentation and techniques in atomic absorption spectrophotometry. 1993;3-5 The Perkin-Elmer Corporation, Norwalk, CT, USA
8. Beatty S.A., Fougère H. The processing of dried salted fish. Journal of Fisheries Research Board of Canada, Bulletin. 112:1957
9. Borgstrom G. Principles of food science. Vol. 1:1968;The Macmillan Company, Collier-Macmillan Limited, London, UK
10. Cappeln G., Jessen F. Glycolysis and ATP degradation in cod (Gadus morhua) at subzero temperatures in relation to thaw rigor. Lebensmittel- Wissenschaft und-Technologie. 34:2001;81-88
11. Cappeln G., Nielsen J., Jessen F. Synthesis and degradation of adenosine triphosphate in cod (Gadus morhua) at subzero temperatures. Journal of the Science of Food and Agriculture. 79:1999;1099-1104
12. Dyer W.J. Yellow stains in salt fish. Journal of Fisheries Research Board of Canada. 108:1949;14-15
13. Einen O., Guerin T., Fjæra S.O., Skjervold P.O. Freezing of pre-rigor fillets of Atlantic salmon. Aquaculture. 212:2002;129-140
14. Fennema O.R. Biochemical changes in muscle post-mortem. Fennema O.R. Food chemistry. 3rd ed. 1996;907-914 Marcel and Dekker, Inc, New York, Basel, USA
15. Hamm R. Biochemistry of meat hydration. Advances in Food research. 10:1960;355-463
16. Hamm R. Functional Properties of Myofibrillar System and Their Measurments. Bechtel P.J. Muscle as food. 1986;135-199 Academic Press, Inc, Orlando, USA
17. Hemre G.I., Karlsen Ø., Mangor-Jensen A., Rosenlund G. Digestibility of dry matter, protein, starch and lipid by cod, Gadus morhua: comparsion and sampling methods. Aquaculture. 225:2003;225-232
18. Honikel K.O. The meat aspects of water and food quality. Harmann T.M. Water and food quality. 1989;277-304 Elsevier, London, UK
19. Honikel K.O., Hamm R. Influence of cooling and freezing of minced pre-rigor muscle on the breakdown of ATP and glycogen. Meat Science. 2:1978;181-188
20. Iwamoto M., Yamanka H., Watabe S., Hashimoto K. Effect of storage temperature on rigor-mortis and ATP degradation in plaice paralichthys olivaceus muscle. Journal of Food Science. 52(6):1987;1514-1517
21. Jobling M. A review of the physiological and nutritional energetics of cod, Gadus morhua L., with particular reference to growth under farmed conditions. Aquaculture. 70:1988;1-19
22. Jones N.R. Fish as a raw material for freezing: factors influencing the quality of products frozen at sea. Kreutzer R. Freezing and irradiation of fish. 1969;31-39 Fishing news (Books) Limited, London, UK
23. Lauritzsen, K. (1993). Biologiske og kjemiske endringer hos utgytt, villfanget skrei (Gadus morhua L.) som settes på foring. M. Science Thesis. Norway: Norwegian College of Fishery Science, Tromsø
24. Love R.M., Haraldsson S.B. Thaw rigor and cell rupture. Nature. 181:1958;1334
25. Love R.M. Food fishes - their intrinsic variation and practical implications. 1988;Farrand Press, London, UK. pp. 179-180
26. Love R.M. Biochemical dynamics and the quality of fresh and frozen fish. Hall G.H. Fish processing technology. 1992;1-26 Blackie Academic & Professional, London, UK
27. Ma L.B., Yamanaka H. Studies of thaw-rigor in red-sea bream and carp muscles. Nippon Suisan Gakkaishi. 57:1991;1365-1368
28. Mackie I.M. The effects of freezing on flesh proteins. Food Reviews International. 9(4):1993;575-610
29. Marsch B.B., Thompson J.F. Thaw rigor and the delta state of muscle. Biochimica et Biophysica Acta. 24:1957;427-428
30. McDonald I., Jones N.R. Control of thaw rigor by manipulation of temperature in cold store. Journal of Food Technology. 11:1976;69-71
31. Montero P., Mackie I.M. Changes in intramuscular collagen of cod (Gadus morhua) during post-mortem storage in ice. Journal of the Science of Food and Agriculture. 59:1992;89-96
32. Morais S., Bell J.G., Roberston D.A., Roy W.J., Morris P.C. Protein/lipid ratios in extruded diets for Atlantic cod (Gadus morhua L.): effects on growth, feed utilisation, muscle composition and liver histology. Aquaculture. 203:2001;101-119
33. Morrison E.H., Bremner A., Purslow P.P. Location of and post-mortem changes in some cytoskeleton proteins in pork and cod muscle. Journal of the Science of Food and Agriculture. 80:2000;691-697
34. Morrissey P.A., Mulvihill D.M., O'Neill E.M. Functional properties of muscle proteins. Hudson B.J.F. Developments in food proteins. 1987;195-225 Elsevier Science Pub. Co, New York, USA
35. Nowlan S.S., Dyer W.J. Maximum rates of glycolysis and breakdown of high-energy phosphorus compounds in prerigor cod muscle at specific freezing temperatures between -1 and -4°C. Journal of Fisheries Research Board of Canada. 31(7):1974;1173-1179
36. Numata M., Kawaguchi M., Nakamura T., Arakawa N. The effect of microcomponents in salt on the properties of muscle protein in meat processing. Nippon Shokuhin Kogyo Gakkaishi. 39(5):1992;405-597
37. Offer G., Trinick J. On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Science. 8:1983;245-381
38. Ofstad R., Kidman S., Hermansson A.M. Ultramicroscopial Structures and Liquid Loss in Heated Cod (Gadus morhua L.) and Salmon (Salmo salar) Muscle. Journal of the Science of Food and Agriculture. 72:1996;337-347
39. Ofstad R., Kidman S., Myklebust R., Hermansson A.M. Liquid holding capacity and structural changes during heating of fish muscle: cod (Gadus morhua L.) and salmon (Salmo salar). Food Structure. 12:1993;163-174
40. Olsen Y. Larval-rearing technology of marine species in Norway. Hydrobiologia. 358:1997;27-36
41. Peters J.A., MacCallum W.A., Dyer W.J., Idler D.R., Slavin J.W., Lane J.P., Fraser D.I., Laishley E.J. Effect of stage of rigor and of freezing-thawing processes on storage quality of refrozen cod. Journal of Fisheries Research Board of Canada. 25(2):1968;299-320
42. Puvanendran V., Brown J.A. Foraging, growth and survival of Atlantic cod larvae reared in different prey concentrations. Aquaculture. 175:1999;77-92
43. Ragnarsson, K. (1987). The effect of various salts on the chemical and textural changes in frozen gadoid and non-gadoid fish minces. USA: A Ph.D. Thesis at the Cornell University, New York
44. Robb D.H.F., Kestin S.C., Warriss P.D. Muscle activity at slaughter. 1. Changes in flesh colour and gaping in rainbow trout. Aquaculture. 182:2000;261-269
45. Rustad T. Muscle chemistry and the quality of wild and farmed cod. Huss H.H., Jacobsen M., Liston J. Quality assurance in the fish industry. 1992;19-27 Elsevier, London, UK
46. Shenouda S.Y.K. Theories of protein denaturation during frozen storage of fish flesh. Advances in Food Research. 26:1980;275-311
47. Shimomura M., Matsumoto J. Changes in texture and proteins during acid-salt curing of mackerel meat. Bulletin of the Japanese Society of Scientific Fisheries. 51(4):1985;583-591
48. 2 treatments. Food Microstructure. 6:1987;199-207
49. Sigurgisladottir S., Ingvarsdottir H., Torrissen O.J., Cardinal M., Hafsteinsson H. Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar). Food Research International. 33:2000;857-865
50. Sikorski Z.E., Kolakowska A. Changes in proteins in frozen stored fish. Sikorski Z.E., Sun Pan B., Shahidi F. Seafood proteins. 1994;99-112 Chapman & Hall, London, UK
51. Simpson G.R., Blay R.A. Rapid method for the determination of the metals copper, zink, tin, iron and calcium in foodstuffs by atomic absorption spectroscopy. Food Trade Review August. 35-37:1966
52. Skjervold P.O., Fjæra S.O., Østby P.B., Einen O. Live-chilling and crowding stress before slaughter of Atlantic salmon (Salmo salar). Aquaculture. 192:2001;265-280
53. Skjervold P.O., Rørå A.M.B., Fjæra 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
54. Sørensen, N. K., Arason, S., Nielsen, J. (1995). Rigor i fisk 1992-1994. Tema Nord 1995:512. Danmark: København, Nordisk Ministerrråd
55. Sørensen N.K., Brataas R., Nyvold T.E., Lauritzsen K. Influence of early processing (pre-rigor) on quality. Luten J.B., Børresen T., Oelenschläger J. Seafood from producers to consumer, integrated approach to quality. 1997;253-263 Elsevier Science BV, Amsterdam, Holland
56. Tilseth S. New marine species for cold-water farming. Aquaculture. 85:1990;235-245
57. Tülsner M. Die bestimmenden stofflichen Veränderungen im Fleisch beim Salzen und Marinieren. Lebensmittelindustrie. 25:1978;169-173
58. van Hoof J., Hamm R. Einfluz von natriumchlorid auf den abbau von adenosintriphosphat und glycogen im zerkleinerten rindermuskel post mortem. Lebensmittel-untersuchung und forschung. 150:1973;282-295
59. Wang D., Tang J., Correia L.R. Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis. Journal of Food Engineering. 43:2000;115-123
60. Warriss P.D., Brown S.N. The relationships between initial pH, reflectance and exudation in pig muscle. Meat Science. 20:1987;65-74
61. Wilding M.C., Akahane T., Lanier T.C., Hamann D.D. Salt-induced swelling of meat: the effect of storage time, pH, ion-type and concentration. Meat Science. 18:1986;55-75
62. Yashoda K.P., Rao S.V. Suryanarayana Studies on textural and histological changes in cured fish muscle. Journal of Food Science and Technology. 35(1):1998;21-24