Injection-salting of pre rigor fillets of Atlantic salmon (Salmo salar)

Journal of Food Science

Volumn 72, Issue 1, 2007, Pages E029-E035

  Birkeland, Sveinung ^a   Akse, Leif ^b   Joensen, Sjurdur ^b   Tobiassen, Torbjørn ^b   Skåra, Torstein ^a  

^a Norconserv AS   (Norway)

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

Author keywords

Atlantic salmon; Contraction; Gaping; Injection salting; pre rigor; Weight gain

Indexed keywords

SALMO SALAR;

BRINE; FOOD PRESERVATIVE; INORGANIC SALT; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

ANIMAL; ARTICLE; ATLANTIC SALMON; CADAVER; DOSE RESPONSE; DRUG EFFECT; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY; PHYSIOLOGY; SEA FOOD; SKELETAL MUSCLE; STANDARD;

ANIMALS; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD HANDLING; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD TECHNOLOGY; MUSCLE, SKELETAL; RIGOR MORTIS; SALMO SALAR; SALTS; SEAFOOD; SODIUM CHLORIDE;

EID: 33846980419     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00211.x     Document Type: Article

References (20)

1. Birkeland S, Haarstad I, Bjerkeng B. 2004a. Effects of salt-curing procedure and smoking temperature on astaxanthin stability in smoked salmon. J Food Sci 69:198-203.
2. Birkeland S, Rørå AMB, Skåra T, Bjerkeng B. 2004b. Effects of cold smoking procedure and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets. Food Res Intern 37:273-86.
3. Birkeland S, Skara T, Bjerkeng B, Rørå AMB. 2003. Product yield and gaping in cold-smoked Atlantic salmon (Salmo salar) fillets as influenced by different injection-salting techniques. J Food Sci 68:1743-8.
4. Cardinal M, Gunnlaugsdottir H, Bjørnevik M, Ouisse A, Vallet JL, Leroi F. 2004. Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements. Food Res Intern 37:181-93.
5. Einen O, Guerin T, Fjaera SO, Skjervold PO. 2002. Freezing of pre-rigor fillets of Atlantic salmon. Aquaculture 212:129-40.
6. Espe M, Kiessling A, Lunestad BT, Torrissen OJ, Rørå AMB. 2004. Quality of cold smoked salmon collected in one French hypermarket during a period of 1 year. Lebens Wiss Technol 37:627-38.
7. Freixenet L. 1993. Spray injection of meat. Influence of the brine pressure in the quality of injected products. Fleischwirtschaft 79:547-50.
8. 2 anaesthesia. Aquaculture 236:645-57.
9. Kristoffersen S, Tobiassen T, Steinsund V, Olsen RL. 2006. Slaughter stress, post-mortem muscle pH and rigor development in farmed Atlantic cod (Gadus morhua L). Int J Food Sci Technol 41:861-4.
10. Lauritzen K. 2004. Quality of salted cod (Gadus Morhua L.) as influenced by raw material and salt composition. [Dr. scient. thesis]. Norwegian College of Fisheries Science, Univ. of Tromsø.
11. Lauritzen K, Akse L, Johansen A, Joensen S, Sørensen NK,Olsen RL. 2004. Physical and quality attributes of salted cod (Gadus Morhua L.) as affected by the state of rigor and freezing prior to salting. Food Res Intern 37:677-88.
12. Rørå AMB, Kvale A, Mørkøre T, Rorvik KA, Steien SH, Thomassen MS. 1998. Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics. Food Res Intern 31:601-9.
13. Rørå AMB, Furuhaug R, Fjæra SO, Skjervold PO. 2004a. Salt diffusion in pre-rigor filleted Atlantic salmon. Aquaculture 232:255-63.
14. Rørå AMB, Monfort MC, Espe M. 2004b. Effects of country of origin on consumer preference of smoked salmon collected in a French hypermarket. J Aquat Food Prod Technol 13:69-85.
15. Roth B, Moeller D, Veland JO, Imsland A, Slinde E. 2002. The effect of stunning methods on rigor mortis and texture properties of Atlantic salmon (Salmo salar). J Food Sci 67:1462-6.
16. Skjervold PO. 2002. Live-chilling and pre-rigor filleting of salmonids - technology affecting physiology and product quality. [Dr. agric. thesis]. Agricultural Univ. of Norway.
17. Sørensen NK, Brataas R, Nyvold TE, Lauritzen K. 1997. Influence of early processing (pre-rigor) on fish quality. In: Luten JB, Børresen T, Oehlenschager J, editors. Seafood from producers to consumer, integrated approach to quality. Amsterdam: Elsevier Science B.V. p 253-63.
18. Wang D, Tang J, Correia LR, Gill TA. 1998. Postmortem changes of cultivated Atlantic salmon and their effects on salt uptake. J Food Sci 63:634-7.
19. Wang D, Tang J, Correia LR. 2000. Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis. J Food Eng 43:115-23.
20. Xargayo M, Lagares J, Fernandez E, Ruiz D, Borrell D. 2002. Marination of fresh meats by means of spray effect: influence of spray injection on the quality of marinated products. Available from: http://www.metalquimia.com/ENG/ Frames/frame_tech_ papers01.htm?119. Accessed June 2006.