Changes in liquid-holding capacity, water distribution and microstructure during chill storage of smoked salmon

Journal of the Science of Food and Agriculture

Volumn 87, Issue 14, 2007, Pages 2684-2691

  Løje, Hanne ^a   Jensen, Kristina N ^a   Hyldig, Grethe ^a   Nielsen, Henrik H ^a   Nielsen, Jette ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Chill storage; Liquid holding capacity; Microstructure; Smoked fish; Water distribution

Indexed keywords

EID: 35648970640     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3031     Document Type: Article

References (38)

1. Espe M, Nortvedt R, Lie Ø and Hafsteinsson H, Atlantic salmon (Salmo solar) as raw material for the smoking industry. II: Effects of different smoking methods on losses of nutrients and on the oxidation of lipids. Food Chem 77:41-46 (2002).
2. Rørå AMB and Einen O, Effects of freezing on quality of cold-smoked salmon based on the measurements of physiochemical characteristics. J Food Sci 68:2123-2128 (2003).
3. Espe M, Ruohonen K, Bjørnevik M, Frøyland L, Nortvedt R and Kiessling A, Interactions between ice storage time, collagen composition, gaping and textural properties in farmed salmon muscle harvested at different times of the year. Aquaculture 240:489-504 (2004).
4. Rørå AMB, Kvåle A, Mørkøre T, Rørvik K-A, Steien SH and Thomassen MS, Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics. Food Res Int 31:601-609 (1998).
5. Birkeland S, Skåra T, Bjerkeng B and Rørå AMB, Product yield and gaping in cold-smoked Atlantic salmon (Salmo salar) fillets as influenced by different injection-salting techniques. J Food Sci 68:1743-1748 (2003).
6. Birkeland S, Rørå AMB, Skåra T and Bjerkeng B, Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets. Food Res Int 37:273-286 (2004).
7. Birkeland S and Bjerkeng B, The quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature. Int J Food Sci Technol 40:963-976 (2005).
8. Rørå AMB, Regost C and Lampe J, Liquid holding capacity, texture and fatty acid profile of smoked fillets of Atlantic salmon fed diets containing fish oil or soybean oil. Food Res Int 36:231-239 (2003).
9. Erikson U, Sigholt T and Seland A, Handling stress and water quality during live transportation and slaughter of Atlantic salmon (Salmo salar). Aquaculture 149:243-252 (1997).
10. Olsen SH, Sorensen NK, Stonno SK and Elvevoll EO, Effect of slaughter methods on blood spotting and residual blood in fillets of Atlantic salmon (Salmo salar). Aquaculture 258:462-469 (2006).
11. Rasmussen RS, Quality of farmed salmonids with emphasis on proximate composition, yield and sensory characteristics. Aquacult Res 32:767-786 (2001).
12. Hills B, Magnetic Resonance Imaging in Food Science. Wiley, New York, NY (1998).
13. Ruan RR and Chen PL, Water in Foods and Biological Mate rials. A Nuclear Magnetic Approach. Technomic Publishing, Lancaster, PA (1998).
14. Haard NF, Control of chemical composition and food quality attributes of cultured fish. Food Res Int 25:289-307 (1992).
15. Mørkøre T, Vallet JL, Cardinal M, Gómez- Guillén MC, Montero P, Torrissen OJ, et al., Fat content and fillet shape of Atlantic salmon: relevance for processing yield and quality of raw and smoked products. J Food Sci 66:1348-1354 (2001).
16. Einen O, Mørkøre T, Rørå AMB and Thomassen MS, Feed ration prior to slaughter - a potential tool for managing product quality of Atlantic salmon (Salmo salar). Aquaculture 178:149-169 (1999).
17. Sheehan EM, O'Connor TPO, Sheehy PJA, Buckley DJ and FitzGerald R, Effect of dietary fat intake on the quality of raw and smoked salmon. Irish J Agric Food Res 35:37-42 (1996).
18. Jensen KN, Jørgensen BM, Nielsen J and Nielsen HH, Water distribution and mobility in herring muscle in relation to lipid content, season, fishing ground and biological parameters. J Sci Food Agric 85:1259-1267 (2005).
19. Sato K, OhashiC, Ohtsuki K and Kawabata M, Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle. J Sci Food Agric 39:1222-1225 (1991).
20. Montero P and Borderias AJ, Influence of age on muscle connective tissue in trout (Salmo irideus). J Sci Food Agric 51:261-265 (1990).
21. Sikorski ZE, Scott DN and Buisson DH, The role of collagen in the quality and processing of fish. Crit Rev Food Sci Nutr 20:301-343 (1984).
22. Ofstad R, Kidman S, Myklebust R and Hermansson AM, Liquid holding capacity and structural changes during heating offish muscle; cod (Gadus morhua L.) and salmon (Salmo salar L.). Food Struct 12:163-174 (1993).
23. Ofstad R, Kidman S, Myklebust R, Olsen RL and Hermansson AM, Liquid holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature. Lebensm Wiss Technol 28:329-339 (1995).
24. Ofstad R, Egelandsdal B, Kidman S, Myklebust R, Olsen RL and Hermansson AM, Liquid loss as effected by post-mortem ultrastructural changes in fish muscle; cod (Gadus morhua L.) and salmon (Salmo salar). J Sci Food Agric 71:301-312 (1996).
25. Sigurgisladottir S, Sigurdardottir MS, Torrissen OJ, Vallet JL and Hafsteinsson H, Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets. Food Res Int 33:847-855 (2000).
26. Sigurgisladottir S, Ingvarsdottir H, Torrissen OJ, Cardinal M and Hafsteinsson H, Effect of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar). Food Res Int 33:857-865 (2000).
27. Sigurgisladottir S, Sigurdardottir MS, Ingvarsdottir H, Torrissen OJ and Hafsteinsson H, Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions. Aquacult Res 32:1-10 (2001).
28. Eide O, Børresen T and Strøm O, Minced fish production from capelin (Mallows villosus). A new method for gutting, skinning and removal of fat from fatty species. J Food Sci 47:, 354 347-349 (1982).
29. Bligh EG and Dyer WJ, A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37:911-917 (1959).
30. ISO, Meat and Meat Products - Determination of L(-)Hydroxypro line Content (2nd edn). ISO 3496 (1994).
31. Løje H, Green-Petersen D, Nielsen J, Jørgensen BM and Jensen KN, Water distribution in smoked salmon. J Sci Food Agric 87:212-217 (2007).
32. Gómez-Guillén MC, Montero P, Hurtado O and Borderias AJ, Biological characteristics affect the quality of farmed Atlantic salmon and smoked muscle. J Food Sci 65:53-60 (2000).
33. Jensen KN and Jørgensen BM, Effect of storage conditions on differential scanning calorimetry profiles from thawed cod muscle. Lebensm Wiss Technol 36:807-812 (2003).
34. Eckhoff KM, Aidos I, Hemre G-I and Lie Ø, Collagen content in farmed Atlantic salmon (Salmo salar, L.) and subsequent changes in solubility during storage on ice. Food Chem 62:197-200 (1998).
35. Sato K, Yoshinak R, Sato M and Shimizu T, Collagen content in muscle of fishes in association with their swimming movement and meat texture. Bull Jpn Soc Sci Fish 52:1595-1600 (1986).
36. Hatae K, Tobimatsu A, Takeyama M and Matsumoto JJ, Contribution of the connective tissues on the texture difference of various fish species. Bull Jpn Soc Sci Fish 52:2001-2007 (1986).
37. Ofstad R, Microstructure and liquid holding capacity in cod (Gadus morhua L.) and salmon (Salmo salar) muscle; effects of heating. DSc Thesis, Insititute of Medical Biology, University of Tromsø (1995).
38. Elvevoll EO, Sørensen NK, Østerud B, Ofstad R and Martinez I, Processing of marine foods. Meat Sci 43:265-275 (1996).