Microstructure and instrumentally measured textural changes of rainbow trout (Oncorhynchus mykiss) gravads during production and storage

Journal of the Science of Food and Agriculture

Volumn 89, Issue 11, 2009, Pages 1942-1949

  Michalczyk, Magdalena ^a   Surówka, Krzysztof ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Fish; Gravad; Microstructure; Texture; Trout; Viscoelasticity

Indexed keywords

ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 68149181275     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3678     Document Type: Article

References (46)

1. Borch OD and Aker H, Markedsdifferensiert produktkvalitet i lakseoppdrett. NF Report Nr 6. Norland Research Inst,Brodø,Norway, p. 197 (1997).
2. Knochel S, Processing and properties of North European pickled fish products, in Fish Fermentation Technology, ed. by Lee Ch-H, Steinkraus KM and Reily PJA. The United Nations University Press, Tokyo, pp. 53-70 (1993).
3. Paarup T, Ruiz-Capillas C, Morales J, Lopez E and Moral A,"Gravad"- type rainbow trout, packed in vacuum and modified atmosphere: microbiological, biochemical and sensory aspects. Refrigeration and aquaculture, in Bordeaux (France) colloquium. Proceedings IIR Conference-Commission C2. IIF-IIR (International Institut of Refrigeration), Paris, France, pp. 333-337 (1996).
4. Hyldig G and Nielsen D, A review of sensory and instrumental methods used to evaluate the texture of fish muscle. J Texture Stud 32:219-242 (2001).
5. Veland JO and Torrissen OJ, The texture of atlantic salmon(Salmosalar) muscle as measuredinstrumentally usingTPAandWarner-Bratzler shear test. J Sci Food Agric 79:1737-1746 (1999).
6. Beas VE, Wagner JR, Crupkin M and Añon MC, Thermal denaturation of hake (Merluccius hubbsi) myofibrillar proteins. A differential scanning calorimetric and electrophoretic study. J Food Sci55:683-687 (1990).
7. Taylor RG, Fjaera SO and Skjervold PO, Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment. J Food Sci 67:2067-2071 (2002).
8. Michalczyk M and Surówka K, Changes in protein fractions of rainbow trout (Oncorhynchus mykiss) gravads during production and storage. Food Chem 104:1006-1013 (2007).
9. Michalczyk M and Surówka K, A method of manufacturing gravid rainbow trout preserves (Oncorhynchus mykiss) and their acceptability by consumers. Żywnosć (Suppl) 36:131-140 (2003).
10. PN-75 A-04018, Polish Standard. Agricultural and food products. Nitrogen determination by Kjeldahl method (1976).
11. PN-62 A-86783, Polish Standard. Fish and fish products. Water determination (1988).
12. PN-67 A-86734, Polish Standard. Fish, fish products and by-products of fish origin. Fat determination (1987).
13. PN-ISO936, Polish Standard. Meat and meat products. Total ash determination (2000).
14. Dubois MG, Gilles KA, Hamilton JK, Rebers PA and Smith F, Colorimetric method for determination of sugars and related substances. Anal Chem 28:350-356 (1956).
15. PN-74 A-86739, Polish Standard. Fish and fish products. Sodium chloride determination (1975).
16. Forsmann WG,Amethod forin vivo diffusion tracer studies combining perfusion fixation with intravenous tracer injection. Histochemia 20:277-286 (1969).
17. Luft JH, Improvements in epoxy embedding methods. J Biophys Biochem Cytol 9:409-414 (1961).
18. Richardson KC, Jawett L and Finke E, Embedding in epoxy resins for ultra-thin sectioning in electron microscopy. Stain Technol 35:313-323 (1960).
19. Palka K and Daun H, Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci 51:237-243 (1999).
20. Bourne M, Food Texture and Viscosity. Concept and Measurement. 2&sup&nd&/sup& edition. Academic Press, NY (2002).
21. Peleg M,Characterizationofthe stress relaxationcurves of solid foods.J Food Sci 44:277-282 (1979).
22. Mickley HS, Sherwood TK and Reed CE, Applied Mathematics in Chemical Engineering. McGraw-Hill Book Co., NY (1957).
23. Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I and Fito P, A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar). J Food Eng 79:261-270 (2007).
24. Ando M, Toyohara H, Shimizu Y and Sakaguchi M, Post-mortem tenderisation of rainbow trout (Oncorhynchus mykiss) muscle caused by gradual disintegration of the extracelllular matrix structure. J Sci Food Agric 55:589-597 (1991).
25. Bremn er HA and Hallett IC, Muscle fiber-connective tissue junctions in the fish blue grenadier (Macruronus novaezelandiae) a scanning electron microscope study. J Food Sci 50:975-980 (1985).
26. Papa I, Taylor RG, Astier C, Ventre F, Lebart MC, Roustan C, et al, Dystrophin cleavage and sarcolemma detachment are early post mortem changes onbass(Dicentrarchus labrax)white muscle. J Food Sci 62:917-921 (1997).
27. Toyohara M, Murata M, Ando M, Kubota S, Sakaguchi M and Toyohara H, Texture changes associated with insolubilization of sarcoplasmic proteins during salt-vinegar curing of fish. J Food Sci 64:804-807 (1999).
28. Reddi PK, Constantinides SM and Dymsza HA,Catheptic activity of fish muscle. J Food Sci 37:643-648 (1972).
29. Siebert G, Proteolytic enzyme activity in fish. Experientia 14:65 (1958)
30. Fik M, Surówka K and Leszczyñska-Fik A, Application of superchilling toprolongthe keepingtime ofrainbowtrout.Nahrung 32:291-300 (1988).
31. Schaller DR and Powrie WD, Scanning electron microscopy of skeletal muscle from rainbow trout, turkey and beef. J Food Sci 36:552-559 (1971).
32. Ginés R, Valdimarsdottir T, Sveinsdottir K and Thorarensen H, Effectsof rearing temperature and strain on sensory characteristics, texture, colour and fat of Arctic charr (Salvelinus alpinus). Food Qual Pref 15:177-185 (2004).
33. Herrero AM and Careche M, Stress-relaxationtesttoevaluate textural quality of frozen stored Cape hake (M. capensis and M. paradoxus). Food Res Int 38:69-76 (2005).
34. Weinberg ZG and Angel S, Behavior of a formed fish product under the stress-relaxation test. J Food Sci 50:589-591, 638 (1985).
35. Herrero AM, Heia K and Careche M, Stress relaxation test for monitoring post-mortemtextural changes of ice-storedcod(Gadus morhua L.). J Food Sci 69:FEP178-FEP182 (2004).
36. Veland JO and Torrissen OJ, The texture of Atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Brazler shear test. J Sci Food Agric 79:1737-1746 (1999).
37. Breene WM, Application of texture profile analysis to instrumental food texture evaluation. J Text Stud 6:53-82 (1975).
38. Chapman KW, Sagi I, Hwang KT and Regenstein JM, Extra cold storage of hake and mackrel fillets and mince. J Food Sci 58:1208-1211(1993).
39. Barroso M, Careche M and Borderias AJ, Quality control of frozen fish using rheological techniques. Trends Food Sci Tech 9:223-229 (1998).
40. Sherman P, Industrial Rheology. Academic Press, NY (1970).
41. Zhou P, Mulvaney SJ and Regenstein JM, Properties of Alaska Pollock skin gelatin: a comparison with tilapia and pork skin gelatins. JFood Sci 71:C313-C321 (2006).
42. Kristinsson HG and Liang Y, Effect of pH-shift processing and surimi processing on Atlantic croaker (Micropogonias undulates) muscle proteins. J Food Sci 71:C304-C321 (2006).
43. Aguilera JM and Ortiz J, Effect of thermal history on the gelation of horse mackerel (T. murphyi) raw paste surimi-type. Food Sci Tech Intl/Ciencia y Tecnologia de Alimentos Intl 6:323-329 (2000).
44. Ma L, Grove A and Barbosa-Canovas GV, Viscoelastic characterization of surimi gel: effects of setting and starch. J Food Sci 61:881-883(1996).
45. Gunasekaran S and Ak MM, Dynamic oscillatory shear testing of foods - selected applications. Trends Food Sci Tech 11:115-127(2000).
46. Schramm G, Rheology. Fundamentals and Application. Osrodek Wydawnictw Naukowych, Poznan (1998).