Effect of harvest treatment on biochemical properties of farmed chinook salmon (Oncorhynchus tshawytscha) tissue during frozen and thawed storage

Journal of Food Science

Volumn 74, Issue 7, 2009, Pages

  Cook, D G ^a,b   Holland, A J ^c   Jerrett, A R ^c   Forster, M E ^a  

^a UNIVERSITY OF CANTERBURY   (New Zealand)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Chinook salmon; Harvest; Lipid oxidation; Storage; Thaw

Indexed keywords

ADENOSINE TRIPHOSPHATE; ANESTHETIC AGENT; ANTIOXIDANT; DRUG DERIVATIVE; EUGENOL; GLYCOGEN; ISOEUGENOL; LACTIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VETERINARY DRUG;

ANIMAL; ANIMAL DISEASE; AQUACULTURE; ARTICLE; BLOOD; COMPARATIVE STUDY; DRUG EFFECT; FEMALE; FOOD FREEZING; FOOD HANDLING; FREEZING; IMMOBILIZATION; LIPID PEROXIDATION; METHODOLOGY; MOTOR ACTIVITY; PHYSIOLOGY; QUALITY CONTROL; SALMON; SEA FOOD;

ADENOSINE TRIPHOSPHATE; ANESTHETICS, GENERAL; ANIMALS; ANTIOXIDANTS; AQUACULTURE; EUGENOL; FEMALE; FOOD HANDLING; FROZEN FOODS; GLYCOGEN; IMMOBILIZATION; LACTIC ACID; LIPID PEROXIDATION; MOTOR ACTIVITY; QUALITY CONTROL; REFRIGERATION; SALMON; SEAFOOD; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VETERINARY DRUGS;

ANIMALIA; ONCORHYNCHUS TSHAWYTSCHA;

EID: 69749125553     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01264.x     Document Type: Article

References (37)

1. Aubourg SP, Vinagre J, Rodríguez A, Losada V, Larraín MA, Quitral V, Maier L, Wittig E. 2005. Rancidity development during the chilled storage of farmed Coho salmon (Oncorhynchus kisutch). Eur J Lipid Sci Technol 107 : 411 417.
2. Benjakul S, Bauer F. 2001. Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze-thaw cycles. Food Chem 72 : 207 217.
3. Bito S. 1986. The influence of freshness of the fish, freezing temperature, thawing rate and thawing temperature on thaw rigor. Bull Tokai Reg Fish Res Lab Tokaisuikenho 119 : 25 31.
4. Black SE. 2002. Extension of cell viability in rested post-mortem teleost white muscle, Zoology. PhD Thesis. University of Canterbury, Christchurch, New Zealand. 311 p.
5. Black SE, Jerrett AR, Forster ME. 2004. Extension of the pre-rigor period in ischemic white muscle from yellow-eye mullet (Aldrichetta forsteri) and New Zealand snapper (Pagrus auratus) as affected by hyperbaric oxygen treatment. J Food Sci 69 : C297 C302.
6. Bosworth BG, Small BC, Gregory D, Kim J, Black S, Jerrett A. 2007. Effects of rested-harvest using the anesthetic AQUI-S (TM) on channel catfish, Ictalurus punctatus, physiology and fillet quality. Aquaculture 262 : 302 318.
7. Cappeln G, Jessen F. 2001. Glycolysis and ATP degradation in cod (Gadus morhua) at subzero temperatures in relation to thaw rigor. Lebensm Wiss Technol 34 : 81 8.
8. Cappeln G, Nielsen J, Jessen F. 1999. Synthesis and degradation of adenosine triphosphate in cod (Gadus morhua) at subzero temperatures. J Sci Food Agric 79 : 1099 1104.
9. Draper HH, Squires EJ, Mahmoodi H, Wu J, Agarwal S, Hadley M. 1993. A comparative-evaluation of thiobarbituric acid methods for the determination of malondialdehyde in biological-materials. Free Radic Biol Med 15 : 353 363.
10. Einen O, Guerin T, Fjæra SO, Skjerevold PO. 2002. Freezing of pre-rigor fillets of Atlantic salmon. Aquaculture 212 : 129 140.
11. Erikson U, Beyer AR, Sigholt T. 1997. Muscle high-energy phosphates and stress affect K-values during ice storage of Atlantic salmon (Salmo salar). J Food Sci 62 : 43 7.
12. Fagan JD, Ronan Gormley T, Mhuircheartaigh MU. 2003. Effect of freeze-chilling, in comparison with fresh, chilling and freezing, on some quality parameters of raw whiting, mackerel and salmon portions. Lebensm Wiss Technol 36 : 647 655.
13. Hamre K, Berge RK, Lie O. 1998. Oxidative stability of Atlantic salmon (Salmo salar, L.) fillet enriched in alpha-, gamma-, and delta-tocopherol through dietary supplementation. Food Chem 62 : 173 178.
14. Hui YH, Cross N, Kristinsson HG, Lim MH, Nip WK, Slow LF, Stanfield PS. 2006. Biochemistry of seafood processing. In : Hui YH, editor. Food biochemistry and food processing. Ames, Iowa : Blackwell Publishing. p 351 378.
15. Ito M, Murakami K, Yoshino M. 2005. Antioxidant action of eugenol compounds: role of metal ion in the inhibition of lipid peroxidation. Food Chem Toxicol 43 : 461 466.
16. Jensen KN, Jorgensen BM, Nielsen J. 2003. Low-temperature transitions in cod and tuna determined by differential scanning calorimetry. Lebensm Wiss Technol 36 : 369 374.
17. Jerrett AR, Holland AJ. 1998. Rigor tension development in excised "rested", "partially exercised" and "exhausted" Chinook salmon white muscle. J Food Sci 63 : 48 52.
18. Jerrett AR, Stevens J, Holland AJ. 1996. Tensile properties of white muscle in rested and exhausted Chinook salmon (Oncorhynchus tshawytscha). J Food Sci 61 : 527 532.
19. Jerrett AR, Law RA, Holland AJ, Cleaver SE, Ford SC. 2000. Optimum postmortem chilled storage temperature for summer and winter acclimated, rested, Chinook salmon (Oncorhynchus tshawytscha) white muscle. J Food Sci 65 : 750 755.
20. Keppler D, Decker K. 1974. Glycogen: determination with amyloglucosidase. In : Bergmeyer HV, editor. Methods of enzymatic analysis. New York : Academic Press. p 1127 1131.
21. 2 anaesthesia. Aquaculture 236 : 645 657.
22. Ma LB, Yamanaka H. 1991. Studies on thaw-rigor in red-sea bream and carp muscles. Nippon Suisan Gakkaishi 57 : 1365 1368.
23. Ma LB, Yamanaka H, Ushio H, Watabe S. 1992. Studies on the mechanism of thaw rigor in carp. Nippon Suisan Gakkaishi 58 : 1535 1540.
24. Meinertz JR, Greseth SL, Schreier TM, Bernardy JA, Gingerich WH. 2006. Isoeugenol concentrations in rainbow trout (Oncorhynchus mykiss) skin-on fillet tissue after exposure to AQUI-S™ at different temperatures, durations, and concentrations. Aquaculture 254 : 347 354.
25. Milligan CL, Girard SS. 1993. Lactate metabolism in rainbow trout. J Exp Biol 180 : 175 193.
26. Milligan CL, McDonald DG. 1988. In vivo lactate kinetics at rest and during recovery from exhaustive exercise in Coho salmon (Oncorhynchus kisutch) and Starry flounder (Platichthys stellatus). J Exp Biol 135 : 119 131.
27. Milo C, Grosch W. 1996. Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material. J Agric Food Chem 44 : 2366 2371.
28. Nilsson K, Ekstrand BO. 1995. Frozen storage and thawing methods affect biochemical and sensory attributes of rainbow trout. J Food Sci 60 : 627 630.
29. Priyadarsini KI. 1997. Physico-chemical properties and antioxidant activities of methoxy phenols. Free Radic Biol Med 24 : 933 941.
30. Rajakumar DV, Rao MNA. 1993. Dehydrozingerone and isoeugenol as inhibitors of lipid peroxidation and as free radical scavengers. Biochem Pharmacol 46 : 2067 2072.
31. Robb D. 2002. The killing of quality: the impact of slaughter procedures on fish flesh. In : Alasalvar C, Taylor T, editors. Seafoods - quality, technology and nutraceutical applications. Berlin, Germany : Springer. p 7 16.
32. Robb D, Warriss P. 1997. How killing methods affect salmon quality. Fish Farmer, Nov/Dec, 48 9.
33. Rodriguez A, Losada V, Larrain MA, Quitral V, Vinagre J, Aubourg SP. 2007. Development of lipid changes related to quality loss during the frozen storage of farmed Coho salmon (Oncorhynchus kisutch). J Am Oil Chem Soc 84 : 727 734.
34. Roth B, Slinde E, Arildsen J. 2006. Pre or post mortem muscle activity in Atlantic salmon (Salmo salar). The effect on rigor mortis and the physical properties of flesh. Aquaculture 257 : 504 510.
35. Sathivel S. 2005. Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. J Food Sci 70 : 455 459.
36. Skjervold PO, Fjaera SO, Ostby PB, Einen O. 2001. Live-chilling and crowding stress before slaughter of Atlantic salmon (Salmo salar). Aquaculture 192 : 265 280.
37. Tuckey NPL, Forster ME, Gieseg SP. 2009. Lipid oxidation is inhibited by isoeugenol exposure in Chinook salmon (Oncorhynchus tshawytscha) fillets during storage at 15 °C. J Food Sci 74 : C333 8.