Water properties and salt uptake in Atlantic salmon fillets as affected by ante-mortem stress, rigor mortis, and brine salting: A low-field 1H NMR and 1H/23Na MRI study

Food Chemistry

Volumn 120, Issue 2, 2010, Pages 482-489

  Aursand, Ida G ^a,b   Erikson, Ulf ^a   Veliyulin, Emil ^a  

^a SINTEF OCEAN   (Norway)

^b NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

1H MRI; 23Na MRI; Atlantic salmon; Brine salting; Handling stress; Low field NMR; Salt distribution; T2 relaxation; Water mobility

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; ATLANTIC SALMON; CADAVER; CONTROLLED STUDY; FOOD INTAKE; NONHUMAN; NUCLEAR MAGNETIC RESONANCE IMAGING; PH; STRESS; SURFACE PROPERTY; WATER CONTENT; WATER STRUCTURE; WATER SUPPLY;

SALMO SALAR;

EID: 73449143121     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.041     Document Type: Article

References (35)

1. [AOAC] Association of Official Analytical Chemists. Official methods of analysis. 15th ed. Vol. 2 (1990), AOAC, Arlington, Va p. 810
2. Andersen C.M., and Rinnan A. Distribution of water in fresh cod. Lebensmittel-Wissenshaft und Technologie 35 (2002) 687-696
3. 1H NMR study. Journal of Agricultural and Food Chemistry 56 (2008) 6252-6260
4. 23Na MRI and light microscopy - Effects of raw material quality and brine salting. Journal of Agricultural and Food Chemistry 57 (2009) 46-54
5. Bertram H.C., Purslow P.P., and Andersen H.J. Relationship between meat structure, water mobility and distribution - A low field NMR study. Journal of Agricultural and Food Chemistry 50 (2002) 824-829
6. Böcker U., Kohler A., Aursand I.G., and Ofstad R. Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier Transform Infrared Microspectroscopy. Journal of Agricultural and Food Chemistry 56 (2008) 5129-5137
7. Bonny J.M., Laurent W., and Renou J.P. Characterisation of meat structure by NMR imaging at high field. In: Webb G.A. (Ed). Magnetic resonance in food science: A view to the future (2001), Royal Society of Chemistry, Cambridge, UK 17-21
8. Carr H.Y., and Puncell E.M. Effects of diffusion on free precession in nuclear magnetic resonance experiments. American Journal of Physiology 94 (1954) 630-638
9. Eide O., Børresen T., and Strøm T. Minced fish production from capelin (Mallotus Villosus). A new method for gutting, skinning and removal of fat from small fatty fish species. Journal of Food Science 47 (1982) 347-349 354
10. Erikson U. Rigor measurements. In: Kestin S., and Wariss P. (Eds). Farmed fish quality (2001), Blackwell Science, Oxford, UK 283-297
11. Erikson U. Live chilling and carbon dioxide sedation at slaughter of farmed Atlantic salmon: A description of a number of commercial case studies. Journal of Applied Aquaculture 20 (2008) 38-61
12. Erikson U., Hultmann L., and Steen J.E. Live chilling of Atlantic salmon (Salmo salar) combined with mild carbon dioxide anaesthesia. I. - Establishing a method for large-scale processing of farmed fish. Aquaculture 252 (2006) 183-198
13. Erikson, U., Misimi, E. & Fishmen, B. (2009) Bleeding of anaesthetized and exhausted Atlantic salmon: Body cavity inspection and residual blood in pre-rigor and smoked fillets as determined by various analytical methods. Aquaculture Research. doi:10.1111/j.1365-2109.2009.02338.x.
14. 1H NMR, and physicochemical analytical methods. Journal of Food Science 69 (2004) 107-114
15. Foucat L., Ofstad R., and Renou J.-P. How is the fish meat affected by technological processes?. In: Webb G.A. (Ed). Modern magnetic resonance (2006), Springer, The Netherlands 957-961
16. Gallart-Jornet L., Barat J.M., 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). Journal of Food Engineering 79 (2007) 261-270
17. Hills B. Magnetic resonance imaging in food science (1998), Wiley, New York p. 96
18. Jensen K.N., Guldager H.S., and Jørgensen B.M. Three-way modelling of NMR relaxation profiles from thawed cod muscle. Journal of Aquatic Food Product Technology 11 (2002) 201-214
19. 1H NMR relaxation data of intact fish flesh. Journal of the Science of Food and Agriculture 79 (1999) 1793-1802
20. Jolliffe I.T. Principal component analysis (1997), Springer-Verlag, Berlin, Germany
21. Katikou P., Hughes S.I., and Robb D.H.F. Lipid distribution within Atlantic salmon (Salmo salar) fillets. Aquaculture 202 (2001) 89-99
22. Kieffer J.D., Currie S., and Tufts B.L. Effects of environmental temperature on the metabolic and acid-base responses of rainbow trout to exhaustive exercise. Journal of Experimental Biology 194 (1994) 299-317
23. Løje H., Green Petersen D., Nielsen J., Jørgensen B.M., and Jensen K.N. Water distribution in smoked salmon. Journal of the Science of Food and Agriculture 87 (2007) 212-217
24. Meiboom S., and Gill D. Modified spin-echo method for measuring nuclear times. Review of Scientific Instruments 29 (1958) 688-691
25. Misimi E., Erikson U., Digre H., Skavhaug A., and Mathiassen J.R. Computer vision-based evaluation of pre- and postrigor changes in size and shape of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar) fillets during rigor mortis and ice storage: Effects of perimortem handling stress. Journal of Food Science 73 (2008) E57-E68
26. Nakayama T., Da-Jia L., and Ooi A. Tension changes of stressed and unstressed carp muscle isometric rigor contraction and resolution. Nippon Suisan Gakkaishi 58 (1992) 1517-1522
27. Offer G., and Knight P. The structural basis of water-holding in meat. Part 1: General principles and water uptake in meat processing. In: Lawrie R. (Ed). Developments in meat science Vol. 4 (1988), Elsevier Science Publishers Ltd., Barking, Essex, UK 63-172
28. Offer G., and Trinick J. On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Science 8 (1983) 245-281
29. 23Na magnetic resonance imaging: Distribution of brine in muscle. Magnetic Resonance Imaging 12 (1994) 131-137
30. Sigholt T., Erikson U., Rustad T., Johansen S., Nordtvedt T.S., and Seland A. Handling stress and storage temperature affect meat quality of farm-raised Atlantic salmon (Salmo salar). Journal of Food Science 62 (1997) 898-905
31. Tingle J.M., Pope J.M., Baumgartner P.A., and Sarafis V. Magnetic resonance imaging of fat and muscle distribution in meat. International Journal of Food Science and Technology 30 (1995) 437-446
32. 23Na MRI studies of Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations. Journal of the Science of Food and Agriculture 87 (2007) 2676-2683
33. Veliyulin E., Aursand I.G., and Erikson U. Study of fat and water content in Atlantic salmon (Salmo salar) by low-field NMR and MRI. In: Engelsen S.B., Belton P.S., and Jakobsen H.J. (Eds). Magnetic resonance in food science - The multivariate challenge (2005), The Royal Society of Chemistry, Cambridge 148-155 (Special Publication No. 299)
34. 23Na magnetic resonance imaging of model foods. Journal of Agricultural and Food Chemistry 57 (2009) 4091-4095
35. 1NMR relaxometry study. Journal of Agricultural and Food Chemistry 54 (2006) 8589-8597