Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring

LWT

Volumn 43, Issue 6, 2010, Pages 910-918

  Martinez, Olaia ^a   Salmerón, Jesús ^a   Guillén, María D ^a   Casas, Carmen ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Properties; Salmon; Smoke flavouring; Temperature

Indexed keywords

FOOD STORAGE; ODORS; SMOKE;

COLOR INTENSITY; FREEZING TREATMENTS; LIQUID SMOKE FLAVOURING; PHYSICO-CHEMICALS; PROPERTY; SALMON; SALMON SALMO SALAR; SHELF LIFE; SMOKE FLAVORINGS; SMOKED SALMON;

FREEZING;

SALMO SALAR;

EID: 77949568251     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.01.026     Document Type: Article

References (45)

1. Ando M., Yoshimoto Y., Inabu K., Nakagawa T., and Makinodan Y. Post-mortem change of three-dimensional structure of collagen fibrillar network in fish muscle pericellular connective tissue corresponding to post-mortem tenderization. Fisheries Science 61 (1995) 327-330
2. AOAC. Trimethylamine nitrogen in seafood. AOAC official method 971.14 (1995), Association of Official Analytical Chemists, Arlington, Virginia
3. Ashie I.N.A., Snith J.P., and Simpson B.K. Spoilage and shelf-life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition 36 (1996) 87-121
4. Barroso M., Careche M., and Borderías A.J. Quality control of frozen fish using rheological techniques. Trends in Food Science and Technology 9 (1998) 223-229
5. Bourne M.C. Texture profile analysis. Food Technology 32 (1978) 62-66
6. Brown D., and Rothery P. In: Brown D., and Rothery P. (Eds). Models in biology: Mathematics, statistics and computing (1994), John Wiley and Sons, Chichester
7. Bugueño G., Escriche I., Martinez-Navarrete N., Camacho M.M., and Chiralt A. Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques. Food Chemistry 81 (2003) 85-90
8. Burk R.F., Trumble M.J., and Lawrence R.A. Rat hepatic cytosolic GSH-dependent enzyme protection against lipid peroxidation in the NADPH microsomal lipid peroxidation system. Biochemical and Biophysical Acta 618 (1980) 35-41
9. Cardinal M., Gunnlaugsdottir H., Bjoernevik M., Ouisse A., Vallet J.L., and Leroi F. Sensory characteristics of cold smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements. Food Research International 37 (2004) 181-193
10. Chapman K.W., Sagi Y., Hwang K.T., and Rogenstein J.M. Extra-Cold storage of hake and mackerel fillets and mince. Journal of Food Science 58 (1993) 1208-1211
11. Dalgaard P., Gram L., and Huss H.H. Spoilage and shelf life of cod fillets packed in vacuum or modified atmospheres. International Journal of Food Microbiology 19 (1993) 283-294
12. Dondero M., Cisternas F., Carvajal L., and Simpson R. Changes in quality of vacuum-packed cold smoked salmon (Salmo salar) as a function of storage temperature. Food Chemistry 87 (2004) 543-550
13. Duun A.S., and Rustad T. Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at -1.4 and -3.6 °C. Food Chemistry 106 (2008) 122-131
14. Fennema O.R. Comparative water holding properties of various muscle foods. Journal of Muscle Foods 1 (1990) 363-381
15. Gallart-Jornet L., Rustad T., Barat J.M., Fito P., and Escriche I. Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets. Food Chemistry 103 (2007) 1268-1281
16. Gómez-Guillen M.C., Montero P., Hurtado O., and Borderias A.J. Biological characteristics affect the quality of farmed Atlantic salmon and smoked muscle. Journal of Food Science 65 (2000) 53-60
17. Gonzalez E., Villarino A., Garcia M.C., Garcia M.T., and Garcia M.C. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method. Food Control 16 (2005) 77-85
18. Goulas A.E., and Kontominas M.G. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry 93 (2005) 511-520
19. Hansen L.T., Gill T., Rontved S.D., and Huss H.H. Importance of autolysis and microbiological activity on quality of cold-smoked salmon. Food Research International 29 (1996) 181-188
20. Hashimoto K., Watanabe S., Kono M., and Shiro K. Muscle protein composition of sardine and mackerel. Bulletin of the Japanese Society of Scientific Fisheries 45 (1979) 1435-1441
21. Hsieh Y.L., and Regenstein J.M. Texture changes of frozen stored cod and ocean perch minces. Journal of Food Science 54 (1989) 824-826
22. Hultmann L., Rora A.M., Steinsland I., Skara T., and Rustad T. Proteolytic activity and properties of proteins in smoked salmon (Salmo salar). Effects of smoking temperature. Food Chemistry 85 (2004) 377-387
23. Hultmann L., and Rustad T. Textural changes during iced storage of salmon (Salmo salar) and cod (Gadus morhua). Journal of Aquatic Food Product Technology 11 (2002) 105-123
24. Hurling R., and McArthur H. Thawing, refreezing and frozen storage effects on muscle functionality and sensory attributes of frozen cod (Gadus morhua). Journal of Food Science 61 (1996) 1289-1296
25. ISO. International Organization for Standardisation ISO 8586-1993. Sensory analysis. General guidance for the selection, training and monitoring of assessors (1993), Switzerland, Geneva
26. ISO. Determination of nitrogen content and calculation of crude protein content-Kjeldahl method. ISO 5983-1997 (1997), International Organization for Standardization
27. Jonsson A., Sigurgisladottir S., Hafsteinsson H., and Kristbergsson K. Textural properties of raw Atlantic salmon (Salmo salar) fillets measured by different methods in comparison to expressible moisture. Aquaculture Nutrition 7 (2001) 81-89
28. Leroi F., Joffraud J.J., Chevalier F., and Cardinal M. Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physicochemical parameters. Journal of Applied Microbiology 90 (2001) 578-587
29. Lund K.E., and Nielsen H.H. Proteolysis in salmon (Salmo salar) during cold storage: effects of storage time and smoking process. Journal of Food Biochemistry 25 (2001) 379-395
30. Lyhs U., Lahtinen J., Fredriksson-Ahomaa M., Hyytia-Trees E., Elfing K., and Korkeala H. Microbiological quality and shelf life of vacuum-packaged "gravid" rainbow trout stored at 3 and 8 °C. International Journal of Food Microbiology 70 (2001) 221-230
31. Mackie I.M. The effects of freezing on flesh proteins. Food Reviews International 9 (1993) 575-610
32. Mourente G., Diaz-Salvago E., Bell J.G., and Tocher D.R. Increased activities of hepatic antioxidant defence enzymes in juvenile gilthead sea bream (Sparus aurata, L.) fed dietary acidified oil: attenuation by dietary vitamin E. Aquaculture 214 (2002) 343-361
33. Nilsson, K. (1994). Quality of frozen rainbow trout. In: Effects of different freezing and thawing treatments. Doctoral thesis, Chalmers Tekniska Hegskola, Goteborg, Sweden.
34. O.J.E.U. Regulation (EC) No 853/2004 laying down specific hygiene rules for on the hygiene of foodstuffs. Official Journal of the European Union (2004)
35. Oliveira E., Antunes J., and Oetterer M. Use of smoking to add value to the salmoned trout. Brazilian Archives of Biology and Technology 49 (2006) 57-62
36. Refsgaard H.H.F., Brockhoff P.B., and Jensen B. Sensory and chemical changes in farmed Atlantic salmon (Salmo salar) during frozen storage. Journal of Agricultural and Food Chemistry 46 (1999) 3473-3479
37. Reid R.A., Durance T.D., Walker D.C., and Reid P.E. Structural and chemical changes in the muscle of chum salmon (Oncorynchus keta) during spawning migration. Food Research International 26 (1993) 1-9
38. Rora A.M., Kvale A., Morkore T., Rorvik K.A., Stein S.H., and Thomassen M.S. Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics. Food Research International 31 (1998) 601-609
39. Sallam K.I. Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids. Food Chemistry 101 (2007) 592-600
40. Sigurgisladottir S., Sigurdardottir M.S., Torrissen O., Vallet J.L., and Hafsteinsson H. Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets. Food Research International 33 (2000) 847-885
41. Siskos I., Zotos A., Melidou S., and Roussa T. The effect of liquid smoking of fillets of trout (Salmo gairdnerii) on sensory, microbiological and chemical changes during chilled storage. Food Chemistry 101 (2007) 458-464
42. Sivertsvik M., Rosnes T., and Kleiberg G.H. Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets. Journal of Food Science 68 (2003) 1467-1472
43. Torrissen, O., Bencze-Rora, A. M., Nortvedt, R., Espe, M., Jorgensen, L., Sorensen, N. K., & et al. (2000). Atlantic salmon quality and market responses. In: Program & abstract of the ninth international symposium on nutrition & feeding in fish (pp. 75). Miyazaki, Japan.
44. Truelstrup L., Drewes S., and Huss H. Microbiological quality and shelf life of cold-smoked salmon from three different processing plants. Food Microbiology 15 (1998) 137-150
45. Visessanguan W., Benjakul S., Riebroy S., and Thepkasikul P. Changes in composition and functional properties of proteins and their contributions to Nham characteristics. Meat Science 66 (2004) 579-588