A novel tensile test method to assess texture and gaping in salmon fillets

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Ashton, Thomas J ^a   Michie, Ian ^b   Johnston, Ian A ^a  

^a UNIVERSITY OF ST ANDREWS   (United Kingdom)

^b Ross House   (United Kingdom)

Author keywords

Atlantic salmon; Flesh quality; Gaping; Soft flesh; Tensile strength; Texture analysis

Indexed keywords

ANIMAL; ARTICLE; ATLANTIC SALMON; CLUSTER ANALYSIS; COMPARATIVE STUDY; COOKING; FOOD HANDLING; FOOD INDUSTRY; FOOD PRESERVATION; HARDNESS; HUMAN; IMAGE PROCESSING; METHODOLOGY; NONPARAMETRIC TEST; PHYSICAL CHEMISTRY; QUALITY CONTROL; REPRODUCIBILITY; SEA FOOD; SENSATION; SHEAR STRENGTH; TENSILE STRENGTH; ANALYSIS; PROCEDURES;

ANIMALS; CLUSTER ANALYSIS; COOKERY; FOOD PRESERVATION; FOOD TECHNOLOGY; FOOD-PROCESSING INDUSTRY; HARDNESS; HUMANS; IMAGE PROCESSING, COMPUTER-ASSISTED; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; REPRODUCIBILITY OF RESULTS; SALMO SALAR; SEAFOOD; SENSATION; SHEAR STRENGTH; STATISTICS, NONPARAMETRIC; TENSILE STRENGTH; COOKING;

SALMO SALAR;

EID: 77952935861     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01586.x     Document Type: Article

References (39)

1. Barroso M, Careche M, Borderías AJ. Quality control of frozen fish using rheological techniques. Trends Food Sci Tech 1998, 9:223-9.
2. Bencze Røra AM, Kvale A, Mørkøre T, Rørvik KA, Steien SH, Thomassen MS. Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics. Food Res Int 1999, 31:601-9.
3. Birkeland S, Bencze Røra AM, Skara T, 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 2004, 37:273-86.
4. Bourne MC. Texture profile analysis. Food Technol 1978, 32:62-66.
5. Bracho G, Haard NF. Determination of collagen crosslinks in rockfish skeletal muscle. J Food Biochem 1990, 14:435-51.
6. Casas C, Martinez O, Guillen MD, Pin C, Salmeron J. Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet, determined by different methods. Food Control 2006, 17:511-5.
7. Cheret R, Delbarre-Ladrat C, Lamballerie-Anton MD, Verrez-Bagnis V. Calpain and cathepsin activities in post mortem fish and meat muscles. Food Chem 2007, 101:1474-9.
8. Dunajski E. Texture of fish muscle. J Text Stud 1980, 10:301-18.
9. Einen O, Thomassen M. Starvation prior to slaughter in Atlantic salmon (Salmo salar) II. White muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets. Aquaculture 1998, 169:37-53.
10. Espe M, Ruohonen K, Bjornevik M, Froyland L, Nortvedt R, 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 2004, 240:489-504.
11. Goll DE, Thompson VF, Li H, Wei W, Cong J. The Calpain System. Physiol Rev 2003, 83:731-801.
12. Hatae K, Yoshimatsu F, Matsumoto JJ. Role of muscle fibres in contributing firmness of cooked fish. J Food Sci 1990, 55:693-6.
13. Hurling R, Rodell JB, Hunt HD. Fibre diameter and fish texture. J Text Stud 1996, 27:679-85.
14. Sensory Analysi-General guidance for the design of test rooms 1988, ISO, Genève, Intl. Organization for Standardisation, Ref. No. ISO 8589
15. Sensory Analysis-Guidelines for the use of quantitative response scales 2003, ISO, Genève, Intl. Organization for Standardisation, Ref. No. ISO 4121
16. Sensory Analysis-Methodology-General guidance 2005, ISO, Genève, Intl. Organization for Standardisation, Ref. No. ISO 6658
17. Sensory Analysis-General guidance for the staff of a sensory evaluation laboratory, part 1. Staff responsibilities 2006a, ISO, Genève, Intl. Organization for Standardisation, Ref. No. ISO 13300-1
18. Sensory Analysis-General guidance for the staff of a sensory evaluation laboratory, part 2. Recruitment and training of panel leaders 2006b, ISO, Genève, Intl. Organization for Standardisation, Ref. No. ISO 13300-2
19. Jerret AR, Stevens J, Holland AJ. Tensile properties of white muscle in rested and exhausted chinook salmon (Oncorhynchus tshawytscha). J Food Sci 1996, 61:527-32.
20. Johnston IA, Alderson R, Sandham C, Dingwall A, Mitchell D, Selkirk C, Nickell D, Baker R, Robertson B, Whyte D, Springate J. Muscle fibre density in relation to the colour and texture of smoked Atlantic salmon (Salmo salar). Aquaculture 2000, 189:335-49.
21. Johnston IA, Manthri S, Alderson R, Campbell P, Mitchell D, Whyte D, Dingwall A, Nickell D, Selkirk C, Robertson B. Effects of dietary protein level on muscle cellularity and flesh quality in Atlantic salmon with particular reference to gaping. Aquaculture 2002, 210:259-83.
22. Johnston IA, Li X, Vieira VLA, Nickell D, Dingwall A, Alderson R, Campbell P, Bickerdike R. Muscle and flesh quality traits in wild and farmed Atlantic salmon. Aquaculture 2006, 256:323-36.
23. Jonsson A, Sigurgisladottir S, Hafsteinsson H, Kristbergsson K. Textural properties of raw Atlantic salmon (Salmo salar) fillets measured by different methods in comparison to expressible moisture. Aquacult Nutr 2001, 7:81-89.
24. Kiessling A, Espe M, Ruohonen K, Morkore T. Texture, gaping and colour of fresh and frozen Atlantic salmon flesh as affected by pre-slaughter iso-eugenol CO2 anaesthesia. Aquaculture 2004, 236:645-57.
25. Kiessling A, Ruohonen K, Bjornevik M. Muscle fibre growth and quality in fish. Arch Tierz, Dummerstorf 2006, 49:137-46.
26. Lavéty J, Afolabi OA, Love RM. The connective tissues of fish. Int J Food Sci Tech 1988, 23:23-30.
27. Lepetit J, Favier R, Grajales A, Skjervold PO. A simple cryogenic holder for tensile testing of soft biological tissues. J Biomech 2004, 37:557-62.
28. Li X, Bickerdike R, Lindsay E, Campbell P, Nickell D, Dingwall A, Johnston I. Hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoked Atlantic Salmon (Salmo salar L.) flesh. J Agric Food Chem 2005, 53:6844-50.
29. Michie I. Causes of downgrading in the salmon farming industry. Farmed fish quality 2001, 129-36. Kestin SCWarriss PD. In, editors, Oxford, U.K., Fishing News Books, p
30. Mørkøre T, Einen O. Relating sensory and instrumental analyses of Atlantic salmon. J Food Sci 2003, 68:1492-7.
31. Nanton DA, Vegusdal A, Rora AMB, Ruyter B, Baeverfjord G, Torstensen BE. Muscle lipid storage pattern, composition, and adipocyte distribution in different parts of Atlantic salmon (Salmo salar) fed fish oil and vegetable oil. Aquaculture 2007, 265:230-43.
32. Periago MJ, Ayala MD, Lopez-Albors O, Abdel I, Martinez C, Garcia-Alcazar A, Ros G, Gil F. Muscle celularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L. Aquaculture 2005, 249:175-88.
33. Robb DHF, Kestin SC, Warriss PD, Nute GR. Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar). Aquaculture 2002, 205:345-58.
34. Roth B, Slinde E, Arildsen J. Pre or post mortem muscle activity in Atlantic salmon (Salmo salar). The effect on rigor mortis and the physical properties of flesh. Aquaculture 2006, 257:504-10.
35. Sigurgisladottir S, Hafsteinsson H, Jonsson A, Lie O, Nortvedt R, Thomassen M, Torrissen O. Textural properties of raw salmon fillets as related to sampling method. J Food Sci 1999, 64:99-104.
36. Torrissen O, Sigurgisladottir S, Slinde E. Texture and technological properties of fish. Farmed fish quality 2001, 42-57. Kestin SC, Warriss PD, In, editors, Oxford, U.K., Fishing News Books, p
37. Veland JO, Torrissen OJ. The texture of Atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner Bratzler test. J Sci Food Agric 1999, 79:1737-46.
38. Weinberg ZG, Angel S. Stress relaxation and tensile strength testing of a processed fish product. J Text Stud 1984, 15:59-66.
39. Young A, Morris PC, Hungerford FA, Sinnott R. The effects of diet, feeding regime and catch-up growth on flesh quality attributes of large (1+ sea winter) Atlantic salmon, Salmo salar. Aquaculture 2005, 248:59-73.