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Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle
Author(s) -
GÓMEZGUILLÉN M.C.,
MONTERO P.,
HURTADO O.,
BORDERÍAS A.J.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb15955.x
Subject(s) - solubility , sarcoplasm , food science , chemistry , softening , fish <actinopterygii> , fishery , biochemistry , biology , endoplasmic reticulum , statistics , mathematics , organic chemistry
Various biological characteristics influencing the quality of farmed salmon and smoked muscle were studied. No great differences in proximate composition were observed among raw fish. Stress produced a slight decrease in protein solubility at 0.8 M NaCl and also slight variations in electrophoretic profile. This was accompanied by a certain degree of muscle softening. Thirty‐days starvation produced slight depletion of the sarcoplasmic fraction, collagen insolubilization, and muscle hardening. The effect of triploidy was more evident in sea‐caged fish, resulting in lower protein solubility at 0.05M NaCl and lower insoluble collagen than diploids. After smoking, protein solubility at 0.8M NaCl was highest in stressed fish, and non‐starved fish collagen became insolubilized.