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Spoilage of Rested Harvested King Salmon ( Oncorhynchus tshawytscha )
Author(s) -
FLETCHER G. C.,
CORRIGAN V. K.,
SUMMERS G.,
LEONARD M. J.,
JERRETT A. R.,
BLACK S. E.
Publication year - 2003
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.1365-2621.2003.tb05810.x
Subject(s) - food spoilage , flesh , oncorhynchus , fish <actinopterygii> , food science , chemistry , zoology , fishery , shelf life , biology , bacteria , genetics
Laboratory‐reared king salmon were harvested using CO 2 anesthetizing (CO 2 ) or by rested harvesting techniques using AQUI‐S(tm) anesthetizing (AQUI‐S). Fish were killed by spiking, and flesh portions were stored in air packs (0°C) for 22 d. Headspace oxygen levels, sensory characteristics (raw and cooked), tensile properties, drip loss, gaping, pH, nucleotide derivatives, color, and bacterial counts were determined after 5 to 22 d of storage. All parameters except tensile properties showed significant trends with storage time. Oxygen levels were consistently lower in CO 2 packs whereas, on average, drip was lower in AQUI‐S samples, and L*‐values and bacterial numbers were higher in AQUI‐S samples. Overall, harvesting effects had minimal impact on the quality parameters measured.