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Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets
Author(s) -
Jittinandana S.,
Kenney P.B.,
Slider S.D.,
Mazik P.,
BebakWilliams J.,
Hankins J.A.
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.tb14114.x
Subject(s) - smoked fish , food science , fish <actinopterygii> , arctic char , fish products , chemistry , quality (philosophy) , char , fishery , environmental science , biology , organic chemistry , philosophy , epistemology , trout , pyrolysis , salvelinus
Arctic char hatched at 6.5 and 9.5 °C and later divided into large, medium, and small size groups were assigned to processing (1) without handling stress, (2) immediately after handling stress, (3) at 24 h after handling stress, and (4) at 48 h after handling stress. Stress reduced gut weight and muscle a* value, increased muscle L* for the 9.5 °C group, decreased muscle L* for the 6.5 °C group, and increased fillet weight loss after brining. Fillets from the stressed, 9.5 °C group absorbed more brine, increasing salt and ash content of smoked products. A 24‐h stress recovery decreased total‐ and water‐phase salt. Fish hatched at 9.5 °C appeared to be more sensitive to handling stress than fish hatched at 6.5 °C. A 48‐h stress recovery increased gut weight and enhanced muscle L*.