Premium
Effect of chill storage under different icing conditions on sensory and physical properties of canned farmed salmon ( Oncorhynchus kisutch )
Author(s) -
Rodríguez Alicia,
Carriles Nicolás,
Aubourg Santiago P.
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02135.x
Subject(s) - oncorhynchus , icing , food science , turbidity , chemistry , slurry , fishery , fish <actinopterygii> , environmental science , biology , ecology , meteorology , environmental engineering , geography
Summary This work focuses the sensory and physical properties of canned farmed coho salmon ( Oncorhynchus kisutch ); the effect of flake ice and slurry ice as previous slaughter and chilling conditions was studied. Hydrolytic chemical changes related to sensory and physical properties were also evaluated in canned salmon. Thermal treatment led to a canned muscle showing higher firmness, lower cohesivity and colour changes (higher L* and b* values; lower a* values); filling oils showed higher turbidity scores and lower L* , a* and b* values than starting oil. Additionally, oxidised and putrid odour development in canned muscle and filling oil was low. However, previous icing condition and time (up to 9 days) provided no changes in canned muscle and filling oil, except for an increasing oxidised odour and turbidity in filling oil with chilling time. Meantime, free fatty acid formation and K value were markedly affected by previous icing system and time.