Biological, chemical and organoleptic changes during maturation of farmed Atlantic salmon, Salmo salar

Aksnes, Anders; Gjerde, Bjarne; Roald, Sverre Ola

doi:10.1016/0044-8486(86)90295-4

Cited by 188 publications

(111 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…After cooking, significant decrease in moisture content was continued during storage period at both 4℃ and −18℃ (P < 0.05). As far as raw meat, our results are in agreement with previous studies carried out on salmon meat (Gonzalez-Fandos et al, 2005;Hultmann and Rustad, 2004;Aksnes et al, 1986).…”

Section: Resultssupporting

confidence: 83%

“…However, fat level significantly increased to 17.38% after cooking process with respect to raw meat and raw döner kebab. Previous study about salmon meat showed that fat level in salmon meat varied between 5% and 12.5% (Aksnes et al, 1986;Gonzalez-Fandos et al, 2005;Johnston et al, 2006). Similar to our results, it has been described that the decrease in the moisture content in fish meat leads an increase in the other components, such as protein, fat and ash during cooking process (Weber et al, 2008).…”

Section: Methodssupporting

confidence: 81%

“…Cooked döner kebabs found to increase the protein content to 28.64%. Previous studies indicated that protein content in salmon meat ranges from 19% to 22% (Gonzalez-Fandos et al, 2005;Aksnes et al, 1986).…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Quality Characteristics of Ready to Eat Salmon D^|^ouml;ner Kebab during Manufacture and Storage

Şimşek

Kılıç

2013

FSTR

View full text Add to dashboard Cite

The purpose of this study was to investigate the effects of marination, cooking and storage temperatures on physico-chemical and microbiological properties of salmon döner kebab. The raw meat, raw, cooked and stored döner kebabs were subjected to moisture, protein, fat, ash, color, pH, cholesterol, biogenic amines, oxidation, fatty acids profile, microbiological and sensory analysis. The major fatty acids in döner kebab were palmitic, oleic, omega-3 and omega-6 and unsaturated fatty acids were higher than saturated fatty acids (P < 0.05). It was found that −18℃ of storage was more effective than 4℃ for inhibition of oxidation, biogenic amine formation and microbial growth (P < 0.05). While cooking affected parameters evaluated (P < 0.05), marination did not have any significant effect. The study results indicated that salmon döner kebab could be beneficial to provide healthy meat products to consumer without posing any acceptability problems in terms of quality factors.

show abstract

Section: Resultssupporting

confidence: 83%

Section: Methodssupporting

confidence: 81%

See 1 more Smart Citation

Quality Characteristics of Ready to Eat Salmon D^|^ouml;ner Kebab during Manufacture and Storage

Şimşek

Kılıç

2013

FSTR

View full text Add to dashboard Cite

show abstract

“…Carotenoids have an important role as antioxidants and immunostimulants (Skarstein and Folstad, 1996), as well as in ornament development in mature fish (Aksnes et al, 1986). However, our study design did not allow us to examine this phenomenon in enough detail.…”

Section: Discussionmentioning

confidence: 65%

Quantitative genetic architecture of parasite-induced cataract in rainbow trout, Oncorhynchus mykiss

Kuukka-Anttila

Peuhkuri²,

Kolari³

et al. 2009

Heredity

View full text Add to dashboard Cite

Parasites impose costs on their hosts. The capability to fight against them is of great advantage, but may also be traded off with other traits. Although often observed at the phenotypic level, our knowledge of the extent to which such trade-offs are genetically determined is relatively poor. We tested this possibility with a farmed rainbow trout population suffering from natural Diplostomum spp. infections that cause cataracts in fish. We estimated the heritability of cataract severity and examined phenotypic and genetic correlations between cataract and a set of performance traits measured three times during a 3-year rearing period. A cataract score was used as an indicator of the host's capability to resist and/or tolerate the parasite. Our results showed moderate heritability for the cataract. Nevertheless, we found no evidence for a genetic or phenotypic trade-off between parasite resistance/tolerance and the measured performance traits. Initial body weight was not correlated with the cataract score. Phenotypic and genetic correlations of cataract severity with body mass and condition measured in the second and third year were strongly negative, indicating reduced growth and condition in fish with a high cataract score. The reduced body size and condition in cataract-bearing fish were probably reflected in the phenotypic association between a high cataract score and delayed maturity age in females. Put together, our study did not provide evidence of genetic or phenotypic trade-offs between Diplostomum resistance/tolerance and a number of performance traits. Therefore, selection for lessened Diplostomum-caused cataracts is unlikely to have a negative impact on the studied performance traits.

show abstract

“…-Correlation coefficients between the three methods of muscle pigmentation measurements used (calculated from the mcans for each scx in cach carotenoid-supplemcnted batches, n = 6). Hoffmann-La Roche Inc., Nutley, USA) colour card for salmon (Skrede et al, 1990;Smith et al, 1992); or an arbitrarly flesh colour scale with values of 1 (no visual pigmentation) to 8 (maximum red) (Foss et al, 1984;Aksnes et al, 1986;Foss et al, 1987;McCallum et al, 1987;Sommer et al, 1991). However, due to the inherent variability that occurs when measuring muscle pigmentation of fish using colour card (Skrede et al, 1990;Smith et al, 1992) the value of comparing results from one study with those of another is limited.…”

Section: Discussionmentioning

confidence: 99%

Muscle pigmentation changes during and after spawning in male and female rainbow trout,Oncorhynchus mykiss, fed dietary carotenoids

Choubert

Blanc

1993

Aquat. Living Resour.

View full text Add to dashboard Cite

Biological, chemical and organoleptic changes during maturation of farmed Atlantic salmon, Salmo salar

Cited by 188 publications

References 8 publications

Quality Characteristics of Ready to Eat Salmon D^|^ouml;ner Kebab during Manufacture and Storage

Quality Characteristics of Ready to Eat Salmon D^|^ouml;ner Kebab during Manufacture and Storage

Quantitative genetic architecture of parasite-induced cataract in rainbow trout, Oncorhynchus mykiss

Muscle pigmentation changes during and after spawning in male and female rainbow trout,Oncorhynchus mykiss, fed dietary carotenoids

Contact Info

Product

Resources

About