Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (<i>Oncorhynchus kisutch</i>)

Rodrı́guez, Alicia; Maier, Liliana; Paseiro-Losada, P.; Aubourg, Santiago P.

doi:10.1080/10498850.2014.913753

Cited by 5 publications

(4 citation statements)

References 30 publications

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“…[26] In addition, it has been reported [17] 20 demerit points in bogue (B. boops) beneath the fish farm and caught from the natural environment and reported shelf life as 17 and 12 days, respectively. Higher than the shelf life of rainbow trout of this study [39] was found 17 days of shelf life for S. alpinus in ice, 20 days for Atlantic salmon (S. salar) in ice [6] and 17 days for aquacultured coho salmon (O. kisutch) in ice [40] and supported this findings with oxidized odor.…”

Section: Discussionsupporting

confidence: 71%

A practical quality index method (QIM) developed for aquacultured rainbow trout (Oncorhynchus mykiss)

Diler

Genç

2018

International Journal of Food Properties

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Quality index method (QIM) was developed for whole (W) and gutted (G) rainbow trout during ice storage. Draft schemes were modified and final schemes consisted of 30 and 15 demerit points, and 12 and 14 days of shelf life was found for whole and gutted rainbow trout, respectively. Linear regression was calculated with storage time and correlation of QI scores was found to be 0.98 and 0.99 for W and G samples, respectively. Moreover, the developed QIM for W and G rainbow trout with this study is a nondestructive and rapid method for the sensory evaluation of rainbow trout.

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Section: Discussionsupporting

confidence: 71%

A practical quality index method (QIM) developed for aquacultured rainbow trout (Oncorhynchus mykiss)

Diler

Genç

2018

International Journal of Food Properties

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“…The cooking loss rate was measured according to the method of RodrãGuez et al (2016). After sample collection, the muscle mass ( w 0 ) was determined.…”

Section: Methodsmentioning

confidence: 99%

Effects of pre‐freezing methods and storage temperatures on the qualities of crucian carp ( Carassius auratus var. pengze) during frozen storage

Zhang

Wang

et al. 2020

J. Food Process. Preserv.

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Pengze crucian carp was pre‐frozen by liquid nitrogen and freezer, and then stored at −20/−40°C and −20°C, respectively, for 15–60 days. Effects of pre‐freezing methods and storage temperatures on the qualities of fish were investigated. The pH showed a “V” trend. The soluble myofibrillar protein content, hardness, springiness, cohesiveness, gumminess, chewiness, and resilience decreased. Thiobarbituric acid value, total volatile basic‐nitrogen value, thawing and cooking loss rates increased with the extending of storage period. LF‐NMR analysis indicated that the water‐protein connection became less tight. Moreover the qualities decline degrees were higher for freezer pre‐frozen than liquid nitrogen pre‐frozen, and higher for −20°C storage than −40°C storage. Accordingly, compared with conventional freezer pre‐freezing and storage, liquid nitrogen pre‐freezing and low temperature storage could inhibit the oxidation and degradation, and keep better water holding and textural properties of muscle. The present study showed a great potential application in aquatic products processing industry. Practical applications In aquatic product enterprise, liquid nitrogen can be used to pre‐freeze fishes in seconds. And combined with low temperature storage, the oxidation and degradation of fish can be significantly inhibited. In addition, water holding capacity and textural properties of fish muscle can be better kept, and the shelf‐life of fish can be extended by several weekends in comparison with those of fishes pre‐frozen and stored in freezer.

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“…Changes in golden pompano texture profiles, including hardness and elasticity, determine the marketability of such products (Rodríguez et al, 2016). The structure of the connective tissue in its original state develops into a disordered and loose state during cold storage, with myofibrillar fragmentation and proliferation of specific spoilage bacteria on the surface of the fillet (Li et al, 2013).…”

Section: Change In Texturementioning

confidence: 99%

The preservation effect and mechanism of gelatin on golden pompano (Trachinotus blochii) fillets during cold storage

et al. 2019

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The effect of different concentrations of gelatin (0%, 2.5%, and 5%) and vacuum packaged on the preservation of golden pompano (Trachinotus blochii) fillets stored at 4 °C was studied over 14 days. The results suggested that both the gelatin groups (2.5% and 5%) showed a reduction in deterioration of colour, drip loss and texture compared to the control group (0%). On addition, the gelatin coating caused a slower reduction in the freshness indexes of the fish, such as total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total viable counts and pH. During a certain storage period, the gelatin notably prevented the deterioration of the golden pompano fillet at 4 °C. The 5% gelatin group showed the best effect on preserving the freshness indexes. Thus, the application of gelatin as a preservative is highly prospective for the preservation of fish fillets.

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Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch)

Cited by 5 publications

References 30 publications

A practical quality index method (QIM) developed for aquacultured rainbow trout (Oncorhynchus mykiss)

A practical quality index method (QIM) developed for aquacultured rainbow trout (Oncorhynchus mykiss)

Effects of pre‐freezing methods and storage temperatures on the qualities of crucian carp ( Carassius auratus var. pengze) during frozen storage

The preservation effect and mechanism of gelatin on golden pompano (Trachinotus blochii) fillets during cold storage

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