Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)

Chan, Sherry Stephanie; Roth, Bjørn; Skare, Maren; Hernar, Malin; Jessen, Flemming; Løvdal, Trond; Jakobsen, Anita Nordeng; Lerfall, Jørgen

doi:10.1016/j.aquaculture.2020.735381

Cited by 42 publications

(31 citation statements)

References 33 publications

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“…Storing and removal of fish in RSW also produced softer fillets as they had a significantly softer texture in comparison to iced fillets (p = 0.006). This was attested by Erikson et al 12 and Chan et al 5 who asserted that changing the chilling medium from RSW to storage with or without ice leads to significantly lower hardness. One would therefore expect that the fillets of RSW fish will cause a higher gaping incidence.…”

Section: Resultsmentioning

confidence: 91%

“…The puncture test showed that texture of raw fillets decreased throughout storage (p < 0.001), an established fact of muscle tenderization due to the gradual disintegration of connective tissues 5,33 . Afterwards, the divergence becomes minimal and gradually stabilizes through storage.…”

Section: Resultsmentioning

confidence: 99%

“…An unprecedented fish slaughter method has recently been introduced in the aquaculture industry, whereby fish slaughter is directly performed onboard fishing vessels at sea after the fish is pumped, gutted and bled then immediately superchilled at temperatures below 0 °C in RSW tanks during transportation 5 . This novel method condenses the traditional three-stage handling process, where fish are pumped into well-boats and transported to land before processing, into only one.…”

Section: Introductionmentioning

confidence: 99%

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A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

Chan

Roth

Jessen

et al. 2020

Sci Rep

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Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. Following the entire value chain, the whole salmon was further processed, and fillets were either chilled on ice or dry salted and cold-smoked. Changes in quality parameters including colour, texture, enzyme activity and microbial counts were also analyzed for 3 weeks. Our results showed that when fish were removed from the RSW tank after 4 days and further chilled for 3 days, an overall weight gain of 0.7%, salt uptake of 0.3% and higher WHC were observed. In contrast, ice-stored fish had a total weight loss of 1% and steady salt uptake of 0.1%. After filleting, raw fillets from whole fish initially immersed in RSW had better gaping occurrence, softer texture, lower cathepsin B + L activity but higher microbiological growth. Otherwise, there were no differences in drip loss nor colour (L*a*b*) on both raw and smoked fillets from RSW and iced fish. Storage duration significantly affected quality parameters including drip loss, colour, texture, enzyme activity and microbial counts in raw fillets and drip loss, WHC, redness and yellowness in smoked fillets.

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

Chan

Roth

Jessen

et al. 2020

Sci Rep

Self Cite

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“…Water holding capacity (WHC) and water activity ( a w ) are the ability of raw materials to retain moisture, which are used as major quality parameters to monitor the loss of tissue juice. Chan et al (2020) reported that WHC can affect the degradation of protein, further affect weight changes, water loss and muscle texture, which directly affects the profitability of producers and the appearance perception of consumers. Therefore, appropriate methods for investigating quality changes are of great importance for quality control in aquatic products industry (Wu, Pu, & Sun, 2019).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of quality changes in big‐eye tuna (Thunnus obesus) based on near‐infrared reflectance spectroscopy (NIRS) and low field nuclear magnetic resonance (LF‐NMR)

Lan¹,

Liu

et al. 2020

J Food Process Engineering

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The purpose of this study was to investigate the effect of temperature fluctuations on quality of big‐eye tuna (Thunnus obesus). In this work, different logistical processes, including cold chain (CK) and cold chain breaks (L1, L2), were simulated. Near‐infrared spectroscopy (NIRS) and low‐field nuclear magnetic resonance (LF‐NMR) were used for determination the quality changes. Meanwhile, water holding capacity (WHC), water activity (aw), sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), and scanning electron microscope (SEM) were measured. The results indicated that WHC dropped more than 20% in L2 group and the degradation rate of protein was accelerated with the increase of temperature for 216 hr. The curve of NIRS was showed the certain changing trends and its absorbance value showed a downward tendency, which had a decrease from 0.7 at 192 hr to CK > 0.4, L1 ≈ 0.4, L2 < 0.4 at 216 hr. The NIRS further exhibited the changing trend of freshness, which consistent with the results of WHC, SDS‐PAGE and SEM. LF‐NMR showed that immobilized water (T22) decreased while free water (T23) increased during processes. The results were coincidence with other indexes. Therefore, NIRS combined with LF‐NMR could effectively reflect the quality changes of big‐eye tuna during circulation.Practical applicationsNear‐infrared spectroscopy (NIRS) and Low‐field nuclear magnetic resonance (LF‐NMR) can be used to estimate the protein change and water migration of fish. This study indicated that NIRS and LF‐NMR could better characterize the quality change of big‐eye tuna during logistical processes. Moreover, this study provided a theory foundation for the application of NIRS and LF‐NMR on aquatic products.

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“…El pH en las muestras de salmón se mantuvo en unos niveles estables durante todo el período de conservación. Chan et al (2019) reportaron también una evolución estable de pH analizado en músculo de salmón entero y fileteado con valores de 6,4 a los 16 días de conservación en hielo. En cambio, las muestras de lubina y trucha sí obtuvieron diferencias significativas con respecto al tiempo de conservación (p<0,05), ya que se observó un leve aumento de 0,2 unidades al final del período de almacenamiento, con valores finales en torno a 7, los cuales están en concordancia con los obtenidos por otros autores en trucha Ozogul et al, 2017) y lubina (Özogul et al, 2016;Papadopoulos et al, 2003) almacenadas en hielo.…”

Section: Determinación De Phunclassified

Optimización del envasado y conservación refrigerada de dorada (Sparus aurata) fresca de acuicultura, entera y fileteada

Segura¹

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Chumillas, Directores de la Tesis doctoral "Optimización del envasado y conservación refrigerada de dorada (sparus aurata) fresca de acuicultura, entera y fileteada" INFORMA:Que la referida Tesis Doctoral, ha sido realizada por Dª. Laura Navarro Segura, dentro del Programa de Doctorado Técnicas Avanzadas en Investigación y Desarrollo Agrario y Alimentario, dando nuestra conformidad para que sea presentada ante el Comité de Dirección de la Escuela Internacional de Doctorado para ser autorizado su depósito. Informe positivo sobre el plan de investigación y documento de actividades del doctorando/a emitido por el Director/ Tutor (RAPI).La rama de conocimiento en la que esta tesis ha sido desarrollada es:

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Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)

Cited by 42 publications

References 33 publications

A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

Evaluation of quality changes in big‐eye tuna (Thunnus obesus) based on near‐infrared reflectance spectroscopy (NIRS) and low field nuclear magnetic resonance (LF‐NMR)

Optimización del envasado y conservación refrigerada de dorada (Sparus aurata) fresca de acuicultura, entera y fileteada

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