Kinetics of salmon quality changes during thermal processing

Kong, Fanbin; Tang, Juming; Rasco, Barbara; Crapo, Charles A.

doi:10.1016/j.jfoodeng.2007.04.002

Cited by 151 publications

(128 citation statements)

References 26 publications

Supporting

Mentioning

112

Contrasting

Unclassified

Order By: Relevance

“…They also described a method to convert the RGB data into L * , a * , and b * units. Kong et al (2007) evaluated the quality of thermally processed salmon by heating salmon samples sealed in aluminum containers at constant temperatures to investigate color, heating time, heating temperature, weight loss, texture, and thiamine content. Based on heating experiments at temperatures ranging from 100℃ to 131.1℃, the study calculated the rate constants for L * , b * , and the activation energy E a in the Arrhenius equation, and showed 70 to 100 kJ/mol of E a .…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Color Change in Fish during the Grilling Process

Nakamura

Mao

Fukuoka

et al. 2011

FSTR

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Analysis of the Color Change in Fish during the Grilling Process

Nakamura

Mao

Fukuoka

et al. 2011

FSTR

View full text Add to dashboard Cite

“…Protein denaturation reduces dimension of myofibrils and collagen, resulting in shrinkage of muscle fiber diameter and sacromere length [36,[42][43][44][45]. Figure 3 shows also changes in longitudinal and transverse (results not represented) shrinkage, indicating that they mainly occurred along the muscle fiber.…”

Section: Texturementioning

confidence: 99%

“…Furthermore, oxidation of lipids is an important factor that also leads to browning of dried fish-muscles by interacting with proteins [34]. As processing temperature and time increased or moisture content decreased, more browning products were produced [35,36]. The L* and a* parameters of fish's muscles were significantly affected by time or moisture contents of the muscle (p < 0.05).…”

Section: Effect Of Drying On Some Quality Parametersmentioning

confidence: 99%

Effect of Air Drying on Color, Texture and Shrinkage of Sardine (Sardina pilchardus) Muscles

Nadia¹,

Bonazzi²,

Kechaou³

2011

J Nutr Food Sci

View full text Add to dashboard Cite

“…Kong et al (2007) and Skreede and Storebakken (1986) reported that the initial pigment concentration in salmon muscle is affected by feed intake; this factor varies by sample and species, making it difficult to control and therefore model. Salmon contains high levels of polyunsaturated fatty acids that are prone to oxidation and colour alteration during heating.…”

Section: Figmentioning

confidence: 99%

Comparison of Browning Colour Formation on the Surface of Fish Samples during Grilling

Llave¹,

Matsuda²,

Fukuoka³

et al. 2014

FSTR

View full text Add to dashboard Cite

Keywords: colour, fish species, browning, kinetic analysis, far-infrared radiation. IntroductionConsumers often assess the initial quality of a product by its colour and appearance, and colour serves as an indicator of proper food preparation. This is especially important when the selected heating process involves high temperatures, as in the case of infrared radiation grilling.The grilling of fish involves a phase change from liquid water to vapour. An evaporation front exists that divides the body of the food into two regions: the outer crust and the internal core (Wang and Sun, 2006). During grilling, when the surface temperature has reached 100℃, the evaporation zone begins to move toward the centre of the product and crust formation is initiated, which decreases the heat conductivity by acting as an insulator (Quaglia and Bucarelli, 2001). Several studies have analysed the internal core region. Garcia-Arias et al. (2003) reported that cooking induces water loss in fish, which, in most cases, increases its lipid and protein contents (on a dry-matter basis) and only some fat is lost in the case of high-fat fish. Similar results were observed by Gall et al. (1983) in broiled oily fish (mackerel) but not in other lower fat fish species (grouper and red snapper). On the other hand, a few studies have focused on the outer crust region. Wang and Sun (2006) reported that the crust layer increases in both thickness and browning colour formation as the grilling process proceeds.The latter region was taken in consideration in the present study because crust layer formation at the upper surface has an impact on grilled fish appearance.Thus, because "we also eat with our eyes," the significance of browning, a Maillard-type reaction, in consumer acceptance is TheoreticalKinetic study of browning reaction during grilling The browning kinetics theory used in this study to determine the activation energy (E a ) and frequency factor (k 0 ) of the calculated rate of L* c reduction of the samples was described in detail in our previous reports (Matsuda et al., 2013;Nakamura et al., 2011). Therefore, browning was modelled according to the change in colour intensity and did not directly involve chemical compounds.To determine the calculated a* c and b* c values, based on changes in L* c value, we employed the empirical equations reported in our previous reports. Materials and MethodsMaterials In this study, the light muscle of Japanese amberjack adults and alevin (Seriola quinqueradiata), Japanese Spanish mackerel (Scomberomorus niphonius), and salmon (Oncorhynchus masou) was used. Additionally, the results of red sea bream (Pagrus major) previously reported in Matsuda et al. (2013) were included for comparison purposes since the theoretical model for colour estimation used here was developed with this species. These fish species were chosen because they are commonly used for grilling. They were purchased from a fish market on the day of the experiment and were in all cases under rigor mortis. The skin and bones were removed, a...

show abstract

Kinetics of salmon quality changes during thermal processing

Cited by 151 publications

References 26 publications

Analysis of the Color Change in Fish during the Grilling Process

Analysis of the Color Change in Fish during the Grilling Process

Effect of Air Drying on Color, Texture and Shrinkage of Sardine (Sardina pilchardus) Muscles

Comparison of Browning Colour Formation on the Surface of Fish Samples during Grilling

Contact Info

Product

Resources

About