Quality Characterization of Farmed Atlantic Halibut During Ice Storage

Abstract

ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: A quality index method (QIM) was dev : A quality index method (QIM) was dev : A quality index method (QIM) was dev : A quality index method (QIM) was dev : A quality index method (QIM) was developed for far eloped for far eloped for far eloped for far eloped for farmed A med A med A med A med Atlantic halibut, and together with instr tlantic halibut, and together with instr tlantic halibut, and together with instr tlantic halibut, and together with instr tlantic halibut, and together with instrumenumen-umen-umenumental, chemical, sensor tal, chemical, sensor tal, chemical, sensor tal, chemical, sensor tal, chemical, sensory y y y y, and bacter , and bacter , and bacter , and bacter , and bacteriological analysis iological analysis iological analysis iological analysis iological analysis, quality changes of halibut stor , quality changes of halibut stor , quality changes of halibut stor , quality changes of halibut stor , quality changes of halibut stored on ice for 26 d was ev ed on ice for 26 d was ev ed on ice for 26 d was ev ed on ice for 26 d was ev ed on ice for 26 d was evaluated. aluated. aluated. aluated. aluated.

Effects of dietary enrichment with alpha-tocopherol acetate and post-harvest filleting on lipid oxidation and flesh quality of tropical farmed barramundi (Lates calcarifer)

“…A lightening of colour is frequently reported for fish flesh over prolonged storage periods (Robb et al, 2000;Ruff et al, 2002;Choubert and Baccaunaud, 2006;Guillerm-Regost et al, 2006). Barramundi flesh in this study generally became lighter (increased L*) over the 14 days of storage, although lightness of whole ungutted fish peaked at day 9 before stabilising.…”

“…Flesh colour is also known to be affected by lipid oxidation in fish (Buchanan and Thomas, 2008;Guillerm-Regost et al, 2006;Hamre et al, 2003;Li et al, 1998;Sohn et al, 2005;Wetterskog and Undeland, 2004). A lightening of colour is frequently reported for fish flesh over prolonged storage periods (Robb et al, 2000;Ruff et al, 2002;Choubert and Baccaunaud, 2006;Guillerm-Regost et al, 2006).…”

“…Lightening in fillets over the storage period was somewhat constrained by α-tocopherol enrichment, although the most pronounced reduction was achieved via post-harvest processing technique with whole ungutted fish showing the least changes during storage. Progressive lightening is likely related to muscle structure alterations during rigor (Guillerm-Regost et al, 2006), causing alterations in light scattering properties (Erikson and Misimi, 2008), although Stien et al (2005) highlight reductions in the translucency of fish muscle, leading to alterations in light-absorbing and reflecting properties (Ozbay et al, 2006).…”

Relationship between Muscle pH and Flesh Color of Atlantic Halibut

“…With respect to Atlantic salmon ( Salmo salar ) this quality trait is judged to be of significant importance (Shahidi and others 1998). For flatfish, such as Atlantic halibut ( Hippoglossus hippoglossus ) and turbot ( Scophthalmus maximus ), whiteness is an important quality attribute, where fresh fillets will change from an opaque, bluish and crème color to more milky and yellowish color along with storage duration (Guillerm‐Regost and others 2006). For white fish, there are many factors which are reported to alter flesh color including blood residue (Roth and others 2007b), fat content, and lipid oxidation (Ruff and others 2002), season (Haugen and others 2006), storage conditions (Stien and others 2005; Guillerm‐Regost and others 2006), maturation (Roth and others 2007a), and slaughter conditions (Stien and others 2005; Kristoffersen and others 2006).…”

“…Previous studies on pork, beef (Mancini and Hunt 2005), and poultry (Holownia and others 2003) identify a clear relationship between muscle pH and color. For fish it is generally assumed that pH is of importance, as alternating color is observed in early postmortem stages of storage, while the pH is declining (Robb and others 2000; Stien and others 2005; Guillerm‐Regost and others 2006; Erikson and Misimi 2008). In addition, pH dependent color has been reported in Atlantic cod ( Gadus morhua ) fillets injected with Ca 2+ and Mg 2+ salts (Lauritzsen and others 2004), although this does not represent fresh fillets.…”