Salmon Fillet Texture is Determined by Myofiber‐Myofiber and Myofiber‐Myocommata Attachment

Abstract

Atlantic salmon (Salmo salar) fillets were stored on ice for a maximum of 14 d to determine which muscle structures are associated with changes in texture and rigor. Texture was measured as shear force and the changes correlated with structural alterations. Texture decreased significantly within 24 h in parallel with loss of attachment of muscle fibers. Loss of rigor stiffness by 5 d was associated with myofiber detachment from the myocommata. These results show that fillet texture depends on several distinct structures and events, initially including breaks in the cell cytoskeleton and loss of fiber-fiber attachment and later breaks in the connective tissue and fiber detachment from the myocommata.

Effects of refrigerated storage on the microstructure and quality of Grouper (Epinephelus coioides) fillets

“…In fact, it was very difficult to recognize the muscle fibres after 14 days. The increase of myofibremyofibre detachments with storage time found in our study is in agreement with results of Bahuaud et al (2008), Ofstad et al (2006), andTaylor et al (2002). The changes at myofibrils structure are due to natural degradation from proteases and micro-organisms (Chéret et al 2005).…”

Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage

“…In the present study, a significant drop in fillet firmness between days 13 and 19 was observed. This drop may be explained by muscle decomposition caused by breaks in the cell cytoskeleton and loss of fibrefibre attachment and later breaks in the connective tissue, which could be related to textural changes in the fillets (Taylor, Fjaera, & Skjervold, 2002). Taylor et al (2002) stored pre rigor filleted salmon fillets on ice for up to 14 days, and showed that muscle decomposition could be related to textural changes in the fillets.…”

Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets

“…Fillets processed with the gentle method (26.6 AE 2.9 N) were significantly firmer (force) (P < 0:05) than those processed with the tough method (20.0 AE 2.4 N). Decrease in texture measured as shear force of Atlantic salmon fillets has its ultrastructural basis in loss of myofiber-to-myofiber attachments (Taylor, Fjaera, & Skjervold, 2002). Also, texture firmness (Jittinandana et al, 2002) and break strength (Indrasena, Hansen, & Gill, 2000) are inversely related to water content of smoked salmon fillets.…”