The effect of collagenase, water and calcium chloride on the removal of Salmo salar (salmon) and Oncorhynchus mykiss (trout) pin bones

Abstract

The aim of this study was to determine the influence of the fillet structure on the deboning force required to remove salmon and trout pin bones. Salmon and trout fillets with differing fillet structure were used, in order to study the importance of the fillet structure on the deboning process. In the first test naturally gaping and non-gaping fillets were compared. To confirm the role that the collagen plays within the fillet structure, the fillets underwent series of treatments. Fillets were put into (i) a collagenase solution to remove the collagen in the fillet and (ii) a calcium chloride solution to determine if collagen was the main influential factor. Both treated salmon and trout fillets were again compared to untreated fillets from the same batch. The results indicate that collagenase and calcium chloride have a large interaction on deboning force compared to water or no treatments.

Effect of some antimicrobials on quality and shelf life of freshwater tilapia ( Oreochromis niloticus )

“…Treatment with food grade CaCl 2 helps extending the shelf life of a wide variety of food, maintaining desirable texture and flavor properties, and adding a salty taste to pickles without increasing sodium content. Advanced processing applications include meat tenderization (Boleman et al., 1995), fish marination (Taylor., 2019), reduction of pulling force required to remove the pin bones from fish fillets (Schroeder et al., 2018) and fish preservation (Arifin & AlSabban, 2008 ) . The immediate effect of CaCl 2 (Table 6 and Figure 4) explored significant ( p < .05) effect against target bacterial groups.…”

“…The higher bacterial count of the citric acid compared to lactic pretreated sample can also be attributed to its higher molecular size and lower antimicrobial property (Ouattara et al, 1997). (Boleman et al, 1995), fish marination (Taylor., 2019), reduction of pulling force required to remove the pin bones from fish fillets (Schroeder et al, 2018) and fish preservation (Arifin & AlSabban, 2008 (Chinivasagam et al, 1996).…”

Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography

“…However, the volume of the Trout pin bones compared with Salmon pin bones suggests that perhaps this is one of the reasons for the difficulties experienced during industrial processing. More work is being carried out on the removal of trout and salmon pin bones, including our own work (Schroeder et al 2018 ), but also the use of ultrasound to lower the pin bone force (Skjelvareid et al 2017 ).…”

“…Each pin bone was removed and total force needed to pull the bones out of the fish fillet were recorded and labelled, 29 pin bones recorded for salmon and 31 pin bones recorded for trout [labelled from the tail (31/29) all the way to the neck (1)]. Pin bones were selected as 29 for salmon and 31 for trout based on previous work, where the authors (Schroeder et al 2018 ) showed that this was a natural variance between the species of fish (Balaban et al 2015 ).…”

“…During this study, variation in the pulling force of pin bones was observed and the authors suggested that it was due to the sampling regime and moisture content of the pin bones, although no further work was included. Our previous study reported the use of calcium chloride and collagenase treatments for the successful reduction of pulling force associated with pin bones from salmon and trout (Schroeder et al 2018 ). Conflicting literature showed moisture contents of salmon flesh ranged from 77.06 to 80.89% (Dempson et al 2004 ), whereas Craft et al ( 2016 ) showed considerably lower moisture content for trout (59.5–63.7%).…”