This work focuses the sensory and physical properties of canned farmed coho salmon (Oncorhynchus kisutch); the effect of flake ice and slurry ice as previous slaughter and chilling conditions was studied. Hydrolytic chemical changes related to sensory and physical properties were also evaluated in canned salmon. Thermal treatment led to a canned muscle showing higher firmness, lower cohesivity and colour changes (higher L* and b* values; lower a* values); filling oils showed higher turbidity scores and lower L*, a* and b* values than starting oil. Additionally, oxidised and putrid odour development in canned muscle and filling oil was low. However, previous icing condition and time (up to 9 days) provided no changes in canned muscle and filling oil, except for an increasing oxidised odour and turbidity in filling oil with chilling time. Meantime, free fatty acid formation and K value were markedly affected by previous icing system and time.The work was carried out in the Chilean University (Chile)-Consejo Superior de Investigaciones Cientı´ ficas (Spain) Program (Project 2006 CL 0034) and supported by the Secretarı´ a Xeral de I+D (Xunta de Galicia, Spain) (Project PGIDIT05TAL00701CT)

Whole, farmed Coho salmon (Oncorhynchus kisutch) were sacrificed in slurry ice (À1.5 C) then stored in this medium for further processing after 0, 5 and 9 days. They were cooked whole and the flesh was evaluated by sensory, physical and chemical techniques to establish if significant changes had occurred as a result of the storage period. Initial samples from harvest were also evaluated for comparison. There was evidence of increases in trimethylamine, lipid hydrolysis, lipid oxidation (anisidine and thiobarbituric acid values) and interaction compound formation (fluorescence and browning measurements). The fish structure became more breakable with longer storage but there were no changes in sensory assessments for rancid and putrid odours, so that scores were less than 0.5 on a 11-point scale. From the present results, primary and secondary lipid oxidation development and further interaction compound formation appear to be the main measurable indicators of quality changes in cooked Coho salmon. However, and according to sensory appreciation, slurry ice has shown to be a suitable medium for previous storage of Coho salmon for periods of up to 9 days.

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