Salmon slaughtered by standard routines (control) or stressed by confinement for 10 min before stunning and then stored at 0.4 or 3.3ЊC for 9 days were compared. Handling stress led to lower muscle phosphocreatine (pϽ0.001), adenosine-5'-triphosphate (pϽ0.05) and shorter pre-rigor period. Storage temperature affected external quality index, white muscle pH and K-value (degradation products of ATP). Stress produced a softer fillet (pϽ0.001). A lower breaking strength (pϽ0.01) was found in fish stored at 0.4ЊC. Sensory tests distinguished the control/ stress groups within the 0.4ЊC chilling regime and the 0.4ЊC/3.3ЊC chilling groups within the control regime. Stress caused a lower score for texture (pϽ0.05) both at 0.4 and 3.3ЊC and for odor at 3.3ЊC in a descriptive sensory test. No detectable effects of stress or storage temperature were found on flavor or color.

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The effects of convective air-drying at 25, 40 and 70°C and freeze-drying on the quality of the edible kelp Saccharina latissima to be used for food was investigated. Based on the analysis of the carbohydrate and amino acid profiles, as well as polyphenol, fucoxanthin and ash contents, no significant differences were detected among sample groups and air-drying up to 70°C results in equally nutritious products at shorter processing times. Only the iodine content was found lower in freeze-dried compared to air-dried samples. The swelling capacity of the air-dried samples was significantly lower than in freeze-dried samples, particularly at high temperatures (40 and 70°C), reflecting alteration of the physico-chemical properties of the seaweed during air-drying (attributed to product shrinkage) and reduced capacity of the final product to rehydrate. Structural differences between air-dried products at 25 and 70°C may explain the differences in mouthfeel perception (dissolving rate) among the two sample groups observed during a sensory evaluation. Overall the drying temperature within this range did not alter the aroma (i.e. odor) nor the flavor intensity of the product. In food

The rigor mortis development of large Atlantic salmon was evaluated at a commercial plant using a sensory method, a mechanical rigorometer and low‐frequency vibrations. The fish were classified according to rigor state using a neural network. Assessments were done with fish subjected to two different levels of handling stress prior to slaughter. White muscle high‐energy phosphates and inosine monophosphate were used as indices of stress showing that handling stress may be considerable during commercial slaughter. Results indicate rigor assessment should be nondestructive and classificaton of rigor state was possible using a lowfrequency vibration method combined with a neural network.