Effect of chill storage under different icing conditions on sensory and physical properties of canned farmed salmon (<i>Oncorhynchus kisutch</i>)

Rodrı́guez, Alicia; Carriles, Nicolás; Aubourg, Santiago P.

doi:10.1111/j.1365-2621.2009.02135.x

Cited by 20 publications

(41 citation statements)

References 34 publications

(101 reference statements)

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“…This lipid class has been employed as a valuable measurement for the lipid hydrolysis development in most seafood. Concerning its formation during a fish canning process, two opposite effects are likely to occur . One side, the heating process can produce the hydrolysis development of high‐molecular‐weight lipid classes like PL and triacylglycerides (TG).…”

Section: Resultsmentioning

confidence: 99%

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Barbosa¹,

Trigo²,

Campos

et al. 2019

Euro J Lipid Sci & Tech

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This research focuses on the lipid fraction and the rancidity stability of commercial canned Atlantic Chub mackerel (Scomber colias). For it, two different concentrations of aqueous extracts of two abundant algae (Fucus spiralis and Ulva lactuca) are included in the brine‐packing (aq. 2% NaCl) medium during mackerel canning. Quality analyses are carried out after a 3‐month canned storage (20 °C). Phospholipids, sterols, and α‐tocopherol contents show a marked loss as a result of canning, this loss being mostly inhibited when considering the canned fish packed in the presence of the most concentrated algae extracts. Breakdown of free fatty acids and peroxides produced during the thermal treatment is inhibited by the presence of the algae extracts, a higher retention of such molecules being observed by increasing the algae extract concentration. Analysis of fluorescent compounds formation (tertiary lipid oxidation) shows a marked increase after canning, this increase being partly inhibited by the presence of antioxidant compounds present in the algae extracts; interestingly, oxidation inhibition is found more important in canned fish corresponding to F. spiralis batches than U. lactuca. A preservative effect on lipid constituents and rancidity development is concluded by the presence of algae extracts in the packing medium. Practical Applications: The extensive heat treatment involved during fish canning has been reported to produce breakdown of constituents, lipid damage (oxidation and hydrolysis) development showing a marked effect on nutritional and sensory properties; furthermore, this effect has shown to be greater when a brine medium is applied as packing system. Marine algae have been described as being a relevant source of chemical constituents including an antioxidant and antibacterial behavior. In the current work, employment of a commercial brine‐packing including aqueous algae extracts shows a preservative effect on the lipid fraction (composition and rancidity stability) during the canning process of Atlantic Chub mackerel. The proposed strategy may open the way to the development of a natural biopreservation for commercial canned fish due to the simple methodology employed and the abundancy of the two algae chosen for the study. Further research should envisage optimization of the preservative compounds extraction by advanced technologies. Aqueous extracts of algae Fucus spiralis and Ulva lactuca are included in the packing medium during Atlantic Chub mackerel (Scomber colias) canning. As a result, an inhibitory effect on lipid composition changes and rancidity development is obtained. Better results are observed by employing alga F. spiralis.

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Section: Resultsmentioning

confidence: 99%

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Barbosa¹,

Trigo²,

Campos

et al. 2019

Euro J Lipid Sci & Tech

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“…The Quantitative Descriptive Analysis (QDA) method was applied in order to assess changes in sensory properties of Coho salmon under chilled storage (Sveinsdóttir et al, 2002;Rodríguez et al, 2010). Ten panelists (five females and five males) with experience in sensory testing were selected and trained according to international standards (Howgate, 1992;ISO 3972, 1991;Codex Alimentarius, 1999).…”

Section: Sensory Analysesmentioning

confidence: 99%

“…Sensory, chemical, and microbiological changes occurring in wild Coho salmon stored at refrigerated conditions have been analyzed (Brown et al, 1980;Barnett et al, 1991;Luong et al, 1992). For cultivated Coho salmon, high-pressure technology was tested and found to enhance the shelf life during chilled storage (Aubourg et al, 2013), and slurry ice has been proven by Rodríguez et al (2010) to be a pre-treatment for quality preservation for Coho salmon canning.…”

mentioning

confidence: 98%

Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch)

Rodrı́guez

Maier

Paseiro-Losada

et al. 2015

Journal of Aquatic Food Product Technology

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This work focuses on changes in sensory and physical properties of coho salmon (Oncorhynchus kisutch) during chilled storage (24 days). A marked change (p < 0.05) in the results of sensory analysis was found in the flesh of raw chilled fish (fresh odor, elasticity, hardness, oxidized odor) and in the cooked flesh of the chill-stored fish (firmness, neutral flavor, oxidized flavor, oxidized odor) samples. Additionally, physical parameters (gaping, cooking loss) also showed changes (p < 0.05) during chilled storage. According to odor and flavor descriptors (fresh odor, oxidized odor, neutral flavor), salmon fish were not acceptable after 17 days of chilled storage.Universidad de Chile (Chile)-Consejo Superior de Investigaciones Cientificas (CSIC, Spain) Program 2003 CL 0013 FONDECYT Program (Chile) 112062

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“…The comparative effect of flake ice and slurry ice as previous slaughter and chilling conditions on sensory and physical properties of canned farmed coho salmon was studied (Rodríguez, Carriles, & Aubourg, 2010); hydrolytic chemical changes related to sensory and physical properties were also evaluated. 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.…”

Section: Canned Productsmentioning

confidence: 99%

Chemical composition and quality loss during technological treatment in coho salmon (Oncorhynchus kisutch)

Vinagre

Rodrı́guez

Larraín

et al. 2011

Food Research International

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Artículo de publicación ISICoho salmon (Oncorhynchus kisutch) supports an important farming production in parallel with capture delivery, giving rise to products of great economic importance in many countries. This review covers the research carried out during the last decades related to its employment as a food product. In the first part, studies carried out concerning the chemical constituent composition and nutritional value are reviewed; special attention is accorded to the wild/farmed fish comparison and to the effect of diet on lipid composition variations. In agreement to the great lability of chemical constituents of aquatic foods, the second part of the manuscript provides a revision of coho salmon research related to the chemical component changes produced during technological processing and their effects on nutritional and sensory losses; in this case, special attention is accorded to studies employing advanced technological strategies focused to partially inhibit the development of the different damage pathways.Universidad de Chile (Chile)–Consejo Superior de Investigaciones Científicas (CSIC, Spain) research program through the following projects: Project 2003 CL 0013, Project 2004 CL 0038 and Project 2006 CL 0034

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Effect of chill storage under different icing conditions on sensory and physical properties of canned farmed salmon (Oncorhynchus kisutch)

Cited by 20 publications

References 34 publications

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch)

Chemical composition and quality loss during technological treatment in coho salmon (Oncorhynchus kisutch)

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