Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

Bahuaud, D.; Mørkøre, Turid; Langsrud, Øyvind; Sinnes, K.; Veiseth, E.; Ofstad, Ragni; Thomassen, Magny S.

doi:10.1016/j.foodchem.2008.03.075

Cited by 131 publications

(104 citation statements)

References 34 publications

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“…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).…”

Section: Resultssupporting

confidence: 92%

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

Sharifian¹,

Alizadeh

Mortazavi³

et al. 2011

J Food Sci Technol

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Refrigerated storage is the simplest method of preserving for short time handling and storage of fish. The objective of this study was to investigate the effects of refrigerated storage on the microstructure, physicochemical (proximate composition, pH, TVB-N, LHC), microbial (total mesophilic count, TMC and total psychrotrophic count, TPC) and sensory changes of grouper (Epinephelus coioides) fillets during a 14-day period at +4°C. The estimated TVB-N value was significantly different in all days of storage. TPC value reached to a limiting level for human consumption (10 7 microorganism/g) after the 10th day of storage while TMC remained under the limited acceptability until 14 days. Cellular tissue damage was observed after 7 days of storage. The shelf life of grouper was approximately~8-9 days according to the results of sensory, chemical and microbial analysis.

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Section: Resultssupporting

confidence: 92%

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

Sharifian¹,

Alizadeh

Mortazavi³

et al. 2011

J Food Sci Technol

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“…The main proteolytic system which is attributed to the weakening of myofibrillar proteins in fish is lysosomal cathepsins. A considerable number of articles have demonstrated the contribution of endogenous muscle protease enzymes to textural degradation of fish during iced, refrigerated, or frozen storage and thermal processing [1][2][3]. Existing studies have also examined the possible relation of those proteolytic enzymes to soft texture fish fillets on some well-known commercial species such as Atlantic salmon, Atlantic cod, rainbow trout, herring, carp, gilthead seabream, and lizard fish [1,[4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Preventing Soft Texture Fish Fillets through Brine Injection Technology

Harikedua

DeWitt

2017

Journal of Food Quality

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An exploratory study was conducted to determine if multineedle injection technology could deliver protease inhibitor ingredients into fish fillets at sufficient levels to inhibit protease activity. Pacific whiting is used as a model in this study. Fillet treatments ( = 8/treatment) included noninjection (C), injection of base brine containing 3% salt and 3% sodium tripolyphosphate (B), injection of base brine and 3% egg white (B EW ), and injection of base brine, 0.1% xanthan gum, and 3% dried potato extract (B PE ). Xanthan gum was used as a suspension aid. Actual brine incorporation was 12.2 ± 0.5%. Cathepsin L activity was evaluated at pH 5.5 (optimal pH) and ultimate pH. Quality measures evaluated included CIE Lab color, shear force, and lipid oxidation. Fillets injected with B EW and B PE were significantly lower in cathepsin L activity when measured at pH 5.5. B EW and B PE fillets were darker in appearance than B or C fillets. Untreated fillets (C) had higher variability in shear force value than treated fillets. There was no effect of treatment on lipid oxidation. Results suggested that injection technology can be utilized to incorporate protease inhibitor ingredients (3% EW or 3% PE) at levels sufficient to reduce cathepsin L activity in Pacific whiting fillets.

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“…Most of these studies have focused on the chemical, microbiology and physical analyses of foods in superchilling (Bahuaud et al 2008;Beaufort et al 2009;Duun andRustad 2007, 2008;Erikson et al 2011;Gallart-Jornet et al 2007;Ando et al 2004;Bao et al 2007). Very few studies show the relationship between ice crystals development and quality of food during superchilled storage.…”

Section: Introductionmentioning

confidence: 99%

Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Kaale

Eikevik

2015

J Food Sci Technol

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Changes in protein stability in relation to ice crystals development in salmon fillets during superchilled storage were studied. Due to the significant differences in ice crystal sizes observed in our previous studies, the protein solubility was analysed separately, at the surfaces and centres of the superchilled samples. The water-soluble proteins were stable for the entire storage time. The salt-soluble proteins in the superchilled samples were stable for 1 week of storage. The salt-soluble proteins were significantly decreased at day 7 and 14 of the centre and surface of the superchilled samples, respectively. In contrast, the salt-soluble proteins were significantly increased at day 21 both at the centre and surface of the superchilled samples. These findings are significant for the industry because it provides valuable information on the quality of food in relation to ice crystallization/recrystallization during superchilled storage.

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Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

Cited by 131 publications

References 34 publications

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

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

Preventing Soft Texture Fish Fillets through Brine Injection Technology

Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

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