Liquid-holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature

Ofstad, Ragni; Kidman, Siw; Myklebust, Reider; Olsen, Ragnar L.; Hermansson, Anne‐Marie

doi:10.1016/s0023-6438(95)94599-7

Cited by 59 publications

(66 citation statements)

References 16 publications

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“…It was well documented that the liquid-holding capacity of raw muscle decreased with the storage time for several fish species including wild and farmed gilthead sea bream (Attouchi and Sadok 2010) Atlantic salmon (Rørå et al 2003) and rainbow trout (Mørkøre et al 2002). The LHC variations were reported to be related to muscle pH increase (Kristoffersen et al 2006), detachment of sarcolemma, gaps in the extra-cellular matrix, widening of the intermyofibrillar space, and transversal shrinkage of the muscle fibres (Olsson et al 2003a) and other factors such as ionic strength, and temperature (Ofstad et al 1995;Olsson et al 2003b). In the present study, variations in WHC may be explained by the increasing of pH values (Table 1), gaps in the extra- Microstructure assessment The Fig.…”

Section: Resultssupporting

confidence: 50%

“…Evens and Ranten (1975;cited by Hermansson 1986) indicated that the collagen fraction, and not the fat composition, influenced the quantity of fat loss in mammalian muscle. In the same way, Ofstad et al (1995) on Atlantic salmon, Mørkøre et al (2002) on rainbow trout and Attouchi and Sadok (2010) on wild and farmed gilthead sea bream did not find any correlation between muscle fat content and fat loss.…”

Section: Resultsmentioning

confidence: 76%

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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: 50%

Section: Resultsmentioning

confidence: 76%

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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“…LL is most affected by NaCl and pH changes when the ionic strength and muscle pH is low (Bertram, Kristensen, & Andersen, 2004;Ofstad, Kidman, Myklebust, Olsen, & Hermansson, 1995). In this study, the effect on LL was more pronounced in fillets injected with low salt concentrations compared to fillets injected with higher NaCl concentrations.…”

Section: Discussionmentioning

confidence: 51%

Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate

Åsli¹,

Rødbotten²,

Vogt³

et al. 2013

JFR

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The objective of this study was to produce lightly salted Atlantic salmon (Salmo salar L.) fillets with improved technical and sensory attributes. Brine containing 0, 50, 150 or 250 g/L NaCl with or without additional 25 g/L sodium bicarbonate (NaHCO 3 ) was injected into the fillets. 24 hours after injection, the muscle NaCl concentration ranged from 0.2 to 2.4%, and pH ranged from 6.18 to 6.48. Untreated fillets lost 1% weight, whereas the weight increase was 4% of the fillets injected with NaCl or a combination of NaCl and NaHCO 3 . Liquid loss (LL) during storage at 4°C for three days were similar for the untreated fillets and the fillets injected with 50 g/L NaCl (LL 12%), while LL was reduced to 7.5% with the addition of NaHCO 3 to the 50 g/L brine. LL was the lowest for the groups injected with 250 g/L NaCl. Injection of NaCl resulted in higher lipid oxidation compared with untreated fillets, determined as doubled levels of alkanals (4.3 vs. 10.4 ng/g) and pentenols (8.0 vs. 15.1 ng/g), but addition of NaHCO 3 counteracted the action of NaCl as a pro-oxidant. Furthermore, NaHCO 3 addition of the 50 g/L brine significantly improved the color of raw and cooked fillets (higher a*-value, Salmo Fan score, red/orange color tone). Sensory assessment of cooked fillet revealed that brine added NaHCO 3 gave superior odor (less rancid), flavor (less metallic) and higher scores for tenderness. In conclusion, addition of NaHCO 3 to the brine solutions improved liquid retention, storage stability, color, odor and flavor of lightly salted salmon fillets.

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“…WHC of Atlantic salmon is known to be affected by several pre-and post mortem factors included stress prior to slaughtering (6,7), starvation (8), and state of rigor mortis (9,10). The WHC is also known to be affected by pH, because pH close to the isoelectric point is known to lower the WHC (4).…”

Section: Introductionmentioning

confidence: 99%

“…The WHC is also known to be affected by pH, because pH close to the isoelectric point is known to lower the WHC (4). The drip loss from salmon fillets consist mainly of water, proteins and lipids and is affected by a drop in muscle pH due to anaerobic glycolysis (9) and ultra-structural changes during rigor mortis (10). A rapid drop of pH can in all likelihood, also lead to denaturation of muscle and sarcoplasmic proteins.…”

Section: Introductionmentioning

confidence: 99%

Effect of Season, Location, Filleting Regime and Storage on Water Holding Properties of Farmed Atlantic Salmon (Salmo salar L.)

Rotabakk

Melberg

Lerfall

2017

Food Technol. Biotechnol.

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SummaryThe effect of season, localization, filleting regime and storage on water holding properties of Atlantic salmon (Salmo salar L.) was investigated. Salmon was sampled at two different slaughter facilities (North and South in Norway) at autumn and spring and divided in pre and post rigor groups, which was sampled before and after filleting. This gave a total of 16 groups that were analyzed for water holding capacity (WHC), water content and pH. In addition, a storage trial was performed to assess the effect of all the design variables on drip loss and the composition of the drip loss during up to 18 days of storage. WHC was significantly affected by both rigor status and filleting, while water content was affected by localization and filleting. In addition, post rigor filleting gave significantly decreased drip loss compared to pre rigor filleting. However, storage time had the highest impact on the drip loss. Based on this, it is concluded that pre rigor filleted salmon have excellent water holding properties and a great potential for early processing (pre rigor processing). It was however difficult to find a clear connection between the drip loss and the water holding capacity of the muscle.

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Liquid-holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature

Cited by 59 publications

References 16 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

Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate

Effect of Season, Location, Filleting Regime and Storage on Water Holding Properties of Farmed Atlantic Salmon (Salmo salar L.)

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