Liquid holding capacity, texture and fatty acid profile of smoked fillets of Atlantic salmon fed diets containing fish oil or soybean oil

Rørå, Anna Maria Bencze; Regost, Christelle; Lampe, Johanna

doi:10.1016/s0963-9969(02)00141-2

Cited by 58 publications

(28 citation statements)

References 42 publications

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“…At the beginning of the storage period (day 0), FL value was 1.25% and increased to 2.60% at day 14 (P<0.05). It was reported that fat loss increases with storage time as occurred in smoked Atlantic salmon fillets due to collagen denaturation (Rørå et al 2003). Such an effect was also noted in this study, as FL levels of fillet were affected by storage time.…”

Section: Resultssupporting

confidence: 84%

“…Similar results were found for water loss (WL) of fillets and it remained unchanged at first 7 days (P>0.05) and then sharply increased (P<0.05) until day 14. 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).…”

Section: Resultsmentioning

confidence: 99%

“…Liquid Holding Capacity (LHC) A centrifugation test was performed to evaluate liquid holding capacity (LHC) of grouper fillets, as described by Rørå et al (2003). Chopped frozen muscle samples (2 g) were weighed and placed in a centrifuge tube with weighted (V1) filter paper (Whatman, Maidstone, England).…”

Section: Physicochemical Analysismentioning

confidence: 99%

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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: 84%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

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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show abstract

“…It is well known that determination of LHC in meat and fish is important for economical reasons (weight decrease due to water loss) and for sensor y properties (colour, juiciness and tenderness; [30]. LHC of smoked fillets was significantly affected by addition of garlic and ginger (Table 1a, b, c).…”

Section: Liquid Holding Capacitymentioning

confidence: 99%

“…Liquid losses during and after smoking have caused problems for the fish processing industry. When these liquid losses are apparent in the consumer packages, it is not acceptable for the producer, and even worse for the final customer [30].…”

Section: Introductionmentioning

confidence: 99%

Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage

Frank¹,

Xia

2014

IJNFS

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Abstract:The effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form in muscle proteins of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated smoked fish samples were analysed periodically for liquid holding capacity, salt extractable protein, texture and sensory quality characteristics. The results showed loss of that liquid holding capacity, salt extractable protein content for all sample (P < 0.05), however more loss observed on ginger treated samples. Force required compressing or shearing the sample as hardness, decreased more in ginger incorporated samples (p < 0.05). Sensory parameters of odour, texture, and appearance for all samples decreased during the chilled storage period (p < 0.05) but were still within acceptable limits, except on texture of fresh ginger samples at day 24. The results obtained from this study suggest that ginger in fresh and powder form, have high negative impacts on texture properties and protein functionality of liquid smoked silver carp muscle stored at 4 ± 1°C.

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Perception of Sensory Quality of Wild and Farmed Fish By Experts, Consumers, and Chefs Or Cooks in the Restaurant Sector

Olsson¹,

Carlehoeg²,

Heide³

et al. 2007

Handbook of Meat, Poultry and Seafood Quality

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Liquid holding capacity, texture and fatty acid profile of smoked fillets of Atlantic salmon fed diets containing fish oil or soybean oil

Cited by 58 publications

References 42 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

Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage

Perception of Sensory Quality of Wild and Farmed Fish By Experts, Consumers, and Chefs Or Cooks in the Restaurant Sector

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