MODIFIED ATMOSPHERE STORAGE OF ROCKFISH (Sebastes miniatus) AND SILVER SALMON (Oncorhynchus kisutch)

Brown, W. Duane; Albright, Marjorie; Watts, Daniel A.; Heyer, Bruce; Spruce, Barbara A.; Price, Robert A.

doi:10.1111/j.1365-2621.1980.tb03878.x

Cited by 76 publications

(37 citation statements)

References 10 publications

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“…Values from these parameters were within the acceptable ranges for fresh fish as defined by Connell (1978). This is in agreement with Brown et al (1980) who showed that, for rockfish held in refrigerated storage, ammonia and TMA analyses provide redundant results. Oxidation-reduction potential (Eh) Initial measurements of Eh gave values of about +310 mv.…”

Section: Ammoniasupporting

confidence: 94%

Effectiveness of Chlortetracycline in Combination with Potassium Sorbate or Tetrasodium Ethylenediaminetetraacetate for Preservation of Vacuum Packed Rockfish Fillets

Miller¹,

Brown²

1984

J Food Science

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Rockfish fillets were dipped in either distilled deionized water (DDW), a solution of 1% Na4EDTA plus 5 ppm chlortetracycline (CTC) or 1% K-sorbate plus 5 ppm CTC. After dipping, fiiets were vacuum packed and stored at 2°C. Samples were evaluated after 0, 3, 7, 10, 14, and 21 days. The sorbate/CTC group differed less from fresh Filets than did the control (fillets dipped in DDW) for all indices measured (plate count, pH, redox potential, and TMA and NH3 concentrations). Fillets treated with EDTA/CTC differed to a greater extent from fresh fillets than the sorbate/CTC group but less than the controls. Results were corroborated by sensory analyses which tested for color, flavor and odor. Fish fillets dipped in a solution of 1% K-sorbate plus 5 ppm CTC retained odor and flavor properties of fresh fillets better than the EDTA/CTC treated fillets after 14 days of storage.

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Section: Ammoniasupporting

confidence: 94%

Effectiveness of Chlortetracycline in Combination with Potassium Sorbate or Tetrasodium Ethylenediaminetetraacetate for Preservation of Vacuum Packed Rockfish Fillets

Miller¹,

Brown²

1984

J Food Science

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“…In the present research, non-acceptable scores were obtained at day 17 for the fresh and oxidized odor assessment in raw fish and for the neutral flavor determination in cooked fish. In previous research (Brown et al, 1980), wild Coho salmon showed a slime appearance when refrigerated (4.5ºC) for 7 days, so that it was considered rejectable. In a further study (Barnett et al, 1991), wild Coho salmon was kept in ice up to 14 days; results obtained from the sensory analysis showed that the fish remained at the premium grade for about 7 days, followed by a short period of average sensory quality, becoming borderline after 13 days.…”

Section: Assessment Of Sensory Descriptors In Chilled Coho Salmonmentioning

confidence: 99%

“…However, research concerning the chemical composition characteristics and changes occurring during technological treatment of this species are scarce when compared to other salmonid species (Vinagre et al, 2011). 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: 99%

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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“…A quality study was conducted to evaluate sensory, chemical, and microbiological changes occurring in wild coho salmon stored in refrigerated conditions (4.5°C) under modified atmospheres (Brown et al, 1980). For this, salmon steaks were held in an atmosphere containing 20% or 40% CO 2 (balance air), with or without 1% CO, being compared to air-control atmosphere.…”

Section: Fresh and Refrigerated 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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MODIFIED ATMOSPHERE STORAGE OF ROCKFISH (Sebastes miniatus) AND SILVER SALMON (Oncorhynchus kisutch)

Abstract: Rockfish (Sebastes miniatus) fillets and salmon (Oncorhynchus kisutch) steaks were held in atmospheres containing 20% or 40%

Cited by 76 publications

References 10 publications

Effectiveness of Chlortetracycline in Combination with Potassium Sorbate or Tetrasodium Ethylenediaminetetraacetate for Preservation of Vacuum Packed Rockfish Fillets

Effectiveness of Chlortetracycline in Combination with Potassium Sorbate or Tetrasodium Ethylenediaminetetraacetate for Preservation of Vacuum Packed Rockfish Fillets

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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