Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics

Rørå, Anna Maria Bencze; Kvåle, A.; Mørkøre, Turid; Rørvik, Kjell‐Arne; Hallbjoørn, Svein; Thomassen, Magny S.; Magny, Steien

doi:10.1016/s0963-9969(99)00034-4

Cited by 96 publications

(8 citation statements)

References 24 publications

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“…The study was carried out by Bencze Rora et al (1998) on Atlantic salmon (Salmo salar) reared in net pens in Norway. The fish were starved, slaughtered and stored on ice for two days before filleting.…”

Section: Smoked Productsmentioning

confidence: 99%

“…The effects of raw material characteristics on the process yield and quality of cold-smoked farmed Atlantic salmon fillets (Bencze Rora et al, 1998) were also compared for the changes in quality, when fatty fish is processed to obtain a given intermediate moisture food. The instrumentally measured color characteristics of the smoked salmon showed that the values for a, b, hue and chroma augmented significantly with increasing fat content, but were not significantly correlated to the estimated area of fat deposits.…”

Section: Productsmentioning

confidence: 99%

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Influence of Raw Fatty Fish Quality on Cured Product Quality

Zugarramurdi¹,

Carrizo

Gadaleta

et al. 2002

Journal of Aquatic Food Product Technology

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Experiments were performed on salting and ripening of anchovy (Engraulis anchoita). The quality of the raw material, maturation processes and finished product was assessed by sensory, physical and chemical analysis. Physical damage was highly correlated (r 2 = 0.957) with belly burst. Also, raw material quality influenced ripening time. Comparisons with smoked farmed Atlantic salmon (Salmo salar) were made and combined to correlate (r 2 = 0.972) with final product quality. The results of this research allow the prediction half a year in advance of the quality of the finished product to be obtained, by assessing the raw material quality. As quality improved, costs of the finished product decreased.

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Section: Smoked Productsmentioning

confidence: 99%

Section: Productsmentioning

confidence: 99%

Influence of Raw Fatty Fish Quality on Cured Product Quality

Zugarramurdi¹,

Carrizo

Gadaleta

et al. 2002

Journal of Aquatic Food Product Technology

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“…Feeds used in modern Atlantic salmon aquaculture contain large amounts of lipids, which provide rapid growth, reduce environmental load from farms, but increase visceral fat deposition [1]. Very little is, however, known about the factors regulating development and functions of adipose tissue in fish, and whether increased fat deposition may lead to health problems.…”

Section: Introductionmentioning

confidence: 99%

Gene expression profiles in Atlantic salmon adipose-derived stromo-vascular fraction during differentiation into adipocytes

et al. 2010

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BackgroundExcessive fat deposition is one of the largest problems faced by salmon aquaculture industries, leading to production losses due to high volume of adipose tissue offal. In addition, increased lipid accumulation may impose considerable stress on adipocytes leading to adipocyte activation and production and secretion of inflammatory mediators, as observed in mammals.ResultsMicroarray and qPCR analyses were performed to follow transcriptome changes during adipogenesis in the primary culture of adipose stromo-vascular fraction (aSVF) of Atlantic salmon. Cellular heterogeneity decreased by confluence as evidenced by the down-regulation of markers of osteo/chondrogenic, myogenic, immune and vasculature lineages. Transgelin (TAGLN), a marker of the multipotent pericyte, was prominently expressed around confluence while adipogenic PPARγ was up-regulated already in subconfluent cells. Proliferative activity and subsequent cell cycle arrest were reflected in the fluctuations of pro- and anti-mitotic regulators. Marked regulation of genes involved in lipid and glucose metabolism and pathways producing NADPH and glycerol-3-phosphate (G3P) was seen during the terminal differentiation, also characterised by diverse stress responses. Activation of the glutathione and thioredoxin antioxidant systems and changes in the iron metabolism suggested the need for protection against oxidative stress. Signs of endoplasmic reticulum (ER) stress and unfolded protein response (UPR) occured in parallel with the increased lipid droplet (LD) formation and production of secretory proteins (adipsin, visfatin). The UPR markers XBP1 and ATF6 were induced together with genes involved in ubiquitin-proteasome and lysosomal proteolysis. Concurrently, translation was suppressed as evidenced by the down-regulation of genes encoding elongation factors and components of the ribosomal machinery. Notably, expression changes of a panel of genes that belong to different immune pathways were seen throughout adipogenesis. The induction of AP1 (Jun, Fos), which is a master regulator of stress responses, culminated by the end of adipogenesis, concurrent with the maximal observed lipid deposition.ConclusionsOur data point to an intimate relationship between metabolic regulation and immune responses in white adipocytes of a cold-blooded vertebrate. Stress imposed on adipocytes by LD formation and expansion is prominently reflected in the ER compartment and the activated UPR response could have an important role at visceral obesity in fish.

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“…Cold‐smoked salmon is a very important end product of the Scottish salmon industry with 2008 sales worth £199 m (A. C. Nielson market research data) from a total estimated salmon retail value of £450 m in the United Kingdom. Because of the large proportion of farmed salmon that are cold‐smoked, attempts have been made to associate raw attributes with postsmoke quality with regards to fat deposits, flavor, moisture, and weight loss (Bencze Røra and others 1999), allowing the selection of more appropriate raw material for the high value smoking process. In general, the correlations between fresh and smoked texture in this study were strong, indicating a reliable ability to predict postsmoke texture with any of the methods.…”

Section: Discussionmentioning

confidence: 99%