Water holding properties of Atlantic salmon

Chan, Sherry Stephanie; Roth, Bjørn; Jessen, Flemming; Jakobsen, Anita Nordeng; Lerfall, Jørgen

doi:10.1111/1541-4337.12871

Cited by 16 publications

(8 citation statements)

References 137 publications

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“…The moisture content and water‐holding capacity of aquatic products affect their nutrients, tenderness, colour, taste and other qualities, and are important parameters for evaluating the quality of aquatic products (Chan et al ., 2022). As shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

Comparative metabolomics study on the quality of Antarctic krill (Euphausia superba) stored at different temperatures

Ma,

Su,

Zhu

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, the effect of short‐term storage at different temperatures (0, 4 and −8 °C) on the quality of Antarctic krill was investigated using the main quality indicators as a reference, combined with electronic nose and untargeted metabolomics. Antarctic krill stored at lower temperatures (−8 °C) were of better quality and had a flavour similar to that of the original Antarctic krill. Metabolomics analyses showed that differential metabolites (DMS) were more abundant in Antarctic krill at higher temperatures (4 °C), with sixty‐five metabolites having reduced expression and forty‐five metabolites having increased expression; Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analyses showed that amino acid metabolism and nucleotide metabolism pathways were the Five DMS, including α‐ketoglutarate, glutamate, succinate, sucrose and glutarate, can be used as potential biomarkers to monitor quality changes during short‐term storage of Antarctic krill. In addition, the association between quality indicators and differential metabolites remains to be explored.

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Section: Resultsmentioning

confidence: 99%

Comparative metabolomics study on the quality of Antarctic krill (Euphausia superba) stored at different temperatures

Ma,

Su,

Zhu

et al. 2024

Int J of Food Sci Tech

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“…The WHC of fish products is an important quality parameter since it represents the capacity of flesh to retain its internal water [34]. The WHC values increased from 77.25% in the raw tuna samples to 97.29% in the final product.…”

Section: Physicochemical Parametersmentioning

confidence: 99%

Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna

et al. 2023

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Dry-cured tuna is a traditional product manufactured in the Mediterranean region of Spain, known as mojama. The traditional salting-drying elaboration process attributes new organoleptic characteristics to the final product, changing its flavor, color, and nutritional value. This study aimed to evaluate the changes in physicochemical, biochemical, and microbiological parameters taking place during the process. The physicochemical parameters were affected by the processing steps (salting, salt-washing, and drying), except for total acidity and pH. The water activity value and relative moisture percentage decreased to 0.86 and 33.03%, respectively. Moreover, the addition of salt and the drying step increased the water-holding capacity. The lipid oxidation values increased from raw tuna loins to the final product (1.37 vs. 5.56 mg malondialdehyde/kg). Moreover, the total volatile basic nitrogen values increased in the final product, fundamentally due to the concentration effect caused by the water loss, although may also be due to the degradation of proteins during processing. The microbiological analysis showed that the values obtained in the dry-cured tuna were below the limits established by the reference regulation for dry-cured fish products.

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“…For rainbow trout, the gel-breaking stress, breaking strain, and gel strength decreased slightly at three storage temperatures when the muscles started to unstiffen. This phenomenon can be attributed to the severe rigidity bonding between the myofibers and the weakening of muscle tissue during storage (Chan et al, 2022). Notably, HVEF treatment avoided degradation of proteins (myosin and actin) in the filets (Xie et al, 2021), and Qian et al (2022) reported that treatment with 10 and 15 kV/m slowed the deterioration of texture properties (hardness and elasticity) during refrigeration, presumably related to protease activity inhibition.…”

Section: Gel Strength Propertiesmentioning

confidence: 99%

Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures

Cheng

Huang

Lu³

et al. 2023

Front. Sustain. Food Syst.

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The post-mortem rigid of farmed rainbow trout (Oncorhynchus mykiss) affects the texture of the meat and might even be risky for microorganisms, undermining the popularity of frozen filets among consumers. This study investigated the importance of different conditions (0°C, 4°C, and 25°C for 0–4 days) and physicochemical characteristics of rainbow trout filet storage on fish’s characteristics, freshness, quality, and shelf-life. Results showed that the fish easily underwent rigor mortis and resolution of rigor mortis when stored at 25°C. However, rigor mortis was more likely to occur under storage at 0°C than at 4°C [with 100 kV/m high voltage electrostatic fields (HVEF)] due to low-temperature stimulation, but resolution of rigor mortis began to appear after 24 h of storage at either temperature. The protein solubility and gel strength of fish stored at 25°C continued to decrease due to thermal denaturation, and those of fish stored at 4°C and 0°C also showed a decrease owing to rigor mortis and then an increase when rigor mortis disappeared. The K values increased rapidly at 25°C and reached 61% at 14 h. Under storage at 4°C and 0°C, the K values only slightly increased before resolution of rigor mortis. However, the K-values did not exceed 40% for 4 days post-resolution of rigor mortis. Differential Scanning Calorimetry analysis and tissue sectioning showed that protein denaturation and separation between muscle fibers persisted during storage at various temperatures, most notably at 25°C. It is important to note that storing at 0°C for 96 h did not result in any significant changes in the molecular protein composition. Moreover, the muscle tissue remained in excellent condition compared to storage at 25°C and 4°C. Additionally, there was no significant difference in the total viable count (TVC) and psychrophilic bacteria between storage at 0°C and 4°C, considered safe for food consumption. These promising findings are conveyed in a circular economy based on the food industry, particularly adequate raw materials, stable prices, measures to reduce food loss and waste, and contributing to developing efficient, diverse, and sustainable food processing systems.

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Water holding properties of Atlantic salmon

Cited by 16 publications

References 137 publications

Comparative metabolomics study on the quality of Antarctic krill (Euphausia superba) stored at different temperatures

Comparative metabolomics study on the quality of Antarctic krill (Euphausia superba) stored at different temperatures

Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna

Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures

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