Water properties and salt uptake in Atlantic salmon fillets as affected by ante-mortem stress, rigor mortis, and brine salting: A low-field 1H NMR and 1H/23Na MRI study

Aursand, Ida Grong; Erikson, Ulf; Veliyulin, Emil

doi:10.1016/j.foodchem.2009.10.041

Cited by 69 publications

(38 citation statements)

References 26 publications

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“…42,43 A number of studies have nevertheless shown that these processes are linked to the morphology of the sample that in turn can be affected by, for example, processing, such as salting and mincing. 23,25,41 After addition of 0.5% NaCl or NaCl/KCl to the mince, the proton relaxation times, found by bioexponential fitting, increased to 59−61 ms in the case of T 21 , whereas the T 22 Figure 4. PCA score plot of data obtained from the impedance spectroscopy measurements in hake minces with different salt contents (NaCl (Na) or NaCl/KCl (Na:K) 0.0, 0.5, 1.0, 1.5, 2.0, and 3.0 g/100 g salted mince, respectively).…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 97%

Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces

Greiff

Fuentes

Aursand

et al. 2014

J. Agric. Food Chem.

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Impedance spectroscopy (IS), low-field proton nuclear magnetic resonance (LF 1 H NMR), chloride titration, ion chromatography, and an ion selective electrode were used to investigate the physicochemical parameters and measure sodium and potassium contents in low-salt brines and fish. Salt solutions (0−3 w/w, %) and model products of minced hake with added NaCl (0.5−3.0 w/w, %), or a mixture of NaCl and KCl (50/50 w/w, %), were analyzed. Good correlation was observed between the sodium content determined by using the ion selective electrode method and ion chromatography (R 2 = 0.97). In both salt solutions and fish minces, the impedance spectroscopy measurements could detect the difference in salt contents in mince with salt contents down to 0.5%. The NMR transversal relaxation time T 2 measurements clearly distinguished samples with 0, 0.5, and 1.0−3.0% salt, based on principal component analysis (PCA). Therefore, LF 1 H NMR seems to be a suitable technique for studies of low-salt products.

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Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 97%

Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces

Greiff

Fuentes

Aursand

et al. 2014

J. Agric. Food Chem.

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“…Water is the major constituent of muscle foods and the interaction between water and macromolecules determine the water holding capacity, which is affected by the physical and biochemical changes in the muscle (Aursand et al 2010). In our study, the WHC was expressed as the difference in weight before and after centrifugation, i.e., total weight loss.…”

Section: Quality Attributesmentioning

confidence: 96%

The effect of slaughtering methods on actin degradation and on muscle quality attributes of farmed European sea bass (Dicentrarchus labrax)

et al. 2015

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In the current study, two different slaughtering procedures, spiking vs immersion in water/ice slurry, were applied on electrically stunned European sea bass (Dicentrarchus labrax) and the effects on actin degradation and fillet quality attributes were investigated. Rigor mortis index was similar for the two slaughtering techniques, whereas the shear force measurement indicated that rigor mortis occurred more quickly and intensely in the water/ice handled fish than in those slaughtered by spiking. The water/ice immersion procedure also resulted in higher amount of actin fragments than spiking. Muscle tissue apparent viscosity and water holding capacity were lower in sea bass treated in water/ ice slurry compared with fish handled by spiking, whereas the acidification patterns of the two groups were not easily distinguishable. In conclusion, spiking appeared to preserve actin integrity better that water/ice and it seemed to ensure less muscle damage as indicated by the higher viscosity and water holding capacity values. Finally, a role of actin as a biochemical marker for the prediction of fish quality was suggested.

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“…slaughtering stress (Aursand et al, 2010;Chaijan, 2011). An additional factor to take into account would be the preservation method applied in the present case for the freezing process.…”

Section: Assessment Of the Ph Value Of Tuna Samples Corresponding To mentioning

confidence: 99%

Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis)

Barbosa

Gonzaga

Lodetti

et al. 2017

Int J of Food Sci Tech

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Summary The present research focused on the biogenic amines (BAs) formation in skipjack tuna (Katsuwonus pelamis) throughout the whole canning process. In agreement with its wide employment on this species, on‐board brine immersion freezing (BIF) was tested as post‐mortem processing. The study included fish samples corresponding to different stages of the canning process such as frozen, thawed, cooked and canned; after cooking, two kinds of tuna muscles were considered, that is, whole fillets (main product) and grated muscle (off‐product arising from small pieces). For the BAs (tryptamine, putrescine, cadaverine, histamine, spermidine and spermine) assessment, an HPLC‐DAD method was developed and validated in skipjack tuna samples, in agreement with different parameters such as suitability, linearity, limits of detection and quantification, precision, accuracy and robustness. Tuna submitted on‐board to BIF procedure provided low levels of spermine and spermidine (up to 27.6 mg kg−1), while contents on the remaining BAs maintained below the limit of detection. Throughout the different stages of the canning process, skipjack tuna showed a low formation of most BAs; interestingly, histamine content was found below 10.6 mg kg−1 level. The highest values were obtained for spermidine, these related to cooked grated tuna (from 22.6 to 66.7 mg kg−1) and canned grated tuna (from 70.6 to 104.4 mg kg−1). Values for pH assessment in all kinds of tuna samples corroborated the results obtained for BAs determination. BIF procedure proved to be an amenable post‐mortem processing to guarantee the quality of canned skipjack tuna.

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Water properties and salt uptake in Atlantic salmon fillets as affected by ante-mortem stress, rigor mortis, and brine salting: A low-field 1H NMR and 1H/23Na MRI study

Cited by 69 publications

References 26 publications

Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces

Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces

The effect of slaughtering methods on actin degradation and on muscle quality attributes of farmed European sea bass (Dicentrarchus labrax)

Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis)

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