Scientific Publications with referee

Effects of -1.5 oC super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: Cathepsin activity, muscle histology, texture and liquid leakage.

Year	2008
Abstract	The aim of this study was to evaluate the impact of super-chilling on the quality of Atlantic salmon (Salmo salar) pre-rigor fillets. The fillets were kept for 45 min in a super-chilling tunnel at -25 oC with an air speed in the tunnel at 2.5 m/s, to reach a fillet core temperature of -1.5 oC, prior to ice storage in a cold room for 4 weeks. Super-chilling seemed to form intra- and extracellular ice crystals in the upper layer of the fillets and prevent myofibre contraction. Lysosome breakages followed by release of cathepsin B and L during storage and myofibre–myofibre detachments were accelerated in the super-chilled fillets. Super-chilling resulted in higher liquid leakage and increased myofibre breakages in the fillets, while texture values of fillets measured instrumentally were not affected by super-chilling one week after treatment. Optimisation of the super-chilling technique is needed to avoid the formation of ice crystals, which may cause irreversible destruction of the myofibres, in order to obtain high quality products.
Reference	Bahuaud, D., Mørkøre, T., Langsrud, Ø., Sinnes, K., Veiseth, E., Ofstad, R., Thomassen, M.S. 2008. Effects of -1.5 oC super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: Cathepsin activity, muscle histology, texture and liquid leakage. Food Chemistry, Vol 111, 2, pp 329-339.
Publisher	Food Chemistry,