Scientific Publications with referee

The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods.

 

Facts

Year 2010
Abstract The main objective of this study was to compare the effects of three different processing treatments on sensory attributes and instrumental quality measurements of raw Atlantic salmon (Salmo salar) fillets. Salmon was either pre-rigor filleted and restricted or allowed to contract (Vacuum-PRE and Contracted-PRE, respectively) or post-rigor filleted (POST). Sensory evaluation (appearance, flavour, texture) and instrumental quality measurements (colour, texture, fat, astaxanthin, liquid holding capacity) were performed at 5-7 days postmortem. Sensory evaluation revealed that Vacuum-PRE fillets had less desirable quality attributes than the other treatment groups, with higher scores for tenderness and whiteness and lower scores for hardness and colour intensity. The observed changes in fillet height between the treatment groups indicated that the immediate vacuum packaging of the Vacuum-PRE fillets had limited their contraction during rigor mortis development, resulting in the negative effects observed on quality. This implicates that the well-known positive effects of pre-rigor filleting regarding colour and texture can be reduced or even abolished if the fillets are restricted from contraction during rigor mortis development.
Reference Veiseth-Kent, E., Hildrum, K.I., Ofstad, R., Rørå, M.B., Lea, P., Rødbotten, M. 2010. The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods. Food Chemistry, Vol 121, pp 275-281.
Publisher Food Chemistry,

Related persons

  • Eva Veiseth-Kent

    Research Scientist

    Phone: +47 64970133

  • Ragni Ofstad

    Research Director, Raw materials and Process Optimisation

    Phone: +47 64970293

    Cellphone: +47 90 59 29 81

  • Per Lea

    Research Scientist, Statistician

    Phone: +47 64970185

  • Marit Rødbotten

    Sensory Scientist, Nofima Mat | Adj. assoc. Prof., Norw. Univ. of Life Sciences

    Phone: +47 64970170

    Cellphone: +47 975 87 208

Research area

Research area