Scientific Publications with referee

Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier Transform Infrared microspectroscopy.

 

I dette paperet ble det målt saltopptak i tre ulike råvarekvaliteter av laks: Pre-rigor , post-rigor og pre-rigor frosset/tint laks. Fiskene ble saltet i 4 timer i 16 % saltlake. De ble analysert med Fourier Transform Infrarød (FT-IR) mikrospektroskopi og lys mikroskopi. De tre ulike råvarene har tydelige forskjeller i morfologien: pre-rigor laksen viser en veldig tett struktur av muskelfiberne (de enkelte fiberne ligger tett sammen), mens spesielt frosset/tint fisk viser en mer åpen struktur (lyse områder mellom fiberne). Etter salting økte fiberdiameteren, noe som viser at de tok opp vann under salteprosessen. I tillegg ga FT-IR spektrene informasjon om forskjeller i proteiners sekundærstruktur. Spektrene viste at sekundære muskelproteinstrukturer var forskjellige i de tre ulike råstoffene. Resultatene viser at pre-rigor laks har lengre saltetid enn de andre to råstoffene, mens frosset/ tint fisken tok opp saltet raskest.

Facts

Year 2008
Abstract Atlantic salmon fillets differing with regard to raw material characteristics (prerigor, postrigor, frozen/ thawed) and salt content were investigated by FT-IR microspectroscopy and light microscopy. Local variation within each salmon fillet was further taken into account by sampling from the head and tail part separately as they vary in fat and moisture content. The highest salt uptake was achieved for frozen/thawed quality during brine-salting with 16% NaCl for 4 h, while the uptake was least for prerigor fish. At the same time, salting caused muscle fiber swelling of about 10% for both frozen/thawed and postrigor qualities. Differences in the FT-IR amide I spectral region were observed implying a change in the muscle protein secondary structure. Prerigor was least affected by brine-salting, having a final salt concentration of 2.2%, while postrigor had a NaCl content of 3.0% and frozen/thawed of 4.1%. Local variation within the fillets had an effect on the amide I absorption characteristics before as well as after salting. Salt uptake of the samples was affected by raw material quality and at the same time the degree of swelling of the myofibers was influenced by raw material character.
Reference Böcker, U., Kohler, A., Aursand, I.G., Ofstad, R. 2008. Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier Transform Infrared microspectroscopy. Journal of Agricultural and Food Chemistry, Vol 56, 13, pp 5129-5137.
Publisher Journal of Agricultural and Food Chemistry,

Related persons

  • Ulrike Böcker

    Research Scientist

    Phone: +47 64970294

  • Achim Kohler

    Research Scientist

    Phone: +47 64970240

    Cellphone: +47 901 80 765

  • Ragni Ofstad

    Research Director, Raw materials and Process Optimisation

    Phone: +47 64970293

    Cellphone: +47 90 59 29 81