RT Journal Article
T1 Changes in the flesh of cooked farmed salmon (Oncorhynchus kisutch) with previous storage in slurry ice (−1.5 °C)
A1 Rodríguez, Alicia
A1 Carriles, Nicolás
A1 Cruz Freire, José Manuel
A1 Aubourg Martínez, Santiago Pedro
K1 Oncorhynchus kisutch
K1 Farming
K1 Chilling
K1 Cooking
K1 Deterioration
K1 Quality
AB Whole, farmed Coho salmon (Oncorhynchus kisutch) were sacrificed in slurry ice (−1.5 °C) then stored in this medium for further processing after 0, 5 and 9 days. They were cooked whole and the flesh was evaluated by sensory, physical and chemical techniques to establish if significant changes had occurred as a result of the storage period. Initial samples from harvest were also evaluated for comparison. There was evidence of increases in trimethylamine, lipid hydrolysis, lipid oxidation (anisidine and thiobarbituric acid values) and interaction compound formation (fluorescence and browning measurements). The fish structure became more breakable with longer storage but there were no changes in sensory assessments for rancid and putrid odours, so that scores were less than 0.5 on a 11-point scale. From the present results, primary and secondary lipid oxidation development and further interaction compound formation appear to be the main measurable indicators of quality changes in cooked Coho salmon. However, and according to sensory appreciation, slurry ice has shown to be a suitable medium for previous storage of Coho salmon for periods of up to 9 days.
PB Elsevier
SN 0023-6438
YR 2008
FD 2008
LK http://hdl.handle.net/10347/23490
UL http://hdl.handle.net/10347/23490
LA eng
NO LWT - Food Science and Technology. Volume 41, Issue 9, November 2008, Pages 1726-1732. https://doi.org/10.1016/j.lwt.2007.10.002
NO The work was realised in the frame of the Chilean University (Chile)-Consejo Superior de Investigaciones Científicas (Spain) Program (Project 2006 CL 0034) and founded by the Secretaría Xeral de I+D from the Xunta de Galicia (Galicia, Spain) (Project PGIDIT05TAL00701CT)
DS Minerva
RD 25 abr 2026