Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing.

The objective of this study was to investigate quality changes of salmon fillet muscle during thermal sterilization processes. Small samples (D 30 mm x H 6 mm) from the central dorsal region were heated in an oil bath at 121.1 degrees C for periods varying from 5 to 120 min. The quality variations along the longitudinal axis of salmon fillets (raw and heated) were examined. The quality properties studied included shear force, color, cook loss, and shrinkage. To minimize the influence of the heterogeneity of the salmon muscle, a multiple thin blade texture device was developed for shear force measurement and a computer vision system was used to facilitate accurate measurements of color and shrinkage. The red muscle was firmer than the white muscle in the raw but not in heated samples. Muscle from the central dorsal region had a lower cook loss and less shrinkage than samples from either the anterior or posterior region following heating. The greatest change in quality occurred within the 1st 10 min of heating at 121.1 degrees C. Shear force measurements following heating indicated 2 peaks, one corresponding to 5 min and the second for 60 min processing at 121.1 degrees C. Possible mechanisms were discussed.

[1]  Fang Liu,et al.  Development of a novel approach to determine heating pattern using computer vision and chemical marker (M-2) yield , 2007 .

[2]  S. Bhattacharya,et al.  Hydrothermal processing of Pacific chum salmon: effects on texture and in-vitro digestibility , 1993 .

[3]  Jonsson,et al.  Textural properties of raw Atlantic salmon (Salmo salar) fillets measured by diÄerent methods in comparison to expressible moisture , 2001 .

[4]  Murat O. Balaban,et al.  Evaluation of Color Parameters in a Machine Vision Analysis of Carbon Monoxide-Treated Fish—Part I , 2005 .

[5]  D.H.F Robb,et al.  Lipid distribution within Atlantic salmon (Salmo salar) fillets , 2001 .

[6]  E. Dunajski.  TEXTURE OF FISH MUSCLE , 1980 .

[7]  P. Montero,et al.  Distribution and hardness of muscle connective tissue in hake (Merluccius merluccius L.) and trout (Salmo irideus gibb) , 1989 .

[8]  J. Lepetit,et al.  Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat. , 2004, Meat science.

[9]  J. Salmerón,et al.  Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet, determined by different methods , 2006 .

[10]  K. Ruohonen,et al.  Muscle fibre growth and quality in fish , 2006 .

[11]  M. Cardinal,et al.  Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar) , 2000 .

[12]  S. Tassone,et al.  Meat cooking shrinkage: Measurement of a new meat quality parameter. , 2006, Meat science.

[13]  José Miguel Aguilera,et al.  Image analysis of changes in surface color of chocolate , 2005 .

[14]  I. Johnston,et al.  Muscle fibre density in relation to the colour and texture of smoked Atlantic salmon (Salmo salar L.) , 2000 .

[15]  S. Bhattacharya,et al.  Color Changes During Thermal Processing of Pacific Chum Salmon , 1994 .

[16]  Barbara Rasco,et al.  Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon (Salmo salar) , 2002 .

[17]  F. L. Hart,et al.  Modern Food Analysis , 1971 .

[18]  Anne-Marie Hermansson,et al.  Liquid Holding Capacity and Structural Changes During Heating of Fish Muscle: Cod (Gadus morhua L.) and Salmon (Salmo salar) , 1993 .

[19]  McEvoy,et al.  Flesh Lipid and Carotenoid Composition of Scottish Farmed Atlantic Salmon (Salmo salar). , 1998, Journal of agricultural and food chemistry.

[20]  H. Daun,et al.  Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. , 1999, Meat science.

[21]  Barbara A Rasco,et al.  Bruise detection in Pacific pink salmon (Oncorhynchus gorbuscha) by visible and short-wavelength near-infrared (SW-NIR) spectroscopy (600-1100 nm). , 2003, Journal of agricultural and food chemistry.

[22]  R. Nortvedt,et al.  Textural Properties of Raw Salmon Fillets as Related to Sampling Method , 1999 .

[23]  S. Kanoh,et al.  Heat‐Induced Textural and Histological Changes of Ordinary and Dark Muscles of Yellowfin Tuna , 1988 .

[24]  Ralston Lawrie,et al.  Developments in meat science , 1980 .

[25]  B. Bjerkeng.  Carotenoid pigmentation of salmonid fishes-recent progress 1 , 2022 .

[26]  Kit L. Yam,et al.  A simple digital imaging method for measuring and analyzing color of food surfaces , 2004 .

[27]  T. Storebakken,et al.  Characteristics of Color in Raw, Baked and Smoked Wild and Pen‐Reared Atlantic Salmon , 1986 .

[28]  Pierre Loonis,et al.  A novel colorimetry analysis used to compare different drying fish processes , 2004 .

[29]  J. Matsumoto,et al.  Role of Muscle Fibers in Contributing Firmness of Cooked Fish , 1990 .