2024-03-29T00:47:57Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1362272017-04-07T04:30:46Zcom_10261_47com_10261_8col_10261_300
Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch)
Rodríguez, Alicia
Maier, Liliana
Paseiro, P.
Aubourg, Santiago P.
Coho salmon
Aquaculture
Chilling
Sensory descriptors
Physical properties
Storage period
Quality
11 páginas, 1 figura, 6 tablas
This work focuses on changes in sensory and physical properties of coho salmon (Oncorhynchus kisutch) during chilled storage (24 days). A marked change (p < 0.05) in the results of sensory analysis was found in the flesh of raw chilled fish (fresh odor, elasticity, hardness, oxidized odor) and in the cooked flesh of the chill-stored fish (firmness, neutral flavor, oxidized flavor, oxidized odor) samples. Additionally, physical parameters (gaping, cooking loss) also showed changes (p < 0.05) during chilled storage. According to odor and flavor descriptors (fresh odor, oxidized odor, neutral flavor), salmon fish were not acceptable after 17 days of chilled storage
2016-09-01T11:01:12Z
2016-09-01T11:01:12Z
2016
artículo
Journal of Aquatic Food Product Technology 25(5): 633-643 (2016)
1049-8850
http://hdl.handle.net/10261/136227
10.1080/10498850.2014.913753
1547-0636
eng
Postprint
http://dx.doi.org/10.1080/10498850.2014.913753
Sí
openAccess
Taylor & Francis