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Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch)

AuthorsRodríguez, Alicia; Maier, Liliana; Paseiro, P.; Aubourg, Santiago P.
KeywordsCoho salmon
Sensory descriptors
Physical properties
Storage period
Issue Date2016
PublisherTaylor & Francis
CitationJournal of Aquatic Food Product Technology 25(5): 633-643 (2016)
AbstractThis 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
Description11 páginas, 1 figura, 6 tablas
Publisher version (URL)http://dx.doi.org/10.1080/10498850.2014.913753
Appears in Collections:(IIM) Artículos
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