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Effect of chill storage under different icing conditions on sensory and physical properties of canned farmed salmon (Oncorhynchus kisutch)

AuthorsRodríguez, Alicia; Carriles, Nicolás; Aubourg, Santiago P.
Coho salmon
Constituent hydrolysis
Flake ice
Physical properties
Sensory acceptance
Slurry ice
Issue Date2010
CitationInternational Journal of Food Science and Technology 45(2): 295-304 (2010)
AbstractThis work focuses the sensory and physical properties of canned farmed coho salmon (Oncorhynchus kisutch); the effect of flake ice and slurry ice as previous slaughter and chilling conditions was studied. Hydrolytic chemical changes related to sensory and physical properties were also evaluated in canned salmon. Thermal treatment led to a canned muscle showing higher firmness, lower cohesivity and colour changes (higher L* and b* values; lower a* values); filling oils showed higher turbidity scores and lower L*, a* and b* values than starting oil. Additionally, oxidised and putrid odour development in canned muscle and filling oil was low. However, previous icing condition and time (up to 9 days) provided no changes in canned muscle and filling oil, except for an increasing oxidised odour and turbidity in filling oil with chilling time. Meantime, free fatty acid formation and K value were markedly affected by previous icing system and time
Description3 figuras, 5 tablas
Publisher version (URL)http://dx.doi.org/10.1111/j.1365-2621.2009.02135.x
Appears in Collections:(IIM) Artículos
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Effect chill storage.docArtículo91,5 kBMicrosoft WordView/Open
Figure 1 Effect chill storage.docFigura23,5 kBMicrosoft WordView/Open
Figure 2 Effect chill storage.docFigura23,5 kBMicrosoft WordView/Open
Figure 3 Effect chill storage.docFigura23,5 kBMicrosoft WordView/Open
Table 1 Effect chill storage.docTabla28 kBMicrosoft WordView/Open
Tables 2-5 Effect chill storage.docTablas58 kBMicrosoft WordView/Open
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