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Title

Biological characteristics affect the quality of farmed atlantic salmon and smoked muscle

AuthorsGómez Guillén, M. C. ; Montero García, Pilar ; Hurtado, O.; Borderías, A. Javier
Issue Date2000
PublisherInstitute of Food Technologists
CitationJournal of Food Science 65: 53- 60 (2000)
AbstractVarious biological characteristics influencing the quality of farmed salmon and smoked muscle were studied. No great differences in proximate composition were observed among raw fish. Stress produced a slight decrease in protein solubility at 0.8 M NaCl and also slight variations in electrophoretic profile. This was accompanied by a certain degree of muscle softening. Thirty-days starvation produced slight depletion of the sarcoplasmic fraction, collagen insolubilization, and muscle hardening. The effect of triploidy was more evident in sea-caged fish, resulting in lower protein solubility at 0.05M NaCl and lower insoluble collagen than diploids. After smoking, protein solubility at 0.8M NaCl was highest in stressed fish, and non-starved fish collagen became insolubilized.
URIhttp://hdl.handle.net/10261/66245
Identifiersissn: 0022-1147
Appears in Collections:(IF) Artículos
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