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Chemical changes during farmed coho salmon (Oncorhynchus kisutch) canning: Effect of a preliminary chilled storage

AutorRodríguez, Alicia; Carriles, Nicolás; Gallardo, José Manuel ; Aubourg, Santiago P.
Palabras claveCoho salmon
Microbiological activity
Lipid damage
Non-enzymatic browning
Fecha de publicación15-ene-2009
CitaciónFood Chemistry 112(2): 362-368 (2009)
ResumenA relevant farmed fish species (coho salmon; Oncorhynchus kisutch) was studied as a raw material for the canning process. The effects of preliminary chilling storage and thermal treatment (cooking and sterilisation) on the chemical constituents (lipids and non-protein nitrogen compounds) of the canned fish were analysed. An increasing previous chilling time led to an important autolysis (K value) development, and to an increasing formation of free fatty acids, and interaction compounds (fluorescence and browning assessments) (p < 0.05) in the canned product. The thermal treatment led to the formation of volatile amines (total and trimethylamine), free fatty acids, secondary lipid oxidation compounds (anisidine and thiobarbituric acid values) and interaction compounds in canned fish. Interaction compound assessment was found the most useful tool to study the lipid oxidation and non-enzymatic browning developments, while the K value showed to be an interesting index for assessing the freshness stage of the raw material employed.
Descripción7 pages, 2 figures.-- Available online 31 May 2008.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2008.05.073
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