Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopy.
Atlantic salmon fillets differing with regard to raw material characteristics (prerigor, postrigor, frozen/thawed) and salt content were investigated by FT-IR microspectroscopy and light microscopy. Local variation within each salmon fillet was further taken into account by sampling from the head and tail part separately as they vary in fat and moisture content. The highest salt uptake was achieved for frozen/thawed quality during brine-salting with 16% NaCl for 4 h, while the uptake was least for prerigor fish. At the same time, salting caused muscle fiber swelling of about 10% for both frozen/thawed and postrigor qualities. Differences in the FT-IR amide I spectral region were observed implying a change in the muscle protein secondary structure. Prerigor was least affected by brine-salting, having a final salt concentration of 2.2%, while postrigor had a NaCl content of 3.0% and frozen/thawed of 4.1%. Local variation within the fillets had an effect on the amide I absorption characteristics before as well as after salting. Salt uptake of the samples was affected by raw material quality and at the same time the degree of swelling of the myofibers was influenced by raw material character.
Centre for Biospectroscopy and Data Modelling, Matforsk AS, Norwegian Food Research Institute, Osloveien 1, N-1430 As, Norway. ulrike.bocker@matforsk.no
Ulrike
U
Böcker
Achim
A
Kohler
Ida G
IG
Aursand
Ragni
R
Ofstad
D000818:Animals; D005511:Food Handling; D005519:Food Preservation; D016018:Least-Squares Analysis; D009132:Muscles / Q000737:chemistry / Q000166:cytology; D020317:Salmo salar; D012965:Sodium Chloride; D017550:Spectroscopy, Fourier Transform Infrared
D012965:Sodium Chloride