title: Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage.
abstract: The impact of pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) was investigated. Market-sized salmon were sampled before or during crowding, and before and after pumping and live chilling, representing accumulating stress and fatigue. Blood parameters (pH, Na(+), iCa, pCO2, pO2, glucose, Hct, lactate) and muscle pH confirm a stepwise increase of stress, depending on whether the fish were uncrowded (control), just crowded, uncrowded and chilled or crowded and chilled. Drip loss, water-holding capacity (WHC) and muscle pH during ice storage were not affected by pre-slaughtering conditions. However, a significant effect of storage time was observed. Significantly lowest firmness (N) was observed in crowded and chilled salmon whereas the cathepsin L activity was found to be significantly affected by crowding, live chilling and storage time. Moreover, small effects were observed regarding colour and contents of free amino acids.
authors.affiliation: Department of Technology, Sør-Trøndelag University College, NO-7004 Trondheim, Norway. Electronic address: Jorgen.lerfall@hist.no.
authors.forename: Jørgen
authors.initials: J
authors.lastname: Lerfall
authors.affiliation: Nofima AS, Department of Processing Technology, P.O. Box 327, NO-4002 Stavanger, Norway.
authors.forename: Bjørn
authors.initials: B
authors.lastname: Roth
authors.affiliation: Department of Technology, Sør-Trøndelag University College, NO-7004 Trondheim, Norway.
authors.forename: Even Flønes
authors.initials: EF
authors.lastname: Skare
authors.affiliation: Department of Technology, Sør-Trøndelag University College, NO-7004 Trondheim, Norway.
authors.forename: Aksel
authors.initials: A
authors.lastname: Henriksen
authors.affiliation: Department of Technology, Sør-Trøndelag University College, NO-7004 Trondheim, Norway.
authors.forename: Tore
authors.initials: T
authors.lastname: Betten
authors.affiliation: Faculty of Science and Technology, University of Stavanger, NO-4036 Stavanger, Norway.
authors.forename: Magdalena Anna
authors.initials: MA
authors.lastname: Dziatkowiak-Stefaniak
authors.affiliation: Nofima AS, Department of Processing Technology, P.O. Box 327, NO-4002 Stavanger, Norway.
authors.forename: Bjørn Tore
authors.initials: BT
authors.lastname: Rotabakk
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002152:Calorimetry, Differential Scanning; D002401:Cathepsin B / Q000032:analysis; D056668:Cathepsin L / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D006863:Hydrogen-Ion Concentration; D007053:Ice; D009132:Muscles / Q000737:chemistry; D020317:Salmo salar / Q000502:physiology*; D017747:Seafood; D013312:Stress, Physiological; D013997:Time Factors; D014867:Water
chemical_list: D000596:Amino Acids; D007053:Ice; D014867:Water; D002401:Cathepsin B; D056668:Cathepsin L
keywords: Atlantic salmon; Cathepsin activity; Drip loss; Protein denaturation; Stress; Texture