title: Muscle temperature at the point of filleting--Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon.
abstract: The impact of increased muscle temperature at the point of filleting on fillet quality of raw- and cold-smoked Atlantic salmon was investigated. Commercially reared fish (5.65 kg, Kf: 1.23, pH: 7.29, muscle temperature: 6.68 ℃) were killed and immediately tempered in three different containers. Muscle temperatures after filleting (<3 h postmortem) of the three groups were 2.08 ℃ (hereafter named T-2); 9.07 ℃ (hereafter named T-9), and 14.09 ℃ (hereafter named T-14), respectively. The pH after filleting was significantly low for T-14 (6.93) followed by T-9 (7.06) and T-2 (7.22). Raised temperature at point of filleting was found to significantly alter development of rigor mortis, which subsequently affected muscle pH and the reflective properties of the fillet surface during 14 days' ice storage. Of cold-smoked fillets, however, a more distinct effect of raised temperature was observed on visual perception resulting in lighter and more yellowish cold-smoked fillets after 14 days' storage. In addition, raised temperature also affects the development of muscle pH in cold-smoked fillets during refrigerated storage. No effects of raised muscle temperature were found regarding drip loss, water-holding capacity, or fillet firmness either for raw- or cold-smoked fillets throughout the storage period.
authors: Department of Technology, Sør-Trøndelag University College, Trondheim, Norway Jorgen.lerfall@hist.no.
authors: Jørgen
authors: J
authors: Lerfall
authors: Nofima AS, Stavanger, Norway.
authors: Bjørn Tore
authors: BT
authors: Rotabakk
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003080:Cold Temperature; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D061353:Food Storage; D006863:Hydrogen-Ion Concentration; D018482:Muscle, Skeletal; D012298:Rigor Mortis; D012474:Salmon; D017747:Seafood
keywords: Fish and fish products; food color; food physical properties; food preservation and processing; food quality