title: Effects of -1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage.
abstract: The aim of this study was to evaluate the impact of super-chilling on the quality of Atlantic salmon (Salmo salar) pre-rigor fillets. The fillets were kept for 45min in a super-chilling tunnel at -25°C with an air speed in the tunnel at 2.5m/s, to reach a fillet core temperature of -1.5°C, prior to ice storage in a cold room for 4 weeks. Super-chilling seemed to form intra- and extracellular ice crystals in the upper layer of the fillets and prevent myofibre contraction. Lysosome breakages followed by release of cathepsin B and L during storage and myofibre-myofibre detachments were accelerated in the super-chilled fillets. Super-chilling resulted in higher liquid leakage and increased myofibre breakages in the fillets, while texture values of fillets measured instrumentally were not affected by super-chilling one week after treatment. Optimisation of the super-chilling technique is needed to avoid the formation of ice crystals, which may cause irreversible destruction of the myofibres, in order to obtain high quality products.
authors.affiliation: Norwegian University of Life Sciences, Department of Animal and Aquacultural Sciences, P.O. Box 5003, 1432 Ås, Norway. Electronic address: bahuaud_diane@yahoo.fr.
authors.forename: D
authors.initials: D
authors.lastname: Bahuaud
authors.affiliation: Akvaforsk, P.O. Box 5010, 1432 Ås, Norway.
authors.forename: T
authors.initials: T
authors.lastname: Mørkøre
authors.affiliation: Matforsk, Osloveien 1, 1430 Ås, Norway.
authors.forename: Ø
authors.initials: Ø
authors.lastname: Langsrud
authors.affiliation: Norwegian University of Life Sciences, Department of Animal and Aquacultural Sciences, P.O. Box 5003, 1432 Ås, Norway.
authors.forename: K
authors.initials: K
authors.lastname: Sinnes
authors.affiliation: Matforsk, Osloveien 1, 1430 Ås, Norway.
authors.forename: E
authors.initials: E
authors.lastname: Veiseth
authors.affiliation: Matforsk, Osloveien 1, 1430 Ås, Norway.
authors.forename: R
authors.initials: R
authors.lastname: Ofstad
authors.affiliation: Norwegian University of Life Sciences, Department of Animal and Aquacultural Sciences, P.O. Box 5003, 1432 Ås, Norway.
authors.forename: M S
authors.initials: MS
authors.lastname: Thomassen
keywords: Atlantic salmon; Cathepsins B and L; Fish quality; Liquid leakage; Lysosomes; Myofibre breakages; Myofibre contraction; Myofibre–myocommata detachments; Myofibre–myofibre detachments; Super-chilling; Texture