Spoilage of Rested Harvested King Salmon (Oncorhynchus tshawytscha)

Autor:	Virginia K. Corrigan, G. C. Fletcher, M. J. Leonard, Alistair Renfrew Jerrett, S. E. Black, G. Summers
Rok vydání:	2003
Předmět:	biology Chemistry Flesh cvg.computer_videogame Food spoilage King salmon biology.organism_classification Bacterial counts Fish quality Fishery Animal science Oncorhynchus Fish cvg Food Science
Zdroj:	Scopus-Elsevier ResearcherID
ISSN:	1750-3841 0022-1147
Popis:	Laboratory-reared king salmon were harvested using CO 2 anesthetizing (CO 2 ) or by rested harvesting techniques using AQUI-S anesthetizing (AQUI-S). Fish were killed by spiking, and flesh portions were stored in air packs (0 °C) for 22 d, Headspace oxygen levels, sensory characteristics (raw and cooked), tensile properties, drip loss, gaping, pH, nucleotide derivatives, color, and bacterial counts were determined after 5 to 22 d of storage. All parameters except tensile properties showed significant trends with storage time. Oxygen levels were consistently lower in CO 2 packs whereas, on average, drip was lower in AQUI-S samples, and L*-values and bacterial numbers were higher in AQUI-S samples. Overall, harvesting effects had minimal impact on the quality parameters measured.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76b223ed3ed04c5788e7a85ccdecdbaf https://doi.org/10.1111/j.1365-2621.2003.tb05810.x Zobrazit plný text záznamu Plný text