scholarly journals Skin and vacuum packaging of portioned Atlantic salmon originating from refrigerated seawater or traditional ice storage

2021 ◽  
Vol 30 ◽  
pp. 100767
Author(s):  
Sherry Stephanie Chan ◽  
Bjørn Tore Rotabakk ◽  
Trond Løvdal ◽  
Jørgen Lerfall ◽  
Bjørn Roth
Keyword(s):  
Atlantic Salmon ◽  
Vacuum Packaging ◽  
Ice Storage

Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage

2015 ◽  
Vol 175 ◽  
pp. 157-165 ◽  
Author(s):  
Jørgen Lerfall ◽  
Bjørn Roth ◽  
Even Flønes Skare ◽  
Aksel Henriksen ◽  
Tore Betten ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Ice Storage ◽  
Flesh Quality ◽  
Atlantic Salmon Salmo Salar ◽  
Subsequent Effect

scholarly journals A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Sherry Stephanie Chan ◽  
Bjørn Roth ◽  
Flemming Jessen ◽  
Trond Løvdal ◽  
Anita Nordeng Jakobsen ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Atlantic Salmon ◽  
Value Chain ◽  
Quality Parameters ◽  
Ice Storage ◽  
Drip Loss ◽  
Storage Duration ◽  
Microbial Counts ◽  
Salt Uptake ◽  
Water Holding

Abstract Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. Following the entire value chain, the whole salmon was further processed, and fillets were either chilled on ice or dry salted and cold-smoked. Changes in quality parameters including colour, texture, enzyme activity and microbial counts were also analyzed for 3 weeks. Our results showed that when fish were removed from the RSW tank after 4 days and further chilled for 3 days, an overall weight gain of 0.7%, salt uptake of 0.3% and higher WHC were observed. In contrast, ice-stored fish had a total weight loss of 1% and steady salt uptake of 0.1%. After filleting, raw fillets from whole fish initially immersed in RSW had better gaping occurrence, softer texture, lower cathepsin B + L activity but higher microbiological growth. Otherwise, there were no differences in drip loss nor colour (L*a*b*) on both raw and smoked fillets from RSW and iced fish. Storage duration significantly affected quality parameters including drip loss, colour, texture, enzyme activity and microbial counts in raw fillets and drip loss, WHC, redness and yellowness in smoked fillets.

Effect of 10MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4°C

2014 ◽  
Vol 145 ◽  
pp. 535-541 ◽  
Author(s):  
Zhen Yang ◽  
Haiyan Wang ◽  
Wei Wang ◽  
Wenyuan Qi ◽  
Ling Yue ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Shelf Life ◽  
Vacuum Packaging ◽  
Beam Irradiation

Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions

2001 ◽  
Vol 32 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Sjofn Sigurgisladottir ◽  
Margret S. Sigurdardottir ◽  
Helga Ingvarsdottir ◽  
Ole J. Torrissen ◽  
Hannes Hafsteinsson
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Atlantic Salmon Salmo Salar
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