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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.
Highlights
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
This study presented several quality parameters examined on salmon stored in RSW throughout the whole supply chain
In comparison to traditional chilling methods, whole fish stored in RSW had an overall increase in water and salt uptake, with better WHC before filleting
Summary
Water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. A low WHC is related to postmortem changes in the muscle such as myofibril shrinkage, and a high drip loss is usually related to greater protein denaturation[1,2] These are undesirable as they lead to greater water and nutrients loss, and directly result in lower salmon quality and sale value. An unprecedented fish slaughter method has recently been introduced in the aquaculture industry, whereby fish slaughter is directly performed onboard fishing vessels at sea after the fish is pumped, gutted and bled immediately superchilled at temperatures below 0 °C in RSW tanks during transportation[5] This novel method condenses the traditional three-stage handling process, where fish are pumped into well-boats and transported to land before processing, into only one. RSW preserves meat freshness by allowing gutted fish to bleed adequately and avoids blood retention in the flesh[6]
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