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Abstract
The effect of different chilling technologies on water holding and quality parameters was investigated on Atlantic salmon throughout the entire value chain. Chilling technologies of whole fish before filleting, included superchilling(S) by refrigerated seawater (RSW) or ice (I), followed by chilling of fillets with liquid nitrogen (SS, IS) or ice (SI, II). Superchilling by shell-freezing with liquid nitrogen (IS and SS) caused increased drip loss throughout storage for both raw and smoked fillets. Whole salmon stored in RSW followed by ice storage (SI) had the least drip loss. Moreover, fish stored in RSW had lower H2S producing bacteria for raw fillets, lower blood spot counts and gaping after smoking. Therefore, this method is likely more feasible than storing whole fish in ice or shell-freezing of fillets. Water content, muscle pH and colour parameters were higher for raw than smoked fillets, while breaking force, firmness and water holding capacity were higher for smoked than raw fillets.
Highlights
Water holding capacity (WHC), the ability for raw meat to retain moisture, is known as an important quality parameter of raw and coldsmoked Atlantic salmon (Salmo salar)
Fish stored in refrigerated seawater (RSW) had lower H2S producing bacteria for raw fillets, lower blood spot counts and gaping after smoking
Most free water that can be released lies between the actin and myosin filaments of myofibrils in live or pre-rigor muscles. Some of this water is lost as drip loss, which is closely related to WHC
Summary
Water holding capacity (WHC), the ability for raw meat to retain moisture, is known as an important quality parameter of raw and coldsmoked Atlantic salmon (Salmo salar). Some of this water is lost as drip loss, which is closely related to WHC. This represents liquid loss during processing, storage, or thawing, and it occurs due to extrusion of tissues juices from the structural change of muscle (Huff-Lonergan and Lonergan, 2005). Water soluble compounds are lost as drip which provides a nutritious medium for microbial growth (Wu et al, 2014). This can directly influence the producers' profitability and consumers' perception on appearance and texture
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