Abstract
This research studied the effect of salt on kinetics for quality changes in pink salmon fillet, during commercial sterilisation. Sample cuts from salmon fillets were placed in sealed aluminum containers and heated at 121.1 °C for 10, 30 and 60 min. Samples with 1.5% (w/w) salt addition were compared with those without added salt. Salt addition reduced cook loss, area shrinkage and shear force of the heated fillet and resulted in a slightly darker colour. Effect of salt addition in thiamin loss, degree of lipid oxidation and fatty acid profile was not significant. Peroxide (PV) and thiobarbituric acid (TBA) values slightly increased within the first 10 min of heating, followed by a significant reduction as heating progressed. No measurable loss of polyunsaturated fatty acids (PUFA) was observed. Thermally processed shelf-stable salmon investigated should be a valuable source of ω-3 PUFA, with EPA values ranging from 52 to 71 mg/100 g product and DHA ranging from 258 to 340 mg/100 g of product.
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