Abstract
The spectra of fresh salmon fillets change due to storage and packaging atmospheres. The aim of this study was to demonstrate the effects of heme oxidation states on spectral development in salmon fillets and to investigate the origin of a shoulder peak representing important spectral variations during storage. Hyperspectral images of fresh salmon fillets and mince with various water contents were collected during storage under different atmospheres. In addition, the absorption spectra of extracted salmon hemoglobin and its derivatives (methemoglobin and deoxyhemoglobin) were obtained. Air storage resulted in an increased similarity between spectra of methemoglobin and salmon fillets in principal component analysis. Results from the mince storage demonstrated that absorption features at the shoulder peak could be related to water content in the salmon muscle. This study established that the formation of oxidized heme is the primary source of spectral variations that occur during air storage of fresh salmon. Changes in the status of heme due to storage and packaging can influence the appearance of the underlying water absorption at the shoulder peak and create variations in the salmon spectra.
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