Dissertation
Kinetics of salmon (Oncorhynchus gorbuscha) quality changes during thermal processing
Washington State University
Doctor of Philosophy (PhD), Washington State University
05/2007
DOI:
https://doi.org/10.7273/000005642
Abstract
The objective of this study was to investigate the reaction kinetics along with changes in salmon quality during high temperature thermal processing. Small samples (D 30 mm H 6 mm) cut from pink salmon (Oncorhynchus gorbuscha) fillets were sealed in aluminum containers and heated in an oil bath to simulate a commercial thermal process. A thorough examination of the quality changes occurring during heating were conducted by investigating quality attributes of raw and cooked salmon, including color, shear force to break muscle fibers, cook loss, area shrinkage, lipid composition and thiamin content. The kinetics of reactions leading to the quality changes were evaluated. Significant quality deterioration occurred in all of the studied quality attributes as reflected in color changes, increased cook losses, shrinkage, muscle toughening, lipid oxidation and thiamin losses. However, no measurable loss in polyunsaturated fatty acid (PUFA) was observed during thermal treatments at 121.1 ?C for up to 2 hrs. Addition of salt (1.5% w/w) reduced the cook loss, area shrinkage and shear force of the heated salmon muscle, as well as slightly darkening the color compared to muscle samples to which no salt was added.
Metrics
2 File views/ downloads
18 Record Views
Details
- Title
- Kinetics of salmon (Oncorhynchus gorbuscha) quality changes during thermal processing
- Creators
- Fanbin Kong
- Contributors
- Juming Tang (Chair)Barbara Rasco (Committee Member) - Washington State University, School of Food ScienceGustavo V Barbosa-Canovas (Committee Member) - Washington State University, Department of Biological Systems EngineeringChuck Crapo (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- Department of Biological Systems Engineering
- Theses and Dissertations
- Doctor of Philosophy (PhD), Washington State University
- Publisher
- Washington State University
- Number of pages
- 186
- Identifiers
- 99901054536101842
- Language
- English
- Resource Type
- Dissertation