Journal article
Salt effect on heat-induced physical and chemical changes of salmon fillet ( O. gorbuscha)
Food chemistry, Vol.106(3), pp.957-966
2008
Handle:
https://hdl.handle.net/2376/107709
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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Details
- Title
- Salt effect on heat-induced physical and chemical changes of salmon fillet ( O. gorbuscha)
- Creators
- Fanbin Kong - Department of Biological Systems Engineering, 6120, Washington State University, Pullman, WA 99164-6120, United StatesAlexandra Oliveira - Fishery Industrial Technology Center, University of Alaska Fairbanks, Kodiak, AK 99615-7401, United StatesJuming Tang - Department of Biological Systems Engineering, 6120, Washington State University, Pullman, WA 99164-6120, United StatesBarbara Rasco - Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6120, United StatesChuck Crapo - Fishery Industrial Technology Center, University of Alaska Fairbanks, Kodiak, AK 99615-7401, United States
- Publication Details
- Food chemistry, Vol.106(3), pp.957-966
- Academic Unit
- Biological Systems Engineering, Department of; Food Science, School of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900547073601842
- Language
- English
- Resource Type
- Journal article