The Effects of Irradiation, High Hydrostatic Pressure, and Temperature during Pressurization on the Characteristics of Cooked-reheated Salmon and Catfish Fillets |
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| Authors: | DR McKenna KE Nanke DG Olson |
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| Affiliation: | The authors were formerly with the Dept. of Animal Science, Iowa State Univ., Ames, IA, 50011. Author McKenna is now with the Dept. of Animal Science, Texas A&M Univ., MS 2471 College Station, TX 77843–2471. Author Nanke is now with the SureBeam Corp., 2650 Murray St., Sioux City, IA 51111. Author Olson is now with the SureBeam Corp., 9300 Underwood Ave., Suite 150, Omaha, NE 68114. Direct inquiries to author McKenna (E-mail: ). |
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| Abstract: | ABSTRACT: Fully‐cooked salmon and catfish fillets were treated by ionizing radiation (0, 3, or 6 kGy), high hydrostatic pressure (HHP) (0, 414, or 690 MPa), 2 different temperatures during pressurization (ambient‐HHP approximately equal to 21 °C, or heated‐HHP = 70 °C), and combinations of the treatments. Kramer shear values increased for salmon and catfish fillets treated by HHP, heated‐HHP, and a combination treatment. Tenderness and juiciness scores of salmon and catfish fillets were lower with HHP, heated‐HHP, and a combination treatment. Irradiation decreased CIE a* values of salmon, and CIE b* values of salmon and catfish. Irradiation increased tenderness and juiciness scores of salmon and increased flavor intensity of catfish. |
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| Keywords: | irradiation high hydrostatic pressure salmon catfish sensory |
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