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1.
Grigory V. Merkin Lars Helge Stien Karin Pittman Ragnar Nortvedt 《Journal of food science》2014,79(6):E1137-E1141
Commercially collected records of Atlantic salmon (Salmo salar L.) muscle texture hardness were used to evaluate the effect of slaughter procedures and seasonality on texture quality. A database collected by Marine Harvest® contained flesh hardness records of Atlantic salmon slaughtered at processing plants in Norway from summer 2010 to summer 2011. The fish were slaughtered either by (1) percussion followed by automated bleeding (“Percussive”) or (2) live chilling with exposure to carbon dioxide (CO2) followed by manual severing gill arches and bleeding (“CO2”) or (3) live chilling with exposure to CO2 followed by percussive stunning and at the end automated bleeding (“CO2·percussive”). Hardness in salmon muscle cutlets was measured in Newtons (N) by Materials Testing Machine Zwick 500N. The hardness in salmon varied significantly over the study period (P < 0.05, mixed effect model) and showed the softest value of 21.2 (± 0.7) Newton (N) in summer 2011 and hardest 24.1 (± 0.2) N in autumn 2010. Slaughter procedures had a significant effect on salmon muscle hardness (P < 0.05, mixed effect model), where percussion followed by automated bleeding resulted in the hardest value (24.0 ± 0.4 N) as compared with CO2 stunning (21.8 ± 0.2 N) and combination of CO2 and percussive stunning (23.1 ± 0.15 N). CO2 is suspected as a causal factor in accelerated postmortem softening of the salmon muscle. 相似文献
2.
ABSTRACT: The changes in skin and fillet color of anesthetized and exhausted Atlantic salmon were determined immediately after killing, during rigor mortis, and after ice storage for 7 d. Skin color (CIE L *, a *, b *, and related values) was determined by a Minolta Chroma Meter. Roche Salmo Fan™ Lineal and Roche Color Card values were determined by a computer vision method and a sensory panel. Before color assessment, the stress levels of the 2 fish groups were characterized in terms of white muscle parameters (pH, rigor mortis, and core temperature). The results showed that perimortem handling stress initially significantly affected several color parameters of skin and fillets. Significant transient fillet color changes also occurred in the prerigor phase and during the development of rigor mortis. Our results suggested that fillet color was affected by postmortem glycolysis (pH drop, particularly in anesthetized fillets), then by onset and development of rigor mortis. The color change patterns during storage were different for the 2 groups of fish. The computer vision method was considered suitable for automated (online) quality control and grading of salmonid fillets according to color. 相似文献
3.
Improved slaughtering procedures in the salmon industry have caused a delayed onset of rigor mortis and, thus, a potential for pre-rigor secondary processing. The aim of this study was to investigate the effect of rigor status at time of processing on quality traits color, texture, sensory, microbiological, in injection salted, and cold-smoked Atlantic salmon (Salmo salar). Injection of pre-rigor fillets caused a significant (P<0.001) contraction (-7.9%± 0.9%) on the caudal-cranial axis. No significant differences in instrumental color (a*, b*, C*, or h*), texture (hardness), or sensory traits (aroma, color, taste, and texture) were observed between pre- or post-rigor processed fillets; however, post-rigor (1477 ± 38 g) fillets had a significant (P>0.05) higher fracturability than pre-rigor fillets (1369 ± 71 g). Pre-rigor fillets were significantly (P<0.01) lighter, L*, (39.7 ± 1.0) than post-rigor fillets (37.8 ± 0.8) and had significantly lower (P<0.05) aerobic plate count (APC), 1.4 ± 0.4 log CFU/g against 2.6 ± 0.6 log CFU/g, and psychrotrophic count (PC), 2.1 ± 0.2 log CFU/g against 3.0 ± 0.5 log CFU/g, than post-rigor processed fillets. This study showed that similar quality characteristics can be obtained in cold-smoked products processed either pre- or post-rigor when using suitable injection salting protocols and smoking techniques. 相似文献
4.
Rigor mortis is an important change affecting meat palatability. However, there seems no efficient way to continuously and automatically track the whole process of rigor mortis and subsequent resolution. This study is to explore a method to realize the traceability of the onset and development of rigor mortis of muscles using a texture analyzer. A penetration analysis was proven feasible to track the changes of muscle within 48 h postmortem. Chicken breasts were penetrated using a 50 mm probe holding until 172,800 s (48 h) immediately after bleeding. The results confirmed that ambient temperature had a significant effect on the process of rigor mortis and its subsequent resolution, that thaw rigor occurred for frozen muscles before rigor, and that struggle at slaughter accelerated the rigor process. The established approach would give us more accurate details on postmortem physicochemical changes in skeletal muscle. 相似文献
5.
The rigor mortis development of large Atlantic salmon was evaluated at a commercial plant using a sensory method, a mechanical rigorometer and low-frequency vibrations. The fish were classified according to rigor state using a neural network. Assessments were done with fish subjected to two different levels of handling stress prior to slaughter. White muscle high-energy phosphates and inosine monophosphate were used as indices of stress showing that handling stress may be considerable during commercial slaughter. Results indicate rigor assessment should be nondestructive and classificaton of rigor state was possible using a lowfrequency vibration method combined with a neural network. 相似文献
6.
The present study describes the possibilities for using computer vision-based methods for the detection and monitoring of transient 2D and 3D changes in the geometry of a given product. The rigor contractions of unstressed and stressed fillets of Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) were used as a model system. Gradual changes in fillet shape and size (area, length, width, and roundness) were recorded for 7 and 3 d, respectively. Also, changes in fillet area and height (cross-section profiles) were tracked using a laser beam and a 3D digital camera. Another goal was to compare rigor developments of the 2 species of farmed fish, and whether perimortem stress affected the appearance of the fillets. Some significant changes in fillet size and shape were found (length, width, area, roundness, height) between unstressed and stressed fish during the course of rigor mortis as well as after ice storage (postrigor). However, the observed irreversible stress-related changes were small and would hardly mean anything for postrigor fish processors or consumers. The cod were less stressed (as defined by muscle biochemistry) than the salmon after the 2 species had been subjected to similar stress bouts. Consequently, the difference between the rigor courses of unstressed and stressed fish was more extreme in the case of salmon. However, the maximal whole fish rigor strength was judged to be about the same for both species. Moreover, the reductions in fillet area and length, as well as the increases in width, were basically of similar magnitude for both species. In fact, the increases in fillet roundness and cross-section height were larger for the cod. We conclude that the computer vision method can be used effectively for automated monitoring of changes in 2D and 3D shape and size of fish fillets during rigor mortis and ice storage. In addition, it can be used for grading of fillets according to uniformity in size and shape, as well as measurement of fillet yield measured in thickness. The methods are accurate, rapid, nondestructive, and contact-free and can therefore be regarded as suitable for industrial purposes. 相似文献
7.
ABSTRACT: Atlantic salmon ( Salmo salar ) fillets were stored on ice for a maximum of 14 d to determine which muscle structures are associated with changes in texture and rigor. Texture was measured as shear force and the changes correlated with structural alterations. Texture decreased significantly within 24 h in parallel with loss of attachment of muscle fibers. Loss of rigor stiffness by 5 d was associated with myofiber detachment from the myocommata. These results show that fillet texture depends on several distinct structures and events, initially including breaks in the cell cytoskeleton and loss of fiber-fiber attachment and later breaks in the connective tissue and fiber detachment from the myocommata. 相似文献
8.
拟在现有冻罗非鱼片工艺中加入预冷工序。将新鲜罗非鱼片用冰水浸渍,放入不同温度(-4、-7、-18℃)条件下冻藏,定期测定pH值、色差、失水率、挥发性盐基氮(total volatile base nitrogen,TVB-N)值和质构等参数,分析预冷对冻藏品质的影响。结果显示,预冷对p H值影响最显著的温度为-7℃,10~20 d时-7℃预冷处理组罗非鱼片p H值仍在继续下降,而其对照组已开始回升。随着贮藏时间延长,罗非鱼片色差亮度L*值与红度值a*均呈现下降趋势,且贮藏温度越低,下降幅度越小,同时发现对照组L*值和a*值普遍低于预冷处理组。同时,贮藏温度越低,失水率越高,30 d罗非鱼片失水率达到最高值,-18、-7℃对照组此时失水率达7.47%、6.82%。-4℃及-7℃预冷处理对罗非鱼片TVB-N值影响较大,20 d后与对照渐趋一致;但30 d时-18℃罗非鱼片预冷处理组与对照组仍有较大差别,TVB-N值分别为8.04 mg/100 g和9.87 mg/100 g。20 d前随贮藏温度降低罗非鱼片预冷处理组与对照组的咀嚼性差异增大,之后则趋于一致。贮藏期间硬度无显著差异,弹性仅在-4℃内罗非鱼片处理组与对照组间有较明显差异,其余差异均不显著(P0.05)。内聚性的变化因无明显规律不作为评判指标。综上,预冷处理对罗非鱼冻鱼片部分冻藏品质指标有较明显的改善作用,利于保持鱼片品质,可作为生产企业的借鉴。 相似文献
9.
ABSTRACT: A subjective method was used to evaluate rigor mortis in 50 Gulf sturgeons distributed into 5 weight categories. Duration of rigor increased with fish weight. Onset of rigor ranged from 12 to 24 h. A new method to determine onset and resolution of rigor in cultured Gulf sturgeon was studied using analysis of video images. Insight on the progress of rigor through the fish body is provided. In 10 different time intervals from 0 to 67 h after death, fish were temporarily secured to the edge of a table by the head, with the body free to droop, and video images were taken. Rulers in the background allowed quantification of body position. The extent of deflection of various points along the body length was analyzed. New parameters based on maximum deflection and integral deflections were developed. Rigor in Gulf sturgeon took an average of 24 h to onset and 67 h to resolve and was not a uniform process: the tail reached maximum rigor later than the middle of the fish. 相似文献
10.
Time lapse video was used to determine the effects of temperature and fatigue on the development of rigor contractions in chinooksalmon ( Oncorhynchus tshawytscha ) white muscle. Minimal handling and chemical anaesthesia (AQUI-STM) produced rested fish. After removal of one fillet from the rested fish, post-mortem electrical stimulation of the carcass was used to partially exercise the remaining muscle. Specific strips of rested and partially exercised muscle were held in physiological saline at 0,4,6,8 and 12°C. Contraction onset and end were delayed by decreasing temperature in the rested treatment, but were unaffected in the partially exercised treatment. The final contracted length was affected by fatigue state and temperature. 相似文献
11.
ABSTRACT: The effects of temperature (−1, 4, and 10 °C), brine concentration (12% and 25% NaCl), injection volumes, and needle densities were investigated on fillet weight gain (%), salt content (%), fillet contraction (%), and muscle gaping in pre rigor brine-injected fillets of Atlantic salmon ( Salmo salar ). Increased brine concentration (12% to 25%) significantly increased the initial (< 5 min after injection) and final contraction (24 h after injection) of pre rigor fillets. Increased brine concentration significantly reduced weight gain and increased salt content but had no significant effect on muscle gaping. The temperatures tested did not significantly affect weight gain, fillet contraction, or gaping score. Significant regressions ( P < 0.01) between the injection volume and weight gain (range: 2.5% to 15.5%) and salt content (range: 1.7% to 6.5%) were observed for injections of pre rigor fillets. Double injections significantly increased the weight gain and salt content compared to single injections. Initial fillet contraction measured 30 min after brine injection increased significantly ( P < 0.01) with increasing brine injection volume but no significant difference in the fillet contraction was observed 12 h after brine injection (range: 7.9% to 8.9%). Brine-injected post rigor control fillets obtained higher weight gain, higher salt content, more muscle gaping, and significantly lower fillet contraction compared to the pre rigor injected fillets.
Injection-salting is an applicable technology as a means to obtain satisfactory salt contents and homogenously distribute the salt into the muscle of pre rigor fillets of Atlantic salmon before further processing steps such as drying and smoking. 相似文献
Injection-salting is an applicable technology as a means to obtain satisfactory salt contents and homogenously distribute the salt into the muscle of pre rigor fillets of Atlantic salmon before further processing steps such as drying and smoking. 相似文献
12.
Sensory‐evaluated hardness of smoked Atlantic salmon (Salmo salar L.) was correlated with various response variables from instrumental texture analysis of raw or smoked cutlets (25 mm thick) using 4 different probes: 12.5‐ and 23‐ mm‐dia cylinders, a Warner‐Bratzler blade, and a 25.4‐mm‐dia sphere. Sensory hardness correlated significantly with analyses using all mechanical methods, but it was most accurately predicted by the 12.5‐mm‐dia cylinder in raw salmon (force and area at 90% compression; r = 0.70, P < 0.0001), and by the 23‐mm‐dia cylinder in smoked salmon (force at 90% compression and the area from origo to the 1st significant break; r = 0.63 to 0.64, P < 0.0001). 相似文献
13.
Xinru Fan Xiaoyu Lin Chunhua Wu Nana Zhang Qiaofen Cheng Hang Qi Kunihiko Konno Xiuping Dong 《Food Science & Nutrition》2021,9(1):154-163
This study aimed to evaluate the freshness of ice stored rainbow trout by bioelectrical impedance measurements. Rigor mortis, ATP-related components, K-value, and hardness of rainbow trout muscle during storage were monitored along with impedance. The results showed that the progress of rigor mortis was accompanied by an increase in impedance. Impedance kept decreasing even in rigor state, and during the gradual resolution of rigor mortis with impedance change upon storage of fish was biphasic (r = −0.944, p < .01). Thus, when impedance decreased close to the lowest value, K-value was only about 61.57 ± 0.52%, but still exhibited a high pertinence (r = −0.959, p < .01). A gradual decrease of the hardness of fish muscle upon storage of fish showed a close correlation (r = 0.981, p < .01) with impedance decrease. These results suggested that the impedance measurement has a great potential for predicting the freshness of the rainbow trout during ice storage. 相似文献
14.
本文研究了4℃贮藏条件下,羊肉僵直和解僵过程中风味品质的变化。以羊背最长肌为研究对象,采用超快速气相电子鼻和气相色谱质谱联用技术(Gas Chromatography-Mass Spectrometer,GC-MS),测定宰后不同贮藏时间羊肉挥发性风味物质的差异。结果表明,宰后贮藏过程中共检测出挥发性风味物质6类51种,主要为醛类和醇类物质,随着贮藏时间的延长,熟制羊肉的醛类物质含量先增加后降低,醇类物质的含量先降低后增加,己醛、庚醛、辛醛、壬醛、1-戊醇、1-辛烯-3-醇和1-庚醇为宰后贮藏过程中羊肉的关键风味物质,宰后1 d与1 h羊肉的共有关键风味物质含量无显著差异(p0.05),宰后3 d和5 d羊肉的风味物质种类和含量降低;超快速气相电子鼻主成分分析结果与GC-MS结果相一致。因此,僵直前(宰后1 h)和解僵初期(宰后1 d)羊肉的共有关键风味物质种类和含量差异不显著,解僵后期(宰后3 d和5 d)羊肉关键风味物质含量和种类明显降低。 相似文献
15.
16.
Jon Olav Veland Ole J Torrissen 《Journal of the science of food and agriculture》1999,79(12):1737-1746
Muscle texture measurements were performed on Atlantic salmon (Salmo salar) using two different instrumental methods; The Texture Profile Analysis, which is a uniaxial compression test, and the Warner–Brazler shear test. The performances of the two tests were evaluated as to their ability to differentiate between recently killed salmon and salmon stored on ice for up to 24 days. Both tests performed well, but the shear test was slightly more sensitive than the compression test. Further, salmon were either starved or fed for two weeks prior to slaughter. The muscle from fed salmon lost its strength slightly faster than that from starved salmon, but this difference was only detectable during the first two days of chilled storage. The effects of temperature, fish size and degree and mode of deformation on the instrumental test results were studied and were found to be significant. Also, the sample geometry, ie the thickness of the fillet was found to have a very significant effect on the TPA-test results. © 1999 Society of Chemical Industry 相似文献
17.
三黄鸡分别禁食0、8、16h和24h,三管齐断法宰杀,于宰后5h内分别测定滴水损失、蒸煮损失、加压损失、蛋白溶解性、剪切力值、糖原、乳酸和pH值等指标,观察禁食对宰后早期鸡肉持水力和嫩度的影响。结果表明：随着禁食时间延长,宰后糖原含量(P＜0.05)和pH值均降低;随着宰后时间延长,糖原含量和pH值变化趋势与宰后时间正相关,而乳酸含量变化趋势与宰后时间负相关。宰后早期,pH值对肌肉持水力有显著影响(P＜0.05),而蛋白溶解度对持水力变化贡献不大。禁食使得宰后早期肌肉剪切力值有增大趋势,但处理组之间差异不显著。与未禁食鸡相比,禁食8h和禁食16h能够提高宰后肌肉持水力。 相似文献
18.
S. Sigurgisladottir H. Hafsteinsson A. Jonsson Ø. Lie R. Nortvedt M. Thomassen O. Torrissen 《Journal of food science》1999,64(1):99-104
Textural properties of raw Atlantic salmon (Salmo salar) fillets from different origin were studied on different locations of the fillets. Three instrumental methods were applied for evaluation of textural properties. Two methods were based on puncture tests, using flat-ended cylinder or spherical probes measuring the hardness of the fillet. The third method was based on cutting the fillet with a blade and measuring the shear force. Hardness and shear force increased from head to tail, and the location below the dorsal fin was found to be most reliable. The shear force method was found to be more sensitive than the puncture methods and best suited for practical application. 相似文献
19.
鲢鱼新鲜度对鱼糜凝胶品质的影响 总被引：1，自引：0，他引：1
通过对4 ℃条件下鲢鱼死后10 h感官特性、pH值和僵直指数的变化过程以及鲢鱼死后不同时间鱼肉的挥发性盐基氮（total volatile basic nitrogen,TVB-N）值和Ca2＋-ATP酶活性变化的检测,研究鲢鱼肉新鲜度对鱼糜凝胶品质的影响。结果表明：鲢鱼在死后2～3 h开始进入僵直期,鱼体僵直指数升高,pH值下降;随着鲢鱼死后时间的延长,鱼肉的TVB-N值显著升高,Ca2＋-ATP酶活性显著降低。采用死后不同时间的鲢鱼肉制作的鱼糜凝胶,其凝胶强度、保水性和白度均有显著差异,其中以新鲜鲢鱼为原料制作的鱼糜凝胶的凝胶强度最高,而鱼糜凝胶的保水性和白度在鱼肉的僵直期最差。 相似文献