hrcak mascot   Srce   HID

Food Technology and Biotechnology, Vol.56 No.2 June 2018.

Original scientific paper
https://doi.org/10.17113/ftb.56.02.18.5346

Utjecaj sezone, lokacije, načina filetiranja i skladištenja na sposobnost zadržavanja vode uzgojenog atlantskog lososa (Salmo salar L.)

Bjørn Tore Rotabakk ; Nofima AS, Department of Processing Technology, P.O. Box 327, NO-4002 Stavanger, Norway
Gaute Lunde Melberg ; Marine Harvest AS, Department of Quality and Environment Region South, P.O. Box 4102 Sandviken, NO-5835 Bergen, Norway
Jørgen Lerfall ; Department of Biotechnology and Food Science, Norwegian University of Science and Technology, NO-7491 Trondheim, Norway

Fulltext: croatian, pdf (836 KB) pages 238-246 downloads: 10* cite
APA 6th Edition
Tore Rotabakk, B., Lunde Melberg, G. & Lerfall, J. (2018). Utjecaj sezone, lokacije, načina filetiranja i skladištenja na sposobnost zadržavanja vode uzgojenog atlantskog lososa (Salmo salar L.). Food Technology and Biotechnology, 56 (2), 238-246. https://doi.org/10.17113/ftb.56.02.18.5346
MLA 8th Edition
Tore Rotabakk, Bjørn, et al. "Utjecaj sezone, lokacije, načina filetiranja i skladištenja na sposobnost zadržavanja vode uzgojenog atlantskog lososa (Salmo salar L.)." Food Technology and Biotechnology, vol. 56, no. 2, 2018, pp. 238-246. https://doi.org/10.17113/ftb.56.02.18.5346. Accessed 13 Dec. 2018.
Chicago 17th Edition
Tore Rotabakk, Bjørn, Gaute Lunde Melberg and Jørgen Lerfall. "Utjecaj sezone, lokacije, načina filetiranja i skladištenja na sposobnost zadržavanja vode uzgojenog atlantskog lososa (Salmo salar L.)." Food Technology and Biotechnology 56, no. 2 (2018): 238-246. https://doi.org/10.17113/ftb.56.02.18.5346
Harvard
Tore Rotabakk, B., Lunde Melberg, G., and Lerfall, J. (2018). 'Utjecaj sezone, lokacije, načina filetiranja i skladištenja na sposobnost zadržavanja vode uzgojenog atlantskog lososa (Salmo salar L.)', Food Technology and Biotechnology, 56(2), pp. 238-246. doi: https://doi.org/10.17113/ftb.56.02.18.5346
Vancouver
Tore Rotabakk B, Lunde Melberg G, Lerfall J. Utjecaj sezone, lokacije, načina filetiranja i skladištenja na sposobnost zadržavanja vode uzgojenog atlantskog lososa (Salmo salar L.). Food Technology and Biotechnology [Internet]. 2018 [cited 2018 December 13];56(2):238-246. doi: https://doi.org/10.17113/ftb.56.02.18.5346
IEEE
B. Tore Rotabakk, G. Lunde Melberg and J. Lerfall, "Utjecaj sezone, lokacije, načina filetiranja i skladištenja na sposobnost zadržavanja vode uzgojenog atlantskog lososa (Salmo salar L.)", Food Technology and Biotechnology, vol.56, no. 2, pp. 238-246, 2018. [Online]. doi: https://doi.org/10.17113/ftb.56.02.18.5346
Fulltext: english, pdf (836 KB) pages 238-246 downloads: 20* cite
APA 6th Edition
Tore Rotabakk, B., Lunde Melberg, G. & Lerfall, J. (2018). Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.). Food Technology and Biotechnology, 56 (2), 238-246. https://doi.org/10.17113/ftb.56.02.18.5346
MLA 8th Edition
Tore Rotabakk, Bjørn, et al. "Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.)." Food Technology and Biotechnology, vol. 56, no. 2, 2018, pp. 238-246. https://doi.org/10.17113/ftb.56.02.18.5346. Accessed 13 Dec. 2018.
Chicago 17th Edition
Tore Rotabakk, Bjørn, Gaute Lunde Melberg and Jørgen Lerfall. "Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.)." Food Technology and Biotechnology 56, no. 2 (2018): 238-246. https://doi.org/10.17113/ftb.56.02.18.5346
Harvard
Tore Rotabakk, B., Lunde Melberg, G., and Lerfall, J. (2018). 'Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.)', Food Technology and Biotechnology, 56(2), pp. 238-246. doi: https://doi.org/10.17113/ftb.56.02.18.5346
Vancouver
Tore Rotabakk B, Lunde Melberg G, Lerfall J. Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.). Food Technology and Biotechnology [Internet]. 2018 [cited 2018 December 13];56(2):238-246. doi: https://doi.org/10.17113/ftb.56.02.18.5346
IEEE
B. Tore Rotabakk, G. Lunde Melberg and J. Lerfall, "Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.)", Food Technology and Biotechnology, vol.56, no. 2, pp. 238-246, 2018. [Online]. doi: https://doi.org/10.17113/ftb.56.02.18.5346

Paper in XML format

Abstracts
Ispitan je utjecaj sezone, lokacije, načina filetiranja i skladištenja na sposobnost zadržavanja vode atlantskog lososa (Salmo salar L.). Uzorci lososa prikupljeni su u jesen i proljeće s dvije različite lokacije (sjever i jug Norveške) te podijeljeni u dvije skupine, prije i nakon mrtvačke ukočenosti (rigora), i to prije i nakon filetiranja. Na taj je način dobiveno 16 skupina uzoraka, u kojima su ispitani sljedeći parametri: sposobnost zadržavanja vode, udjel vode i pH-vrijednost. Osim toga, tijekom 18 dana skladištenja ispitan je učinak svih varijabli na gubitak mesnih sokova i njihov sastav. Rigor i filetiranje bitno su utjecali na sposobnost zadržavanja vode, a lokacija i filetiranje na udjel vode. Osim toga, filetiranje nakon rigora bitno je smanjilo gubitak mesnih sokova u usporedbi s filetiranjem prije rigora. Međutim, trajanje skladištenja je najviše utjecalo na gubitak mesnih sokova. Iz toga je zaključeno da losos zadržava najviše vode ako se filetira prije rigora, pa je zaključeno da bi se mogao rano prerađivati. No, bilo je teško pronaći čvrstu poveznicu između gubitka mesnih sokova i sposobnosti zadržavanja vode.

Keywords
atlantski losos; sposobnost zadržavanja vode; gubitak mesnih sokova; rigor mortis

Projects
NSF / Office of the Director / 9219209 - Infrared Measurements in the Antarctic

Hrčak ID: 203491

URI
https://hrcak.srce.hr/203491

References

1 

Fennema OR. Comparative water-holding properties of various muscle foods. J Muscle Foods. 1990;1(4):363–81. DOI: http://dx.doi.org/10.1111/j.1745-4573.1990.tb00373.x

2 

Huff-Lonergan E, Lonergan SM. New frontiers in understanding drip loss in pork: Recent insights on the role of postmortem muscle biochemistry. J Anim Breed Genet. 2007;124:19–26. DOI: http://dx.doi.org/10.1111/j.1439-0388.2007.00683.x PubMed: http://www.ncbi.nlm.nih.gov/pubmed/17988247

3 

Schäfer A, Rosenvold K, Purslow PP, Andersen HJ, Henckel P. Physiological and structural events post mortem of importance for drip loss in pork. Meat Sci. 2002;61(4):355–66. DOI: http://dx.doi.org/10.1016/S0309-1740(01)00205-4 PubMed: http://www.ncbi.nlm.nih.gov/pubmed/22061063

4 

Huff-Lonergan E, Lonergan SM. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 2005;71(1):194–204. DOI: http://dx.doi.org/10.1016/j.meatsci.2005.04.022 PubMed: http://www.ncbi.nlm.nih.gov/pubmed/22064064

5 

Offer G, Cousins T. The mechanism of drip production: Formation of two compartments of extracellular space in muscle post mortem. J Sci Food Agric. 1992;58(1):107–16. DOI: http://dx.doi.org/10.1002/jsfa.2740580118

6 

Lerfall J, Roth B, Skare EF, Henriksen A, Betten T, Dziatkowiak-Stefaniak MA, et al. Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage. Food Chem. 2015;175:157–65. DOI: http://dx.doi.org/10.1016/j.foodchem.2014.11.111 PubMed: http://www.ncbi.nlm.nih.gov/pubmed/25577065

7 

Roth B, Slinde E, Arildsen J. Pre or post mortem muscle activity in Atlantic salmon (Salmo salar). The effect on rigor mortis and the physical properties of flesh. Aquaculture. 2006;257(1–4):504–10. DOI: http://dx.doi.org/10.1016/j.aquaculture.2005.10.021

8 

Mørkøre T, Mazo TPI, Tahirovic V, Einen O. Impact of starvation and handling stress on rigor development and quality of Atlantic salmon (Salmo salar L). Aquaculture. 2008;277(3–4):231–8. DOI: http://dx.doi.org/10.1016/j.aquaculture.2008.02.036

9 

Ofstad R, Kidman S, Myklebust R, Olsen RL, Hermansson AM. Liquid-holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature. Lebensm Wiss Technol. 1995;28(3):329–39. DOI: http://dx.doi.org/10.1016/S0023-6438(95)94599-7

10 

Ofstad R, Egelandsdal B, Kidman S, Myklebust R, Olsen RL, Hermansson AM. Liquid loss as effected by post mortem ultrastructural changes in fish muscle: Cod (Gadus morhua L) and salmon (Salmo salar). J Sci Food Agric. 1996;71(3):301–12. DOI: http://dx.doi.org/10.1002/(SICI)1097-0010(199607)71:3<301::AID-JSFA583>3.0.CO;2-0

11 

Hultmann L, Rustad T. Textural changes during iced storage of salmon (Salmo salar) and cod (Gadus morhua). J Aquat Food Prod Technol. 2002;11(3-4):105–23. DOI: http://dx.doi.org/10.1300/J030v11n03_09

12 

Mørkøre T, Rødbotten M, Vogt G, Fjžra SO, Kristiansen IØ, Manseth E. Relevance of season and nucleotide catabolism on changes in fillet quality during chilled storage of raw Atlantic salmon (salmo salar L.). Food Chem. 2010;119(4):1417–25. DOI: http://dx.doi.org/10.1016/j.foodchem.2009.09.022

13 

Fulton TW. The rate of growth of fishes. Twenty-second Annual Report, Part III. Edinburgh, Scotland, UK: Fisheries Board of Scotland; 1904. pp. 141–241.

14 

ISO 6496:1999. Animal feeding stuffs – Determination of moisture and other volatile matter content. Geneva, Switzerland: International Organisation for Standardisation (ISO); 1999.

15 

Skipnes D, Østby ML, Hendrickx ME. A method for characterising cook loss and water-holding capacity in heat treated cod (Gadus morhua) muscle. J Food Eng. 2007;80(4):1078–85. DOI: http://dx.doi.org/10.1016/j.jfoodeng.2006.08.015

16 

Nitrogen. Determination in foods and feeds according to Kjeldahl; No 6. Oslo, Norway: Nordic Committee on Food Analysis (NMKL); 2003.

17 

Bligh EG, Dyer WJ. A rapid method of total lipid extraction and purification. Can J Biochem Physiol. 1959;37:911–7. DOI: http://dx.doi.org/10.1139/y59-099 PubMed: http://www.ncbi.nlm.nih.gov/pubmed/13671378

18 

Vecchi M, Glinz E, Meduna V, Schiedt K. HPLC separation and determination of astacene, semiastacene, astaxanthin, and other keto-carotenoids. J High Resolut Chromatogr. 1987;10(6):348–51. DOI: http://dx.doi.org/10.1002/jhrc.1240100606

19 

Schüep W, Schierle J. Astaxanthin. In: Britton G, Liaaen-Jensen S, Pfander H, editors. Carotenoids, vol. 1A: Isolation and analysis. Basel, Switzerland; Birkhäusen Verlag AG; 1995. pp. 273-6.

20 

Minitab statistical software, v. 17, Minitab Ltd, Coventry, UK; 2014. Available from: http://www.minitab.com.

21 

Jørpeland G, Imsland A, Stien LH, Bleie H, Roth B. Effects of filleting method, stress, storage and season on the quality of farmed Atlantic cod (Gadus morhua L.). Aquacult Res. 2013;46(7):1597–607. DOI: http://dx.doi.org/10.1111/are.12312

22 

Skjervold PO, Rørå AMB, Fjžra SO, Vegusdal A, Vorre A, Einen O. Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon. Aquaculture. 2001;194(3-4):315–26. DOI: http://dx.doi.org/10.1016/S0044-8486(00)00531-7

23 

Veiseth-Kent E, Hildrum KI, Ofstad R, Rørå MB, Lea P, Rødbotten M. The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods. Food Chem. 2010;121(1):275–81. DOI: http://dx.doi.org/10.1016/j.foodchem.2009.12.009

24 

Regenstein JM, Stamm RS. A comparison of the water-holding capacity of pre- and post-rigor chicken, trout and lobster muscle in the presence of polyphosphates and divalent cations. J Food Biochem. 1980;3(4):223–8. DOI: http://dx.doi.org/10.1111/j.1745-4514.1980.tb00778.x

25 

Einen O, Guerin T, Fjaera SO, Skjervold PO. Freezing of pre-rigor fillets of Atlantic salmon. Aquaculture. 2002;212(1-4):129–40. DOI: http://dx.doi.org/10.1016/S0044-8486(01)00874-2

26 

den Hertog-Meischke MJA, van Laack RJLM, Smulders FJM. The water-holding capacity of fresh meat. Vet Q. 1997;19(4):175–81. DOI: http://dx.doi.org/10.1080/01652176.1997.9694767 PubMed: http://www.ncbi.nlm.nih.gov/pubmed/9413116

27 

Puolanne E, Halonen M. Theoretical aspects of water-holding in meat. Meat Sci. 2010;86(1):151–65. DOI: http://dx.doi.org/10.1016/j.meatsci.2010.04.038 PubMed: http://www.ncbi.nlm.nih.gov/pubmed/20627421

28 

Sutton SG, Bult TP, Haedrich RL. Relationships among fat weight, body weight, water weight, and condition factors in wild Atlantic salmon parr. Trans Am Fish Soc. 2000;129(2):527–38. DOI: http://dx.doi.org/10.1577/1548-8659(2000)129<0527:RAFWBW>2.0.CO;2

29 

Roth B, Slinde E, Robb DHF. Field evaluation of live chilling with CO2 on stunning Atlantic salmon (Salmo salar) and the subsequent effect on quality. Aquacult Res. 2006;37(8):799–804. DOI: http://dx.doi.org/10.1111/j.1365-2109.2006.01495.x

30 

Nordgarden U, Oppedal F, Taranger GL, Hemre GI, Hansen T. Seasonally changing metabolism in Atlantic salmon (Salmo salar L) I - Growth and feed conversion ratio. Aquacult Nutr. 2003;9(5):287–93. DOI: http://dx.doi.org/10.1046/j.1365-2095.2003.00256.x

31 

Handeland SO, Imsland AK, Stefansson SO. The effect of temperature and fish size on growth, feed intake, food conversion efficiency and stomach evacuation rate of Atlantic salmon post-smolts. Aquaculture. 2008;283(1-4):36–42. DOI: http://dx.doi.org/10.1016/j.aquaculture.2008.06.042

32 

Roth B, Imsland A, Stien LH, Schelvis-Smit R, Gunnarsson S, Foss A. The influence of anaerobic muscle activity, maturation and season on the flesh quality of farmed turbot. Aquacult Int. 2010;18(3):461–74. DOI: http://dx.doi.org/10.1007/s10499-009-9257-3

33 

Skjervold PO, Fjaera SO, Østby PB, Isaksson T, Einen O, Taylor R. Properties of salmon flesh from different locations on pre- and post-rigor fillets. Aquaculture. 2001;201(1-2):91–106. DOI: http://dx.doi.org/10.1016/S0044-8486(01)00556-7

34 

Rosnes JT, Vorre A, Folkvord L, Hovda M, Fjžra SO, Skjervold PO. Effects of pre-, in-, and post-rigor filleted Atlantic salmon (Salmo salar) on microbial spoilage and quality characteristics during chilled storage. J Aquat Food Prod Technol. 2003;12(2):17–31. DOI: http://dx.doi.org/10.1300/J030v12n02_03

35 

Kristoffersen S, Vang B, Larsen R, Olsen RL. Pre-rigor filleting and drip loss from fillets of farmed Atlantic cod (Gadus morhua L). Aquacult Res. 2007;38(16):1721–31. DOI: http://dx.doi.org/10.1111/j.1365-2109.2007.01843.x

[english]

Visits: 56 *