Acronym NA
Category
Aquaculture
Title Fargeegenskaper i muskel ved pre-rigor produksjon av røykt laksefilet - Color properties in muscle in pre-rigor production of smoked salmon fillet Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Sveinung Birkeland Coordinator email sveinung.birkeland@nofima.no
Coordinator institution
NA
Institutions involved
NA - Not available (Not available) ,
Start year 2008 End year 2009 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/900076/ Summary The project proposal was prepared by Nofima Mat (dept. Norconserv AS, Stavanger) and Nofima Marin (dept. Tromsø) on request and in collaboration with Kristin Lauritzsen (NSL / NSS). Salting and smoking of salmonids is usually carried out post-rigor (3-5 days after slaughter). An important reason for this is the rapid onset of rigor. In recent years, however, it has become possible to process salmonids pre-rigor, as reduced slaughter stress and new slaughter methods have meant that the onset of rigor mortis can be better controlled and comes at a later date. Pre-rigor filleting has been shown to provide a clear improvement of quality parameters such as muscle color, cleavage and texture. The suitability of pre-rigor fillet for salting and subsequent smoking has been investigated in a previous project in the Action Plan Salmon 2005–2006 (FHF), where it was concluded that pre-rigor production of smoked salmon is entirely possible using suitable technology and custom process protocols. As a continuation of this, it is natural to investigate how slaughter stress and degree of blood draw / bleeding affect the quality of pre-rigor processed products. In addition, there was a need to document the effect of individual steps in a process protocol (salting, drying, smoking, storage / packaging method) on specific quality characteristics of the products. Loss of the red color pigment was detected during the refining process. Among other things, they investigated the effects of the fish's rigor status and salting method on the color. The loss was least with pre-rigor injection salting and greatest with pre-rigor dry salting. This means that pre-rigor production presupposes that injection salting is used as the salting method, otherwise the color loss can be large. When using post-rigor fresh salmon raw material, the salting method means less for the color loss from the fillet than when using pre-rigor raw material. Post-rigor fillets were generally lighter (higher L *), redder (higher a *) and had less yellow (lower H *) compared to pre-rigor processed fillets. Injection salting resulted in lighter and redder fillets than in dry salting of the same type of raw material. The loss of red color pigments from the salmon muscle was clearly affected by whether the fish was bled or not before processing, but it was not clearly affected by whether the fish was stressed or not before processing. Smoked fillets produced pre-rigor, became darker, less red, more yellow and had a yellower hue than fillets produced post-rigor. Cold storage of packaged smoked salmon fillet led to a darker fillet color and to a loss of red and yellow hue. There were only tendencies for post-rigor-produced fish to be more rancid than pre-rigor-produced fish, and only tendencies for fillets from stressed and unbleached fish to be more rancid than fillets from unstressed fish. Storage experiments were performed on both vacuum-packed and MAP-packaged smoked salmon fillets. Vacuum packing gave a less rancid fillet than MAP packaging. The red color of the MAP filet became more uneven, but the drip loss from this fillet was lower than from vacuum-packed fillet, stored at the same temperature and at the same time. The drip loss consisted mostly of fat and contained large amounts of the red pigment astaxanthin (up to 2.0 mg / kg). The loss of astaxanthin can lead to reduced redness of the smoked salmon fillet during a longer cold storage period.
Keywords
Storage;
Fish products;
Salmon;
Fish quality;
Fish;
Process efficiency;
Packaging;
Marine Region
76
Not associated to marine areas
0
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