Acronym NA
Category
Aquaculture
Title Effekter på kvaliteten til pre-rigor røkt laksefilet: En videreføring - Effects on the quality of pre-rigor smoked salmon fillet: A continuation 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 - Nofima Marin AS (Norway) ,
Start year 2010 End year 2010 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/900420/ Summary """Pre-rigor processing"" is a flexible term, which can be carried out at various times after slaughter, during the increasing onset of rigor in the raw material, until the strength of rigor is so high that filleting is not advisable for quality reasons. Depending on the time after slaughter (rigor condition), the raw material will behave differently during filleting, salting and smoking. Optimum process management requires that such connections between rigor condition (time after slaughter) and process technology properties such as shrinkage and salt absorption are better documented.
Removing the thick fish bones is another process technology challenge in pre-rigor production of smoked salmon. In today's pre-rigor production of smoked salmon, the thick fish bones are removed mechanically after the salting, drying and smoking step. There is a potential danger of bacterial re-contamination of the product during the removal of the fat fish bones. There is therefore reason to investigate whether it will be possible to remove the thick fish bones after the salting step, before the actual drying and smoking step.
The goal of the projects is to document the effects of:
1. slaughter conditions, such as degree of slaughter stress and bleeding on quality characteristics (especially muscle colour, retention of astaxanthin and oxidation status) in pre-rigor produced products.
2. different process steps in a cold smoking protocol (salting, smoking and packaging/storage) on important quality characteristics such as muscle colour, retention of astaxanthin and oxidation status. The main emphasis is placed on the effect of salting and salting methods and the removal of thick fish bones.
The results showed that stress during slaughter and poor bleeding have virtually no negative effect on the sensory quality of smoked fillets after storage.
They also showed minimal impact on oxidation in the smoked products. The sensory profile of smoked fillets from the various production protocols was approximately the same, and showed that the investigated levels of slaughter stress, bluing and rigor status at the time of salting have little significance for the sensory quality of smoked fillets.
Samples from unbleached fish had a lower content of total carotenoids compared to samples from bled fish. This indicates that increased levels of blood in the muscles can lead to a breakdown of the carotenoids in the fillets during processing and storage.
Testing of three different mixtures of NaCl and KCl showed no difference between the groups in a sensory test. The mixture 50/50 NaCl/KCl gave the highest yield at all concentrations. None of the samples showed a difference in shelf life during cold storage. Injection salting of pre-rigor salmon fillets made it possible to remove thick fish bones as early as 24 hours after slaughter. Further research must be carried out before this can possibly be used in commercial production."
Keywords
Process efficiency;
Fish products;
Fish;
Salmon;
Fish quality;
Slaughtering systems ;
Marine Region
76
Not associated to marine areas
0
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