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Effects of -1.5 degrees C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

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Kjetil Aune

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kjetil.aune@nofima.no

Food Chemistry ; Volume 111. p. 329–339. 2008

Bahuaud, Diane; Mørkøre, Turid; Langsrud, Øyvind; Sinnes, K.; Veiseth, E.; Ofstad, Ragni; Thomassen, Magny S.; Veiseth-Kent, Eva

The aim of this study was to evaluate the impact of super-chilling on the quality of Atlantic salmon (Salmo salar) pre-rigor fillets. The fillets were kept for 45 min in a super-chilling tunnel at -25 degrees C with an air speed in the tunnel at 2.5 m/s, to reach a fillet core temperature of -1.5 degrees C, prior to ice storage in a cold room for 4 weeks. Super-chilling seemed to form intra- and extracellular ice crystals in the upper layer of the fillets and prevent myofibre contraction. Lysosome breakages followed by release of cathepsin B and L during storage and myofibre-myofibre detachments were accelerated in the super-chilled fillets. Super-chilling resulted in higher liquid leakage and increased myofibre breakages in the fillets, while texture values of fillets measured instrumentally were not affected by super-chilling one week after treatment. Optimisation of the super-chilling technique is needed to avoid the formation of ice crystals, which may cause irreversible destruction of the myofibres, in order to obtain high quality products. (C) 2008 Elsevier Ltd. All rights reserved. The aim of this study was to evaluate the impact of super-chilling on the quality of Atlantic salmon (Salmo salar) pre-rigor fillets. The fillets were kept for 45 minutes in a super-chilling tunnel at -25 oC with an air speed in the tunnel at 2.5m/s to reach a fillet core temperature of -1.5 oC, prior to ice storage in a cold room for 4 weeks. Super-chilling seemed to form intra- and extra-cellular ice crystals in the upper layer of the fillets and prevent myofibre contraction. Lysosome breakages followed by release of cathepsin B+L during storage time and myofibre-myofibre detachments were accelerated in the super-chilled fillets. Super-chilling resulted in higher liquid leakage and amount of myofibre breakages in the fillets, while texture values of fillets measured instrumentally were not affected by super-chilling one week after treatment. Optimization of the super-chilling technique is needed to avoid the formation of ice crystals that may cause irreversible destruction of the myofibres, in order to obtain high quality products.

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