Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch)

被引：8

作者：

Rodriguez, Alicia ^{[1
]}

Maier, Liliana ^{[2
]}

Paseiro-Losada, Perfecto ^{[3
]}

Aubourg, Santiago P. ^{[4
]}

机构：

[1] Univ Chile, Fac Chem & Pharmaceut Sci, Dept Food Sci & Chem Technol, Santiago, Chile

[2] Univ Santo Tomas, Fac Vet Med, Santiago, Chile

[3] Univ Santiago de Compostela, Dept Analyt Chem Nutr & Bromatol, Santiago De Compostela, Spain

[4] CSIC, Marine Res Inst, Dept Food Technol, Vigo, Spain

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2016年 / 25卷 / 05期

关键词：

Coho salmon; aquaculture; chilling; sensory descriptors; physical properties; storage period; quality; TEXTURAL PROPERTIES; SALAR FILLETS; QUALITY; STORAGE; FISH; RAW; TSHAWYTSCHA; FRESHNESS; SPOILAGE; MYKISS;

D O I：

10.1080/10498850.2014.913753

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This work focuses on changes in sensory and physical properties of coho salmon (Oncorhynchus kisutch) during chilled storage (24 days). A marked change (p < 0.05) in the results of sensory analysis was found in the flesh of raw chilled fish (fresh odor, elasticity, hardness, oxidized odor) and in the cooked flesh of the chill-stored fish (firmness, neutral flavor, oxidized flavor, oxidized odor) samples. Additionally, physical parameters (gaping, cooking loss) also showed changes (p < 0.05) during chilled storage. According to odor and flavor descriptors (fresh odor, oxidized odor, neutral flavor), salmon fish were not acceptable after 17 days of chilled storage.

引用

页码：633 / 643

页数：11

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