Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets

被引：14

作者：

Aune, Tone Friis ^{[1
]}

Olsen, Ragnar L. ^{[2
]}

Akse, Leif ^{[1
]}

Ytterstad, Elinor ^{[3
]}

Esaiassen, Margrethe ^{[2
]}

机构：

[1] Nofima AS, N-9291 Tromso, Norway

[2] Arctic Univ Tromso, Norwegian Coll Fishery Sci, UiT, N-9037 Tromso, Norway

[3] Arctic Univ Tromso, Dept Math & Stat, UiT, N-9037 Tromso, Norway

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 59卷 / 01期

关键词：

Atlantic cod; Pre rigor filleting; Storage temperature; Contraction; Weight loss; GADUS-MORHUA L; SALMON SALMO-SALAR; WATER-HOLDING CAPACITY; FARMED COD; PRE-RIGOR; HANDLING STRESS; ICE STORAGE; MUSCLE; WILD; TEXTURE;

D O I：

10.1016/j.lwt.2014.04.018

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pre rigor produced fillets of Atlantic cod become shorter and more firm than post rigor produced fillets. In pre rigor excised muscle from warm-blooded animals and warm-water adapted fish, cold shortening, extensive contraction during cold storage, is known to occur. The aim of the present work was to study if the extent of fillet shortening in Atlantic cod could be reduced by a slight temperature increase during rigor contraction. The results demonstrate that fillets from this cold-water species showed no cold shortening. On the contrary, the fillets contracted the least when stored at 0 degrees C during rigor contraction. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：583 / 586

页数：4

共 28 条

[1] Injection-Salting and Cold-Smoking of Farmed Atlantic Cod (Gadus morhua L.) and Atlantic Salmon (Salmo salar L.) at Different Stages of Rigor Mortis: Effect on Physical Properties [J].