کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7593240 | 1492116 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The impact of pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) was investigated. Market-sized salmon were sampled before or during crowding, and before and after pumping and live chilling, representing accumulating stress and fatigue. Blood parameters (pH, Na+, iCa, pCO2, pO2, glucose, Hct, lactate) and muscle pH confirm a stepwise increase of stress, depending on whether the fish were uncrowded (control), just crowded, uncrowded and chilled or crowded and chilled. Drip loss, water-holding capacity (WHC) and muscle pH during ice storage were not affected by pre-slaughtering conditions. However, a significant effect of storage time was observed. Significantly lowest firmness (N) was observed in crowded and chilled salmon whereas the cathepsin L activity was found to be significantly affected by crowding, live chilling and storage time. Moreover, small effects were observed regarding colour and contents of free amino acids.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 175, 15 May 2015, Pages 157-165
Journal: Food Chemistry - Volume 175, 15 May 2015, Pages 157-165
نویسندگان
Jørgen Lerfall, Bjørn Roth, Even Flønes Skare, Aksel Henriksen, Tore Betten, Magdalena Anna Dziatkowiak-Stefaniak, Bjørn Tore Rotabakk,