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Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment

Author

Listed:
  • A. Rodríguez

    (Food Science and Chemical Technology Department, Universidad de Chile, Santiago, Chile)

  • I. Ortea

    (Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain)

  • M. Trigo

    (Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain)

  • Y. Sierra

    (Food Science and Chemical Technology Department, Universidad de Chile, Santiago, Chile)

  • J. M. Gallardo

    (Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain)

  • G. Tabilo-Munizaga

    (Food Engineering Department, Universidad de Bío-Bío, Chillán, Chile; 4Food Engineering Department, Universidad de La Serena, La Serena, Chile, *E-mail: saubourg@iim.csic.es)

  • M. Pérez-Won
  • S. P. Aubourg

    (Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain)

Abstract

Coho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a chilled product. Thus, the effect of a previous hydrostatic high pressure (HHP) treatment on chemical changes related to quality loss was studied. A marked effect of HHP treatment was observed on lipid hydrolysis (free fatty acid formation), lipid oxidation (primary, secondary and tertiary compounds) and protein breakdown (sarcoplasmic fraction) throughout the chilling storage; however, no influence could be observed on nucleotide degradation and polyene index. Sensory analysis (putrid and amine odour development) showed a profitable effect of HHP on chilled salmon quality; however, no effect could be concluded on rancid odour development.

Suggested Citation

  • A. Rodríguez & I. Ortea & M. Trigo & Y. Sierra & J. M. Gallardo & G. Tabilo-Munizaga & M. Pérez-Won & S. P. Aubourg, 2009. "Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 20-22.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:630-cjfs
    DOI: 10.17221/630-CJFS
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