Lerfall Jørgen, Rotabakk Bjørn Tore
Department of Technology, Sør-Trøndelag University College, Trondheim, Norway
Nofima AS, Stavanger, Norway.
Food Sci Technol Int. 2016 Mar;22(2):153-63. doi: 10.1177/1082013215577737. Epub 2015 Mar 18.
The impact of increased muscle temperature at the point of filleting on fillet quality of raw- and cold-smoked Atlantic salmon was investigated. Commercially reared fish (5.65 kg, Kf: 1.23, pH: 7.29, muscle temperature: 6.68 ℃) were killed and immediately tempered in three different containers. Muscle temperatures after filleting (<3 h postmortem) of the three groups were 2.08 ℃ (hereafter named T-2); 9.07 ℃ (hereafter named T-9), and 14.09 ℃ (hereafter named T-14), respectively. The pH after filleting was significantly low for T-14 (6.93) followed by T-9 (7.06) and T-2 (7.22). Raised temperature at point of filleting was found to significantly alter development of rigor mortis, which subsequently affected muscle pH and the reflective properties of the fillet surface during 14 days' ice storage. Of cold-smoked fillets, however, a more distinct effect of raised temperature was observed on visual perception resulting in lighter and more yellowish cold-smoked fillets after 14 days' storage. In addition, raised temperature also affects the development of muscle pH in cold-smoked fillets during refrigerated storage. No effects of raised muscle temperature were found regarding drip loss, water-holding capacity, or fillet firmness either for raw- or cold-smoked fillets throughout the storage period.
研究了在鱼片切割时提高肌肉温度对生鲜和冷熏大西洋鲑鱼片质量的影响。对商业养殖的鱼（5.65千克，Kf：1.23，pH值：7.29，肌肉温度：6.68℃）进行宰杀，并立即在三个不同容器中进行回温处理。三组鱼片切割后的肌肉温度（宰后<3小时）分别为2.08℃（以下简称T-2）；9.07℃（以下简称T-9）和14.09℃（以下简称T-14）。切割后pH值T-14显著较低（6.93），其次是T-9（7.06）和T-2（7.22）。发现鱼片切割时升高的温度会显著改变僵硬的发展，这随后会影响肌肉pH值以及在14天冰藏期间鱼片表面的反射特性。然而，对于冷熏鱼片，在视觉感知上观察到升高温度有更明显的影响，导致在储存14天后冷熏鱼片颜色更浅且更偏黄色。此外，升高温度也会影响冷熏鱼片在冷藏储存期间肌肉pH值的变化。在整个储存期间，无论是生鲜鱼片还是冷熏鱼片，升高肌肉温度对滴水损失、持水能力或鱼片硬度均未产生影响。
