This study was supported in part by the Bean/Cowpea and Peanut Collaborative Research Support Programs (CRSP), U.S. Agency for International Development (AID).
Handling Stress and Storage Temperature Affect Meat Quality of Farmed-raised Atlantic Salmon (Salmo Salar)
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 898–905, July 1997
How to Cite
SIGHOLT, T., ERIKSON, U., RUSTAD, T., JOHANSEN, S., NORDTVEDT, T.S. and SELAND, A. (1997), Handling Stress and Storage Temperature Affect Meat Quality of Farmed-raised Atlantic Salmon (Salmo Salar). Journal of Food Science, 62: 898–905. doi: 10.1111/j.1365-2621.1997.tb15482.x
We acknowledge Sue Ellen McCullough, Sandra O'Pry, Bob Flewellen, Glen Farrell, Lary Hitchcock, Kimberly Hortz, Yingxia Zhang, Anuvat Jangchud, and Kamolwan Suknark for technical assistance.
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 4/22/96; revised 12/6/96; accepted 12/29/96.
- stress effects;
- Salmo salar;
- high energy phosphates;
- sensory quality
Salmon slaughtered by standard routines (control) or stressed by confinement for 10 min before stunning and then stored at 0.4 or 3.3°C for 9 days were compared. Handling stress led to lower muscle phosphocreatine (p<0.001), adenosine-5′-triphosphate (p<0.05) and shorter pre-rigor period. Storage temperature affected external quality index, white muscle pH and K-value (degradation products of ATP). Stress produced a softer fillet (p<0.001). A lower breaking strength (p<0.01) was found in fish stored at 0.4°C. Sensory tests distinguished the control/stress groups within the 0.4°C chilling regime and the 0.4°C/3.3°C chilling groups within the control regime. Stress caused a lower score for texture (p<0.05) both at 0.4 and 3.3°C and for odor at 3.3°C in a descriptive sensory test. No detectable effects of stress or storage temperature were found on flavor or color.