Two deteriorative pathways (autolysis and microbiological activity) were studied in farmed Coho salmon (Oncorhynchus kisutch) for 24 days during chilled storage. These changes were assessed by nucleotide degradation ...

Whole, farmed Coho salmon (Oncorhynchus kisutch) were sacrificed in slurry ice (-1.5 degrees C) then stored in this medium for further processing after 0, 5 and 9 days. They were cooked whole and the flesh was evaluated ...

Coho salmon (Oncorhynchus kisutch) supports an important farming production in parallel with capture delivery, giving rise to products of great economic importance in many countries. This review covers the research carried ...

This work focuses the sensory and physical properties of canned farmed coho salmon (Oncorhynchus kisutch); the effect of flake ice and slurry ice as previous slaughter and chilling conditions was studied. Hydrolytic chemical ...

The effect of a previous hydrostatic highpressure (HHP) treatment on hydrolysis, breakdown and aggregation events in chemical constituents of chilled farmed coho salmon (Oncorhynchus kisutch) was studied. Three different ...

The addition of natural compounds as additives in fish products is increasingly important to prevent or delay their deterioration. Nowadays, most of the additives used on seafood are synthetic, and their safety is being ...

The slurry ice technology has shown wide advantages when employed as a chilling method for marine species instead of the traditional flake ice storage. In the present work, the use of slurry ice was evaluated for the first ...

Coho salmon (Oncorhynchus kisutch) is a fatty fish species whose farming production has greatly increased in recent years. Lipid damage produced during Coho salmon chilled storage was studied for up to 24 d. Lipid hydrolysis ...