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Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch)

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2016
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Rodríguez Melis, Alicia
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Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch)
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Author
  • Rodríguez Melis, Alicia;
  • Maier, Liliana;
  • Paseiro-Losada, Perfecto;
  • Aubourg, Santiago P.;
Abstract
This work focuses on changes in sensory and physical properties of coho salmon (Oncorhynchus kisutch) during chilled storage (24 days). A marked change (p < 0.05) in the results of sensory analysis was found in the flesh of raw chilled fish (fresh odor, elasticity, hardness, oxidized odor) and in the cooked flesh of the chill-stored fish (firmness, neutral flavor, oxidized flavor, oxidized odor) samples. Additionally, physical parameters (gaping, cooking loss) also showed changes (p < 0.05) during chilled storage. According to odor and flavor descriptors (fresh odor, oxidized odor, neutral flavor), salmon fish were not acceptable after 17 days of chilled storage.
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Universidad de Chile (Chile)-Consejo Superior de Investigaciones Cientificas (CSIC, Spain) Program 2003 CL 0013 FONDECYT Program (Chile) 1120627
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Artículo de publicación ISI
Identifier
URI: https://repositorio.uchile.cl/handle/2250/142457
DOI: 10.1080/10498850.2014.913753
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Journal of Aquatic Food Product Technology Volumen: 25 Número: 5 (2016)
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