Czech J. Food Sci., 2009, 27(10):S20-S22 | DOI: 10.17221/630-CJFS

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

A. Rodríguez1, I. Ortea2, M. Trigo2, Y. Sierra1, J. M. Gallardo2, G. Tabilo-Munizaga3, M. Pérez-Won4, S. P. Aubourg*,2
1 Food Science and Chemical Technology Department, Universidad de Chile, Santiago, Chile
2 Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain
3 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

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.

Keywords: Coho salamon; high pressure; chilling; proteins; lipids; nucleatides

Published: June 30, 2009  Show citation

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Rodríguez A, Ortea I, Trigo M, Sierra Y, Gallardo JM, Tabilo-Munizaga G, et al.. Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment. Czech J. Food Sci. 2009;27(Special Issue 1):S20-22. doi: 10.17221/630-CJFS.
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