Chemial constituent hydrolysis in canned fish and 鱼罐头中化学成分的水解.docVIP

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Chemial constituent hydrolysis in canned fish and 鱼罐头中化学成分的水解.doc

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Chemial constituent hydrolysis in canned fish and 鱼罐头中化学成分的水解

Effect of chill storage under different icing conditions on sensory and physical properties of canned farmed salmon (Oncorhynchus kisutch) Alicia Rodríguez 1, Nicolás Carriles 1, and Santiago P. Aubourg 2,* 1 Department of Food Science and Chemical Technology, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago (Chile) 2 Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), Vigo (Spain) * Correspondent: saubourg@iim.csic.es SUMMARY 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 changes related to sensory and physical properties were also evaluated in canned salmon. Thermal treatment led to a canned muscle showing higher firmness, lower cohesivity and colour changes (higher L* and b* values; lower a* values); filling oils showed higher turbidity scores and lower L*, a* and b* values than starting oil. Additionally, oxidised and putrid odour development in canned muscle and filling oil was low. However, previous icing condition and time (up to 9 days) provided no changes in canned muscle and filling oil, except for an increasing oxidised odour and turbidity in filling oil with chilling time. Meantime, free fatty acid formation and K value were markedly affected by previous icing system and time. Running Head: Canned salmon sensory and physical properties Key Words: Coho salmon, farming, flake ice, slurry ice, canning, sensory acceptance, physical properties, constituent hydrolysis INTRODUCTION Canning is one of the most important means of fish preservation (Horner, 1997). In it, two thermal steps (cooking and sterilisation) are included, so that both enzymes and bacteria should be permanently inactivated by heat and, provided reinfection does not occur and no negative interaction with the container is produced, heat processed fish keeps for