Effects of -1.5 degree C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

• Published in: Food chemistry 2008-11, Vol.111 (2), p.329-339
• Main Authors: Bahuaud, D, Moerkoere, T, Langsrud, Oe, Sinnes, K, Veiseth, E, Ofstad, R, Thomassen, MS
• Format: Article
• Language: English
• Subjects: Marine; Salmo salar
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2008.03.075

The aim of this study was to evaluate the impact of super-chilling on the quality of Atlantic salmon (Salmo salar) pre-rigor fillets. The fillets were kept for 45 min in a super-chilling tunnel at -25 degree C with an air speed in the tunnel at 2.5 m/s, to reach a fillet core temperature of -1.5 degree C, prior to ice storage in a cold room for 4 weeks. Super-chilling seemed to form intra- and extracellular ice crystals in the upper layer of the fillets and prevent myofibre contraction. Lysosome breakages followed by release of cathepsin B and L during storage and myofibre-myofibre detachments were accelerated in the super-chilled fillets. Super-chilling resulted in higher liquid leakage and increased myofibre breakages in the fillets, while texture values of fillets measured instrumentally were not affected by super-chilling one week after treatment. Optimisation of the super-chilling technique is needed to avoid the formation of ice crystals, which may cause irreversible destruction of the myofibres, in order to obtain high quality products.