Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography

Industrially, common problems arise with the deboning pin bone process, where Atlantic Salmon ( Salmo salar ) and Rainbow Trout ( Oncorhynchus mykiss ) fillets, post rigor , are subjected to a pulling process to remove the pin bones from the fillet. This study measured the length of pin bones from t...

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Bibliographic Details
Published in:Journal of food science and technology 2019-07, Vol.56 (7), p.3313-3319
Main Authors: Sarah, Schroeder, Anne, Savage, John, Grigor, Keith, Sturrock, Philip, Cassidy, Stefan, Töpfl, Jonathan, D. Wilkin
Format: Article
Language:English
Subjects:
Bones
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Computer applications
Fillets
Fish
Food Science
Nutrition
Oncorhynchus mykiss
Original
Original Article
Salmo salar
Salmon
Trout
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Summary:Industrially, common problems arise with the deboning pin bone process, where Atlantic Salmon ( Salmo salar ) and Rainbow Trout ( Oncorhynchus mykiss ) fillets, post rigor , are subjected to a pulling process to remove the pin bones from the fillet. This study measured the length of pin bones from two species of fish and two different industrial graded weights, and then used a texture analyser and µCT X-ray to measure the pulling force, break point and volume of the pin bones of both species of fish. Results showed that salmon pin bones required significantly higher pulling force to remove pin bones from the fish fillet when compared with Trout pin bones. Interestingly Trout pin bones were significantly longer and stronger than Salmon pin bones, but had significantly lower volume. This research has progressed the issues surrounding pin boning industrially, however, more studies are required in order to understand if these differences affect the overall deboning pin bone process.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-03803-9