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A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage
Ist Teil von
Journal of food engineering, 2013-01, Vol.114 (2), p.242-248
Ort / Verlag
Oxford: Elsevier Ltd
Erscheinungsjahr
2013
Link zum Volltext
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
► The microstructure size in red and white muscles of salmon was studied. ► We observed differences of the microstructure size in red and white muscles. ► We observed differences of crystals between superchilling process and storage. ► The knowledge of microstructure in superchilling could improve food quality.
Atlantic salmon (Salmo salar) fillets were partial frozen in an impingement freezer at −30°C and 227 W/m2.K for 2.1min prior to storage at a superchilling storage temperature of −1.7±0.3°C for 28days. The aim of this article is to study the microstructure of the red and white muscles during superchilling process and during superchilled storage. The histology and microscopic analysis of the red and white muscles were carried out. It was found that the size of the ice crystals formed in the red muscles was smaller than those formed in the white muscles. The equivalent diameters of the intracellular ice crystals obtained upon superchilling (day 0) were 17±2 and 29±1μm for the red and white muscles, respectively. Significant differences were initially observed between the size of the ice crystals formed during the superchilling process and after 1day of storage. However, after temperature equalisation (day 1), there was no significant change in the size of the ice crystals.