ZFBU.htm

NR ZFBU

AU Jittinandana,S.; Kenney,P.B.; Mazik,P.M.; Danley,M.; Nelson,C.D.; Kiser,R.A.; Hankins,J.A.

TI Transport and stunning affect quality of arctic char fillets

QU Journal of Muscle Foods 2005; 16: 274-288

PT journal article

AB Arctic char transport was conducted using AQUI-S, gas carbon dioxide (CO2), ice slurry or water for 5.5 h followed by CO2 or by percussive stunning. The treatment without transport represented the control. At harvest and at 24-h postmortem,, transport in an ice slurry followed by percussive stunning resulted in the highest muscle pH; CO2 stunning reduced muscle pH regardless of transport treatment. At 24-h postmortem, the control treatment resulted in the firmest cooked products, while other transport conditions did not affect texture. Stunning with CO2 produced a firmer texture compared with percussive stunning for cooked products derived from 24-h and 4-day postmortem refrigerated fillets. The transport treatment and the stunning method did not affect the muscle pH after a 4-day storage at 3C

SP englisch

PO UK

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