Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing.

@article{Kong2007QualityCO,
  title={Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing.},
  author={Fanbin Kong and Juming Tang and Barbara A. Rasco and Chuck Crapo and Scott Smiley},
  journal={Journal of food science},
  year={2007},
  volume={72 2},
  pages={S103-11}
}
The objective of this study was to investigate quality changes of salmon fillet muscle during thermal sterilization processes. Small samples (D 30 mm x H 6 mm) from the central dorsal region were heated in an oil bath at 121.1 degrees C for periods varying from 5 to 120 min. The quality variations along the longitudinal axis of salmon fillets (raw and heated) were examined. The quality properties studied included shear force, color, cook loss, and shrinkage. To minimize the influence of the… CONTINUE READING