High-pressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar)

R. Lakshmanan, John A. Parkinson, John R. Piggott

Research output: Contribution to journalArticle

66 Citations (Scopus)

Abstract

The influence of high pressure on the water-holding capacity (WHC) of fresh and cold-smoked salmon (CSS) was investigated up to a pressure level of 200 MPa at room temperature for 10- and 20-min periods. Changes in moisture content and WHC were determined by two methods, namely filter paper and spin-spin relaxation proton nuclear magnetic resonance. Both pressure (p<0.05) and process time (p<0.05) had significant effects on the moisture content of CSS, but not on fresh Atlantic salmon. Fresh salmon had less WHC than smoked salmon and a pressure of 150 MPa for 10 min caused a 2% increase in WHC of smoked salmon (p<0.001). The spin-spin proton relaxation (T2) values were heavily affected by high pressure in both the samples, with substantial effects seen in CSS. At 150 MPa, both fresh and smoked fish behaved differently with respect to T2 values compared with other pressure levels used.
LanguageEnglish
Pages544-551
Number of pages7
JournalFood Science and Technology
Volume40
Issue number3
DOIs
Publication statusPublished - Apr 2007

Fingerprint

smoked salmon
Salmo salar
Salmon
high pressure treatment
water holding capacity
Pressure
Water
protons
Protons
smoked fish
water content
salmon
nuclear magnetic resonance spectroscopy
ambient temperature
Fishes
Magnetic Resonance Spectroscopy
Temperature

Keywords

  • cold-smoked salmon
  • salmon
  • high-pressure processing
  • NMR
  • water-holding capacity
  • T2 relaxation times
  • food

Cite this

@article{01e8a65ea903458590b281e370354366,
title = "High-pressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar)",
abstract = "The influence of high pressure on the water-holding capacity (WHC) of fresh and cold-smoked salmon (CSS) was investigated up to a pressure level of 200 MPa at room temperature for 10- and 20-min periods. Changes in moisture content and WHC were determined by two methods, namely filter paper and spin-spin relaxation proton nuclear magnetic resonance. Both pressure (p<0.05) and process time (p<0.05) had significant effects on the moisture content of CSS, but not on fresh Atlantic salmon. Fresh salmon had less WHC than smoked salmon and a pressure of 150 MPa for 10 min caused a 2{\%} increase in WHC of smoked salmon (p<0.001). The spin-spin proton relaxation (T2) values were heavily affected by high pressure in both the samples, with substantial effects seen in CSS. At 150 MPa, both fresh and smoked fish behaved differently with respect to T2 values compared with other pressure levels used.",
keywords = "cold-smoked salmon, salmon, high-pressure processing, NMR, water-holding capacity, T2 relaxation times, food",
author = "R. Lakshmanan and Parkinson, {John A.} and Piggott, {John R.}",
year = "2007",
month = "4",
doi = "10.1016/j.lwt.2005.12.003",
language = "English",
volume = "40",
pages = "544--551",
journal = "Food Science and Technology",
issn = "0023-6438",
number = "3",

}

High-pressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar). / Lakshmanan, R.; Parkinson, John A.; Piggott, John R.

In: Food Science and Technology , Vol. 40, No. 3, 04.2007, p. 544-551.

Research output: Contribution to journalArticle

TY - JOUR

T1 - High-pressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar)

AU - Lakshmanan, R.

AU - Parkinson, John A.

AU - Piggott, John R.

PY - 2007/4

Y1 - 2007/4

N2 - The influence of high pressure on the water-holding capacity (WHC) of fresh and cold-smoked salmon (CSS) was investigated up to a pressure level of 200 MPa at room temperature for 10- and 20-min periods. Changes in moisture content and WHC were determined by two methods, namely filter paper and spin-spin relaxation proton nuclear magnetic resonance. Both pressure (p<0.05) and process time (p<0.05) had significant effects on the moisture content of CSS, but not on fresh Atlantic salmon. Fresh salmon had less WHC than smoked salmon and a pressure of 150 MPa for 10 min caused a 2% increase in WHC of smoked salmon (p<0.001). The spin-spin proton relaxation (T2) values were heavily affected by high pressure in both the samples, with substantial effects seen in CSS. At 150 MPa, both fresh and smoked fish behaved differently with respect to T2 values compared with other pressure levels used.

AB - The influence of high pressure on the water-holding capacity (WHC) of fresh and cold-smoked salmon (CSS) was investigated up to a pressure level of 200 MPa at room temperature for 10- and 20-min periods. Changes in moisture content and WHC were determined by two methods, namely filter paper and spin-spin relaxation proton nuclear magnetic resonance. Both pressure (p<0.05) and process time (p<0.05) had significant effects on the moisture content of CSS, but not on fresh Atlantic salmon. Fresh salmon had less WHC than smoked salmon and a pressure of 150 MPa for 10 min caused a 2% increase in WHC of smoked salmon (p<0.001). The spin-spin proton relaxation (T2) values were heavily affected by high pressure in both the samples, with substantial effects seen in CSS. At 150 MPa, both fresh and smoked fish behaved differently with respect to T2 values compared with other pressure levels used.

KW - cold-smoked salmon

KW - salmon

KW - high-pressure processing

KW - NMR

KW - water-holding capacity

KW - T2 relaxation times

KW - food

UR - http://dx.doi.org/10.1016/j.lwt.2005.12.003

U2 - 10.1016/j.lwt.2005.12.003

DO - 10.1016/j.lwt.2005.12.003

M3 - Article

VL - 40

SP - 544

EP - 551

JO - Food Science and Technology

T2 - Food Science and Technology

JF - Food Science and Technology

SN - 0023-6438

IS - 3

ER -