Handling Stress and Storage Temperature Affect Meat Quality of Farmed-raised Atlantic Salmon (Salmo Salar)

摘要

Salmon slaughtered by standard routines (control) or stressed by con- finement for 10 rain before stunning and then stored at 0.4 or 3.3℃ for 9 days were compared. Handling stress led to lower muscle phospho- creatine (p<0.001), adenosine-5'-triphosphate (p<0.05) and shorter pre-rigor period. Storage temperature affected external quality index, white muscle pH and K-value (degradation products of ATP). Stress produced a softer fillet (p<0.001). A lower breaking strength (p<0.01) was found in fish stored at 0.4℃. Sensory tests distinguished the control/ stress groups within the 0.4℃ chilling regime and the 0.4℃/3.3℃ chill- ing groups within the control regime. Stress caused a lower score for texture (p<0.05) both at 0.4 and 3.3℃ and for odor at 3.3℃ in a de- scriptive sensory test. No detectable effects of stress or storage temper- ature were found on flavor or color.