Exsanguination of turbot and the effect on fillet quality measured mechanically by sensory evaluation, and with computer vision

B. Roth, A.A.M. Schelvis-Smit, L.H. Stien, A. Foss, R. Nortvedt, A. Imsland

Research output: Contribution to journalArticleAcademicpeer-review

19 Citations (Scopus)

Abstract

In order to investigate the impact of blood residues on the end quality of exsanguinated and unbled farmed turbot (Scophthalmus maximus), meat quality was evaluated using mechanical, sensory, and computer imaging techniques. The results show that exsanguination is important for improving the visual appearance, and the blood residue could be quantified using a computer imaging system. After 6 d of storage, mechanical analysis using puncture test or shear force showed no difference between exsanguinated and unbled fish. The trained taste panel was unable to detect any differences between exsanguinated and unbled fish after 6 and 14 d of storage. We conclude that over a 2-wk period the blood residue in turbot meat does not affect texture or sensory quality, but does affect the visual appearance.
Original languageEnglish
Pages (from-to)E525-E531
JournalJournal of Food Science
Volume72
Issue number9
DOIs
Publication statusPublished - 2007

Keywords

  • salmon salmo-salar
  • hemoglobin-mediated oxidation
  • smoked atlantic salmon
  • cod gadus-morhua
  • lipid oxidation
  • flesh quality
  • scophthalmus-maximus
  • myoglobin variants
  • hydroxyl radicals
  • hydrogen-peroxide

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