Comparative Study Using Multiple Indices to Measure Changes in Quality of Pinkand Coho Salmon during Fresh and Frozen Storage

摘要

During the summer of 1986, the Utilization Research Division of the NorthwestFisheries Science Center entered into a cooperative agreement with the Alaska Seafood Marketing Institute (ASMI) to study how time and temperature affect the quality and acceptability of pink and coho salmon (Oncorhynchus gorbuscha and O. kisutch, respectively) held on ice and in frozen storage. Changes in the quality of the salmon were determined by chemical, microbiological, and physical analyses which were correlated with results of sensory evaluations made by an experienced taste panel familiar with salmon. Special emphasis was given to determining the maximum period that both species of salmon could be held refrigerated on ice before losing those characteristics typically associated with premium quality and to follow changes in the quality of those salmon during subsequent frozen storage.