Effect of chill storage under different icing conditions on sensory and physical properties of canned farmed salmon (Oncorhynchus kisutch)

This work focuses the sensory and physical properties of canned farmed coho salmon (Oncorhynchus kisutch); the effect of flake ice and slurry ice as previous slaughter and chilling conditions was studied. Hydrolytic chemical changes related to sensory and physical properties were also evaluated in canned salmon. Thermal treatment led to a canned muscle showing higher firmness, lower cohesivity and colour changes (higher L* and b* values; lower a* values); filling oils showed higher turbidity scores and lower L*, a* and b* values than starting oil. Additionally, oxidised and putrid odour development in canned muscle and filling oil was low. However, previous icing condition and time (up to 9 days) provided no changes in canned muscle and filling oil, except for an increasing oxidised odour and turbidity in filling oil with chilling time. Meantime, free fatty acid formation and K value were markedly affected by previous icing system and time.The work was carried out in the Chilean University (Chile)-Consejo Superior de Investigaciones Cientı´ ficas (Spain) Program (Project 2006 CL 0034) and supported by the Secretarı´ a Xeral de I+D (Xunta de Galicia, Spain) (Project PGIDIT05TAL00701CT)