Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon

• Published in: Aquaculture Vol. 194; no. 3; pp. 315 - 326
• Main Authors: Skjervold, Per Olav, Bencze Rørå, Anna Maria, Fjæra, Svein Olav, Vegusdal, Anne, Vorre, Aase, Einen, Olai
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 15.03.2001; Elsevier Science; Elsevier Sequoia S.A
• Subjects: Animal aquaculture; Animal productions; Atlantic salmon; Biological and medical sciences; Colour; Cooking; Filleting; Fish; Fish and seafood industries; Fish production; Food industries; Fundamental and applied biological sciences. Psychology; Gaping; Marine; Pisciculture; Pre-rigor; Salmo salar; Texture; Vertebrate aquaculture; Filleting; Salmo salar; Pre-rigor; Atlantic salmon; Texture; Gaping; Colour; Salmonidae; Cadaveric rigidity; Farming animal; Production quality; Color; Fish fillet; Marine environment; Vertebrata; Pisces; Food industry; Qualitative analysis; Chemical composition; Yield; Aquaculture
• ISSN: 0044-8486; 1873-5622
• DOI: 10.1016/S0044-8486(00)00531-7

Atlantic salmon ( Salmo salar) was chilled to a core temperature of approximately 1°C prior to harvest. Groups of 10 fish were filleted 2 h after harvest (pre-rigor), 1 and 2 days after harvest (in-rigor), and finally, 5 days after harvest (post-rigor). 7 and 14 days after harvesting and 7 and 14 days after filleting the fillets were evaluated according to various quality parameters. The incidence and severity of gaping were significantly reduced with earlier filleting. The differences became even more pronounced as the fillets were stored. Fillet yield, water binding capacity and fillet weight loss did not differ among the experimental groups, but there was a positive effect of pre-rigor filleting on visual colour. The pre-rigor fillets were significantly thicker than those filleted post-rigor indicating a change in fillet shape due to when filleting was performed after harvest.