Spectral changes in fillet of Atlantic salmon as affected by freshness loss and spoilage during cold storage.
Permanent link
https://hdl.handle.net/10037/4656Date
2012-12-03Type
Doctoral thesisDoktorgradsavhandling
Author
Sone, IzumiAbstract
Spectral effects of microbial growth, packaging atmosphere and heme oxidation were investigated with fresh salmon. The presence of microorganisms and their growth have little effect on the development of spectral features in fresh salmon during storage prior to extensive spoilage. Important spectral changes occur at 606 and 636 nm in the spectra of fresh salmon during storage. Heme oxidation is the primary source of spectral changes occurring at 636 nm in fresh salmon fillets during air storage. The origin of the shoulder peak appearing at 606 nm is absorption due to water in the salmon muscle. The spectral variations at 606 nm depend on the dominant oxidation state of heme in the muscle and the change in the visibility of the water shoulder peak in the spectrum.
Description
The papers of this thesis are not available in Munin:
1. Sone, I., Olsen, R.L., Dahl, R. & Heia, K.: 'Visible/near-infrared spectroscopy detects autolytic changes during storage of Atlantic salmon (Salmo salar L.)', Journal of Food Science (2011), vol.76, no.3:203-S209. Available at http://dx.doi.org/10.1111/j.1750-3841.2011.02062.x
2. Sone, I., Olsen, R.L., Sivertsen, A.H., Eilertsen, G. & Heia, K.: 'Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging', Journal of Food Engineering (2011), vol.109, no.3:482-489. Available at http://dx.doi.org/10.1016/j.jfoodeng.2011.11.001
3. Sone, I., Olsen, R.L., & Heia, K.: 'Spectral changes of Atlantic salmon (Salmo salar L.) muscle during cold storage as affected by the oxidation state of haem', Journal of Agricultural and Food Chemistry (2012), vol.60, no.38:9719–9726. Available at http://dx.doi.org/10.1021/jf302505y
1. Sone, I., Olsen, R.L., Dahl, R. & Heia, K.: 'Visible/near-infrared spectroscopy detects autolytic changes during storage of Atlantic salmon (Salmo salar L.)', Journal of Food Science (2011), vol.76, no.3:203-S209. Available at http://dx.doi.org/10.1111/j.1750-3841.2011.02062.x
2. Sone, I., Olsen, R.L., Sivertsen, A.H., Eilertsen, G. & Heia, K.: 'Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging', Journal of Food Engineering (2011), vol.109, no.3:482-489. Available at http://dx.doi.org/10.1016/j.jfoodeng.2011.11.001
3. Sone, I., Olsen, R.L., & Heia, K.: 'Spectral changes of Atlantic salmon (Salmo salar L.) muscle during cold storage as affected by the oxidation state of haem', Journal of Agricultural and Food Chemistry (2012), vol.60, no.38:9719–9726. Available at http://dx.doi.org/10.1021/jf302505y
Publisher
University of TromsøUniversitetet i Tromsø
Metadata
Show full item recordCollections
Copyright 2012 The Author(s)
The following license file are associated with this item: