Ulf Erikson

Handling stress and water quality during live transportation and slaughter of Atlantic salmon (Salmo salar)

Abstract Atlantic salmon ( Salmo salar ), mean weight 5.1 kg, were transported live for 1.5 h by a well-boat (fish density 125 kg m −3 ) from the seacage to a fish processing plant and then kept in the well-boat for 4 h prior to slaughter. Anaerobic white muscle activity due to handling stress during fish loading at the cage, after shipment immediately before slaughter, and after the fish had passed the slaughter line, was evaluated using high-energy phosphates and IMP, the [ATP:IMP] ratio, adenylate energy charge together with pH and redox potential measured directly in the muscle. Water quality parameters, pH, salinity, temperature, dissolved oxygen, carbon dioxide, total carbonate carbon, total alkalinity, ammonia and ammonium were monitored at the cage, during shipment, and in the carbon dioxide anaesthesia tank during commercial fish slaughter. No dramatic effects of handling stress were found, indicating that transport and slaughtering did not have an adverse effect on flesh quality. The results were explained by the ability of the well-boat to maintain good seawater quality during transport, to a quick bulk netting of the fish from well-boat to the slaughter line and to an efficiently run carbon dioxide anaesthesia-tank that minimised struggling prior to killing.

Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field 1H NMR, 1H and 23Na MRI and light microscopy: effects of raw material quality and brine salting.

The effect of different Atlantic salmon raw materials (prerigor, postrigor and frozen/thawed) on water mobility and salt uptake after brine salting was investigated by using LF 1H NMR T2 relaxation,1H and 23Na MRI and light microscopy. Distributed exponential analysis of the T2 relaxation data revealed two main water pools in all raw materials, T21 and T22, with relaxation times in the range of 20-100 ms and 100-300 ms, respectively. Raw material differences were reflected in the T2 relaxation data. Light microscopy demonstrated structural differences between unsalted and salted raw materials. For prerigor fillets, salting induced a decrease in T21 population coupled with a more open microstructure compared to unsalted fillets, whereas for frozen/thawed fillets, an increase in T21 population coupled with salt-induced swelling of myofibers was observed. The result implies that the T21 population was directly affected by the density of the muscle myofiber lattice. MR imaging revealed significant differences in salt uptake between raw materials, prerigor salted fillets gained least salt (1.3-1.6% NaCl), whereas the frozen/thawed fillets gained most salt (2.7-2.9% NaCl), and obtained the most even salt distribution due to the more open microstructure. This study demonstrates the advantage of LF NMR T2 relaxation and 1H and 23Na MRI as effective tools for understanding of the relationship between the microstructure of fish muscle, its water mobility and its salt uptake.

Water distribution in brine salted cod (Gadus morhua) and salmon (Salmo salar): a low-field 1H NMR study.

Low-field (LF) (1)H NMR T 2 relaxation measurements were used to study changes in water distribution in lean (Atlantic cod) and fatty (Atlantic salmon) fish during salting in 15% NaCl and 25% NaCl brines. The NMR data were treated by PCA, continuous distribution analysis, and biexponential fitting and compared with physicochemical data. Two main water pools were observed in unsalted fish, T 21, with relaxation times in the range 20-100 ms, and T 22, with relaxation times in the range 100-300 ms. Pronounced changes in T 2 relaxation data were observed during salting, revealing changes in the water properties. Salting in 15% brine lead to a shift toward longer relaxation times, reflecting increased water mobility, whereas, salting in saturated brines had the opposite effect. Water mobility changes were observed earlier in the salting process for cod compared to salmon. Good linear correlations ( F </= 0.05) were found between T 2 parameters and water holding capacity, centrifugation loss, water activity, and salt content in the liquid phase for all fish groups. Fillet pH and total weight changes correlated linearly with T 2 parameters for some of the fish groups.

Use of NMR in fish processing optimization: a review of recent progress

The goal of this review is to give an overview of general trends in the application of the NMR related to fish processing and quality and to provide some viewpoints on the current situation. Three novel examples of the application of the methodologies magnetic resonance spectroscopy, magnetic resonance imaging, and low‐field NMR are also presented. The capability of these techniques to be utilized as a tool to optimize fish processing, and thereby improving product quality, as well as to confirm labelling information, are demonstrated. Copyright

Computer Vision‐Based Evaluation of Pre‐ and Postrigor Changes in Size and Shape of Atlantic Cod (Gadus morhua) and Atlantic Salmon (Salmo salar) Fillets during Rigor Mortis and Ice Storage: Effects of Perimortem Handling Stress

The present study describes the possibilities for using computer vision-based methods for the detection and monitoring of transient 2D and 3D changes in the geometry of a given product. The rigor contractions of unstressed and stressed fillets of Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) were used as a model system. Gradual changes in fillet shape and size (area, length, width, and roundness) were recorded for 7 and 3 d, respectively. Also, changes in fillet area and height (cross-section profiles) were tracked using a laser beam and a 3D digital camera. Another goal was to compare rigor developments of the 2 species of farmed fish, and whether perimortem stress affected the appearance of the fillets. Some significant changes in fillet size and shape were found (length, width, area, roundness, height) between unstressed and stressed fish during the course of rigor mortis as well as after ice storage (postrigor). However, the observed irreversible stress-related changes were small and would hardly mean anything for postrigor fish processors or consumers. The cod were less stressed (as defined by muscle biochemistry) than the salmon after the 2 species had been subjected to similar stress bouts. Consequently, the difference between the rigor courses of unstressed and stressed fish was more extreme in the case of salmon. However, the maximal whole fish rigor strength was judged to be about the same for both species. Moreover, the reductions in fillet area and length, as well as the increases in width, were basically of similar magnitude for both species. In fact, the increases in fillet roundness and cross-section height were larger for the cod. We conclude that the computer vision method can be used effectively for automated monitoring of changes in 2D and 3D shape and size of fish fillets during rigor mortis and ice storage. In addition, it can be used for grading of fillets according to uniformity in size and shape, as well as measurement of fillet yield measured in thickness. The methods are accurate, rapid, nondestructive, and contact-free and can therefore be regarded as suitable for industrial purposes.

Live Chilling and Carbon Dioxide Sedation at Slaughter of Farmed Atlantic Salmon: A Description of a Number of Commercial Case Studies

ABSTRACT Eleven commercial processing lines for the slaughter of Atlantic salmon were evaluated to investigate the efficiency of the refrigerated seawater live chilling method with respect to stunning fish and reducing body temperature. The method is commonly used in the Norwegian salmon industry to both stun and chill fish before killing. Carbon dioxide gas was added to the live chilling tanks, or in some cases, to a subsequent carbon dioxide stunning tank. Criteria used for evaluation were water quality parameters (dissolved oxygen, carbon dioxide, pH, temperature, total ammonium, ammonia, alkalinity, color, total organic carbon, and ferric ion), fish behavior, white muscle pH, and body and core temperatures. At two processing plants, fillet quality (Roche color, texture, ultimate pH, and water content) was also determined. The results are discussed in terms of fish acclimation temperatures, water quality, welfare, handling stress, chilling efficiency, pre-live chilling factors, refrigerated seawater live chilling process parameters, and fillet quality. Even though the live chilling method can be used to minimize fish handling stress during slaughter and may serve as an efficient chilling method, it was found in most cases that under commercial conditions when large biomasses were slaughtered, both handling stress and chilling efficiency were less than optimal. However, no adverse effects on the fillet texture and color were observed as a result of fish processing.

Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces

Impedance spectroscopy (IS), low-field proton nuclear magnetic resonance (LF (1)H NMR), chloride titration, ion chromatography, and an ion selective electrode were used to investigate the physicochemical parameters and measure sodium and potassium contents in low-salt brines and fish. Salt solutions (0-3 w/w, %) and model products of minced hake with added NaCl (0.5-3.0 w/w, %), or a mixture of NaCl and KCl (50/50 w/w, %), were analyzed. Good correlation was observed between the sodium content determined by using the ion selective electrode method and ion chromatography (R(2) = 0.97). In both salt solutions and fish minces, the impedance spectroscopy measurements could detect the difference in salt contents in mince with salt contents down to 0.5%. The NMR transversal relaxation time T2 measurements clearly distinguished samples with 0, 0.5, and 1.0-3.0% salt, based on principal component analysis (PCA). Therefore, LF (1)H NMR seems to be a suitable technique for studies of low-salt products.

Low Field NMR Studies of Atlantic Salmon (Salmo salar)

The present thesis aims at using non-invasive and non-destructive NMR techniques to contribute to a further understanding of fish tissue composition and its characteristics. Moreover, it aims at investigating the water dynamics and the distribution of fat and salt in fish as affected by species, raw material quality and processing from both the chemical and the physical angle at the same time. The applicability of low-field NMR as a tool for the fish processing industry was investigated. The bench top low-field NMR instrument was found suitable for fat and water determination in small Atlantic salmon (Salmo salar) samples, whereas the portable low-field NMR surface scanner (ProFiler) was appropriate for rapid fat determination in minced muscle. Thus, low-field NMR was proven to be good measuring technique, and with the introduction of the NMR surface scanner concept, online quality control may become feasible in the future. Transversal (T2) NMR relaxometry has been demonstrated to contain valuable information about water dynamics in Atlantic salmon and Atlantic cod (Gadus morhua) tissue. The thesis contributes to a further understanding of the relationship between water distribution and microstructure of fish flesh. It has been established that the method is sensitive to fish species, ante-mortem handling, rigor status, freezing/thawing, heating, and brine salting. The tissue T2 relaxation characteristics have been linked to microstructure, salt distribution and salt uptake. It is shown that T2 relaxation components correlate well with water holding capacity during salting. It has been suggested that entrapped and free water, and fat when present, give rise to the main relaxation components in fish muscle tissue. The understanding of the tissue water distribution and dynamics has been improved. However, the clarification of the relaxation characteristics in fish flesh is still an active area of research. In fatty fish, both fat and water contributes to the T2 NMR relaxation signal. A two dimensional map of the diffusion versus T2 relaxation proved to be a good technique to increase the understanding of water and fat distribution in salmon muscle tissue, by clear separation of the NMR signals from water and fat components into different populations. MR imaging was probed for investigation of fat and salt distribution. 1H MRI was successfully applied to produce separate quantitative water and fat images. Combined 1H and 23Na imaging of brine salted Atlantic salmon revealed that the uptake and distribution of salt in the tissue was highly dependent on the spatial fat distribution. An evident relation was observed between T2 relaxation characteristics of salmon flesh and the sodium distribution in salted fillets. T2 relaxaometry and MR imaging gave further insight into the microstructure and water distribution of fish tissue of different quality and its effect on salt distribution. The combination of these NMR techniques is considered to be a useful tool to increase the understanding of the tissue water distribution and dynamics and for optimization of salting processes.

Quality of Atlantic Cod Frozen in Cell Alive System, Air-Blast, and Cold Storage Freezers

ABSTRACT Gutted Atlantic cod, packed in cartons, were frozen immediately after killing in a magnetic field (cell alive system). The results were compared with traditional air-blast freezing or by putting the cartons directly in a cold storage room (without forced convection of air). After frozen storage, external and fillet properties were compared. In spite of differences in freezing rates, only minor differences were found among treatments. The mechanism for the freezing of fish in the magnetic field, under the current conditions, appeared to be similar to that of traditional freezing methods.

Bleeding of Farmed Atlantic Cod: Residual Blood, Color, and Quality Attributes of Pre- and Postrigor Fillets as Affected by Perimortem Stress and Different Bleeding Methods

The main objectives of the study were to (a) assess the effect of perimortem stress on blood drainage, (b) compare the efficiency of gill cutting and direct gutting as bleeding methods, and (c) compare pre- and postrigor filleting strategies for presence of residual blood in Atlantic cod fillets. Anesthetized cod had significantly higher drainage of blood compared to stressed fish. Nevertheless, the visual assessments of residual blood were not affected by stress or bleeding method. Some minor, but significant, differences between pre- and postrigor fillets were found. Stressed fish were initially less light in color than those unstressed, but after ice storage there was no noticeable difference. However, initially, the largest difference in fillet color was due to different bleeding methods. Fillets cut from fish subjected to gill cutting were lighter and less red in color than those bled by direct gutting. After 7 and 21 days of storage, the color differences observed in fresh and salted fillets, respectively, were mainly due to the different rigor status when they were filleted, indicating that fillets cut postrigor were superior to fillets cut prerigor. Prerigor filleting resulted in lower water holding capacity after ice storage in anesthetized, direct gutted cod.