Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch)

11 páginas, 1 figura, 6 tablasThis work focuses on changes in sensory and physical properties of coho salmon (Oncorhynchus kisutch) during chilled storage (24 days). A marked change (p < 0.05) in the results of sensory analysis was found in the flesh of raw chilled fish (fresh odor, elasticity, hardness, oxidized odor) and in the cooked flesh of the chill-stored fish (firmness, neutral flavor, oxidized flavor, oxidized odor) samples. Additionally, physical parameters (gaping, cooking loss) also showed changes (p < 0.05) during chilled storage. According to odor and flavor descriptors (fresh odor, oxidized odor, neutral flavor), salmon fish were not acceptable after 17 days of chilled storageThis work was supported by the Universidad de Chile (Chile)-Consejo Superior de Investigaciones Científicas (CSIC, Spain) Program (Project 2003 CL 0013) and the FONDECYT Program (Chile; Project Number 1120627)Peer reviewe