M. Morzel et al., Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products, J SCI FOOD, 80(11), 2000, pp. 1691-1697
The effect of a controlled lactic fermentation on textural and ultrastructu
ral properties of salmon fillets was evaluated. When compared with a non-in
oculated cured sample, fermented salmon had unique textural properties sinc
e it exhibited significantly higher force (p<0.05) and work (p < 0.001) val
ues in a penetration test on two sampling days but a consistently lower har
dness (p < 0.05) in a Texture Profile Analysis (TPA) rheological test. Stud
y of the myofibrillar ultrastructure showed that basic structures were dras
tically damaged during processing and storage of fermented and cured salmon
. Nevertheless, Z-lines were better preserved in fermented samples. It is s
uggested that the slight protective effect of lactic fermentation with the
starter L sake may be the consequence of a lower pH, by putatively inhibiti
ng neutral or alkaline proteolytic enzymes. (C) 2000 Society of Chemical In
dustry.