The effect of collagenase, water and calcium chloride on the removal of Salmo salar (salmon) and Oncorhynchus mykiss (trout) pin bones

Sarah Schroeder; John M. Grigor; Constantinos E. Stathopoulos; Anne Savage; Philip Cassidy; Stefan Toepfl; Jonathan D. Wilkin

doi:10.1007/s10499-018-0288-5

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The effect of collagenase, water and calcium chloride on the removal of Salmo salar (salmon) and Oncorhynchus mykiss (trout) pin bones

Journal article

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The effect of collagenase, water and calcium chloride on the removal of Salmo salar (salmon) and Oncorhynchus mykiss (trout) pin bones

Sarah Schroeder, John M. Grigor, Constantinos E. Stathopoulos, Anne Savage, Philip Cassidy, Stefan Toepfl and Jonathan D. Wilkin

Aquaculture international, Vol.26(6), pp.1353-1363

2018

DOI: https://doi.org/10.1007/s10499-018-0288-5

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Abstract

Fisheries

Life Sciences & Biomedicine

Science & Technology

The aim of this study was to determine the influence of the fillet structure on the deboning force required to remove salmon and trout pin bones. Salmon and trout fillets with differing fillet structure were used, in order to study the importance of the fillet structure on the deboning process. In the first test naturally gaping and non-gaping fillets were compared. To confirm the role that the collagen plays within the fillet structure, the fillets underwent series of treatments. Fillets were put into (i) a collagenase solution to remove the collagen in the fillet and (ii) a calcium chloride solution to determine if collagen was the main influential factor. Both treated salmon and trout fillets were again compared to untreated fillets from the same batch. The results indicate that collagenase and calcium chloride have a large interaction on deboning force compared to water or no treatments.

Details

Title: The effect of collagenase, water and calcium chloride on the removal of Salmo salar (salmon) and Oncorhynchus mykiss (trout) pin bones
Authors/Creators: Sarah Schroeder - Univ Appl Sci Osnabruck, Albrechtstr 30, D-49076 Osnabruck, Germany
John M. Grigor - Abertay University
Constantinos E. Stathopoulos - Abertay University
Anne Savage - Abertay University
Philip Cassidy - Dawnfresh Seafoods Ltd, Bothwell Pk Ind Estate, Glasgow G71 6LS, Lanark, Scotland
Stefan Toepfl - Osnabrück University
Jonathan D. Wilkin - Abertay University
Publication Details: Aquaculture international, Vol.26(6), pp.1353-1363
Publisher: Springer Nature
Number of pages: 11
Identifiers: 991005705534907891
Murdoch Affiliation: Food Futures Institute
Language: English
Resource Type: Journal article

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Collaboration types: International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.51 Dairy & Animal Sciences; 3.51.206 Meat Quality
Web Of Science research areas: Fisheries
ESI research areas: Plant & Animal Science