Abstract
Changes in water holding capacity and drip loss of Atlantic salmon ( Salmo salar) fillets during superchilled storage were studied. Due to the significant differences in ice crystal sizes observed in our previous study, the liquid loss (LL) was analysed separately, at the surface and centre of the superchilled samples. No significant differences were found in LL between surface and centre parts of the superchilled samples. No significant difference in the LL was observed from surface samples between 1 and 14 days of storage. There was a significant difference in the LL at day 1 of the centre samples, but no significant differences were observed between 3 and 14 days of storage. In contrast, the LL was significantly decreased at day 21 both at the centre and the surface of the superchilled samples. No significant difference ( p<. 0.05) was found in drip loss between 1 and 14 days of storage for the superchilled samples. A significant increase in drip loss for the superchilled samples was observed at day 21. These findings are significant for the industry because it provides valuable information on the quality of food in relation to ice crystallisation/recrystallisation during superchilled storage. © 2013 Elsevier Ltd
