Artículos de revistas
Chemical composition and quality loss during technological treatment in coho salmon (Oncorhynchus kisutch)
Fecha
2011Registro en:
Food Research International 44 (2011) 1–13
doi:10.1016/j.foodres.2010.10.040
Autor
Vinagre, Julia
Larraín Barth, María Angélica
Aubourg, Santiago P.
Rodríguez Melis, Alicia
Institución
Resumen
Coho salmon (Oncorhynchus kisutch) supports an important farming production in parallel with capture
delivery, giving rise to products of great economic importance in many countries. This review covers the
research carried out during the last decades related to its employment as a food product. In the first part,
studies carried out concerning the chemical constituent composition and nutritional value are reviewed;
special attention is accorded to the wild/farmed fish comparison and to the effect of diet on lipid composition
variations. In agreement to the great lability of chemical constituents of aquatic foods, the second part of the
manuscript provides a revision of coho salmon research related to the chemical component changes produced
during technological processing and their effects on nutritional and sensory losses; in this case, special
attention is accorded to studies employing advanced technological strategies focused to partially inhibit the
development of the different damage pathways.