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United States Department of Agriculture

Agricultural Research Service

Title: Storage effects on separated pink salmon processing byproducts

item Wu, Ted
item Bechtel, Peter

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 1/5/2009
Publication Date: 10/20/2010
Citation: Wu, T.H., Bechtel, P.J. 2010. Storage effects on separated pink salmon processing byproducts. Meeting Proceedings. In: P.J. Bechtel and S. Smiley (eds.), A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant, University of Alaska Fairbanks, pp. 161-176. doi:10.4027/sffpb.2010.14.

Interpretive Summary:

Technical Abstract: There is growing demand for utilizing fish byproducts and individual byproduct parts such as heads and viscera components can be collected directly from the commercial processing line. These separated parts can be made into specialized feeds or other end products. The storage and stability properties of the individual parts have not been determined. Given the large composition difference between heads and viscera there it is probable that there will be differences in quality loss during storage of these two tissues. Knowledge of starting values and differential rates of quality loss could provide options for storage and transport of the segregated byproducts. The objective of this study was to evaluated quality changes in separated pink salmon heads and viscera with storage time. Pink salmon heads and viscera were collected from a commercial processing line in Kodiak, AK and aged up to 10 days in individual bins stored in a walk-in cooler (6 oC). Three individual samples were collected from heads and viscera bins, ground, frozen in a blast freezer and held for analysis. Rates of change in total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS) and biogenic amines were examined on days 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. The results showed differences in the starting material and rates of change for oxidation, spoilage and formation of biogenic amines between heads and viscera. The fat content of heads was 10% and viscera was 2% and the starting TBARS concentrations in heads were 256+5.7 and 4.8+5.7 mg MDA/ 100g in viscera. During the 10 days of storage TVBN increased at a rate of 7 mg N/100 g per day in heads and 32 mg N/100 g samples per day in viscera. Formation of histamine was also higher in viscera and ended with a concentration of 1432+206 in viscera and 20.8+3.6 mg/kg in heads on day 10. Separated heads are more susceptible to oxidation, but less likely to spoil when compared to viscera samples

Last Modified: 10/18/2017
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