Quality evaluation of silver smelt (Argentina situs) and its suitability for seafood products: Compilation of results from three European research centres

Iren Skjåstad Stoknes; Jörg Oehlenschläger; Ronan Gormley

Quality evaluation of silver smelt (Argentina situs) and its suitability for seafood products: Compilation of results from three European research centres

于Seafood research from fish to dish

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Iren Skjåstad Stoknes

Iren Skjåstad Stoknes Møre Research, PO Box 5075, N-6021, Aalesund, Norway

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Jörg Oehlenschläger

Jörg Oehlenschläger Federal Research Centre for Nutrition and Food, Department of Seafood Research, Palmaille 9, D-22767 Hamburg, Germany

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, and

Ronan Gormley

Ronan Gormley Ashtown Food Research Centre (Teagasc), Ashtown, Dublin 15, Ireland

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类型:: 章节

Page Range:: 439–456

DOI:: https://doi.org/10.1163/9789086865819_047

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Abstract

The quality of silver smelt has been tested by three European research centres in Germany, Ireland and Norway. More Research (Norway) examined the proximate composition, water holding capacity, cook loss and colour of the fish flesh. Silver smelt had a high protein content (18.7%) and a low water content (79.1%). It is a lean species with a fat content around 1%. The water holding capacity of frozen and thawed fish flesh was found to be very good compared to the reference species cod (Gadus morhua). Sensory tests on steamed fillet samples carried out at Teagasc (Ireland) (previously iced) indicated that silver smelt odour and flavour ratings were high and remained relatively constant over days 3 - 6 post-catching. Paired comparison tests of steamed silver smelt versus steamed cod showed a preference ratio of 9/3 (12 panellists) in favour of silver smelt. Most panellists agreed that silver smelt had a pleasant bland flavour and a firmer texture than the sample of cod. Fishcakes from silver smelt were preferred to those made from pollock, ling or cod and were much preferred to a commercial sample. With the exception of crumb colour, silver smelt nuggets were preferred on all counts to commercial cod nuggets. The preferences were statistically significant except for texture. However, some tasters found the texture of the silver smelt nuggets to be rubbery or too firm. The strength of fish gels is a good index of water binding and is important for the textural properties of fish products. Full strength silver smelt gels were softer than those from ling or cod but were firmer than pollock gels. Freezing increased centrifugal drip values in silver smelt fillets. However, frozen mince from silver smelt had a much higher centrifugal drip value indicating that mince should not be stored frozen but as whole fillets that are minced post-thawing. These data, overall suggest that silver smelt has potential for products but that toughening during frozen storage could be a potential problem. Quality is not only associated with technological properties and sensory attributes but also with the concentrations of beneficial components and the burden of toxic components and elements like heavy metals in the edible part of fish. Therefore at the Federal Research Centre for Nutrition and Food (Germany) the content of the heavy metals cadmium and lead in silver smelt from different fishing ground had been determined as well as the content of the essential trace elements zinc, copper and selenium. While the cadmium content was found to be extremely low, the lead content was found to be in the range of other marine fish species as e.g. in small spotted cat shark (Scyliorhinus caniculus). The levels of the essential trace elements copper, zinc and selenium are found to be in the lower range compared with other marine fish species.

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

ISBN:: 9789086865819

出版社:: Wageningen Academic

印刷出版日期:: 01 Jan 2006

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Quality evaluation of silver smelt (Argentina situs) and its suitability for seafood products: Compilation of results from three European research centres

Abstract

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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