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Salmon Species (salmon + species)
Selected AbstractsDevelopment of a Method to Produce Freeze-Dried Cubes from 3 Pacific Salmon SpeciesJOURNAL OF FOOD SCIENCE, Issue 5 2010Charles Crapo Abstract:, Freeze-dried boneless skinless cubes of pink (Oncorhynchus gorbuscha), sockeye (Oncorhynchus nerka), and chum (Oncorhynchus keta),salmon were prepared and physical properties evaluated. To minimize freeze-drying time, the kinetics of dehydration and processing yields were investigated. The physical characteristics of the final product including bulk density, shrinkage, hardness, color, and rehydration kinetics were determined. Results showed that freeze-dried salmon cubes from each of the 3 Pacific salmon species can be produced with a moisture content of less that 10% and,aw,less 0.4 and freeze-drying time of 9 h. Processing yields ranged from 26% to 28.4%, depending on fish species. Shrinkage was less than 12% and rehydration of freeze-dried cubes was rapid. The value-added products developed have the potential to be utilized as ingredients for ready-to-eat soups, as snack food, salad topping, and baby finger-food. Practical Application:, Freeze-drying removes water from food products without heating them; therefore, this type of drying process yields very high-quality dried foods. In this study, a freeze-dry process was established to produce small cubes of Alaska pink, sockeye, and chum salmon. The goals were to shorten typical freeze-drying time while producing acceptable product characteristics. The freeze-drying process developed took only 9 h to remove about 97% of the moisture of diced Pacific salmon fillets. The freeze-dried salmon cubes produced can be used as ingredients for dehydrated ready-to-eat soups, as baby finger-foods, or as salad toppings. [source] Population stability in salmon species: effects of population size and female reproductive allocationJOURNAL OF ANIMAL ECOLOGY, Issue 5 2003Sigurd Einum Summary 1Population stability (i.e. level of temporal variation in population abundance) is linked commonly to levels of environmental disturbances. However, populations may also differ in their propensity to dampen or amplify the effects of exogenous forces. Here time-series of population estimates were used to test for such differences among 104 populations of six salmon species. 2At the species level, Atlantic (Salmo salar L.), chinook (Oncorhynchus tshawytscha Walbaum) and coho salmon (O. kisutch W) were less variable than sockeye (O. nerka W) and pink salmon (O. gorbuscha W). Chum salmon (O. keta W) was more similar to sockeye and pink salmon. These differences may be related in part to differences in body size, and hence susceptibility to adverse environmental conditions, at the time when they migrate to the sea or lakes. 3At the population level no effect of fecundity on variability was found, in contrast to findings for marine fishes, nor of egg size. Whereas substantial differences in the temporal stability of environmental factors among geographically close populations may over-ride any effects of fecundity or egg size in fresh water, this is less likely in the marine environment where spatial autocorrelations of environmental variability are more pronounced. 4Variation in population sizes was related positively to the duration of time-series when using standard deviations of ln-transformed population estimates, and also when using linearly detrended population variation, suggesting non-linear long-term abundance trends in salmon populations that extend beyond the 7-year period of the shortest time-series. 5When controlling for differences among species, stability increased with increasing population size, and it is hypothesized that this is due to large populations having a more complex spatial and genetic structure than small populations due to wider spatial distribution. The effects of population size on stability, as well as differences in stability among species, suggest that population- and organism-specific characteristics may interact with exogenous forces to shape salmon population dynamics. [source] Development of a Method to Produce Freeze-Dried Cubes from 3 Pacific Salmon SpeciesJOURNAL OF FOOD SCIENCE, Issue 5 2010Charles Crapo Abstract:, Freeze-dried boneless skinless cubes of pink (Oncorhynchus gorbuscha), sockeye (Oncorhynchus nerka), and chum (Oncorhynchus keta),salmon were prepared and physical properties evaluated. To minimize freeze-drying time, the kinetics of dehydration and processing yields were investigated. The physical characteristics of the final product including bulk density, shrinkage, hardness, color, and rehydration kinetics were determined. Results showed that freeze-dried salmon cubes from each of the 3 Pacific salmon species can be produced with a moisture content of less that 10% and,aw,less 0.4 and freeze-drying time of 9 h. Processing yields ranged from 26% to 28.4%, depending on fish species. Shrinkage was less than 12% and rehydration of freeze-dried cubes was rapid. The value-added products developed have the potential to be utilized as ingredients for ready-to-eat soups, as snack food, salad topping, and baby finger-food. Practical Application:, Freeze-drying removes water from food products without heating them; therefore, this type of drying process yields very high-quality dried foods. In this study, a freeze-dry process was established to produce small cubes of Alaska pink, sockeye, and chum salmon. The goals were to shorten typical freeze-drying time while producing acceptable product characteristics. The freeze-drying process developed took only 9 h to remove about 97% of the moisture of diced Pacific salmon fillets. The freeze-dried salmon cubes produced can be used as ingredients for dehydrated ready-to-eat soups, as baby finger-foods, or as salad toppings. [source] SENSORY PROFILES OF THE MOST COMMON SALMON PRODUCTS ON THE DANISH MARKETJOURNAL OF SENSORY STUDIES, Issue 4 2006DITTE MARIE BENEDIKTE GREEN-PETERSEN ABSTRACT The sensory profiles of the most common chilled and frozen salmon products available to consumers on the Danish market were studied. A sensory profiling was made on 12 salmon products varying in salmon species, origin, storage method and time. Samples stored in ice between 7 and 16 days, frozen for 1 month or stored in modified atmosphere for 5 days all had sensory profiles dominated by sea/seaweed odor, juicy and oily texture, fresh fish oil, and sweet and mushroom flavor. Marked differences in the sensory profiles of the frozen samples were found to correlate to differences in storage time. Frozen storage for 6 months resulted in firm texture, discolored appearance and rancid flavor. The samples stored in modified atmosphere for 7 days had a sensory profile with marked rancid and sour odor. [source] Effects of natural selection on patterns of DNA sequence variation at the transferrin, somatolactin, and p53 genes within and among chinook salmon (Oncorhynchus tshawytscha) populationsMOLECULAR ECOLOGY, Issue 7 2000Michael J. Ford Abstract This paper describes DNA sequence variation within and among four populations of chinook salmon (Oncorhynchus tshawytscha) at the transferrin, somatolactin and p53 genes. Patterns of variation among salmon species at the transferrin gene have been hypothesized to be shaped by positive natural selection for new alleles because the rate of nonsynonymous substitution is significantly greater than the rate of synonymous substitution. The twin goals of this study were to determine if the history of selection among salmon species at the transferrin gene is also reflected in patterns of intraspecific variation in chinook salmon, and to look for evidence of local adaptation at the transferrin gene by comparing patterns of nonsynonymous and synonymous variation among chinook salmon populations. The analyses presented here show that unlike patterns of variation between species, there is no evidence of greater differentiation among chinook salmon populations at nonsynonymous compared to synonymous sites. There is also no evidence of a reduction of within-species variation due to the hitchhiking effect at the transferrin gene, although in some populations nonsynonymous and synonymous derived mutations are both at higher frequencies than expected under a simple neutral model. Population size weighted selection coefficients (4Ns) that are consistent with both the inter and intraspecific data range from ~10 to ~235, and imply that between 1 and 40% of new nonsynonymous mutations at the transferrin gene have been beneficial. [source] | |||||||||||||