The effect of collagenase,water and calcium chloride on the removal of Salmo salar (salmon) and Oncorhynchus mykiss (trout) pin bones |
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| Authors: | Sarah Schroeder John M. Grigor Constantinos E. Stathopoulos Anne Savage Philip Cassidy Stefan Toepfl Jonathan D. Wilkin |
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| Affiliation: | 1.University of Applied Science Osnabrück,Osnabrück,Germany;2.Food and Drink Division, School of Science, Engineering and Technology,Abertay University,Dundee,UK;3.Science Division, School of Science, Engineering and Technology,Abertay University,Dundee,UK;4.Dawnfresh Seafoods Ltd.,Bothwell Park Industrial Estate,Glasgow,UK |
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| Abstract: | The aim of this study was to determine the influence of the fillet structure on the deboning force required to remove salmon and trout pin bones. Salmon and trout fillets with differing fillet structure were used, in order to study the importance of the fillet structure on the deboning process. In the first test naturally gaping and non-gaping fillets were compared. To confirm the role that the collagen plays within the fillet structure, the fillets underwent series of treatments. Fillets were put into (i) a collagenase solution to remove the collagen in the fillet and (ii) a calcium chloride solution to determine if collagen was the main influential factor. Both treated salmon and trout fillets were again compared to untreated fillets from the same batch. The results indicate that collagenase and calcium chloride have a large interaction on deboning force compared to water or no treatments. |
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