Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products

The effect of a controlled lactic fermentation on textural and ultrastructural properties of salmon fillets was evaluated. When compared with a non-inoculated cured sample, fermented salmon had unique textural properties since it exhibited significantly higher force (p < 0.05) and work (p < 0.001) values in a penetration test on two sampling days but a consistently lower hardness (p < 0.05) in a Texture Profile Analysis (TPA) rheological test. Study of the myofibrillar ultrastructure showed that basic structures were drastically damaged during processing and storage of fermented and cured salmon. Nevertheless, Z-lines were better preserved in fermented samples. It is suggested that the slight protective effect of lactic fermentation with the starter L sake may be the consequence of a lower pH, by putatively inhibiting neutral or alkaline proteolytic enzymes. (C) 2000 Society of Chemical Industry.