Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography

Sarah Schroeder, Anne Savage, John M. Grigor, Keith R. Sturrock, Philip Cassidy, Stefan Topfl, Jonathan D. Wilkin*

*Corresponding author for this work

    Research output: Contribution to journal › Article

    10 Downloads (Pure)

    Abstract

    Industrially, common problems arise with the deboning pin bone process, where Atlantic Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) fillets, post rigor, are subjected to a pulling process to remove the pin bones from the fillet. This study measured the length of pin bones from two species of fish and two different industrial graded weights, and then used a texture analyser and lCT X-ray to measure the pulling force, break point and volume of the pin bones of both species of fish. Results showed that salmon pin bones required significantly higher pulling force to remove pin bones from the fish fillet when compared with Trout pin bones. Interestingly Trout pin bones were significantly longer and stronger than Salmon pin bones, but had significantly lower volume. This research has progressed the issues surrounding pin boning industrially, however, more studies are required in order to understand if these differences affect the overall deboning pin bone process.
    Original languageEnglish
    Pages (from-to)3313-3319
    Number of pages7
    JournalJournal of Food Science and Technology
    Volume56
    Issue number7
    Early online date23 May 2019
    DOIs
    Publication statusPublished - 1 Jul 2019

    Fingerprint

    rainbow
    tomography
    bone
    fish
    evaluation
    analysis
    texture

    Cite this

    Schroeder, Sarah ; Savage, Anne ; Grigor, John M. ; Sturrock, Keith R. ; Cassidy, Philip ; Topfl, Stefan ; Wilkin, Jonathan D. / Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography. In: Journal of Food Science and Technology. 2019 ; Vol. 56, No. 7. pp. 3313-3319.
    @article{97612b1e025d45fcace39e4f867479f7,
    title = "Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography",
    abstract = "Industrially, common problems arise with the deboning pin bone process, where Atlantic Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) fillets, post rigor, are subjected to a pulling process to remove the pin bones from the fillet. This study measured the length of pin bones from two species of fish and two different industrial graded weights, and then used a texture analyser and lCT X-ray to measure the pulling force, break point and volume of the pin bones of both species of fish. Results showed that salmon pin bones required significantly higher pulling force to remove pin bones from the fish fillet when compared with Trout pin bones. Interestingly Trout pin bones were significantly longer and stronger than Salmon pin bones, but had significantly lower volume. This research has progressed the issues surrounding pin boning industrially, however, more studies are required in order to understand if these differences affect the overall deboning pin bone process.",
    author = "Sarah Schroeder and Anne Savage and Grigor, {John M.} and Sturrock, {Keith R.} and Philip Cassidy and Stefan Topfl and Wilkin, {Jonathan D.}",
    year = "2019",
    month = "7",
    day = "1",
    doi = "10.1007{\%}2Fs13197-019-03803-9",
    language = "English",
    volume = "56",
    pages = "3313--3319",
    journal = "Journal of Food Science and Technology",
    issn = "0975-8402",
    number = "7",

    }

    Schroeder, S, Savage, A, Grigor, JM, Sturrock, KR, Cassidy, P, Topfl, S & Wilkin, JD 2019, 'Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography', Journal of Food Science and Technology, vol. 56, no. 7, pp. 3313-3319. https://doi.org/10.1007%2Fs13197-019-03803-9

    Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography. / Schroeder, Sarah; Savage, Anne; Grigor, John M.; Sturrock, Keith R.; Cassidy, Philip; Topfl, Stefan; Wilkin, Jonathan D.

    In: Journal of Food Science and Technology, Vol. 56, No. 7, 01.07.2019, p. 3313-3319.

    Research output: Contribution to journal › Article

    TY - JOUR

    T1 - Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography

    AU - Schroeder, Sarah

    AU - Savage, Anne

    AU - Grigor, John M.

    AU - Sturrock, Keith R.

    AU - Cassidy, Philip

    AU - Topfl, Stefan

    AU - Wilkin, Jonathan D.

    PY - 2019/7/1

    Y1 - 2019/7/1

    N2 - Industrially, common problems arise with the deboning pin bone process, where Atlantic Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) fillets, post rigor, are subjected to a pulling process to remove the pin bones from the fillet. This study measured the length of pin bones from two species of fish and two different industrial graded weights, and then used a texture analyser and lCT X-ray to measure the pulling force, break point and volume of the pin bones of both species of fish. Results showed that salmon pin bones required significantly higher pulling force to remove pin bones from the fish fillet when compared with Trout pin bones. Interestingly Trout pin bones were significantly longer and stronger than Salmon pin bones, but had significantly lower volume. This research has progressed the issues surrounding pin boning industrially, however, more studies are required in order to understand if these differences affect the overall deboning pin bone process.

    AB - Industrially, common problems arise with the deboning pin bone process, where Atlantic Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) fillets, post rigor, are subjected to a pulling process to remove the pin bones from the fillet. This study measured the length of pin bones from two species of fish and two different industrial graded weights, and then used a texture analyser and lCT X-ray to measure the pulling force, break point and volume of the pin bones of both species of fish. Results showed that salmon pin bones required significantly higher pulling force to remove pin bones from the fish fillet when compared with Trout pin bones. Interestingly Trout pin bones were significantly longer and stronger than Salmon pin bones, but had significantly lower volume. This research has progressed the issues surrounding pin boning industrially, however, more studies are required in order to understand if these differences affect the overall deboning pin bone process.

    U2 - 10.1007%2Fs13197-019-03803-9

    DO - 10.1007%2Fs13197-019-03803-9

    M3 - Article

    VL - 56

    SP - 3313

    EP - 3319

    JO - Journal of Food Science and Technology

    JF - Journal of Food Science and Technology

    SN - 0975-8402

    IS - 7

    ER -

    Schroeder S, Savage A, Grigor JM, Sturrock KR, Cassidy P, Topfl S et al. Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography. Journal of Food Science and Technology. 2019 Jul 1;56(7):3313-3319. https://doi.org/10.1007%2Fs13197-019-03803-9

    Access to Document