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

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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
Number of pages7
JournalJournal of Food Science and Technology
Early online date23 May 2019
DOIs
Publication statusE-pub ahead of print - 23 May 2019

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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.
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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.}",
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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. 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, 23.05.2019.

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 - 2019/5/23

Y1 - 2019/5/23

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.

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SN - 0975-8402

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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 May 23. https://doi.org/10.1007%2Fs13197-019-03803-9

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