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Provedor de dados:  5
País:  France
Título:  Fat content and fillet shape of Atlantic salmon: Relevance for processing yield and quality of raw and smoked products
Autores:  Morkore, T
Vallet, Jean-luc
Cardinal, Mireille
Gomez Guillen, M
Montero, P
Torrissen, O
Nortvedt, R
Sigurgisladottir, S
Thomassen, M
Data:  2001-11
Ano:  2001
Palavras-chave:  Processing
Salmon quality
Fillet shape
Fat content
Atlantic salmon
Resumo:  Relevance of fat content and fillet shape of Atlantic salmon for quality and yield during smoking processing was investigated. Fat content significantly influenced quality of raw and smoked products, although the interactions varied according to the raw material used and smoking temperature. In raw and smoked fillets, increasing fat content coincided with increasing L* and b*-values and decreasing fat holding capacity. In smoked salmon, fat content also correlated positively to the a*-value, smoke-intensity-/wood-fire flavor and fatty texture, and negatively to water holding capacity and shear-force. Weight loss during salting and smoking decreased with increasing fat content, and voluminous shaped fillets gave higher yield than slim fillets.
Tipo:  Text
Idioma:  Inglês
Editor:  Wiley / Blackwell
Formato:  application/pdf
Fonte:  Journal of Food Science (0022-1147) (Wiley / Blackwell), 2001-11 , Vol. 66 , N. 9 , P. 1348-1354
Direitos:  2001 Institute of Food Technologists - Wiley / Blackwell

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