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Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)
Provedor de dados: 5
Autores: Cardinal, Mireille; Knockaert, Camille; Torrissen, Ole; Sigurgisladottir, Sjofn; Morkore, Turid; Thomassen, Magny; Vallet, Jean-luc.
The relations between smoking parameters and the characteristics of salmon raw material were investigated with respect to yield, colour, flesh content of phenol and salt, and sensory properties. The fish studied were ocean ranched salmon harvested in Iceland in July 1998 and farmed salmon from Norway slaughtered in October 1998 and April 1999. Seven treatments were applied on fresh or frozen raw material combining dry or brine salting with cold smoking at 20 or 30 degreesC. Electrostatic smoking was tested on dry-salted salmon fillets. The results show a lower yield after filleting and trimming with ocean ranched fish. Although freezing had little effect on yield, total loss was slightly greater, especially for fish with low fat content. Sensory...
Tipo: Text
Palavras-chave: Quality parameters; Freezing; Salting; Yield; Smoking; Atlantic salmon.
Ano: 2001
URL: https://archimer.ifremer.fr/doc/2001/publication-656.pdf