Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)

Type Article
Date 2001-02
Language English
Author(s) Cardinal Mireille, Knockaert Camille, Torrissen Ole, Sigurgisladottir Sjofn, Morkore Turid, Thomassen Magny, Vallet Jean-Luc
Affiliation(s) IFREMER, Lab Genie Alimentaire, F-44311 Nantes 3, France.
Inst Marine Res, Austevoll Aquaculture Res Stn, N-5392 Storebo, Norway.
Technol Inst Iceland, Matra, IS-112 Keldnaholt, Iceland.
Inst Aquaculture Res Ltd, AKVAFORSK, N-1432 As, Norway.
Agr Univ Norway, Dept Anim Sci, N-1432 As, Norway.
Source Food Research International (0963-9969) (Elsevier), 2001-02 , Vol. 34 , N. 6 , P. 537-550
DOI 10.1016/S0963-9969(01)00069-2
WOS© Times Cited 94
Keyword(s) Quality parameters, Freezing, Salting, Yield, Smoking, Atlantic salmon
Abstract 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 differences were also apparent. The brine salting technique resulted in lower losses. Fish with higher fat content gave a better yield after processing, although careful control of the smoking procedure was required (especially at 30 degreesC) to avoid a case-hardening effect. With brine salting, salt uptake was higher for smaller, leaner fish. The phenol content of flesh depended on the technique and/or smoking temperature used, regardless of the fish studied. However, for a smoking temperature of 30 degreesC, the flesh of smaller, leaner fish showed a higher phenol level. Smoking conditions and preliminary treatment such as freezing produced similar differences in sensory characteristics, regardless of the fish studied, although smaller, leaner individuals appeared to be mon sensitive to these processes.
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Cardinal Mireille, Knockaert Camille, Torrissen Ole, Sigurgisladottir Sjofn, Morkore Turid, Thomassen Magny, Vallet Jean-Luc (2001). Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar). Food Research International, 34(6), 537-550. Publisher's official version : https://doi.org/10.1016/S0963-9969(01)00069-2 , Open Access version : https://archimer.ifremer.fr/doc/00000/656/