FN Archimer Export Format
PT J
TI Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)
BT 
AF CARDINAL, Mireille
   KNOCKAERT, Camille
   TORRISSEN, Ole
   SIGURGISLADOTTIR, Sjofn
   MORKORE, Turid
   THOMASSEN, Magny
   VALLET, Jean-Luc
AS 1:;2:;3:;4:;5:;6:;7:;
FF 1:PDG-DRV-VP-GA;2:PDG-DRV-VP-GA;3:;4:;5:;6:;7:PDG-DRV-VP-GA;
C1 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.
C2 IFREMER, FRANCE
   INST MARINE RES, NORWAY
   TECHNOL INST ICELAND, ICELAND
   INST AQUACULTURE RES LTD, NORWAY
   AGR UNIV NORWAY, NORWAY
SI NANTES
SE PDG-DRV-VP-GA
IN WOS Ifremer jusqu'en 2018
   copubli-europe
IF 0.957
TC 105
UR https://archimer.ifremer.fr/doc/2001/publication-656.pdf
LA English
DT Article
DE ;Quality parameters;Freezing;Salting;Yield;Smoking;Atlantic salmon
AB 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. 
PY 2001
PD FEB
SO Food Research International
SN 0963-9969
PU Elsevier
VL 34
IS 6
UT 000169178500009
BP 537
EP 550
DI 10.1016/S0963-9969(01)00069-2
ID 656
ER

EF