Fat content and fillet shape of Atlantic salmon: Relevance for processing yield and quality of raw and smoked products
|Author(s)||Morkore T, Vallet Jean-Luc, Cardinal Mireille, Gomez Guillen M, Montero P, Torrissen O, Nortvedt R, Sigurgisladottir S, Thomassen M|
|Affiliation(s)||Inst Aquaculture Res Ltd, AKVAFORSK, N-1432 As, Norway.
IFREMER, Lab Genie Alimentaire, Nantes, France.
CSIC, Inst Frio, E-28040 Madrid, Spain.
Marine Res Inst, Austevoll, Norway.
Directory Fisheries, Inst Nutr, Bergen, Norway.
Technol Inst Iceland, Matra, Reykjavik, Iceland.
|Source||Journal of Food Science (0022-1147) (Wiley / Blackwell), 2001-11 , Vol. 66 , N. 9 , P. 1348-1354|
|WOS© Times Cited||66|
|Keyword(s)||Processing, Salmon quality, Fillet shape, Fat content, Atlantic salmon|
|Abstract||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.|