FN Archimer Export Format
PT J
TI Fat content and fillet shape of Atlantic salmon: Relevance for processing yield and quality of raw and smoked products
BT 
AF MORKORE, T
   VALLET, Jean-Luc
   CARDINAL, Mireille
   GOMEZ GUILLEN, M
   MONTERO, P
   TORRISSEN, O
   NORTVEDT, R
   SIGURGISLADOTTIR, S
   THOMASSEN, M
AS 1:;2:;3:;4:;5:;6:;7:;8:;9:;
FF 1:;2:PDG-DRV-VP-GA;3:PDG-DRV-VP-GA;4:;5:;6:;7:;8:;9:;
C1 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.
C2 INST AQUACULTURE RES LTD, NORWAY
   IFREMER, FRANCE
   CSIC, SPAIN
   MARINE RES INST, NORWAY
   DIRECTORY FISHERIES, NORWAY
   TECHNOL INST ICELAND, ICELAND
SI NANTES
SE PDG-DRV-VP-GA
IN WOS Ifremer jusqu'en 2018
   copubli-europe
IF 0.921
TC 72
UR https://archimer.ifremer.fr/doc/2001/publication-717.pdf
LA English
DT Article
DE ;Processing;Salmon quality;Fillet shape;Fat content;Atlantic salmon
AB 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.
PY 2001
PD NOV
SO Journal of Food Science
SN 0022-1147
PU Wiley / Blackwell
VL 66
IS 9
UT 000172704400018
BP 1348
EP 1354
ID 717
ER

EF