FN Archimer Export Format
PT J
TI Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics
BT 
AF BJORNEVIK, Marit
   CARDINAL, Mireille
   VALLET, Jean-Luc
   NICOLAISEN, Ove
   ARNARSON, Gudmundur Oern
AS 1:1,2;2:3;3:3;4:1;5:4,5;
FF 1:;2:PDG-RBE-BRM-LEMMMB;3:PDG-RBE-BRM;4:;5:;
C1 Nord Univ, Fac Biosci & Aquaculture, N-8029 Bodo, Norway.
   Inst Marine Res, Matre Aquaculture Res Stn, Bergen, Norway.
   IFREMERE, Lab Genie Alimentaira Valorisat Prod, Rue Ile Yeu, F-44311 Nantes 3, France.
   Matis, Iceland Food & Biotech R&D, Vinlandsleio 12, IS-113 Reykjavik, Iceland.
   Technol Inst Iceland, Matra, Reykjavik, Iceland.
C2 UNIV NORD, NORWAY
   INST MARINE RES, NORWAY
   IFREMER, FRANCE
   MATIS, ICELAND
   TECHNOL INST ICELAND, ICELAND
SI NANTES
SE PDG-RBE-BRM-LEMMMB
   PDG-RBE-BRM
IN WOS Ifremer jusqu'en 2018
   copubli-europe
IF 3.714
TC 14
UR https://archimer.ifremer.fr/doc/00423/53475/54382.pdf
LA English
DT Article
DE ;Salmo salar;Flesh quality;Texture;Liquid loss;Fillet yield;Cold storage
AB Different methods in use for cold smoking of salmon affect product yield and quality. The combinations of filleting time (pre or post), salting methods (dry or injection), salting targets (2.5 or 4%) and smoking temperatures (15 or 25 °C) were studied during 6 weeks of 4 °C cold storage. Salting method had the greatest influence on flesh quality. Injection salting led to 15% higher fillet yield, moderate to strong gaping score, softer texture, and paler fish compared with dry salting. Pre-rigor filleting reduced fillet gaping from a moderate to minor score, but only in dry salted fillets. Smoking at 15 °C reduced yield by 0.5% in injected salted fish, compared with 25 °C. The combination of pre-rigor filleting, dry salting and 15 °C smoking temperature gave the lowest gaping incidence and highest shear force and flesh colour. Liquid loss increased by 240% and the L-value by 6.5 units during 6 weeks cold storage, whereas the other quality parameters measured showed only small changes during the storage period. 
PY 2018
PD MAY
SO Lwt-food Science And Technology
SN 0023-6438
PU Elsevier Science Bv
VL 91
UT 000428102700058
BP 431
EP 438
DI 10.1016/j.lwt.2018.01.047
ID 53475
ER

EF