Sensory methodology in product optimization of cold smoked Atlantic salmon ( Salmo salar L.) processed with atomized purified condensed smoke

• Published in: Journal of Food Science
• Main Authors: Waldenstrøm, Lene, Gaarder, Mari Øvrum, Lerfall, Jørgen
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2021
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1111/1750-3841.15915; https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15915; https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1750-3841.15915

Abstract Atomized purified condensed smoke (PCS) is a smoke processing technique, producing fewer harmful substances during processing, than conventional smoking. Manufacturers of cold smoked salmon (CSS) are however skeptical to PCS due to expected decrease in perceptual quality. The aim of this study was to use sensory methodology (Check All That Apply [CATA], Descriptive Analysis [DA] and Napping ® ) in optimization of PCS processed CSS. A three‐step experiment was performed using five unique PCS condensates and varying process parameters. In each step, PCS processed CSS were perceptually evaluated and compared with conventional CSS. In S tep one , PCS processed CSS was compared to conventional CSS, initiating process changes prior to the next step. In Step two , conventional CSS, two new condensates and the altered CSS from S tep one , were screened to choose two prototypes for S tep three . In S tep three , perceptual differences, consumer acceptance, and physiochemical parameters of the two PCS prototypes and conventional CSS were examined. Napping ® was proven effective for sorting and describing samples, distinguishing the dry and smoky ones from the shiny, soft, and mild varieties. CATA with hedonic scaling successfully characterized samples and the ideal CSS, gave useful information about consumer acceptance, and identified salty, smokey and natural to be important drivers of liking. The two descriptive tests CATA and DA in S tep three , processing yield and physiochemical parameters gave a complete prototype description and input for further development. By combining the results from sensory perception and the physicochemical measurements, the experiment succeeded to produce a promising PCS prototype with sensory quality and consumer acceptance similar to conventional CSS. Practical Application The use of atomized purified condensed smoke (PCS) is considered healthier than conventional smoke processing (EU Regulation 2065/2003; Lingbeck et al., 2014). Even if PCS is widely used in meat processing, ...