Effects of Freezing on Quality of Cold‐smoked Salmon Based on the Measurements of Physiochemical Characteristics
ABSTRACT: How the quality of cold‐smoked Atlantic salmon ( Salmo salar ) is affected by freezing the raw fish as whole fish, as gutted fish, and as fillets before smoking, and by freezing the finished product after smoking was studied. Freezing before smoking resulted in increased product yield and...
| Published in: | Journal of Food Science |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
2003
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.2003.tb07030.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb07030.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb07030.x/fullpdf |
| Summary: | ABSTRACT: How the quality of cold‐smoked Atlantic salmon ( Salmo salar ) is affected by freezing the raw fish as whole fish, as gutted fish, and as fillets before smoking, and by freezing the finished product after smoking was studied. Freezing before smoking resulted in increased product yield and water content, but softer texture and increased K‐value. Freezing reduced the content of astaxanthin but increased the lightness and the color intensity of the flesh. Gaping increased when the fish was frozen as fillets before smoking. Freezing only after smoking led to fewer changes in quality than freezing before smoking, whereas refreezing the finished products had little additional effect on quality. |
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