Product Yield and Gaping in Cold‐smoked Atlantic Salmon ( Salmo salar) Fillets as Influenced by Different Injection‐salting Techniques
ABSTRACT Product yield and fillet gaping severity were determined in cold‐smoked Atlantic salmon fillets subjected to injection‐salting. Effects of process parameter settings (brine injection pressure, number of repeated injections, needle speed, injection of brine in 1 or 2 directions, and chilled...
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crwiley:10.1111/j.1365-2621.2003.tb12322.x 2024-09-15T17:55:58+00:00 Product Yield and Gaping in Cold‐smoked Atlantic Salmon ( Salmo salar) Fillets as Influenced by Different Injection‐salting Techniques Birkeland, S. Skåra, T. Bjerkeng, B. Rørå, A.M.B. 2003 http://dx.doi.org/10.1111/j.1365-2621.2003.tb12322.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb12322.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12322.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 68, issue 5, page 1743-1748 ISSN 0022-1147 1750-3841 journal-article 2003 crwiley https://doi.org/10.1111/j.1365-2621.2003.tb12322.x 2024-07-25T04:21:32Z ABSTRACT Product yield and fillet gaping severity were determined in cold‐smoked Atlantic salmon fillets subjected to injection‐salting. Effects of process parameter settings (brine injection pressure, number of repeated injections, needle speed, injection of brine in 1 or 2 directions, and chilled fillet resting before smoking) were tested. Repeated injections increased the yield up to 5.3% (wt/wt). Increasing injection pressure significantly increased the severity of fillet gaping in smoked fillets by 18%. Brine injection directions or needle speed did not affect smoking yield. The stability of the injection system was high. The results show that choice of process parameter settings during injection‐salting affects product yield after smoking. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Journal of Food Science 68 5 1743 1748 |
institution |
Open Polar |
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Wiley Online Library |
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crwiley |
language |
English |
description |
ABSTRACT Product yield and fillet gaping severity were determined in cold‐smoked Atlantic salmon fillets subjected to injection‐salting. Effects of process parameter settings (brine injection pressure, number of repeated injections, needle speed, injection of brine in 1 or 2 directions, and chilled fillet resting before smoking) were tested. Repeated injections increased the yield up to 5.3% (wt/wt). Increasing injection pressure significantly increased the severity of fillet gaping in smoked fillets by 18%. Brine injection directions or needle speed did not affect smoking yield. The stability of the injection system was high. The results show that choice of process parameter settings during injection‐salting affects product yield after smoking. |
format |
Article in Journal/Newspaper |
author |
Birkeland, S. Skåra, T. Bjerkeng, B. Rørå, A.M.B. |
spellingShingle |
Birkeland, S. Skåra, T. Bjerkeng, B. Rørå, A.M.B. Product Yield and Gaping in Cold‐smoked Atlantic Salmon ( Salmo salar) Fillets as Influenced by Different Injection‐salting Techniques |
author_facet |
Birkeland, S. Skåra, T. Bjerkeng, B. Rørå, A.M.B. |
author_sort |
Birkeland, S. |
title |
Product Yield and Gaping in Cold‐smoked Atlantic Salmon ( Salmo salar) Fillets as Influenced by Different Injection‐salting Techniques |
title_short |
Product Yield and Gaping in Cold‐smoked Atlantic Salmon ( Salmo salar) Fillets as Influenced by Different Injection‐salting Techniques |
title_full |
Product Yield and Gaping in Cold‐smoked Atlantic Salmon ( Salmo salar) Fillets as Influenced by Different Injection‐salting Techniques |
title_fullStr |
Product Yield and Gaping in Cold‐smoked Atlantic Salmon ( Salmo salar) Fillets as Influenced by Different Injection‐salting Techniques |
title_full_unstemmed |
Product Yield and Gaping in Cold‐smoked Atlantic Salmon ( Salmo salar) Fillets as Influenced by Different Injection‐salting Techniques |
title_sort |
product yield and gaping in cold‐smoked atlantic salmon ( salmo salar) fillets as influenced by different injection‐salting techniques |
publisher |
Wiley |
publishDate |
2003 |
url |
http://dx.doi.org/10.1111/j.1365-2621.2003.tb12322.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb12322.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12322.x/fullpdf |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Food Science volume 68, issue 5, page 1743-1748 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.2003.tb12322.x |
container_title |
Journal of Food Science |
container_volume |
68 |
container_issue |
5 |
container_start_page |
1743 |
op_container_end_page |
1748 |
_version_ |
1810432186467221504 |