The quality of cold‐smoked Atlantic salmon ( Salmo salar) as affected by salting method, time and temperature
Summary The effects of temperature (4 and 10–12 °C) and time (6, 12 and 24 h) on colorimetric parameters (Commission International de l'Eclairage (CIE) L * a * b *), carotenoid concentration, salt content and yield were investigated in brine (saturated or 50% saturation) and dry salted fillets...
| Published in: | International Journal of Food Science and Technology |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
2005
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.2005.01030.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2005.01030.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01030.x/fullpdf |
| Summary: | Summary The effects of temperature (4 and 10–12 °C) and time (6, 12 and 24 h) on colorimetric parameters (Commission International de l'Eclairage (CIE) L * a * b *), carotenoid concentration, salt content and yield were investigated in brine (saturated or 50% saturation) and dry salted fillets of cold‐smoked Atlantic salmon ( Salmo salar ). Lightness ( L *), yellowness ( b *), hue ( H ab ) and chroma ( C *) values were lower at 10 than 4 °C ( P < 0.01), whereas redness ( a *) was unaffected. L * increased ( P < 0.05) and a *, b *, H ab and C * values dropped when salting time was increased ( P < 0.001). Astaxanthin concentration of brine‐salted fillets decreased with increasing salting time ( P < 0.05), but was unaffected by salting temperature. Increasing salting time affected colour negatively. The salt content of dry salted fillets increased with temperature and salting time. The process yield was unaffected by temperature and decreased with salting time. In conclusion, the cold smoking process is more important for variation in quality parameters than the salting process. |
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