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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Language: | English |
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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 |
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crwiley:10.1111/j.1365-2621.2005.01030.x 2024-06-02T08:03:30+00:00 The quality of cold‐smoked Atlantic salmon ( Salmo salar) as affected by salting method, time and temperature Birkeland, Sveinung Bjerkeng, Bjørn 2005 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 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor International Journal of Food Science & Technology volume 40, issue 9, page 963-976 ISSN 0950-5423 1365-2621 journal-article 2005 crwiley https://doi.org/10.1111/j.1365-2621.2005.01030.x 2024-05-03T11:18:49Z 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. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library International Journal of Food Science and Technology 40 9 963 976 |
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Open Polar |
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Wiley Online Library |
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crwiley |
language |
English |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Birkeland, Sveinung Bjerkeng, Bjørn |
spellingShingle |
Birkeland, Sveinung Bjerkeng, Bjørn The quality of cold‐smoked Atlantic salmon ( Salmo salar) as affected by salting method, time and temperature |
author_facet |
Birkeland, Sveinung Bjerkeng, Bjørn |
author_sort |
Birkeland, Sveinung |
title |
The quality of cold‐smoked Atlantic salmon ( Salmo salar) as affected by salting method, time and temperature |
title_short |
The quality of cold‐smoked Atlantic salmon ( Salmo salar) as affected by salting method, time and temperature |
title_full |
The quality of cold‐smoked Atlantic salmon ( Salmo salar) as affected by salting method, time and temperature |
title_fullStr |
The quality of cold‐smoked Atlantic salmon ( Salmo salar) as affected by salting method, time and temperature |
title_full_unstemmed |
The quality of cold‐smoked Atlantic salmon ( Salmo salar) as affected by salting method, time and temperature |
title_sort |
quality of cold‐smoked atlantic salmon ( salmo salar) as affected by salting method, time and temperature |
publisher |
Wiley |
publishDate |
2005 |
url |
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 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
International Journal of Food Science & Technology volume 40, issue 9, page 963-976 ISSN 0950-5423 1365-2621 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.2005.01030.x |
container_title |
International Journal of Food Science and Technology |
container_volume |
40 |
container_issue |
9 |
container_start_page |
963 |
op_container_end_page |
976 |
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1800748054313172992 |