Physicochemical, sensorial and textural characteristics of liquid‐smoked salmon ( Salmo salar) as affected by salting treatment and sugar addition

• Published in: International Journal of Food Science & Technology
• Main Authors: Martinez, Olaia, Salmerón, Jesús, Guillén, Maria Dolores, Pin, Carmen, Casas, Carmen
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2012
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.2012.02945.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2012.02945.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.02945.x/fullpdf

Summary The effect of salting method, dry salting (DS), brine salting (BS), brine salting with sucrose addition (BSS) or dry salting with sucrose addition (DSS) on the quality of Atlantic salmon treated with a liquid smoke flavouring was investigated over a 45‐day storage period. Sugar‐added samples were the ones with the significantly lowest values for TBARS (β 0 , DS = 0.09 b BS = 0.18 a DSS = 0.07 c BSS = 0.07 c ). BSS and DSS fillets showed faster production rates of trimethylamine (TMA), 0.57 and 1.46, than the DS and BS fillets, 0.81 and 1.19, respectively. The DS and DSS fillets showed long delay periods before the TMA concentration started to increase (16.18; 20.60), and 90% of the panellists preferred these to BS or BSS fillets. In fact, only the BSS fillets were rejected during the storage, after 34 days; and the fillets with the most overall desirable characteristics at the end of the storage period were those of the DSS group.