Injection‐Salting of pre rigor Fillets of Atlantic Salmon ( Salmo salar)
ABSTRACT: The effects of temperature (−1, 4, and 10 °C), brine concentration (12% and 25% NaCl), injection volumes, and needle densities were investigated on fillet weight gain (%), salt content (%), fillet contraction (%), and muscle gaping in pre rigor brine‐injected fillets of Atlantic salmon ( S...
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crwiley:10.1111/j.1750-3841.2006.00211.x 2024-05-19T07:37:34+00:00 Injection‐Salting of pre rigor Fillets of Atlantic Salmon ( Salmo salar) Birkeland, Sveinung Akse, Leif Joensen, Sjurdur Tobiassen, Torbjørn Skåra, Torstein 2007 http://dx.doi.org/10.1111/j.1750-3841.2006.00211.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2006.00211.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 72, issue 1 ISSN 0022-1147 1750-3841 journal-article 2007 crwiley https://doi.org/10.1111/j.1750-3841.2006.00211.x 2024-04-25T08:29:12Z ABSTRACT: The effects of temperature (−1, 4, and 10 °C), brine concentration (12% and 25% NaCl), injection volumes, and needle densities were investigated on fillet weight gain (%), salt content (%), fillet contraction (%), and muscle gaping in pre rigor brine‐injected fillets of Atlantic salmon ( Salmo salar ). Increased brine concentration (12% to 25%) significantly increased the initial (< 5 min after injection) and final contraction (24 h after injection) of pre rigor fillets. Increased brine concentration significantly reduced weight gain and increased salt content but had no significant effect on muscle gaping. The temperatures tested did not significantly affect weight gain, fillet contraction, or gaping score. Significant regressions ( P < 0.01) between the injection volume and weight gain (range: 2.5% to 15.5%) and salt content (range: 1.7% to 6.5%) were observed for injections of pre rigor fillets. Double injections significantly increased the weight gain and salt content compared to single injections. Initial fillet contraction measured 30 min after brine injection increased significantly ( P < 0.01) with increasing brine injection volume but no significant difference in the fillet contraction was observed 12 h after brine injection (range: 7.9% to 8.9%). Brine‐injected post rigor control fillets obtained higher weight gain, higher salt content, more muscle gaping, and significantly lower fillet contraction compared to the pre rigor injected fillets. Injection‐salting is an applicable technology as a means to obtain satisfactory salt contents and homogenously distribute the salt into the muscle of pre rigor fillets of Atlantic salmon before further processing steps such as drying and smoking. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Journal of Food Science 72 1 E029 E035 |
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Open Polar |
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Wiley Online Library |
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crwiley |
language |
English |
description |
ABSTRACT: The effects of temperature (−1, 4, and 10 °C), brine concentration (12% and 25% NaCl), injection volumes, and needle densities were investigated on fillet weight gain (%), salt content (%), fillet contraction (%), and muscle gaping in pre rigor brine‐injected fillets of Atlantic salmon ( Salmo salar ). Increased brine concentration (12% to 25%) significantly increased the initial (< 5 min after injection) and final contraction (24 h after injection) of pre rigor fillets. Increased brine concentration significantly reduced weight gain and increased salt content but had no significant effect on muscle gaping. The temperatures tested did not significantly affect weight gain, fillet contraction, or gaping score. Significant regressions ( P < 0.01) between the injection volume and weight gain (range: 2.5% to 15.5%) and salt content (range: 1.7% to 6.5%) were observed for injections of pre rigor fillets. Double injections significantly increased the weight gain and salt content compared to single injections. Initial fillet contraction measured 30 min after brine injection increased significantly ( P < 0.01) with increasing brine injection volume but no significant difference in the fillet contraction was observed 12 h after brine injection (range: 7.9% to 8.9%). Brine‐injected post rigor control fillets obtained higher weight gain, higher salt content, more muscle gaping, and significantly lower fillet contraction compared to the pre rigor injected fillets. Injection‐salting is an applicable technology as a means to obtain satisfactory salt contents and homogenously distribute the salt into the muscle of pre rigor fillets of Atlantic salmon before further processing steps such as drying and smoking. |
format |
Article in Journal/Newspaper |
author |
Birkeland, Sveinung Akse, Leif Joensen, Sjurdur Tobiassen, Torbjørn Skåra, Torstein |
spellingShingle |
Birkeland, Sveinung Akse, Leif Joensen, Sjurdur Tobiassen, Torbjørn Skåra, Torstein Injection‐Salting of pre rigor Fillets of Atlantic Salmon ( Salmo salar) |
author_facet |
Birkeland, Sveinung Akse, Leif Joensen, Sjurdur Tobiassen, Torbjørn Skåra, Torstein |
author_sort |
Birkeland, Sveinung |
title |
Injection‐Salting of pre rigor Fillets of Atlantic Salmon ( Salmo salar) |
title_short |
Injection‐Salting of pre rigor Fillets of Atlantic Salmon ( Salmo salar) |
title_full |
Injection‐Salting of pre rigor Fillets of Atlantic Salmon ( Salmo salar) |
title_fullStr |
Injection‐Salting of pre rigor Fillets of Atlantic Salmon ( Salmo salar) |
title_full_unstemmed |
Injection‐Salting of pre rigor Fillets of Atlantic Salmon ( Salmo salar) |
title_sort |
injection‐salting of pre rigor fillets of atlantic salmon ( salmo salar) |
publisher |
Wiley |
publishDate |
2007 |
url |
http://dx.doi.org/10.1111/j.1750-3841.2006.00211.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2006.00211.x |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Food Science volume 72, issue 1 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1750-3841.2006.00211.x |
container_title |
Journal of Food Science |
container_volume |
72 |
container_issue |
1 |
container_start_page |
E029 |
op_container_end_page |
E035 |
_version_ |
1799476881191337984 |