Characteristics of Formed Atlantic Salmon Jerky

• Published in: Journal of Food Science
• Main Authors: Oberholtzer, Ashlan S., Dougherty, Michael P., Camire, Mary Ellen
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2011
• Subjects: Food Science; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1111/j.1750-3841.2011.02245.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2011.02245.x

Abstract: Smoked salmon ( Salmo salar L.) processing may generate large amounts of small pieces of trimmed flesh that has little economic value. Opportunities exist to develop new added‐value foods from this by‐product. Brining was compared with dry salting for the production of formed salmon jerky‐style strips that were then smoked. The formulations also contained brown sugar and potato starch. Salted samples had higher salt concentrations and required less force to break using a TA‐XT2 Texture Analyzer. Brined samples contained more fat and were darker, redder and more yellow than the salted samples. Processing concentrated omega‐3 fatty acids compared with raw salmon, and the brined jerky had the highest omega‐3 fatty acid content. A panel of 57 consumers liked the appearance and aroma of both samples equally (approximately 6.7 for appearance and 6.3 for aroma on the 9‐point hedonic scale. Higher acceptability scores for taste, texture, and overall quality were given to the brined product (6.7 to 6.9 against 6.2 to 6.3). Practical Application: Salmon trim from smoking facilities can be utilized to produce a jerky that is a good source of omega‐3 fatty acids, simultaneously adding value and reducing the waste stream.