Use of Smoking to Add Value to the Salmoned Trout

The objective of this study was to make a comparison between the characteristics of salmoned trout (Salmo truta) and salmon (Salmo salar) in terms of coloration (CIE L*a*b*), proximate composition, pH and sensory attributes of fresh and smoked fillets in order to obtain a possible alternative for th...

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Bibliographic Details
Main Authors: Eduardo Oliveira Salán, Juliana Antunes Galvão, Marília Oetterer
Other Authors: The Pennsylvania State University CiteSeerX Archives
Format: Text
Language:English
Subjects:
Key words
Fish conservation
Salmoned trout
Salmo salar
agroindustry
Online Access:http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.620.4160
http://www.scielo.br/pdf/babt/v49n1/28488.pdf
Description
Summary:The objective of this study was to make a comparison between the characteristics of salmoned trout (Salmo truta) and salmon (Salmo salar) in terms of coloration (CIE L*a*b*), proximate composition, pH and sensory attributes of fresh and smoked fillets in order to obtain a possible alternative for the substitution of imported salmon for Brazilian salmoned trout as a commercial equivalent for retail sales. Results showed that no statistical difference was found for most of the sensory attributes analyzed and for pH. Although the coloration of the fillets presented a statistical difference, the trout presented a more intense coloration than the salmon, proving to be, therefore, convenient to agroindustry.

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