Innovative cryo-smoking process for the production of smoked salmon ...
The demand for seafood has increased greatly due to their attractive nutritional properties but its rapid perishability remains the greatest challenge to its preservation. Therefore, an increasing number of emerging strategies are being considered to complement or even replace traditional preservati...
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Online Access: | https://dx.doi.org/10.5281/zenodo.8036488 https://zenodo.org/record/8036488 |
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ftdatacite:10.5281/zenodo.8036488 2023-07-23T04:18:23+02:00 Innovative cryo-smoking process for the production of smoked salmon ... Pinheiro, Ana C. A. S. D'Elia, Fabio Picione, Gianfranco Tappi, Silvia Capozzi, Francesco Rocculi, Pietro 2022 https://dx.doi.org/10.5281/zenodo.8036488 https://zenodo.org/record/8036488 unknown Zenodo https://dx.doi.org/10.5281/zenodo.8036489 Open Access Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode cc-by-4.0 info:eu-repo/semantics/openAccess ConferencePaper Article 2022 ftdatacite https://doi.org/10.5281/zenodo.803648810.5281/zenodo.8036489 2023-07-03T18:48:49Z The demand for seafood has increased greatly due to their attractive nutritional properties but its rapid perishability remains the greatest challenge to its preservation. Therefore, an increasing number of emerging strategies are being considered to complement or even replace traditional preservation methods to ensure food safety and extend shelf-life (Tsironi, et al. 2020). Smoked salmon is an important added value ‘ready-to-eat’ food. It is estimated that about 40-50% of farmed Atlantic salmon reaches the final consumer as a cold-smoked product (Lakshmanan et al. 2003). The smoke contains several phenolic compounds that impart flavor to the product, the absorption of which depends on the temperature and smoking time (Arvanitoyannis and Kotsanopoulos 2012). The purpose of the present study was to evaluate an innovative cryogenic smoking technology to obtain ready-to-eat smoked salmon. ... Conference Object Atlantic salmon DataCite Metadata Store (German National Library of Science and Technology) |
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description |
The demand for seafood has increased greatly due to their attractive nutritional properties but its rapid perishability remains the greatest challenge to its preservation. Therefore, an increasing number of emerging strategies are being considered to complement or even replace traditional preservation methods to ensure food safety and extend shelf-life (Tsironi, et al. 2020). Smoked salmon is an important added value ‘ready-to-eat’ food. It is estimated that about 40-50% of farmed Atlantic salmon reaches the final consumer as a cold-smoked product (Lakshmanan et al. 2003). The smoke contains several phenolic compounds that impart flavor to the product, the absorption of which depends on the temperature and smoking time (Arvanitoyannis and Kotsanopoulos 2012). The purpose of the present study was to evaluate an innovative cryogenic smoking technology to obtain ready-to-eat smoked salmon. ... |
format |
Conference Object |
author |
Pinheiro, Ana C. A. S. D'Elia, Fabio Picione, Gianfranco Tappi, Silvia Capozzi, Francesco Rocculi, Pietro |
spellingShingle |
Pinheiro, Ana C. A. S. D'Elia, Fabio Picione, Gianfranco Tappi, Silvia Capozzi, Francesco Rocculi, Pietro Innovative cryo-smoking process for the production of smoked salmon ... |
author_facet |
Pinheiro, Ana C. A. S. D'Elia, Fabio Picione, Gianfranco Tappi, Silvia Capozzi, Francesco Rocculi, Pietro |
author_sort |
Pinheiro, Ana C. A. S. |
title |
Innovative cryo-smoking process for the production of smoked salmon ... |
title_short |
Innovative cryo-smoking process for the production of smoked salmon ... |
title_full |
Innovative cryo-smoking process for the production of smoked salmon ... |
title_fullStr |
Innovative cryo-smoking process for the production of smoked salmon ... |
title_full_unstemmed |
Innovative cryo-smoking process for the production of smoked salmon ... |
title_sort |
innovative cryo-smoking process for the production of smoked salmon ... |
publisher |
Zenodo |
publishDate |
2022 |
url |
https://dx.doi.org/10.5281/zenodo.8036488 https://zenodo.org/record/8036488 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_relation |
https://dx.doi.org/10.5281/zenodo.8036489 |
op_rights |
Open Access Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode cc-by-4.0 info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/10.5281/zenodo.803648810.5281/zenodo.8036489 |
_version_ |
1772180672023101440 |