Sūdymo būdo įtaka šaltai rūkytų atlantinių lašišų (Salmo salar) cheminiams ir jusliniams rodikliams

• Main Author: Vasiliauskaitė, Diana
• Other Authors: Stimbirys, Artūras
• Format: Master Thesis
• Language: Lithuanian; English
• Published: Institutional Repository of Lithuanian University of Health Sciences 2020
• Subjects: Atlantic salmon; salting method; chemical properties; consumer survey; Salmo salar
• Online Access: http://lsmu.oai.elaba.lt/documents/58886217.pdf; http://lsmu.lvb.lt/LSMU:ELABAETD58886217&prefLang=en_US

The aim of the thesis: to investigate the influence of different salting methods on the chemical composition of cold smoked Atlantic salmon (Salmo salar). Ten fillets for each salting method of Atlantic salmon made from fish, which were slaugtered in the same slaughterhouse and were selected for this study. To ensure the accuracy of the study, Atlantic salmon (Salmo salar) was taken from the same batch, were selected according to same weight category and post-mortem period. Selected fish fillets were salted in three ways: dry, combination, injection. After salting, they were matured in boxes and on special purpose frames. The matured fillets were smoked using standart industrial cold smoking technologies. According to standard methods, all prepared products were tested in order to evaluate their chemical composition: protein, fat, moisture, dry matter, salt content, color intensity. The sensory evaluation was performed. The consumer survey on Atlantic salmon was conducted. 90 respondents were interviewed. The study found that the salting method has an effect on chemical and organoleptic properties of cold smoked Atlantic salmon, fillet and some date of products correlated with each other. The moisture content of dry-salted salmon was the lowest compared to other salting methods (P < 0.001). Protein and fat content was highest in dry-salted salmon (P < 0.001). Protein content in dry salted salmon 10 % higher (P < 0.001) than in the injection-salting and 4,5 % higher (P < 0.001) than in fish salted by combination salting. The fat content of dry-salted salmon is 20 % higher (P < 0.001) than in the injection-salting and 6,5 % higher (P < 0.001) than in the combination salted fish. The moisture content of dry-salted salmon is 8 % lower (P < 0.001) than injection-salting and 7 % lower (P < 0.001) than in the combination salted fish. The salt content of dry-salted salmon is 8 % lower (P < 0.01) than injection-salting and 3 % lower (P < 0.01) than in the combination salted salmon. Fillet color intensity (C) did not depend on the salting method and ranged from 49,50 to 53,50 (P > 0.05). Sensory evaluation has shown that the most acceptable product for investigators is cold smoked salmon, which has a firm consistency and a smoky aroma. The most acceptable was dry-salted Atlantic salmon (Salmo salar) fillet. A consumer survey suggests that cold-smoked salmon fillets are one of the most popular salmon products among consumers. Taste properties and nutritional value are important to consumers. The choice of a product is determined by its various properties, from appearance to nutritional value.