Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting

International audience Smoked fish fillets are pre-salted as a food conservation and quality preservation measure. Here we investigated biochemical and sensory aspects of smoked salmon fillets. Left-side salmon fillets were dry-salted while the rightside fillets underwent a mixed salting method cons...

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Bibliographic Details
Published in:Heliyon
Main Authors: Astruc, Thierry, Vénien, Annie, Clerjon, Sylvie, Favier, Raphael, Loison, Olivier, Mirade, Pierre-Sylvain, Portanguen, Stéphane, Rouel, Jacques, Lethiec, Mailys, Germond, Arno
Other Authors: Qualité des Produits Animaux (QuaPA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Labeyrie-Fine-Foods (Labeyrie-Fine-Foods), Labeyrie-Fine-Foods
Format: Article in Journal/Newspaper
Language:English
Published: HAL CCSD 2022
Subjects:
Salmo salar
dry salting
brine injection
NaCl distribution
Lipid distribution
[SDV]Life Sciences [q-bio]
Online Access:https://hal.inrae.fr/hal-03857408
https://hal.inrae.fr/hal-03857408/document
https://hal.inrae.fr/hal-03857408/file/2022-Astruc-Heliyon.pdf
https://doi.org/10.1016/j.heliyon.2022.e11245
Description
Summary:International audience Smoked fish fillets are pre-salted as a food conservation and quality preservation measure. Here we investigated biochemical and sensory aspects of smoked salmon fillets. Left-side salmon fillets were dry-salted while the rightside fillets underwent a mixed salting method consisting of an injection of saturated brine followed by surface application of dry salt. After 6 h of salting, all the fillets were smoked. At each step of the process, quality was evaluated using instrumental measurements (pH, color, texture, water content, salt content, a w), and lipid distribution was visualized by MRI. Mixed-salted fillets had a higher salt content than dry-salted fillets and variability in salt distribution was dependent on the salting process. However, these variations had no effect on pH, color or texture, which showed similar values regardless of salting method. Fatty areas had a lower salt content due to slower diffusion of aqueous salt solutions through them. Mixed salting speeds up the salting of the muscle without significantly affecting the quality traits of the salmon fillet.

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