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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Format: | Article in Journal/Newspaper |
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2022
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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 |
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ftunivnantes:oai:HAL:hal-03857408v1 2023-05-15T18:09:53+02:00 Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting Astruc, Thierry Vénien, Annie Clerjon, Sylvie Favier, Raphael Loison, Olivier Mirade, Pierre-Sylvain Portanguen, Stéphane Rouel, Jacques Lethiec, Mailys Germond, Arno 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 2022-11 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 en eng HAL CCSD Elsevier info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2022.e11245 info:eu-repo/semantics/altIdentifier/pmid/36353182 hal-03857408 https://hal.inrae.fr/hal-03857408 https://hal.inrae.fr/hal-03857408/document https://hal.inrae.fr/hal-03857408/file/2022-Astruc-Heliyon.pdf doi:10.1016/j.heliyon.2022.e11245 PUBMED: 36353182 WOS: 000883018100005 info:eu-repo/semantics/OpenAccess ISSN: 2405-8440 Heliyon https://hal.inrae.fr/hal-03857408 Heliyon, 2022, 8 (11), pp.e11245. ⟨10.1016/j.heliyon.2022.e11245⟩ Salmo salar dry salting brine injection NaCl distribution Lipid distribution [SDV]Life Sciences [q-bio] info:eu-repo/semantics/article Journal articles 2022 ftunivnantes https://doi.org/10.1016/j.heliyon.2022.e11245 2023-03-08T01:11:04Z 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. Article in Journal/Newspaper Salmo salar Université de Nantes: HAL-UNIV-NANTES Heliyon 8 11 e11245 |
institution |
Open Polar |
collection |
Université de Nantes: HAL-UNIV-NANTES |
op_collection_id |
ftunivnantes |
language |
English |
topic |
Salmo salar dry salting brine injection NaCl distribution Lipid distribution [SDV]Life Sciences [q-bio] |
spellingShingle |
Salmo salar dry salting brine injection NaCl distribution Lipid distribution [SDV]Life Sciences [q-bio] Astruc, Thierry Vénien, Annie Clerjon, Sylvie Favier, Raphael Loison, Olivier Mirade, Pierre-Sylvain Portanguen, Stéphane Rouel, Jacques Lethiec, Mailys Germond, Arno Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting |
topic_facet |
Salmo salar dry salting brine injection NaCl distribution Lipid distribution [SDV]Life Sciences [q-bio] |
description |
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. |
author2 |
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 |
author |
Astruc, Thierry Vénien, Annie Clerjon, Sylvie Favier, Raphael Loison, Olivier Mirade, Pierre-Sylvain Portanguen, Stéphane Rouel, Jacques Lethiec, Mailys Germond, Arno |
author_facet |
Astruc, Thierry Vénien, Annie Clerjon, Sylvie Favier, Raphael Loison, Olivier Mirade, Pierre-Sylvain Portanguen, Stéphane Rouel, Jacques Lethiec, Mailys Germond, Arno |
author_sort |
Astruc, Thierry |
title |
Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting |
title_short |
Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting |
title_full |
Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting |
title_fullStr |
Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting |
title_full_unstemmed |
Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting |
title_sort |
effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting |
publisher |
HAL CCSD |
publishDate |
2022 |
url |
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 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
ISSN: 2405-8440 Heliyon https://hal.inrae.fr/hal-03857408 Heliyon, 2022, 8 (11), pp.e11245. ⟨10.1016/j.heliyon.2022.e11245⟩ |
op_relation |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2022.e11245 info:eu-repo/semantics/altIdentifier/pmid/36353182 hal-03857408 https://hal.inrae.fr/hal-03857408 https://hal.inrae.fr/hal-03857408/document https://hal.inrae.fr/hal-03857408/file/2022-Astruc-Heliyon.pdf doi:10.1016/j.heliyon.2022.e11245 PUBMED: 36353182 WOS: 000883018100005 |
op_rights |
info:eu-repo/semantics/OpenAccess |
op_doi |
https://doi.org/10.1016/j.heliyon.2022.e11245 |
container_title |
Heliyon |
container_volume |
8 |
container_issue |
11 |
container_start_page |
e11245 |
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1766182562815803392 |