Influence of brine concentration on Atlantic salmon fillet salting

Gallart-Jornet, Lorena; Baviera, José Manuel Barat; Rustad, Turid; Erikson, Ulf; Escriche, Isabel; Fito, P.

doi:10.1016/j.jfoodeng.2006.05.018

Cited by 116 publications

(137 citation statements)

References 33 publications

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“…Under this context, by reducing the a w of the food matrix, microbial growth is controlled, leading to longer shelf life and preservation of flavour and nutritional parameters of the product (Rastogi et al 2002). Previous studies for osmotic treatment of fish products evaluate the effect of different solutes, mainly sucrose or salt, on the equilibrium and mass transfer into fish slices (Collignan and Raoult-Wack 1994;Medina-Vivanco et al 2002;Mujaffar and Sankat 2006;Corzo and Bracho 2007;Gallart-Jornet et al 2007). Tsironi et al (2009) proposed the osmotic pretreatment of gilthead seabream slices with 40-60% maltodextrine solution plus 5% NaCl for 60 min at 37°C for the extension of shelf life during refrigerated storage.…”

Section: Introductionmentioning

confidence: 99%

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Tsironi

Taoukis

2012

Journal of Applied Microbiology

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Aims: The objectives of the study were to evaluate the effect of selected antimicrobial agents on the shelf life of osmotically pretreated gilthead seabream and to establish reliable kinetic equations for shelf‐life determination validated in dynamic conditions. Methods and Results: Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (HDM, DE 47) plus 5% NaCl and 0·5% carvacrol, 0·5% glucono‐δ‐lactone or 1% Citrox (commercial antimicrobial mix). Untreated and treated slices were aerobically packed and stored isothermally (0–15°C). Microbial growth and quality‐related chemical indices were modelled as functions of temperature. Models were validated at dynamic storage conditions. Osmotic pretreatment with the use of antimicrobials led to significant shelf‐life extension of fillets, in terms of microbial growth and organoleptic deterioration. Conclusions: The shelf life was 7 days for control samples at 5°C. The osmotic pretreatment with carvacrol, glucono‐δ‐lactone and Citrox allowed for shelf‐life extension by 8, 10 and 5 days at 5°C, respectively. Significance and Impact of the Study: The results of the study show the potential of adding carvacrol, glucono‐δ‐lactone or Citrox in the osmotic solution to extend the shelf life and improve commercial value of chilled osmotically pretreated fish products. The developed models can be a reliable tool for predicting the shelf life of fresh or minimally processed gilthead seabream fillets in the real chill chain.

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Section: Introductionmentioning

confidence: 99%

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Tsironi

Taoukis

2012

Journal of Applied Microbiology

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“…spoilage, as proteolytic microorganisms produce acid after dissolving carbohydrates, which increases the acidity of the environment (Eyo, 1993). The yield is important from the economic standpoint (Gallart-Jornet et al, 2007) and is dependent on the preservation technology, salt content, time and temperature of smoking. Salt contents have a positive effect on yield increase, as it causes water retention in tissue and according weight increase (Ramon, 2005), while hot smoking causes a reduction in yield due to high temperatures involved.…”

Section: Introductionmentioning

confidence: 99%

Quality and Yield Changes in Rainbow Trout During the Process of Hot Smoking: Comparison of Using Fresh and Frozen Raw Materials

Brdar¹,

Pešić²,

Joksimović³

et al. 2015

AgricultForest

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SUMMARYThis paper presents the results of physical and chemical changes that occur during the process of hot smoking of rainbow trout (Oncorhynchusmykiss), including differences occurring when using fresh or frozen/thawed fish as raw material for the same process. Fresh fish were gutted and subjected to temperature 'shocking' (-35°C for 3.5 h) before salting in a 2% NaCl solution for 12 h. The fish were subsequently smoked at 75-80 °C for 2 h. All material for analysis, 92 fishes, was provided by the private company "AHILEAS", Podgorica (Montenegro), and analysis were made following processing steps used in this company in the process of hot smoking. Water content, water holding capacity, pH and yield were determined before processing, after salting, and after smoking. The possible effect of using frozen/thawed fish as raw material was studied by freezing (-17°C, 30 days) a group of the fresh gutted fish. After slow thawing, the fish were processed similar to the fresh raw material. Results of the performed analysis indicate that freezing of fish has no influence on the quality and yield of final, smoked product. The research was performed as a part of the SEAMED project, financed by the Norwegian ministry of foreign affairs through HERD (High Education and Research for Development) programme for West Balkans.

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“…La necesidad de diversificar y aumentar el valor agregado de los productos exportables, hace de la producción industrial de salmón marinado una alternativa interesante. Es necesario conocer previamente las condiciones del proceso que determinan su rendimiento y la calidad del producto (Cardinal et al, 2001;Gallart-Jornet et al, 2007).…”

Section: Introductionunclassified

“…González-Martínez et al (2002) aplicaron estas técnicas al salado de quesos, Andrés et al (2002) al salado de bacalao, Deumier et al (2003) al procesamiento de carnes de pollo y Mújica-Paz et al (2003) y Rastogi y Raghavarao (1996) en la deshidratación de diversas frutas. Bugueño et al (2001) y Gallart-Jornet et al (2007) han estudiado el efecto de estas técnicas en el salado y ahumado de salmón sobre la calidad del producto y el rendimiento del proceso, observando que aceleran la penetración de los solutos y reduce la pérdida de agua. Sin embargo, no se han realizado estudios similares aplicados al salmón marinado.…”

Section: Introductionunclassified

Características Del Salmón Marinado en Seco Y Por Inmersión en Disolución Osmótica Characteristics of the Salmon Marinated in Dry and for Immersion in Osmotic Solution

Larrazábal

Camacho

2008

Ciencia y Tecnologia Alimentaria

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Influence of brine concentration on Atlantic salmon fillet salting

Cited by 116 publications

References 33 publications

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Quality and Yield Changes in Rainbow Trout During the Process of Hot Smoking: Comparison of Using Fresh and Frozen Raw Materials

Características Del Salmón Marinado en Seco Y Por Inmersión en Disolución Osmótica Characteristics of the Salmon Marinated in Dry and for Immersion in Osmotic Solution

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