The quality of cold‐smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature

Abstract

The effects of temperature (4 and 10-12°C) and time (6, 12 and 24 h) on colorimetric parameters (Commission International de l'Eclairage (CIE) L*a*b*), carotenoid concentration, salt content and yield were investigated in brine (saturated or 50% saturation) and dry salted fillets of cold-smoked Atlantic salmon (Salmo salar). Lightness (L*), yellowness (b*), hue (H ab ) and chroma (C*) values were lower at 10 than 4°C (P < 0.01), whereas redness (a*) was unaffected. L* increased (P < 0.05) and a*, b*, H ab and C* values dropped when salting time was increased (P < 0.001). Astaxanthin concentration of brinesalted fillets decreased with increasing salting time (P < 0.05), but was unaffected by salting temperature. Increasing salting time affected colour negatively. The salt content of dry salted fillets increased with temperature and salting time. The process yield was unaffected by temperature and decreased with salting time. In conclusion, the cold smoking process is more important for variation in quality parameters than the salting process.

Cold Smoking of Atlantic Salmon (Salmo salar) Fillets with Smoke Condensate—an Alternative Processing Technology for the Production of Smoked Salmon

“…In the present study, no significant differences in instrumentally assessed redness (a * ) between the 2 processing protocols (SCP compared with WCP) were observed at any sampling point (0, 7, 14, and 31 d) during the storage trial. The redness of the fillets processed according to the SCP (range; 7.5 to 9.1) is similar to the redness reported previously for "traditionally" processed fillets (Sheehan and others 1996;Rørå and Einen 2003;Birkeland and others 2004b;Rørå and others 2004;Birkeland and Bjerkeng 2005). Thus, use of the investigated smoke condensate formulation and processing protocol seems not to compromise the color quality with respect to the redness.…”

“…In 2002, the proportion of the different protocols for smoking of fish in Europe was approximately 65% for smoldering, 30% for thermostatic plates, and 5% for friction and smoke condensates (Varlet and others 2007). The effects of processing protocols on important quality parameters such as texture, color, gaping, liquid loss, and processing yield have been thoroughly investigated (Cardinal and others 2001; Birkeland and others 2004b; Rørå and others 2004; Birkeland and Bjerkeng 2005). Although, with the traditional smoke generation being difficult to control precisely, changing raw material and environmental factors affecting the process, and also related to the working environment as well as pollution, the use of smoke condensates provides an alternative processing technology.…”

Color Quality of Salmon

“…A typical extraction procedure includes extraction of minced muscle samples by a 1:1:3 (v/v/v) mixture of distilled water, methanol (containing 500 mg/L butylated hydroxytoluene (BHT)) and chloroform (18,19). After centrifugation, aliquots of the chloroform containing the carotenoids are evaporated to near dryness on a water bath by a gentle N 2 flow.…”

Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures

“…In the osmotic dehydration of fish different agents such as salt, sugars, glycerol, and sorbitol have been used (Sanchez Pascua et al, 1994, 2001Casales & Yeannes, 2006;Musjaffar & Sankat, 2006;Corzo & Bracho, 2007;Dladele & Ddedeji, 2008;Larrazabal-Fuentes et al, 2009;Czerner & Yeannes, 2010;Uribe et al, 2011). Color is among the most important quality characteristics for determining the shelf life of a product and is one of the sensory characteristics most appreciated by consumers (Birkeland & Bjerkeng, 2005;Sohn et al, 2005;Corzo et al, 2008;García et al, 2012). This attribute can be determined by sensory and instrumental methods.…”