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

被引:29
作者
Birkeland, S
Bjerkeng, B [1 ]
机构
[1] AKVAFORSK, Inst Aquaculture Res AS, N-6600 Sunndalsora, Norway
[2] NORCONSERV AS, Seafood Proc Res, N-4002 Stavanger, Norway
关键词
astaxanthin; brining; cold smoking; dry matter; instrumental colour values; process yield; salt content;
D O I
10.1111/j.1365-2621.2005.01030.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effects of temperature (4 and 10-12 degrees 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 degrees 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 brine-salted 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.
引用
收藏
页码:963 / 976
页数:14
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