Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics
1998
Rora, A.M.B. | Kvale, A. | Morkore, T. | Rorvik, K.A. | Steien, S.H. | Thomassen, M.S.
The effect of raw material characteristics on the process yield and quality of cold-smoked farmed Atlantic salmon (Salmo salar) fillets was investigated. In a study of 120 salmon, trimming loss increased and smoking loss decreased as the fat content (140-230 g kg(-1)) and estimated fat deposits (6-14%) increased. As a result, whether the raw material fat content nor the estimated fat deposits had any significant effect (p less than or equal to 0.05) on the total process yield when cold-smoking salmon. Smoking loss was related to the gutted weight and dry matter content of the fish. These factors explained 52% of the variation in the smoking loss of brine-injected fillets. Weight explained approximately 13% of the variation in total loss, with larger fish giving a higher process yield. In a sub-sample of 36 salmon, sensory characteristics of cold-smoked salmon (color, consistency, odour and taste) were evaluated. Neither the fat content, which varied from 140 to 210 g kg(-1), nor the estimated fat deposits (7-12%) affected significantly (p less than or equal to 0.05) sensory properties of smoked fillets.
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