Fat Content and Fillet Shape of Atlantic Salmon: Relevance for Processing Yield and Quality of Raw and Smoked Products

Autor: Turid Mørkøre, Magny S. Thomassen, María del Carmen Gómez-Guillén, Ragnar Nortvedt, P. Montero, Jean Luc Vallet, Mireille Cardinal, Ole J. Torrissen, Sjofn Sigurgisladottir

Publikováno v: Journal of Food Science (0022-1147) (Wiley / Blackwell), 2001-11, Vol. 66, N. 9, P. 1348-1354
Digital.CSIC. Repositorio Institucional del CSIC
instname
Ifremer

Relevance of fat content and fillet shape of Atlantic salmon for quality and yield during smoking processing was investigated. Fat content significantly influenced quality of raw and smoked products, although the interactions varied according to the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3201656a3703ff5af67948c659d7726c
https://doi.org/10.1111/j.1365-2621.2001.tb15213.x

Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions

Autor: Sjofn Sigurgisladottir, Margret S. Sigurdardottir, Helga Ingvarsdottir, Ole J. Torrissen, Hannes Hafsteinsson

Publikováno v: Aquaculture Research. 32:1-10

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::581be137fa36a4f1d5999080ca3a2d9a
https://doi.org/10.1046/j.1365-2109.2001.00503.x

Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets

Autor: Hannes Hafsteinsson, Jean Luc Vallet, Margret S. Sigurdardottir, Sjofn Sigurgisladottir, Ole J. Torrissen

Publikováno v: Food Research International. 33:847-855

The effect of different conditions during the salting and smoking process on the microstructure and the texture of salmon fillets was studied in interaction with different raw salmon material; ocean-ranched Atlantic salmon (Salmo salar) from Iceland

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::210be7bf6f3a8b68bcb5c8df8c365124
https://doi.org/10.1016/s0963-9969(00)00104-6

Application of near-infrared transmittance spectroscopy in the determination of fat, protein and dry matter in Atlantic halibut fillet

Autor: Ragnar Nortvedt, Stig Tuene, Ole J. Torrissen

Publikováno v: Chemometrics and Intelligent Laboratory Systems. 42:199-207

Near infrared transmittance (NIT) spectroscopy (850–1048 nm) has been applied to the measurement of fat, protein and dry matter in wet homogenized Atlantic halibut (Hippoglossus hippoglossus) fillet. A total of 155 fillet cuts (five sample sites) w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::06331ef86e7e61e5c2e3f1916b58c7e5
https://doi.org/10.1016/s0169-7439(98)00012-4

Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)

Autor: Turid Mørkøre, Magny S. Thomassen, Ole J. Torrissen, Jean Luc Vallet, Camille Knockaert, Sjofn Sigurgisladottir, Mireille Cardinal

Publikováno v: Food Research International (0963-9969) (Elsevier), 2001-02, Vol. 34, N. 6, P. 537-550

The relations between smoking parameters and the characteristics of salmon raw material were investigated with respect to yield, colour, flesh content of phenol and salt, and sensory properties. The fish studied were ocean ranched salmon harvested in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e14edbd13c929f68c75ca321ff2f629a
https://archimer.ifremer.fr/doc/00000/656/