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 |
|---|---|
| Rok vydání: | 2001 |
| Předmět: |
Atlantic salmon
Fat content Processing Fillet shape Raw material Salmon quality 0404 agricultural biotechnology food Weight loss medicine 14. Life underwater Food science Fillet (mechanics) Flavor Chemistry Salting Fish fillet 04 agricultural and veterinary sciences 040401 food science food.food Smoked salmon 040102 fisheries 0401 agriculture forestry and fisheries medicine.symptom Food Science |
| Zdroj: | 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 |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/j.1365-2621.2001.tb15213.x |
| Popis: | 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 raw material used and smoking temperature. In raw and smoked fillets, increasing fat content coincided with increasing L* and b*-values and decreasing fat holding capacity. In smoked salmon, fat content also correlated positively to the a*-value, smoke-intensity-/wood-fire flavor and fatty texture, and negatively to water holding capacity and shear-force. Weight loss during salting and smoking decreased with increasing fat content, and voluminous shaped fillets gave higher yield than slim fillets. The EU under project FAIR CT-95-1101 financed this research |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text