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AND chicken breast fillets to improve the microbiological (APC, EC, and PC) and sensorial characteristics, and in chicken breast fillets to improve the microbiological (APC, EC, and PC) and sensorial characteristics, and in addition reduce package collapse and possibly increase the filling degree. addition reduce package collapse and possibly increase the filling degree. addition reduce package collapse and possibly increase the filling degree. addition reduce package collapse and possibly increase the filling degree. addition reduce package collapse and possibly increase the filling degree.

Product yield and fillet gaping severity were determined in cold-smoked Atlantic salmon fillets subjected to injection-salting. Effects of process parameter settings (brine injection pressure, number of repeated injections, needle speed, injection of brine in 1 or 2 directions, and chilled fillet resting before smoking) were tested. Repeated injections increased the yield up to 5.3% (wt/wt). Increasing injection pressure significantly increased the severity of fillet gaping in smoked fillets by 18%. Brine injection directions or needle speed did not affect smoking yield. The stability of the injection system was high. The results show that choice of process parameter settings during injection-salting affects product yield after smoking.

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