Effect of Cold-Smoking and Drying on the Textural Properties of Farmed Atlantic Salmon (Salmo salar)

Quality characteristics of farmed Atlantic salmon (Salmo salar) fed diets high in soybean or fish oil as affected by cold-smoking temperature

“…Increased firmness of cold-smoked salmon fillets may be caused by decreased moisture content (Indrasena, Hansen, & Gill, 2000). A higher degree of firmness at higher cold-smoking temperature is reported for farmed Atlantic salmon (Sigurgisladottir et al, 2000;Montero et al, 2003).…”

Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets

“…Decrease in texture measured as shear force of Atlantic salmon fillets has its ultrastructural basis in loss of myofiber-to-myofiber attachments (Taylor, Fjaera, & Skjervold, 2002). Also, texture firmness (Jittinandana et al, 2002) and break strength (Indrasena, Hansen, & Gill, 2000) are inversely related to water content of smoked salmon fillets. Thus, more powerful protein interactions may be caused by the smoking process itself, whereas the lower moisture content combined with mechanical disruption of myofiber interactions may explain the higher firmness of dry-salted compared to injection-salted fillets.…”

Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements

“…The choice of the processes used (salting techniques, drying and smoking procedures, type of equipment) is large and for each step of the process, the choice of control parameters such as time of salting, concentration of brine or smoking temperature allows specific finished product characteristics to be reached (Cardinal, Berdagu e, Dinel, Knockaert, & Vallet, 1997;Chan, Toledo, & Deng, 1975;Indrasena, Hansen, & Gill, 2000). The knowledge of raw material characteristics is an important factor to control in order to obtain the required product quality and many studies have shown their effect on final characteristics and yield (Beltran & Moral, 1991;Cardinal et al, 2001;Rora et al, 1998).…”