Product Yield and Gaping in Cold‐smoked Atlantic Salmon (<i>Salmo salar</i>) Fillets as Influenced by Different Injection‐salting Techniques

Birkeland, Sveinung; Skåra, Torstein; Bjerkeng, Björn; Rørå, Anna Maria Bencze

doi:10.1111/j.1365-2621.2003.tb12322.x

Cited by 30 publications

(52 citation statements)

References 24 publications

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“…Cold smoking has been applied to different fish species such as salmon, rainbow trout, cod, tuna, etc. (Dillon and Patel, 1993;Lyhs et al, 1998;Birkeland et al, 2003Birkeland et al, , 2004aBirkeland et al, , 2008Emborg and Dalgaard, 2006;Birkeland and Skara, 2008). Cold-smoked salmon and trout dominate the market of smoked fish products.…”

Section: Smoking Methodsmentioning

confidence: 99%

Preservation of Fish by Curing

et al. 2013

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Section: Smoking Methodsmentioning

confidence: 99%

Preservation of Fish by Curing

et al. 2013

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Section: Introductionmentioning

confidence: 99%

“…However ratios of these components change due to the species of fish, and processing technology (Sikorski et al, 1990). Changes of nutrient components in foods occurred due to the processing must be known since they are important for human health (Birkeland et al, 2004).The aim of this study was to determine the effect of processing on the chemical composition of seafoods. The most popular processed seafoods (canned tuna, smoked salmon, marinated anchovy, brine-salted bonito and dried horse mackerel) were analyzed before and after processing.…”

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confidence: 99%

Effects of Different Processing Technologies on the Chemical Composition of Seafoods

Mol

Alakavuk

Tosun

2008

FSTR

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The aim of this study was to determine the effect of processing on the chemical composition of seafoods. Raw materials and processed seafoods (canned tuna, dried horse mackerel, smoked salmon, marinated anchovy, and brine-salted bonito) were obtained from different firms and analyzed. Dried and smoked seafoods contained lower amount of moisture but higher amounts of the other components than raw materials (p<0.05). Marinated anchovies and brine-salted bonitos also contained higher amounts of fat, carbohydrate and energy (p<0.05) than raw material. Except canning with water, all processing technologies decreased the moisture content but increased fat and energy values (p<0.05) of the fish. It is concluded that processed seafoods are rich in chemical components and very nutritive, but they are generally not suitable for low-calorie diets due to the high amounts of fat and energy value. Canned tuna with salted water may be advised for low-calorie diets.Keywords: chemical composition, seafood processing, salting, marinating, smoking, canning, drying *To whom correspondence should be addressed. Email: suhendan@istanbul.edu.tr IntroductionSeafoods are very important for a healthy diet and it is popular to consume these foods as raw, frozen, canned, smoked, marinated, salted, and dried all over the world. Processing presents consumer different tastes, and minimizes the waste of seafoods. It is also very important to increase shelf life of such a perishable food since it leads to decrease economic losses. Therefore; a great demand occurred to the seafood processing technology (Ünlüsayın, 1999).Seafoods represent an excellent option as a major source of nutrients and nutritional factors affecting health, quality of life, general well-being and longevity. It is known that 98% of total mass of seafood flesh consist of water, protein and fat. However ratios of these components change due to the species of fish, and processing technology (Sikorski et al., 1990). Changes of nutrient components in foods occurred due to the processing must be known since they are important for human health (Birkeland et al., 2004).The aim of this study was to determine the effect of processing on the chemical composition of seafoods. The most popular processed seafoods (canned tuna, smoked salmon, marinated anchovy, brine-salted bonito and dried horse mackerel) were analyzed before and after processing. Materials and MethodsRaw materials and canned, dried, marinated, and brinesalted samples obtained from 2 different firms and smoked products from 3 different firms in Istanbul, were subjected to analysis. The results were presented as mean values. With the exception of canned products; samples were transported to the laboratory in ice-boxes. Two different types of canned tuna (canned with vegetable oil / canned with salted water), and two types of marinated anchovy (packaged with vegetable oil / packaged with chili pepper added-vegetable oil) are popular in the market. Therefore, all of the products were analyzed. Moisture content was determined...

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“…This is similar to Lorenzo et al (2010) breast and lower than Lorenzo et al (2013) who obtained 12.73±0.99% in dry-cured ducks after 28 days of ripening. In the present study, the ducks were subjected to dry salting and saturated brine, which has been reported to improve the sensory properties such as greater firmness and retaining the color (Birkeland et al, 2003;Gallart-Jornet et al, 2007). NaCl has significant pro-oxidant effect in meat products (Rhee and Ziprin, 2001).…”

Section: Resultsmentioning

confidence: 99%

Changes in Chemical-Physical Index and Microstructure During Dry-cured Duck Processing

Wang

Zhang

et al. 2014

J. Poult. Sci.

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Dry-cured duck is a high quality meat product processed by the traditional dry-curing procedure. The objective of this paper was to study the physical-chemical parameters and microstructure of the duck muscle during the manufacturing process. Thirty six ducks were used in this study and samples were taken after dry salting, marinating, piling, and drying for 6 days and 12 days. The increase in NaCl, TBA, protein, fat, and shear force were observed whereas water, cooking loss, L*, a*, b* and myofiber diameter decreased during the whole process. It showed the quality parameters such as NaCl, TBA, shear force and water were strongly correlated and associated with the microstructural changes of the muscles.

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Product Yield and Gaping in Cold‐smoked Atlantic Salmon (Salmo salar) Fillets as Influenced by Different Injection‐salting Techniques

Cited by 30 publications

References 24 publications

Preservation of Fish by Curing

Preservation of Fish by Curing

Effects of Different Processing Technologies on the Chemical Composition of Seafoods

Changes in Chemical-Physical Index and Microstructure During Dry-cured Duck Processing

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