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

Rørå, Anna Maria Bencze; Birkeland, Sveinung; Hultmann, Lisbeth; Rustad, Turid; Skåra, Torstein; Bjerkeng, Björn

doi:10.1016/j.lwt.2004.06.008

Cited by 24 publications

(8 citation statements)

References 31 publications

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“…In the present study, no significant differences in instrumentally assessed redness ( a *) between the 2 processing protocols (SCP compared with WCP) were observed at any sampling point (0, 7, 14, and 31 d) during the storage trial. The redness of the fillets processed according to the SCP (range; 7.5 to 9.1) is similar to the redness reported previously for “traditionally” processed fillets (Sheehan and others 1996; Rørå and Einen 2003; Birkeland and others 2004b; Rørå and others 2004; Birkeland and Bjerkeng 2005). Thus, use of the investigated smoke condensate formulation and processing protocol seems not to compromise the color quality with respect to the redness.…”

Section: Discussionsupporting

confidence: 86%

“…Martinez and others (2007) reported significant effects of different commercial liquid smoke flavorings on fracturability, which may indicate that the liquid smoke formulation itself affects textural properties in smoked fillets. Optimizing the drying step of the SCP with respect to firmer texture, for example, increased processing time (Indrasena and others 2000) or increased temperature (Sigurgisladottir and others 2000; Rørå and others 2004), will be a plausible solution to further even out the textural differences observed in this study.…”

Section: Discussionmentioning

confidence: 99%

“…In 2002, the proportion of the different protocols for smoking of fish in Europe was approximately 65% for smoldering, 30% for thermostatic plates, and 5% for friction and smoke condensates (Varlet and others 2007). The effects of processing protocols on important quality parameters such as texture, color, gaping, liquid loss, and processing yield have been thoroughly investigated (Cardinal and others 2001; Birkeland and others 2004b; Rørå and others 2004; Birkeland and Bjerkeng 2005). Although, with the traditional smoke generation being difficult to control precisely, changing raw material and environmental factors affecting the process, and also related to the working environment as well as pollution, the use of smoke condensates provides an alternative processing technology.…”

Section: Introductionmentioning

confidence: 99%

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Cold Smoking of Atlantic Salmon (Salmo salar) Fillets with Smoke Condensate—an Alternative Processing Technology for the Production of Smoked Salmon

Birkeland¹,

Skåra²

2008

Journal of Food Science

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Two different protocols for the production of cold smoked salmon were investigated. All fillets were dry salted (18 h, 4 degrees C) before being allotted to a smoke condensate/liquid smoke protocol (SCP), which included drenching (1 min) in smoke condensate [1:3 (v/v) smoke:water] and drying (150 min, 28.4 +/- 2.2 degrees C) or a wood chips protocol (WCP) that included drying and smoking in a regular smoking chamber (23 degrees C, 480 min) using wood chips for smoke production. Quality assessments were performed on the smoked fillets at day 0 and after 7, 14, and 31 d of storage (3.4 +/- 0.7 degrees C). Application of the SCP resulted in a significantly higher (P<0.01) processing yield (89.6% +/- 0.7%) as compared to the WCP (88.6% +/- 0.5%). On day 0, the SCP fillets were significantly (P<0.01) less light (L*) and yellow (b*) and had a lower chroma (C*) and hue (h*) compared to the fillets processed with WCP. From 7 d until the end of storage time, small differences in color were observed. After 31 d of storage, the SCP fillets had a significantly higher (P<0.05) intensity of oily texture and lower intensity of salty and smoke taste. Texture profile analysis (TPA) showed few significant differences between the processing protocols, although the WCP fillets were significantly harder than the SCP fillets when recording the force at 60% compression of the fillet height. The use of smoke condensate and drenching technology is a way of producing cold smoked salmon with quality characteristics quite similar to those found in commercial "traditional" products, although processors who want to use this technology have to optimize the drying step and the smoke condensate formulation to their specifications.

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Section: Discussionsupporting

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cold Smoking of Atlantic Salmon (Salmo salar) Fillets with Smoke Condensate—an Alternative Processing Technology for the Production of Smoked Salmon

Birkeland¹,

Skåra²

2008

Journal of Food Science

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“…In an investigation of the effects of cold smoking temperature on quality characteristics of Atlantic salmon fillets we found weak and insignificant regressions between colour parameters and temperature (Rørå et al. , 2005).…”

Section: Discussionmentioning

confidence: 98%

“…It has a substantial effect on salt uptake, and pre‐rigour fillets only have about 50–70% of the salt content found in post‐rigour salted fillets (Wang et al. , 1998a, 2000; Rørå et al. , 2005).…”

Section: Discussionmentioning

confidence: 99%

The quality of cold‐smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature

Birkeland

Bjerkeng

2005

Int J of Food Sci Tech

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The effects of temperature (4 and 10-12°C) and time (6, 12 and 24 h) on colorimetric parameters (Commission International de l'Eclairage (CIE) L*a*b*), carotenoid concentration, salt content and yield were investigated in brine (saturated or 50% saturation) and dry salted fillets of cold-smoked Atlantic salmon (Salmo salar). Lightness (L*), yellowness (b*), hue (H ab ) and chroma (C*) values were lower at 10 than 4°C (P < 0.01), whereas redness (a*) was unaffected. L* increased (P < 0.05) and a*, b*, H ab and C* values dropped when salting time was increased (P < 0.001). Astaxanthin concentration of brinesalted fillets decreased with increasing salting time (P < 0.05), but was unaffected by salting temperature. Increasing salting time affected colour negatively. The salt content of dry salted fillets increased with temperature and salting time. The process yield was unaffected by temperature and decreased with salting time. In conclusion, the cold smoking process is more important for variation in quality parameters than the salting process.

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Colour Measurement

Schubring

2009

Fishery Products

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

Cited by 24 publications

References 31 publications

Cold Smoking of Atlantic Salmon (Salmo salar) Fillets with Smoke Condensate—an Alternative Processing Technology for the Production of Smoked Salmon

Cold Smoking of Atlantic Salmon (Salmo salar) Fillets with Smoke Condensate—an Alternative Processing Technology for the Production of Smoked Salmon

The quality of cold‐smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature

Colour Measurement

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