Publisher: Nofima AS (tidligere Fiskeriforskning)
Number of pages: 17
International Standard Numbers:
Open Access: green
Five different protocols for processing of cold smoked Atlantic salmon are compared, dependent on the rigor status (from pre-rigor to post-rigor) of the fillets at the time of brine injection and how this influenced on product yield, shrinking of the fillets, gaping, salt content, microbiology and rancidity.
The results show that satisfactory results were obtained also when salmon fillets were injection salted pre-rigor, compared to injection salting post-rigor, or traditional dry salting of salmon fillets as reported by others. However, the experiments revealed significant differences between the processing protocols regarding several of the parameters investigated.