Fat content and fillet shape of Atlantic salmon. Relevance for processing yield and quality of raw and smoked products
Publikasjonsdetaljer
Tidsskrift : Journal of Food Science , vol. 66 , p. 1348–1354–7 , 2001
Internasjonale standardnummer
:
Trykt
:
0022-1147
Elektronisk
:
1750-3841
Publikasjonstype : Vitenskapelig artikkel
Sak : 9
Lenker
:
DOI
:
doi.org/10.1111/j.1365-2621.20...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Relevance of fat content and fillet shape of Atlantic salmon for quality and yield during smoking processing was investigated. Fat content significantly influenced quality of raw and smoked products, although the interactions varied according to the raw material used and smoking temperature. In raw and smoked fillets, increasing fat content coincided with increasing L* and b*-values and decreasing fat holding capacity. In smoked salmon, fat content also correlated positively to the a*-value, smoke-intensity-/wood-fire flavor and fatty texture, and negatively to water holding capacity and shear-force. Weight loss during salting and smoking decreased with increasing fat content, and voluminous shaped fillets gave higher yield than slim fillets.