Vitenskapelig artikkel

Salt diffusion in pre- rigor filleted Atlantic salmon

Rørå, Anna Maria Bencze; Furuhaug, Roar; Fjæra, Svein Olav; Skjervold, Per Olav

Publikasjonsdetaljer

Tidsskrift: Aquaculture, p. 255–263–9, 2004

Utgiver: Elsevier

Utgave: 232

Internasjonale standardnumre:
Trykt: 0044-8486
Elektronisk: 1873-5622

Open Access: none

Lenker:
DOI

Pre-rigor fillets of Atlantic salmon (Salmo salar) were brined by injection or dry salting, and smoked at different stages post-mortem. Early processing greatly influenced both salt uptake and salt homogeneity of cold-smoked fillets. Compared to traditional post-rigor filleting, salting and smoking, salt content was significantly lower in smoked salmon filleted pre-rigor. However, compared to dry salting, injection caused uniform distribution but low salt concentrations. The process yield of dry salted fillets was not affected by filleting pre- or post-rigor. Due to the large differences between pre- and post-rigor muscle in salt uptake and distribution, development of alternative processing practices for pre-rigor fillets is needed. (C) 2004 Elsevier B.V. All rights reserved.