Tidsskrift: Aquaculture, p. 255–263–9, 2004
Open Access: none
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.