Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 85, Issue -, Pages 45-51Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.06.055
Keywords
Triploid Atlantic salmon; Holding temperature; Cold smoking; Yield; Color quality
Categories
Funding
- Norwegian Research Council [233689]
- Institute of Marine Research (IMR, Matre)
- Norwegian University of Life Science (NMBU, As)
- Nofima AS, Stavanger
- Norwegian University of Science and Technology (NTNU, Trondheim)
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This study determined the processing characteristics, textural and colorimetric properties, NaCl content and consumer's acceptability of dry salted cold smoked triploid Atlantic salmon (average weight of 1.6 +/- 03 kg) reared at different temperatures (5, 10 and 15 degrees C. As a reference, diploid siblings kept and processed under equal conditions was used. Ploidy did not affect the raw material biometrics but increased holding temperature gave increased blood lactate and decreased muscle pH at point of death. Triploid Atlantic salmon was found to be suitable for cold smoke processing but the differences in quality between diploid and triploid was significant. Cold smoked triploid salmon have on average lower processing yield, higher weight loss throughout processing and storage, and was softer as compared to diploids. Ploidy did however not affect the NaCl content. A consumer test did also distinguish between cold smoked diploid and triploid salmon originally kept at 10 degrees C. In addition, increased holding temperature was found to give a step-wise lower weight loss during processing and significant darker fillets after cold smoking and storage. (C) 2017 Elsevier Ltd. All rights reserved.
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