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Effects of freezing on the quality of cold-smoked salmon based on the measurements of physiochemical characteristics.

Author(s) : RØRÅ A. M. B., EINEN O.

Type of article: Article

Summary

How the quality of cold-smoked Atlantic salmon (Salmo salar) is affected by freezing the raw fish as whole fish, as gutted fish, and as fillets before smoking, and by freezing the finished product after smoking, was studied. Freezing before smoking resulted in increased product yield and water content, but softer texture and increased K-value. Freezing reduced the astaxanthin content but increased the lightness and the colour intensity of the flesh. Gaping increased when the fish was frozen as fillets before smoking. Freezing only after smoking led to fewer changes in quality than freezing before smoking, whereas refreezing the finished products had little additional effect on quality.

Details

  • Original title: Effects of freezing on the quality of cold-smoked salmon based on the measurements of physiochemical characteristics.
  • Record ID : 2004-0789
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 6
  • Publication date: 2003/08
  • Document available for consultation in the library of the IIR headquarters only.

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