ShareRelation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar).
Author(s) : CARDINAL M., KNOCKAERT C., TORRISSEN O., et al.
Type of article: Article
Summary
The paper investigates the action on organoleptic properties and yield of various processes applied to salmon fillets. The results are slightly different according to modifications in the following parameters: freezing or not; brine or dry salting; fat content; and size of fish. These results are carefully presented.
Details
- Original title: Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar).
- Record ID : 2002-1419
- Languages: English
- Source: Food Res. int. - vol. 34
- Publication date: 2001
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Efficiency; Organoleptic property; Salmon; Fish; Parameter; Colour; Smoking
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