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Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 °C storage predicted using factorial design.

Author(s) : LEROI F., JOFFRAUD J. J.

Type of article: Article

Summary

The simultaneous effects of salt and smoke on chemical indices of cold-smoked salmon and on its shelf life, estimated by sensory analysis, was investigated during vacuum-packed storage at 5 °C. Salting salmon immediately decreased the pH in the flesh, probably due to the increase of the ionic force, then pH remained constant during storage. Total volatile base nitrogen and trimethylamine productions were mainly inhibited by the salt concentration in the flesh, whereas phenol had no effect. A highly synergistic effect between the two factors was observed on the shelf life response.

Details

  • Original title: Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 °C storage predicted using factorial design.
  • Record ID : 2001-2329
  • Languages: English
  • Source: Journal of Food Protection - vol. 63 - n. 9
  • Publication date: 2000/08
  • Document available for consultation in the library of the IIR headquarters only.

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