ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Ocean-ranched and farm-reared Atlantic salmon were compared on the basis of compositional and functional/mechanical properties of the raw and the corresponding smoked muscle. Several procedures based on different salting methods (brine and dry salting) and smoking temperature (20 °C and 30 °C) were tested, as well as an electrostatic smoking method. Also, raw material samples were studied without and with frozen storage (-20 °C) for 30 d prior to salting/smoking, and the effect of frozen storage on the smoked muscle was evaluated. The electrostatic method induced considerably lower shear force values than the other smoking treatments. Ocean-ranched salmon were more susceptible to protein aggregation and loss of binding properties (water and fat) than farmed fish as a consequence of frozen storage of the raw material or smoking treatment.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb09617.x
