Abstract
The use of smoke flavourings for the processing of salmon has begun to substitute traditional smoking methods. This review examines the quality issues associated with salted salmon smoked by this technique along the salting and smoking steps. Firstly, the evidence is examined to determine whether dry or brine salting is better for salmon flesh destined to be treated by liquid smoking. Secondly, influence of liquid smoking on the sensorial, physicochemical and textural characteristics of the flesh are described, as are its effects on potential spoilage organisms.;
Highlights
AGRICULTURAL AND FOOD SCIENCECharacteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring
Atlantic salmon (Salmo salar) is an economically and nutritionally important cultured fish species (Dondero et al 2004)
This paper summarises the available information on the salting procedures employed and tries to determine whether dry salting or brine salting is better for use with salmon to be smoked with liquid smoke flavourings
Summary
Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring. Departamento de Farmacologia y Ciencias de los Alimentos, Facultad de Farmacia, Universidad del País Vasco (UPV) 01006-Vitoria, Spain. The use of smoke flavourings for the processing of salmon has begun to substitute traditional smoking methods. This review examines the quality issues associated with salted salmon ‘smoked’ by this technique along the salting and smoking steps. The evidence is examined to determine whether dry or brine salting is better for salmon flesh destined to be treated by liquid smoking. Influence of liquid smoking on the sensorial, physicochemical and textural characteristics of the flesh are described, as are its effects on potential spoilage organisms. Key-words: Salmon, liquid smoke flavouring, dry and brine salting
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