Abstract
The aim of this work has been to evaluate the effect of superchilled storage compared with ice and frozen storage on the quality of raw material and subsequent behaviour during processing of lightly salted salmon ( Salmo salar), as the first step of smoked salmon production. Physicochemical parameters used as quality indicators were α-glucosidase activity, protein denaturation and degradation (as changes in protein solubility, SDS–PAGE and free amino acids), texture attributes, and mass transfer phenomena during salting. The results obtained for the raw material within the storage range studied (until 16 days) allowed us to conclude that salmon superchilled for 9 days behaved as salmon stored on ice for 2 days with regard to hardness, protein solubility and free amino acids. In general, salting minimises the effect of the different storage methods. Superchilling for 9 days obtained the highest process yield, indicating that this method is a good way to preserve freshness of the raw material before processing.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
