Effects of salting technology and smoking protocol on yield and quality of hot‐smoked Atlantic salmon ( Salmo salar L.)

Abstract

This study determined the effects of different salting technologies (injection versus. dry-salting) and smoking protocols (smoked before, together with, or after the heating process) on the processing yield, and physiochemical- and microbiological quality of hot-smoked Atlantic salmon (Salmo salar L.) fillets throughout 24-days cold-storage (4°C). Obtained results showed injection-salted fillets to have higher yields, similar colorimetric- and textural properties, and contents of phenols as compared to those dry salted. The smoking protocol was moreover found to be the main discriminant affecting colorimetric- and textural properties of the different products. Hot-smoked fillets, independent of applied protocol, showed good microbiological stability that indicates physiochemical properties to be of highest importance when a protocol should be recommended. Consequently, due to highest yield, darker and less firm fillets it is recommended that hot-smoked Atlantic salmon should be processed by the injection of brine, followed by cold-smoking and thereafter heating of the product. Practical applications Among producers of hot-smoked Atlantic salmon, there is a large variation in processing protocols, and many smokehouses have their own in-house receipt that is reflected by the variation of products available on the market. In this study, several combinations of salting and smoking protocols have been evaluated related to quality and microbiological stability and are, therefore, highly relevant for the industry.