Abstract
ABSTRACT: 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.
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