Effect of cold-smoking and drying on the textural properties of farmed atlantic salmon (salmo salar)

Journal of Aquatic Food Product Technology

Volumn 9, Issue 1, 2000, Pages 47-64

  Indrasena, Weerasinghe M ^a   Hansen, Lisbeth Truelstrup ^a   Gill, Tom A ^a  

^a DALHOUSIE UNIVERSITY   (Canada)

Author keywords

Cold smoked salmon; Instron; Sensory evaluation; Texture

Indexed keywords

EID: 0004839624     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1300/J030v09n01_05     Document Type: Article

References (26)

1. Ando, M., Toyohara, H., Shimizu, Y., and Sakaguchi, M. 1991. Post-mortem tender-ization of rainbow trout (Oncorhyncus mykiss) muscle caused by gradual disintegration of the extracellular matrix structure. J. Sci. Food Agric. 55:589.
2. Ando, M., Toyohara, H., and Sakaguchi, M. 1992. Post-mortem tenderization of rainbow trout muscle caused by the disintegration of collagen fibers in the pericellular connective tissue. Nippon Suisan Gakkaishi 58(3):567.
3. AOAC. 1975. Official Methods of Analysis. No. 18031, 12th ed., Association of Official Analytical Chemists, Washington, DC, USA.
4. Aknes, A., Gjerde, B., and Roald, S. O. 1986. Biological, chemical and organoleptic changes during maturation of Atlantic salmon, Salmo salar. Aquaculture 53:7.
5. Arsekularatne, S. N., Samarajeewa, U., and Welianga, L. V. 1976. Inhibition of aflatoxin accumulation in smoked substrates. J. Appl. Microbiol. 41:223.
6. Bligh, E. G. and Dyer, W. J. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37:911.
7. Blokhus, H. 1986. Aspects related to quality of farmed Norwegian salmon (Salmo Salar). In Seafood Quality Determination. D.E. Kramer and J. Liston (Ed.), pp. 615-628. Elsevier, Amsterdam, The Netherlands.
8. Cann, D. C., Houston, N. C., Taylor, L. Y., Smith, G. L., Smith, A. B., and Craig, A., 1984. Studies of salmonids packed and stored under modified atmosphere. Torry Research Station, Ministry of Agriculture, Fisheries and Food, Aberdeen, Scotland.
9. Emodi, A. S. and Lechowich, R. V. 1969. Low temperature growth of type E Clostridium botulinum spores. 1. Effects of sodium chloride, sodium nitrite and pH. J. Food Science. 34:78.
10. Erdman, A. M., Watts, B. M., and Ellias, L. C. 1955. Smoke flavor and ascorbic acid as preservatives for fatty fish. Food Technol. 18:320.
11. Faergemand, J., Ronsholdt, B., Alsted, N., and Borresen, T. 1995. Fillet texture of rainbow trout as affected by feeding strategy, slaughtering procedure and storage post mortem. Wat. Sci. Tech. 31(10):225.
12. FDA. 1996. Fish and Fishery Products Hazards and Controls Guide. U. S. Food and Drug Administration. Center for Food Safety and Applied Nutrition. Part II, 13-1-13.
13. Fletcher, G. C., Bremner, H. A., Olley, J., and Statham, J. A. 1990. Umami revisited: The relationship between inosine monophosphate, hypoxanthine and Smiley scales for fish flavor. Food Rev. Int. 6(4): 489.
14. Gibbons, N. E., Rose, D., and Hopkins, J. W. 1954. Bactericidal and drying effects of smoking on bacon. Food Technol. 2:155.
15. Gill, T. A., Keith, R. A., and Smith Lall, B. 1979. Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in the myofibrillar proteins. J. Food Sci. 44:661.
16. Hollander, M. and Wolfe, D. A. 1973. Nonparametric statistical methods. John Wiley and Sons, Inc. 1973, 27.
17. Horner, B. 1992. Fish smoking: ancient and modern. Food Sci. Technol. Today, 6:166.
18. Larmond, E. 1977. Laboratory methods for sensory evaluation of food. Research Branch Canada Dept. of Agriculture, publication 1637:32.
19. Lavety, J., Afolabi, O. A., and Love, R. M. 1988. The connective tissues of fish. IX. Gaping in farmed species. Int. J. Food Sci. Technol. 23:23.
20. Mohr, V. 1986. Control of nutritional and sensory quality of cultured fish. In: Seafood Quality Determination. D. E. Kramer and J. Liston (Ed.), pp.487-496. Elsevier, Amsterdam, The Netherlands.
21. Segner, W. P., Schmidt, C. F., and Boltz, J. K. 1966. Effect of sodium chloride and pH on the outgrowth of spores of type E Clostridium botulinum at optimal and suboptimal temperatures. Appl. Microbiol. 14:49.
22. Southcott, B. A. and Razzell, W. E. 1973. Clostridium botulinum control in cold-smoked salmon: a review. J. Fish. Res. Board Can. 30:631.
23. Truelstrup Hansen, L., Gill, T. A., and Huss, H. H. 1995. Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon. Food Res. Int. 28(2):123.
24. Truelstrup Hansen, L. 1995. Quality of chilled vacuum packed cold-smoked salmon. Ph.D. Thesis, Royal Veterinary and Agricultural University, DK-1870, Frederiks-berg, Denmark.
25. Truelstrup Hansen, L., Drewes Rontved, S. and Huss, H. H. 1997. Microbiological quality and shelf life of cold-smoked salmon from three different processing plants. Food Microbiol. 15(2): 137-150.
26. Watts, B. M. and Faulkner, M. 1954. Antioxidant effect of liquid smokes. Food Technol. 5:158.