Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: Effect of different salting methods on the oxidation of lipids

Food Chemistry

Volumn 75, Issue 4, 2001, Pages 411-416

  Espe, Marit ^a   Nortvedt, Ragnar ^a   Lie, Øyvind ^a   Hafsteinsson, Hannes ^b  

^a INSTITUTE OF NUTRITION   (Norway)

^b Technological Institute of Iceland   (Iceland)

Author keywords

Atlantic salmon; Brine salted; Dry salted; Farmed; Fresh fat content; Ocean ranched; Smoking losses

Indexed keywords

ASCORBIC ACID; FATTY ACID; LIPID; SODIUM CHLORIDE; THIOBARBITURIC ACID; TOCOPHEROL;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONTROLLED STUDY; FOOD PROCESSING; FOOD QUALITY; ICELAND; NONHUMAN; NORWAY; OXIDATION; PH; SALMON; WEIGHT;

SALMO SALAR;

EID: 0035175144     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00228-X     Document Type: Article

References (23)

1. Flesh lipid and carotenoid composition of Scottish farmed Atlantic salmon (Salmo salar)
2. Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)
3. Lipids from marine and freshwater fish
4. An examination of the n-3 and n-6 polyunsaturated fatty acid status of wild and farmed Atlantic salmon (Salmo salar)
5. Dietary protein/energy ratios for Atlantic salmon in relation to fish size: Growth feed utilisation and slaughter quality
6. Control of skeletal muscle fibres and adipose cells size in the flesh of rainbow trout
7. Flesh quality improvement in fish through breeding
8. Effect of dietary lipid level on muscle composition in Atlantic salmon Salmo salar
9. Effect of reduced feed ratio levels on fat content and fatty acid composition in white and red muscle from rainbow trout
10. A general purpose program for multivariate data analysis
11. Influence of dietary fatty acids on the lipid composition of lipoproteins in farmed Atlantic salmon (Salmo salar)
12. Transport of alpha-tocopherol in Atlantic salmon (Salmo salar) during vitellogenesis
13. Growth and chemical composition of adult Atlantic salmon (Salmo salar) fed dry and silage based diets
14. Compartmental changes in the contents of total lipid, lipid classes and their associated fatty acids in developing yolk-sac larvae of Atlantic halibut, Hippoglossus hippoglossus (L)
15. Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteritrics
16. Ascorbate-2-sulfate as a dietary vitamin C source for Atlantic salmon (Salmo salar): 1. Growth, bioactivity, haematology and humoral immune response
17. A new thiobarbituric acid (TBARS) method for determining free malondialdehyde (MDA) and hydroperoxides selectively as a measure of lipid peroxidation
18. Effect of dietary fat intake on the quality of raw and smoked salmon
19. Tocopherol deposition in the muscle of Atlantic salmon (Salmo salar)
20. Nutrient partitioning in rainbow trout at different feeding rates