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

Food Chemistry

Volumn 77, Issue 1, 2002, Pages 41-46

  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

Antioxidants; Atlantic salmon; Farmed; Ocean ranched; Smoking methods

Indexed keywords

ASCORBIC ACID; FAT; FATTY ACID; TOCOPHEROL;

ARTICLE; ATLANTIC SALMON; CONTROLLED STUDY; DESICCATION; ELECTRICITY; FAT CONTENT; FATTY ACID OXIDATION; FOOD FREEZING; LIPID COMPOSITION; NONHUMAN; NUTRIENT; PH; TEMPERATURE DEPENDENCE;

SALMO; SALMO SALAR;

EID: 0036129899     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00320-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. An examination of the n-3 and n-6 polyunsaturated fatty-acid status of wild and farmed Atlantic salmon (Salmo salar)
4. Dietary protein/energy ratios for Atlantic salmon in relation to fish size: Growth feed utilisation and slaughter quality
5. Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: Effect of different salting methods on the oxidation of lipids
6. Flavour characteristics and lipid composition of Atlantic salmon
7. Control of skeletal muscle fibres and adipose cells size in the flesh of rainbow trout
8. Interactions between raw material characteristics and smoking process on quality of smoked salmon
9. Effect of dietary lipid level on muscle composition in Atlantic salmon Salmo salar
10. Fatty acid composition in ocean-ranched Atlantic salmon (Salmo salar)
11. A general purpose program for multivariate data analysis
12. Influence of dietary fatty acids on the lipid composition of lipoproteins in farmed Atlantic salmon (Salmo salar)
13. Transport of alpha-tocopherol in Atlantic salmon (Salmo salar) during vitellogenesis
14. Growth and chemical composition of adult Atlantic salmon (Salmo salar) fed dry and silage based diets
15. 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)
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. Salmon quality: Methods to determine the quality parameters
21. Nutrient partitioning in rainbow trout at different feeding rates