Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets

Food Research International

Volumn 37, Issue 3, 2004, Pages 273-286

  Birkeland, Sveinung ^a   Rørå, Anna Maria Bencze ^b   Skåra, Torstein ^a   Bjerkeng, Bjørn ^b  

^a NORCONSERV   (Norway)

^b NOFIMA   (Norway)

Author keywords

Atlantic salmon; Cold smoking; Colour; Dry salting; Drying; Injection salting; Quality; Salmo salar; Yield

Indexed keywords

OILS AND FATS; RAW MATERIALS; TEXTURES;

COLD SMOKING; FILLETS;

FOOD PRODUCTS;

SALMO; SALMO SALAR;

EID: 1242344805     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2003.12.004     Document Type: Article

References (69)

1. Andersen U.B., Strømsnes A.N., Steinsholt K., Thomassen M.S. Fillet gaping in farmed Atlantic salmon (Salmo salar). Norwegian Journal of Agricultural Sciences. 8(2):1994;165-179.
2. Andersen U.B., Thomassen M.S., Rørå A.M.B. Texture properties of farmed rainbow trout (Oncorhynchus mykiss): effects of diet, muscle fat content and time of storage on ice. Journal of the Science of Food and Agriculture. 74(3):1997;347-353.
3. Bell J.G., McEvoy J., Webster J.L., McGhee F., Millar R.M., Sargent J.R. Flesh lipid and carotenoid composition of Scottish farmed Atlantic salmon (Salmo salar). Journal of Agricultural and Food Chemistry. 46(1):1998;119-127.
4. Birkeland S., Skåra T., Bjerkeng B., Rørå A.M.B. Product yield and gaping in cold smoked Atlantic salmon (Salmo salar) fillets as influenced by different injection-salting techniques. Journal of Food Science. 68(5):2003;1743-1748.
5. Bjerkeng B., Følling M., Lagocki S., Storebakken T., Olli J.J., Alsted N. Bioavailability of all-E-astaxanthin and Z-isomers of astaxanthin in rainbow trout (Oncorhynchus mykiss). Aquaculture. 157(1-2):1997;63-82.
6. Bjerkeng B., Refstie S., Fjalestad K.T., Storebakken T., Rødbotten M., Roem A. Quality parameters of the flesh of Atlantic salmon (Salmo salar) as affected by dietary fat content and full-fat soybean meal as a partial substitute for fish meal in the diet. Aquaculture. 157(3-4):1997;297- 309.
7. Boles J.A., Shand P.J. Meat cut and injection level affects the tenderness and cook yield of processed roast beef. Meat Science. 59(3):2001;259-265.
8. Boles J.A., Swan J.E. Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beef. Meat Science. 45(1):1997;87-97.
9. Borch, O. D., & Aaker, H. (1997). Markedsdifferensiert produktkvalitet i lakseoppdrett (Market differentiated product quality in salmon farming). NF-report No. 6/97, 110. Nordland Research Institute, Bodø (In Norwegian).
10. Brewer M.S., Gusse M., McKeith F.K. Effects of injection of a dilute phosphate-salt solution on pork characteristics from PSE, normal and DFD carcasses. Journal of Food Quality. 22(5):1999;375-385.
11. Brunk M. Einspritzen von Salzlake in Fischfilets. Arbeiten aus dem Institut für Biochemie und Technologie. 2:1985;1-91.
12. Cardinal M., Knockaert C., Torrissen O.J., Sigurgisladottir S., Mørkøre T., Thomassen M., Vallet J.L. Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar). Food Research International. 34(6):2001;537-550.
13. Chiralt A., Fito P., Barat J.M., Andres A., Gonzalez-Martinez C., Escriche I., Camacho M.M. Use of vacuum impregnation in food salting process. Journal of Food Engineering. 49(2-3):2001;141-151.
14. Choubert G., Blanc J.M., Courvalin C. Muscle carotenoid content and color of farmed rainbow-trout fed astaxanthin or canthaxanthin as affected by cooking and smoke-curing procedures. International Journal of Food Science and Technology. 27(3):1992;277-284.
15. Desmond E.M., Kenny T.A., Ward P. The effect of injection level and cooling method on the quality of cooked ham joints. Meat Science. 60(3):2002;271-277.
16. Dunajski E. Texture of fish muscle. Journal of Texture Studies. 10(4):1979;301-318.
17. EEF (2003). Norwegian Seafood Export Council. Available from: www.seafood.no.
18. Einen O., Mørkøre T., Rørå A.M.B., Thomassen M.S. Feed ration prior to slaughter - a potential tool for managing product quality of Atlantic salmon (Salmo salar). Aquaculture. 178(1-2):1999;149-169.
19. Einen O., Roem A.J. Dietary protein/energy ratios for Atlantic salmon in relation to fish size: growth, feed utilization and slaughter quality. Aquaculture Nutrition. 3(2):1997;115-126.
20. Einen O., Skrede G. Quality characteristics in raw and smoked fillets of Atlantic salmon (Salmo salar) fed high-energy diets. Aquaculture Nutrition. 4(2):1998;99-108.
21. Espe M., Nortvedt R., Lie Ø, Hafsteinsson H. 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. 75(4):2001;411-416.
22. Espe M., Nortvedt R., Lie Ø., Hafsteinsson H. 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. 77(1):2002;41-46.
23. Freixenet L. Spray injection of meat. Influence of the brine pressure in the quality of injected products. Fleischwirtschaft. 73(5):1993;547-550.
24. Gomez-Guillen M.C., Montero P., Hurtado O., Borderias A.J. Biological characteristics affect the quality of farmed Atlantic salmon and smoked muscle. Journal of Food Science. 65(1):2000;53-60.
25. Hafsteinsson, H. (Ed.) (1999). Interaction between raw material characteristics and smoking process on quality of smoked salmon (p. 95). FAIR CT95-1101.
26. Hatlen B., Jobling M., Bjerkeng B. Relationships between carotenoid concentration and colour of fillets of Arctic charr, Salvelinus alpinus (L.), fed astaxanthin. Aquaculture Research. 29(3):1998;191-202.
27. Hillestad M., Johnsen F., Austreng E., Åsgård T. Long-term effects of dietary fat level and feeding rate on growth, feed utilization and carcass quality of Atlantic salmon. Aquaculture Nutrition. 4(2):1998;89-97.
28. Indrasena W.M., Hansen L.T., Gill T.A. Effect of cold smoking and drying on the textural properties of farmed Atlantic salmon (Salmo salar). Journal of Aquatic Food Product Technology. 9(1):2000;47-64.
29. Jensen C., Birk E., Jokumsen A., Skibsted L.H., Bertelsen G. Effect of dietary levels of fat, α-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout (Oncorhynchus mykiss) and during cill storage of smoked trout. Zeitung für Lebensmitteluntersuchungen und-Forschung A. 207(3):1998;189-196.
30. Jittinandana S., Kenney P.B., Slider S.D., Kiser R.A. Effect of brine concentration and brining time on quality of smoked rainbow trout fillets. Journal of Food Science. 67(6):2002;2095-2099.
31. Johnston I.A., Alderson R., Sandham C., Dingwall A., Mitchell D., Selkirk C., Nickell D., Baker R., Robertson B., Whyte D., Springate J. Muscle fibre density in relation to the colour and texture of smoked Atlantic salmon (Salmo salar L.). Aquaculture. 189(3-4):2000;335-349.
32. Johnston I.A., Manthri S., Alderson R., Campbell P., Mitchell D., Whyte D., Dingwall A., Nickell D., Selkirk C., Robertson B. Effects of dietary protein level on muscle cellularity and flesh quality in Atlantic salmon with particular reference to gaping. Aquaculture. 210(1-4):2002;259-283.
33. Lagares, J. (2002). Process of manufacturing of cooked ham and shoulders: injection of trimmings (pp. 1-10). Available from: http://www.metalquimia.com/ ENG/Frames/frametechpapers01.htm?119,4.
34. Lavety, J. (2001). Gaping in Farmed Salmon and Trout (pp. 1-7). Torry Research Station. Torry Research Note 90. Available from: http://www.fao.org/ wairdocs/tan/x5958e/x5958e00.htm.
35. Leroi F., Joffraud J.J. Salt and smoke simultaneously affect chemical and sensory quality of cold smoked salmon during 5°C storage predicted using factorial design. Journal of Food Protection. 63(9):2000;1222-1227.
36. Leroi F., Joffraud J.J., Chevalier F., Cardinal M. Study of the microbial ecology of cold smoked salmon during storage at 8°C. International Journal of Food Microbiology. 39(1-2):1998;111-121.
37. Leroi F., Joffraud J.J., Chevalier F., Cardinal M. Research of quality indices for cold smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters. Journal of Applied Microbiology. 90(4):2001;578-587.
38. Lin M., Cavinato A.G., Huang Y., Rasco B.A. Predicting sodium chloride content in commercial king (Oncorhynchus tshawytscha) and chum (O. keta) hot smoked salmon fillet portions by short-wave-length near-infrared (SW-NIR) spectroscopy. Food Research International. 36(8):2003;761-766.
39. Little A.C., Martinsen C., Sceurman L. Color assessment of experimentally pigmented rainbow trout. Color Research and Application. 4(2):1979;92-95.
40. Love R.M. The food fishes - their intrinsic variation and practical implications. 1988;Farrand Press, London.
41. Lund K.E., Nielsen H.H. Proteolysis in salmon (Salmo salar) during cold storage; effects of storage time and smoking process. Journal of Food Biochemistry. 25(5):2001;379-395.
42. Mørkøre T., Vallet J.L., Cardinal M., Gomez-Guillen M.C., Montero R., Torrissen O.J., Nortvedt R., Sigurgisladottir S., Thomassen M.S. Fat content and fillet shape of Atlantic salmon: relevance for processing yield and quality of raw and smoked products. Journal of Food Science. 66(9):2001;1348-1354.
43. Nickell D.C., Bromage N.R. The effect of timing and duration of feeding astaxanthin on the development and variation of fillet colour and efficiency of pigmentation in rainbow trout (Oncorhynchus mykiss). Aquaculture. 169(3-4):1998;233-246.
44. NF V 45-065 (1995). Poisson transforme. Saumon fume (pp. 1-19). Paris: Association Francaise de Normalisation (AFNOR).
45. NS 9402 Norwegian Standard (1994). Atlantic salmon, measurement of colour and lipid content.
46. Rasmussen R.S. Quality of farmed salmonids with emphasis on proximate composition, yield and sensory characteristics. Aquaculture Research. 32(10):2001;767-786.
47. Robb D.H.F., Kestin S.C., Warriss P.D. Muscle activity at slaughter: I. Changes in flesh colour and gaping in rainbow trout. Aquaculture. 182(3-4):2000;261-269.
48. Rørå A.M.B., Einen O. Effects of freezing on quality of cold-smoked salmon based on the measurements of physiochemical characteristics. Journal of Food Science. 68(6):2003;2123-2128.
49. Rørå, A. M. B., Furuhaug, R., Fjæra, S. O. & Skjervold, P. O. (in press). Salt diffusion in pre-rigor filleted Atlantic salmon. Aquaculture.
50. Rørå A.M.B., Kvå le A., Mørkøre T., Rørvik K.A., Steien S.H., Thomassen M.S. Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics. Food Research International. 31(8):1998;601-609.
51. Rørå A.M.B., Regost C., Lampe J. Liquid holding capacity, texture and fatty acid profile of smoked fillets of Atlantic salmon fed diets containing fish oil or soybean oil. Food Research International. 36(3):2003;231-239.
52. Schwartzberg H.G., Chao R.Y. Solute diffusivities in leaching processes. Food Technology. 36(February):1982;73-86.
53. Sheehan E.M., O'Connor T.P., Sheehy P.J.A., Buckley D.J., FitzGerald R. Effect of dietary fat intake on the quality of raw and smoked salmon. Irish Journal of Agricultural and Food Research. 35(1):1996;37-42.
54. Shenderyuk V.I., Bykowsky P.J. Salting and marinating of fish. Sikorski Z.E. Seafood: resources, nutritional composition, and preservation. 1990;147-162 CRC Press, Boca Raton, FL.
55. Sigurgisladottir S., Hafsteinsson H., Jonsson A., Lie Ø., Nortvedt R., Thomassen M., Torrissen O. Textural properties of raw salmon fillets as related to sampling method. Journal of Food Science. 64(1):1999;99-104.
56. Sigurgisladottir S., Sigurdardottir M.S., Ingvarsdottir H., Torrissen O.J., Hafsteinsson H. Microstructure and texture of fresh and smoked Atlantic salmon (Salmo salar L.) fillets from fish reared and slaughtered under different conditions. Aquaculture Research. 32(1):2001;1-10.
57. Sigurgisladottir S., Sigurdardottir M.S., Torrissen O., Vallet J.L., Hafsteinsson H. Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets. Food Research International. 33(10):2000;847-855.
58. Skrede G., Storebakken T. Instrumental colour analysis of farmed and wild Atlantic salmon when raw, baked and smoked. Aquaculture. 53(3-4):1986;279-286.
59. Skrede G., Storebakken T., Næs T. Color evaluation in raw, baked and smoked flesh of rainbow trout (Onchorhynchus mykiss) fed astaxanthin or canthaxanthin. Journal of Food Science. 55(6):1990;1574-1578.
60. Spinelli J. High pressure injection used to add salt to sablefish fillets. Marine Fisheries Review. 44(12):1982;24.
61. Storey R.M. Smoking. Aitken A., Mackie I.M., Merritt J.H., Windsor M.L. Fish handling & processing. 1982;98-114 Ministry of Agriculture, Fisheries & Food, Edinburgh, UK.
62. Taylor R.G., Fjaera S.O., Skjervold P.O. Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment. Journal of Food Science. 67(6):2002;2067-2071.
63. Torrissen O.J., Sigurgisladottir S., Slinde E. Texture and technological properties of fish. Kestin S.C., Warriss P.D. Farmed Fish Quality. 2001;42-57 Fishing News Books, Blackwell Science Ltd, Oxford, UK.
64. Vyncke W. Direct determination of the thiobarbituric acid value in trichloroacetic acid extrects of fish as a measure of oxidative rancidity. Fette, Seifen, Anstrichmittel. 72(12):1970;1084-1087.
65. Vyncke W. Evaluation of direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scombrus L.). Fette, Seifen, Anstrichmittel. 77(6):1975;239-240.
66. Wang D., Correia L.R., Tang J. Modeling of salt diffusion in Atlantic salmon muscle. Canadian Agricultural Engineering. 40(1):1998;29-34.
67. Wang D., Tang J., Correia L.R., Gill T.A. Postmortem changes of cultivated Atlantic salmon and their effects on salt uptake. Journal of Food Science. 63(4):1998;634-637.
68. Wang D., Tang J., Correia L.R. Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis. Journal of Food Engineering. 43(2):2000;115-123.
69. Xargayo, M., Lagares, J., Fernandez, E., Ruiz, D., & Borrell, D. (2002). Marination of fresh meats by means of spray effect: influence of spray injection on the quality of marinated products (pp. 1-10). Available from: www.metalquimia.com.