Salt diffusion in pre-rigor filleted Atlantic salmon

Aquaculture

Volumn 232, Issue 1-4, 2004, Pages 255-263

  Bencze Rørå, Anna Maria ^a   Furuhaug, Roar ^b   Fjæra, Svein Olav ^b   Skjervold, Per Olav ^b  

^a NOFIMA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Atlantic salmon; Brine; Pre rigor; Salt diffusion; Smoked

Indexed keywords

SALMONID;

SALMO; SALMO SALAR;

EID: 1542291401     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0044-8486(03)00460-5     Document Type: Article

References (39)

1. Bannerman, A., Horne, J., 2001. Recommendations for the Production of Smoked Salmon. Ministry of Agriculture, Fisheries and Food, Torry Research Station. Torry Advisory Note 5, 1-5.
2. Birkeland S., Skåra T., Bjerkeng B., Rørå A.M.B. Product yield and gaping in cold-smoking of Atlantic salmon (Salmo salar) fillets as influenced by different injection-salting techniques. J. Food Sci. 2003;. (in press).
3. Bligh E.G., Duclos-Rendell R. Chemical and physical characteristics of lightly salted minced cod (Gadus morhua). J. Food Sci. 51(1):1986;76-78.
4. 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 Res. Int. 34:2001;537-550.
5. Chan W.S., Toledo R.T., Deng J. Effect of smokehouse temperature, humidity and air flow on smoke penetration into fish muscle. J. Food Sci. 40:1975;240-243.
6. 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. J. Food Eng. 49:2001;141-151.
7. Deng J.C. Effect of freezing and frozen storage on salt penetration in to fish muscle immersed in brine. J. Food Sci. 42:1977;348-351.
8. Dieuzeide, R., Novella, M., 1951. Essai sur la technique des salai-sons de poissons. Algiers: Bulletin no 167. Station Experimentale d'Aquaculture de Catiglione, Inspection Generale de l'Agriculture.
9. Einen O., Guerin T., Fjæra S.O., Skjervold P.O. Freezing of fillets pre- or post-rigor of Atlantic salmon. Aquaculture. 212:2002;129-140.
10. Espe M., Nortvedt R., Lie O., 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 Chem. 75:2001;411-416.
11. Freixenet L. Sprühinjektion bei Fleisch. Einfluâ des Pökellakedruckes auf die Qualität der Produkte. Fleischwirtschaft. 73:1993;504-514.
12. Horner W.F.A. Preservation of fish by curing (drying, salting and smoking). Hall G.M. Fish Processing Technology. 1993;30-72 Black Academic and Professional/VCH, New York.
13. Huang Y., Cavinato A.G., Mayes D.M., Bledsoe G.E., Rasco B.A. Nondestructive predication of moisture and sodium chloride in cold smoked Atlantic salmon (Salmo salar). J. Food Sci. 67:2002;2543-2547.
14. Jason A.C. Effects of fat content on diffusion of water in fish muscle. J. Sci. Food Agric. 16:1965;281-288.
15. 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. J. Food Sci. 67:2002;2095-2099.
16. Lautenschlager R. Diffusion of sodium chloride and sodium nitrite in raw meat model systems. Proceedings of the 41st Int. Cong. Meat Sci. Tech., August 20-25, 1985. vol. 2:1985;507-508 American Meat Science Association, San Antonio, IL.
17. Lowry O.H., Rosebrough N.J., Farr A.L., Randell R.J. Protein measurement with the Folin phenol reagent. J. Biol. Chem. 193:1951;265-275.
18. Michie I. Causes of downgrading in the salmon farming industry. Kestin S.C., Warriss P.D. Farmed Fish Quality. 2001;129-136 Blackwell Science, UK.
19. 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. J. Food Sci. 66:2001;1348-1354.
20. NF V45-065 Poisson transformé. Saumon fumé 1997;Norme AFNOR, Paris, France.
21. Norwegian Standards Association, 1996. Forslag til norsk standard for trimmings-og skinningsgrader av laksefilet (Proposal on Norwegian standard for trimming and skinning grades of salmon fillet). NAS report no 1/96. Norwegian Standards Association, Oslo. 7 pp.
22. OJEC, 1998. Official Journal of European Communities L257. Commission Directive 98/64/EC.
23. Rørå A.M.B., Kvåle 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 Res. Int. 31:1998;601-609.
24. Schwartzberg H.G., Chao R.Y. Solute diffusivities in leaching processes. Food Technol. 36:1982;73-86.
25. Sheehan E.M., O'Connor T.P., Sheehy P.J.A., Buckley D.J., FitzGerald R. Effects of dietary fat intake on the quality of raw and smoked salmon. Ir. J. Agric. Food Res. 35:1996;37-42.
26. 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 Res. Int. 33:2000;847-855.
27. 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. Aquac. Res. 32:2001;1-10.
28. Skjervold P.O., Fjæra S.O., Østby P.B. Rigor in Atlantic salmon as affected by crowding stress prior to chilling before slaughter. Aquaculture. 175:1999;93-101.
29. Skjervold P.O., Fjæra S.O., Østby P.B., Einen O. Live-chilling and crowding stress before slaughter of Atlantic salmon (Salmo salar). Aquaculture. 192:2001;265-280.
30. Skjervold P.O., Rørå A.M.B., Fjæra P.O., Synstad A., Vorre A., Einen O. Effects of pre-, in- or post-rigor filleting of live chilled Atlantic salmon. Aquaculture. 194:2001;315-326.
31. Skjervold P.O., Fjæra S.O., Snipen L. Predicting live-chilling dynamics of Atlantic salmon (Salmo salar). Aquaculture. 209:2002;187-197.
32. Storey R.M. Smoking. Aitken A., Mackie I.M., Merritt J.H., Windsor M.L. Fish Handling and Processing. 1982;98-114 Ministry of Agriculture, Fisheries and Food, Edinburgh.
33. Taylor R.G., Fjæra S.O., Skjervold P.O. Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment. J. Food Sci. 67:2002;2067-2071.
34. Truelstrup Hansen L., Gill T., Huss H.H. Effects of salt and storage-temperature on chemical, microbiological and sensory changes in cold-smoked salmon. Food Res. Int. 28:1995;123-130.
35. Truelstrup Hansen L., Gill T., Drewes Rontved S., Huss H.H. Importance of autolysis and microbiological activity on quality of cold-smoked salmon. Food Res. Int. 29:1996;181-188.
36. Truelstrup Hansen L., Røntved S.D., Huss H.H. Microbiological quality and shelf-life of cold-smoked salmon from three different processing plants. Food Microbiol. 15:1998;137-150.
37. Wang D., Tang J., Correia L.R., Gill T.A. Postmortem changes of cultivated Atlantic salmon and their effects on salt uptake. J. Food Sci. 63:1998;634-637.
38. Wang D., Correia L.R., Tang J. Modelling salt diffusion in Atlantic salmon muscle. Can. Agric. Eng. 40:1998;29-33.
39. Wang D., Tang J., Correia L.R. Salt diffusivities and salt diffusion in Farmed Atlantic salmon muscle as influenced by rigor mortis. J. Food Eng. 43:2000;115-123.