Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring
Martinez, Olaia; Salmerón, Jesús; Guillén, María D; Casas, Carmen (2011)
Martinez, Olaia
Salmerón, Jesús
Guillén, María D
Casas, Carmen
Julkaisusarja
Agricultural and Food Science
Volyymi
20
Numero
3
Sivut
217-227
MTT Agrifood Research Finland The Scientific Agricultural Society of Finland
2011
Julkaisun pysyvä osoite on
http://urn.fi/URN:NBN:fi-fe2015090311423
http://urn.fi/URN:NBN:fi-fe2015090311423
Tiivistelmä
The use of smoke flavourings for the processing of salmon has begun to substitute traditional smoking methods. This review examines the quality issues associated with salted salmon smoked by this technique along the salting and smoking steps. Firstly, the evidence is examined to determine whether dry or brine salting is better for salmon flesh destined to be treated by liquid smoking. Secondly, influence of liquid smoking on the sensorial, physicochemical and textural characteristics of the flesh are described, as are its effects on potential spoilage organisms.