Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring

Abstract

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.