Effects of salting technology and smoking protocol on yield and quality of hot-smoked Atlantic salmon (Salmo salar L.)

摘要

This study determined the effects of different salting technologies (injection versus.dry-salting) and smoking protocols (smoked before, together with, or after the heatingprocess) on the processing yield, and physiochemical- and microbiological qualityof hot-smoked Atlantic salmon (Salmo salar L.) fillets throughout 24-days cold-storage(4°C). Obtained results showed injection-salted fillets to have higher yields, similarcolorimetric- and textural properties, and contents of phenols as compared to thosedry salted. The smoking protocol was moreover found to be the main discriminantaffecting colorimetric- and textural properties of the different products. Hot-smokedfillets, independent of applied protocol, showed good microbiological stability thatindicates physiochemical properties to be of highest importance when a protocolshould be recommended. Consequently, due to highest yield, darker and less firm filletsit is recommended that hot-smoked Atlantic salmon should be processed by theinjection of brine, followed by cold-smoking and thereafter heating of the product.Practical applicationsAmong producers of hot-smoked Atlantic salmon, there is a large variation in processingprotocols, and many smokehouses have their own in-house receipt that isreflected by the variation of products available on the market. In this study, severalcombinations of salting and smoking protocols have been evaluated related to qualityand microbiological stability and are, therefore, highly relevant for the industry.