This Article Free Full Text (Free PDF) Free References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Similar articles in Web of Science Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Martinez, O. Articles by Casas, C. Search for Related Content Social Bookmarking                         What's this?

Sensorial and Physicochemical Characteristics of Salmon (Salmo salar) Treated by Different Smoking Processes during Storage

Department of Nutrition and Food Science, University of Basque Country, 01006 Vitoria, Spain

J. Salmerón

Department of Nutrition and Food Science, University of Basque Country, 01006 Vitoria, Spain

M.D. Guillén

Department of Nutrition and Food Science, University of Basque Country, 01006 Vitoria, Spain

C. Casas

Department of Nutrition and Food Science, University of Basque Country, 01006 Vitoria, Spain, mariacarmen.casas{at}ehu.es

This study compares the effects of four different smoking processes on the sensorial and physicochemical characteristics of Atlantic salmon (Salmo salar) fillets. Two commercial liquid smoke flavourings (FA and FB) and two types of wood used for cold-smoking wood smoke generation (BS: Beech wood and OS: Oak wood) are investigated. Comparisons were made over a 45 day storage period. Control salmon samples (Cn) (i.e., samples that underwent no smoke treatment of any kind) were characterised by their low colour intensity, firmness, fat release and fibrousness and high adhesiveness, pH, TBARS and TMA values, and a strong amine odour. Fillets treated with smoke flavouring FA showed characteristics very similar to those of the Cn samples, however their colour and smoke odour are more intense and their adhesiveness, amine odour and TMA values lower. Fish treated with smoke flavouring FB show low brightness and pH, but high firmness, elasticity, colour intensity and a high expressible water content. Salmon samples smoked with BS or OS smoke had a low intensity amine odour as well as low brightness, pH, TBARS and TMA values, high colour and smoke odour intensities, and a high fat release value. The effect of storage time on sensorial and physicochemical parameters was evident: the values recorded for certain characteristics decrease, such as, colour intensity, elasticity or firmness, and others increase, such as, amine odour, expressible water content or TMA, and some showing a linear relationship with time (elasticity or amine odour intensity).

Key Words: liquid smoke flavourings • smoking • Atlantic salmon • sensorial attributes • storage

Food Science and Technology International, Vol. 13, No. 6, 477-484 (2007)
DOI: 10.1177/1082013207087816


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?