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Published 2003

Read in Norwegian

Publication details

Journal : Journal of Food Science , vol. 68 , p. 2123–2128 , 2003

International Standard Numbers :
Printed : 0022-1147
Electronic : 1750-3841

Publication type : Academic article

Contributors : Rørå, Anna Maria Bencze; Einen, Olai

Issue : 6

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian


How the quality of cold-smoked Atlantic salmon (Salmo salar) is affected by freezing the raw fish as whole fish, as gutted fish, and as fillets before smoking, and by freezing the finished product after smoking was studied. Freezing before smoking resulted in increased product yield and water content, but softer texture and increased K-value. Freezing reduced the content of astaxanthin but increased the lightness and the color intensity of the flesh. Gaping increased when the fish was frozen as fillets before smoking. Freezing only after smoking led to fewer changes in quality than freezing before smoking, whereas refreezing the finished products had little additional effect on quality.