Effects of freezing on quality of cold-smoked salmon based on the measurements of physiochemical characteristics
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
Issue : 6
Links
:
DOI
:
doi.org/10.1111/j.1365-2621.20...
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
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.
