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Published 2003

Read in Norwegian

Publication details

Journal : Journal of Food Science , vol. 68 , p. 1743–1748 , 2003

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

Publication type : Academic article

Contributors : Birkeland, Sveinung; Skåra, Torstein; Bjerkeng, Bjørn; Rørå, Anna Maria Bencze

Issue : 5

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

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

Product yield and fillet gaping severity were determined in cold-smoked Atlantic salmon fillets subjected to injection-salting. Effects of process parameter settings (brine injection pressure, number of repeated injections, needle speed, injection of brine in 1 or 2 directions, and chilled fillet resting before smoking) were tested. Repeated injections increased the yield up to 5.3% (wt/wt). Increasing injection pressure significantly increased the severity of fillet gaping in smoked fillets by 18%. Brine injection directions or needle speed did not affect smoking yield. The stability of the injection system was high. The results show that choice of process parameter settings during injection-salting affects product yield after smoking.

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