Fat Content and Fillet Shape of Atlantic Salmon: Relevance for Processing Yield and Quality of Raw and Smoked Products |
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| Authors: | T Mørkøre JL Vallet M Cardinal MC Gomez-Guillen P Montero OJ Torrissen R Nortvedt S Sigurgisladottir MS Thomassen |
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| Affiliation: | Authors Mørkøreand Thomassen are with AKVAFORSK, Institute of Aquaculture Research Ltd., P.O. Box 5010, N-1432 Aas, Norway.;Authors Valletand Cardinal are with the Laboratoire Génie Alimentaire, IFREMER, Nantes, France.;Authors Gomez-Guillen and Montero are with Consejo Superior de Investigacions Cientàficas, Instituto del Frio, Madrid, Spain.;Author Torrissen is with the Institute of Marine Research, Austevoll, Norway.;Author Nortvedt is with the Institute of Nutrition, Directory of Fisheries, Bergen, Norway.;Author Sigurgisladottir is with Matra, Technological Institute of Iceland, Reykjavik, Iceland. |
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| Abstract: | ABSTRACT: Relevance of fat content and fillet shape of Atlantic salmon for quality and yield during smoking processing was investigated. Fat content significantly influenced quality of raw and smoked products, although the interactions varied according to the raw material used and smoking temperature. In raw and smoked fillets, increasing fat content coincided with increasing L* and b*-values and decreasing fat holding capacity. In smoked salmon, fat content also correlated positively to the a*-value, smoke-intensity-/wood-fire flavor and fatty texture, and negatively to water holding capacity and shear-force. Weight loss during salting and smoking decreased with increasing fat content, and voluminous shaped fillets gave higher yield than slim fillets. Keywords: Atlantic salmon, fat content, fillet shape, salmon quality, processing |
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