Journal article
Changes in liquid-holding capacity, water distribution and microstructure during chill storage of smoked salmon : Changes in smoked salmon during chill staorage
Division of Food Production Engineering, National Food Institute, Technical University of Denmark1
National Food Institute, Technical University of Denmark2
Section for Aquatic Process and Product Technology, National Institute of Aquatic Resources, Technical University of Denmark3
National Institute of Aquatic Resources, Technical University of Denmark4
Section for Aquatic Protein Biochemistry, National Institute of Aquatic Resources, Technical University of Denmark5
During recent years, increases in liquid loss and soft texture in cold smoked salmon have been reported, possibly due to increased lipid content and a change in muscle structure. These problems can lead to downgrading of the product. This study aimed to investigate the influence of raw material composition and chill storage on quality parameters of cold smoked salmon.
Initial smoked fish had a higher liquid-holding capacity (LHC) than samples stored for 20 days. Large fish lost more liquid than small fish. The difference in LHC was consistent with a change in water distribution, which could indicate denaturation of muscle protein. Studies of the microstructure showed the influence of both processing and chill storage.
An indication of lipid released from the cells was seen after 20 days of chill storage, which could be related to the reduced LHC at that time. Both raw material composition and chill storage affected the quality parameters of smoked salmon. This study has improved knowledge about the relationships between muscle structure, liquid-holding properties and water distribution in smoked salmon.
Copyright © 2007 Society of Chemical Industry.
| Language: | English |
|---|---|
| Publisher: | John Wiley & Sons, Ltd. |
| Year: | 2007 |
| Pages: | 2684-2691 |
| ISSN: | 04493257 , 00225142 and 10970010 |
| Types: | Journal article |
| DOI: | 10.1002/jsfa.3031 |
| ORCIDs: | Løje, Hanne and Hyldig, Grethe |
