Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage.
J Sci Food Agric
; 95(4): 708-14, 2015 Mar 15.
Article
em En
| MEDLINE
| ID: mdl-24862325
ABSTRACT
BACKGROUND:
Aquacultured King salmon (Oncorhynchus tshawytscha) pieces were dry brined with a salt/brown sugar mix, dipped in liquid smoke for 3 min, vacuum packed, high hydrostatic pressure (HHP) treated at 600 or 200 MPa for 5 min and stored at 4 °C for up to 40 days.RESULTS:
The surface redness (average a*) of the samples increased after dry brining, then decreased after liquid smoke treatment. HHP did not change the outside color of liquid-smoked samples. However, the inside color changed depending on pressure. HHP-treated control samples without dry brining and liquid smoking changed to a pale pink color. HHP at 600 MPa resulted in a significant increase in hardness. Compared with fresh samples, dry-brined samples had reduced water activity, while samples dipped in liquid smoke had lower pH values.CONCLUSION:
Dry brining and liquid smoking protect the outside color of salmon against changes caused by HHP. The increase in hardness may counteract the softening of the smoked salmon tissue over time.Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Sais
/
Fumaça
/
Alimentos Marinhos
/
Oncorhynchus
/
Sacarose Alimentar
/
Armazenamento de Alimentos
/
Conservação de Alimentos
Limite:
Animals
País/Região como assunto:
Oceania
Idioma:
En
Revista:
J Sci Food Agric
Ano de publicação:
2015
Tipo de documento:
Article
País de afiliação:
Nova Zelândia