Atlantic salmon (Salmo salar,L) as raw material for the smoking industry. II: Effect of different smoking methods on losses of nutrients and on the oxidation of lipids |
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| Affiliation: | 1. Department of Biology, University of Bergen, 5020 Bergen, Norway;2. Comparative and Molecular Endocrinology Group, CCMAR, CIMAR Laboratório Associado, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;3. Max Planck-Genome Centre, Max Planck-Institute for Plant Breeding Research, Carl-von-Linné-Weg 10, D-50829 Köln, Germany;4. British Antarctic Survey — Natural Environment Research Council, High Cross, Madingley Road, Cambridge CB3 0ET, UK;5. Fiskey hf, 601 Akureyri, Iceland;1. NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;2. Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;1. IRSTEA,17 avenue de Cucillé, CS 64427, 35044, Rennes Cedex, France;2. IRCCyN, CNRS, BP 92101 – 1 rue de la Noë – 44321 Nantes Cedex 3, France |
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| Abstract: | The changes in total fat content, fatty acid composition, tocopherol, ascorbic acid, pH and oxidation were analysed in Atlantic salmon (Salmo salar, L.) in response to either cold smoking (20 or 30 °C) or electrostatic smoking. Both fresh and frozen fillets were dry-salted before smoking. The fish smoked were the lean ocean-ranched salmon caught off Iceland in June 1998 and farmed Norwegian salmon, slaughtered in either November 1998 or April 1999, differing in fresh fillet fat content from 84 to 169 g·kg−1 wet weight. The fresh material used in smoking significantly affected the smoking loss of nutritive components in the fillets. The leaner the fish the higher percentile loss in fillet fat. Ascorbic acid decreased about 80 percent from the fresh value, independent of smoking temperature (20 or 30 °C). The fish that were dry-salted and electrostatically smoked only lost about 10 percent of the fresh ascorbic acid content, independent of the type of raw material used, indicating a conserving effect on ascorbic acid by the electrostatic process. Also, the electrostatically smoked fish showed a smaller drop in fillet pH than cold-smoked fillets, while tocopherol was little affected by the smoking methods tested. |
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