Effect of cold-smoking and drying on the textural properties of farmed Atlantic salmon (Salmo salar)

Atlantic salmon fillets were brine-salted, chilled and cold smoked for different times to gain knowledge about the effect of smoking and drying on the quality and acceptability of cold-smoked salmon. Textural properties were determined instrumentally and by sensory evaluation. Salt content ranged from 2.2 to 3.6% salt in water phase salt (WPS) with the highest levels in fillets smoked and dried for 8 h. Moisture content varied inversely with salt, and total fat increased with increasing smoking time. Break strength increased significantly with decrease in moisture. Although there was a highly significant correlation between instrumental texture data and sensory data for cohesiveness and bite resistance, the instrumental method was more discriminating. Panelists found significant differences in texture, juiciness and overall acceptability, and preferred samples which were smoked and dried for longer time periods. [Article copies available for a fee from The Haworth Document Delivery Service: 1-800-342-9678. E-mail address: [email protected] <Website: http://www.haworthpressinc.com>]