S. Sigurgisladottir et al., Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar), FOOD RES IN, 33(10), 2000, pp. 857-865
The changes in microstructure and texture during smoking of fresh and froze
n/thawed Atlantic salmon was studied in fish from three different origins;
ocean-ranched Atlantic salmon (Salmo salar) from Iceland and two groups of
farmed Atlantic salmon from northern and western Norway. The muscle fibers
from the frozen and thawed fish shrank, and the extracellular space increas
ed compared to the fresh muscle. The muscle fibers from salmon fillets with
smaller fiber diameter shrank to a less extent than fibers from salmon mat
erial with a larger fiber diameter. After smoking the space between the fib
ers and the fiber shrinkage increased to a higher extent in the muscle from
the salmon that were frozen prior to smoking than muscle smoked from fresh
salmon. The initial cross-sectional area of the fibers was not found to be
related to the yield during smoking. (C) 2000 Elsevier Science Ltd. All ri
ghts reserved.