Relation of smoking parameters to the yield, colour and sensory quality ofsmoked Atlantic salmon (Salmo salar)

The relations between smoking parameters and the characteristics of salmon raw material were investigated with respect to yield, colour, flesh content of phenol and salt, and sensory properties. The fish studied were ocean ra nched salmon harvested in Iceland in July 1998 and farmed salmon from Norwa y slaughtered in October 1998 and April 1999. Seven treatments were applied on fresh or frozen raw material combining dry or brine salting with cold s moking at 20 or 30 degreesC. Electrostatic smoking was tested on dry-salted salmon fillets. The results show a lower yield after filleting and trimmin g with ocean ranched fish. Although freezing had little effect on yield, to tal loss was slightly greater, especially for fish with low fat content. Se nsory differences were also apparent. The brine salting technique resulted in lower losses. Fish with higher fat content gave a better yield after pro cessing, although careful control of the smoking procedure was required (es pecially at 30 degreesC) to avoid a case-hardening effect. With brine salti ng, salt uptake was higher for smaller, leaner fish. The phenol content of flesh depended on the technique and/or smoking temperature used, regardless of the fish studied. However, for a smoking temperature of 30 degreesC, th e flesh of smaller, leaner fish showed a higher phenol level. Smoking condi tions and preliminary treatment such as freezing produced similar differenc es in sensory characteristics, regardless of the fish studied, although sma ller, leaner individuals appeared to be mon sensitive to these processes. ( C) 2001 Elsevier Science Ltd. All rights reserved.