Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring

Authors

• Olaia Martinez Departamento de Farmacologia y Ciencias de los Alimentos, Facultad de Farmacia, Universidad del País Vasco (UPV) 01006-Vitoria, Spain
• Jesús Salmerón Departamento de Farmacologia y Ciencias de los Alimentos, Facultad de Farmacia, Universidad del País Vasco (UPV) 01006-Vitoria, Spain
• María D. Guillén Departamento de Farmacologia y Ciencias de los Alimentos, Facultad de Farmacia, Universidad del País Vasco (UPV) 01006-Vitoria, Spain
• Carmen Casas Departamento de Farmacologia y Ciencias de los Alimentos, Facultad de Farmacia, Universidad del País Vasco (UPV) 01006-Vitoria, Spain

DOI: https://doi.org/10.2137/145960611797471543

Keywords:

salmon, liquid smoke flavouring, dry and brine salting

Abstract

The use of smoke flavourings for the processing of salmon has begun to substitute traditional smoking methods. This review examines the quality issues associated with salted salmon smoked by this technique along the salting and smoking steps. Firstly, the evidence is examined to determine whether dry or brine salting is better for salmon flesh destined to be treated by liquid smoking. Secondly, influence of liquid smoking on the sensorial, physicochemical and textural characteristics of the flesh are described, as are its effects on potential spoilage organisms.;