| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1190705 | Food Chemistry | 2007 | 6 Pages |
The textural and physicochemical properties of fillets of farmed Atlantic salmon (Salmo salar) treated with two commercial liquid smoke flavourings (LS1 and LS2) were examined after 15, 30 and 45 days of storage at 2 °C in oxygen impermeable bags. Salmon flesh treated with LS1 was characterized by high water-soluble protein, fat and moisture contents, plus low hardness, fracturability, gumminess and chewiness, and a low alkali-insoluble protein content. These characteristics were similar to those of control salmon (not treated with liquid smoke flavouring). Storage time changed these properties similarly in both. Salmon flesh treated with LS2 was characterized by high hardness, fracturability, gumminess, chewiness and alkali-insoluble protein levels, plus low water-soluble protein, fat and moisture contents. Storage time appeared to have a far less important effect on salmon flesh treated with LS2.
