Effects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon

AYVAZ Z. , Balaban M. O. , Kong K. J. W.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.41, no.1, 2017 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 1
  • Publication Date: 2017
  • Doi Number: 10.1111/jfpp.12791


King salmon (Oncorhynchus tschawytscha, Walbaum, 1792) samples from the top, belly and tail parts of fillets were brined (8% salt wet brine WB, salt dry brine S, 1:1 brown sugar : salt dry brine DB) for 18h, and dipped in liquid smoke (LS) for 3 mins. S and DB significantly reduced moisture content and a(w) after brine, while WB increased moisture content. Therefore, yield decreased with S and DB, while it increased with WB. Color was measured by image analysis. S and DB reduced average L* (darker) while increasing a* and b* (more saturated color). Conversely WB increased L* and reduced a* and b*. LS increased a* and b*, both after 1(st) and 2(nd) dipping. Color non-homogeneity (CCI) increased after S and DB, while decreasing after WB. Visual texture (TCI) increased after S, but decreased after WB and DB. LS application reduced both CCI and TCI. There were significant differences in texture profile analysis parameters due to sample location, and due to treatments. Hardness increased four times after S, and three times after DB, while it did not change after WB. It is possible to modulate the final moisture content, a(w), color, visual attributes, and texture by applying different brining methods, and LS dipping regimes for smoked King salmon.