Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage


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

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.95, no.4, pp.708-714, 2015 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 95 Issue: 4
  • Publication Date: 2015
  • Doi Number: 10.1002/jsfa.6754
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.708-714

Abstract

BACKGROUNDAquacultured King salmon (Oncorhynchus tshawytscha) pieces were dry brined with a salt/brown sugar mix, dipped in liquid smoke for 3 min, vacuum packed, high hydrostatic pressure (HHP) treated at 600 or 200 MPa for 5 min and stored at 4 degrees C for up to 40 days.