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 (SCI-Expanded) 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 (SCI-EXPANDED), Scopus
  • Page Numbers: pp.708-714
  • Çanakkale Onsekiz Mart University Affiliated: Yes

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.