Astruc Thierry, Vénien Annie, Clerjon Sylvie, Favier Raphael, Loison Olivier, Mirade Pierre-Sylvain, Portanguen Stéphane, Rouel Jacques, Lethiec Mailys, Germond Arno
INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France.
Labeyrie Fine Foods, 40230 Saint-Geours-de-Maremne, France.
Heliyon. 2022 Oct 25;8(11):e11245. doi: 10.1016/j.heliyon.2022.e11245. eCollection 2022 Nov.
Smoked fish fillets are pre-salted as a food conservation and quality preservation measure. Here we investigated biochemical and sensory aspects of smoked salmon fillets. Left-side salmon fillets were dry-salted while the right-side fillets underwent a mixed salting method consisting of an injection of saturated brine followed by surface application of dry salt. After 6 h of salting, all the fillets were smoked. At each step of the process, quality was evaluated using instrumental measurements (pH, color, texture, water content, salt content, a), and lipid distribution was visualized by MRI. Mixed-salted fillets had a higher salt content than dry-salted fillets and variability in salt distribution was dependent on the salting process. However, these variations had no effect on pH, color or texture, which showed similar values regardless of salting method. Fatty areas had a lower salt content due to slower diffusion of aqueous salt solutions through them. Mixed salting speeds up the salting of the muscle without significantly affecting the quality traits of the salmon fillet.
烟熏鱼片经过预腌制，作为一种食品保存和质量保持措施。在此，我们研究了烟熏三文鱼片的生化和感官方面。左侧三文鱼片采用干腌法，而右侧鱼片采用混合腌制法，即先注射饱和盐水，然后在表面涂抹干盐。腌制6小时后，所有鱼片进行烟熏处理。在加工的每个步骤，使用仪器测量（pH值、颜色、质地、水分含量、盐分含量、a值）评估质量，并通过磁共振成像（MRI）观察脂质分布。混合腌制的鱼片比干腌的鱼片盐分含量更高，盐分分布的变异性取决于腌制过程。然而，这些变化对pH值、颜色或质地没有影响，无论腌制方法如何，这些指标的值都相似。由于盐水溶液在脂肪区域扩散较慢，脂肪区域的盐分含量较低。混合腌制加快了肌肉的腌制速度，而不会显著影响三文鱼片的质量特性。
