A comparative study of organic- versus conventional Atlantic salmon. II. Fillet color, carotenoid- and fatty acid composition as affected by dry salting, cold smoking and storage
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- 作者：Jø ; rgen Lerfalla ; Jorgen.lerfall@hist.no" class="auth_mail" title="E-mail the corresponding author ; Eldar Å ; sgard Bendiksenb ; Jan Vidar Olsenc ; Marianne Ø ; sterliea
- 关键词：Organic Atlantic salmon ; Carotenoids ; Cold smoking ; Color ; Storage stability
- 刊名：Aquaculture
- 出版年：2016
- 出版时间：20 January 2016
- 年：2016
- 卷：451
- 期：Complete
- 页码：369-376
- 全文大小：561 K
文摘
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Only minor effects of carotenoid composition on the color of cold smoked filets were observed.
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Colorimetric changes during processing are mostly related to the fatty acid profile of the flesh.
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The salting step contributes most to losses of carotenoids during processing and storage.
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No differences were found in stability of presented carotenoids in organic- and conventional salmon.
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Loss of liquids during vacuum storage of smoked filets is related to the fatty acid composition of the flesh.