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    Effects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon
    (Wiley, 2017) Ayvaz, Zayde; Balaban, Murat O.; Kong, Kelvin Jia Wey
    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. Practical ApplicationsDifferent brining methods allow control of moisture content, water activity, and texture of salmon. There is also a change in color. Liquid smoke dipping enables control of color, when considered together with the brining method. Liquid smoke also affects texture of wet brined salmon. Therefore, modulation of different physical properties is possible by applying brining and liquid smoke dipping combinations.
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    Öğe
    Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage
    (Wiley, 2015) Kong, Kelvin Jia Wey; Alcicek, Zayde; Balaban, Murat O.
    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. RESULTSThe surface redness (average a*) of the samples increased after dry brining, then decreased after liquid smoke treatment. HHP did not change the outside color of liquid-smoked samples. However, the inside color changed depending on pressure. HHP-treated control samples without dry brining and liquid smoking changed to a pale pink color. HHP at 600 MPa resulted in a significant increase in hardness. Compared with fresh samples, dry-brined samples had reduced water activity, while samples dipped in liquid smoke had lower pH values. CONCLUSIONDry brining and liquid smoking protect the outside color of salmon against changes caused by HHP. The increase in hardness may counteract the softening of the smoked salmon tissue over time. (c) 2014 Society of Chemical Industry