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

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dc.authoridAYVAZ, Zayde/0000-0002-8102-0577
dc.contributor.authorKong, Kelvin Jia Wey
dc.contributor.authorAlcicek, Zayde
dc.contributor.authorBalaban, Murat O.
dc.date.accessioned2025-01-27T20:22:24Z
dc.date.available2025-01-27T20:22:24Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBACKGROUNDAquacultured 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
dc.identifier.doi10.1002/jsfa.6754
dc.identifier.endpage714
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue4
dc.identifier.pmid24862325
dc.identifier.scopus2-s2.0-84922387822
dc.identifier.scopusqualityQ1
dc.identifier.startpage708
dc.identifier.urihttps://doi.org/10.1002/jsfa.6754
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21869
dc.identifier.volume95
dc.identifier.wosWOS:000349396000008
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectKing salmon
dc.subjectdry brining
dc.subjectliquid smoke
dc.subjecthigh pressure
dc.subjectrefrigerated storage
dc.titleEffects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage
dc.typeArticle

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