Effects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon

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dc.authoridAYVAZ, Zayde/0000-0002-8102-0577
dc.contributor.authorAyvaz, Zayde
dc.contributor.authorBalaban, Murat O.
dc.contributor.authorKong, Kelvin Jia Wey
dc.date.accessioned2025-01-27T21:03:44Z
dc.date.available2025-01-27T21:03:44Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractKing 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.
dc.description.sponsorshipTUBITAK
dc.description.sponsorshipThe financial support of TUBITAK for the yearlong visit of Dr. Ayvaz to the University of Auckland by the postdoctoral fellowship grant 2011-2012 is gratefully acknowledged.
dc.identifier.doi10.1111/jfpp.12791
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85011578798
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.12791
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27424
dc.identifier.volume41
dc.identifier.wosWOS:000394816700041
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectKing salmon
dc.subjectbrining
dc.subjectliquid smoke
dc.subjectmachine vision
dc.titleEffects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon
dc.typeArticle

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