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USE OF IMMERSION AND VACUUM IMPREGNATION IN MARINATED SALMON ( SALMO SALAR ) PRODUCTION
Author(s) -
LARRAZÁBALFUENTES MARÍA JOSÉ,
ESCRICHEROBERTO ISABEL,
CAMACHOVIDAL MARÍA DEL MAR
Publication year - 2009
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2008.00278.x
Subject(s) - marination , salmo , chemistry , food science , immersion (mathematics) , salting , sugar , vacuum packing , fishery , fish <actinopterygii> , biology , mathematics , pure mathematics
The kinetics of mass transfer during the production of marinated salmon were compared for the traditional dry processing method (D) and alternative processes involving immersion in ternary solution (sucrose and NaCl), both at atmospheric pressure (I) and with vacuum pulse (VI). The evolution of water activity, moisture, salt and sugar content and weight loss was measured during marination trials. Immersion marination (I and VI) processes reduced both the process time (approximately 85%) and the weight loss (approximately 48%), increasing yield.PRACTICAL APPLICATIONS The results of this article can be used by processing industries for the elaboration of salmon. The technologies of marinating salmon by immersion in ternary solution, with (IV) and without (I) vacuum pulse, have advantages in comparison with dry marinating technology. These are related principally to a reduction of processing time by 50% and of weight loss by 48%. Considering the growth of the production and consumption of salmon at a world level, we think that marinating technologies by immersion in an osmotic solution represent a good alternative to the industrialized production of marinated salmon.