Quality of cold smoked salmon collected in one French hypermarket during a period of 1 year

详细信息    查看全文

• 作者：Espe ; Marit ; Kiessling ; Anders ; Lunestad ; Bjø ; rn-Tore ; Torrissen ; Ole J. ; Rø ; rå ; Anna Maria Bencze
• 关键词：Atlantic salmon ; Smoked quality ; Provenance ; Microbiological quality ; Chemical composition
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2004
• 出版时间：September, 2004
• 年：2004
• 卷：37
• 期：6
• 页码：627-638
• 全文大小：377 K

文摘

Smoked Atlantic salmon was collected from a French hypermarket every second month during a period of 1 year (October 2000–August 2001). Salmon provenances were Norwegian, Scottish and Irish, but were all salted and smoked within France by four commercial smoking houses. Country of origin had only minor effect upon chemical composition of the smoked salmon. Generally Irish fish had a higher colour score (Roche), were redder, yellower and contained more cantaxanthin as compared to Norwegian salmon. Astaxanthin and PUFA were higher and tocopherol lesser in Norwegian salmon compared to Irish. Scottish salmon was between the Irish and the Norwegian.