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A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags.

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A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags.

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Rizo Parraga, AM.; Mañes Lázaro, V.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2015). A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags. Journal of Food Engineering. 149:44-50. doi:10.1016/j.jfoodeng.2014.10.009

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75477

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Title: A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags.
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] We aimed to optimise a new smoking-salting method using water-vapour permeable bags to obtain smoke-flavoured salmon. This involved a smoking-salting process with three salt doses (4, 6, 8 g salt/100 g fresh salmon) ...[+]
Subjects: Salting , Smoking , Smoke-flavoured salmon , Water vapour permeable bags , Liquid smoke
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 ) (eissn: 1873-5770 )
DOI: 10.1016/j.jfoodeng.2014.10.009
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.jfoodeng.2014.10.009
Thanks:
The authors gratefully acknowledge TUB-EX ApS (Taars, Denmark) for supplying the water vapour permeable bags and for providing all the necessary information about their use. Author A. Rizo is grateful to the Universitat ...[+]
Type: Artículo

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