Use of smoking to add value to the salmoned trout

Brazilian Archives of Biology and Technology

Eduardo Oliveira Salán¹  Juliana Antunes Galvão¹  Marília Oetterer¹ 

[1] ,USP ESALQ Department of Agroindustry, Foods and NutritionPiracicaba SP ,Brasil

关键词: Fish conservation;    Salmoned trout;    Salmo salar;    agroindustry;   

DOI  :  10.1590/S1516-89132006000100007

来源: SciELO

【 摘 要 】

The objective of this study was to make a comparison between the characteristics of salmoned trout (Salmo truta) and salmon (Salmo salar) in terms of coloration (CIE L*a*b*), proximate composition, pH and sensory attributes of fresh and smoked fillets in order to obtain a possible alternative for the substitution of imported salmon for Brazilian salmoned trout as a commercial equivalent for retail sales. Results showed that no statistical difference was found for most of the sensory attributes analyzed and for pH. Although the coloration of the fillets presented a statistical difference, the trout presented a more intense coloration than the salmon, proving to be, therefore, convenient to agroindustry.

【 授权许可】

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