CORDIS bietet Links zu öffentlichen Ergebnissen und Veröffentlichungen von HORIZONT-Projekten.
Links zu Ergebnissen und Veröffentlichungen von RP7-Projekten sowie Links zu einigen Typen spezifischer Ergebnisse wie Datensätzen und Software werden dynamisch von OpenAIRE abgerufen.
Leistungen
Pre-rigor filleting is becoming common in the farmed salmon industry. However, the effects this has on the smoked product have not been studied so far.
The effect of filleting salmon pre- or post-rigor on the texture, yield and sensory quality of the fresh and smoked product in weeks 0, 1, 2, 4 and 6 was studied. In short, the pre-rigor processing had little effect on the quality of smoked salmon, the most significant being reduced gaping, but other effects included slightly less hardness and toughness, more expressible moisture from fresh, but not smoked salmon.
The results have already been and will be published in scientific journals and in conferences and meetings with the industry, and by making reports from the project available at the web site. The industry is interested in the results because this method has been catching on in recent years and studies of the effect on the end quality of smoked salmon have not been done yet.
Several benefits from using this method have been identified, such as reduced transport weight, better quality of by-raw materials and no storage required while the fish goes through rigor. This method is of great interest for the industry and according to our sources is becoming the industry standard for processing farmed salmon.
Further studies on for instance the time frame available before the fish enters rigor and on the microbiological quality of the fish processed this way are necessary. Also, to further reduce transport weight, packaging and transport methods should be developed to better suite transport of fillets instead of whole fish.
The study concerns 30 smoked salmons, chosen for their sensory criteria and typical of the European market. Five countries were retained for the need of this survey: France, The United Kingdom, Germany, Belgium and Italy, which alone count for 80 percent of sales in Europe. Consequently, we can say that more than 1000 consumers have tested the salmons and given their opinion.
According to this study, 80 percent of the consumers consider the appearance and the colour of the smoked salmon as being important criteria during purchasing.
5 groups of consumers having different preferences according to products were identified. Their preferences did not seem to be strongly linked to the consumer mother country. Each of the 5 groups of consumers approximately represented 20 percent European studied population.
Group 1 looks for smoked smelling and tasting (all kinds of smoking).
Group 2 appreciates low salted products and seems to be little sensitive to any sensory spoilage note.
Group 3 definitely prefers little salted and little smoked salmon and likes the «fish» note.
Group 4 likes salted products with a wood fire specific smelling.
Group 5 consumer establish their preferences according to the appearance (homogeneous) and the colour (orange) of the salmon slices.
It can be then easily understood that the Industry has to offer a large range of smoked salmon to satisfy all the consumers. Moreover, it seems that communication to the consumers could be done in another way, by means of informative labels on potential sensory characteristics of the sold products, low or high level of smoking or salting for instance.
Generally, this study also reveals, on the consumer market, the existence of products showing signs of sensory damage.
This study has shown that « smoked salmon » is a real European product for which the consumer appreciation is mostly independent of cultural frontiers. In this context, smoked salmon production and marketing network will play an important part in the years to come, to meet the consumers requirements. The results of this study represent a great help to achieve this aim.
Suche nach OpenAIRE-Daten ...
Bei der Suche nach OpenAIRE-Daten ist ein Fehler aufgetreten
Es liegen keine Ergebnisse vor