The use of atomized purified condensed smoke (PCS) in cold-smoke processing of Atlantic salmon - Effects on quality and microbiological stability of a lightly salted product

Abstract

A novel technology for smoking of muscle foods is atomization of purified condensed smoke (PCS). The use of PCS is supported by the European Union and is considered healthier than traditional smoke-processing and is nowadays widely used in meat processing. However, scant information regarding the potential of PCS-processing of seafood is available. The aim of the present study was to study PCS-processing of lightly salted salmon added a gradient of potassium lactate (KL), and its effect on product quality. As a reference, traditionally cold smoked salmon (CSS) smoked with beech chips was used. The study stated that PCS-processing inhibit bacterial growth (aerobic plate count, and lactic acid bacteria) and thereby has potential to enhance the shelf life of CSS. Combination of barriers such as decreased water activity (aw) and pH were of highly importance, whereas the effect of phenolic compounds and added KL were minor. PCS-processed salmon was moreover firmer, darker, and slightly less reddish and yellowish compared to those smoked traditionally. Fillet appearance and firmness were both found related to muscle aw, showing the importance of optimizing the ratio between drying and atomization to obtain a PCS processed high-quality CSS.