title: Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage.
abstract: BACKGROUND
  Aquacultured King salmon (Oncorhynchus tshawytscha) pieces were dry brined with a salt/brown sugar mix, dipped in liquid smoke for 3 min, vacuum packed, high hydrostatic pressure (HHP) treated at 600 or 200 MPa for 5 min and stored at 4 °C for up to 40 days.
  
  
  RESULTS
  The surface redness (average a*) of the samples increased after dry brining, then decreased after liquid smoke treatment. HHP did not change the outside color of liquid-smoked samples. However, the inside color changed depending on pressure. HHP-treated control samples without dry brining and liquid smoking changed to a pale pink color. HHP at 600 MPa resulted in a significant increase in hardness. Compared with fresh samples, dry-brined samples had reduced water activity, while samples dipped in liquid smoke had lower pH values.
  
  
  CONCLUSIONS
  Dry brining and liquid smoking protect the outside color of salmon against changes caused by HHP. The increase in hardness may counteract the softening of the smoked salmon tissue over time.
authors.affiliation: Chemical and Materials Engineering Department, University of Auckland, Auckland, New Zealand.
authors.forename: Kelvin Jia Wey
authors.initials: KJ
authors.lastname: Kong
authors.forename: Zayde
authors.initials: Z
authors.lastname: Alçiçek
authors.forename: Murat O
authors.initials: MO
authors.lastname: Balaban
mesh_terms: D000818:Animals; D017756:Aquaculture; D055598:Chemical Phenomena; D019422:Dietary Sucrose / Q000009:adverse effects / Q000737:chemistry*; D018857:Food Packaging; D005519:Food Preservation; D061353:Food Storage; D006244:Hardness; D006863:Hydrogen-Ion Concentration; D006874:Hydrostatic Pressure / Q000009:adverse effects; D055595:Mechanical Phenomena; D009520:New Zealand; D017683:Oncorhynchus / Q000378:metabolism / Q000382:microbiology; D010860:Pigments, Biological / Q000032:analysis / Q000378:metabolism; D012034:Refrigeration; D012492:Salts / Q000009:adverse effects / Q000737:chemistry*; D017747:Seafood / Q000032:analysis* / Q000191:economics / Q000382:microbiology; D012906:Smoke / Q000009:adverse effects; D013499:Surface Properties; D014618:Vacuum; D014867:Water / Q000032:analysis
chemical_list: D019422:Dietary Sucrose; D010860:Pigments, Biological; D012492:Salts; D012906:Smoke; C017082:brine; D014867:Water
keywords: King salmon; dry brining; high pressure; liquid smoke; refrigerated storage