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  • Title: Characteristics of formed Atlantic salmon jerky.
    Author: Oberholtzer AS, Dougherty MP, Camire ME.
    Journal: J Food Sci; 2011 Aug; 76(6):S396-400. PubMed ID: 22417521.
    Abstract:
    UNLABELLED: Smoked salmon (Salmo salar L.) processing may generate large amounts of small pieces of trimmed flesh that has little economic value. Opportunities exist to develop new added-value foods from this by-product. Brining was compared with dry salting for the production of formed salmon jerky-style strips that were then smoked. The formulations also contained brown sugar and potato starch. Salted samples had higher salt concentrations and required less force to break using a TA-XT2 Texture Analyzer. Brined samples contained more fat and were darker, redder and more yellow than the salted samples. Processing concentrated omega-3 fatty acids compared with raw salmon, and the brined jerky had the highest omega-3 fatty acid content. A panel of 57 consumers liked the appearance and aroma of both samples equally (approximately 6.7 for appearance and 6.3 for aroma on the 9-point hedonic scale. Higher acceptability scores for taste, texture, and overall quality were given to the brined product (6.7 to 6.9 against 6.2 to 6.3). PRACTICAL APPLICATION: Salmon trim from smoking facilities can be utilized to produce a jerky that is a good source of omega-3 fatty acids, simultaneously adding value and reducing the waste stream.
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