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  • Effect of Vacuum Tumbling With Direct Salting or B

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    Sakina Ali
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    This study examined the effects of vacuum tumbling trout fillets with direct salting or brining prior to smoking. Researchers at West Virginia University vacuum tumbled trout fillets with either 2% salt solution or direct application of 2% salt and measured changes in moisture, salt, and protein content during processing. Vacuum tumbling with direct salting resulted in greater moisture and salt absorption compared to brining. Both methods improved yields and accelerated moisture and salt absorption in smoked trout fillets compared to non-tumbled fillets.

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    Effect_of_Vacuum_Tumbling_with_Direct_Salting_or_B

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    This study examined the effects of vacuum tumbling trout fillets with direct salting or brining prior to smoking. Researchers at West Virginia University vacuum tumbled trout fillets with either 2% salt solution or direct application of 2% salt and measured changes in moisture, salt, and protein content during processing. Vacuum tumbling with direct salting resulted in greater moisture and salt absorption compared to brining. Both methods improved yields and accelerated moisture and salt absorption in smoked trout fillets compared to non-tumbled fillets.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views10 pages

    Effect of Vacuum Tumbling With Direct Salting or B

    Uploaded by

    Sakina Ali
    This study examined the effects of vacuum tumbling trout fillets with direct salting or brining prior to smoking. Researchers at West Virginia University vacuum tumbled trout fillets with either 2% salt solution or direct application of 2% salt and measured changes in moisture, salt, and protein content during processing. Vacuum tumbling with direct salting resulted in greater moisture and salt absorption compared to brining. Both methods improved yields and accelerated moisture and salt absorption in smoked trout fillets compared to non-tumbled fillets.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    See discussions, stats, and author profiles for this publication at: https://www.researchgate.

    net/publication/233359194

    Effect of Vacuum Tumbling with Direct Salting or Brining on Smoked Trout


    Fillets

    Article  in  Journal of Aquatic Food Product Technology · June 2003


    DOI: 10.1300/J030v12n03_04

    CITATIONS READS

    6 178

    4 authors, including:

    Patrick Brett Kenney R. A. Kiser


    West Virginia University West Virginia University
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    Effect of Vacuum Tumbling
    with Direct Salting or Brining
    on Smoked Trout Fillets
    J. S. Mathias
    S. Jittinandanana
    P. B. Kenney
    R. A. Kiser
    View publication stats

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