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  • Effect of Vacuum Tumbling With Direct Salting or B

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    Karina Menezes
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    This study examined the effects of vacuum tumbling trout fillets with direct salting or brining prior to smoking. Trout fillets were tumbled with either 2% salt solution, 4% salt solution, or 6% salt solution for 30 minutes under vacuum. Fillets were then cold smoked. Results showed that vacuum tumbling with 4% or 6% salt solutions increased moisture absorption and decreased moisture loss during smoking compared to fillets tumbled with 2% salt or non-tumbled control fillets. Vacuum tumbling trout fillets with brine prior to smoking helped retain moisture during processing.

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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. Trout fillets were tumbled with either 2% salt solution, 4% salt solution, or 6% salt solution for 30 minutes under vacuum. Fillets were then cold smoked. Results showed that vacuum tumbling with 4% or 6% salt solutions increased moisture absorption and decreased moisture loss during smoking compared to fillets tumbled with 2% salt or non-tumbled control fillets. Vacuum tumbling trout fillets with brine prior to smoking helped retain moisture during processing.

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

    Effect of Vacuum Tumbling With Direct Salting or B

    Uploaded by

    Karina Menezes
    This study examined the effects of vacuum tumbling trout fillets with direct salting or brining prior to smoking. Trout fillets were tumbled with either 2% salt solution, 4% salt solution, or 6% salt solution for 30 minutes under vacuum. Fillets were then cold smoked. Results showed that vacuum tumbling with 4% or 6% salt solutions increased moisture absorption and decreased moisture loss during smoking compared to fillets tumbled with 2% salt or non-tumbled control fillets. Vacuum tumbling trout fillets with brine prior to smoking helped retain moisture during processing.

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    © 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

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    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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