Smoking is a very old method that many different people groups have used to preserve salmon against microorganism spoilage [1]. During the process of smoking salmon the fish is cooked and dehydrated which kills and impedes the activity of bacteria [2]. An important example of this is Clostridium botulinum, a harmful spore which can be present in seafood [3]. This spore is killed through high heat treatment that occurs during the smoking process.
Traditional smoked salmon has been well-respected by the Native Americans for a long period of time. They performed smoking rituals very carefully as they believed the Great Spirits would drive the salmon away if it was handled improperly [1]. Additionally, smoked salmon was also a common dish in Greek and Roman culture throughout history, commonly being eaten at large gatherings and celebrations [1].
During the Middle Ages, smoked salmon became a common part of people’s diet and were consumed in soups and salads [1]. The first smoking “factory” was from Poland in the 7th century A.D. [2]. In the 19th century, Jewish immigrants brought fish smoking from Eastern Europe to England and America [2]. The 19th century also marked the rising of American smoked salmon industry in the West Coast which it used Pacific salmon from Alaska and Oregon [1].
Salmon is a fish with high fat content and smoked salmon is a good source of Omega 3 fatty acid such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) [4] [5]. Studies have shown that a diet including Omega 3 fatty acids reduces the risk of cardiovascular diseases, macular degeneration, Alzheimer’s disease and certain types of cancer [6] [5]. Omega 3 fatty acids are also part of our nerve cells and brain cells [4], and as a result are likely important for developing fetuses and infants [6].
Moreover, smoked salmon has a high sodium content due to the salt added during brining and curing [5]. For example, three ounces of smoked salmon contains approximately 660 mg of sodium, compared to around 50 mg in the equivalent portion of fresh cooked salmon [5]. Although high salt content prevents the growth of microorganisms in smoked salmon by limiting water activity [5], overconsumption of sodium can lead to high blood pressure [7].
Smoked foods, including smoked salmon also contain nitrates and nitrites which are by-products of the smoking process [7]. Nitrites and nitrates can be converted into nitrosamines, some of which are carcinogenic [7]. However, smoked salmon is not a major source of nitrosamine exposure to humans [8].
As sodium chloride is known to contribute to hypertension [9], studies have been conducted in which part of the sodium chloride used in smoking salmon had been replaced by potassium chloride. The study shows that up to one third of the sodium chloride can be replaced by potassium chloride without changing the sensory properties of the smoked salmon [9]. Although potassium chloride has a bitter and metallic taste, the saltiness of the smoked salmon might have masked its undesirable flavor [9]. Moreover, potassium chloride is also associated with low blood pressure, making it a healthier alternative [9].
Nutrition Facts | Percentage daily value | |
---|---|---|
Calories (kcals) | 120 - 140 | |
Calories from fat (kcals) | 60 | |
Total fat (g) | 6g | 9% DV |
Saturated fat (g) | 3g | 15% DV |
Cholesterol | 40 mg | 13% DV |
Sodium | 430 mg | 18% DV |
Total Carbohydrates | 1g | 0% DV |
Protein | 12g | 23% DV |
Vitamin A | Trace | 2% DV |
Vitamin C | Trace | 0% DV |
Calcium | 11 mg | 0% DV |
Iron | 0.85 mg | 3% DV |
Sodium | 784 mg | |
Potassium | 175 mg |
*Based on a 2,000 calorie diet - Serving size: about 3 oz, (4 slices) cooked, about 85 grams
(Criteria directly from Fisheries Council of BC) [10]
Four factors contributing to the evaluation of salmon:
A Grade 1-quality fish when caught will be free from defects such as punctures, bites, cuts or disfiguring or open scars in the edible portion of the fish. The belly cavity and peritoneal lining must be intact. However, small, clean cuts or breaks in the lining or slight reddening of the peritoneum may be permitted. The flesh must be firm and resilient. Dressing must be thorough with no kidney tissue and no free blood left. Belly walls should be sound, indicating a healthy, well fed fish. Net marks that do not cut through the skin or bruise or soften the underlying flesh are permitted.
Fish in this category may exhibit some, but not all, defects in the different characteristics. The flesh may be soft to the extent that an impression from finger pressure will be retained. Small clean cuts, bites or punctures may be present. The belly cavity may have cuts, scrapes or some broken or cut ribs. Some ribs may be protruding as a result of belly burn. The belly lining may appear reddish due to slight belly burn.
Fish in this grade will be those salmon falling below Grade 2 but will be fit for human consumption.
Sexual maturity is also a major factor used to grade salmon. Characteristics addressed are: skin colouration, nose hooking, dorsal humping, belly-wall thickness, flesh colouration, oil content and flesh texture.
Canning Salmon in BC can be traced back to Alexander Loggie in 1870 who established the first recorded commercial cannery on the Fraser River. Canning soon became the preferred method of preserving salmon in BC growing from three canneries in 1876 to more than ninety by the turn of the century. Sockeye and Pink Salmon make up the majority of canned salmon, with the traditional product containing skin and bones – import sources of calcium and nutrients [10].
The enzymes of fish operate at an optimum temperature of about 5°C, the temperature of the water from which they came [11]. Bacteriologically sterile, fish still have a large number of bacteria in their slimy surface and digestive tracts. These bacteria multiply rapidly once the fish dies and start to attack the tissues. The growth of microorganism can greatly affect the quality of the salmon [11].
The salmon is first dressed and washed, then cut into pieces and filled in cans (previously sterilized) in saline. The cans must then undergo a double steaming process in a vacuum-sealed environment. The steam is pressurized at 121.1°C for 90 minutes to kill any bacteria. After heating, the cans are cooled under running water, dried and stored in a controlled environment between 10-15.5°C [11]. Before leaving the canneries, they are examined to ensure both the can integrity and safety of the fish.
The Canadian Food and Inspection Agency (CFIA) is responsible for policies, labeling requirements, permitted additives, and inspections for all fish products [12]. All establishments which process fish for export or inter-provincial trade must be registered federally and implement a Quality Management Program (QMP) plan [12].
Cooking low-acid food items in a retortable pouch is a relatively new process, with the first commercial use of such retort pouches found in Italy in 1960, Denmark in 1966, and in Japan in 1969 [13]. It consists of enclosing the fish in “a multilayer flexible packaging consisting mainly of polypropylene (PP), aluminum foil, and polyester (PET)” instead of the metal can or glass jar used in canning; but from there the technique is quite similar. Four different retort pouch structures were used; namely cast polypropylene (CPP), polyethylene terephthalate (PET)/silicon oxide-coated nylon/CPP (SIOX), Aluminum oxide-coated PET/nylon/CPP (ALOX), and PET/aluminum foil/CPP (FOIL) [14].
Smoked salmon jerky is a dehydrated salmon product that is bought ready to eat for consumers and requires no further refrigeration or cooking. It is typically made from the trimmings and by-products of salmon products in other smoking facilities [16]. Smoked salmon jerky undergoes the most heat processing of all other smoked salmon products yet still maintains its quality as a good source of Omega 3 fatty acids [17].
The two main processing techniques for salmon jerky are wet-brining and dry salting. In both cases the salmon is trimmed into narrow slices and then cold stored for less than one day. After being skinned and frozen, if the fish is to undergo the brining method it will require an additional step in which the the salmon is left soaking in wet brine (salt solution) for one hour. It is then removed and the excess water is discarded. After this, in both the wet-brining and dry salting method, ingredients such as non-iodized salt, potato starch, or light brown sugar are added [17]. In some smoked salmon jerky products preservatives may also be added to extend the shelf life of the final product [16]. The salmon is then minced with the additives and reformed into thin strips that will be smoked for twenty hours. Between the brining and salting methods for smoked salmon jerky the brining method has been found to leave the salmon more tender with up to double the moisture content of salted jerky. The salmon jerky that undergoes the dry salting method has a tougher texture due to the lower moisture content and water activity. Both forms of salmon jerky still have a much lower moisture content than is found in raw salmon [17].
Smoked salmon jerky is packaged using aseptic packaging to ensure the product is in a sterilized environment. The smoked salmon jerky is commonly packaged in a vacuum sealed bag in which the oxygen has been removed, or in a controlled atmospheric package in which the oxygen has been replaced with Nitrogen to inhibit the growth of microorganisms [18]. Because of the high heat nature of which smoked salmon jerky is processed it is a shelf stable product [19]. Depending on the integrity of the packaging and if preservatives were used, smoked salmon jerky may have an approximate shelf-life of six months to one year [18].
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Smoking is a very old method that many different people groups have used to preserve salmon against microorganism spoilage [1]. During the process of smoking salmon the fish is cooked and dehydrated which kills and impedes the activity of bacteria [2]. An important example of this is Clostridium botulinum, a harmful spore which can be present in seafood [3]. This spore is killed through high heat treatment that occurs during the smoking process.
Traditional smoked salmon has been well-respected by the Native Americans for a long period of time. They performed smoking rituals very carefully as they believed the Great Spirits would drive the salmon away if it was handled improperly [1]. Additionally, smoked salmon was also a common dish in Greek and Roman culture throughout history, commonly being eaten at large gatherings and celebrations [1].
During the Middle Ages, smoked salmon became a common part of people’s diet and were consumed in soups and salads [1]. The first smoking “factory” was from Poland in the 7th century A.D. [2]. In the 19th century, Jewish immigrants brought fish smoking from Eastern Europe to England and America [2]. The 19th century also marked the rising of American smoked salmon industry in the West Coast which it used Pacific salmon from Alaska and Oregon [1].
Salmon is a fish with high fat content and smoked salmon is a good source of Omega 3 fatty acid such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) [4] [5]. Studies have shown that a diet including Omega 3 fatty acids reduces the risk of cardiovascular diseases, macular degeneration, Alzheimer’s disease and certain types of cancer [6] [5]. Omega 3 fatty acids are also part of our nerve cells and brain cells [4], and as a result are likely important for developing fetuses and infants [6].
Moreover, smoked salmon has a high sodium content due to the salt added during brining and curing [5]. For example, three ounces of smoked salmon contains approximately 660 mg of sodium, compared to around 50 mg in the equivalent portion of fresh cooked salmon [5]. Although high salt content prevents the growth of microorganisms in smoked salmon by limiting water activity [5], overconsumption of sodium can lead to high blood pressure [7].
Smoked foods, including smoked salmon also contain nitrates and nitrites which are by-products of the smoking process [7]. Nitrites and nitrates can be converted into nitrosamines, some of which are carcinogenic [7]. However, smoked salmon is not a major source of nitrosamine exposure to humans [8].
As sodium chloride is known to contribute to hypertension [9], studies have been conducted in which part of the sodium chloride used in smoking salmon had been replaced by potassium chloride. The study shows that up to one third of the sodium chloride can be replaced by potassium chloride without changing the sensory properties of the smoked salmon [9]. Although potassium chloride has a bitter and metallic taste, the saltiness of the smoked salmon might have masked its undesirable flavor [9]. Moreover, potassium chloride is also associated with low blood pressure, making it a healthier alternative [9].
Nutrition Facts | Percentage daily value | |
---|---|---|
Calories (kcals) | 120 - 140 | |
Calories from fat (kcals) | 60 | |
Total fat (g) | 6g | 9% DV |
Saturated fat (g) | 3g | 15% DV |
Cholesterol | 40 mg | 13% DV |
Sodium | 430 mg | 18% DV |
Total Carbohydrates | 1g | 0% DV |
Protein | 12g | 23% DV |
Vitamin A | Trace | 2% DV |
Vitamin C | Trace | 0% DV |
Calcium | 11 mg | 0% DV |
Iron | 0.85 mg | 3% DV |
Sodium | 784 mg | |
Potassium | 175 mg |
*Based on a 2,000 calorie diet - Serving size: about 3 oz, (4 slices) cooked, about 85 grams
(Criteria directly from Fisheries Council of BC) [10]
Four factors contributing to the evaluation of salmon:
A Grade 1-quality fish when caught will be free from defects such as punctures, bites, cuts or disfiguring or open scars in the edible portion of the fish. The belly cavity and peritoneal lining must be intact. However, small, clean cuts or breaks in the lining or slight reddening of the peritoneum may be permitted. The flesh must be firm and resilient. Dressing must be thorough with no kidney tissue and no free blood left. Belly walls should be sound, indicating a healthy, well fed fish. Net marks that do not cut through the skin or bruise or soften the underlying flesh are permitted.
Fish in this category may exhibit some, but not all, defects in the different characteristics. The flesh may be soft to the extent that an impression from finger pressure will be retained. Small clean cuts, bites or punctures may be present. The belly cavity may have cuts, scrapes or some broken or cut ribs. Some ribs may be protruding as a result of belly burn. The belly lining may appear reddish due to slight belly burn.
Fish in this grade will be those salmon falling below Grade 2 but will be fit for human consumption.
Sexual maturity is also a major factor used to grade salmon. Characteristics addressed are: skin colouration, nose hooking, dorsal humping, belly-wall thickness, flesh colouration, oil content and flesh texture.
Canning Salmon in BC can be traced back to Alexander Loggie in 1870 who established the first recorded commercial cannery on the Fraser River. Canning soon became the preferred method of preserving salmon in BC growing from three canneries in 1876 to more than ninety by the turn of the century. Sockeye and Pink Salmon make up the majority of canned salmon, with the traditional product containing skin and bones – import sources of calcium and nutrients [10].
The enzymes of fish operate at an optimum temperature of about 5°C, the temperature of the water from which they came [11]. Bacteriologically sterile, fish still have a large number of bacteria in their slimy surface and digestive tracts. These bacteria multiply rapidly once the fish dies and start to attack the tissues. The growth of microorganism can greatly affect the quality of the salmon [11].
The salmon is first dressed and washed, then cut into pieces and filled in cans (previously sterilized) in saline. The cans must then undergo a double steaming process in a vacuum-sealed environment. The steam is pressurized at 121.1°C for 90 minutes to kill any bacteria. After heating, the cans are cooled under running water, dried and stored in a controlled environment between 10-15.5°C [11]. Before leaving the canneries, they are examined to ensure both the can integrity and safety of the fish.
The Canadian Food and Inspection Agency (CFIA) is responsible for policies, labeling requirements, permitted additives, and inspections for all fish products [12]. All establishments which process fish for export or inter-provincial trade must be registered federally and implement a Quality Management Program (QMP) plan [12].
Cooking low-acid food items in a retortable pouch is a relatively new process, with the first commercial use of such retort pouches found in Italy in 1960, Denmark in 1966, and in Japan in 1969 [13]. It consists of enclosing the fish in “a multilayer flexible packaging consisting mainly of polypropylene (PP), aluminum foil, and polyester (PET)” instead of the metal can or glass jar used in canning; but from there the technique is quite similar. Four different retort pouch structures were used; namely cast polypropylene (CPP), polyethylene terephthalate (PET)/silicon oxide-coated nylon/CPP (SIOX), Aluminum oxide-coated PET/nylon/CPP (ALOX), and PET/aluminum foil/CPP (FOIL) [14].
Smoked salmon jerky is a dehydrated salmon product that is bought ready to eat for consumers and requires no further refrigeration or cooking. It is typically made from the trimmings and by-products of salmon products in other smoking facilities [16]. Smoked salmon jerky undergoes the most heat processing of all other smoked salmon products yet still maintains its quality as a good source of Omega 3 fatty acids [17].
The two main processing techniques for salmon jerky are wet-brining and dry salting. In both cases the salmon is trimmed into narrow slices and then cold stored for less than one day. After being skinned and frozen, if the fish is to undergo the brining method it will require an additional step in which the the salmon is left soaking in wet brine (salt solution) for one hour. It is then removed and the excess water is discarded. After this, in both the wet-brining and dry salting method, ingredients such as non-iodized salt, potato starch, or light brown sugar are added [17]. In some smoked salmon jerky products preservatives may also be added to extend the shelf life of the final product [16]. The salmon is then minced with the additives and reformed into thin strips that will be smoked for twenty hours. Between the brining and salting methods for smoked salmon jerky the brining method has been found to leave the salmon more tender with up to double the moisture content of salted jerky. The salmon jerky that undergoes the dry salting method has a tougher texture due to the lower moisture content and water activity. Both forms of salmon jerky still have a much lower moisture content than is found in raw salmon [17].
Smoked salmon jerky is packaged using aseptic packaging to ensure the product is in a sterilized environment. The smoked salmon jerky is commonly packaged in a vacuum sealed bag in which the oxygen has been removed, or in a controlled atmospheric package in which the oxygen has been replaced with Nitrogen to inhibit the growth of microorganisms [18]. Because of the high heat nature of which smoked salmon jerky is processed it is a shelf stable product [19]. Depending on the integrity of the packaging and if preservatives were used, smoked salmon jerky may have an approximate shelf-life of six months to one year [18].
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cite journal}}
: External link in |title=
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help)
{{
cite web}}
: CS1 maint: multiple names: authors list (
link)
{{
cite web}}
: CS1 maint: multiple names: authors list (
link)
{{
cite web}}
: CS1 maint: multiple names: authors list (
link)