{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["8(11)"],"submitter":["Astruc T"],"pubmed_abstract":["Smoked fish fillets are pre-salted as a food conservation and quality preservation measure. Here we investigated biochemical and sensory aspects of smoked salmon fillets. Left-side salmon fillets were dry-salted while the right-side fillets underwent a mixed salting method consisting of an injection of saturated brine followed by surface application of dry salt. After 6 h of salting, all the fillets were smoked. At each step of the process, quality was evaluated using instrumental measurements (pH, color, texture, water content, salt content, a<sub>w</sub>), and lipid distribution was visualized by MRI. Mixed-salted fillets had a higher salt content than dry-salted fillets and variability in salt distribution was dependent on the salting process. However, these variations had no effect on "],"journal":["Heliyon"],"pagination":["e11245"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9637810"],"repository":["biostudies-literature"],"pubmed_title":["Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting."],"pmcid":["PMC9637810"],"pubmed_authors":["Rouel J","Venien A","Clerjon S","Loison O","Astruc T","Germond A","Mirade PS","Favier R","Portanguen S","Lethiec M"],"additional_accession":[]},"is_claimable":false,"name":"Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting.","description":"Smoked fish fillets are pre-salted as a food conservation and quality preservation measure. Here we investigated biochemical and sensory aspects of smoked salmon fillets. Left-side salmon fillets were dry-salted while the right-side fillets underwent a mixed salting method consisting of an injection of saturated brine followed by surface application of dry salt. After 6 h of salting, all the fillets were smoked. At each step of the process, quality was evaluated using instrumental measurements (pH, color, texture, water content, salt content, a<sub>w</sub>), and lipid distribution was visualized by MRI. Mixed-salted fillets had a higher salt content than dry-salted fillets and variability in salt distribution was dependent on the salting process. However, these variations had no effect on ","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Nov","modification":"2025-04-19T23:16:26.602Z","creation":"2025-04-19T23:16:26.602Z"},"accession":"S-EPMC9637810","cross_references":{"pubmed":["36353182"],"doi":["10.1016/j.heliyon.2022.e11245"]}}