Document Detail

Development of a method to produce freeze-dried cubes from 3 Pacific salmon species.
MedLine Citation:
PMID:  20629873     Owner:  NLM     Status:  MEDLINE    
Freeze-dried boneless skinless cubes of pink (Oncorhynchus gorbuscha), sockeye (Oncorhynchus nerka), and chum (Oncorhynchus keta) salmon were prepared and physical properties evaluated. To minimize freeze-drying time, the kinetics of dehydration and processing yields were investigated. The physical characteristics of the final product including bulk density, shrinkage, hardness, color, and rehydration kinetics were determined. Results showed that freeze-dried salmon cubes from each of the 3 Pacific salmon species can be produced with a moisture content of less that 10% and a(w) less 0.4 and freeze-drying time of 9 h. Processing yields ranged from 26% to 28.4%, depending on fish species. Shrinkage was less than 12% and rehydration of freeze-dried cubes was rapid. The value-added products developed have the potential to be utilized as ingredients for ready-to-eat soups, as snack food, salad topping, and baby finger-food.
Charles Crapo; Alexandra C M Oliveira; Duy Nguyen; Peter J Bechtel; Quentin Fong
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-07-15     Completed Date:  2010-10-20     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  E269-75     Citation Subset:  IM    
Fishery Industrial Technology Center, Univ. of Alaska Fairbanks, Kodiak, AK 99615-7401, USA.
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MeSH Terms
Analysis of Variance
Food Handling / methods*
Food Preservation / methods*
Freeze Drying / methods
Salmon* / classification
Species Specificity
Time Factors
Reg. No./Substance:

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