Resumen de Optimization of a steaming with liquid smoke smoking process of Mediterranean mussel (Mytilus galloprovincialis)
Dimitris Petridis, Anastasios Zotos, Theodoros Kampouris, Zoi Roumelioti
Mussel samples were brined in 0%, 10% and 20% sodium chloride solutions and steamed with 2%, 5% and 8% liquid smoke at 1 (atmospheric pressure), 1.5 and 2?bar pressures. Sodium chloride and moisture content and instrumental color were analyzed. They were also objectively and hedonically assessed by 35 and 70 panellists, respectively, for their smoked flavor, saltiness, juiciness and color. The sodium chloride content was influenced by the brine concentration and brightness by the smoke and brine concentrations. The smoked flavor significantly and linearly (p?=?0.018) influenced by the liquid smoke and brine concentration. A linear effect (p?
