ABSTRACT
This chapter aims to study the salt penetration kinetics by conventional brine immersion (BI) and by brine vacuum impregnation (BVI) in salmon fillets, as well as the comparison of some physicochemical parameters of salted salmon obtained by both procedures. In the salted/smoked salmon-manufacturing process by traditional methods, such as salting with dry salt or brining, the required time is very long, ranging between 10–30 days for dry salting and between 24–48 h for brining. Important microbiological alterations can occur when salting is prolonged over several days. Salmon effective porosity to the action of hydrodynamic mechanism was evaluated according to a previously reported gravimetric methodology. For other quality parameters of salted salmon, such as color and texture, no significant differences between color coordinates of newly salted BI and BVI products have been found. BVI can be recommended in brining-smoking salmon because process is shortened while product retains more water and weight at a determined level of its water activity reduction.
