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| Recent Progress in the Processing and Microbial Quality Control of Smoked Salmon |
| CHEN Jiamin, ZHAO Qiancheng, LUAN Qian, SHEN Jun, LIN Bangchu, LIU Ying, GAN Miaoyu, LI Jian, CAI Luyun |
| 1. Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; 2. College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; 3. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 4. Ningbo Lulin Aquatic Cold Chain Development Co. Ltd., Ningbo 315000, China; 5. Ningbo Luming Biotechnology Co. Ltd., Ningbo 315000, China |
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Abstract Salmon, as a tasty deep-sea fish, has high nutritional value and is rich in polyunsaturated fatty acids, proteins and a variety of vitamins and minerals, which is beneficial to cardiovascular and cerebrovascular health. Smoked salmon, processed by smoking, possesses a distinctive flavor and retains the nutritional value of salmon, making it a popular choice among consumers. This review presents an overview of the processing techniques of smoked salmon, discusses the effects of these techniques on the quality and nutritional value of the product, and summarizes the methods for controlling harmful microorganisms during the processing of smoked salmon. Research on the processing of smoked salmon is crucial for improving its safety and quality, understanding its nutritional value and health advantages, promoting the sustainable development of marine fisheries, and satisfying market demands.
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2024, Vol. 38 
