Innovative cryo-smoking process for the production of smoked salmon

The demand for seafood has increased greatly due to their attractive nutritional properties but its rapid perishability remains the greatest challenge to its preservation. Therefore, an increasing number of emerging strategies are being considered to complement or even replace traditional preservation methods to ensure food safety and extend shelf-life (Tsironi, et al. 2020). Smoked salmon is an important added value ‘ready-to-eat’ food. It is estimated that about 40-50% of farmed Atlantic salmon reaches the final consumer as a cold-smoked product (Lakshmanan et al. 2003). The smoke contains several phenolic compounds that impart flavor to the product, the absorption of which depends on the temperature and smoking time (Arvanitoyannis and Kotsanopoulos 2012). The purpose of the present study was to evaluate an innovative cryogenic smoking technology to obtain ready-to-eat smoked salmon.