cold smoking
process / process-cold-smoking
冷燻
Smoking at a low temperature that does not cook the flesh of fish or other foods or coagulate its proteins.
On this page (5 sections)
Reading the bitterness
In a study in which a trained panel of 24 rated 57 commercial cold-smoked salmon products from 6 European countries on a 0-10 line scale, the products fell into 11 groups based on color, smoke intensity and type, amine odor, saltiness, and other attributes. Descriptions of the smoke also varied, including wood-fire-like, cold-ash-like, and rubber-like, so the aroma of cold-smoked products could not be captured in a single word. The raw material, salting, and manufacturing conditions differed by product, and bitterness was not included among the rated attributes.
In a trial using farmed European sea bass, fillets were soaked in 15% brine for 90 minutes, dried at 30°C or below for 30 minutes, cold-smoked at 30°C for 30 minutes, and dried again at 30°C for 30 minutes. The cold-smoked product was vacuum-packed and stored at 1±0.5°C for 35 days, and a trained panel of 6 gave 3 rounds of ratings on a 1-5 point scale at multiple time points. Between the NaCl brine and a brine in which half the NaCl was replaced with KCl, there was no significant difference in odor, color, appearance, or taste. Taste is an overall scale, not a comparison of bitterness alone.
Sources for this overview
Checked for this overview: Supports, for 57 products, 24 trained panelists, a 0-10 scale, the smoke types, 11 groups, differences in manufacturing conditions, and no bitterness measurement
Checked for this overview: Supports the European sea bass trial process of 15% brine for 90 minutes, drying before and after, and cold smoking at 30°C for 30 minutes / Supports, after vacuum packing, storage at 1±0.5°C for 35 days at 6 time points, a panel of 6, 1-5 point ratings, 3 repetitions, no significant difference in the 4 attributes between the 2 brine conditions, and the limitation that this is not an independent bitterness scale
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (2)
Scope: A study evaluating commercial products collected in 2001 at 2 and 3 weeks after manufacture. The manufacturing process, salting, and raw material differed by product
Note: A trained panel of 24 rated the products on a 0-10 unstructured line scale. Bitterness was not among the attributes, and the group differences cannot be attributed to cold-smoking temperature or time alone.
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process-cold-smoking —has_sensory_response→ "57 commercial cold-smoked Atlantic salmon products from 6 European countries were classified into 11 groups based on a trained panel's descriptive evaluation of color, smoke intensity and type, amine odor, saltiness, and other attributes"Scope: A trained panel of 6, a 1-5 point descriptive scale, 3 repetitions. Evaluated after 1, 7, 14, 21, 28, and 35 days of storage. Includes non-frozen fillets and 4 freezing-history conditions
Note: Taste is an overall descriptive scale from very unpleasant to very typical, and bitterness intensity is not measured independently. Lots with different freezing histories also differ in raw-material quality.
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process-cold-smoking —has_sensory_response→ "In a trial in which the cold-smoked product was vacuum-packed, stored at 1±0.5°C for 35 days, and evaluated at multiple time points, there was no significant difference in sensory scores for odor, color, appearance, or taste between 15% NaCl brine and 15% NaCl/KCl 1:1 brine"How processing and cooking change it (2)
Scope: Smoking fish (FAO Torry Advisory Note No.82).
Note: A definition in technical guidance. It is limited to the context of smoking fish and is not a legal definition uniformly applicable to all foods.
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process-cold-smoking —is_defined_as→ "Smoke treatment at an air temperature of 33°C or below, without cooking fish flesh or coagulating its proteins."Scope: A 2021 trial dividing 195 farmed European sea bass fillets into 5 lots. A standard NaCl brine and a NaCl/KCl 1:1 brine were run alongside each other
Note: This is a sequence of steps including brining and drying before and after, not cold smoking alone. The fish species, equipment, and smoking material are specific, so this is not a standard condition for cold smoking in general.
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process-cold-smoking —is_documented_using→ "A trial process in which European sea bass fillets are treated in 15% brine for 90 minutes, dried at 30°C or below for 30 minutes, cold-smoked at 30°C for 30 minutes, and dried again at 30°C for 30 minutes"