The doctorate thesis was authored by Turid Mørkøre. Originally from Klaksvik on the Faroe Islands, Mørkøre holds several doctorates from the University of Ålborg, Denmark and the Agricultural University of Norway, Ås. The thesis has mainly been completed at Akvaforsk, Ås, where she is employed to research fish quality.
Mørkøre will be defending her work at the Agricultural University of Norway on Friday (September 13). The title of the thesis is "Texture, fat content and product yield of salmonid fish".
The study also showed that there was much to be harvested in terms of economics and quality by ascertaining the effects of different raw material quality in smoked salmon production.
Fat content is a significant factor with regard to yield and quality in production of smoked salmon. There is less product yield from lean salmon fillets in the smoking/salting processes, while fatty salmon fillets increase the risk of fat leakage in the product. These differences were also affected by the salting and smoking conditions.
In her thesis, Mørkøre also prepared methods for gauging fluid-binding capacity and texture in raw and smoked salmon.
