Date of Award
Level of Access Assigned by Author
Master of Science (MS)
Food Science and Human Nutrition
Mary Ellen Camire
Second Committee Member
Alfred A. Bushway
Third Committee Member
Denise I. Skonberg
Atlantic salmon (Salmo solar) contain a high amount of polyunsaturated fatty acids, specifically docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are known as omega-3 fatty acids. Consumption of fish rich in omega-3 fatty acids has many health benefits, including reducing the risk of coronary heart disease. Ducktrap Fish Company in Belfast, Maine produces approximately 1200-2000 pounds of raw salmon fillet trim per week. This trim is currently used as compost and costs the company $0.03 per pound for disposal. Our objectives were to create a value-added market for salmon processing trim, create a healthy food product rich in omega-3 fatty acids and cut down on solid waste in Maine. This value added salmon jerky product may create a much-needed economic stimulus in Maine by adding a new component to the smoked salmon industry. First, two focus groups were held to assess consumer attitudes about salmon jerky. Two salmon jerky experiments were conducted. The first experiment compared salt added versus wet brine as a preservation method. The wet brined salmon jerky received the highest acceptability with all attributes achieving scores >6.0 (p≤0.05). The second experiment evaluated wet-brined salmon jerky product which was further developed and tested with three flavors (Cajun, teriyaki and black pepper). No significant differences were noted among flavors with all attributes achieving scores >6.0 (p≤0.05). All salmon jerky products contained DHA and EPA however only qualitative data is available at this time. This study suggests that consumers may accept a fabricated salmon jerky snack product. New markets could benefit Maine salmon processors who currently pay for salmon trim to be hauled off as solid waste or compost. A value-added smoked salmon jerky snack product could create a much needed economic stimulus in the Maine salmon industry.
Oberholtzer, Ashlan S., "Development and Evaluation of a New Salmon Jerky Snack Product" (2005). Electronic Theses and Dissertations. 1291.