Optimization of a steaming with liquid smoke smoking process of Mediterranean mussel (Mytilus galloprovincialis)

Mussel samples were brined in 0%, 10% and 20% sodium chloride solutions and steamed with 2%, 5% and 8% liquid smoke at 1 (atmospheric pressure), 1.5 and 2 bar pressures. Sodium chloride and moisture content and instrumental color were analyzed. They were also objectively and hedonically assessed by 35 and 70 panellists, respectively, for their smoked flavor, saltiness, juiciness and color. The sodium chloride content was influenced by the brine concentration and brightness by the smoke and brine concentrations. The smoked flavor significantly and linearly (p = 0.018) influenced by the liquid smoke and brine concentration. A linear effect (p < 0.001) of brine concentration (p < 0.001) on sensory saltiness was expectedly observed. Brine concentration affected not only the saltiness but also the juiciness of the mussel smoked products. All factors of the study produced a significant linear effect (p = 0.008) on the intensity of color. Brine concentration was the only process variable affecting all the hedonic sensory variables in a curvilinear mode. The optimal hedonic conditions of the mussel products were achieved at smoke concentrations 3.8-8%, brine level from 8.5% to 13.5% at pressure 1 bar and from 11.5% to 16.5% at pressure 1.5 bar. All hedonic variables reached their maximum likeliness between 9 and 13. The optimal objective saltiness and juiciness varied between moderate and adequate salty and juicy product. The physicochemical variables employed in the study were adequately perceived by the panellists' sensory objective assessment as redundancy analysis revealed. Sodium chloride and moisture were the most important chemical variables (R (2 )= 42% and 13%, respectively).