Investigating the quality changes of raw and hot smoked garfish (Belone belone euxini, Günther, 1866) at ambient and refrigerated temperatures (original) (raw)
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Factors affecting smoked fish quality: a review
Research for Rural Development
Smoked sprats (Sprattus sprattus balticus) from the Baltic sea are one of the most popular processed fish products in Latvia. The amount of catching and demand is annually increasing. For producers, it is important to provide stable quality throughout the year, which sometimes is challenging due to many factors. Smoked fish quality depends not only on the seasonality, but also on the applied technologies. The aim of the current study was to review research findings about factors affecting the smoked fish quality. The databases of Science Direct, Web of Science, Wiley Online Journals and Google Scholar were searched. The first parameter that affects quality of fish till processing is raw material, its catching place and season, as well as whether it is fresh or frozen fish, that includes not only microbiological parameters, but also physical and chemical changes in fish depending on the storage conditions. The second parameter is the applied pre-treatment methods (using salt, acids) ...
African Journal of Biochemistry Research, 2013
The present study assessed the effect of hot smoke using wood and charcoal dry heat on keeping quality of Trachurus trachurus fish fillet, skin, head and bones (SHB). T. trachurus was smoked using the altona kiln at 80 to 105°C for eight hours, placed in cain woven baskets to cool off, packaged in sealed transparent polythene bags and left on shelf for 7 days at ambient temperature (32 ± 2°C). Biochemical indexes assayed were: pH, total volatile nitrogen (TVBN), peroxide value (PV) and total viable count (TVC). pH of raw T. trachurus fillet was 6.85 ± 0.00 but significantly reduced with wood smoke at day 0 to 6.70 ± 0.02, while TVBN in raw T. trachurusfillet was 27.17 ± 1.61 mgN/100 g. After smoking, TVBN of T. trachurus fillet at day 0 was 21.83 ± 0.38 mgN/100 g (wood) and 23.05 ± 1.36 mgN/100 g (charcoal). pH of raw T. Trachurus SHB was 5.87 ± 0.03 and increased (p<0.05) with smoking, that is, 6.43 ± 0.21 (wood) and 6.43 ± 0.00 (charcoal). TVBN in the raw T. Trachurus SHB was 2...
2022
Background: This study was carried out to investigate the effect of smoking conditions on the quality attributes and consumer acceptability of the smoked catfish (Clarias gariepinus). Methods: The samples were divided into four equal portions and smoked. Sample FAD: smoked with charcoal for 2 hrs at 89C; Sample SPA: smoked with charcoal for 2 hrs 15 min at 85C; Sample ADF: smoked with wood for 1 hr and 30 min at 120C; Sample PAS: smoked with wood for 1 hr 45 min at 105C. Smoked samples were analyzed for free fatty acid (FFA), thiobarbituric acid (TBA), trimethylamine (TMA), total volatile base-Nitrogen (TVB-N) and sensory scores using standard methods. Result: The results showed that the FFA values increased as the storage day increases from 2.67-5.40, 2.47-5.90, 2.83-5.23 and 2.7-5.33 for ADF, FAD, PAS and SPA respectively from 0-day to 15 day. TBA values in this study were within the range of 0.01-0.19, 0.01-0.20, 0.02-0.19 and 0.01-0.19 for ADF, FAD, PAS and SPA respectively from 0-day to 15 day. TVB-N values in this study showed sample ADF reduced from 0.63-2.37, 0.67-2.23, 0.70-2.57 and 0.67-2.33 for ADF, FAD, PAS and SPA respectively from 0-day to 15 day. The sensory evaluation results also showed high sensory scores for colour, aroma, texture and overall acceptability. There was significant difference (p>0.05) between the samples for colour but there was no significant difference (p<0.05) between the samples for aroma, texture and overall acceptability. However, sample PAS was more preferred to other samples.
Abstract The study deals with comparison of quality characteristics between two fresh water fishes smoked by two different methods. Two commercially important smoked fish products of Manipur viz., smoked Amblypharyngodon mola and Puntius sophore were collected from the markets of Manipur and studied for biochemical, microbiological and sensory qualities. The quality characteristics of traditional smoked products available in markets were compared with the mechanically smoked A. mola and P. sophore. Moisture content of the mechanically smoked products was less than the market samples. Ash and protein content were more in mechanically smoked samples than market samples. Values of freshness parameters like TVBN, AAN, PV, FFA were less in mechanically smoked products than market products indicating better quality of the former. Bacteriological count was within the acceptable limit and no visible fungal colonies were detected in any of the products. Mechanically smoked products showed better organoleptic characteristics than traditionally smoked products. The study revealed that mechanically smoked fish products were better in all quality aspects for both the fishes in comparison to traditional smoked products of Manipur. So, mechanical method of smoking can be preferred over traditional one.
PHYSICOCHEMICAL CHARACTERIZATION OF SOME SMOKED AND MARINATED FISH PRODUCTS
Journal of Food Processing and Preservation, 2010
ABSTRACTThe aim of this work was to determine the proximate composition and physicochemical parameters of different smoked and marinated fish to provide a database with the typical values of the parameters which best define these products. Three batches corresponding to different purchase dates of 15 commercial products were analyzed. Great variability in all parameters was observed between products and between batches of a same product, e.g., in smoked anchovy, NaCl contents varied from 7.1 to 11.8% (w/w), which led to a wide variation in the aw (from 0.877 to 0.931). These important differences found in moisture, NaCl contents, pH, aw, water holding capacity, and color, between batches would affect product shelf life and its sensory features. This variability implies that the consumer expectations would not be met. For this reason, producers should adjust the processing parameters in order to obtain smoked and marinated fish with homogeneous characteristics.The aim of this work was to determine the proximate composition and physicochemical parameters of different smoked and marinated fish to provide a database with the typical values of the parameters which best define these products. Three batches corresponding to different purchase dates of 15 commercial products were analyzed. Great variability in all parameters was observed between products and between batches of a same product, e.g., in smoked anchovy, NaCl contents varied from 7.1 to 11.8% (w/w), which led to a wide variation in the aw (from 0.877 to 0.931). These important differences found in moisture, NaCl contents, pH, aw, water holding capacity, and color, between batches would affect product shelf life and its sensory features. This variability implies that the consumer expectations would not be met. For this reason, producers should adjust the processing parameters in order to obtain smoked and marinated fish with homogeneous characteristics.PRACTICAL APPLICATIONSThis study deals with the composition and physicochemical characterization of different smoked and marinated fish products available in the market. For these kinds of products, certain physicochemical parameters are directly related to shelf life and sensory characteristics. In this sense, the aw decrease, the NaCl content increase, and/or the pH reduction are the main responsible for prolonging the shelf life of these products. On the other hand, salt content, water holding capacity and color have an important impact on the sensory attributes, which have direct implications for consumers' acceptability. An accurate knowledge of the typical values of the main characteristics in smoked and marinated fish would allow the parameters which best define these products to be standardized, providing a reference for producers and researchers in the field of new product development.This study deals with the composition and physicochemical characterization of different smoked and marinated fish products available in the market. For these kinds of products, certain physicochemical parameters are directly related to shelf life and sensory characteristics. In this sense, the aw decrease, the NaCl content increase, and/or the pH reduction are the main responsible for prolonging the shelf life of these products. On the other hand, salt content, water holding capacity and color have an important impact on the sensory attributes, which have direct implications for consumers' acceptability. An accurate knowledge of the typical values of the main characteristics in smoked and marinated fish would allow the parameters which best define these products to be standardized, providing a reference for producers and researchers in the field of new product development.
American Journal of Food Science and Technology, 2014
This study evaluated shelf-life quality of salt and turmeric treated smoke-dried three different Bangladeshi lean fishes, Chapila (Gudusia chapra, Hamilton; 1822), Kaika (Xenentodon cancila; Hamilton; 1822) and Guchi Baim (Mastacembelus pancalus, Hamilton-Buchanan; 1822) by analyzed their biochemical (proximate and chemical)l composition and sensory evaluation during storage at refrigeration temperature(4°C). There was a general decline in sensory characteristics i.e. color, texture, odor, general appearance and mean of acceptability of fish-product during storage. The differences in the biochemical comsition of the fresh and smoke-dried samples were statistically significant (p<0.05). Moisture (%) and TVB-N value (mgN/100gm) increased significantly whereas protein(%), lipid (%) and ash(%) contant significantly decreased. The initial value of moisture, protein, lipid, ash and TVB-N of freshly smoke-dried Chapila, Kaika and Guchi-Baim fish was 6.21%, 45.93%, 30.81%, 18.95% and 4.65mgN/100gm, 8.24%, 63.04%, 6.71%, 22.52% and 8.84 mgN/100gm and 6.97%, 59.22%, 11.67%, 22.54% and 6.62 mgN/100gm respectively. Among these three fish species smoke-dried kaika fish product became spoiled at the end of 9month whereas smoke-dried Chapila and Guchi Baim fish product still remain in good condition. The shelf-life of smoke-dried Chapila and Guchi Baim fish product was 18 month and 27 month. Because of using salt and turmeric as natural preservative, no yeast or mould was detected in this three smoke-dried fish samples. Therefore, it can be inferred that salt and turmeric treated smoke-dried Guchi Baim fish product has longer shelf life than another two fish products.
Quality Changes of Hot Smoked Catfish (Clarias Gariepinus) During Refrigerated Storage
Journal of Muscle Foods, 2007
Changes in the quality of hot smoked catfish were determined just after smoking and during refrigerated storage. Chemical, sensory and microbiological analyses of the samples were carried out during the storage to test their shelf life and quality. Total viable count, total volatile basic nitrogen, peroxide values and thiobarbituric acid values increased, while sensory scores decreased during storage. The pH values were slightly increased by storage time. It was found that hot smoked catfish samples were unfit for human consumption at day 24 according to microbiological and sensory analyses. PRACTICAL APPLICATIONS Results of this study can be applied to improve the existing methods of catfish processing. The findings exemplify the storage ability of hot smoked catfish for a period of as long as 24 days under refrigerated storage. These findings can be well utilized by researchers as well as manufacturers in the economic preparation of hot smoked fish products and for long-term storage. Based on these results, suitable methods of preservation and packaging techniques can be developed for improving the shelf life of hot smoked catfish.
A Review: Methods of Smoking for the Quality of Smoked Fish
Asian Journal of Fisheries and Aquatic Research
Fish that have been caught are susceptible to decay and damage which are influenced by the level of acidity, weather, processing and storage methods, and temperature during transportation. This causes losses to the fishery business. One way that can be used to reduce the damage and spoilage of fish is through smoking. The purpose of this review article is to describe various methods of fish smoking, the chemical composition of smoked fish, and the number of microbes present in smoked fish. Smoked fish still contains nutrients such as protein, lipids, fiber, amino acids, minerals, and vitamins. The growth of microbes, especially those that are pathogenic, is inhibited and even some microbes cannot grow so that smoked fish is still good for human consumption. The microbes that cannot grow include Vibrio spp, yeast, mold, and Salmonella sp. Hot smoking method uses a temperature of 30-90oC, while cold smoking uses a temperature of 30-40oC. The chemical composition contained in smoked fi...
Determination of the quality of liquid smoked tilapia fillets based on physicochemical analysis
Journal of Food Measurement and Characterization, 2020
In an attempt to produce a convenient tilapia (Oerochromis nilotiucs) product with appealing sensory properties, cold liquidsmoking was applied to fish fillets followed by vacuum packaging. Based on biochemical and sensorial analysis, quality monitoring of forty fish samples was conducted over 60 days of refrigerated storage at 2 ± 1 °C. In smoked fillets, the levels of trimethylamine (0.4 to 2.73 mg/100 g) and total volatile bases (12.94 to 21.19 mg/100 g) remained below the threshold limits (10-12 mg/100 g and 30-45 mg/100 g respectively) over the entire period of storage. Among the analysed biogenic amines, only agmatine (23 mg/kg) increased significantly in smoked fillets reaching levels of (229 mg/kg). In parallel, hypoxanthine increased significantly (0.06 to 2.1 µmol/g) over storage. Electrophoretic analysis showed a significant change in sarcoplasmic and myofibrillar protein profiles in smoked fish fillets. The indices of atherogenicity (1.17) and of thrombogenicity (1.08) decreased significantly after spray-smoking to values of (0.7) and (0.6) respectively, without significant change during storage suggesting a stability of the fatty acids profile. Analysis of polycyclic aromatic hydrocarbons (PAHs) of fresh and smoked fillets showed undetectable level of benzo(a)pyrene (BaP) and the sum of 4 PAHs (chrysene, benzo(b) fluoranthene. benz(a)anthracene, Benzo(a)pyrene) (0.22 µg/kg) was far lower than the limit of acceptability (12 µg/kg). The determination of metal trace showed absence of cadmium (Cd) and lead (Pb) and low level of copper (Cu) (1.47 µg/g) in smoked fish fillets. Data submitted to principal component analysis (PCA) showed that cold spray-smoking maintained a good quality of fish fillets by preserving lipids and fatty acids specially PUFA (w3) degradation and by inhibiting bacterial growth as reflected by the reduced production of nitrogenous compounds.
2016
The purpose of this research was to determine the better shelf life of salt treated smoke-dried freshwater SIS fish, chapila, kaika and baim. This study assessed the comparative changes in sensory characteristics, biochemical components and microbiological quality of three salt treated smoke-dried fish during refrigeration (4 0 C) storage using standard methods of analyses. During storage period, the percentage of moisture, TVB-N value (mgN/100g) and TVC (cfu/g) were increased whereas protein, fat and ash contents were considerably decreased. However, there was also a general decline in mean of general acceptability score of smoke-dried fish products during storage. From the overall performance, salted smoke-dried chapila fish (24 month) have better shelf-life than smoke-dried kaika (18 month) and baim (21 month) fish. This study clearly indicated that the proximate values obtained could be of help in choosing salted smoke-dried fish based on nutritional values.