Effect of Process Variables on the Quality of Swordfish Fillets Flavored With Smoke Condensate

Abstract

An alternative technique to traditional smoking of swordfish was evaluated. Fillets were dry salted and/or brine salted in 30% NaCl, and smoked by dipping in smoke condensate solution at different concentrations. Chemical (water‐phase salt, pH, total volatile basic nitrogen, lipid oxidation), microbiological (total mesophilic count and fecal coliforms count) and sensory analyses were carried out in order to establish which technique gave the best results in terms of sensory quality. The different salting techniques gave different water‐phase salt contents, which influenced the microbial growth and the production of volatile bases. The smoke condensate concentration was ineffective toward microbial growth, but it was a differentiating factor for sensory panel. The dry‐salted product smoked with 5% smoke condensate was preferred because it maintained the natural taste of fish, coupled with a pleasant flavor of smoke.

The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

“…Maximum microbiological growth had already been reached in T10 and control T0 samples by the 135th day; while T10 samples were still found acceptable by the panellists, the T0 samples were unacceptable for all sensory scores. Similar maximum TVC values were also observed in other studies (Dimitriadou et al, 2008;Muratore et al, 2007).…”

“…Seafood has been preserved for centuries by smoking, one of the oldest meat and seafood preservation methods, which imparts antimicrobial and antioxidant characteristics to the food (Che-Man & Ramadas, 1998;Goulas & Kontominas, 2005;Hattula, Elfving, Mroueh, & Luoma, 2001;Kolsarıcı & Özkaya, 1998;Martinez, Salmero'n, Guille'n, & Casas, 2007;Muratore, Mazzaglia, Lanza, & Licciardello, 2007).…”

Preservation of Fish by Curing

“…polycyclic aromatic hydrocarbons, PAHs) in natural smoke can be removed (Chen and Lin, 1997;Hanne et al, 2007) and antioxidants and antimicrobial activity can be easily determined (Suñen et al, 2003). In addition, liquid smoking has lower operation costs, less environmental pollution and is less time consuming than other smoking methods (Simon et al, 2005;Muratore et al, 2007).…”

Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring

“…Several authors indicate that brine salting offers the major advantages of preventing rancidity by precluding contact with the air and of affording a higher weight yield caused by the uptake of water (Andrés et al 2005, Gallart-Jornet et al 2007b. However, Muratore et al (2007) indicates brine-salted liquid-smoked salmon to have poorer sensorial qualities, as judged by a tasting panel. Moreover, the soluble component of the fillets can leach out during brine salting (Larsen et al 2007).…”

“…This is mainly due to the reduction in water activity and the consequent prevention of the growth of many spoilage microorganisms, along with the formation of a more membranous surface which further inhibits microorganism growth (Muratore et al 2007, Frangos et al 2010). …”