Microbiological control for fish smoking operations

Dillon, Ronda; Patel, Thakor R.; Martı́n, A.

doi:10.1007/978-1-4615-5303-8_3

Cited by 6 publications

(7 citation statements)

References 38 publications

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“…In compliance with this result, significant sensory impacts were observed when hot smoking was performed with Wels catfish [31]. It is evident that sawdust material released several volatile compounds while smoking, among which phenols are likely to be the compounds predominantly responsible for developing color and aroma of food items [32]. The results obtained, the Oak sawdust material possessed the best sensory quality in HDPS, which is similar to the study of Mohibbullah et al [16].…”

Section: Discussionsupporting

confidence: 83%

Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira)

Baten

Won

Sohn

et al. 2020

Foods

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Half-dried Pacific saury of Cololabis saira (HDPS) is a fatty fish of high nutritional value with remarkable consumer interest in the Asia Pacific region, however, it undergoes various deteriorative changes associated with browning, bacterial contamination, oxidation, and decreased sensory attributes while marketed in various processed forms. To withstand these complications, research aimed to investigate the hot smoking technology to improve physicochemical, microbiological, and sensory attributes of HDPS with prolonged shelf life in storage conditions. The HDPS fillets were processed with hot smoking (70 °C) using various sawdust materials of Apple, Chestnut, Oak, Cherry, and Walnut, wherein the smoke time was set at different time points of 0, 20, 25, and 30 min. The results indicated that 25 min of smoking time with the selective Oak sawdust showed better sensorial characteristics, physicochemical properties, and microbiological qualities. Moreover, HDPS possessed higher nutritional value and valuable functional fatty acids, particularly docosahexaenoic acid and eicosapentaenoic acid, having a storage ability of up to 30 days at 10 °C. The processed HDPS offered a reduced level of Trimethylamine-N-oxide and Benzo[a]pyrene contents, indicating the acceptable and safe for human consumption. Therefore, HDPS with hot smoking could likely be a promising technique for preserving the premium quality of the product by providing desired characteristics of health and nutrition to end-point consumers.

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Section: Discussionsupporting

confidence: 83%

Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira)

Baten

Won

Sohn

et al. 2020

Foods

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“…Studies to improve the sensory quality of fish products have intensively observed with the use of different sawdust materials to smoke (Küçükgülmez, Eslem Kadak, & Celik, ), which possess various complex mixtures of volatile chemicals among which phenols are a predominant compound to develop color and aroma in food (Dillon, Patel, & Martin, ). For this objective, to develop a color and odor in AMPS after using superheated steam roasting with different sawdust materials, sensory preference criteria such as color, odor, flavor, and overall likelihood were assigned by the panelists.…”

Section: Resultsmentioning

confidence: 99%

“…Incomplete combustion of wood sawdust results in an increase in shelf life with favorable effects on antioxidant and antimicrobial activities have been documented due to various classes of chemicals derived from wood smoke (Dillon et al., ). Each chemical contributes to improve the overall sensory characteristics of wood smoke.…”

Section: Resultsmentioning

confidence: 99%

Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)

Mohibbullah

Won

Jeon

et al. 2018

Food Science & Nutrition

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The adductor muscle of the pen shell Atrina pectinata (AMPS) is a popular protein‐enriched food item in Asian Pacific countries, and has only been marketed in the frozen condition, as a result browning and decreased sensory attributes occur. To overcome these problems, superheated steam roasting (at 270°C for 4 min) combined with the hot smoke (10 min) using a selective Oak sawdust was employed to develop a new AMPS product yielding high physicochemical properties during storage periods (0–13 days) especially at 10°C. The processed AMPS showed high sensory preferences because of good odor, color, and textural properties. It also significantly inhibited bacterial growth, volatile basic nitrogen, thiobarbituric acid‐reactive species, and pH changes, and eventually possessed higher nutritional composition with low trimethylamine N‐oxide level. Results indicate that saturated steam allows AMPS at good physicochemical conditions, whereas hot smoke‐derived aroma compounds prolong its shelf life through antioxidant and antimicrobial activities.

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“…Liquid smoke performs all the desired functions, allows more rigid flavor control and has the added advantages of lowering costs, less environmental damage and greater availability and variety of application methods (Dillon et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

“…The use of liquid smoke has several advantages over traditional smoking procedures having no detectable levels of benzo[]pyrene and no mutagenic activity. Liquid smoke performs all the desired functions, allows more rigid flavor control and has the added advantages of lowering costs, less environmental damage and greater availability and variety of application methods (Dillon et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

Improvement in the Production of Smoked Trout Fillets (Salmo Gairdnerii) Steamed with Liquid Smoke

Dimitriadou

Ζώτος

Petridis

et al. 2008

Food sci. technol. int.

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A fish smoking process was applied using a combination of liquid smoke and steaming at pressures up to 1 bar above atmospheric pressure. Drying and brining prior to smoking have not shown any significant effect on the quality of the trout fillets. The nondried and dried for 4 h trout fillets prior to processing were assessed as slightly more acceptable products, processing yield, sensory analysis, instrumental color, pH, available lysine, polycyclic aromatic hydrocarbons (PAHs) and preservation time were estimated. The losses due to processing of the nondried samples were 23.7%, while 28.8% for those dried for 4 h. The fillets processed at 1.5 and 2 bar steam pressure were assessed as highly acceptable. Lightness (L*) showed a decreasing trend due to pressure while redness (a*), and yellowness (b*) an increasing one. The destruction of available lysine was low (13.20% AE 1.01) and it was slightly dependent upon the process. No PAHs were detected. The preservation time, studied via total viable count, lactic acid bacteria, existence of Listeria monocytogenes, and sensory analysis, extended to more than 98 days at 4 AE 1 8C. The drying prior to processing seems to affect the preservation time. This processing technique is much simpler, faster, environmental effective, and leads to high quality smoked products.

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Microbiological control for fish smoking operations

Cited by 6 publications

References 38 publications

Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira)

Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira)

Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)

Improvement in the Production of Smoked Trout Fillets (Salmo Gairdnerii) Steamed with Liquid Smoke

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