Optimizing salting and smoking conditions for the production and preservation of smoked-flavoured tilapia fillets

Ruiz-Alonso, Sonia Andrea; Girón-Hernández, Lunier Joel; Vargas, Jairo Humberto López; Muñoz-Ramírez, A. P.; Simal-Gándara, Jesús

doi:10.1016/j.lwt.2020.110733

Cited by 16 publications

(11 citation statements)

References 20 publications

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“…The smoking process leads to water loss, thus decreasing lightness. 26 However, in this experiment, a greater moisture loss was observed for the hot-smoked tail fillets, which also exhibited the highest fat content (Table 2). Therefore, the difference in the L* values (P < 0.05) of this study was probably a result of the highest lipid content of the hot-smoked tail fillets (218.8 g kg −1 ).…”

Section: Instrumental Colormentioning

confidence: 58%

“…Another study submitting mussels ( Perna perna ) to liquid smoke and traditional smoking also reported no differences between the treatments 25 . The differences found in the present study may be a result of various factors, such as the origin of the raw material ( in natura ), smoking process, characteristics of the desired final product (more dehydrated, firmer texture), process parameters (exposure time and temperature), and type and amount of brine, amongst others 26 …”

Section: Resultsmentioning

confidence: 82%

“…25 The differences found in the present study may be a result of various factors, such as the origin of the raw material (in natura), smoking process, characteristics of the desired final product (more dehydrated, firmer texture), process parameters (exposure time and temperature), and type and amount of brine, amongst others. 26 Therefore, the smoking technique utilized, along with the species (with different fat contents), preservation conditions (in natura or frozen) and processing (cuts or form of presentation of the product in fillets, slices, or whole product), exposure time to the smoke, initial moisture, and the temperature of the process, can affect the dehydration or moisture loss, affecting the process yield and losses during processing.…”

Section: Resultsmentioning

confidence: 99%

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Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke

et al. 2022

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BACKGROUND The present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets. The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring. RESULTS The process yield of liquid‐smoked fillets was higher (69.8%) compared to hot‐smoked fillets (58.0%). All fillets were with good microbiological quality and low benzo(a)pyrene levels and were well accepted by consumers. The hot‐smoked fillets and the liquid‐smoked fillets presented 456.2 and 589.7 g kg−1 moisture, 262.3 and 263.7 g kg−1 crude protein, 218 and 85 g kg−1 total lipids, and 26.0 and 20.9 g kg−1 ash, respectively. The major fatty acids identified in the smoked tail fillets were palmitic, stearic, oleic, and linoleic acids. CONCLUSION The liquid‐smoked fillets had lower lipid content, and higher process yield because of lower losses; thus, they proved to be more advantageous and practical to obtain than the hot‐smoked fillets. © 2022 Society of Chemical Industry.

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Section: Instrumental Colormentioning

confidence: 58%

Section: Resultsmentioning

confidence: 82%

Section: Resultsmentioning

confidence: 99%

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Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke

et al. 2022

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“…Nithin et al [ 13 ] produced masmin flakes by smoke flavor, which could obtain products that matched the taste of traditional masmin. Ruiz et al [ 14 ] optimized the “smoke flavoring” process to achieve the best sensory properties in smoke-flavored tilapia fillets. While other researchers have carried out similar research, their studies have largely focused on sensory aspects rather than the flavor-related production pathways for volatile compounds in products [ 12 , 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS

Feng

Timira

Zhao

et al. 2022

Foods

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The present study aimed to ascertain how the volatile compounds changed throughout various processing steps when producing a smoke-flavored sea bass (Lateolabrax maculatus). The volatile compounds in different production steps were characterized by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 85 compounds were identified, and 25 compounds that may be considered as potential key compounds were screened by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Results indicated that aldehydes were the major volatile compounds throughout the processing. The characteristic volatile compound in fresh samples was hexanol, and curing was an effective method to remove the fishy flavor. The concentration of volatile compounds was significantly higher in dried, smoked, and heated samples than in fresh and salted samples. Aldehydes accumulated because of the drying process, especially heptanal and hexanal. Smoke flavoring was an important stage in imparting smoked flavor, where phenols, furans and ketones were enriched, and heating leads to the breakdown of aldehydes and alcohols. This study will provide a theoretical basis for improving the quality of smoke-flavored sea bass products in the future.

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“…Low water activity together with low pH reduce microbiological growth (Kuda et al, 2013). Sprats are fatty fish, fat content even in spawning season can be more than 10% (Timberg et al, 2011), and as fatty fish it absorbs less salt than lean fish (Ruiz-Alonso et al, 2021). One of the problems to ensure stable quality of the final product is unstable quality of the fresh fish (nutritional elements protein, lipids, water) during the season.…”

Section: Introductionmentioning

confidence: 99%

Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats

Puke

Galoburda

2021

Rural Sustainability Research

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Smoked sprats are delicious and nutritionally valuable product. Besides protein, it contains high amount of unsaturated fatty acids and fat soluble vitamins. Nowadays, human interest for fish product consumption is increasing. It leads to the demand for increased shelf life of the smoked sprats. One way to prolong the shelf life is to use some pre-treatment prior to smoking. The aim of study was to analyse the effect of pre-treatment on smoked Baltic sprat quality and microbiological parameters. Various compositions of brine using salts (NaCl, CaCl2) and acetic acid in different proportions were used for fresh sprat pre-treatment. Pre-treatment had the influence on physical parameters; pre-treated samples had higher salt and lower moisture content, and lower pH, which allowed prolonging the shelf life of smoked sprats. The highest pH was in the control sample 6.6, and it allowed growth of yeasts, moulds, Pseudomonas spp., and mesophilic and facultative anaerobic microorganisms. The results demonstrated that after two-week storage of the smoked sprats the growth of moulds (1×102 CFU g−1) was observed only for smoked sprats without pre-treatment (control sample), indicating the positive effect of pre-treatment. Salmonella spp., Clostridium perfingens, Listeria monocytogenes, and Escherichia coli were not detected in any of the analysed samples. After pre-treatment in brine, containing combination of NaCl and CaCl2, smoked fish had darker colour compared to control sample or sample with sodium chloride only. Any of applied pre-treatments, except brine containing NaCl, made firmer texture of the smoked fish.

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Optimizing salting and smoking conditions for the production and preservation of smoked-flavoured tilapia fillets

Cited by 16 publications

References 20 publications

Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke

Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS

Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats

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