Study of the volatile composition of an aqueous oak smoke preparation

Guillén, Marı́a D.; Manzanos, María J.

doi:10.1016/s0308-8146(02)00141-3

Cited by 112 publications

(90 citation statements)

References 32 publications

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“…Organoleptic properties of smoked foods are decisively influenced by composition of the smoke and nature of wood involved. There is no agreement about which wood or mixture of woods imparts the preferred sensorial properties to smoked woods [28]. The fact that there is no significant difference in sensory attributes between freshwater catfish and marine catfish during smoking in this study indicates that smoked marine fish can be used as a fish product in the market just like the freshwater catfish.…”

Section: Sensory Evaluationmentioning

confidence: 56%

“…There could just be a psychological feeling of inferiority towards marine catfish. This could basically be due to the influence in culinary habits and customs of each region on food acceptability [28]. The marine catfish therefore is a protein source being ignored and more work needs to be done towards optimization of processing like making fillets.…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…The marine catfish and freshwater catfish were attacked by moulds on different days over a period of 56 days ( Table 5). The differences in mould attack could be due to differences in active microbial components in the respective smoke sources [28]. Carboxylic acids and phenols have been reported to show the highest antimicrobial activity with carboxylic acids lowering the pH while phenols inhibit microorganisms [7,28].…”

Section: Mould Attack During Storagementioning

confidence: 99%

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Organoleptic effect of using different plant materials on smoking of marine and freshwater catfish

Oduor‐Odote¹,

Obiero²,

Odoli³

2010

African Journal of Food, Agriculture, Nutrition and Development

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Freshwater catfish (Clarias gariepinus) and marine catfish (Galeichthys feliceps) were smoked using Acacia raddiana (Moriela), Prosopis julifora ("Mathenge"), Azadirachta indica (Neem) and Cocos nucifera (Coconut husks) in view to assess and compare the organoleptic scores-taste, appearance and overall acceptability of the smoked fish. Insect and mould attack was also monitored during storage. The scores for taste for marine catfish were better than that for freshwater catfish irrespective of the plant materials used. Taste for freshwater catfish and marine catfish smoked with Acacia was significantly different (p<0.05). Appearance and overall acceptability for freshwater catfish smoked with Acacia, Prosopis (Mathenge), Neem, and Coconut husks was better than marine catfish though not significantly different (p<0.05). The scores for taste, appearance and overall acceptability for marine catfish smoked with Acacia, Prosopis, Neem and Coconut husks were not significantly different (p<0.05). Acacia had better taste, appearance and overall acceptability scores. For freshwater catfish smoked with Acacia, Prosopis, Neem and Coconut husks, scores for taste, appearance and overall acceptability were not significantly different (p<0.05). Insects were first detected in the marine catfish smoked by Acacia and Prosopis on day 35, 48 and 56 recording score 1, 2 and 3 respectively. For Coconut husk and Neem smoked marine catfish, insects appeared on day 48 and 56 with scores of 1 and 2 respectively. In the freshwater catfish smoked by Prosopis, insects were first noticed on day 35 and 48 with scores of 2 and 3. For those smoked with Acacia and Coconut husks the first insect attack was on day 48 with a score of 1 and scores of 2 and 3 respectively on day 56. The first insect attack on Neem smoked catfish was day 56. Mould was first detected in the marine catfish smoked with Prosopis and Coconut husks on day 35 and on Acacia and Neem on day 48 of storage. In the freshwater catfish, mould was first detected in the fish smoked by Acacia, Prosopis and Coconut husks on day 14 of storage and on fish smoked with Neem on day 56. The Neem tree delays insect and mould attack in smoked fish during storage. The percentage moisture recorded on day 0, 14, 21, 28, 35, 48 till 56 correspond to days when mould was noticed on the fish during storage and it increased with storage time. The 4 trees can be used in marine and freshwater catfish smoking for human consumption.

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Section: Sensory Evaluationmentioning

confidence: 56%

Section: Sensory Evaluationmentioning

confidence: 99%

Section: Mould Attack During Storagementioning

confidence: 99%

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Organoleptic effect of using different plant materials on smoking of marine and freshwater catfish

Oduor‐Odote¹,

Obiero²,

Odoli³

2010

African Journal of Food, Agriculture, Nutrition and Development

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“…, 1984;GUILLE´N;MANZANOS, 2002). Kiehl (1998) relata que a matéria orgânica quando atacada por microorganismos (bactérias, fungos, actinomicetes) sofre o processo de mineralização, potencializado pela adição do E.P (STEINER et al, 2008).…”

Section: Concentração De E P (%)unclassified

Resíduos Agroindustriais Para Enriquecimento De Fertilizante Orgânico

Menegale¹,

Leão²,

Filho³

et al. 2012

EnergAgric

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“…Pyrolysis of lignin produces a wide range of homologues of 2-methoxyphenol, including 4-methylguaiacol, and therefore these chemicals are naturally present in wood smoke (Guillén & Manzanosis, 2002;Olsson et al, 2003), both in the vapour phase and in association with particulates (Hawthorne et al, 1988). Hence, the repellent effect of wood smoke may result from 2-methoxyphenol and 4-methylguaiacol and/or related chemicals.…”

Section: -Methylguaiacolmentioning

confidence: 99%

Shoo fly, don't bother me! Efficacy of traditional methods of protecting cattle from tsetse

Torr

Mangwiro

Hall

2011

Medical and Veterinary Entomology

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Abstract. Studies were made of the efficacy of using smoke and housing to protect cattle from tsetse (Diptera: Glossinidae) in Zimbabwe. The efficacy of smoke was assessed by its effect on catches in Epsilon traps baited with a blend of acetone, 1-octen-3-ol, 4-methylphenol and 3-n-propylphenol. The efficacies of different types of kraal (enclosure) were gauged according to the catches of electrocuting targets (E-targets), baited with natural ox odour, placed within various designs of kraal. Smoke from burning wood (Colophospermum mopane) or dried cow dung reduced the catch of traps by ∼50-90%. Kraals with a continuous wooden or netting wall, 1.5 m high, reduced catches of E-targets by ∼75%. Arrangements of electric nets were used to assess the numbers of tsetse attacking live cattle within kraals and/or near sources of smoke. The results confirmed findings with traps and E-targets: kraals reduced the numbers of tsetse that fed by ∼80% and smoke reduced the numbers attracted by ∼70%; the use of both reduced overall attack rates by ∼90%. The inclusion of 4-methylguaiacol, a known repellent for tsetse and a natural component of wood smoke, halved the catches of traps and E-targets and the numbers of tsetse attacking cattle. The practical benefits and difficulties of using repellents and/or housing to manage trypanosomiases are discussed.

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Study of the volatile composition of an aqueous oak smoke preparation

Cited by 112 publications

References 32 publications

Organoleptic effect of using different plant materials on smoking of marine and freshwater catfish

Organoleptic effect of using different plant materials on smoking of marine and freshwater catfish

Resíduos Agroindustriais Para Enriquecimento De Fertilizante Orgânico

Shoo fly, don't bother me! Efficacy of traditional methods of protecting cattle from tsetse

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