The determination of flesh productivity and protein components of some fish species after hot smoking

Ünlüsayın, Mustafa; Kaleli, Süleyman; Gülyavuz, Hayri

doi:10.1002/jsfa.862

Cited by 40 publications

(6 citation statements)

References 7 publications

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“…Differences in ash content between fresh and smoked samples were significant (p<0.05). A similar result was reported by Unlusayin et al (2001) for hot smoked fish. No significant differences in pH values were observed between the fresh and smoked samples.…”

Section: Proximate Compositionsupporting

confidence: 90%

The Determination of Shelf Life and Some Nutritional Components of Catfish (Clarias lazera) After Hot Smoking

Ahmed¹,

Adm²,

Mohammed³

2016

JMSET

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Changes in the quality of hot smoked catfish Clarias lazera were determined just after smoking and during refrigerated storage (4°C±1). Chemical, sensory, and microbiological analyses of the samples were carried out during the storage to test their shelf life and quality. Significant (p<0.05) differences were found in the chemical composition of fresh and smoked Clarias lazera. The process reduced moisture content and pH and increased crude protein, crude fat, and ash. During storage at 4°C±1 the percentage of total protein, the ash contents, and the pH increased significantly (p<0.05), whereas the moisture contents and the crude fat significantly (p<0.05) decreased. Microbiological analysis results demonstrated that the smoking techniques reduced the microbial content of the fish; total viable counts (TVC) of bacteria in fresh fish used as raw material had a total microbial load reaching 19.6×106 cfu/g. After smoking, TVC recorded 3.2×106 cfu/g and pathogenic micro-organisms Escherichia coli were counted at about 3.8×106 cfu/g, therefore Salmonella spp and Staphylococcus aureus were not detected in the fish samples. No yeast or mould was detected in the fresh and smoked samples. During storage at 4°C the weekly change in microbial loads of smoked C. lazera was increased, micro-organisms E. coli and Salmonella spp were observed, while Staphylococcus aureus was not detected. Sensory evaluation of smoked fish samples showed that the quality of the smoked fish might still be acceptable 28 days after smoking under refrigerator conditions.

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Section: Proximate Compositionsupporting

confidence: 90%

The Determination of Shelf Life and Some Nutritional Components of Catfish (Clarias lazera) After Hot Smoking

Ahmed¹,

Adm²,

Mohammed³

2016

JMSET

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“…Fish drying is closely associated with the heating process that occurs during smoking, and it is also related to the fat content of the smoked product (Ünlüsayin, Süleyman, & Gulyavuz, 2001). This is why the higher water loss during the process, the higher increase in fat percentage was observed in the studied samples ( Figure 1).…”

Section: Proximate Compositionmentioning

confidence: 87%

Polycyclic aromatic hydrocarbon contamination of Polish smoked fish: Assessment of dietary exposure

Malesa‐Ciećwierz

Szulecka

Adamczyk

2019

J Food Process Preserv

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The aim of the study was to determine if the smoked fish being produced in Poland complies with the new, stricter limits set for BaP and PAH4. The effect of sample position in the smoking chamber was also studied. The margin of exposure (MoE) approach was used for assessing the risk of dietary exposure to PAHs from smoked fish products. The study material comprised of sprat, herring, mackerel, and salmon from a fish processing plant equipped with smoking chambers with external smoke generators. None of the smoked fish products studied exceeded the new, stricter limits set for BaP and PAH4. The MoE indicators far exceed the limit of 10,000 (values lower than this indicate a potential risk to consumer health). The sensory analysis identified significant differences among the products studied that indicate the high quality of cold‐smoked salmon fillets and the statistically significant lower quality of a smoked salmon abdominal parts. Practical applications In 2011 and 2015, the European Commission amended Regulation No. 1881/2006, setting new maximum levels for polycyclic aromatic hydrocarbons in food products in order to protect consumer safety. The currently applicable limits are: for benzo(a)pyrene—2.0 μg/kg and for the sum of benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene, and chrysene—12.0 μg/kg in muscle meat of smoked fish and smoked fishery products with the exception of smoked, canned smoked sprat, smoked, and canned smoked Baltic herring ≤ 14 cm, where the limits are, respectively, 5.0 μg/kg and 30.0 μg/kg. The presented study was to determine if the sprat, herring, mackerel, and salmon from a fish processing plant equipped with smoking chambers with external smoke generators comply with the new, stricter limits set for BaP and PAH4 by Regulation No. 835/2011 and No. 2015/1125. The results showed that none of 54 smoked fish products that had been examined exceeded the new, stricter limits set for BaP and PAH4 and also that changes in PAH4 content depending on the position of the product in the smoking chamber were statistically insignificant, what is important information for processing plants. The sensory analysis indicated the high quality of cold‐smoked salmon fillets and the statistically significant lower quality of smoked salmon abdominal parts.

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“…[8] Effects of different processing and cooking methods on nutritive values and mineral contents of different fish species have been previously studied. [7][8][9][10] Gladyshev [11] studied the effect of cooking on the essential PUFAs in muscle tissue of humpback salmon. The samples were fried, boiled, and roasted.…”

Section: Introductionmentioning

confidence: 99%

Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

Dong

Huang

et al. 2018

International Journal of Food Properties

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In this study, the effects of five cooking methods on nutritional value and flavor of turbot muscle were evaluated. Chemical compositions of samples were determined using AOAC methods, and the fatty-acid composition was determined by gas chromatography-mass spectrometry (GC-MS). Flavors of samples cooked using different methods were characterized by electronic nose. Volatile compounds were determined using solid-phase microextraction (SPME) followed by gas GC-MS. All the samples were investigated before/after cooking. The results showed that the fatty acids found in abundance in the raw sample were C22:6n-3, C16:0, C18:1n-7, and C20:5n-3. All of the fatty acids were detected in steamed samples, while some of the fatty acids were degraded in other cooking methods. Electronic nose can be used to distinguish samples cooked differently. 20, 17, 34, 20, and 23 compounds were detected in samples cooked by frying, baking, microwave heating, boiling in vacuum-sealed bag (BIVSB) and steaming, respectively. Aldehydes, ketones, alcohols, acids, and hydrocarbons were the main volatile components detected. In summary, steaming preserves water, protein, lipids and fatty acids the best in cooked samples while generates desirable flavor, it is recommended as the choice of cooking for turbot.

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The determination of flesh productivity and protein components of some fish species after hot smoking

Cited by 40 publications

References 7 publications

The Determination of Shelf Life and Some Nutritional Components of Catfish (Clarias lazera) After Hot Smoking

The Determination of Shelf Life and Some Nutritional Components of Catfish (Clarias lazera) After Hot Smoking

Polycyclic aromatic hydrocarbon contamination of Polish smoked fish: Assessment of dietary exposure

Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

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