The effect of fish type, marination and smoke source on the quality of smoked fish product
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Date
2002-10-30
Authors
Ananthi, K.
Cyril, H. W.
Ganepola, M.
Journal Title
Journal ISSN
Volume Title
Publisher
The University of Peradeniya
Abstract
Smoking is an ancient technique that is commonly used in contribution with brining
and curing. In industrialized countries, smoking of fish is done for enhancement of flavor and
texture. it adds considerable value to the fish. Smoking provide partial protection against
microbiological, enzymatic and chemical deterioration. Fish is main seafood act as protein
rich source. Since smoking of fish act as value adding process and preservative measure,
smoked fish product was developed to fulfill the requirements of producer and consumers.
Five fish types namely seer, mallet, lo-musso, travelly and shark were filleted and,
smoked after dipping into the standard brine solution (7ppm). Then samples were subjected
to an untrained taste panel to select the best types for smoking. Sensory evaluation was
conducted based on 5-point Hedonic scale and result was analyzed using Friedman test.
Subsequently, selected fishes seer and mallet were dipped into different recipies of brines,
soy source with white wine brine, honey cured brine, onion cheese spread, and mayonnaise
and, smoked. Through sensory analysis honey cured brine was selected as best marination for
seer fish and soy source with white wine brine was selected as best marination for mallet fish.
Thereafter seer fish which was marinated with honey cured brine and mallet fish which was
marinated with soy source with white wine brine were smoked using different smoke sources
such as Cinnamon saw dust and Clove leaves. Through sensory analysis best product was
selected.
Finally Seer fish marinated with Honey cured brine and smoked by Cinnamon wood
dust and saw dust combination (2: 1) was selected as best product. The overall acceptability
was considered mainly to select best treatment. Then the selected best product was packed in
vacuum and normal packing and stored at the temperature of 4 ± 2°C and quality of the
product was checked weekly by measuring pH, color, water holding capacity, rancidity(TBA
value), water activity and total plate count until 4 weeks of time.
Even though water activity was higher in the smoked seer fish, microbial level was
satisfactory (less than 105 CFU/g of smoked fish) for both packaging types up to 4th weeks of
storage at 4 ± 2°C. The pH, TBA value and water holding capacity were increased rapidly
with storage period on smoked seer fish, which packed under normal conditions than that
packed under vacuum. This indicates vacuum packing was improved storage life of smoked
fish product
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Citation
Proceedings and Abstract of the Annual Research Sessions, October 30,2002, University of Peradeniya, Sri Lanka P 26