Quality of Smoked Tilapia Fillets (Oreochromis niloticus) Treated by Traditional and Liquid Smoke | ||||
| Aquatic Science and Fish Resources (ASFR) | ||||
| Article 2, Volume 2, Issue 0, 2021, Page 9-14 PDF (808.73 K) | ||||
| Document Type: Review/Systematic | ||||
| DOI: 10.21608/asfr.2021.82531.1015 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Hesham Amin   1; Eman Ali2
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| 1Faculty of Fish Resources,Suez University, Egypt | ||||
| 2Fish Technology Department., Faculty of Aquaculture and Marine Fisheries, Arish University | ||||
| Abstract | ||||
| The purpose of this study was to treat tilapia fillets by traditional smoke (hot and cold smoking) and liquid smoke (watery smoke and oily smoke), and examined the effects of these treatments on the fillets quality. The proximate composition and nutritional values were determined. The cold smoked fillets had the highest percentage, 43.97%; 8.3%; 6.05% and 274.78 Kcal, of protein, fat, carbohydrates and nutritional value, respectively. Salt percentage was less than 3.5% in all smoked tilapia fillets treatments and compiled with EOS standards (2005). TVB-N and TBA values were lower ( | ||||
| Keywords | ||||
| Tilapia fillets; traditional smoke; liquid smoke; TVB-N; TPC | ||||
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