Effect of Hot Smoking on the Quality and Shelf-Life of Fish Luncheon Stored at Cold and Ambient Conditions | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 4, Volume 28, Issue 3, May and June 2024, Page 67-87 PDF (1.15 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejabf.2024.354178 | ||||
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| Author | ||||
| Abdelrahman S. Talab et al. | ||||
| Abstract | ||||
| A growing increase in the global demand for innovative smoked fishery products has recently emerged. Thus, the present study was designed to adapt the hot smoke processing technique for improving the sensorial, physicochemical, and microbial qualities of common carp and little tuna fish luncheon as innovative fish products with extended shelf- life. The hot smoking for 5- 6 hours at 40- 90°C (2 hours at 40-5 0°C, 2 hours at 60- 80°C, and 2 hours at 90°C) with citrus sawdusts was applied to process smoked fish luncheon. The smoked carp and little tuna fish luncheon obtained higher sensory attributes and suppressed bacterial growth, pH, total volatile basic nitrogen, trimethylamine and thiobarbituric acid at an optimum smoking time of 25min using citrus sawdust. On the other hand, moisture, protein, lipid and overall acceptability scores were siginificantly decreased (P≤ 0.05) during chilled and ambient temperature, while ash, carbohydrates, pH, TVB-N, TMA-N, TBA, TMBC, TPBC, TPC and YMC were siginificantly increased (P≤ 0.05) as affected by chilled and ambient temperature, without surpassing the maximum permissible limits. Based on the sensory analysis, the shelf-life of both types of smoked fish luncheon was determined to be 18 days. Moreover, the wheat flour treatment was identified as the best, followed by soybean flour and starch. The overall findings indicated that the hot smoking technology with fish luncheoun could be effective in achieving good sensorial, nutritional, and functional attributes to the consumer. | ||||
| Keywords | ||||
| Hot smoked; Fish luncheon; Quality; Storage condition; Shelf-life | ||||
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