Effect of Smoke Duration on Compositional Analysis, Deterioration Criteria, Microbial Profile and Sensory Attributes of Marine and Freshwater Fish: A Comparative Study

Abstract

F ish is considered an excellent food of high-quality protein that can replace both red and white meat especially with the fast-growing aquaculture industry in recent years (Kari et al., 2020). It contains both important micro-(minerals and vitamins) and macro-(protein, fat) nutrients. Furthermore, fish contains a high level of polyunsaturated fats (PUFA) which helps in lowering cardiovascular diseases in humans (Mishra, 2020). However, fish is considered a highly perishable food that undergoes many deteriorative changes including propagation of bacterial flora as well as lipid oxidation, enzymatic and chemical changes which led to rapid spoilage (Khoshmanesh, 2006).Different preservation techniques e.g., cold storage, salting, drying, fermentation, and smoking are commonly used in fish preservation technology (Alcicek and Atar, 2010). For centuries, smoking is considered the chief method of fish preservation and is still used worldwide in many countries (Bilgin et al., 2008). During smoking, several compounds e.g., phenols and formaldehyde result from the partial burning of specific types of wood. The smoke products impart a harmful effect on both spoilage and food poisoning bacteria and retard the oxidative enzymes which collectively preserve the fish quality and extend its shelf research Article Abstract | Smoked fish is considered one of the most commonly consumed aquatic food. The impact of fish smoking technology on the quality criteria varies depending on the smoking time and/or temperature as well as the type of fish used. This study focused on studying the effect of using three different hot smoking durations (30, 45, and 60 min.) on different quality attributes of both marine fish (Epinephelus marginatus) and freshwater fish (Lates niloticus) during chilled storage (4ºC) under vacuum packaging for three months. Results revealed that 60 min. smoking of fish fillet achieved the best quality results as it increased the phenolic substances that resulted in a marked decline in the lipid oxidation criteria. Furthermore, increasing the smoke duration significantly decreased the microbial count of the total anaerobic sporeformers, Staph aureus count, and mold counts to below the detectable limit (<2 log 10 CFU/g) while the aerobic plate count reached 2 log 10 CFU/g by 60 min smoking in both fishes. Moreover, protein and salt content increased by increasing smoking time, while moisture and the available water (a w ) content decreased. Sensory evaluation revealed that 45 min. and 60 min. smoking had the best sensory score compared to 30 min. smoking. All measured attributes increased gradually during chilled vacuum storage.

Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives

“…The decrease in Enterobacteria numbers in PBE samples may be attributed to various hurdle factors, such as pH reduction, in combination with the bactericidal and antioxidant properties of phenolic compounds present in the smoke, as suggested by Zaki et al (2021). The results indicate the presence of Enterobacteriaceae in the samples but do not provide a comprehensive assessment of their evolution over time.…”

PAHs, Physicochemical and Microbiological Analyses of Trout Processed by Traditional Smoking, in Different Types of Packaging

“…Furthermore, according to Mendonca et al [54], the values for E. coli expected just after obtaining the final product should be <10 CFU/g and the maximum acceptable value at any point in the shelf life of the food product is 10 3 CFU/g. There have been numerous studies that have indicated that hot smoking showed inhibitory effects against foodborne pathogens such as L. monocytogenes, Aeromonas hydrophila, Yersinia enterocolitica, E. coli, and in other smoked products [7,[55][56][57][58][59].…”