Abstract:This work aims to study the effect of smoking methods (traditional and liquid flavouring) on the quality of whole and gutted mullet products and polycyclic aromatic hydrocarbons (PAHs) contents, which may represent carcinogenicity agent for consumer. Also, physico-chemical, bacteriological and sensorial characteristics were determined. Results showed that there was loss in both water and protein content of smoked fish while the content of lipid, salt and ash were increased. In addition, the values of total vol… Show more
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