Effect of Traditional and Liquid Smoke on the Quality of Sea Catfish Sausages (<i>Sciades herzbergii</i>, Bloch, 1794)

Araújo, Isabelly Barbosa de; Raúl, Lito Jorge; Maciel, Maria Inês Sucupira; Shinohara, Neide Kazue Sakugawa; Filho, Paulo Roberto Campagnoli de Oliveira

doi:10.1080/10498850.2020.1774021

Cited by 5 publications

(13 citation statements)

References 34 publications

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“…TS sausages had higher fat ( p < 0.05) throughout storage compared to LS sausages (Table 2), similar to results reported by Araújo et al. (2020). In meagre sausages ( Argyrosomus regius ), fat did not vary during storage for 98 days at 2°C (Ribeiro et al., 2013).…”

Section: Resultssupporting

confidence: 89%

“…Overall, total protein contents of catfish sausages were high ∼300 g/kg (Table 2), suggesting a good protein source, as reported by Araújo et al. (2020). The influence of the smoking process on protein content of fish sausage has been contradictory in the literature.…”

Section: Resultssupporting

confidence: 73%

“…Nile tilapia ( Oreochromis niloticus ) sausages had higher protein when liquid smoked compared to traditional smoking (Oliveira Filho et al., 2017), whereas Araújo et al. (2020) observed higher levels of protein in catfish sausages after traditional smoking compared to liquid smoking.…”

Section: Resultsmentioning

confidence: 99%

“…The WHC of the sausages were not affected ( p > 0.05) by the smoking process; however, they were affected by storage time, decreasing throughout storage (Table 3). The decrease in WHC of fish products can result from the denaturation of proteins (myosin and actin) (Araújo et al., 2020; Huda et al., 2012; Rahmanifarah et al., 2015; Sini et al., 2008; Sá Vieira et al., 2019). This change is not desirable as it may allow microbial growth, oxidation of lipids, and proteins and pigments (Kunnath et al., 2015; Veloso et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…In a similar way, TS and LS sausages of C. regium , L. mystaceus , and C. trutta provided similar TBARS values (Ozpolat & Patir, 2016). The similarity of TBARS values between smoked sausages may result from the low fat typical of the fish (Araújo et al., 2020) and from the antioxidant components incorporated to the sausage during TS and LS (Oliveira Filho et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

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Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausages

Filho

Araújo

Raúl

et al. 2021

Journal of Food Science

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Catfish (Sciades herzbergii) are widely captured in Brazilian Northeast but have low commercial value. The processing of catfish into an innovative product with longer shelf life can add value to the fish and improve sustainability. The objective of this study was to investigate the stability during 60 days of refrigerated storage smoked sausages produced by two different smoking processes (traditional smoking [TS] and liquid smoking [LS]). The smoking processes affected fat and ash contents, hardness, and CIE (Commission Internationale de L'Eclairage) color (L* and b* values). TS sausages had higher fat content and yellowness (b* value). LS sausages had higher ash content (15 days of storage) and lightness (L* value). The sausage's hardness was higher at 45 days of storage for TS and at 60 days for LS sausages. During refrigerated storage, there were decreases in crude protein (309.12–263.49 g/kg, 1–30 days, respectively), water holding capacity (89.77%–87.39%, 1–45 days, respectively), and redness (a* value) (10.35–6.09, 1–30 days, respectively), and increases in hardness (TS = 31.92–55.92 N, 1–45 days, respectively; LS = 32.88–61.18N, 160 days, respectively) and TBARS values (1.56–2.38 mg malonaldehyde/kg, 1–60 days, respectively). The microbial quality was kept within Brazilian legislation limits. Therefore, liquid smoked catfish sausage consists of a convenient innovative product, which is easier to process and control and provides a product with good physicochemical, microbial, and biochemical characteristics for up to 60 days of storage. Practical Application Catfish, a low commercial value fish (by catch from shrimp operations), can be processed into a high value smoked sausage. Liquid smoking was easier to process, environment friendly, and easier to control compared to traditional smoking. It provided a nutritional, easy to prepare at home, and microbial safe product with a shelf life under refrigeration up to 60 days. It can be successfully used to warrant sustainability in the fish chain.

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Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 73%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausages

Filho

Araújo

Raúl

et al. 2021

Journal of Food Science

Self Cite

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Antimicrobial potential of wood vinegar from cocoa pod shells (Theobroma cacao L.) against Candida albicans and Aspergillus niger

Desvita

Faisal

Mahidin

et al. 2022

Materials Today: Proceedings

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Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature

Sherpa,

Priyadarshini,

Mehta

et al. 2023

ACS Omega

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The objective of this study was to investigate the effects of the kiln (SK-S) and liquid smoking (LS-S) processes on the quality of inulin-fortified emulsion-type Pangasius mince sausages. The moisture content during the storage significantly ( p < 0.05) decreased in C-S (control) sausages and increased ( p < 0.05) in SK-S and LS-S sausages. The protein content decreased ( p < 0.05) in C-S, SK-S, and LS-S throughout the storage period. Initially, among the three processed sausages, LS-S showed a lower pH value, and as the days of storage progressed, all the treatments exhibited a declining trend ( p < 0.05). A significant ( p < 0.05) increase in the PV was observed in all the sausages during the storage days at 5 ± 1 °C, but the intensity of the increase was lower in SK-S and LS-S. The total viable count of C-S and SK-S sausages reached the limit of acceptability (6 log 10 cfu g –1 ) on the 20th day and on the 24th day of storage. The electrophoretic protein pattern of LS-S samples exhibited retention of all bands, indicating the lower proteolysis of MHC, actin, and troponin T in comparison with other treatments. The hardness ( p < 0.05) and cohesiveness ( p > 0.05) values of both SK-S and LS-S reduced as the storage days progressed. The present study indicates that the emulsion-type Pangasius sausages incorporated with inulin powder (2%) exposed to kiln smoking and commercial liquid smoking retained good-to-better sensory attributes up to day 16 (C-S) and day 20 (SK-S and LS-S) under refrigerated storage at 5 ± 1 °C in low-density vacuum polyethylene (LDPE) pouches.

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Effect of Traditional and Liquid Smoke on the Quality of Sea Catfish Sausages (Sciades herzbergii, Bloch, 1794)

Cited by 5 publications

References 34 publications

Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausages

Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausages

Antimicrobial potential of wood vinegar from cocoa pod shells (Theobroma cacao L.) against Candida albicans and Aspergillus niger

Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature

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