Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet

Abstract

-The effects of hot (45-90°C/5 hours) and cold (27-45ºC/10 hours) smoking processes on the organoleptic properties, yield and composition of matrinxa (Brycon cephalus) fillets are evaluated. No significant differences were observed for fillet yield in both non-smoked and smoked fillets. Smoking process losses were significantly higher for hot smoked (19.37%) when compared to cold smoked (17.08%). Smoking process reduced moisture (in natura = 72.91%, for hot = 58.51%and cold = 59.68%) and increased crude protein, lipid and ash contents. However, there was a significant difference only for protein level between hot smoked (28.07%) and cold smoked (27.14%). Cold smoked process resulted in better fillet appearance and color, while hot smoked presented superior flavor, salt content and general acceptance. Aroma and texture did not differ significantly among processes. Therefore, hot smoking process shows the best results for organoleptic properties and protein levels.Key Words: Brycon cephalus, composition smoking, fish, sensory attributes Efeitos do processo de defumação a quente e a frio sobre as propriedades organolépticas, o rendimento e a composição de filé de matrinxã RESUMO -Foi avaliado o efeito do processo de defumação a quente (45-90°C/5 horas) e a frio (27-45ºC/10 horas) nas propriedades organolépticas, no rendimento e na composição dos filés de matrinxã (Brycon cephalus). Não houve diferença significativa no rendimento de filés defumados e não-defumados. As perdas no processo de defumação foram significativamente maiores para defumação a quente (19,37%) em comparação à defumação a frio (17,08%). O processo de defumação reduziu a umidade (in natura = 72,91%; defumado a quente = 58,51%; e defumado a frio = 59,68%) e aumentou os teores de proteína bruta, lipídios e cinzas. Houve diferença significativa somente nos teores de proteína no defumado a quente (28,07%) e defumado a frio (27,14%). O processo a frio resultou em melhor aparência e cor de filé, enquanto o processo a quente melhorou o sabor, o teor de sal e a aparência geral. O aroma e a textura não diferiram significativamente entre os processos. O processo de defumação a quente melhora as propriedades organolépticas e os níveis de proteína do filé de matrinxã.Palavras-chave: atributos sensoriais, Brycon cephalus, composição da defumação, peixe Revista Brasileira de Zootecnia

Effects of smoking processes on the nutritional value and fatty acid composition of Zander fish (<em>Sander lucioperca</em>)

“…In the current experiment, the difference between cold and hot smoking treatments could be attributed to the fillet composition, thickness, and weight, as well as to the smoking temperature and time. These findings are in agreement with those described by De Souza Franco et al, (2010) for Matrinxa fillets, in that the final moisture content was about 25% after hot and cold smoking processes.…”

“…The Sander lucioperca (S. lucioperca) is an important freshwater fish species in Tunisian farming. It was introduced for the first time in Tunisia by the ONP (National Office of Fishing) in 1968 (CTA, 2009) in the dam of Nebhana using 30, 000 eggs which were incubated in floating boxes. Following its introduction, the recruitment of S. lucioperca in dams was made naturally and the stock recovered on its own.…”

“…Following its introduction, the recruitment of S. lucioperca in dams was made naturally and the stock recovered on its own. Currently, this species is present in most Tunisian dams (CTA, 2009). The production of S. lucioperca in Tunisian dams had a first phase which was characterized by an exponential increase of up to 192.4 tons in 2006.…”

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

“…Smoking treatment has also been widely applied to preserving food since ancient times. Smoking treatment is performed to achieve good acceptance of sensory parameters, such as aroma, taste, color, and texture (Franco et al, 2010), reduced microbial growth (Salaudeen & Osibona, 2018), and maintenance and even improvement of the nutrition value of the smoked fish (Colakoglu, Ormanci, & Cakir, 2011). Mohibbullah et al (2018) and Sutikno et al (2019) reported that the treatment combination of superheated steam roasting and hot smoking improved the physicochemical properties of processed seafood.…”

Defumação da traíra (Hoplias malabaricus) como método alternativo de conservação

“…Nesse contexto, a defumação é um método tradicional que tem como finalidade a conservação do alimento proporcionando sabor e cor, deposição de substâncias antioxidantes, além de reduzir concentração de compostos indesejáveis (ADEYEYE;OYEWOLE, 2016). Assim, a defumação aperfeiçoa as características organolépticas como aroma, e textura, sendo um processo que apresenta ação bactericida e bacteriostática, aumentando a vida de prateleira (SOUZA et al, 2005;FRANCO et al 2010;GEORGE et al, 2014). Procedeu-se três formas de preparo: Peixe inteiro, peixe filetado e peixe filetado e recortado.…”