Abstract:In the present study, the effects of smoking with different wood chips and barbecuing on some properties (moisture content, pH value and lipid oxidation) of salmon fish were investigated. The smoking process was carried out by cold smoking method using five different wood chips: oak, apple, bourbon soaked oak, cherry and hickory. The lowest moisture content was determined in the samples smoked with bourbon soaked oak wood chips. Smoking and barbecuing caused an increase in the pH values and the highest pH valu… Show more
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