Factors affecting smoked fish quality: a review

Abstract

Smoked sprats (Sprattus sprattus balticus) from the Baltic sea are one of the most popular processed fish products in Latvia. The amount of catching and demand is annually increasing. For producers, it is important to provide stable quality throughout the year, which sometimes is challenging due to many factors. Smoked fish quality depends not only on the seasonality, but also on the applied technologies. The aim of the current study was to review research findings about factors affecting the smoked fish quality. The databases of Science Direct, Web of Science, Wiley Online Journals and Google Scholar were searched. The first parameter that affects quality of fish till processing is raw material, its catching place and season, as well as whether it is fresh or frozen fish, that includes not only microbiological parameters, but also physical and chemical changes in fish depending on the storage conditions. The second parameter is the applied pre-treatment methods (using salt, acids) before processing, which can improve fish texture and make better result for smoked fish. The third parameter is the used technology for the fish processing, heat treatment methods use of wood chips or liquid smoke, or adjustment of smoking conditions. These all together make a lot of sensorial and textural changes in the final product. If any of these parameters is changed during processing, they can affect the smoked fish quality. Therefore, to ensure constant quality of smoked fish, in-depth knowledge of parameters is extremely important.

Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (Argyrosomus regius) Fillets, as a Strategy to Diversify Aquaculture Products

“…A total of 20 specimens of A. regius (average size 27.17 ± 1.91 cm and average weight 347.72 ± 62.85 g) were processed in a Sicilian (Italy) aquaculture plant to obtain forty fillets (mean weight: 73.48 ± 22.49 g) that were stored on ice. In the laboratory (less than 30 min), the fillets were stored under vacuum in Foodsaver bags (HDPE) and nylon bags (http://www.gopack.it, accessed on 1 September 2021) and subjected to rapid freezing at −35 • C (AB 2/3 ALLFORFOODD (PU), Italy) and maintained in this condition for 24 h to inhibit the bacterial growth [28].…”

“…(http://www.gopack.it, accessed on 1 September 2021) and subjected to rapid freezing at −35°C (AB 2/3 ALLFORFOODD (PU), Italy) and maintained in this condition for 24 h to inhibit the bacterial growth [28].…”

Pengaruh berbagai sumber pengasapan terhadap kadar protein, mikrobiologis dan organoleptik ikan nila (Oreochromis niloticus) asap

“…Semakin lama waktu pengasapan akan semakin banyak fenol yang menempel pada produk, maka warna yang dihasilkan akan semakin mengkilap. Puke & Galoburda (2020) menyatakan bahwa perubahan warna ikan asap terjadi akibat reaksi antara fenol dalam asap dengan protein dan gula dalam daging ikan. Selain itu, proses pengasapan panas menyebabkan terjadinya reaksi millard antara gugus amino dengan gula dalam daging ikan.…”

“…Rasa asap yang khas terutama terkait dengan senyawa fenolik dalam asap. Paling aktif senyawa asap kayu dalam pengasapan tradisional adalah pyrogallol, resorsinol, 4methylguaiacol, kurang aktif adalah syringol, guaiacol (Puke et al, 2020).…”

Economics of Smoked Farmed Catfish in Kainji Lake Basin, Nigeria

“…Fish processing could be done through smoking, drying, refrigeration, frying etc; though, smoking is the principal fish processing technique in Nigeria (Alabi, et al, 2020). Fishes that are smoked have a great sensory characteristic such as good taste, flavour and texture and are highly enjoyed in diets (Puke and Galoburda, 2020). Most processors use half drum smoking systems, open fire systems and local ovens (banda kilns) which are generally referred to as traditional methods (Food and Agricultural Organization [FAO], 2017) while others use the improved kilns such as; National Institute for Oceanography and Marine Research (NIOMR) and National Institute for Freshwater Fisheries Research (NIFFR) smoking kilns as well as the FAO-Thiaroye fish processing technique (FFT-Thiaroye) that is been introduced in Côted'Ivoire (FAO, 2020).…”