Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira)

Abstract

Half-dried Pacific saury of Cololabis saira (HDPS) is a fatty fish of high nutritional value with remarkable consumer interest in the Asia Pacific region, however, it undergoes various deteriorative changes associated with browning, bacterial contamination, oxidation, and decreased sensory attributes while marketed in various processed forms. To withstand these complications, research aimed to investigate the hot smoking technology to improve physicochemical, microbiological, and sensory attributes of HDPS with prolonged shelf life in storage conditions. The HDPS fillets were processed with hot smoking (70 °C) using various sawdust materials of Apple, Chestnut, Oak, Cherry, and Walnut, wherein the smoke time was set at different time points of 0, 20, 25, and 30 min. The results indicated that 25 min of smoking time with the selective Oak sawdust showed better sensorial characteristics, physicochemical properties, and microbiological qualities. Moreover, HDPS possessed higher nutritional value and valuable functional fatty acids, particularly docosahexaenoic acid and eicosapentaenoic acid, having a storage ability of up to 30 days at 10 °C. The processed HDPS offered a reduced level of Trimethylamine-N-oxide and Benzo[a]pyrene contents, indicating the acceptable and safe for human consumption. Therefore, HDPS with hot smoking could likely be a promising technique for preserving the premium quality of the product by providing desired characteristics of health and nutrition to end-point consumers.

Investigations of the Polycyclic Aromatic Hydrocarbon and Elemental Profile of Smoked Fish

“…Smoking is known as one of the oldest traditional processing techniques that comprises salting, drying, and thermal treatment. In addition to other processing methods, several alternative products are offered to the consumers by improving the taste and aroma of sawdust through the volatile compounds released from the wood or sawdust in the smoking process [ 5 ]. Despite these benefits, as an undesired result of smoking, toxic chemicals such as polycyclic aromatic hydrocarbons (PAH), nitrosamines, heterocyclic amines, and heavy metals are generated due to the pyrolysis of wood lignin and organic compounds within thermal processes [ 6 ].…”

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

“…Several technologies can be applied to maintain the quality of a HMR product containing braised mackerel with radish. Several technologies applied in the heating of HMR products, such as those containing hagfish [8], Pacific saury [9], squid [10], and pen shells [11], have been reported. In the aforementioned studies, HMR products were prepared using a superheated steam roaster (SSR), which can maintain food texture, improve product quality, reduce oxidation, and shorten the heating process.…”

Assessment of Nutritional Composition of Shrimps Using Different Smoking Method

“…Smoking is carried out at a certain temperature and humidity, based on the species and quality of substance desired. Smoke is commonly derived from material from plants [12,13]. Not only does smoking boost the shelf life, but it also alters the food's look, taste and scent [14][15][16].…”