Smoke and Smoked Fish Production

Abstract

Smoking is a method for preserving fi shes that, after previous salting, are processed with organic components obtained from smoke. Smoke contains volatile aromatic substances that give specifi c features to fi sh fl esh (attractive appearance, colour, fl avour and aroma) and have bactericidal eff ects. Smoked fi sh is a fl avourful and nutritious product, ready for use with or without further cooking or processing. Besides useful compounds, smoke contains harmful substances that have carcinogenic properties. The quality of smoked fi sh depends on many factors including the species and size of fi sh, fi sh diet, condition and treatment before smoking (fresh, frozen), and the methods of salting, heat treatment and smoking. Depending on the temperature of the smoking chamber, smoking can be cold, warm or hot, and depending on the environment in which smoking is conducted, diff erent smoking techniques are employed: smoking with natural smoke, smoking without smoke and mixed smoking. When smoking is with natural smoke, fi sh is processed in a smoke-air mixture, which is formed during the direct incomplete combustion (pyrolysis) of wood. Smoking without smoke utilises smoke preparations obtained from smoke or its components. Fish smoked with smoke preparations does not contain harmful components, because smoke preparations are previously purifi ed to remove these substances. Liquid smoke (smoke aqueous solution), which is suffi ciently studied, available and has minimal potential toxicity, is attracting more attention today.

Use of Food Spoilage and Safety Predictor for an “A Priori” Modeling of the Growth of Lactic Acid Bacteria in Fermented Smoked Fish Products

“…Both Figure 3 and Figure 4 point out that a smoke concentration >20 ppm (coded level 0) is not advisable because it could result in a significant delay of starter growth. This inhibitory effect is probably attributable to the bactericidal effects of smoke components (phenols, polycarboxylic acids) on most types of bacteria and/or fungi, including LAB [ 42 ]. Many other recent studies were focused on the use of liquid smoke on fish products [ 43 , 44 , 45 ], since consumer appeal towards these foods has been increasing recently.…”

Crossover Food Businesses in Louisiana, United States: A Descriptive Study of Their Characteristics and Food Safety Training Needs From Public Health Inspectors’ Perspective

“…Fish products are normally cold smoked, where the temperature in the smoking chamber should not exceed 40°C. Cold-smoked fish has a delicate aroma of smoke, and it has a longer shelf life than hot-smoked fish because it contains significantly less water and more salt [ 18 ]. Hot smoking requires the smoking chamber to be kept above 80°C, because it is essentially smoking while cooking the food simultaneously.…”

Intensive teaching technology of imported rabbit meat in Uzbekistan

“…Belichovska et al [15] noted that, according to her research and experiments, rabbits born in January, February, and March are stronger, more resilient, larger than at other times. Alternatively, it adapts quickly to external environmental conditions.…”