Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties

Effects of dry brining, liquid smoking and high‐pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage

“…Smoking is one of the oldest food preservation methods . Traditional smoking involves salting, drying and exposure to smoke .…”

“…In addition, smoke contains antioxidants that may extend the shelf life of various foods . A commonly used description divides traditional smoking into cold smoking (internal temperature of 33 °C) and hot smoking (70–80 °C) . Traditional smoking takes a relatively long time and contains undesirable chemicals such as polyaromatic hydrocarbons (PAHs), some of which have been proven to cause cancer .…”

Effects of gamma radiation combined with cinnamon oil on qualities of smoked salmon slices inoculated with Shewanella putrefaciens

“…Cold‐smoked salmon is often consumed as RTE (ready to eat) food product with no heat treatment (Montazeri, Himelbloom, Oliveira, Leigh, & Crapo, ). Although the processing of salting and smoking of smoked salmon can minimize the risk of food‐borne hazards and spoilage, the microbiology of smoked salmon was still considered in the previous reviews (Arvanitoyannis, ; Løvdal, ; Sikorski & Kałodziejska, ). Previous studies showed that Shewanella putrefaciens ( S. putrefaciens ) has very large spoilage potential in experiments conducted aerobically in medium with cold‐smoked salmon extracts (Gram & Huss, ; Hansen & Huss, ; Stohr, Joffraud, & Leroi, ).…”

The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures

“…Salting and dehydration stages reduce the water activity of foods prior to smoking. Additionally, many studies investigating the effect of antioxidant and antimicrobial properties of smoking on fish and fish products have been conducted up to today (Arvanitoyannis and Kotsanopoulos, 2012;Lingbeck et al, 2014) indicating that antioxidants and antimicrobial components occur upon wood pyrolysis helps the fish preservation. In addition to preservative effect, smoking process also gives a unique taste, colour, and flavour to smoked products.…”