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The effect of drying, pressure and processing time on the quality of liquid‐smoked trout ( Salmo gairdnerii ) fillets
Author(s) -
Siskos Ilias,
Zotos Anastasios,
Taylor KD Anthony
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2220
Subject(s) - steaming , salmo , chemistry , food science , trout , flavour , fish <actinopterygii> , bar (unit) , pascalization , atmospheric pressure , high pressure , fishery , biology , physics , oceanography , engineering physics , meteorology , engineering , geology
A new fish smoking process was applied using a combination of liquid smoke and steaming at pressures up to 1 bar above atmospheric. Processing yield, sensory analysis, instrumental colour measurement, available lysine and polynuclear aromatic hydrocarbons (PAHs) were estimated. The losses due to processing were quite reasonable (20.05 ± 4.9% to 23.58 ± 3.9%) and slightly influenced by the process. The fillets processed at 2 bar steam pressure, for 30, 45 or 60 min and previously dried were assessed as highly acceptable regarding their firmness, colour, flavour and acceptability by panellists. The destruction of available lysine was not very high (21.1 ± 8.4%) and it was dependent upon the process. Depending on the method used, very low (0.63–3.2ng g −1 ) amounts of PAHs were found and were also dependent upon the process. Copyright © 2005 Society of Chemical Industry