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Smoked Dogfish Processing and Its Refrigerated Storage Stability
Author(s) -
SHIAU C. Y.,
CHAI T.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10474.x
Subject(s) - flesh , food science , chemistry , shelf life , taste , smoked fish , fish <actinopterygii> , sensory analysis , cold storage , refrigeration , fishery , biology , horticulture , mechanical engineering , engineering
ABSTRACT The back meat fillets of spiny dogfish were brined and smoked by gradually increasing the temperature for 160 min until the internal flesh temperature reached 82.2°C (180°F) and then smoked continuously for an additional 30 min at constant temperature. The smoked dogfish prepared under these conditions were of good quality, with 28% of yield from the whole fish. The results of sensory evaluation indicated that a water‐phase salt concentration between 3.04% and 4.50% was preferred by a taste panel. Under refrigeration storage, the smoked products had a shelf life of over 1.5 months.