Home About us Contact
|
Home About us Contact | ||
|
|
||
Smoking Process (smoking + process)
Selected AbstractsPROTEOLYSIS IN SALMON (SALMO SALAR) DURING COLD STORAGE; EFFECTS OF STORAGE TIME AND SMOKING PROCESSJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2001KAREN ENGVANG LUND ABSTRACT Changes in free amino acids (FAAs), small peptides and myofibrillar proteins were investigated in salmon (Salmo salar) muscle stored at OC for up to 23 days and after the stored salmon was smoked. Storage time and smoking process did not increase the formation of FAAs and small peptides indicating low exopeptidase activity. During storage, SDS PAGE analysis of myofibrils showed an increase in density of bands at 16, 37, 60, 64, 67, 76 and 130 kDa, a decrease of a 32 kDa band and the appearance of four new bands of 30, 90, 95 and 113 kDa. These results indicate proteolytic degradation. A little change of myosin and no change of ,-actinin and actin were observed. The smoking process itself enhances the intensity of bands, but does not change the pattern markedly except for the appearance of a 25 and 70 kDa band. Degradation pattern after smoking was not affected by storage time. [source] THE EFFECTS OF HOT SMOKING ON THE CHEMICAL COMPOSITION AND SHELF LIFE OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS L. 1819) UNDER CHILLED STORAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2008HÜLYA TURAN ABSTRACT In this study, effects of boiling and hot smoking on proximate composition and shelf life of mussels stored at 4 ± 1C were investigated. Dry matter, crude protein, crude fat and crude ash levels were determined as 13.94, 10.30, 1.14 and 0.95% in fresh mussels 20.75, 13.83, 2.11, 0.77% after boiling and 39.57, 22.22, 10.04%, 6.02% after hot smoking, respectively. Trimethylamine nitrogen values in fresh, boiled and hot smoked mussels were determined as 1.13, 1.01 and 1.07 mg/100 g, respectively, and increased to 24.35 mg/100 g at 18th day of the storage period. pH value in hot smoked mussels ranged between 4.85 and 4.51 during the chilled storage. According to the results, mussels smoked by hot smoking and stored at refrigerator temperature (4 ± 1C) for 12 days can be consumed. PRACTICAL APPLICATIONS In many countries, smoking is used to obtain products that are popular for their texture and flavor. Mussels, scallops and oysters are some of the important mollusk species that are smoked and eaten in different parts of the world. In this research, the effects of hot smoking process (for 30 min at 82C) on proximate composition and shelf life of Mediterranean mussel stored at 4C was investigated. [source] The effect of drying, pressure and processing time on the quality of liquid-smoked trout (Salmo gairdnerii) filletsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2005Ilias Siskos Abstract 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 [source] Volatile components of raw and smoked black bream (Brama raii) and rainbow trout (Oncorhynchus mykiss) studied by means of solid phase microextraction and gas chromatography/mass spectrometryJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2002María D Guillén Abstract Solid phase microextraction followed by gas chromatography/mass spectrometry of raw and smoked black bream and rainbow trout was carried out. The volatile components of the raw fish belong to a limited number of groups of compounds. Raw black bream has a higher presence of acids than raw trout, while the latter contains more alcohols, hydrocarbons, esters and phenol derivatives; both contain similar concentrations of saturated aldehydes. The volatiles of the smoked fish basically comprise the compounds also detected in the raw fish together with others produced during the processing. Smoke components detected in both smoked fish species were mainly phenol, guaiacol and syringol derivatives, ketones, acetic acid and some polycyclic aromatic hydrocarbons. Smoked black bream contained a higher number and higher concentrations of smoke components than smoked rainbow trout. Large variations in concentrations of smoke components in the smoked fish samples indicated that the smoking process had not been totally homogeneous. The presence of autoxidatively derived compounds, such as unsaturated aldehydes, was mainly detected in some smoked bream samples, showing that this degradation process is not occurring homogeneously. The usefulness of the applied techniques for the study of volatile components of raw and smoked fish is shown. © 2002 Society of Chemical Industry [source] | ||||||||||