The Determination of the Shelf Life and Some Nutritional Components of Gilthead Seabream (Sparus aurata L., 1758) after Cold and Hot Smoking
This study aimed to determine the shelf life, as well as chemical and microbiological quality of gilthead seabream (Sparus aurata L., 1758) prepared by 2 different methods of smoking (hot smoking and cold smoking). The effects of hot and cold smoking on the chemical composition and microbial load of gilthead seabream, as well as organoleptic analysis of the smoked product were investigated. Significant (P < 0.05) differences were found in the chemical composition of fresh and smoked seabream. The panelists liked the hot smoked fish more than the cold smoked fish, according to sensory analysis results. Changes in pH, thiobarbituric acid (TBA), and total volatile basic nitrogen (TVB-N) values were significant (P < 0.05) during storage at 4 °C. Microbiological analysis results demonstrated that the smoking techniques reduced the microbial content of the fish, whereas microbial content increased during storage. The smoking methods tested had a small effect on the level of vitamin D3 in gilthead seabream.
The Determination of the Shelf Life and Some Nutritional Components of Gilthead Seabream (Sparus aurata L., 1758) after Cold and Hot Smoking
This study aimed to determine the shelf life, as well as chemical and microbiological quality of gilthead seabream (Sparus aurata L., 1758) prepared by 2 different methods of smoking (hot smoking and cold smoking). The effects of hot and cold smoking on the chemical composition and microbial load of gilthead seabream, as well as organoleptic analysis of the smoked product were investigated. Significant (P < 0.05) differences were found in the chemical composition of fresh and smoked seabream. The panelists liked the hot smoked fish more than the cold smoked fish, according to sensory analysis results. Changes in pH, thiobarbituric acid (TBA), and total volatile basic nitrogen (TVB-N) values were significant (P < 0.05) during storage at 4 °C. Microbiological analysis results demonstrated that the smoking techniques reduced the microbial content of the fish, whereas microbial content increased during storage. The smoking methods tested had a small effect on the level of vitamin D3 in gilthead seabream.
___
- Cardinal, M., Gunnlaugsdottir, H., Bjoernevik, M., Ouisse, A., Vallet, J.L., Leroi, F.: Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements. Food Res. Int., 2004; 37: 181-193.
- Çolakoğlu, F.A.: The effects of processing techniques on microflora of roach (Rutilus rutilus) and whitefish (Coregonus sp.). Turk. J. Vet. Anim. Sci., 2004; 28: 239-247. (in Turkish with an abstract in English)
- Dondero, M., Cisternas, F., Carvajal, L., Simpson, R.: Changes in quality of vacuum-packed cold-smoked salmon (Salmo salar) as a function of storage temperature. Food Chem., 2004; 87: 543- 550.
- Goulas, A.E., Kontominas, M.G.: Effect of salting and smoking- method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem., 2005; 93: 511-520.
- Ünlüsayın, M., Kaleli, S., Gülyavuz, H.: The determination of flesh productivity and protein components of some fish species after hot smoking. J. Sci. Food Agr., 2001; 81: 661-664.
- Cardinal, M., Knockaert, C., Torrissen, O., Sigurgisladottir, S., Mİrkİre, T., Thomassen, M., Vallet, J.L.: Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar). Food Res. Int., 2001; 34: 537- 550.
- Association of Official Analytical Chemists: Moisture content. 950.46. Official Methods of Analysis. 17th edn. Gaithersburg, Maryland. 2002.
- Association of Official Analytical Chemists: Protein content in meat. 928.08. Official Methods of Analysis. 17th edn. Gaithersburg, Maryland. 2002.
- Association of Official Analytical Chemists: Fat content in meat. 960.39. Official Methods of Analysis. 17th edn. Gaithersburg, Maryland. 2002.
- Association of Official Analytical Chemists: Ash content. 920.153. Official Methods of Analysis. 17edn. Gaithersburg, Maryland. 2002.
- Altuğ, T, Demirağ, K., Kurtcan, Ü., İçibal, N.: Food Quality Control. Aegean University Engineering Faculty Press, Publication No. 85, Bornova, İzmir. 1994.
- Varlık, C., Uğur, M., Gökoğlu, N., Gün, H.: Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Tek. Der. Yay. No:17. Ayrıntı Matbaası, Ankara. 1993
- İnal, T.: Besin hijyeni. In: Hayvansal Gıdaların Sağlık Kontrolü. Final Ofset. Genişletilmiş 2. Baskı. İstanbul. 1992.
- Refai, M.K.: Manual of Food Quality Control, 4. Microbiology Analysis, Food and Agriculture Organization of the United Nations, Rome. 1979.
- ICMSF: Microorganism in Food, 1: Their Significance and Methods of Enumeration, Second Edn., University of Toronto Press, 1978.
- TOKB: Gıda Maddeleri Muayene ve Analiz Yöntemleri. T.C. TOKB Gıda İşleri Genel Müdürlüğü Yayın No: 65, Özel Yayın No: 62- 105, Ankara, 1983.
- Aust, O., Sies, H., Stahl, W., Polidori, M.C.: Analysis of lipophilic antioxidants in human serum and tissues: tocopherols and carotenoids. J. Chromatogr., 2001; 936, 83-93.
- Stone, H., Sidel, J.L.: Sensory Evaluation Practices. Elsevier Academic Press, California. 2004.
- Tejada, M., Huidobro, A.: Quality of farmed gilthead seabream (Sparus aurata) during ice storage related to the slaughter method and gutting. Eur. Food Res. Technol., 2002; 215: 1-7.
- FAO: Yield and Nutritional Value of the Commercially More Important Fish Species. FAO Fisheries Technical Paper 309, Torry Research Station Aberdeen, Scotland, UK. 1989.
- Huidobro, A., Tejada, M.: Gilthead seabream (Sparus aurata): suitability for freezing and commercial alternatives. J. Sci. Food Agr., 2004; 84: 1405-1413.
- Doe, P.E.: Fish Drying and Smoking, Production and Quality. CRC Press Inc., Technomic Publishing Co., 1998; 89-115.
- Gülyavuz, H., Ünlüsayın, M.: Su Ürünleri İşleme Teknolojisi. Şahin Matbaası, Ankara, 1999.
- Connell, J.: Methods of assessing and selecting for quality. In: Control of Fish Quality. 4thedn. Oxford: Fishing News Books. 1995; 135-164.
- EEC: Total volatile basic nitrogen (TVB-N) limits values for certain categories of fishery products and specifying the analysis methods to be used. Commission Decision 95/149/EEC of 8 March 1995, Official Journal of European Communities, L97, 84-87. 1995.
- Aminullah Bhuiyan, A.K.M., Ratnayake, W.M.N., Ackman, R.G.: Nutritional composition of raw and smoked Atlantic mackerel (Scomber scombrus): oil- and water-soluble vitamins. J. Food Comp. Analys. 1993; 6: 172-184.