Production and storage of smoked Spanish mackerel (Scomberomorus commerson).
1986
Trinidad L.M. | Narida M.M. | Reilly A.
A procedure for smoking Spanish mackerel (Scomberomorus commerson) or tangigue, using a mechanical smokehouse was developed. Changes in the physical, chemical and microbiological properties of the fish muscle during the smoking process were determined. Storage stability at refrigeration temperature (0-5 deg C) of vacuum and non-vacuum packed products was studied. There was no significant difference in the storage life between vacuum and non-vacuum packed smoked tangigue. Packing this product hygienically in medium density polythene films is cheaper than vacuum-packaging. Smoked samples, both vacuum and non-vacuum packed, develop a more acceptable flavor after one week storage at 0.5 deg C. Storing smoked tangigue at refrigeration temperature packed in flexible plastic films, both under vacuum or not, results in products with no marked change in pH, moisture content and water activity under 30 days. Histamine increases in both packs although the concentrations after storage do not reach significant levels. There is no risk of growth of pathogenic microorganisms in smoked Spanish mackerel if one starts with very fresh fish and contamination during processing and handling is kept to a minimum storage temperature. Storage temperature must also be near 0 deg C.
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