Predictive modelling of the shelf life of smoked fish
2012
Baklori, Christine (National Technical University of Athens (Greece). School of Chemical Engineering, Laboratory of Food Chemistry and Technology) | Tsironi, Theofania (National Technical University of Athens (Greece). School of Chemical Engineering, Laboratory of Food Chemistry and Technology) | Taoukis, Petros (National Technical University of Athens (Greece). School of Chemical Engineering, Laboratory of Food Chemistry and Technology)
Smoking is a traditional method for preserving fish due to the synergistic action of salt incorporation, the preservative effect of smoke compounds and dehydration, creating a product with a characteristic flavour and an extended shelf life. The aim of the study was to model and comparatively assess changes in quality characteristics of smoked eel, mackerel and salmon, during refrigerated storage. Hot smoked eel (Anguilla anguilla) fillets, whole smoked mackerel (Scomber japonicus) and cold smoked salmon (Salmo salar) slices were provided by a Greek farming and processing unit. Eel fillets were stored isothermally at 0, 5, 10, 15°C and at variable temperature conditions (Teff=7.5°C) and mackerel and salmon slices were stored at 5 and 10°C. Quality assessment was based on microbiological analysis, colour, lipid oxidation (TBARs), TVB-N and sensory scoring. Quality indices were kinetically modelled and temperature dependence of quality loss rates was modelled by the Arrhenius equation. According to sensory evaluation, the shelf life was 7-9 weeks at 5°C and 3-5 weeks at 10°C. The limiting TBARs value for sensory acceptability was 2 mg·kg-1 flesh for mackerel and salmon. Eel fillets exhibited higher TBARs values due to their significantly higher lipid content (23.9% crude lipids). TVB-N value of 10 mg N·100g-1 was used as the limit of acceptability for smoked eel. Results from variable temperature experiment were in good agreement with the prediction of the shelf life models developed from the isothermal experiments validating their applicability at the fluctuating storage conditions that usually occur in the cold chain.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Matica Srpska Library