The effect of hot smoke-curing of protein and organoleptic quality of West African herrings (Sardinelia eba) processed in an improved traditional oven
1982
Essuman, K.M.
Scaled and unscaled West African herrings smoked and/or heated traditionally, and in a specially designed oven were evaluated for effects of processing on moisture content and protein quality. Exposure of herrings to smoke and heat at 40 deg C for 2hrs or heat treatment at 40 deg C for 6 hrs had no significant effect on moisture content and protein quality. At 60 deg C, exposure of unscalled herrings to smoke alone had no effect on protein quality but exposure of scaled herring to heat and smoke at 60-80 deg C resulted in a reduction in protein quality. The intensity of heat is of critical importance for protein quality in hot smoke-curing. A fall in the pH of the fish muscle and deposition of carboxylic acids, phenols and carbonyl compounds on the product and the development of a yellow to brown colour on the surface were also observed. Hot smoke-curing of herrings at 60-80 deg C for 6 hrs in the oven gave a product with a uniform external colour and desirable organoleptic qualities
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