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The influence of lipid content and pretreatment methods (blanching and brining) on proteins conformation in fish (Capelin, Mallotus villosus) during drying and smoking were assessed. Soluble protein fractions were examined through changes in salt‐soluble proteins, sulfhydryl groups, and disulfide bonds contents. The salt level and moisture content were also evaluated. Conformational changes in muscle protein were significant (p < 0.05) after blanching and during initial drying when moisture content and dryness rates were high. Salt‐soluble proteins and total sulfhydryl groups contents reduced, whereas available sulfhydryl group and disulfide bonds contents intensified. The conformational changes were explained by muscle protein denaturation and aggregation ascribed to high temperature and dehydration during processing. The study reports fish protein denaturation to have reduced protein solubility as well as the nutritional value (loss of thermolabile compounds) and yield after smoking. More so, protein aggregation that was significantly (p < 0.05) higher in dried blanched fish could have reduced the dried fish sensory quality. Blanching pretreatment is thus not suitable for commercial capelin drying. Lipids were found to have protective effect against fish protein conformation. [ABSTRACT FROM AUTHOR]

This study aimed to produce new value‐added products from dolphinfish (Coryphaena hippurus) as fillets when using cold smoking combined with natural antioxidants, obtained from Halocnemum strobilaceum a plant belonging to halophytes. The fillet treatments were controlled (untreated), immersed in standard brine (STD), treated with NaCI and antioxidant before freezing (Aox‐pre) and treated with NaCl and antioxidant after thawing (Aox‐post). The quality of dolphinfish fillets was assessed using sensory, biochemical, microbiological, and technological parameters. Treating fillets with antioxidants before freezing and cold smoking (Aox‐pre) enhanced significantly the shelf life, as well as improved the biochemical, microbiological, and sensory aspects of the product. Aox‐pre fillets had the lowest peroxide values (PV) and malondialdehyde (MDA) content, demonstrating that the immediate treatment of fillets with the polyphenols protected lipids from peroxidation. The smoking process, together with antioxidant treatment, significantly reduced microbial counts after 15 days of storage, compared to the control. Overall, combining antioxidant treatments with cold smoking has a positive effect on the quality of Aox‐pre fillets with respect to both sensory components and biochemical parameters associated with shelf life. Consequently, Aox‐pre treatment enhances the marketability of this species, promoting local and seasonal products, contributing to costal fisheries sustainability. [ABSTRACT FROM AUTHOR]

Abstract: The adductor muscle of the pen shell Atrina pectinata (AMPS) is a popular protein‐enriched food item in Asian Pacific countries, and has only been marketed in the frozen condition, as a result browning and decreased sensory attributes occur. To overcome these problems, superheated steam roasting (at 270°C for 4 min) combined with the hot smoke (10 min) using a selective Oak sawdust was employed to develop a new AMPS product yielding high physicochemical properties during storage periods (0–13 days) especially at 10°C. The processed AMPS showed high sensory preferences because of good odor, color, and textural properties. It also significantly inhibited bacterial growth, volatile basic nitrogen, thiobarbituric acid‐reactive species, and pH changes, and eventually possessed higher nutritional composition with low trimethylamine N‐oxide level. Results indicate that saturated steam allows AMPS at good physicochemical conditions, whereas hot smoke‐derived aroma compounds prolong its shelf life through antioxidant and antimicrobial activities. [ABSTRACT FROM AUTHOR]

Abstract: Changes in lipids of herring (Clupea harengus) muscle during different smoking methods and 9 days of refrigeration at 4°C were investigated. The proximate analysis of raw herring revealed that the total lipid, the total protein content and the crude ash were 10.20%, 69.43%, and 19.42%, respectively. The results also indicated that during all processing free fatty acids (FFAs) and peroxide value (PV) increased, whereas iodine value (IV) and total triglycerides decreased. The change were more significantly (p < .05) during unbleached + hot smoking and refrigeration at more than 6 days. All these modification decrease the nutritional value of herring. Bleaching combined to smoking and refrigeration at <6 days had more desire effect on lipid oxidation of herring compared to other treatments. The fish obtained in these conditions are more suitable for feeding heath nutrition. [ABSTRACT FROM AUTHOR]