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Three freshwater fishes: common carp, rainbow trout and northern pike were chosen for the evaluation of amino acid and fatty acid composition-fresh and after smoking. Smoking led to the increase in almost all amino acids, with the highest amount of EAA in common carp. This process led also to the enhancement in the level of SFA and the decrease in PUFA/SFA ratio in fishes. PI values were lower after this process for all fishes. HH ratio was also decreased (except for northern pike), while AI and TI were enhanced in all smoked samples. Practical applications Fish and fish products consumption (especially freshwater) is still insufficient despite their proven health-promoting properties. Because of the susceptibility of fish to perish, their preservation becomes a necessity. Smoking is one of the oldest food processing methods in the world. It imparts a characteristic color and flavor of the product. This process influences also on chemical composition of muscle protein and fat. Thus, the aim of this study was to investigate changes in amino acids composition and fatty acids profile in common carp, rainbow trout and northern pike, as a result of smoking. It is very important to increase consumer knowledge concerned on the species being the most suitable for traditional preservation method, taking into consideration the retaining of beneficial fish compounds. [ABSTRACT FROM AUTHOR]

Farmed sea bass ( Dicentrarchus labrax) fillets were smoked using one oil-based and two aqueous smoke flavorings. The headspace of the smoked products was studied by solid-phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS). The effect of smoking on several quality and safety characteristics of the fillets and on their evolution during vacuum-packed storage at refrigeration temperature was commented on. Special attention was paid to shelflife length. It was proved that microorganisms able to produce spoilage oxygenated metabolites did not grow in any of the smoked fillets; however, in those smoked with the oily flavoring the growth of microorganisms able to produce sulphur derivatives was observed after 20-25 days of storage. Among the smoked products, great differences were observed in relation to odor, color, texture, safety, and also in their evolution during vacuum-packed storage at refrigeration temperature; no differences were evidenced regarding oxidation derived compounds. Practical Applications Farmed European sea bass is widely available on the market, its supply being on many occasions greater than its demand. The results of this study could be of great interest for the seafood industry because it was demonstrated that smoking of farmed sea bass fillets with smoke flavorings could be an interesting alternative method of offering ready-to-eat sea bass products to consumers. Nevertheless, it was evidenced that many different aspects of this kind of processing should be carefully addressed to obtain a safe ready-to-eat product with optimized sensory properties, and as long a shelflife as possible. [ABSTRACT FROM AUTHOR]

In this study, effects of boiling and hot smoking on proximate composition and shelf life of mussels stored at 4 ± 1C were investigated. Dry matter, crude protein, crude fat and crude ash levels were determined as 13.94, 10.30, 1.14 and 0.95% in fresh mussels 20.75, 13.83, 2.11, 0.77% after boiling and 39.57, 22.22, 10.04%, 6.02% after hot smoking, respectively. Trimethylamine nitrogen values in fresh, boiled and hot smoked mussels were determined as 1.13, 1.01 and 1.07 mg/100 g, respectively, and increased to 24.35 mg/100 g at 18th day of the storage period. pH value in hot smoked mussels ranged between 4.85 and 4.51 during the chilled storage. According to the results, mussels smoked by hot smoking and stored at refrigerator temperature (4 ± 1C) for 12 days can be consumed. PRACTICAL APPLICATIONS In many countries, smoking is used to obtain products that are popular for their texture and flavor. Mussels, scallops and oysters are some of the important mollusk species that are smoked and eaten in different parts of the world. In this research, the effects of hot smoking process (for 30 min at 82C) on proximate composition and shelf life of Mediterranean mussel stored at 4C was investigated. [ABSTRACT FROM AUTHOR]

The potential of date palm wood (DPW) as a new source of phenolic antioxidants was investigated in this contribution. The total phenolic content and antiradical activity of soluble and insoluble‐bound fractions of DPW was compared to those of maple wood (MW). Furthermore, salmon was smoked with DPW and MW. Irrespective of the wood type, volatile phenolic compounds were mainly methoxyphenols, with the highest contribution from eugenol followed by guaiacol and their corresponding derivatives, as evaluated by solid‐phase microextraction and gas chromatography–mass spectrometry. Salmon smoked with DPW showed a higher oxidative stability than that of MW during 21 days of storage at 4°C, which was explained by the higher content of volatile phenolic compounds in the smoke generated from DPW. Minor differences were detected for the instrumental color between both samples of smoked salmon. Therefore, smoking with DPW may be used for industrial meat and fish smoking purposes. Practical applications: Smoking has long been used to preserve fish and meat products. The process changes the appearance and gives a desirable flavor to the product. However, high temperatures applied during smoking may also induce lipid oxidation, the extent of which is counterbalanced by the antioxidant action of phenolics in woodsmoke. In this sense, the desired interactions of the smoke volatiles in the food matrix dictates the quality of the final product. Volatile phenolics released upon smoking are dependent on the type of wood. Thus, use of a specific wood might provide unique products, hence date palm wood (DPW) used in this work may not only provide special smoked fish products but its use could be extended to other smoked products. Hence, this contribution extends the possible feedstocks for the preparation of smoked products. [ABSTRACT FROM AUTHOR]