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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]

Farmed European sea bass ( Dicentrarchus labrax) fillets were smoked with three commercial smoke flavorings. Unsmoked and smoked fillets were submitted to oxidative conditions to study their oxidative stability. To this aim, at regular intervals of time under oxidative conditions, their lipids were extracted and studied by Fourier transform mid-infrared spectroscopy (FTIR) and Proton nuclear magnetic resonance (1H NMR). Both kinds of spectra provide markers referred to the beginning and extension of the lipid degradation and of the formation of new compounds resulting from the oxidation process. Obtaining these data from FTIR is easier, simpler, and quicker than it is from 1H NMR, but this latter technique provides, simultaneously, additional interesting information about the sample. The increase of the oxidative stability of sea bass fillets as a consequence of smoking is proved, as well as the influence on this increase of the concentration of certain phenolic smoke components in the fillets. Practical applications: Farmed European sea bass is widely available in the market, in some occasions the supply being greater than the demand. This study could be very interesting for the seafood industry, because smoking of sea bass fillets with smoke flavorings not only extends their shelf-life, but also provides them with special sensory characteristics, diversifying its presence in the market as a new ready-to-eat product. Nevertheless, it must be taken into account that not all the smoke flavorings show the same effect on fish. This study demonstrates that the smoke flavoring composition and its application method have a great influence on the oxidative stability of smoked sea bass fillets. A study of the lipid oxidative stability of unsmoked and smoked sea bass fillets with three different commercial smoke flavorings was undertaken. To this aim, unsmoked and smoked sea bass fillets were submitted to oxidative conditions and their lipids were extracted and analyzed by Fourier transform infrared spectroscopy (FTIR) and Proton nuclear magnetic resonance (1H NMR) periodically. [ABSTRACT FROM AUTHOR]

In the present study, microbiological, chemical and sensory changes of sausage samples produced from fillets of C hondrostoma regium, L uciobarbus mystaceus and C apoeta trutta implemented with traditional and liquid smoke were investigated during a storage period of 70 days at 4 ± 1C. The results of microbiological, physicochemical, chemical and sensory analyses showed that there were no differences between sausages smoked with either liquid smoke or traditional smoke ( P > 0.05). As a result, each of the three fish species can be used in the production of sausage; there was no significant difference in terms of implementation of traditional or liquid smoke in product quality, but liquid smoke is more practical for implementation. The quality of the vacuum-packed and stored sausage samples decreased during storage, but the sausages were of satisfactory eating quality until approximately 56 days of storage. Practical Applications With this study, we determined that fish species without economic importance could be used for industrial targets by using those species as a meat resource for sausage production. We also found that liquid smoke was easy to use for sausage production and it did not have any negative effects in terms of sensory, microbiological and chemical quality of fish sausage. [ABSTRACT FROM AUTHOR]

The levels of six polycyclic aromatic hydrocarbons ( PAHs) including benzo[a]pyrene and three other PAH were determined in smoked Mozzarella di Bufala Campana. Different smoking techniques were compared to evaluate the risk associated with consumption of these cheeses. Although no maximum limits are set for PAHs in cheese, the levels found in some samples constitute a health risk. In fact, using corrugated cardboard, high levels were detected in the whole product or in the outer part. Also, the use of traditional materials involves the accumulation of PAHs in the outer part, but in the total product concentrations are significantly lower. No contamination was found using liquid smoke. [ABSTRACT FROM AUTHOR]

Two different protocols for the production of cold smoked salmon were investigated. All fillets were dry salted (18 h, 4 °C) before being allotted to a smoke condensate/liquid smoke protocol (SCP), which included drenching (1 min) in smoke condensate [1:3 (v/v) smoke:water] and drying (150 min, 28.4 ± 2.2 °C) or a wood chips protocol (WCP) that included drying and smoking in a regular smoking chamber (23 °C, 480 min) using wood chips for smoke production. Quality assessments were performed on the smoked fillets at day 0 and after 7, 14, and 31 d of storage (3.4 ± 0.7 °C). Application of the SCP resulted in a significantly higher ( P < 0.01) processing yield (89.6%± 0.7%) as compared to the WCP (88.6%± 0.5%). On day 0, the SCP fillets were significantly ( P < 0.01) less light ( L*) and yellow ( b*) and had a lower chroma ( C*) and hue ( h*) compared to the fillets processed with WCP. From 7 d until the end of storage time, small differences in color were observed. After 31 d of storage, the SCP fillets had a significantly higher ( P < 0.05) intensity of oily texture and lower intensity of salty and smoke taste. Texture profile analysis (TPA) showed few significant differences between the processing protocols, although the WCP fillets were significantly harder than the SCP fillets when recording the force at 60% compression of the fillet height. The use of smoke condensate and drenching technology is a way of producing cold smoked salmon with quality characteristics quite similar to those found in commercial “traditional” products, although processors who want to use this technology have to optimize the drying step and the smoke condensate formulation to their specifications. [ABSTRACT FROM AUTHOR]

The aim of this research was to investigate the acceleration of brine‐salting process of salmon when coupling it with moderate electric field (MEF). Salmon samples were cut into cylinder shape (0.025 ± 0.001 m diameter and 0.025 ± 0.001 m height), and then brined at two salt concentrations (6 or 24%) until equilibrium is reached. Processing time, salt concentration throughout time, moisture content, color, and hardness of salmon samples were determined. The results showed that the effective diffusion coefficients (De) of salt within salmon tissue, were in the range 3.28 × 10−10 to 4.22 × 10−10 m2/s for both standard process and coupled with MEF, without significant differences (p > .05). Even though De had no significant differences for both processes, processing time for MEF treatments were significantly shorter, due to differences in the equilibrium salt concentration. Also, MEF did not affect quality parameters when compared with standard process. In addition, MEF treatments showed an increased salt concentration in the final product. Practical applications: One of the most attractive technologies to add value to Atlantic salmon is the cold smoking process. For this purpose, salting is considered as the main step during cold smoking of Atlantic salmon to extend its shelf‐life. However, salmon salting using a brining solution take many hours until reaching an adequate salt concentration (between 2.0 and 3.9% or 3.5 and 6% in the water phase). The moderate electric field (MEF) technology will allow to reduce the salting processing time up to 80% using a very low electric field (around 2 V/cm) and without affecting the final quality of the product, compared with the traditional method. This technology shows potential for a successful implementation in the seafood industry without requiring a high investment cost. [ABSTRACT FROM AUTHOR]