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The main goal of the present study was to characterize the functional parameters of smoked soft cheese, with the emphasis on the behavior of water and milk fat, as analyzed by DSC, which was used to directly measure the melting/freezing phase transitions in the cheese. This study was complemented by NMR measurements of the organization and distribution of the aqueous phase within the emulsions constituting the cheese. The smoked and unsmoked cheeses were characterized by similar compositions in terms of protein (19.08-19.12 g∙100 g-1), fat (18.86-19.02 g∙100 g-1), and water content (59.86-60.27 g∙100 g-1). The water activity was higher in the unsmoked cheese (aw = 0.9736) than in the smoked cheese (aw = 0.9615). This result was confirmed by DSC (higher ice melting enthalpy) and NMR (higher T1 value) measurements. The smoking process led to differences in the distribution and binding of water to the lipid-protein matrix of the cheese. There was more non-freezed bound water in the smoked cheese which resulted in a more fragile and loosened structure in the smoked cheese than the unsmoked, which manifested in lower values of stretching and meltability. The meltability of the mozzarella smoked cheese was 1.5 times less than that of the unsmoked cheese (tube test and Schreiber test). [ABSTRACT FROM AUTHOR]

Smoking of food is one of the oldest methods of food preservation and still is used widely to help preserve foods such as ham, bacon, sausage, fish, and cheeses. Apart from its conservation function, the smoking process also has a considerable influence on the sensory characteristics of the products. A highly trained, skilled descriptive sensory panel identified, defined, and referenced 14 attributes related to the flavor of food products labeled as smoked or smoky. The panel evaluated sauces, meats, fish, cheeses, vegetables, and flavorings that are on the market in addition to samples that were smoked in-house. Attributes attributed to the smoke flavor in each sample were written down and discussed. The list was narrowed to include only those attributes that were thought to be specifically related to the smoke flavor and not to the base notes of the product or other cooked/processed notes. The lexicon includes: Smoky (Overall), Ashy, Woody, Musty/Dusty, Musty/Earthy, Burnt, Acrid, Pungent, Petroleum-Like, Creosote/Tar, Cedar, Bitter, Metallic, and Sour. Definitions of these attributes were written and references were found that anchor a 0-15 point scale. The references include market products, chemical solutions and commonly found non-food products. This lexicon can be used to evaluate the smoke flavor on all types of food products. Practical applications This research provides a list of sensory terms that can be used to describe the smoky flavor of products. The lexicon will help sensory analysts, product developers, researchers, and technologists better understand the flavor of products that have been naturally or artificially smoked to modify or improve the products. [ABSTRACT FROM AUTHOR]

This study was carried out to have a critical overview of traditional fish smoking in Africa. Fish is highly susceptible to deterioration without any preservative or processing measure, and due to its chemical composition, fish is a perishable food material, and its flavor and texture change rapidly during storage after death. Fish harvesting, handling, processing, and distribution provide livelihood for millions of people, as well as providing foreign exchange to many African countries. In many rural fishing communities, the infrastructures for post-harvest processing and preservation of fish are inadequate. As a result, losses reach up to 40% of the total catch by weight. The fishing industry, despite its importance, suffers from enormous post-harvest losses which are estimated at 35–40% of landed weight, and it is estimated that post-harvest losses remain about 25% of the total world catch annually. These losses have a profound adverse impact on fishing communities whose status and income often depend on post-harvest activities. Such losses also have a detrimental impact on the socio-economic life of the fishing communities and reduce the amount of animal protein available to a large segment of the population. In Africa, some 5% of the population, about 35 million people, depend wholly or partly on the fisheries sector, mostly artisanal fisheries, for their livelihood. Various traditional methods are employed to preserve and process fish for consumption and storage. These include smoking, drying, salting, frying, and fermenting and various combinations of these. In most countries in Africa, Nigeria, Ghana, Cote d’Ivoire, Togo, Benin, Senegal, Sierra Leone, Liberia, Kenya, Uganda, Tanzania, etc., smoking is the most widely practiced method: Practically all species of fish caught can be smoked, and it has been estimated that 70–80% of the domestic marine and freshwater catch is consumed in smoked form. However, different smoking methods are used in processing and preservation of fish by artisanal fishermen in Africa. [ABSTRACT FROM PUBLISHER]

The purpose of this study was to evaluate the concentration of polycyclic aromatic hydrocarbons (PAH8 plus fluoranthene and pyrene) in “Pan de Cea” bread, “Pimentón de La Vera” paprika, “San Simón da Costa”, “Idiazábal” and “Humus” cheeses, and “Chorizo” garlic pork sausage. Results obtained showed that harmless low molecular weight compounds (Fluoranthene and Pyrene) represented the major contribution to the total PAHs. The most important PAHs according to the levels found were those in the 4 PAHs group (the rest of PAHs to add a total of 8 were contributing at very low levels). PAH4 and PAH8 levels showed percentages ranging from 6.0 to 7.0 % in bread, 16–17 % in paprika, 23–28 % in cheese and 20–24 % in meat sausages, respectively. B(a)P did not exceed the imposed limits in the EU. Bread showed the lower PAH concentration (3.4 μg/kg) followed by cheese (88 μg/kg), smoked sausage (1779 μg/kg) and paprika (9937 μg/kg). “Pimentón de la Vera” paprika is a condiment consumed in small quantities. The PAH profile had in common the decrease in PAH content as their molecular weight increased. These results showed that the contamination detected in “Pan de Cea” bread samples was very low, so that the consumption of this product does not pose a health risk. In cheese samples, the PAH contamination was detected meanly in rind, that accounted around the 100% of the total contamination. In meat sausages samples, the 90% of the total PAHs determined were accumulated in the casing. Considering the edible part, the PAH4 and B(a)P mean contents were below the limit established. Although, the highest PAH levels were detected in “Pimentón de la Vera” paprika, it should be pointed out that this product is a condiment consumed in small quantities and not in an everyday basis, it does not represent a risk for consumers. In cheese and meat sausage, according our estimates, the removal of the external part can be considered a good consumer practices to reduce the ingestion of PAHs. [ABSTRACT FROM AUTHOR]

Synthetic casings have recently been found to prevent the penetration of carcinogenic compounds in meat products during smoking, in contrast to natural casings. In this paper, physical characteristics of 48 chorizos encased in natural (ChN) and synthetic (ChS) casings, during 11 days of direct smoking, were compared by means of texturometry, colourimetry, moisture, Scanning Electron Microscopy and Fluorescence Stereo Microscopy analyses. The lightness (L*) of ChS is lower (p = 0) than ChN. During 5 days, ChS presented higher hardness and browning index, and less redness (a*), yellowness (b*) and chroma than ChN (p < 0.05). At 7 days, no differences (p > 0.05) were found in a*, b*, hue angle or chroma. Except at 1 day, no differences (p > 0.05) were found in their moisture. Physical characteristics were suitable in both cases, but synthetic casing reduces production time, prevents the penetration and accumulation of soot particles in mass cavities, and enables the standardization of chorizo. [ABSTRACT FROM AUTHOR]

The aims of the study were to determine the sensory characteristics of hams and to evaluate consumers' sensory liking of the tested samples. Also the relation between liking and emotion before and after consumption of the products was examined. The type of emotion in respect to the hams using FaceReader (FR) has been studied. To assess the consumers' visual perceptions of the external trait the Eye tracking (ET) was used. The smoked hams varied in colour, ease of chewing, juiciness, fibrousness, tenderness, softness and certain taste/flavour attributes. The differences and disconfirmation between the expected and experienced liking of some hams could have been caused by less experienced odour, lower taste/flavour liking, disappointment and the higher expectations of some consumers. The hams received nearly the same degree of liking of their colour and consistency and significantly different level of liking of their odour and taste/flavour attributes. The ham samples elicited the largest number of “neutral” reactions (FR). The appearance liking of ham images was determined mainly by the difference in perception of fatness and colour. The visual perception (ET) was expressed as various sum of the duration of all fixations for whole areas of the slice of ham. [ABSTRACT FROM AUTHOR]

ListShield™, a commercially available bacteriophage cocktail that specifically targets Listeria monocytogenes , was evaluated as a bio-control agent for L. monocytogenes in various Ready-To-Eat foods. ListShield™ treatment of experimentally contaminated lettuce, cheese, smoked salmon, and frozen entrèes significantly reduced ( p < 0.05) L. monocytogenes contamination by 91% (1.1 log), 82% (0.7 log), 90% (1.0 log), and 99% (2.2 log), respectively. ListShield™ application, alone or combined with an antioxidant/anti-browning solution, resulted in a statistically significant ( p < 0.001) 93% (1.1 log) reduction of L. monocytogenes contamination on apple slices after 24 h at 4 °C. Treatment of smoked salmon from a commercial processing facility with ListShield™ eliminated L. monocytogenes (no detectable L. monocytogenes ) in both the naturally contaminated and experimentally contaminated salmon fillets. The organoleptic quality of foods was not affected by application of ListShield™, as no differences in the color, taste, or appearance were detectable. Bio-control of L. monocytogenes with lytic bacteriophage preparations such as ListShield™ can offer an environmentally-friendly, green approach for reducing the risk of listeriosis associated with the consumption of various foods that may be contaminated with L. monocytogenes . [ABSTRACT FROM AUTHOR]

In the present study, selected commercial processed foods available in the Brazilian market (232 samples) were analyzed for the first time in relation to 3-monochloropropane-1,2-diol (3-MCPD) content using a validated gas chromatography-mass spectrometry method. Most of the samples (66%) did not show quantifiable levels of the contaminant. However, high concentrations were verified in some samples of specific food groups. Maximum values reported were 2529 μg/kg for foods containing hydrolyzed vegetable protein (HVP), such as soups, seasonings and ready-to-eat meals, 4405 μg/kg for soy sauces, 156 μg/kg for foods and beverages containing malt-derived ingredients, 716 μg/kg for breads, and 49 μg/kg for smoked foods. This study highlights the importance of monitoring the 3-MCPD content in the HVP that is added to food as a savory ingredient. [ABSTRACT FROM AUTHOR]

Chipotle pepper is a dry smoked red Jalapeño pepper well appreciated in the Mexican and American cuisines. Phytochemical content and antioxidant activity of red Jalapeño pepper has been previously reported, however, the effect of the smoking process in the content of phytochemicals, antioxidant capacity and capsaicinoids has not been previously reported. In the present study we found that the smoking process had a significant effect on the content of polyphenolic compounds and antioxidant capacity of red Jalapeño pepper. It induced a nearly 50% increase in total phenols and 15% increase in antioxidant capacity in chipotle pepper compared to fresh samples (in dry weight basis). Capsaicinoids and ascorbic acid content decreased in smoked samples, while carotenoids remained practically unchanged. The strongest effect of smoking was observed in the content of total flavonoids and catechin determined by HPLC. Therefore we can conclude that smoking process has a positive effect in the fruit because it raises its phytochemical properties. The type of wood used in the smoking process also had an effect on the phytochemical content and antioxidant capacity with traditional pecan wood being the best. [ABSTRACT FROM AUTHOR]

This paper presents a multiobjective optimization method specifically adapted to the design of food processes. It is illustrated with the design of an innovative radiant plate hot-smoking process, for the joint optimization of the design objectives of product quality, energetic performances and production performances. The design variables concern the dimensioning and operating conditions of the process and are related to some relevant performance indicators (called observation variables) from a simulation model. The optimization method is based on the aggregation of three design objectives in a single objective function, which aims at being maximized. The observation variables are interpreted through a desirability scale. Then, the multiple objectives are aggregated into a single global index with a minimization rule. A genetic algorithm is used to find an optimal design solution. An iterative approach enabled to substantially improve the performances of the optimal solution by setting adequate criteria, which define the desirability functions. A sensitivity analysis is performed on the optimal design solution. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of Citrus aurantifolia extract (CAE), coconut shell liquid smoke (CSLS) and the combination of CAE and CSLS (CACS) on se'i characteristics. A completely randomized design was assigned in this experiment. Treatments used were: se'i treated with 5% (v/v) CAE, CSLS 5% (v/v), (CAE : CSL 1:1) )/ (CACS) and untreated se'i as a control (C). Parameters measured were: aroma, color, taste, pH, residual nitrite, total bacterial count, Coliform, Staphylococcus aureus, Escherichia coli, and Salmonella. The data of aroma, color, and taste were analyzed by using Kruskal-Wallis test followed by Mann-Whitney test. The pH, residual nitrite, and bacterial data were analyzed with analysis of variance (ANOVOVA) followed by least significant differences test. Results showed that CAE caused the highest score at both aroma and taste (P<0.05). CSLS caused the lowest residual nitrite (27 ppm) (P<0.05). Application of CAE and CACS could reduce total bacteria (P<0.05) at least 1 log. Color, pH, and Coliform number were not significantly different. S. aureus, E. coli, and Salmonella were negative in all se'i samples. CAE gives the best organoleptics and bacteriological characteristics while CSLS is more effective in reducing nitrite. [ABSTRACT FROM AUTHOR]

The paper presents the mechanical characteristics of Romanian traditional cured-smoked product "Sheep Pastrami", made by using sheep raw meat tenderized after successive cyclic vacuuming and pressuring process. These characteristics are based on the shear force diagrams obtained by using Werner - Bratzler testing method of the final product, before and after tenderizing process by using cyclic vacuuming and pressuring process. To decrease the duration of curing / marinating period, the performed tenderizing process is represented in 24 min pressuring and vacuuming cyclic processes consisting in successive pressuring and de - pressuring cyclic processing (0...10 bar), followed by vacuuming and de - vacuuming cyclic processing (0...-0,85 bar). The paper presents characteristic shear force amount obtained by using Werner - Bratzler testing method for the tenderized and cured-smoked final product, in comparison with pastrami made with no tenderized sheep raw meat sample. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes (LM) is a major safety concern for smoked salmon producers, as it can survive both the brining and smoking process in cold smoked salmon production. Salmine is a cationic antimicrobial peptide derived from the milt of salmon that has been shown to inhibit the growth of LM in vitro. Commercialization of this peptide would add value to a waste product produced when raising salmon. The purpose of this study was to determine the anti-listeria activity of salmine in smoked salmon by measuring the viable counts of LM over time. Cold smoked salmon was treated with a salmine solution or coated with agar or k-carrageenan films incorporating salmine to maintain a high surface concentration of the antimicrobial. Samples were then inoculated with approximately 1.0 × 103 cells of LM. The viable counts were then enumerated throughout 4 wk at 4 °C storage. It was found that 5 mg/g salmine delayed the growth of LM on smoked salmon. These samples had significantly ( P < 0.05) lower LM counts than on the untreated samples on days 13 and 22. Edible films did not significantly ( P > 0.05) improve the antimicrobial efficacy of salmine. The peptide combined with biopolymers also had lower antimicrobial activity in vitro when compared to salmine alone. These results suggest there is potential for salmine to be used as a natural hurdle to inhibit growth of LM due to post process contamination; however, future investigations for extending this effect throughout the shelf life of smoked salmon products are warranted. [ABSTRACT FROM AUTHOR]

This study assessed the effects of starter cultures ( Lactobacillus sakei and Staphylococcus xylosus ) and plant extracts (tea polyphenols and essential oils of cinnamon, cloves, ginger, and anise) on the accumulation of biogenic amines in traditional Chinese smoked horsemeat sausage. Relative parameters such as microbiological growth, pH and a w were also evaluated. The results revealed that plant extracts and starter cultures suppressed the growth of pathogenic bacteria based on traditional microbiological methods and PCR-DGGE analyses. Additionally, the plant extracts and starter cultures reduced tryptamine, putrescine, cadaverine, histamine, and tyramine during ripening and storage. The inhibitory effects of the plant extracts were stronger than those of the starter cultures. There were synergistic effects between the plant extracts and starter cultures against the accumulation of biogenic amines and the growth of Enterobacteria. Essential spice oils, tea polyphenols, and amine-negative starter cultures should be added in the production of traditional Chinese smoked horsemeat sausage. [ABSTRACT FROM AUTHOR]

We aimed to optimise a new smoking–salting method using water-vapour permeable bags to obtain smoke-flavoured salmon. This involved a smoking–salting process with three salt doses (4, 6, 8 g salt/100 g fresh salmon) and two packaging types: high barrier (HB) bags and water vapour permeable bags (WP) with different humidity levels (50%, 60% and 70% RH). The salting and vacuum packaging combination increased the salt concentration in the final product versus WP bag packaging. The lower the RH for WP-packed samples in the drying chamber, the lower the moisture and a w values. The 8% salt dose/60% RH samples came closer to the a w , salt content and moisture levels determined in commercial samples. In WP samples, 50% and 60% RH completely evaporated the water released by muscle. Sensory attributes of the new product obtained similar scores to the commercial product. The new methodology is suitable to obtain smoke-flavoured salmon with similar physico-chemical characteristics and consumer acceptance to a commercial smoked salmon reducing processing steps and brine wastes. [ABSTRACT FROM AUTHOR]

This paper fully describes a simulation model of the radiant-plate hot smoking process, adapted to design optimization. A simulation model from previous work is improved with some features which mainly concern heat and mass transfers, pressure losses, drying air recycling and fish drying behavior. For the purpose of preliminary design, the industrial objectives of product quality, productivity and energy efficiency are mathematically expressed using performance indicators called observation variables. The simulating tool provides low calculation times and high rate of success. Within the domain of design variables, the model predicts the process behavior with coherency. [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]

The paper presents a mathematical model to produce Romanian traditional cured-cooked-smoked pork boneless loin product "Cotlet Perpelit" type made after raw meat's mechanical tenderizing. The tenderizing process performed to decrease the duration of cured marinating period consists in passing several times the raw meat among rollers with cutting prongs, and cyclic impulsive pressing of the meat, respectively. The mathematical model is based on force - extension diagrams obtained by using Werner-Bratzler testing method both for raw meat and final product, too, for no tenderized raw meat, and after raw meat mechanical tenderizing. The mathematical model consists in the geometric linear transforming of the characteristic diagrams obtained by using Werner-Bratzler method for the tenderized meat in comparison with the initial no tenderized meat. The model can be used to predict the mechanical characteristics of "Cotlet Perpelit", after raw meat mechanical tenderizing. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the influence of smoking time (3 and 6 days) on the shelf life of cold-smoked kutum stored for 60 days at room temperature (25 ± 2°C) via biochemical quality indices and fatty acids content analyses. The results obtained from peroxide value and thiobarbituric acid-index analyses indicated that prolongation of smoking time and preservation duration resulted in a higher degree of lipid oxidation (P< 0.05). Comparison between the treated samples mentioned less reduction (P> 0.05) in the pH values of 3 days-smoked kutum during the storage for 60 days. However, based on the results of total volatile base nitrogen, microbial spoilage significantly increased (P< 0.05) and exceeded above the acceptability limit when smoking time decreased to 3 days. The kutum smoked for 6 days were contained higher percentage (P> 0.05) of polyunsaturated fatty acids during storage, whereas those smoked for 3 days mentioned higher percentages of saturated fatty acids and monounsaturated fatty acids. Polyunsaturated fatty acids/saturated fatty acids ratio of both smoked groups was within the recommended values for the human diet. This study concluded that prolongation of the smoking time led to increase the shelf life of cold-smoked kutum with higher nutritional value during 60 days storage at room temperature. [ABSTRACT FROM PUBLISHER]

Fish sausage formulation included pale-meat pink salmon ( Oncorhynchus gorbuscha), wild salmon oil and extra-virgin coconut oil as lipid sources, wholegrain oats as texturizer, natural spices, salt, brown sugar and sodium polyphosphate. Uncooked and smoked sausages were evaluated for their nutritional value, microbial load, color and texture. Hot smoke processing caused a 6% reduction in the moisture content of the uncooked product (69% w/w), an increase in the product's Allo- Kramer shear value, and a reduction in bacterial counts to less than 2 log cfu/g. In one link serving size, the fat and n-3 polyunsaturated fatty acid contents were 6.45 and 6.89% w/w and 837 and 891 mg for uncooked and smoked sausages, respectively. Salmon sausages are low in fat and a good source of healthy lipids and marine proteins. The products were created to meet consumers' demand for functional foods that do not contain land-based animal ingredients. Practical Applications Healthy lipids are wanted for everyone's daily diet and have become common in many foods. Application of healthy lipid sources such as fish oil in sausage formulation, a food product generally high in fat, provides a healthy alternative to traditional sausage products. Uncooked and smoked fish sausages were developed using pale-meat pink salmon and wild Alaska salmon oil. These low-fat functional food products contain healthy long-chain n-3 fatty acids, proteins of marine origin only, and wholegrain oats. [ABSTRACT FROM AUTHOR]

The smoking of cheeses contributes to significant changes in their color, aroma, and also content of free amino groups. The aim of the study was to evaluate changes in sensory attributes of smoked and unsmoked mozzarella cheese during storage for four weeks. It was found that inner layers of both cheeses were equally light despite large differences in their outer layers (ΔL*: 26.33 for smoked and ΔL*: 5.33 for unsmoked). Color of the edge layer in smoked cheese was more saturated than in unsmoked cheese (ΔC* = 17.47). The edge layer in smoked cheese after storage became more saturated (ΔC* = 5.12). Desirability of smoked cheese was 1.5-fold greater than that of unsmoked cheese. Smoking contributed to the disappearance of cooked aroma (by 32%), whey, and cowy/phenolic aromas and intensified the perceptibility of acid taste (8.5 times). Changes were higher in smoked mozzarella because of its higher proteolysis susceptibility. [ABSTRACT FROM AUTHOR]

The occurrence of Listeria monocytogenes in ready-to-eat (RTE) fish products is well documented and represents an important food safety concern. Contamination of this pathogen in vacuum-packed (VP) smoked fish products at levels greater than the RTE food limit (100 CFU/g) has been traced to factors such as poor sanitary practices, contaminated processing environments, and temperature abuse during prolonged storage in retail outlets. Intervention technologies including physical, biological, and chemical techniques have been studied to control transmission of L. monocytogenes to these products. High-pressure processing, irradiation, and pulsed UV-light treatment have shown promising results. Potential antilisterial effects of some sanitizers and combined chemical preservatives have also been demonstrated. Moreover, the concept of biopreservation, use of bioactive packaging, and a combination of different intervention technologies, as in the hurdle concept, are also under consideration. In this review, the prevalence, routes of contamination, and potential intervention technologies to control transmission of L. monocytogenes in VP smoked fish products are discussed. [ABSTRACT FROM AUTHOR]

Highlights: [•] Polycyclic aromatic hydrocarbons (PAHs) were analysed in smoked black teas for the first time. [•] PAH concentrations were compared to those in non-smoked tea and Mate tea. [•] Benzo(a)anthracene and chrysene are more concentrated in smoked tea than in non-smoked tea. [•] The diffusion rate of PAHs from leaves into infusions is very high. [ABSTRACT FROM AUTHOR]

Previous gutting was applied to fresh kutum ( Rutilus frissi kutum) to study the effects of cold smoking on the changes of rancidity and fatty acid ( FA) content of the gutted and ungutted smoked kutum stored at room temperature (25 ± 2C) for 60 days. To do so, proximate (protein, ash, moisture and lipid), chemical (peroxide value [ PV], thiobarbituric acid-index [ TBA-i], total volatile basic nitrogen [ TVB- N] and FA profile) and pH analyses were carried out. The ungutting of kutum before smoking resulted in a higher degree of bacterial spoilage and oxidation during storage at room temperature, based on the results obtained from PV, TBA-i, TVB- N and FA content analyses. Moreover, pH as a critical factor on food spoilage showed a less decrease in smoked ungutted kutum during the 60-day storage. It is concluded that the gutting of kutum before cold smoking is recommended as a pretreatment for storage at room temperature. [ABSTRACT FROM AUTHOR]

There are information gaps in the knowledge of the impacts of traditional techniques of fish preservation used to meet market demands even though there are growing concerns of the effects of these methods of preservation on product forms and qualities. In this study the effects of commonly used preservation techniques of hot smoking and sun-drying on the nutritional composition of Penaeus monodon were investigated. Proximate values varied significantly (P<0.05) except for protein the dominant constituent with an average value of 64%. Stearic acid varied significantly (P<0.05) with lowest values of 2.30% in smoked specimens. Oleic acid was the highest fatty acid thus the predominance of the monounsaturated fatty acids (MUFA) with smoked samples having predominant (P<0.05) values. ω-3/ ω-6 ratios of 7.76, 13.01 and 8.16 in fresh, smoked and sundried were in favour of the omega 3 with EPA (16.95±0.76-18.43±1.01%) being significantly higher (P<0.05) to the DHA (9.36±0.54-11.90±0.27%). Smoked forms had significantly higher values (P<0.05) of alanine, threonine, tyrosine and cysteine. Arginine and histidine were significantly raised (P<0.05) in sundried specimens. Isoleucine, methionine, aspartate, glycine and proline remained highest (P<0.05) in fresh samples. Lysine was limiting in smoked and sundried specimens. Smoked products offered healthiest advantage with the lowest values of saturated fatty acids (25.10%), index of atherogenicity (0.58), index of thrombogenicity (0.20) and bearing in mind goal of reduced coronary heart disease (CHD) in food consumption. This paper offers the first holistic work on nutritional evaluations of the three commonest forms for which Giant tiger shrimps are frequently consumed. [ABSTRACT FROM AUTHOR]

The growth inhibiting effect of lactic acid bacteria (LAB) on non-proteolytic Clostridium botulinum was studied. LAB had no significant effect on growth of C. botulinum and their effect was not included in the model to be evaluated. An available cardinal parameter growth and growth boundary model for non-proteolytic C. botulinum (Koukou et al., 2021; https://doi.org/10.1016/j.ijfoodmicro.2021.109162) was evaluated using a total of 822 time-to-toxin (TTT) formation data extracted from the scientific literature for seafood, poultry, vegetables and meat products. These data included smoked products and food stored in air, vacuum or modified atmosphere packaging (MAP) with added CO 2. The available extensive model predicted TTT formation without bias (B f-TTT value = 0.99) and with a reasonable accuracy (A f-TTT value = 1.76). The model was successfully validated for seafood and poultry products. This study substantially increased the range of applicability of the available growth and growth boundary model for non-proteolytic C. botulinum. The performed evaluation showed this model can be used to predict environmental conditions to prevent growth in seafood and poultry products including smoked fish and MAP foods. It is expected that this validated model will contribute to product development and innovation including new sodium reduced foods. • No significant effect on C. botulinum growth rates by lactic acid bacteria. • Model extensively validated using time-to-toxin data (n = 811). • Extensive model applicable for seafood, poultry and vegetable products. • Predictions included smoked seafood and MAP products. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the effects of natural smoke and liquid smoke application methods on quality characteristics of smoked Circassian cheese. The microbial counts of liquid smoked cheeses were found to be higher than naturally smoked cheeses. It can be concluded that although natural smoke inhibited the growth of micro-organisms more than liquid smoke application, benzo[a]pyrene, an indicator component for polycyclic aromatic hydrocarbons ( PAH), was detected on the outer surface of naturally smoked cheeses. Therefore, liquid smoking could be used as an alternative method for smoked Circassian cheese production. [ABSTRACT FROM AUTHOR]

The effect of electron beam irradiation and high-pressure treatment on the characteristics of cold-smoked salmon during refrigerated storage at 5 °C was investigated. Irradiation at 1-4 kGy and high-pressure treatments at 450 MPa for 5-25 min reduced total viable counts and delayed microbial growth. Irradiation induced a slight decrease in redness ( a*), whereas high-pressure treatment resulted in a brighter ( L*) appearance of smoked salmon. Higher values of hardness and shear strength were recorded for pressurized samples. Total biogenic amine concentration in smoked salmon held for 20 days at 5 °C was lowered by 81 % in samples irradiated at 2 kGy, and by 46 % in samples pressurized at 450 MPa for 25 min. Smoked salmon irradiated at 1 or 2 kGy had negligible sensory (appearance, odour and flavour) alterations, but lower sensory preferences in the rank order test were observed for 3 and 4 kGy samples. Pressurization for 5 min at 450 MPa induced moderate sensory changes, which were more marked after 15 or 25 min at 450 MPa. These results point to the usefulness of E-beam radiation at 1.5 kGy to assure a safe product of sensory characteristics similar to those of untreated smoked salmon. [ABSTRACT FROM AUTHOR]

This study was carried out to determine sensory, chemical and microbiological quality of raw whiting (Gadus merlangus euxinus Nordman, 1840) roe obtained from Middle Black Sea, smoked roes and the roe which were canned after smoked. Analyses of TVB-N, TBA, pH, total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, total yeast-mold, total coliform bacteria and also the sensory analyses were done on the roe samples. Additionally, proximate composition values were obtained in both raw material and canned-smoked product. Moisture, protein, fat, ash, carbohydrate contents and calorie value of raw roe were 80.88%, 11.70%, 4.50%, 1.09%, 1.82% and 94.62 kcal, respectively. These values were determined as 61.34%, 8.64%, 12.52%, 1.12%, 16.37% and 212.74 kcal for the canned-smoked roe pate. In the chemical analysis findings, TVB-N and TBA values stayed within the acceptability limit values. It was observed in the microbiological analysis results that, microbial load of the raw material decreased with smoking process. No microbial load was found after the canning process. When all of the quality properties were taken into account, it was seen that the canned-smoked whiting roe pate might be offered for consumption as an alternative product and it might provide added value to food sector. [ABSTRACT FROM AUTHOR]

Abstract: Contamination of Ready-To-Eat foods with Listeria monocytogenes can typically be traced back to post-processing contamination from environmental sources; contamination is often linked to subtypes that persist in food associated environments. Although phage-based biocontrol strategies have been proposed for controlling this pathogen, information on the efficacy of phage treatment against diverse L. monocytogenes subtypes from food associated environments is still limited. We identified subtypes that were repeatedly found (“persistent”) in a smoked fish processing facility by using EcoRI ribotyping data for isolates obtained in 1998–2009. PFGE analysis of 141 isolates (9 ribotypes) supported persistence for up to 11 years. Characterization of selected isolates, representing persistent subtypes, against a panel of 28 listeriaphages showed a wide range of likelihood of phage susceptibility, ranging from 4.6% (for 7 ribotype DUP-1043A isolates) to 95.4% (for 7 ribotype DUP-1044A isolates). In challenge studies with 105 and 106 CFU/ml L. monocytogenes, using phage cocktails and a commercial phage product at different phage-host ratios, one isolate (ribotype DUP-1043A) was not affected by any treatment. A reduction in L. monocytogenes counts of up to 4 log units was observed, after 8 h of treatment, in isolates of two ribotypes, but subsequent re-growth occurred. Survivor isolates obtained after 24 h of treatment showed decreased susceptibility to individual phages included in the phage cocktail, suggesting rapid emergence of resistant subtypes. [Copyright &y& Elsevier]

Since aquatic products are highly perishable due to their biological structure, various methods are applied for the conservation and extending shelf life of aquatic products. One of these methods is smoking. Smoking of process foods are three methods: the traditional smoking application, electrostatic smoking and liquid smoking. Liquid smoke methods have some advantages such as easy application, low price, and compatibility with the environment rather than traditional smoke technique. Therefore, liquid smoke technique took the place of traditional smoke technique in recent years. Liquid smoking is a smoking method applied with the distillation of wood by using smoke fluid and containing the chemical compounds in the smoke. The purpose of this method is to give smoke aroma on the dried or canned products. In this review, liquid smoking method and the related studies have been mentioned. [ABSTRACT FROM AUTHOR]

The effects of combinations of processes (hot smoking, marinating, vacuum packing and seasoning with dill ( Anethum graveolens) on the quality parameters of mackerel ( Scomber scombrus) stored at 4 °C were investigated in terms of sensory, chemical (total volatile basic nitrogen [TVB-N], thiobarbituric acid [TBA], peroxide value [PV], free fatty acids [FFA]) and microbiological parameters (total viable count [TVC], coliform, Escherichia coli, Staphylococcus aureus) during 9 months of storage. Sensory quality of smoked mackerel marinates with or without dill leaves (Group A, Group B, respectively) decreased throughout storage period. However, at the end of storage period, both the products were still acceptable by the panellist. At the beginning of storage, the initial TVB-N values were 24.14 mg/100 g and showed fluctuations during storage period. TBA values significantly increased ( p < 0.05) for both products during storage period. PV showed fluctuations. FFA increased gradually from 2.46 to 7.33 (expressed as % of oleic acid) for Group A and from 2.57 to 6.90 for Group B at the end of storage period. Coliform, E. coli and S. aureus were not detected during storage period. TVC remained lower than the acceptability limit of 10 log CFU/g at the end of storage period. The results of this study suggest that shelf life of both products was 9 months and also the combination of hot smoking, marinating, vacuum packing and seasoning led to high-quality food item and was found to be effective in controlling the growth of bacteria and biochemical indices. [ABSTRACT FROM AUTHOR]