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We estimated the association between the age at smoking initiation and cessation and all-cause and causespecific mortality among Japanese men (n = 41,711; age 40–79 years) by analyzing data from the Japan Collaborative Cohort Study for the Evaluation of Cancer Risks. From 1988 and 1990 to 2009, 13,429 all-cause deaths (cancers, n = 4999; cardiovascular diseases, n = 3682) occurred in this cohort. Fitted Cox proportional hazard models, with never smokers as the reference group, were created. Former smokers demonstrated a lower risk for all-cause and cause-specific mortality than current smokers, with a dose-dependent reduction in the risk based on smoking-initiation age. Among former smokers who quit smoking aged 50 years or more, the highest hazard ratios were detected for those who started smoking at <20 years of age (all-cause, cancer, and cardiovascular disease mortality, hazard ratio [95% confidence interval] 1.51 [1.29–1.77], 1.68 [1.27–2.23], and 1.48 [1.12–1.96], respectively). Former smokers who quit smoking at <50 years of age had negligible all-cause or cardiovascular disease mortality regardless of the smoking-initiation age, whereas the cancer mortality risk remained significantly high among those who quit smoking at 40–49 years of age. Thus, smoking cessation significantly reduces the all-cause mortality risk; however, early initiation and later cessation do not provide a huge benefit, which earlier cessation does. Therefore, all smokers should be encouraged to quit smoking earlier in life regardless of their age at smoking initiation. [ABSTRACT FROM AUTHOR]

The effects of cold and hot smoking and the addition of Dunaliella salina polyphenol extract on the biochemical quality and shelf-life of Sander lucioperca fillets after storage for 90 days at 0-4 °C were examined. The results showed a significant increase in protein, lipid, free fatty acid, and 1,1-diphenyl-2-picrylhydrazyl contents, and a decrease in peroxide and thiobarbituric acid reactive substances, and volatile base nitrogen levels in cold (CSF) and hot (HSF) smoked fillets covered with or without extract and stored for 1, 20, and 90 days compared to fresh fillets (FF). Saturated and monounsaturated fatty acids exhibited a significant increase in FF and CSF and HSF covered with or without extract. The total polyunsaturated fatty acids revealed a significant decrease in FF and CSF and HSF with or without extract. Therefore, cold and hot smoking and polyphenol extract improved the biochemical quality and storage shelf-life of fillets for 90 days at 0-4 °C. [ABSTRACT FROM AUTHOR]

Catfish (Sciades herzbergii) are widely captured in Brazilian Northeast but have low commercial value. The processing of catfish into an innovative product with longer shelf life can add value to the fish and improve sustainability. The objective of this study was to investigate the stability during 60 days of refrigerated storage smoked sausages produced by two different smoking processes (traditional smoking [TS] and liquid smoking [LS]). The smoking processes affected fat and ash contents, hardness, and CIE (Commission Internationale de L'Eclairage) color (L* and b* values). TS sausages had higher fat content and yellowness (b* value). LS sausages had higher ash content (15 days of storage) and lightness (L* value). The sausage's hardness was higher at 45 days of storage for TS and at 60 days for LS sausages. During refrigerated storage, there were decreases in crude protein (309.12–263.49 g/kg, 1–30 days, respectively), water holding capacity (89.77%–87.39%, 1–45 days, respectively), and redness (a* value) (10.35–6.09, 1–30 days, respectively), and increases in hardness (TS = 31.92–55.92 N, 1–45 days, respectively; LS = 32.88–61.18N, 160 days, respectively) and TBARS values (1.56–2.38 mg malonaldehyde/kg, 1–60 days, respectively). The microbial quality was kept within Brazilian legislation limits. Therefore, liquid smoked catfish sausage consists of a convenient innovative product, which is easier to process and control and provides a product with good physicochemical, microbial, and biochemical characteristics for up to 60 days of storage. Practical Application: Catfish, a low commercial value fish (by catch from shrimp operations), can be processed into a high value smoked sausage. Liquid smoking was easier to process, environment friendly, and easier to control compared to traditional smoking. It provided a nutritional, easy to prepare at home, and microbial safe product with a shelf life under refrigeration up to 60 days. It can be successfully used to warrant sustainability in the fish chain. [ABSTRACT FROM AUTHOR]

This study aimed to estimate the nutritional quality of Sander lucioperca fillets and alterations in lipid quality following hot and cold smoking processes. Our results revealed that the total fat content of zander fil-lets was 1.86 g/100g. Polyunsaturated fatty acids (PUFAs) were higher than saturated and monounsaturated fatty acids in fresh tissue samples. Arachidonic, docosahexaenoic and eicosapentaenoic acids were the most abundant PUFAs. Differences in the fatty acid compositions of the smoked and fresh fillet were significant, with a decrease in (PUFAs) in the proportion of total fatty acids. The fatty acid profile of the neutral lipids was unchanged after the cold smoking process, whereas PUFAs decreased significantly during both smoking processes, especially the hot smoking process. Our findings showed a partial alteration of polar lipids. Both smoking treatments produced lipoperoxidation and lipid oxidation in the fillets. Other investigational smoking conditions should be tested to reduce such oxidation and hydrolysis in fillets, which could be susceptible to off-flavors and off-odors. [ABSTRACT FROM AUTHOR]

Highlights • Odor formation was monitored during cold smoking of Spanish mackerel. • Volatile compounds formed in different processes were monitored using purge-and-trap extraction with GC–MS. • Heat map and PLS-DA were suitable ways to describe differences of odors. • A conversion of sulfur compounds during cold smoking of mackerel is described. Abstract This study aimed to determine the changes in the flavor profile during different operating units when making cold-smoked Spanish mackerel. Sensory evaluation and instrumental analysis of tenderness were applied to optimize the processing parameters. For the overall odor perception, distinct odor among fresh and processed samples could be distinguished using electronic nose (e-Nose). Purge-and-trap (P&T) extraction combined with gas chromatography–mass spectrometry (GC–MS) was used to identify volatile compounds. Alcohols were the major volatiles in Spanish mackerel over the whole processing, while 2-butanol was found in the highest concentration. Curing was an effective way to remove fishy odor. Drying decreased the concentration of volatiles, especially sulfur compounds. Odor formation in cold-smoked mackerel could be divided into four steps (curing, drying, cold smoking and heating) as a result of partial least squares discriminant analysis (PLS–DA). [ABSTRACT FROM AUTHOR]

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]

Fish smoking is widely used in the fish processing industry, especially in the post-harvest catfish product due to its simple operating technique. The objective of this study was to optimise the tray loading capacity of a smoking kiln for catfish. A mixture design was employed to investigate the effects of varied fish size (0.25, 0.30 and 0.35 kg) component tray loading on the loading capacity, drying rate and moisture ratio during smoking process. The results showed that the loading capacity of the kiln was between 190 and 198 pieces of fish at minimum and maximum 50 and 52 kg. High moisture ratio was observed at equal size combination at low drying rate. The catfish weight mixtures of 0.25, 0.30 and 0.35 kg used to evaluate the kiln load capacity optimization were significant (P < 0.05). The smoking kiln worked optimally at catfish size (50, 50 and 0 %) with maximum desirability of 0.63 resulted in weight of fish loaded of 51.30 kg, moisture ratio of 0.21 and drying rate of 0.5 kg−1 h. This study brings new knowledge about the loading capacity and confirms that the smoking kiln is an acceptable technology for processing fish. [ABSTRACT FROM AUTHOR]

Smoked and barbecued meats have continued to gain popularity in recent years, however, no consensus exists on the best methods for preparation. Several smoker types and many varieties of wood are used for smoking meat in the restaurant industry and by amateur "pit‐masters." In this research, pork was smoked with an outdoor offset smoker and an indoor electric smoker using four wood types: hickory, apple, oak, and mesquite. Descriptive and consumer acceptance tests were conducted to evaluate the different treatments and determine drivers of liking. Pork smoked with the offset smoker using hickory wood had the highest overall acceptance. Appearance characteristics, such as intensity of red color, were the top drivers of liking for the smoked pork product. Practical Application: This research demonstrates the drivers of liking for smoked pork products commonly found in American barbecue, specifically Kansas City‐style barbecue. The results have application in both retail and restaurant environments and can be used to produce an optimized smoked pork product. [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]

I begin this paper with a nod to ‘the beginning’ by linking smoke to fire, and fire to humankind. Bound up in this deep history of smoke and humanity is a dichotomy cleaving humans from animals and the west from the rest. Taking smoke at Yuendumu, a Warlpiri community in central Australia as my subject, I aim to destabilise some of the certainties entrenched in this dichotomy. Smoke, of course, is nigh impossible to pin down, literally as well as conceptually. So rather than trying to immobilise it, I follow in smoke’s own fashion and waft across different kinds of fires and different kinds of analytical approaches. Ethnographically, I draw a narrative picture of the different ways in which smoke at Yuendumu permeates everyday life by considering the smoke of breakfast fires, signalling fires, cooking fires during storms, caring-for-country fires, and the scent of cold smoke on blankets, clothes, and bodies. Analytically, I move from smoke and how it relates to embodied Warlpiri ways of being in the world, to smoke and childhood socialisation, including baby smoking rituals. From there I shift to the smoke of caring-for-country fires, and on to smoke, memory, odourphilia, and odourphobia. I conclude by pondering the potential of a smoke-like approach. [ABSTRACT FROM AUTHOR]

Random effect meta-regressions were constructed to estimate concentrations of two heterocyclic amines (HCA) and eight polycyclic aromatic hydrocarbons (PAH) in meat and breads. Eighteen HCA studies and nine PAH studies of food concentration were assembled. Concentration was computed for beef, poultry, pork, and seafood, and bread. Fixed effect predictors included cooking time, form of the food, cooking method, interaction between form and cooking method, temperature at which the food was cooked, fuel of the flame source, percentage of fat, and other elements. Meat type was significant to all HCAs but only three of the PAHs. Cooking method or an interaction between cooking method and food form was significant in all the overall models for each compound, and 80% of models created for stratifications of the data based on meat type. Improvement on compilations such as the Computerized Heterocyclic Amines Resource for Research in Epidemiology of Disease (CHARRED) database comes from inclusion of additional studies, PAH compounds, more generalizable food categories, more cooking methods (such as smoking), and addition of seafood. Meta-regression allows parameters to be estimated with separation of between-study heterogeneity, and extrapolation of exposures to more foods. Resulting uncertainty estimates are useful in a probabilistic exposure assessment. [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]

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]

Textural properties and collagen and amino acid contents of fresh (raw) and processed sea cucumbers (sandfish, Holothuria scabra ) were compared. Several processing procedures using different salting methods (brine and kench salting) were tested, and the resulting processed products (bêche-de-mer, BDM) were compared with partially processed tissue and BDM processed without salting and by smoke drying. Weight and length based recovery rates did not differ significantly across salting treatments or from the non-salted control treatment. There was a general trend of decreasing collagen content with increasing brine strength in the brining treatments, and sequential increases in the force required to shear reconstituted BDM processed with increasing brine strength. This has implication for BDM processing because the quality of reconstituted BDM is judged primarily by texture, not flavor, with softness and elasticity being of prime importance. BDM from most treatments was significantly less firm than cooked, partially processed tissue. The most abundant protein-bound amino acids in sandfish BDM were glycine, glutamic acid, proline, arginine, aspartic acid, alanine and hydroxyproline, but their levels did not vary significantly across treatments. Our results provide a basis for improvements to sandfish processing that optimize textural properties of resulting BDM. [ABSTRACT FROM AUTHOR]

Extracts from medicinal plants have been reported to possess good antimicrobial properties, but a majority of them remain unexplored. This study aimed at identifying a novel plant extract with antimicrobial activity, to validate its efficacy in food model, and to elucidate its composition and antimicrobial mechanism. A total of 125 plant extracts were screened, and Cinnamomum javanicum leaf and stem extract showed potential antimicrobial activity against Listeria monocytogenes (MIC = 0.13 mg/mL). Total phenolic content of the extract was 78.3 mg GAE/g extract and its antioxidant activity was 57.2–326.5 mg TE/g extract. When applied on cold smoked salmon, strong strain-dependent antimicrobial effectiveness was observed, with L . monocytogenes LM2 (serotype 4b) and LM8 (serotype 3a) being more resistant compared to SSA81 (serotype 1/2a). High extract concentration (16 mg/mL) was needed to inhibit or reduce the growth of L . monocytogenes on smoked salmon, which resulted in surface color change. GC-MS revealed that eucalyptol (25.54 area%) was the most abundant compound in the crude extract. Both crude extract and eucalyptol induced significant membrane damages in treated L . monocytogenes . These results suggest anti- L . monocytogenes activity of C . javanicum plant extract, identified its major volatile components, and elucidated its membrane-damaging antimicrobial mechanisms. [ABSTRACT FROM AUTHOR]

Mitigation of contaminants in industrial processing was studied for prawns (cooked and peeled), Greenland halibut (cold smoked) and Atlantic salmon (cold smoked and trimmed). Raw prawns had significantly higher cadmium, chromium, iron, selenium and zinc content in autumn than in spring, while summer levels typically were intermediate. Peeling raw prawns increased mercury concentration but reduced the concentration of all other elements including inorganic arsenic, total arsenic, chromium, zinc, selenium but especially cadmium, copper and iron (p < 0.05), however interaction between seasons and processing was observed. Non-toxic organic arsenic in raw Greenland halibut (N = 10) and salmon (N = 4) did not transform to carcinogenic inorganic arsenic during industrial cold smoking. Hence inorganic arsenic was low (<0.003 mg/kg wet weight) in both raw and smoked fillets rich in organic arsenic (up to 9.0 mg/kg for farmed salmon and 0.7 mg/kg for wild caught Greenland halibut per wet weight). Processing salmon did not significantly change any levels (calculated both per wet weight, dry weight or lipid content). Cold smoking decreased total arsenic (17%) and increased PCB congeners (10–22%) in Greenland halibut (wet weight). However PFOS, PCB and PBDE congeners were not different in processed Greenland halibut when corrected for water loss or lipid content. [ABSTRACT FROM AUTHOR]

Kitoza is a traditional meat product from Madagascar manufactured with strips of pork or beef. The process includes a first step of salting and mixing with spices followed by sun-drying or smoking step. As salting and drying select coagulase-negative staphylococci (CNS), our aim was to identify the CNS species in kitoza with the objective in the future of developing indigenous starters. Microbial analyses revealed that the only pathogenic bacterium enumerated was Staphylococcus aureus , which was found in 54% of the samples. The level of Enterobacteriaceae revealed a rather good hygienic quality of these products. CNS were confirmed in all the samples at high levels ranging from 5 to 7 log cfu/g. Identification of CNS species in a large collection of 829 isolates revealed 9 identified species, 7 for beef and 8 for pork kitoza. There were significant difference in the distribution of CNS species according to the type of meat and the process. Staphylococcus saprophyticus was the dominant species for sun-dried or smoked beef and sun-dried pork kitoza (73–75%), while for smoked pork kitoza Staphylococcus equorum (26%), S. saprophyticus (23%), Staphylococcus succinus (23%) and Staphylococcus epidermidis (17%) co-dominated. Some CNS could be used as indigenous starters in particular to compete against S. aureus . [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]

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]

Combustion of charcoal and combustion of oil droplets may lead to food contamination with carcinogenic polycyclic aromatic hydrocarbons (PAHs) during the grilling process. This work aimed to determine the effect of charcoal composition and oil droplet combustion independently on 16 priority PAHs in the smoke produced during the grilling process. Charcoal prepared at 500°C produced 18% volatile matter which is composed of 5.8 μg PAHs per gram of dry charcoal. In contrast, charcoal produced at 750°C and 1,000°C presented 7-8% volatile matter and 0.57-0.69 μg PAHs per gram of dry charcoal. Furthermore, the effect of oil combustion on the PAH content in smoke was determined. The temperature of the heating source significantly affected the PAH content, which was 16.63 and 105 μg PAHs per gram of oil at 250°C and 400°C, respectively. PAHs with higher molecular weights were formed at 400°C compared to 250°C. [ABSTRACT FROM AUTHOR]

The two primary methods of infusing smoke flavor into meat products is through natural smoke and liquid smoke with each type comprising of different smoke compounds resulting in differences in organoleptic properties. The different specific smoke compounds absorb differently in water and fat. Limited research has been conducted on smoking fat, and how it alters the organoleptic properties of fat. The objective of this research was to determine if cold smoking fat prior to addition into sausages would generate a smoky flavor that the consumers would accept. The consumers rated cold smoke fat samples the lowest (P < 0.05) for like of flavor and overall like with no difference (P > 0.05) between the natural smoke and liquid smoke samples. Like of flavor was correlated (P < 0.05) to overall like (r = 0.87), like of texture (r = 0.63), and like of juiciness (r = 0.53). There were a greater (P < 0.05) percentage of consumers who liked the flavor of the natural smoke (80.8%) and liquid smoke (68.5%) sausages compared to cold smoke fat sausages (49.3%). Consumers who ranked the natural smoke or cold smoke fat treatment the highest for like of flavor did not like the flavor of the other treatments. Whereas, consumers who ranked the liquid smoke treatment the highest for like of flavor where neutral for the flavor of natural smoke treatment, and did not like the flavor of the cold smoke fat treatment. [ABSTRACT FROM AUTHOR]

Atlantic Mackerel ( Scombrus scombrus ) is a novel species in Iceland, caught during the heavy feeding period. The feeding has an impact on quality and stability of the products, which requires optimization of storage and processing conditions. Physicochemical changes of brined and un-brined mackerel were analysed during frozen storage (6, 9, 12 months) at −18 °C vs. −25 °C with the aim of investigating the suitability of using well-fed frozen mackerel as raw material for canned and hot-smoked products. Heat treatments to a core temperature of 90 °C (representing canning) and 75 °C (representing hot-smoking) were applied. Prolonged frozen storage showed negative effects on the raw material prior to heat processing due to an increased level of lipid oxidation, where fish stored at −18 °C was of significantly poorer quality than fish stored at −25 °C. Moreover, the results indicated that heat treatment resulting in a core temperature of 75 °C showed higher water content, liquid holding capacity, heating yield as well as lower maximum shear force of texture compared to mackerel heated to a core temperature of 90 °C. Overall, analyses indicated that the fatty summer mackerel was well suitable for production of canned and hot-smoked products. [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged or packaged in one of two modified atmospheres with a gas ratio of 50% CO2:50% N2 or 90% CO2:10% N2. Before and after storage, fillets underwent sensory analysis for colour intensity, odour and taste of smoke intensity, tenderness and overall acceptability (on days 0, 7, 14, 21, 28, 35 and 42 of storage). Colour intensity, odour and taste of smoke intensity and overall acceptability of all examined groups of cold smoked trout fillets decreased during storage, while tenderness of the fish fillets remained virtually unchanged. Cold-smoked trout fillets packaged in the modified atmospheres had higher average sensory scores compared to vacuum packaged cold-smoked trout fillets. [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]

An experimental study for the evaluation of Listeria monocytogenes inactivation during a hot smoking process in tench was performed using Listeria innocua strains. Furthermore, the survival of L. monocytogenes in smoked tench was determined after post-processing in contaminated samples, evaluating the growth potential during storage. L. innocua was not detected after the smoking process. In the challenge test, the growth potential of L. monocytogenes was 5.68 log colony forming unit g -1. The results showed that hot smoking at an inner temperature around 72°C is able to eliminate the microorganism. Nevertheless, the product is able to support the growth of the pathogen if post-process contamination occurs, as the food is suitable for Listeria multiplication. Product recontamination should be prevented by means of appropriate application of hygiene measures. [ABSTRACT FROM AUTHOR]