Abstract
The aim of this research was to monitor changes of selected sensory properties and instrumental colour parameters (L*, a*, b*) of vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets during storage at 3 ? 0.5?C and to determine the shelf life of the products. Sensory tests and instrumental color determination were performed on days 1, 7, 10, 12, 14, 15, and 16 of storage. All estimated sensory characteristics of common carp samples received significantly lower (P < 0.05) score on day 15. ?Musty? odour of common carp samples detected on day 16 caused that odour score was below the acceptability limit of 2. On the last day of experiment, reduced intensity of pink cream colouring of carp muscle was observed together with softened texture and surface slime. A decrease of scores of the sensory attributes of cold-smoked bighead carp fillets was observed throughout the storage period. However, all estimated sensory characteristics were within the acceptability level. Significant increase (p < 0.05) of L* value was noted in both group of samples, while redness (a*) and yellowness (b*) remaid quit stable during the storage. Based on the sensory results, it was concluded that vacuumpackaged cold-smoked common carp samples remained acceptable for up to 15 days of storage, whereas vacuum packaged cold-smoked bighead carp samples remained unchanged until the end of the experiment.
Highlights
Most of the wild fish and fish from aquaculture consumed in Serbia are marketed for human consumption as fresh or frozen
Based on the sensory results, it was concluded that vacuumpackaged cold-smoked common carp samples remained acceptable for up to 15 days of storage, whereas vacuum packaged cold-smoked bighead carp samples remained unchanged until the end of the experiment
The results of the sensory evaluation of cold-smoked common carp fillets and cold-smoked bighead carp fillets are presented in Table 1
Summary
Most of the wild fish and fish from aquaculture consumed in Serbia are marketed for human consumption as fresh or frozen. Smoking is one of most acceptable fish-processing method, because it does not require expensive equipment, the production period is short, acceptability on the Serbian market is very good, considering that the local population is accustomed to eat mostly smoked pork (Kilibarda et al, 2009). Modern consumers demand high quality food that retains the sensory characteristics and nutritive value of the raw material from which it is produced; it is expected to satisfy very demanding safety standards. This requirement is largely met by packaging the products in vacuum or modified atmosphere. The most common reason for spoilage of smoked fish products is microbial activity. Microbial growth and the creation of products of their metabolic activity can lead to undesirable odour and taste, and the appearance of discoloration (Leroi et al, 2001)
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