Effect of smoking on quality parameters of farmed gilthead sea bream (Sparus aurata L.) and sensory attributes of the smoked product

Abstract

The effect of smoking on the proximate composition, chemical parameters and microbial loads of farmed gilthead sea bream (Sparus aurata L.), as well as the sensory attributes of the smoked product were investigated. The process reduced the moisture content and the total aerobic count and increased the protein, lipids and total volatile basic nitrogen content and the thiobarbituric acid number . The values of the last two parameters were much lower than acceptable limits reported in the literature references for smoked fish products. No effect was noted on the fatty acid composition of total lipids. The new product was highly acceptable to laboratory and consumer panels.