Effect of Traditional and Liquid Smoke on the Quality of Sea Catfish Sausages (Sciades herzbergii, Bloch, 1794)

Abstract

ABSTRACT Smoking is a technique used to improve the sensory attributes and increase the shelf life of fish. The objective of the present study was to evaluate the nutritional, physicochemical, microbiological, and sensory characteristics of sausages made with sea catfish (Sciades herzbergii) fillets subjected to the traditional and liquid smoking processes. The traditionally smoked sausages showed lower (p < .05) moisture content and higher protein, fat, and mineral levels, higher weight loss during processing, higher pH, higher a* (red intensity), and lower L* (luminosity) values. The percentage of shrinkage, water holding capacity, water activity, hardness, cohesiveness, and elasticity were not influenced (p > .05) by the smoking methods tested. The microbial counts of both treatments were in compliance with the current Brazilian legislation. The sensory acceptance of the liquid smoked sausages was higher (p < .05) when compared to the traditionally smoked sausages for the attributes of color, aroma, texture, flavor, and overall acceptance, with scores ranging from 6 (liked slightly) to 7 (liked moderately). Between the two smoking methods tested, liquid smoking presented better sensory acceptance, easier execution, greater process control, and less environmental impact; thus, it is a viable alternative to the traditional smoking of sea catfish (Sciades herzbergii) sausages.