Abstract
Lipid and microbial quality of smoked capelin (two groups differing in lipid content) and sardine was studied, with the aim of introducing capelin in the smoked sardine markets. Lipid hydrolysis (phospholipid and free fatty acids) and oxidation index (hydroperoxides and thiobarbituric acid-reactive substances), fatty acid composition, and total viable count were measured in raw and packaged smoked fish during chilled storage (day 2, 10, 16, 22, 28). Lipid hydrolysis was more pronounced in low lipid capelin, whereas accelerated lipid oxidation occurred in high lipid capelin. Muscle lipid was less stable in sardine than capelin. Essential polyunsaturated fatty acids (eicosapentaenoic acid and docosahexaenoic acid) constituted 12% of fatty acids in capelin and 19% in sardine. Vacuum packaging as well as hot smoking retarded bacterial growth, recording counts of ≤log 5 CFU/g compared to ≥log 7CFU/g in cold smoked air packaged. Smoked low lipid capelin was considered an alternative for introduction in smoked sardine markets.
Highlights
Fresh fish is highly perishable and various preservation techniques such as chilling, freezing, drying, salting, and smoking have been used universally to extend shelf life
Lipid hydrolysis was more pronounced in low lipid capelin, whereas accelerated lipid oxidation occurred in high lipid capelin
The present study indicates accelerated lipid degradation occurred during hot smoking, but the products became more stable on chilled storage than counterpart cold smoked
Summary
Fresh fish is highly perishable and various preservation techniques such as chilling, freezing, drying, salting, and smoking have been used universally to extend shelf life. The most affordable and widely used fish preservation methods are drying and smoking (Oduor-Odote et al 2010; Darvishi et al 2013). Smoking is carried out in two forms, hot and cold smoking. Hot smoking can be considered mild (30–50°C) or high temperature (50–80°C) (Marc et al 1997), but it is commonly carried out at temperatures of 70–80°C (Erkan et al 2011). Cold smoking is achieved without thermal treatment usually at temperatures ≤30°C (Goulas and Kontominas 2005). The use of salt is essential to complement the bacterial inhibitory effect of smoke by reducing water activity. For health and acceptability reasons, the practice is to have products with low salt content
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