PHYSICOCHEMICAL CHARACTERIZATION OF SOME SMOKED AND MARINATED FISH PRODUCTS

Abstract

ABSTRACT The aim of this work was to determine the proximate composition and physicochemical parameters of different smoked and marinated fish to provide a database with the typical values of the parameters which best define these products. Three batches corresponding to different purchase dates of 15 commercial products were analyzed. Great variability in all parameters was observed between products and between batches of a same product, e.g., in smoked anchovy, NaCl contents varied from 7.1 to 11.8% (w/w), which led to a wide variation in the aw (from 0.877 to 0.931). These important differences found in moisture, NaCl contents, pH, aw, water holding capacity, and color, between batches would affect product shelf life and its sensory features. This variability implies that the consumer expectations would not be met. For this reason, producers should adjust the processing parameters in order to obtain smoked and marinated fish with homogeneous characteristics. PRACTICAL APPLICATIONS This study deals with the composition and physicochemical characterization of different smoked and marinated fish products available in the market. For these kinds of products, certain physicochemical parameters are directly related to shelf life and sensory characteristics. In this sense, the aw decrease, the NaCl content increase, and/or the pH reduction are the main responsible for prolonging the shelf life of these products. On the other hand, salt content, water holding capacity and color have an important impact on the sensory attributes, which have direct implications for consumers' acceptability. An accurate knowledge of the typical values of the main characteristics in smoked and marinated fish would allow the parameters which best define these products to be standardized, providing a reference for producers and researchers in the field of new product development.