Abstract
Fish is vertebrate animal with great importance for human nutrition. Fish contains a low-fat, a great source of protein, vitamins and minerals so that millions of people getting benefit from fish harvesting, processing, distributing and consuming. This review was initiated with the objective of assessing some smoking methods and the quality of microbiology on smoked fish. Fish is highly perishable and lose its freshness with in very short period of time unless different preservative methods are applied. To preserve and keep its quality and safety, smoking fish is one of the methods that keep quality and safety of the fish and fish products. Hot smoking, warm smoking and cold smoking are being applied nowadays. These smoking methods do have their own positive and negative impacts. Smoked fish products are rich in essential amino acids, fat-soluble vitamins, and unsaturated fatty acids that are considered healthy ready-to-eat products and it also have great importance to the consumer due to their desirable in taste, aroma, and color. Moreover, Smoking minimizes spoilage and pathogenic bacterial activities due to integrated effect of heating, drying, salting and also as a result of deposition of polyphenolic constituents on fish. To ensure the quality and safety as well as extend shelf life of fish and its product, smoking and proper handling of the food products is important. In addition to this, improving smoking techniques and materials that can give maximum nutritive quality and keep the optimum safety of the fish is highly recommended.
Highlights
Fish is vertebrate animal that lives in the fresh and sea water [14]
Hot smoking does have different main processes that: cooking; when the smoking is performed at temperatures above 80°C, the flesh of the fish is cooked, the heat can destroy the microbes that found inside and, on the fish, and inactivate enzymes in the gut and flesh, drying: the smoke that produced from fire generates heat that he to dry the fish and smoking; the smoke is produced by burning wood containing a number of compounds, some of which kill bacteria; the process has a preservative value
Dry hot smoking, which is usually preceded by the former process, takes about 10–18 h, sometimes days, and yields fish with 10–15% moisture content, sometimes even below 10%
Summary
Fish is vertebrate animal that lives in the fresh and sea water [14]. According to the estimation Food and Agriculture Organization, increase in fish production from aquaculture will increase with annual growth rate of 4% and reach 109 million by 2030 [21]. Smoking of foodstuffs do have great importance on the improvement of food organoleptic characteristics, induces water loss, and reduces the microbial load [12]. Legese Hagos: Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review for human [24] For having such numerous benefits of consuming fish and its products, fish processors have been searching for different methods that can be processed and keep its nutrition, safety and delicacy of taste that can be secured [18]. From these different techniques, drying, freezing, cooking, salting and smoking are known. Smoking technology maintains good physicochemical characteristics of foods, such as pH level, volatile basic nitrogen level, thiobarbituric acid reactive substances level, textural characteristics, and fatty acid profile and eventually improves sensory quality to the endpoint consumer with extended shelf life [19]
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