Hot Smoking Research Articles

Preservation with Different Smoking Techniques to Extend the Shelf Life of “Urutan” Chicken

“Urutan” chicken is one of the processed meat products processed through the manufacture of meat dough, fat and complete Balinese spices ("Basa Genep"). Extending the shelf life of “urutan” chicken can be done by smoking process either by cold smoking method or hot smoking. Smoke can preserve food ingredients due to the presence of acid, phenolic and carbonyl compounds. The method used in this study is Randomized Block Design (RBD) with a factorial pattern consisting of 2 factors, namely Factor I is Hot Smoking Technique consisting of 3 levels and Factor II is Smoking Time consisting of 4 levels so that 12 treatment combinations are obtained and 2 repetitions are carried out so that 24 experimental units are obtained. The parameters observed include phenol content, water content, ash content, fat content, protein content, Esherichia coli and Salmonella sp. Statistical analysis shows that smoking time has a significant effect (sig <0.05) on the phenol content of “urutan” chicken, but does not have a significant effect (sig> 0.05) on the fat and protein content of “urutan” chicken. The fat content of “urutan” chickens in the smoking duration treatment at a temperature of 100 ° C ranged from 9.798 - 11.870%. The lowest fat content was obtained in 2 hours of smoking, which was 9.798% which was not significantly different from other treatments. The protein content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 11.788 -12.197%. The smoking duration did not have a significant effect on the protein content of “urutan” chickens, which was probably because the smoking duration of 0.5 -2 hours had not denatured the protein sequence. The phenol content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 0.206 - 0.312%. The highest phenol content was obtained in 2 hours of smoking at a smoking temperature of 100 ° C, which was 0.312%. The results showed that the longer the smoking, the higher the phenol content of “urutan” chickens. The lowest pH value was obtained in the 100 °C 2-hour smoking treatment of 5.16, which was significantly different from other treatments. The highest water content was obtained in the 100 °C 2-hour temperature treatment of 63.19%, which was significantly different from other treatments

Assessment of Women’s Participation in Fish Processing in Ekiti State, Nigeria

This research examined the involvement of women in various stages of fish processing in Ekiti State, Nigeria. A sampling method was used to select 90 women fish processors, and data was collected through structured interviews. The data was analyzed using descriptive statistics, such as frequencies, percentages, and means, along with charts. Additionally, probit regression analysis was conducted to identify socio-economic factors influencing women's participation in fish processing. The findings revealed that, on average, women involved in fish processing were 38.5 years old, with 57% being married and 28.4% being single. A majority (61.7%) had received formal education, and nearly all (91%) were members of cooperative societies. The study found that women were primarily engaged in scaling, gutting, and sticking (87%), with 60% using the hot smoking method. Most processing equipment was locally fabricated, with 15% using drum ovens, 25% using metal sheets, 45% using clay ovens, and 40% using kilns. The majority (85%) used firewood as a fuel source, and 89% packaged their fish in baskets and paper. The probit regression analysis indicated that age, education, access to credit, and access to markets were positively and significantly related to women's participation in fish processing. Marital status and experience in fish processing were also positively related but not significantly. The study concluded that women utilized various methods, equipment, and energy sources in fish processing. Based on the findings, recommendations were made, including assisting women in forming cooperative societies to enhance their business management skills, prioritizing women in accessing credit and loans, and stabilizing fish product prices to mitigate business risks among women processors.

Effect of Hot Smoking on the Quality and Shelf-Life of Fish Luncheon Stored at Cold and Ambient Conditions

Effect of Hot Smoking on the Quality and Shelf-Life of Fish Luncheon Stored at Cold and Ambient Conditions

Effects of cold and hot smoking processes and the addition of natural Dunaliella salina polyphenol extract on the biochemical quality and shelf life of Sander lucioperca fillets after storage for 90 days

The effects of cold and hot smoking and the addition of Dunaliella salina polyphenol extract on the biochemical quality and shelf-life of Sander lucioperca fillets after storage for 90 days at 0-4 °C were examined. The results showed a significant increase in protein, lipid, free fatty acid, and 1,1-diphenyl-2-picrylhydrazyl contents, and a decrease in peroxide and thiobarbituric acid reactive substances, and volatile base nitrogen levels in cold (CSF) and hot (HSF) smoked fillets covered with or without extract and stored for 1, 20, and 90 days compared to fresh fillets (FF). Saturated and monounsaturated fatty acids exhibited a significant increase in FF and CSF and HSF covered with or without extract. The total polyunsaturated fatty acids revealed a significant decrease in FF and CSF and HSF with or without extract. Therefore, cold and hot smoking and polyphenol extract improved the biochemical quality and storage shelf-life of fillets for 90 days at 0-4 °C.

Effect of hot smoking conditions on nutritional quality of Indian Mackerel and Pangasius fish Fillets

Effect of hot smoking conditions on nutritional quality of Indian Mackerel and Pangasius fish Fillets

Effect of Hot Smoking on the Chemical Composition and Quality Criteria of Some Fish Species from Lake Nasser, Egypt

Effect of Hot Smoking on the Chemical Composition and Quality Criteria of Some Fish Species from Lake Nasser, Egypt

State of the Art and Contribution to the Documentation on Fishing, Aquaculture and on the Microbiological Profile of Clarias Gariepinus and Oreochromis Niloticus Two Species of Fish Reared in the Whedos of the Upper Ouémé Delta in the Republic of Benin

Fish is an important source of animal protein in Africa and is used in the composition of several national dishes. This literature review examines fishing, aquaculture and fish reared in the whèdos of the upper Ouémé delta in Benin. It addresses socio-economic aspects, nutritional importance and traditional fish preservation technology. The sources of information used are publications, books, reports of dissertations and theses and technical notes. It was found that Clarias gariepinus and Oreochromis niloticus, among others, are two species of fish most often raised in the whèdos of the Ouémé River in Benin. These fish adapt to large variations of ecological factors of the aquatic environment found everywhere in Africa and reproduce easily in captivity, which favors their breeding in ponds. These species present multiple fish farming qualities: resistance to high densities, resistance to diseases and low oxygen levels, easy adaptation to artificial feeding and high growth. Microbiological contamination of fish flesh occurs only after capture and can be endogenous or exogenous contamination. Generally, several processes are used to overcome this problem of contamination of fish. Hot smoking and drying are very often used. The lack of hygiene in the traditional technology of smoking fish sometimes favor a considerable microbial contamination of the obtained products. Thus, contaminated fish can be the cause of foodborne diseases such as food poisoning. Most of the pathogenic strains responsible for these diseases are resistant to certain antibiotics.

Fate of osmotically adapted and biofilm Listeria monocytogenes cells after exposure to salt, heat, and liquid smoke, mimicking the stresses induced during the processing of hot smoked fish

The study aimed to investigate the response of osmotically adapted and detached biofilm Listeria monocytogenes cells following sequential stresses that occur during the processing of hot smoking, such as heating and smoke application. Thermal resistance of L. monocytogenes was significantly affected by previous osmotic adaptation of the cells. D60oC-values of osmotically adapted L. monocytogenes cells were significantly higher than control cells. The osmotically adapted and subsequently heat-injured cells were more resistant to PALCAM and less resistant to TSAYE with 5.00% NaCl (TSAYE/NaCl) than control cells. Detached biofilm cells were more thermotolerant and less resistant to PALCAM and TSAYE/NaCl than control cells. The sequential effect of smoking against heat-treated (60 °C, 20 min) and osmotically adapted or detached L. monocytogenes biofilm cells was investigated using two liquid smoke extracts (L9 and G6). L9 led to significantly higher reductions (>3.00-Log CFU) compared to G6. The heat-treated, detached biofilm cells revealed resistance to L9, presumably due to metabolic downregulation and physical protection by the extracellular polymeric substances (EPS). These data highlight the potential of the food industry to make informed decisions for using safe heat treatments during hot smoking to effectively inactivate L. monocytogenes and maintain rigorous environmental sanitation practices to control biofilm cells.

Design of a universal apparatus for heat treatment of meat and vegetable cooked and smoked products with the addition of dried semi-finished products of a high degree of readiness to the recipe

The object of the study is the process of smoking a molded meat-vegetable product with the addition of a dried semi-finished product of a high degree of readiness based on Jerusalem artichoke, zucchini, and carrots. Combined health products will satisfy the demand of end users for functional products of the new generation and will solve the technological problems of manufacturers in accordance with European competitiveness procedures. They will expand the offer of products with rational nutritional, taste, aesthetic characteristics that will meet the modern trends of craft producers, NoReCa business, and consumer expectations. A universal device for heat treatment of meat and vegetable products under hot and cold smoking conditions has been designed based on a film-like resistive electric heater of the radiating type. The device uses Peltier elements placed on the outer surface of the smoke generator and, at a temperature of 45 °C, they form a low-voltage power supply (~3...4 W) from the conversion of secondary heat. Cold smoking is carried out in the temperature range up to 25 °С, provided that the outer surface of the heater is covered with a coil heat exchanger through which the coolant passes. During hot smoking, the air medium is in the heat exchanger (additional thermal insulation of the chamber). The uniformity of the temperature field of the meat-vegetable product (meatloaf with a diameter of 0.08±0.01 m) during hot smoking has been confirmed, provided that the center of the loaf reaches 65 °C and the total duration of the process is 5.5 hours. The introduction of dried semi-finished products of a high degree of readiness into the recipe of meat loaves increases the yield of the product by 18 % and the mass fraction of protein by 25 %. The moisture retention capacity of the experimental meat product increases by 11 % with a 33 % decrease in calorie content, which indicates an improvement in its quality indicators compared to the analog

Oral Health Behavior in a Cuban Dental Clinic

Background: Oral health is a basic human right that, due to the high incidence and prevalence of oral diseases, represents a priority health problem. Oral diseases such as dental caries, periodontal disease and malocclusion are in high demand in dental services around the world. Aim: to describe the oral health behavior of an adult population attended in the last semester of 2022 at the Ciudad Libertad dental clinic, Havana province, Cuba. Material and Method: A descriptive, cross-sectional study was carried out on oral health behavior in an adult population who came requesting dental care during the last semester of 2022 at the Ciudad Libertad dental clinic, Havana province, Cuba. A random sample of 100 adult patients over 20 years of age was taken. The variables used were: age, which was represented by age groups; sex, male and female; reason for consultation, review, prophylaxis, filling, pain, extraction and prosthesis; risk factors, poor oral hygiene, cariogenic diet, onychophagia, tongue dysfunction, consumption of hot food, mouth breathing and smoking; clinical diagnosis, dental caries, periodontal disease, masticatory dysfunction, pulp and periapical diseases, malocclusion. Conclusion: The female sex was the most represented, as well as the group from 20 to 34 years of age. The dental filling prevailed as the first reason for consultation. As risk factors, poor oral hygiene and cariogenic diet were the most present. Periodontal disease was the most diagnosed, affecting more than half of the population.

Turmeric and Ginger Extracts Affects the Proximate Composition, Oxidative Stability, Shelf Life and the Microbial Biota of Smoked <i>Clarias gariepinus</i> Fillets

African catfish, Clarias gariepinus of average weight 1.5 kg were filleted and pretreated with extracts of turmeric (TU) and ginger (GI) before hot smoking at 80 °C. The combination levels of TU and GI per treatment were as follows: Treatment 1, T1 (100TU:50GI), T2 (50TU:100GI), T3 (0TU:150GI), T4 (0TU:0GI), and T5 (75TU:75GI). The fillets were immersed into the treatment solution for 20 min and then hot smoked for 36 hours at 80°C. The smoked and dried fillets were stored for 30 days and analyzed for proximate composition, thiobarbituric acid essential substances (TBASR), peroxide value (PV), free fatty acid content, total volatile nitrogen base, and fungal and microbial biota. Protein content increased in the post-treated sample while moisture was reduced and lipid varied with smoking. Thiobarbituric acid reactive substances of the fillets were highest among those subjected to treatment T4, 0.75±0.11mg/100g but lowest for those of T1, 0.38±0.01mg/100g. The free fatty acids of the fillets after treatment, ranged from 1.23±0.07 % oleic acid in fillets treated with T1, to 3.06±0.08% oleic acid in fillet treated with T4. The fillets TVB-N treated with treatment 4 (T4), had the highest 1 TVB-N 19.81±0.04 mg/100g. Fillet treated with T4 had the highest FFA of 3.06±0.08% oleic acid while those treated to T1 had, 1.23±0.07 % oleic acid. Peroxide value was highest for T4, 20.07±0.22 and lowest for those subjected to T1, 10.30±0.03.Treatment 1 was toxic to both bacterial and fungal infestation with no visible growth of Rhizopus spp growth after 3 days of incubation. However, there was high vegetative fungal growth in the T4 experimental group.

Factors Contributing to False Negative Results when Performing Diagnostics of COVID-19 by Reverse Transcription-Polymerase Chain Reaction in Real Time

Reverse transcription-real-time polymerase chain reaction (RT-PCR) is currently the leading laboratory diagnostic tool for COVID-19. With the help of RT-PCR-RT, diagnostics is carried out at the early stages of the development of the disease. The studied clinical samples, as a rule, are swabs from the pharynx and nasopharynx. The aim of the work is to identify and analyze the factors that contribute to false negative results when diagnosing COVID-19 by RT-PCR-RT. It is shown in the article, that the analytical sensitivity of the real-time RT-PCR method is not the main factor in assessing the possibility of obtaining false negative results. The paper considers the effect of drinking hot drinks (tea, coffee), alcohol and smoking (immediately before sampling) on the results of the analysis of swabs from the pharynx and nasopharynx by RT-PCR RT. It was found that the intake of hot drinks before sampling (the probability of obtaining a false negative result is at least 80%) influences most of all on the possibility of obtaining a false negative result in RT-PCR-RT in swabs from the pharynx. The use of small doses of alcohol (0.25–0.33 g of ethanol per 1 kg of body weight) has a lesser effect. Smoking immediately prior to sample collection does not lead to a false negative result in real-time RT-PCR. None of the considered influences affects the possibility of obtaining false negative results in the analysis of swabs from the nasopharynx. Recommendations were made on the need for simultaneous examination of both throat swabs and nasopharyngeal swabs in the ongoing diagnosis of COVID-19.

Polycyclic Aromatic Hydrocarbons (PAHs) Occurrence in Traditionally Smoked Chicken, Turkey and Duck Meat

An increasingly high interest is given to the sensory, nutritional, and sanogenic qualities of meat. Considering that poultry meat is nowadays the main quantitatively demanded meat for human consumption, its quality is largely verified and monitored. Toxic compounds are trace markers to be monitored, as their health impacts often cause a high health risk for humans. We have evaluated how a traditional method of meat preservation—hot smoking with natural wood smoke—adds certain polycyclic aromatic hydrocarbons (PAHs) to chicken, duck, and turkey meat. One- vs two-day smoking period and three wood types for smoking (plum, cherry, and beech) have shown that the highest concentrations of PAHs were present in duck meat, irrespective of smoking time or wood type. A higher concentration overall of PAHs was quantified when beech wood was used, followed by cherry and plum woods. Fluorene associated with beech wood gave the highest values for day 1 and day 2, followed by duck and turkey meat, respectively. Very significant differences (p < 0.001) were usually observed for duck meat when compared with chicken and turkey meat, but it was also easy to notice absolute values for Anthracene, Phenanthrene, or Fluoranthene. As expected, two-day smoking contributed to higher concentrations of PAHs in meat.

Оценка качества коптильного дыма на основе его физико-химических характеристик

The work is devoted to the study of the physico-chemical characteristics of wood smoke used in the production of hot and cold smoked fish. The dispersion composition of wood smoke is determined depending on the temperature in the smoke formation zone and the excess air coefficient. The content of the main smoky components and polyaromatic hydrocarbons (PAHs) in the particles of the dispersed phase of wood smoke of various sizes has been established. A model of changing the dispersed compo-sition of smoky smoke in the process of hot smoking is proposed. Theoretical calculations based on the proposed models of changes in the dispersed composition have been experimentally confirmed.
 Physico-chemical and statistical research methods were used in the work.

Повышение экологической безопасности коптильного производства в соответствии с принципами устойчивого развития

The work is devoted to the study of the physico-chemical characteristics of wood smoke used in the production of hot and cold smoked fish. The dispersion composition of wood smoke is determined depending on the temperature in the smoke formation zone and the excess air coefficient. The content of the main smoky components and polyaromatic hydrocarbons (PAHs) in the particles of the dispersed phase of wood smoke of various sizes has been established. A model of changing the dispersed composition of smoky smoke in the process of hot smoking is proposed. Theoretical calculations based on the proposed models of changes in the dispersed composition have been experimentally confirmed.
 Physico-chemical and statistical research methods were used in the work.

Efficient heat treatment in fish hot smoking technology

Modern fish processing enterprises require the introduction of new energy-efficient modes in their production processes which will give possibility to produce high-quality products being safe for the consumer. In the production technologies of smoked fish products, complex heat and mass transfer and biochemical processes are activated. The first are considered to be decisive in terms of energy costs for their implementation and in terms of their impact on the final properties of the finished product. The research of dewatering and heating processes requires the determination and systematic analysis of changes in the moisture content and temperature of fish in various modes. The regularities of the dehydration kinetics, fish heating in the process of hot smoking are analyzed. During the heat treatment of fish raw materials, samples of different types, sizes and chemical composition were selected. The possibility of generalization of the fish dehydration kinetics curves is confirmed. It is identified that in order to obtain high-quality hot smoking finished products, it is necessary to use cool-down heat treatment modes for high-fat fish and more rigid for processing fish with a low fat content. Improving the efficiency of heat treatment in the technology of hot smoked fish is based on obtaining generalized patterns of the process which allow us to design optimal operating parameters. The design of optimal modes of hot smoking of fish was carried out using the developed methodology for calculating the processes of dehydration and fish heating which ultimately let us determine the relationship between the processes of heat and mass transfer. Optimal energy-efficient and resource-saving modes of production hot-smoked fish products from raw materials with high, medium and low fat content have been developed and tested. It ensures high-quality smoked fish production output.

Application of Liquid Smoke on Milkfish (Chanos chanos) and Catfish (Clarias batrachus) as an Effort to Improve the Smoked Products Quality

Fish smoking in Indonesia is still used traditionally, and generally used hot smoking method. The products produced by traditional fish smoking do not meet the quality of products in accordance with Indonesian national standards (SNI). Liquid smoke can be applied to improve the quality of smoked fish products. The aimed of this activity was to the downstream the application of liquid smoke, which was invented through a research, to improve the quality and productivity of milkfish and catfish in UKM Dapoer Sehat dan Dapoer Helena, Semarang. The materials used in this research were milkfish and catfish. Both fish were processed into smoked fish using 5% liquid smoke, and these products were then analysed to discover their water activity, proximate composition, and total bacteria (TPC). The moisture contents of milkfish and catfish were 57.20 % and 59.53% respectively. The total number of bacteria (TPC) in both smoked fish had met the Indonesian smoked fish standard (SNI), which was a maximum 1 x 105 colonies/g. The smoked milkfish and catfish that were processed using liquid smoke with a concentration 5% had met the Indonesian smoked fish standard (SNI 2725:2013). The application of liquid smoke to smoked fish products can improve product quality, and the products are is safe for consumption.

Design, Performance and Cost Analysis of Automated Smoking Machine for Village-level Smoked Fish Production

The automated smoking machine is a pilot initiative towards the development of integrated processing machinery for the village-level production of smoked fish in Cavite, Philippines. Considering the traditional processing activities and the code of practice for the processing and handling of smoked fish, the machine was designed and fabricated with an estimated capacity of 75 kg per batch of operation. The machine can accomplish both hot and cold smoking processes by maintaining temperatures between 70-90 and 30-60 °C. Using sawdust and wood trimmings as biomass fuel, preliminary tests were conducted to examine the function of machine components and to establish the fuel feed rate and fuel ignition time. Meanwhile, at full capacity testing, smoked fish was produced for sensory analysis while monitoring the smoking temperature and relative humidity in the processing chamber. Results revealed that the minimum, maximum and average temperatures during hot smoking were 60.90, 72.58 °C and 79.93±5.01 °C, respectively, with an average relative humidity of 58.30%. When loaded at full capacity, the average smoking temperature reached 71.72±13.46 °C with no significant difference in the smoking temperature and relative humidity across the sections of the processing chamber. On average, the sensory properties that include the color, aroma, texture and taste of the smoked fish products scored 8.43 (extremely liked) among the participants of the sensory evaluation. A simple economic analysis revealed an initial investment of Php 170,000.00 that is recoverable in 1.59 years, a benefit-cost ratio of 1.29 and a return of investment of 34% – indicative of the machine’s financial viability.

Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke.

The present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets. The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring. The process yield of liquid-smoked fillets was higher (69.8%) compared to hot-smoked fillets (58.0%). All fillets were with good microbiological quality and low benzo(a)pyrene levels and were well accepted by consumers. The hot-smoked fillets and the liquid-smoked fillets presented 456.2 and 589.7g kg-1 moisture, 262.3 and 263.7g kg-1 crude protein, 218 and 85 g kg-1 total lipids, and 26.0 and 20.9g kg-1 ash, respectively. The major fatty acids identified in the smoked tail fillets were palmitic, stearic, oleic, and linoleic acids. The liquid-smoked fillets had lower lipid content, and higher process yield because of lower losses; thus, they proved to be more advantageous and practical to obtain than the hot-smoked fillets. © 2022 Society of Chemical Industry.

Quality evaluation of vacuum‐pack ready‐to‐eat hot smoked pangasius fillets during refrigerated storage

In this study, Pangasius was evaluated as a candidate species for hot smoked ready-to-eat product, and its quality and shelf life were assessed during refrigerated storage under vacuum packing. Initially, smoking conditions were optimized based on analysis of water-phase salt and sensory scores. The optimized conditions were dipping fillets in 20% brine solution for 60 min, pre-drying at 50°C for 30 min, and smoking at 80°C for 3 h. The optimized vacuum-packed smoked and nonsmoked fillets were analyzed for proximate, biochemical and instrumental, amino acid, and fatty acid degradation, microbiological, and sensory parameters at refrigerated temperature (4 ± 1°C). Benzopyrene content was analyzed for optimized salted smoked fish in comparison with salted nonsmoked fish. The major changes observed in total volatile base nitrogen, total viable count, and sensory scores on the 49th and 63rd day of storage were 41.86 and 35.89 mg N/100 g, 7.21 and 6.54 log CFU/g, and 4.83 and 5.88 for nonsmoked and smoked Pangasius, respectively. During storage, the saturated fatty acids in both smoked and nonsmoked samples increased and unsaturated fatty acids values decreased, which might be due to lipid oxidation. Sensorily, salted nonsmoked (control) and salted-smoked fillets were acceptable for 35 and 63 days. Novelty impact statement Though Pangasius has good demand in the international market, Pangasius cultured in India is having low demand and the production cost is more than the selling price. Hot smoking can be an alternative method of preservation to increase the utilization of Pangasius and create demand in the international market. Smoked fishery products are a delicacy in many countries, especially hot smoked products prepared from salmon, trout, whitefish are being exported to many countries. Pangasius being a major export item from Asian countries can be used as an alternate species for hot smoked products.