Smoked Fish Products Research Articles

Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review

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.

VALUE CHAIN GOVERNANCE FOR SMOKED FISH PRODUCTS IN THE NORTH COAST OF CENTRAL JAVA

The seafood and aquaculture industry in Indonesia is much less vertically coordinated. However, there are trends towards coordination in fishery value chains through processing and distribution to retail and food service customers. This study aims to examine the governance of the smoked fish value chains in the North Coast of Central Java. The study used the survey data of 52 actors along the smoked fish value chains in the North Coast of Central Java, including fisherman in Demak and Rembang regencies, various types of middleman, processor, and retailers in Semarang. The data was analyzed using value chain mapping and governance analyses. The results showed that the actors involved in the smoked fish value chains consist of fishermen, wholesalers, collectors, processors, retailers, food stalls, and restaurants. Each actor has different activities in their role to add value to differentiate smoked fish products. The results also showed that the types of value chain governance of smoke fish in the North Coast of Central Java leads to relational governance with the complex and interdependent transactions. Keywords: aquaculture, coordination, fisherman, fishery products, relational

Pattern of Fish Consumption and Fish Distribution: A Study on Sunyani Municipality, Ghana

Fish consumption and marketing has become an essential phenomenon due to the increasing appreciation of the health and the economic benefits of fish to households in Ghana. Given this, the study sought to identify the pattern of fish consumption and distribution channels using semi-structured interview guides, administered to fifty (50) consumers and fifty (50) fish traders. Data obtained were analyzed using the Statistical Package for Social Sciences (SPSS). Scomber japonicus, Sardinella aurita, Trachurus trachurus and Clarias gariepinus were the most preferred consumed fish. The majority of consumers preferred smoked fish to other fish products based on taste, flavor, shelf life, and wholesomeness in diets. Based on the findings from the binary logistic model, educated respondents as well as respondents below 20 years could be more prone to calcium deficient diseases, particularly in the absence of supplementary sources of calcium in their diets. Fish traders purchased their fish products from Sunyani, Yeji, Techiman, Cape Cost, and Buipe. The study showed that simple and complex marketing and distributing channels for frozen and smoked fish products, respectively. The main challenge encountered by fish traders and consumers was fish spoilage. Fish traders should be schooled on proper fish handling techniques to reduce the rate of fish spoilage. Sensitization programs regarding the consumption of fish products entirely must be promoted among consumers.

Penerapan Alat Pengasapan Ikan Tipe Kabinet Untuk Meningkatkan Produksi Ikan Asap Di Industri Rumah Tangga Kecamatan Weda Halmahera Tengah

Smoked fish is a fish processing product that is very popular with consumers in Indonesia. Smoked fish production in Indonesia, especially in Weda District, Central Halmahera District, still has various problems in the production process because the tools used in daily smoked fish production are still conventional. PKM activity partner is one of the smoked fish home industries located in Weda District, Central Halmahera. Conventional smoking tools are only made of wood and racks made of bamboo and are still open so that the efficiency of smoke for smoking fish is less than optimal. Therefore, through PKM Kubermas, it will be carried out to replace conventional fish smoking equipment owned by partners with cabinet-type smoking equipment to increase production yields. The service implementation process is divided into 7 stages, namely the preparation stage, socialization, making tools, socializing the use of tools, mentoring and evaluation. The results achieved are the dimensions of the smoked fish equipment made with dimensions of length 120 cm, width 80 cm and height 200 cm, while the time required for smoked fish production is more efficient, namely 2 to 3 hours in one production. It uses less fuel at one time because the smoker is closed.

High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim, India

Traditionally preserved fish products viz. suka ko maccha, a smoked fish product, sidra and sukuti, sun-dried fish products are commonly consumed in Sikkim state in India. Bacterial communities in these fish products were analysed by high-throughput sequence (HTS) method supported by bioinformatics tool. Metataxonomic of the overall bacterial communities in samples revealed the abundance of phylum Firmicutes followed by Proteobacteria. Psychrobacter was abundant genus in all traditionally preserved fish products of Sikkim, followed by Bacillus, Staphylococcus, Serratia, Clostridium, Enterobacter, Pseudomonas, Rummeliibacillus, Enterococcus, Photobacterium, Myroides, Peptostreptococcus, Plesiomonas and Achromobacter. Product-wise distribution showed that Bacillus was abundant in suka ko maacha and sidra samples, whereas Psychrobacter was abundant in sukuti samples. Unique genus to each product was observed on the basis of analysis of shared operational-taxonomic-unit (OTU) contents, Alpha diversity indices showed significantly differences among the samples, and also showed maximum coverage as per Good’s coverage (0.99). Beta diversity showed clustering of bacterial compositions between suka ko maacha and sidra, whereas sukuti showed scattering pattern among the other samples, indicating a diverse population in suka ko maacha and sidra samples. Non-parametric analysis of abundant genera and predictive functionalities showed the complex bacterial inter-dependencies with predictive functionalities mostly in metabolism (79.88%).

Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream

In this study, the bioprotective potential of Lactobacillus sakei CTC494 against Listeria monocytogenes CTC1034 was evaluated on vacuum packaged hot-smoked sea bream at 5 °C and dynamic temperatures ranging from 3 to 12 °C. The capacity of three microbial competition interaction models to describe the inhibitory effect of L. sakei CTC494 on L. monocytogenes was assessed based on the Jameson effect and Lotka-Volterra approaches. A sensory analysis was performed to evaluate the spoiling capacity of L. sakei CTC494 on the smoked fish product at 5 °C. Based on the sensory results, the bioprotection strategy against the pathogen was established by inoculating the product at a 1:2 ratio (pathogen:bioprotector, log CFU/g). The kinetic growth parameters of both microorganisms were estimated in mono-culture at constant storage (5 °C). In addition, the inhibition function parameters of the tested interaction models were estimated in co-culture at constant and dynamic temperature storage using as input the mono-culture kinetic parameters. The growth potential (δ log) of L. monocytogenes, in mono-culture, was 3.5 log on smoked sea bream during the experimental period (20 days). In co-culture, L. sakei CTC494 significantly reduced the capability of L. monocytogenes to grow, although its effectiveness was temperature dependent. The LAB strain limited the growth of the pathogen under storage at 5 °C (<1 log increase) and at dynamic profile 2 (<2 log increase). Besides, under storage at dynamic profile 1, the growth of L. monocytogenes was inhibited (<0.5 log increase). These results confirmed the efficacy of L. sakei CTC494 for controlling the pathogen growth on the studied fish product. The Lotka-Volterra competition model showed slightly better fit to the observed L. monocytogenes growth response than the Jameson-based models according to the statistical performance. The proposed modelling approach could support the assessment and establishment of bioprotective culture-based strategies aimed at reducing the risk of listeriosis linked to the consumption of RTE hot-smoked sea bream.

Application of Liquid Smoke from Coconut Shell in Tandipang (Dussumeiria Acutta) Smoked Fish To Extend Shelf Life

Highlightaw on smoked tandipang fish analyzed.Peroxide value on smoked tandipang fish analyzed.TPC on smoked tandipang fish analyzed.The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of weeks or 5.8 months of storage.AbstractFumigation using liquid smoke produces smoked fish products with a smoky flavor character and can increase shelf life. The research objective was to determine the shelf life of the tandipang fish which was processed using liquid smoking. The test was carried out by storing smoked fish in an incubator at different temperatures 30 °C, 40 °C, and 50 °C with three replications for 5 weeks (35 days). The samples prepared at each temperature were kept in an incubator for five weeks. The parameters tested for estimating shelf life are using the test data aW (activity water), peroxide number, and TPC (total plate count). The three parameters are selected by one parameter to calculate the shelf life of liquid smoked tandipang fish which is considered to greatly affect the quality degradation during storage. The aw parameter is used to determine the shelf life because it has a high R2 value with an activation energy of 86972.75 J / mol.K. Estimation of shelf life of liquid cured fish at room temperature using aw parameter is 23.2 weeks or 5.8 months.

Development and Application of Novel Chemiluminescence Immunoassays for Highly Sensitive Detection of Anisakis simplex Proteins in Thermally Processed Seafood.

The third-stage larvae (L3) of Anisakis simplex are the most important source of hidden allergens in seafood products. However, there exist no commercial methods for detecting Anisakis proteins in food. Furthermore, only a few methods have been validated for the detection of A. simplex in thermally processed food. The aims of our study are (i) the development and validation of high-sensitivity chemiluminescent (CL) immunoassays for the detection of A. simplex proteins in processed seafood, (ii) and A. simplex antigen detection in common seafood products from Polish markets. We developed and validated CL sandwich ELISA (S-ELISA) and CL competitive ELISA (C-ELISA) methods for A. simplex proteins detection in food, with respective detection limits of 0.5 and 5 ng/mL. The usefulness of the assays for detecting A. simplex proteins in highly processed food was evaluated by examination of autoclaved canned fish spiked with A. simplex larvae (1–8 larvae/200 g). Commercial real-time PCR was unable to detect A. simplex in autoclaved samples at all levels of enrichment with Anisakis larvae. CL-S-ELISA was used to test various types of seafood products from Polish markets. Among all tested products (n = 259), 28% were positive. A. simplex antigens were found mostly (n = 39) in smoked fish products: mackerel, herring, cod, and hake. Other positive samples were found in marinated herrings, canned cod livers, canned mackerels, and surimi sticks. In tuna, Atlantic argentine, anchovy, sardine, sprat, and squid products, A. simplex antigens were not detected. This study provides novel effective tools for the detection of A. simplex proteins in processed food and highlights the potential allergic hazards for Anisakis-sensitized Polish consumers of seafood.

PENDUGAAN UMUR SIMPAN IKAN ASAP MENGGUNAKAN JENIS ASAP TEMPURUNG KELAPA DAN JENIS IKAN AIR TAWAR

The purpose of this research was to find out the shelf life of smoked fish produced from different types of freshwater fish, namely bawal fish, tawes fish and nilem fish using different types of coconut shell smoke, first grade liquid smoke, second grade liquid smoke and direct smoke.This research was conducted using Arrhenius Method on smoked fish using different coconut shell smoke and different freshwater fish species and stored at 25oC for 6 days. The responses in this research is organoleptic response (color, texture, flavour), microbiological response (Total Plate Count) and H2S test and Indol test. The method of this research consists of a preliminary research conducted to obtain a panelist acceptance limit on smoked fish products. The main research was conducted to find out the shelf life of smoked fish using different types of coconut shell smoke with different freshwater fish using microbial parameters also analyzed H2S test and Indol test to determine the overall quality degradation in smoked fish. Based on the parameters of total microbes treated using Arrhenius method, the shelf life of smoked fish was 5.75 days for bawal with garde 1 liquid smoke, 5.91 days for bawal with grade 2 liquid smoke and 3.97 days for bawal with smoke directly. For tawes with grade 1 liquid smoke that is 6.33 days, 3.90 days for tawes with grade 2 liquid smoke and 4.45 for tawes with direct smoke. Nilem fish with grade 1 liquid smoke is 5.72 days, 6.09 days for nilem with grade 2 liquid smoke and 4.25 day for nilem with direct smoke.

Cold smoking of Lebranche mullet (Mugil liza): Physicochemical, sensory, and microbiological evaluation.

The suitability of Mugil liza for cold smoking was evaluated and the effect of four different salting treatments on physicochemical, microbiological, and sensory characteristics was assessed. The addition of sucrose (3%) and acetic acid (0.5%) to the brine lead to fillet dehydration with lower NaCl penetration, combined with higher reduction of pH. Brining at refrigerated temperature (5 ± 1 ℃) instead of room temperature (16 ± 2 ℃) was more effective in preventing microbial growth. Loads of bacterial groups assessed in all smoked samples were below 100CFU/g and the aw, moisture, NaCl, and pH values achieved were within the typical stability range of smoked fish products. The obtained products were characterized by the smoked aroma and salty taste, differing in 7 of the 21 evaluated descriptors. The use of acetic acid in brine formulation showed an effect over color and texture descriptors. The affective test indicated the overall acceptability of products, being preferred the samples treated in the lowest NaCl concentration (5%).

Penggunaan lemari pengasapan ikan untuk meningkatkan produksi pada industri rumah tangga di Kabupaten Pulau Morotai

One processed fish product that is favored by many people on Morotai Island is smoked fish. Although much popular, the smoked fish home industry on Morotai Island does not routinely produce smoked fish every day. Smoked fish processing still uses conventional equipments. The equipment which is open makes it difficult for partners to maximize the use of combustion fumes to smoked fish. Much smoke is wasted causing the use of fuel waste and smoking time becomes longer around 4 to 8 hours, so that in one day the partners only do one smoking process. Besides that, with the condition of smoking equipment that is open in the event of strong winds or heavy rain the partner cannot carry out the process of smoked fish. The purpose of this community service activities is to replace conventional (open) fish smoking equipment with modern cabinet / cabinet type smoking equipment to increase smoked fish production. The steps taken are the manufacture of smoking equipment, initial testing in order to maximize the use of fuel and temperature in the smoking cabinet. The next step is testing the estimated time of smoking fish and the capacity of fish in a single production. After the testing phase is completed, it is continued with the socialization stage for the manufacture and operation of the fish fume cupboard tool to partners as well as the production process assistance. The results of the service show that the amount of fuel needed is less. In addition, the time needed in one production is faster (2-3 hours) and partners can produce smoked fish every day.

Cold Smoking Equipment Design Of Smoked Fish Products With Closed Circulation Using Temperature And Concentration Monitoring System Based On Arduino Uno

This study aims to develop a cold smoking equipment by improving the air circulation system in a fish smoking equipment with the position of the fish hanging vertically. The components used are DS18b20 sensor, MQ-2 sensor, arduino microcontroller, LCD, micro SD. Cold smoke testing is done by monitoring the temperature and concentration of smoke. The type of fish used in this study is the type of flying fish (Decapterus). The analysis used to determine the outcome of cold-smoked fish is water content. The results showed that the average temperature in the smoking room was (23.18-44.81)°C. While the smoke concentration obtained is (230-252) ppm Temperature and smoke concentration as desired and the results of the sensor data recording are stored in micro SD. The average value of the water content of smoked fish is (25.53%-32.45)%. The lowest water content of smoked flying fish is 25.53% at 6 hours fogging duration and the highest water content of floating fish is 32.45% at 3 hours fogging duration.

Peningkatan Kualitas Produksi Ikan Asap di Rumah Produksi Kampung Rawa Jaya Tobelo Melalui Inovasi Alat Pengasapan Ikan Sari Waruna

This community service aims to provide innovation in the fish smokehouse in Rawa Jaya Tobelo. The target of this activity is to be able to improve the quality of smoked fish production and packaging so that it has the potential to increase the selling value of the product. This activity was carried out for 5 months by implementing a collaborative strategy between the service team and the partner community. The focus of this service is (1) manufacturing "Sari Waruna" smokehouse and (2) technical product packaging assistance. "Sari Waruna" smokehouse was successfully built within 3 weeks. This activity has succeeded in developing the "Sari Waruna" smokehouse which has a production capacity of 100 smoked fish. Fumigation only lasts for 3 hours so it is more fuel-efficient. The texture of the meat from the smoked fish is tastier, the color is bright reddish-brown and clean. Smoked fish can last for 4 days. The packaged smoked fish has the potential to be marketed out of Tobelo. The partner community responded positively to this community service activity because it supported the development of smoked fish business going forward.

Concentrations of Polycyclic Aromatic Hydrocarbons in Smoked Foods in Japan

We evaluated the performance of a gas chromatography-tandem mass spectrometry method for quantifying 16 polycyclic aromatic hydrocarbons (PAHs), which the Scientific Committee on Food and the Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Committee on Food Additives have considered to be of concern to human health and used the method to determine the PAH concentrations in smoked foods. Eighty-seven samples of smoked fish, smoked meat, smoked eggs, dried bonito flakes, and dried bonito-related soup-stock products (disposable powder packets for infusion, instant bouillons, and liquids) were purchased in Japan to analyze their content of the 16 PAHs. Because of the low certainty of some results, the analytical values for some PAHs (e.g., benzo[c]fluorene, chrysene, and dibenzo[a,h]pyrene) are given for informational purposes only. The highest median concentrations of benzo[a]pyrene and the sum of all the 16 PAHs (29 and 760 μg/kg, respectively) were found in the disposable powder packets, followed by dried bonito flakes (24 and 512 μg/kg, respectively), and instant bouillons (11 and 227 μg/kg, respectively). These concentrations were much higher than those in the other products tested. We also investigated the percentages of the PAHs transferred from dried bonito flakes and a disposable powder packet to soup stocks commonly prepared at home. These were extremely low (<4%), even though they contained relatively high concentrations of the PAHs. Finally, the intake of benzo[a]pyrene and the sum of the intakes of four PAHs, as a marker proposed by the European Food Safety Authority, were estimated based on the data from a Japanese food consumption survey and the mean concentrations found in smoked fish and smoked fish products. These estimates suggest intakes of PAHs pose a low concern for consumer health.

Canned smoked capelin: prospects, problems, quality

Marketing researches on studying of consumer preferences of products among respondents who regularly visit large trade networks of the city of Murmansk are carried out. It is established that currently canned goods are in steady demand, the buyer prefers canned products from traditional raw materials that have not undergone rigid heat treatment, but the use of fills is expected. One of the ways of satisfaction the growing demand is reorientation of the fishing industry to the use of low-profit fishing facilities, which include capelin. The analysis of data on catch capelin dynamics was carried out, it is established that stocks of capelin will increase. The technology of canned smoked capelin using pre-heat treatment of raw materials at low temperatures (soft modes of smoking) in comparison with traditional technology, or drying fish with the subsequent use of smoking gel to intensify the color and giving the required organoleptic characteristics to the final product. Established excellent organoleptic advantages and high nutritional value of canned capelin. Manufactured canned smoked capelin fit the safety requirements, in particular, the content of benzo(a)pyrene in manufactured canned capelin with smoking gel, 50 times lower than the maximum permissible concentration value for smoked fish products, and which fits the modern food safety requirements.

Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis)

Effect of processing methods on consumer’s acceptability and proximate composition of yellow croaker was investigated. The experiment was completely randomized design where the treatments were the various processing methods employed. 12kg frozen yellow croaker fish were purchased, cut into chunks, divided into 4 groups of 3kg each, each group was salted and then subjected to different processing methods including: sun drying, deep- frying, solar drying and smoking. After processing, the products were subjected to organoleptic assessment using hedonic scale while the proximate composition was determined using standard experimental procedures. The result of this study indicates that the odour and flavour of smoked fish product were significantly (p &lt; 0.01) preferred by consumers above other products. Solar dried fish product had highest percentage crude protein followed by smoked fish product while smoked fish product had the highest crude ash. This study suggests that it is better to process yellow croaker by solar drying and smoking so as to get good nutrients.

Histamine in Some Fish Products

Histamine compounds are members of a group of compounds known as biogenic amines normally produced by decarboxylation of free amino acids and are present in a variety of foods. In the present study a total of 90 random samples of salted and smoked fish products represented by fesiekh, salted sardine, and smoked herring (30 of each) were collected from different fish markets in Middle Delta area, Egypt and examined for the presence of histamine by ELISA. The results recorded that the histamine mean values in examined fish samples were20.76 ± 0.54, 15.49 ± 0.31 and 9.82 ± 0.26mg/kg, unaccepted samples were53.3%, 36.7% and 30%for fesiekh, sardine and smoked herring, respectively.

Kelompok Usaha Pengolahan Ikan Desa Pasar Banggi, Kecamatan Rembang, dalam Upaya Meningkatkan Kualitas Produksi Olahan Ikan Asap

Smoked fish processing business in Pasar Banggi Village, Rembang District, Rembang Regency with Karya Mina smoked fish processing partner. The fish fogging process is done by first drying the fish in an open area. Pasar Banggi Village is a village located around the tourist area and is a center for souvenirs from marine products, one of which is smoked fish. The purpose of the Community Partnership Program (PKM) is to increase community income through increased quality and quantity of smoked fish production. The method used in the Community Partnership Program (PKM) is through socialization / counseling, management training, simple financial accounting and online marketing and business assistance. The results of the Community Partnership Program (PKM) include 1) an increase in the role of smoked fish business group members and business networks, 2) the realization of environmentally friendly smoked fish processing equipment / machines whose goal is to minimize air pollution caused by traditional / conventional fumigation of fish and maintain the quality and hygiene of processed fish products in the form of smoked fish.

CONCENTRATION AND POTENTIAL HEALTH RISK ASSOCIATED WITH DIETARY INTAKE OF SMOKED FISH FROM LAGOS LAGOON

This study assessed the concentration and potential health risk associated with dietary exposure to polycyclic aromatic hydrocarbons (PAHs) in smoked fish products from four fishing communities along Lagos Lagoon, Nigeria. Sixty smoked fish samples obtained from two fish species (Chrysichthys nigrodigitatus and Elops lacerta) which were processed individually with three firewood (Cola nitida, Funtumia elastica and Alchornea cordifolia) were collected from fish processors between October and December, 2018. Samples were subjected to polycyclic aromatic hydrocarbons (PAHs) analysis using gas chromatography-mass spectrometry (GC-MS) and human health risk model analysis. The PAH congeners varied in smoked fish while Pyrene was the most dominant congener in all the fish samples, accounting for more than 70% of the total PAHs. The highest total PAHs levels (2431.85 mg kg-1) was observed in E. lacerta smoked with C. nitida. The Dietary Daily Intake (DDI) values for total and carcinogenic PAHs were higher in E. lacerta smoked with C. nitida and C. nigrodigitatus smoked with A. cordifolia, respectively. Carcinogenic Toxic Equivalent (TEQ) values were lower than the estimated Screening Value (SV) of 12.83 indicating low risk of developing cancer through consumption of assessed smoked fish products. Excess Cancer Risk estimated exceeded the permissible limit (1.0x10−6) set by USEPA. Positive correlations (P&lt;0.01) existed between TEQ and total PAHs, noncarcinogenic PAHs, PAH4, and DDI. This study provides insights into the variation in PAHs level and appropriateness of different fuelwood for smoking similar or dissimilar fish species.

Evaluation of Histamine Levels in Smoked Fish Product in South Sulawesi

Histamine is a derivative composition of the histidine amino acid that is widely found in scombroid fish such as skipjack, tuna and mackerel tuna. Skipjack and tuna are fisheries commodities that are often used as raw material for smoked fish in several districts in South Sulawesi. This study aims to evaluate the level of histamine in smoked fish products in South Sulawesi. Smoked fish samples were immediately taken from processors in Bulukumba, Bone and Sinjai districts using the Purpossive Sampling method. Analysis of histamine levels was carried out at the Laboratory of the Application Center for Fisheries Product Quality South Sulawesi used spectrophotometry based on SNI 2354.10: 2009. The results determined the value of histamine levels of smoked fish products in South Sulawesi as required by SNI 2725: 2013 which was 3.00-7.32 mg / kg.