Volume 19, Issue 122 (2022)                   FSCT 2022, 19(122): 59-69 | Back to browse issues page


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Seifzadeh M, zarh gashti G. Evaluation of the effect of hot smoke with vacuum packaging on sensory, microbial, chemical, and shelf-life characteristics of farmed A. persicus during storage. FSCT 2022; 19 (122) :59-69
URL: http://fsct.modares.ac.ir/article-7-51383-en.html
1- Iranian Fisheries Science Research Institute , m_seifzadeh_ld@yahoo.com
2- Iranian Fisheries Science Research Institute
Abstract:   (1577 Views)
Smoked fish is one of the ready-to-eat foods that have high nutritional value and long shelf life. Therefore, the present study was performed to prepare a hot smoked laminate product from a two-year-old A. persicus and evaluate its chemical, microbial, sensory, and shelf life during refrigeration. Despite the control treatment, contamination to microorganisms, mold, and yeast was not observed in the experimental treatments during storage. Nutritional value in experimental treatments showed a significant increase compared to control (p<0/05). Loric, palmitic, stearic, arachidonic, and docosahexaenoic fatty acids had a relative increase in smoked treatment compared to control treatment. The increase of linoleic acid and eicosapentaenoic acid in the experimental treatment compared to the control was significant (p<0/05). Microbial, chemical, sensory, and physical properties in experimental treatments showed a significant decrease compared to the control (p<0/05). Rigor mortis was started for 3 hours after fishing and continued for 4 hours. The control treatments for 5 days and the experimental treatments during six months of refrigeration were of good quality. According to the obtained microbial, chemical, and sensory results, smoked A. persicus fillet had a good quality until the end of storage time in the refrigerator. It is recommended to diversify the aquatic processing industry and supply ready-to-eat products to the food industry.
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Article Type: Original Research | Subject: Fisheries and products technology
Received: 2021/04/5 | Accepted: 2021/07/26 | Published: 2022/04/5

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