The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes

Alcicek Z., Zencir O., Cakirogullari G. C., Atar H. H.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.19, sa.3, ss.264-273, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 3
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1080/10498850.2010.512995
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.264-273
  • Anahtar Kelimeler: smoked fish, liquid smoking, salt level, polycyclic aromatic hydrocarbons, anchovy, SALMON SALMO-SALAR, RAW-MATERIAL, SHELF-LIFE, QUALITY, GAIRDNERII, PRODUCTS, FLAVORINGS, PARAMETERS, OXIDATION, INDUSTRY
  • Erzincan Binali Yıldırım Üniversitesi Adresli: Hayır

Özet

In this study, the effects of a commercial liquid smoke flavoring agent and two different brining solutions applied on fillets of anchovy were investigated by performing sensory analyses, meat yield, polycyclic aromatic hydrocarbon (PAH) content, and chemical composition analyses. Fillets were brined at 40 and 65% for 4 h at 4 degrees C. Meat yield, sensorial acceptability, and chemical compositions were affected by each brining level. No detectable PAH levels were found in smoke flavoring treated fish samples. Sixty-five percent salt level was rejected by the participants due to high salt content. The results of the study showed that liquid smoke flavoring treatment is applicable to the anchovy fillets, and 40% brining level is recommended.