QUALITY AND YIELD CHANGES IN RAINBOW TROUT DURING THE PROCESS OF HOT SMOKING: COMPARISON OF USING FRESH AND FROZEN RAW MATERIALS

This article presents the results of physical and chemical changes that occur during the process of hot smoking of rainbow trout, including differences occurring when using fresh or frozen/thawed fish as raw material for the same process. Fresh fish were gutted and subjected to temperature shocking...

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Bibliographic Details
Published in:Poljoprivreda i šumarstvo 2015-01, Vol.61 (1), p.127-127
Main Authors: Brdar, Rada, Pesic, Ana, Joksimovic, Aleksandar, Ikica, Zdravko, Mrdak, Danilo, Mozuraityte, Revilija, Erikson, Ulf, Misimi, Ekrem
Format: Article
Language:English
Subjects:
Freezing
Oncorhynchus mykiss
Raw materials
Sodium chloride
Online Access:Get full text
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Summary:This article presents the results of physical and chemical changes that occur during the process of hot smoking of rainbow trout, including differences occurring when using fresh or frozen/thawed fish as raw material for the same process. Fresh fish were gutted and subjected to temperature shocking (-35 degree Celsius for 3.5 h) before salting in a 2% NaCl solution for 12 h. The fish were subsequently smoked at 75-80 degrees Celsius for 2 h. All material for analysis, 92 fishes, was provided by the private company AHILEAS, Podgorica (Montenegro), and analysis were made following processing steps used in this company, in the process of hot smoking. Results of the performed analysis indicate that freezing of fish has no influence on the quality and yield of final, smoked product. The research was performed as a part of the SEAMED project, financed by the Norwegian ministry of foreign affairs through High Education and Research for Development programme for West Balkans.
ISSN:0554-5579
1800-9492
DOI:10.17707/AgricultForest.61.1.16