Effect of smoking on quality parameters of farmed gilthead sea bream (Sparus aurata L.) and sensory attributes of the smoked product

• Published in: European food research & technology 2005-08, Vol.221 (3-4), p.232-236
• Main Authors: Vasiliadou, S, Ambrosiadis, I, Vareltzis, K, Fletouris, D, Gavriilidou, I
• Format: Article
• Language: English
• Subjects: Aquaculture; Biological and medical sciences; Bream; Chemical composition; Curing; farmed fish; Fatty acid composition; Fatty acids; Fish; Fish and seafood industries; Fishery products; food composition; Food industries; food microbiology; food quality; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; lipid content; Lipids; Microorganisms; Moisture content; Moisture effects; nitrogen compounds; Parameters; protein content; proximate composition; seafoods; Sensory perception; Sensory properties; smoked fish; Smoking; smoking (food products); Sparus aurata; Thiobarbituric acid; thiobarbituric acid-reactive substances; vacuum packaging; volatile compounds; Water content
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-005-1138-z

The effect of smoking on the proximate composition, chemical parameters and microbial loads of farmed gilthead sea bream (Sparus aurata L.), as well as the sensory attributes of the smoked product were investigated. The process reduced the moisture content and the total aerobic count and increased the protein, lipids and total volatile basic nitrogen content and the thiobarbituric acid number . The values of the last two parameters were much lower than acceptable limits reported in the literature references for smoked fish products. No effect was noted on the fatty acid composition of total lipids. The new product was highly acceptable to laboratory and consumer panels.