Stability study of smoked fish, horse mackerel (Trachurus trachurus) by different methods and storage at room temperature

摘要

The present study assessed the effect ofhot smoke using wood and charcoal dry heat on keeping quality ofTrachurus trachurusfish fillet, skin, head and bones (SHB).T. trachuruswas smoked using the altona kiln at 80 to 105°C for eight hours, placed in cain woven baskets to cool off,packaged in sealed transparent polythene bags and left on shelf for 7 days at ambient temperature (32 ± 2°C). Biochemical indexes assayed were: pH, total volatile nitrogen (TVBN), peroxide value (PV) and total viable count (TVC). pH of rawT. trachurusfillet was6.85 ± 0.00 but significantly reduced with wood smoke at day 0 to 6.70 ± 0.02, while TVBNin rawT. trachurusfillet was 27.17± 1.61 mgN/100 g. After smoking, TVBN ofT. trachurusfillet at day 0 was21.83 ± 0.38 mgN/100 g (wood) and 23.05 ± 1.36 mgN/100 g (charcoal).pH of rawT. TrachurusSHB was 5.87 ± 0.03 and increased (p0.05) with smoking, that is, 6.43 ± 0.21 (wood) and 6.43 ± 0.00 (charcoal).TVBN in the rawT. TrachurusSHB was28.12 ± 2.17 mgN/100 g, and after smokingon day 0, it was 31.90 ± 0.3 mgN/100 g (wood smoked) and24.44 ± 1.90 mgN/100 g (coal smoked). The PV was highest in charcoal smoked SHB (CSHB) ofT. trachurusat day 5(108.40±36.80) and TVC was highest in the CSHB onday 5 (3.48 logcfu/g). The overall study showed thatT. trachurusfish samples(fillet and SHB)prepared viacharcoal smoking method had the lowest (p0.05) storage time amongst the smoked fish samples, when compared with those that were processed via wood smoke.