Effect of Heating on Quality of Smoked Herring (Clupea harengus)

摘要

Smoked herring was exposed to the local traditional ways of heat treatments (microwave, steaming, baking and direct heat) according to Egyptian habits to determine their effect on the quality of smoked herring. Proximate composition, fatty acids and amino acids were studied. There was a significant (P≤0.05) difference in moisture, protein and fat content between different heat treatments, at the same time no significant difference was found in ash content. Different heat treatments neither altered the fatty acids profile nor the amino acids composition. No significant difference was found in the thiobarbituric acid reactive substances (TBARS). Sensory evaluation elucidated that unheated smoked herring together with that exposed to direct heat were the most acceptable and had the highest scores for the degree of liking by the panelists. Microbiological analysis revealed that steaming and baking had the least total aerobic bacterial counts. It can be concluded that there was some changes in the quality of smoked herring due to different heating methods. The information presented would be useful for nutrient data bank to aid in dietary formulation.