PRESERVATION TIME AT 6 ± 2C AND 8 ± 2C OF TROUT (SALMO GAIRDNERII) FILLETS SMOKED BY STEAMING WITH LIQUID SMOKE

摘要

The preservation time at 6 u0002 2C and 8 u0002 2C of trout (Salmo gairdnerii) fillets producednby the application of the new smoking technique, i.e., steamed with liquidnsmoke under pressure without any drying prior to processing, was studied. Totalnviable counts (TVCs) were 4.6 ￥ 106 and 2.1 ￥ 107 cfu /g whereas lactic acid bacterian9.5 ￥ 104 and 2 ￥ 105 cfu /g after 70 and 63 days in the samples preserved at 6 u0002 2Cnand 8 u0002 2C, respectively.nThe steaming process caused a 45.5% degradation of ATP followed by an increasenof inosine-5′-monophosphate (IMP) and adenosine-5′-monophosphate. A probablenmicrobiological action on the breakdown of IMP to Hx was observed. The Knvalue linearly increased after 35 days.nThe lipid oxidation indicators remained at low levels, indicating low oxidation.nAn increase in phenols was detected due to processing followed by reductionnduring preservation.The reduction of phenols at 8 u0002 2C and 6 u0002 2C was highly correlatednwith reduction of sensory odor with R2 96.3% and 95.6%, respectively.