Effect of fish freezing on selected parameters of smoked product quality.docVIP

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Effect of fish freezing on selected parameters of smoked product quality.doc

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Effect of fish freezing on selected parameters of smoked product quality

ActaVeterinaria(Beograd),Vol.59,No.2-3,291-302,2009. DOI:10.2298/AVB0903291K UDK619:664.956 EFFECTOFFISHFREEZINGONSELECTEDPARAMETERSOFSMOKEDPRODUCTQUALITY KILIBARDANATA[A*,BALTI]@M**,DIMITRIJEVI]MIRJANA**,KARABASILN** andKI[KAROLJF* *VeterinarySpecialistInstitute,Subotica **FacultyofVeterinaryMedicine,UniversityofBelgrade,Serbia (Received1.December2008) Inthecircumstancesofsmallprocessingfacilitiesforsmokedfish production, and a particularly good fishing season, there occurs the necessityforfreezingthecatchinordertoprocessitandpreserveitin thisway,attimeswhentheseasonisnotsogood.Tothisend,thegoal of our research was to examine the effect of freezing fish on the selectedparametersofcoldsmoked,vacuum-packedtroutfillets.To conducttheexperiment,twogroupsoftroutwereformed:thecontrol one,outoffreshfish,andtheexperimentalone,outofpreviouslyfrozen fish.Inthecourseofathreeweekperiodofsmokedfishstorageatthe temperatureof4oCthevariationofthetotalnumberofbacteria,andthe total number of lactobacilli were monitored. Also, at the end of processing, the content value of water and salt were determined, as wellasthecontentvalueofsaltinthewaterphase,anda value(water w activity).Bytestingthebacteriologicalstatusoftwogroupsofproducts duringthestorageperiod,itwasdeterminedthatthetotalnumberof both bacteria and lactobacilli was smaller in the samples produced fromfrozenfish.TheaveragecontentvalueofwaterandNaCl,aswell as the salt content value in the water phase, in the vacuum-packed, smokedfilletsproducedfromfrozenfishwasstatistically,considerably largerthanthecontentvalueofwater,salt,andsaltcontentvalueinthe waterphaseinthesamplesmanufacturedfromfreshfish.Ourresearch findingsshowthatusingtherawmaterialthatwaspreviouslyfrozenfor producing smoked fish fillets is not only appropriate, but also recommended. Keywords:freezing,smokedfish,quality INTRODUCTION Smokedfishisadesirableandhighlyappreciatedproductontheworldand Europeanmarket.Itispresentwithupto17%outofthetotalsupplyontheFren