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Alternative fish species for cold‐smoking process

2008; Wiley; Volume: 44; Issue: 8 Linguagem: Inglês

10.1111/j.1365-2621.2008.01762.x

1365-2621

M.C. Gómez‐Guillén, Joaquín Gómez‐Estaca, Begoña Giménez, Pilan Montero,

Aquaculture disease management and microbiota

Summary Suitability of sardine (lean and fatty), dolphinfish and blue whiting for cold‐smoking was evaluated. Stable water‐holding capacity was observed in dolphinfish and blue whiting, but this tended to decrease in sardine throughout the storage. The 2‐thiobarbituric acid index was not suitable for lipid oxidation measure in these smoked fishes and rancid flavours were only detected in sardine at the end of storage period. Total volatile basic nitrogen tended to increase in all three species. Lactic acid bacteria became the dominant microflora and Enterobacteriaceae did not show any growth. A bacteriostatic effect of at least 21 days was observable in all the smoked species. Sensory shelf life was 11 weeks for both types of sardine and 9 weeks for dolphinfish and blue whiting. Softening of muscle tissue and the development of bitter and off flavours were the main causes of rejection. Smoking as a processing technology can be used to add value to excess sardine and dolphinfish catches, due to sensory acceptability ratings. In contrast, the blue whiting was not suitable for smoking due to unacceptable soft texture, a characteristic of this species.