The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes

被引：14

作者：

Alcicek, Zayde ^{[1
]}

Zencir, Ozge ^{[1
]}

Cakirogullari, Gul Celik ^{[2
]}

Atar, Hasan Huseyin ^{[1
]}

机构：

[1] Ankara Univ, Fac Agr, Dept Fisheries & Aquaculture, Ankara, Turkey

[2] Minist Agr & Rural Affairs, Ankara Prov Control Lab, Dept Dioxin & PCBs, Yenimahalle Ankara, Turkey

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2010年 / 19卷 / 03期

关键词：

smoked fish; liquid smoking; salt level; polycyclic aromatic hydrocarbons; anchovy; SALMON SALMO-SALAR; RAW-MATERIAL; SHELF-LIFE; QUALITY; GAIRDNERII; PRODUCTS; FLAVORINGS; PARAMETERS; OXIDATION; INDUSTRY;

D O I：

10.1080/10498850.2010.512995

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, the effects of a commercial liquid smoke flavoring agent and two different brining solutions applied on fillets of anchovy were investigated by performing sensory analyses, meat yield, polycyclic aromatic hydrocarbon (PAH) content, and chemical composition analyses. Fillets were brined at 40 and 65% for 4 h at 4 degrees C. Meat yield, sensorial acceptability, and chemical compositions were affected by each brining level. No detectable PAH levels were found in smoke flavoring treated fish samples. Sixty-five percent salt level was rejected by the participants due to high salt content. The results of the study showed that liquid smoke flavoring treatment is applicable to the anchovy fillets, and 40% brining level is recommended.

引用

页码：264 / 273

页数：10

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