Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish
Uticaj načina dimljenja na prinos, hemijski sastav i senzorna svojstva dimljene ribe
Author
Perunovic, Marija
Zivkovic, Dusan
Stajic, Slavisa
Keywords
smokingrainbow trout
common carp
yield
chemical characteristics
sensory characteristics
Metadata
Show full item recordAbstract
This study compared the effects of smoking processes on the production weight losses, chemical and sensory characteristics of smoked fish - rainbow trout (Oncorchynchus mykiss, Walbaum) and common carp (Cyprinus carpio L).
The averge production weight losses, determined in the conditions of our experiments, ranged from 9.60 % (cold smoked carp fillets) to 20.90% (cold smoked trout fillets). The smoking process reduced the moisture content and increased the protein, lipids and NaCl content in all investigated samples. The overall sensory quality of coldsmoked trout fillets was best estimated (4.66), while the overall sensory quality of coldsmoked carp fillets was the least acceptable (3.94).