CHANGES IN SELECTED CHEMICAL AND MICROBIOLOGICAL INDICATORS DURING WARM SMOKING PROCESS OF THAWED WHITEFISH (COREGONIS CLUPEAFORMIS)
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2011, Vol 18, Issue 5
Abstract
In the paper, determined was the effect of smoking process on the quality of smoked whitefish (Coregonis clupeaformis) manufactured from a frozen raw material of a decreased quality. Analyzed were four batches of frozen fish imported from Canada. The condition of raw material was determined using chemical and microbiological analyses. Only in three fish batches, the content of N-TVBA was less than 35 mg/100 g. Advanced oxidation and hydrolytic changes were found, in particular, in the third batch. No rod-shaped L. monocytogenes were found in the frozen raw material. Upon the smoking process finished, the following was found: the content of protein and lipids increased, the level of primary lipid oxidation products decreased, the level of secondary lipid oxidation products increased, the amount of PUFA increased, and the content of N-LZA, N-TMA, and N-NH3 decreased; the L. monocytogenes was found only in batch III.
Authors and Affiliations
Grzegorz Tokarczyk, Barbara Szymczak, Mariusz Szymczak, Zdzisław Domiszewski
Keywords
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- EP ID EP131993
- DOI 10.15193/zntj/2011/78/119-131
- Views 59
- Downloads 0
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