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Pacu (Piaractus mesopotamicus) is an exotic species, endemic to South America, and newly introduced into Israeli aquaculture. The high potential of this species for aquaculture arises from its rapid growth under a variety of conditions. However, some problems have arisen in industrial processing and marketing of the fish, because its high fat content makes its taste unacceptable to many people. The purpose of this study was to develop a method of cold smoking pacu that would enhance its market appeal by modifying its properties to meet the demands of the modern food market better. Fish were first eviscerated and salted by soaking in brine, because of the high fat content. Fish weighing less than 2,100 g were immersed whole; those weighing more than 2,100 g were cut longitudinally into two symmetrical halves. Fish halves were smoked for 8 h, and whole fish for 10 h. Samples of fish were taken for organoleptic, chemical and bacteriological analyses. Both types of cold-smoked pacu a pleasant, delicious smell and taste, and that their fat content was much less perceptible acquired; however, the halved fish possessed the better sensory properties. All samples of smoked pacu showed high stability during 3 months of cold storage. |
