Liquid smoking - A safe and convenient alternative for traditional fish smoked products

Autor: Satyen Kumar Panda, Niladri Sekhar Chatterjee, T.R. Ananthanarayanan, T.K.S. Gopal, Suseela Mathew, J. Bindu, R. Yathavamoorthi, C.T. Nithin, C.G. Joshy
Rok vydání: 2020
Předmět:
Zdroj: Food Control. 113:107186
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2020.107186
Popis: Masmin is a traditional smoked and dried fishery product from Lakshadweep, India. Heavy smoking applied during its production leads to accumulation of carcinogenic Polycyclic Aromatic Hydrocarbons (PAH) in masmin. Present study was aimed at development of masmin flakes-a convenience based product of masmin by completely replacing traditional smoking practices with liquid smoking. Process parameters for producing masmin flakes by spraying, soaking and blending with a commercial liquid smoke were separately standardized. Spray application of the commercial liquid smoke [diluted in 1:3 proportion with distilled water and added with 9.25% (w/v) salt] for 90 min at a flow rate of 1 L/h and a chamber temperature of 45 °C was found to give products with matching flavour of traditional masmin. Developed products had a Total PAH content of 67.99 ± 19.30 μg/kg and PAH4 content of 16.04 ± 5.81 μg/kg. Benzo(a)pyrene was not detected in the product. Physico-chemical changes of the product during storage under two packaging; 90 μ Low Density Polyethylene (PE) and laminate of 12 μ Polyester and 300 gauge Polyethylene (PEST/PE) was investigated. Significant difference was observed between products packed in the two packaging materials in terms of TVB-N and TMA-N content (p 0.05). The products were found to be shelf stable even after 12 months of storage.
Databáze: OpenAIRE
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