Effect of smoking materials and storage period on chemical and microbiological changes in cold smoked herring fish [electronic resource].

Includes references.

Fish was recognized as a food necessary for good health, especially for brain, so it is called brain food. Unfortunately, fresh fish an extremely perishable food and deteriorates very rapidly after being caught at normal temperatures. Changes occure in its composition and structure due to chemical, physical, enzymatic and bacterial influence. Therefore, this work was planned to evaluate the effect of smoking materials and storage period on the shelf-life of cold¬-smoked herring fish (Clupea harengus) stored at 4°C (refrigeration) for 8 weeks and at -20°C (freezing) for 5 months. Throughout cold or frozen storage periods, moisture and protein contents of cold smoked herring fish were gradually decreased, while fat was increased either under Sweden or corn cobs sawdust smoking. Ash content was nearly stable under both storage and smoking materials conditions. Salt, trimethylamine nitrogen (TMAN) and thiobarbituric acid (TBA) contents in cold smoked fish were gradually increased throughout storage period. The increase in salt content was higher under frozen storage and Sweden sawdust smoking. The increase in TMAN and TBA contents followed opposite trends. The Sweden sawdust material was better than com cobs sawdust for smoking herring fish. Cold smoked herring fish can be safely stored under refrigeration and freezing conditions for over 30 days and 5 months, respectively.

Summary in Arabic.

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