Smoked fish

Smoking is a method for preserving fi shes that, after previous salting, are processed with organic components obtained from smoke. Smoke contains volatile aromatic substances that give specifi c features to fi sh fl esh (attractive appearance, colour, fl avour and aroma) and have bactericidal eff ects. Smoked fi sh is a fl avourful and nutritious product, ready for use with or without further cooking or processing. Besides useful compounds, smoke contains harmful substances that have carcinogenic properties. The quality of smoked fi sh depends on many factors including the species and size of fi sh, fi sh diet, condition and treatment before smoking (fresh, frozen), and the methods of salting, heat treatment and smoking. Depending on the temperature of the smoking chamber, smoking can be cold, warm or hot, and depending on the environment in which smoking is conducted, diff erent smoking techniques are employed: smoking with natural smoke, smoking without smoke and mixed smoking. When smoking is with natural smoke, fi sh is processed in a smoke-air mixture, which is formed during the direct incomplete combustion (pyrolysis) of wood. Smoking without smoke utilises smoke preparations obtained from smoke or its components. Fish smoked with smoke preparations does not contain harmful components, because smoke preparations are previously purifi ed to remove these substances. Liquid smoke (smoke aqueous solution), which is suffi ciently studied, available and has minimal potential toxicity, is attracting more attention today.

Smoking is a way of preserving the fish which, after previous salting, are processed with organic components contained in the smoke during incomplete combustion (pyrolysis) of wood. Smoke contains volatile aromatic substances that gives specific features to meat (attractive appearance, color, taste, smell) and have a bactericidal effect. Smoked fish is tasty and nutritious product, ready for use without or with further cooking or processing. Besides useful, smoke contains harmful substances that have carcinogenic properties. Quality of smoked fish depends on many factors such as: type of fish, diet, condition and treatment before smoking (fresh, frozen), the method of salting, heat treatment, the way of smoking etc. Depending on the temperature of smoking chamber, smoking can be: cold, warm and hot, and depending on the environment in which smoking is conducted there are different smoking ways: smoking with smoke, smoking without smoke and mixed smoking. When smoking with smoke, fis...

The purposes of this research are to analyze smoked Katsuwonus pelamis feasibility which involves operating costs, the income, the amount of profits, and to calculate Revenue Cost Ratio (R/C Ratio) of smoked Katsuwonus pelamis business. The research is held in 3 (three) villages in Tanete Riattang Timur Sub-district, Bone Regency. The implemented method is descriptive research using qualitative and quantitative approaches. Taken data is primary and secondary data using interview and observation methods. The test result of this feasibility indicates that smoked fish Katsuwonus pelamis business in Bone is decent to be implemented and developed. The required cost of small scale businesses is Rp 951,500,-then the income amount is Rp 1,225,000,-in one production. One month profit can achieve Rp 6.837.500,-with R/C Ratio is 1.29. While the required cost of micro scale businesses is Rp 681.500,-then the income amount is Rp 875,000,-in one production. One month profit can achieve Rp 4.837.500,-with R/C Ratio is 1.28.

ABSTRACT This study was carried out to assess the effect of smoking methods on quality and safety of traditional smoked of fish from Lagos State, Nigeria. Five types of fresh fish (40) samples each were obtained from 20 different fish processing centers. The fresh fish samples were divided into two batches. The first batch was smoked with drum kiln and second batch was smoked with convective kiln. Laboratory analyses were carried out on the two batches for proximate, rancidity indices (PV, TBA, TVBN, TMA, and pH), heavy metals and microbiological (coliform, fungi, Listeria monocytogenes, Salmonella paratyphi, and Staphylococcus aureus). The results revealed that the mean MC of fresh fish samples ranged from 73.48%–75.94% and that of drum-smoked fish samples ranged from 11.86%–13.41% and 8.56%–9.36% for convective smoked fish samples. The mean PC of fresh fish samples ranged from 15.18%–17.96% and that of drum-smoked fish samples ranged from 54.80%–59.35% and 57.45%–66.23% for convective-smoked fish samples. The results of the proximate, quality, and microbiological analyses revealed that there was significant variations (p < 0.05) due to smoking methods. The study showed that the levels of the four heavy metals investigated in the fish samples are generally below the maximum permissible levels set by WHO for Pb (0.3 ppm); Cd (0.2 ppm), Hg (0.2 ppm) and Cr (0.5 ppm) and hence pose no risk to smoked fish consumers. The study concluded that traditional drum-smoked fish needs further cooking or heat treatment before it can be included in the menu, as non-heat treatment may pose higher microbiological risks to the consumers due to the presence of Listeria monocytogenes in some of the traditional drum-smoked fish samples which may constitute a threat to public health.

This study was carried out to assess the influence of smoking method on quality attributes of traditional smoked bonga shad fish. Fresh bonga shad fish (100 samples) and smoked bonga shad fish (100 samples) were collected from 20 different processing centres and the fresh samples were smoked with convectional smoking kiln as the control. Laboratory analyses were conducted and each batch was assessed for; proximate and quality analyses. The results obtained show significant variations (p<0.05) for all the proximate composition and quality indices of the smoked bonga shad fish samples. The mean moisture content of fresh bonga shad ranged from 72.96 - 76.89% and that of the smoked bonga shad and control ranged from 10.89 - 14.38% and 8.56 - 10.12%, respectively.  The mean protein content of 15.18 - 16.95% was recorded for fresh bonga shad samples and 51.86 - 60.24% and 58.86 - 64.84% for samples of smoked bonga shad. The fat content was determined at 6.46 - 8.84%, while the smoked b...

The purposes of this research are to analyze smoked Katsuwonus pelamis feasibility which involves operating costs, the income, the amount of profits, and to calculate Revenue Cost Ratio (R/C Ratio) of smoked Katsuwonus pelamis business. The research is held in 3 (three) villages in Tanete Riattang Timur Sub-district, Bone Regency. The implemented method is descriptive research using qualitative and quantitative approaches. Taken data is primary and secondary data using interview and observation methods. The test result of this feasibility indicates that smoked fish Katsuwonus pelamis business in Bone is decent to be implemented and developed. The required cost of small scale businesses is Rp 951,500,-then the income amount is

Previous gutting was applied to fresh kutum (Rutilus frissi kutum) to study the effects of cold smoking on the changes of rancidity and fatty acid (FA) content of the gutted and ungutted smoked kutum stored at room temperature (25 Ϯ 2C) for 60 days. To do so, proximate (protein, ash, moisture and lipid), chemical (peroxide value [PV], thiobarbituric acid-index [TBA-i], total volatile basic nitrogen [TVB-N] and FA profile) and pH analyses were carried out. The ungutting of kutum before smoking resulted in a higher degree of bacterial spoilage and oxidation during storage at room temperature, based on the results obtained from PV, TBA-i, TVB-N and FA content analyses. Moreover, pH as a critical factor on food spoilage showed a less decrease in smoked ungutted kutum during the 60-day storage. It is concluded that the gutting of kutum before cold smoking is recommended as a pretreatment for storage at room temperature.

ABSTRACT A study was carried out to investigate the effect of smoking methods on microbial safety, polycyclic aromatic hydrocarbon, and heavy metal concentrations of traditional smoked fish from Lagos State, Nigeria. One hundred samples of fresh fish were obtained from 20 different fishing communities/processing centers. The fresh fish samples were divided into two batches: The first batch was smoked with drum kiln and the second batch was immediately taken to the Fish Hatchery Unit, Federal University of Agriculture, Abeokuta for smoking with convective kiln. Laboratory analyses were carried out on the two batches for: microbiological (Coliform, Fuugi, Listeria monocytogenes, Salmonella paratyphi and Staphylococcus aureus), polycyclic aromatic hydrocarbon and heavy metals (mercury, lead, cadmium and chromium). The results of the microbiological, polycyclic aromatic hydrocarbon and heavy metal analyses revealed that there were significant variations (p < 0.05) between them. LC count of fresh silver catfish, spotted tilapia, bonga shad, Nigerian tongue sole, and Guinea barracuda samples were 1.9 × 102, 1.7 × 102, 2.0 × 102, 2.1 × 102 and 2.6 × 102 cfu/g and their drum kiln smoked samples were 4.0 × 10, 5.3 × 101, 6.0 × 101, 12.2 × 101 and 7.4 × 101 cfu/g, respectively, while samples from convective smoking kiln contain no strain of Listeria monocytogenes. The concentrations of the six major PAHs (fluorene, anthracene, benzo [b] fluoranthene, benzo [a] anthracene, benzo [a] pyrene and benzo [ghi] perylene) in the drum-smoked fish exceeded the EU maximum level of 5.0 μg/kg for BaP permissible in smoked fish, while samples smoked by convective smoking kiln showed levels below 3.5 μg BaP/kg. The study also showed that the levels of the four heavy metals investigated in the smoked fish samples are generally below the maximum permissible levels set by World Health Organization for Hg (0.2 ppm), Pb (0.3 ppm), Cd (0.2 ppm), and Cr (0.5 ppm) and hence pose no risk to smoked fish consumers.

An in-vitro assay was conducted to ascertain and identify major bacterial contaminants of fish, which hitherto had constituted an imported dietary intake of the people of Minna Metropolis, Nigeria. Fresh and smoked fish samples were collected from three different markets, the bacterial load of the samples was determined using the pour plate method. Identification and characterization of various isolates were based on gram-staining technique and biochemical tests. Clarias gariepinus was used for the study. In-vitro assay result revealed that the samples were contaminated by six bacteria species, which include Staphilococcus aureus, Bacillus subtilis, Staphilococcus epidermis, Salmonella epidermis, Salmonella typhii, Streptococcus spp. and Shigella sp. The mean bacterial load for the fresh fish was 1.84 x 106 cfu/ ml. and for the smoked fish 2.06 x 106 cfu/ ml.