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this presentation contains a brief discussion on importance and limitations of using liquid smoke as preservative for fresh water fish, together with some introductions of smoke curing and fresh water fish
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Liquid Smoke as a Preservative for Fresh Water Fish
S.L.R. JayanayakeAG/11/FT/010
Seminar in Food Science and Technology
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Historical background Introduction to fresh water fish Smoke curing Liquid smoke Preservative activity Sensory Attributes Advantages and disadvantages Conclusions
Content
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Fire place of cave men
Stored meat and fish
Good flavor
Long shelf life
History of Smoking
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Lives in
Low salinity waters
Rivers, reservoirs, lakes and ponds
Commonly
Carps, trout, tilapia and eels
Local varieties
Fresh Water Fish
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Highly perishable 75% moisture Rich in nutrients Desirable pH for microbes
Seasonal excessive production
Why Should be Preserved
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Flavoring ,cooking and preservingby exposing to smoke.
Pre treatments ◦ Gutting ◦ Salting
Post treatments◦ Drying ◦ Packaging
Smoke Curing
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Two phases 1. Particle phase2. Vapor phase
Main compounds◦ Alkyl esters◦ Carboxylic acids◦ Polycyclic Aromatic Hydrocarbons (PAH)◦ Phenolic compounds◦ Resin acids and terpenoids ◦ Alkanes, alkenes and other aromatic compounds
Composition of Wood Smoke
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PAHs are potentially carcinogenic
Safety problems
Sanitation problems
Problems in process control
Uneven treatment
Problems of Using Direct Wood Smoke
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Production
Liquid Smoke
Wood Smoke
Extraction or Distillation
Condensation
Separation of Hazardous Compounds
Liquid Smoke
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Antimicrobial activity◦ Phenolic compounds ◦ Carbonyls ◦ Organic acids
Antioxidant activity◦ Phenolic compounds◦ Hydroquinone◦ Formic, benzoic and salicylic acids
Preservation
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Smoke flavorings◦ Carboxylic acids◦ Carbonyl compounds o Sweeto Flowery and fruity aromas
◦ Phenolic compounds o Smokey o Spicy flavors
Color
Sensory Attributes
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Advantages and Disadvantages
Advantages Disadvantages
Low health risks
No need to generate smoke in
fish processing plant
Easy to control process
Only liquid smoke is not
sufficient to preserve fish
Dryers are needed
Cost of production may be high
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Liquid smoke can be used with hurdle concept.
Produce good quality fish preserves with acceptable
sensory properties.
Conclusions
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Thank You
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