Masoud Hedayatifard, Masoud Hedayatifard, Ehsan Hassani-Moghadam,
Volume 5, Issue 3 (12-2016)
Abstract
The effect of cold-smoking was studied on the production of polycyclic aromatic hydrocarbons (PAHs), quality indexes, microbial community and omega-3 fatty acid profile of common carp. Thus, the fresh fish was smoked and stored for 30 days at 4°C. The nutritional values of both fresh and smoked products (protein, lipid, moisture and ash), pH and TVB-N indexes, microbial count including TC, molds and yeasts, were determined and polycyclic aromatic hydrocarbons PAHs, carcinogenic PAH4 compounds and also fatty acids composition were determined using HPLC and GC, respectively. The results showed that microbial community was well controlled and moisture content decreased during smoking, thus protein and lipid content were increased (P<0.05). TVB-N index for fresh fish was 10.87 and increased to 14.01 and 18.10 mg/100 in smoked and 30th days of production, respectively (P<0.05). High molecular weight of PAH4 were evaluated at 0.20, 1.70 and 1.30 µg/kg, respectively (P<0.05). No benzo[a]pyrene as a carcinogenic hydrocarbon in fresh fish was found, while it was found during smoking process (0.40 µg/kg) and after 30 days of storing (0.30 µg/kg) (P<0.05). The ω-3 fatty acids were determined in a range of 5.38 and raised to 5.53 g/100g in smoked fish and 5.47 g/100g after 30 days, which was insignificant (P>0.05).The results also showed that cold-smoking and one month storing at 4°C didn't change the composition of carp fatty acid, and useful series such as ω-3, ω-6, EPA and DHA were well preserved.
Volume 13, Issue 57 (0-0)
Abstract
Sensory indices, microbal communities, qualitative parameters and fatty acids profile of smoked Kutum and Golden Mullet were evaluated at the Northern Iranian markets. Thus, the samples from selected markets were collected and analyzed and compared also with acceptable ranges. The results showed that there were differents in some indices between smoked Kutum and Golden Mullet such as color and texture as sensory, pH (6.30 and 7.74% respectively), total lipid (7.67 and 6.20 respectively), TBA (1.981 and 1.845 meqO2/kg respectively) and FFA (0.95 and 1.22 % respectively) as chemicals and total muld and yeast (2.93 and 3.25 Logcfu/g, respectivly) as microbal communities (P<0.05). The results also showed that Halophillic and Anaerobic bacteria had higher and lower loads in smoked fish, respectively. While there were no differents in EPA and DHA fatty acids but most series like PUFA (30.35 and 19.67 g/100g), omega-3 (8.73 and 11.19 g/100g), omega-6 (21.52 and 8.49 g/100g) and ω-3/ ω-6 ratio (0.40 and 1.32) showed a difference between smoked Kutum and Golden Mullet, respectively (P<0.05). The results stated that chemical indices, nutritional values and microbal communities were in acceptable and freshness ranges in smoked products and their valuable fatty acid series were preserved.
