Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod. (June 2016)

• Record Type: Journal Article
• Authors: Rizo, Arantxa; Fuentes, Ana; Fernández-Segovia, Isabel; Barat, Jose M.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 69(2016)
• Page Start: 546
• Page End: 553
• Publication Date: 2016-06
• Subjects: Smoke-flavouring -- Salting -- Cod -- Water vapour permeable bags -- Quality attributes; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2016.02.021
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The feasibility of two processing temperatures on the quality and shelf-life of smoke-flavoured cod was studied. Cod was submitted to a smoke-flavouring process in water vapour permeable (WP) bags at 5 or 10 °C. Physicochemical and microbiological analyses were run for 40 days of cold storage. The WP bags allowed the exudate to evaporate during the smoke-flavouring process, which enabled salting, drying and smoking to be done in a single step. Processing temperature did not bring about major changes in the moisture, pH, aw and colour of the smoke-flavoured cod. However, processing at 10 °C increased volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) from the start of the study, whereas the samples obtained at 5 °C maintained low TVB-N and TMA-N values, but only until day 21. The samples processed at 10 °C gave the highest Hx values due to degradation of IMP into Ino, and Ino into Hx. Microbiological counts were higher for the samples processed at 10 °C compared to samples processed at 5 °C, which did not reach the acceptability limits until day 40. Overall, the results provided of this study highlight the potential of smoke-flavouring process and in particular, the benefits of the use of refrigeration temperatures of 5 °C. Highlights: Smoke-flavouring salting of cod was conducted using water vapor permeable bags. The effect of processing temperature on the shelf-life of smoked cod was evaluated. The process at 10 °C was unsuitable to obtain smoke-flavoured cod of good quality. Smoke-flavoured cod elaborated at 5 °C is suitable for commercialization.