首页|Optimizing salting and smoking conditions for the production and preservation of smoked-flavoured tilapia fillets

Optimizing salting and smoking conditions for the production and preservation of smoked-flavoured tilapia fillets

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  • NSTL
  • Elsevier
The aim was to identify the salt concentration, treatment time and liquid smoke application technique (addition to brine or spraying) leading to the best possible physical-chemical, microbiological, and sensory properties in smoke-flavoured tilapia fillets that remain stable for at least three months. The fillets obtained by using brine at a concentration of 10 or 7.5% for 4 or 8 h, respectively, were those exhibiting the salt contents in the liquid phase closest to technical standards. The samples were given an overall acceptability score of 80% in the sensory analysis.

SmokingSensory analysisPhysical-chemical changesLiquid smokeSalt

Andrea Ruiz-Alonso, Sonia、Joel Giron-Hernandez, Lunier、Humberto Lopez-Vargas, Jairo、Patricia Munoz-Ramirez, Adriana、Simal-Gandara, Jesus

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Univ Nacl Colombia, Sede Bogota, Fac Ciencias Agr, Carrera 30 45-03,Edificio 500A, Bogota 111321, DC, Colombia

Univ Surcolombiana, Sede Neiva, Dept Ingn Agr, Ave Pastrana Borrero Carrera 1, Neiva 410007, Colombia

Univ Nacl Colombia, Inst Ciencia & Tecnol Alimentos, Sede Bogota, Carrera 30 45-03,Edificio 500A, Bogota 111321, DC, Colombia

Univ Nacl Colombia, Fac Med Vet & Zootecnia, Sede Bogota, Carrera 30 45-03,Edificio 481, Bogota 111321, DC, Colombia

Univ Vigo, Fac Food Sci & Technol, Dept Analyt & Food Chem, Nutr & Bromatol Grp, Ourense Campus, E-32004 Orense, Spain

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2021

10.1016/j.lwt.2020.110733

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.138
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