COLD AND HOT SMOKED NILE TILAPIA FILLETS: QUALITY AND YIELD OF PIGMENTED AND UNPIGMENTED FILLETS
Main Article Content
Keywords
benzo(a)pyrene, chemical composition, Oreochromis niloticus, organoleptic aspects, smoked yield
Abstract
Aiming evaluate the effects of smoking techniques on the quality of tilapia fillets, a 2x2 factorial scheme experiment was conducted comprising two smoking techniques (hot and cold) and two pigmentation (with and without). Cold smoked fillets and fillets with pigmentation demonstrated a greater yield. Hot smoked fillets were tenderer and presented lower moisture and greater ash and protein contents. The pigmentation did not influence the smoked fillet composition, but ash content was greater in fillets without pigmentation. The sensory acceptance of hot smoked fillets was better. The pigmentation influenced the color and appearance; however, fillets without pigmentation gave better flavor.
References
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Arvanitoyannis I.S. and Kotsanopoulos K.V. 2012. Smoking of fish and seafood: History, methods and effects on physical, nutritional and microbiological properties. Food and Bioprocess Technology, 5(3):831-853. DOI: doi.org/10.1007/s11947-011-0690-8
Aussanasuwannakul A., Kenney P.B., Brannan R.G., Slider S.D., Salem M. and Yao J.2010. Relating Instrumental Texture, Determined by Variable?Blade and Allo?Kramer Shear Attachments, to Sensory Analysis of Rainbow Trout, Oncorhynchus mykiss, Fillets. Journal of food science, 75(7): S365-S374. DOI: doi-org/10.1111/j.1750-3841.2010.01770.x
Beraquet N.J. and Mori E.E.M. 1984. Influência de diferentes métodos de defumação na aceitabilidade de cavalinha Scomber japonicus Houtt defumada. Coletânea do ITAL, 14:1-25.
Bilgin ?., Ünlüsay?n M., ?zci L. and GünlüA. 2008. The determination of the shelf life and some nutritional components of gilthead sea bream (Sparus aurataL., 1758) after cold and hot smoking.Turkish Journal of Veterinary and Animal Sciences, 32(1):49-56. DOI: journals.tubitak.gov.tr/veterinary/abstract.htm?id=9332
Bligh E.G. and Dyer W.J. 1959. A rapid method of total lipid extraction and purification. Canadian Journal Biochemistry Physiology, 37(8):911-917. DOI: doi.org/10.1139/o59-099
Cardinal M., Knockaert C., Torrissen O., Sigurgisladottir S., M?Rk?Re T., Thomassen M. and Vallet J.L. 2001. Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar). Food Research International, 34:537-550. DOI: doi.org/10.1016/S0963-9969(01)00069-2
Cardinal C., Cornet J., Sérot T. and Baron R. 2006. Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content. Food Chemistry, 96:137-146.DOI: doi.org/10.1016/j.foodchem.2005.02.040
Cheng J.H., Wang S.T. and Ockerman H.W. 2007. Lipid oxidation and color change of salted pork patties. Meat science, 75(1):71-77. DOI: doi.org/10.1016/j.meatsci.2006.06.017
Dutcosky S.D. 2007. Análisesensorial de alimentos, (2th ed.) Curitiba: Champagnat.
FAO. The State of Word Fisheries and Aquaculture 2018 –Meeting the sustainable developments goals. Roma. Licence: CC BY-NC-AS 3,0 IGO 2018.
Franco M.L.R.S, Macedo-Viegas E.M., Kronka S.N., Vidotti R.M., Assano M. and Gasparino E. 2010. Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet. Revista Brasileira de Zootecnia, 39:695-700. DOI: dx.doi.org/10.1590/S1516-35982010000400001
Franco M.L.R.S., Amaral L.A., Viegas E.M.M., Kronka S.N., Gasparino E., Mikcha J.M.G. and Del Vesco A.P. 2013. Qualidade microbiológica e vida útil de filés defumados de tilápia-do-nilo sob refrigeração ou congelamento. Pesquisa Agropecuária Brasileira, 48(8):1071-1079. DOI: dx.doi.org/10.1590/S0100-204X2013000800037
Fuentes A., Fernández-Segovia I., Barat J. M. and Serra J.A. 2010. Physicochemical characterization of some smoked and marinated fish products. Journal of Food Processing and Preservation, 34:83-103. DOI: doi.org/10.1111/j.1745-4549.2008.00350.x
Fuentes A., Fernández-Segovia I., Serra J.A. and Barat J.M. 2012. Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage. Food Science and Technology International, 18(3):207-217 DOI: doi.org/10.1177/1082013211415156
Gallart-Jornet L., Barat J.M., Rustad T., Erikson U., Escriche I. and Fito P. 2007. Influence of brine concentration on Atlantic salmon fillet salting. Journal of Food Engineering, 80(1):267-275. DOI: doi.org/10.1016/j.jfoodeng.2006.05.018
Giridhar P., Venugopalan A. and Parimalan R. 2014. A review on annatto dye extraction, analysis and processing–A Food Technology Perspective. Journal of Scientific Research & Reports, 3(2):327-348. www.sdiarticle1.org/prh/JSRR_22/2013/Revised-manuscript_version1_5870.pdf
GuizaniN., Rahman M.S., Al-Ruzeiqi M.H., Al-Sabahi J.N. and Sureshchandran S. 2014. Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature. Journal of Food Science and Technology, 51(3):577-582. DOI: doi.org/10.1007/s13197-011-0528-4
Haard N.F. 1992. Control of composition and food quality attributes of cultured fish: review. Food Research International, 25(4):289-307. DOI: doi.org/10.1016/0963-9969(92)90126-P
Hassan I.M. 1988. Processing of smoked common carp fish and its relations to some chemical, physical and organoleptic properties. Food Chemistry, 27(2):95-106. DOI: doi.org/10.1016/0308-8146(88)90081-7
Huda N., Dewi R.S. and Ahmad R. 2010. Proximate, color and amino acid profile of Indonesian traditional smoked catfish. Journal of Fisheries and Aquatic Sciences, 5:106-112. DOI: doi.org/10.3923/jfas.2010.106.112
Hultmann L.; Rora A.M.; Steinsland I.; Skara T. and Rustad T. 2004. Proteolytic activity and properties of proteins in smoked salmon (Salmo salar). Effects of Smoking temperature. Food Chemistry, 85(3):377-387. DOI: doi.org/10.1016/j.foodchem.2003.07.014
Hunter R.S. 1975.The measurement of appearance. New York: John Wiley; Sons.
INPE. Instituto Nacional de Pesquisas Espaciais. 1999. Apostila de curso Spring 3.3: Spring básico. São José dos Campos.
Lee C.M. and Toledo R.T. 1976. Factores affecting textural characteristics of cooked comminuted fish muscle. Journal of Food Science, 41:391-397. DOI: doi.org/10.1111/j.1365-2621.1976.tb00627.x
Morris A., Barnett A. and Burrows O. 2004. Effect of processing on nutrient content of foods. Cajanus, 37(3):160-164.
PeixeBr. 2019. Associação Brasileira de Piscicultura. Anuário Peixe BR da Piscicultura 2019. São Paulo: Peixe Br.
SAS. 2005. User's guide: Statistics. Statistical Analysis System Institute Inc, Cary, NC.
Sigurgisladottir S.; Sigurdardottir M.S.; Torrissen O.; Vallet J.C. and Hafsteinsson H. 2000 Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets. Food Research International, 33(10):847-855.DOI: doi.org/10.1016/S0963-9969(00)00104-6
Siskos I.; Zotos A. and Taylor K.D. 2005. The effect of drying, pressure and processing time on the quality of liquid?smoked trout (Salmo gairdnerii) fillets. Journal of the Science of Food and Agriculture, 85(12):2054-2060. DOI: doi.org/10.1002/jsfa.2220
Souza M.L.R., Gasparino E., Del Vesco A.P., Justen A.P., VieiraV. I. and Mikcha J.M.G. 2015. Kaftas prepared with V-shaped filleting chips of the Nile tilapia (Oreochromis niloticus) exposed to smoking techniques. Acta Scientiarum. Technology, 37(2):287-291. DOI: doi.org/10.4025/actascitechnol.v37i2.19576
Sto?yhwo A. and Sikorski Z.E. 2005. Polycyclic aromatic hydrocarbons in smoked fish–a critical review. Food Chemistry, 91(2):303-311. DOI: doi.org/10.1016/j.foodchem.2004.06.012
Varlet V., Prost C. and Serot T. 2007. Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation. Food chemistry, 105(4):1536-1556. DOI: doi.org/10.1016/j.foodchem.2007.03.041
Vasiliadou S., Ambrosiadis I., Vareltzis K., Fletouris D. and Gavriilidou I. 2005. Effect of smoking on quality parameters of farmed gilthead sea bream (Sparus aurataL.) and sensory attributes of the smoked product. European Food Research and Technology, 221(3-4):232-236. DOI: doi.org/10.1007/s00217-005-1138-z
Visciano P., Perugini M., Conte F. and Amorena M. 2008. Polycyclic aromatic hydrocarbons in farmed rainbow trout (Oncorhynchus mykiss) processed by traditional flue gas smoking and by liquid smoke flavourings. Food Chemistry Toxicology, 46(5):1409-1413. DOI: doi.org/10.1016/j.fct.2008.01.001
Wretling S., Eriksson A., Eskhult G.A. and Larsson B. 2010. Polycyclic aromatic hydrocarbons (PAHs) in Swedish smoked meat and fish. Journal of food composition and analysis,23(3):264-272. DOI: doi.org/10.1016/j.jfca.2009.10.003
Akintola S.L. 2015. Effects of smoking and sun-drying on proximate, fatty and amino acids compositions of southern pink shrimp (Penaeus notialis). Journal of food science and technology, 52(5):2646-2656. DOI: doi-org/10.1007/s13197-014-1303-0
AOAC 2005. Official Methods of Analysis of AOAC international, 18th edn. Gaithersburg, MD, USA: AOAC international.
Arvanitoyannis I.S. and Kotsanopoulos K.V. 2012. Smoking of fish and seafood: History, methods and effects on physical, nutritional and microbiological properties. Food and Bioprocess Technology, 5(3):831-853. DOI: doi.org/10.1007/s11947-011-0690-8
Aussanasuwannakul A., Kenney P.B., Brannan R.G., Slider S.D., Salem M. and Yao J.2010. Relating Instrumental Texture, Determined by Variable?Blade and Allo?Kramer Shear Attachments, to Sensory Analysis of Rainbow Trout, Oncorhynchus mykiss, Fillets. Journal of food science, 75(7): S365-S374. DOI: doi-org/10.1111/j.1750-3841.2010.01770.x
Beraquet N.J. and Mori E.E.M. 1984. Influência de diferentes métodos de defumação na aceitabilidade de cavalinha Scomber japonicus Houtt defumada. Coletânea do ITAL, 14:1-25.
Bilgin ?., Ünlüsay?n M., ?zci L. and GünlüA. 2008. The determination of the shelf life and some nutritional components of gilthead sea bream (Sparus aurataL., 1758) after cold and hot smoking.Turkish Journal of Veterinary and Animal Sciences, 32(1):49-56. DOI: journals.tubitak.gov.tr/veterinary/abstract.htm?id=9332
Bligh E.G. and Dyer W.J. 1959. A rapid method of total lipid extraction and purification. Canadian Journal Biochemistry Physiology, 37(8):911-917. DOI: doi.org/10.1139/o59-099
Cardinal M., Knockaert C., Torrissen O., Sigurgisladottir S., M?Rk?Re T., Thomassen M. and Vallet J.L. 2001. Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar). Food Research International, 34:537-550. DOI: doi.org/10.1016/S0963-9969(01)00069-2
Cardinal C., Cornet J., Sérot T. and Baron R. 2006. Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content. Food Chemistry, 96:137-146.DOI: doi.org/10.1016/j.foodchem.2005.02.040
Cheng J.H., Wang S.T. and Ockerman H.W. 2007. Lipid oxidation and color change of salted pork patties. Meat science, 75(1):71-77. DOI: doi.org/10.1016/j.meatsci.2006.06.017
Dutcosky S.D. 2007. Análisesensorial de alimentos, (2th ed.) Curitiba: Champagnat.
FAO. The State of Word Fisheries and Aquaculture 2018 –Meeting the sustainable developments goals. Roma. Licence: CC BY-NC-AS 3,0 IGO 2018.
Franco M.L.R.S, Macedo-Viegas E.M., Kronka S.N., Vidotti R.M., Assano M. and Gasparino E. 2010. Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet. Revista Brasileira de Zootecnia, 39:695-700. DOI: dx.doi.org/10.1590/S1516-35982010000400001
Franco M.L.R.S., Amaral L.A., Viegas E.M.M., Kronka S.N., Gasparino E., Mikcha J.M.G. and Del Vesco A.P. 2013. Qualidade microbiológica e vida útil de filés defumados de tilápia-do-nilo sob refrigeração ou congelamento. Pesquisa Agropecuária Brasileira, 48(8):1071-1079. DOI: dx.doi.org/10.1590/S0100-204X2013000800037
Fuentes A., Fernández-Segovia I., Barat J. M. and Serra J.A. 2010. Physicochemical characterization of some smoked and marinated fish products. Journal of Food Processing and Preservation, 34:83-103. DOI: doi.org/10.1111/j.1745-4549.2008.00350.x
Fuentes A., Fernández-Segovia I., Serra J.A. and Barat J.M. 2012. Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage. Food Science and Technology International, 18(3):207-217 DOI: doi.org/10.1177/1082013211415156
Gallart-Jornet L., Barat J.M., Rustad T., Erikson U., Escriche I. and Fito P. 2007. Influence of brine concentration on Atlantic salmon fillet salting. Journal of Food Engineering, 80(1):267-275. DOI: doi.org/10.1016/j.jfoodeng.2006.05.018
Giridhar P., Venugopalan A. and Parimalan R. 2014. A review on annatto dye extraction, analysis and processing–A Food Technology Perspective. Journal of Scientific Research & Reports, 3(2):327-348. www.sdiarticle1.org/prh/JSRR_22/2013/Revised-manuscript_version1_5870.pdf
GuizaniN., Rahman M.S., Al-Ruzeiqi M.H., Al-Sabahi J.N. and Sureshchandran S. 2014. Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature. Journal of Food Science and Technology, 51(3):577-582. DOI: doi.org/10.1007/s13197-011-0528-4
Haard N.F. 1992. Control of composition and food quality attributes of cultured fish: review. Food Research International, 25(4):289-307. DOI: doi.org/10.1016/0963-9969(92)90126-P
Hassan I.M. 1988. Processing of smoked common carp fish and its relations to some chemical, physical and organoleptic properties. Food Chemistry, 27(2):95-106. DOI: doi.org/10.1016/0308-8146(88)90081-7
Huda N., Dewi R.S. and Ahmad R. 2010. Proximate, color and amino acid profile of Indonesian traditional smoked catfish. Journal of Fisheries and Aquatic Sciences, 5:106-112. DOI: doi.org/10.3923/jfas.2010.106.112
Hultmann L.; Rora A.M.; Steinsland I.; Skara T. and Rustad T. 2004. Proteolytic activity and properties of proteins in smoked salmon (Salmo salar). Effects of Smoking temperature. Food Chemistry, 85(3):377-387. DOI: doi.org/10.1016/j.foodchem.2003.07.014
Hunter R.S. 1975.The measurement of appearance. New York: John Wiley; Sons.
INPE. Instituto Nacional de Pesquisas Espaciais. 1999. Apostila de curso Spring 3.3: Spring básico. São José dos Campos.
Lee C.M. and Toledo R.T. 1976. Factores affecting textural characteristics of cooked comminuted fish muscle. Journal of Food Science, 41:391-397. DOI: doi.org/10.1111/j.1365-2621.1976.tb00627.x
Morris A., Barnett A. and Burrows O. 2004. Effect of processing on nutrient content of foods. Cajanus, 37(3):160-164.
PeixeBr. 2019. Associação Brasileira de Piscicultura. Anuário Peixe BR da Piscicultura 2019. São Paulo: Peixe Br.
SAS. 2005. User's guide: Statistics. Statistical Analysis System Institute Inc, Cary, NC.
Sigurgisladottir S.; Sigurdardottir M.S.; Torrissen O.; Vallet J.C. and Hafsteinsson H. 2000 Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets. Food Research International, 33(10):847-855.DOI: doi.org/10.1016/S0963-9969(00)00104-6
Siskos I.; Zotos A. and Taylor K.D. 2005. The effect of drying, pressure and processing time on the quality of liquid?smoked trout (Salmo gairdnerii) fillets. Journal of the Science of Food and Agriculture, 85(12):2054-2060. DOI: doi.org/10.1002/jsfa.2220
Souza M.L.R., Gasparino E., Del Vesco A.P., Justen A.P., VieiraV. I. and Mikcha J.M.G. 2015. Kaftas prepared with V-shaped filleting chips of the Nile tilapia (Oreochromis niloticus) exposed to smoking techniques. Acta Scientiarum. Technology, 37(2):287-291. DOI: doi.org/10.4025/actascitechnol.v37i2.19576
Sto?yhwo A. and Sikorski Z.E. 2005. Polycyclic aromatic hydrocarbons in smoked fish–a critical review. Food Chemistry, 91(2):303-311. DOI: doi.org/10.1016/j.foodchem.2004.06.012
Varlet V., Prost C. and Serot T. 2007. Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation. Food chemistry, 105(4):1536-1556. DOI: doi.org/10.1016/j.foodchem.2007.03.041
Vasiliadou S., Ambrosiadis I., Vareltzis K., Fletouris D. and Gavriilidou I. 2005. Effect of smoking on quality parameters of farmed gilthead sea bream (Sparus aurataL.) and sensory attributes of the smoked product. European Food Research and Technology, 221(3-4):232-236. DOI: doi.org/10.1007/s00217-005-1138-z
Visciano P., Perugini M., Conte F. and Amorena M. 2008. Polycyclic aromatic hydrocarbons in farmed rainbow trout (Oncorhynchus mykiss) processed by traditional flue gas smoking and by liquid smoke flavourings. Food Chemistry Toxicology, 46(5):1409-1413. DOI: doi.org/10.1016/j.fct.2008.01.001
Wretling S., Eriksson A., Eskhult G.A. and Larsson B. 2010. Polycyclic aromatic hydrocarbons (PAHs) in Swedish smoked meat and fish. Journal of food composition and analysis,23(3):264-272. DOI: doi.org/10.1016/j.jfca.2009.10.003
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May 11, 2020
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SOUZA, M., VIEGAS, E., KRONKA, S., AMARAL, L., PARISI, G., CORADINI, M., & GOES, E. (2020). COLD AND HOT SMOKED NILE TILAPIA FILLETS: QUALITY AND YIELD OF PIGMENTED AND UNPIGMENTED FILLETS. Italian Journal of Food Science, 32(2). https://doi.org/10.14674/IJFS-1567
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How to Cite
SOUZA, M., VIEGAS, E., KRONKA, S., AMARAL, L., PARISI, G., CORADINI, M., & GOES, E. (2020). COLD AND HOT SMOKED NILE TILAPIA FILLETS: QUALITY AND YIELD OF PIGMENTED AND UNPIGMENTED FILLETS. Italian Journal of Food Science, 32(2). https://doi.org/10.14674/IJFS-1567