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

Sonia Andrea Ruiz-Alonso; Lunier Joel Girón-Hernández; Jairo Humberto López-Vargas; Adriana Patricia Muñoz-Ramírez; Jesus Simal-Gandara

doi:10.1016/j.lwt.2020.110733

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

Sonia Andrea Ruiz-Alonso, Lunier Joel Girón-Hernández, Jairo Humberto López-Vargas, Adriana Patricia Muñoz-Ramírez, Jesus Simal-Gandara^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

14 Citations (Scopus)

Abstract

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.

Original language	English
Article number	110733
Journal	LWT
Volume	138
Early online date	15 Dec 2020
DOIs	https://doi.org/10.1016/j.lwt.2020.110733
Publication status	Published - 1 Mar 2021
Externally published	Yes

Keywords

Liquid smoke
Physical–chemical changes
Salt
Sensory analysis
Smoking

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10.1016/j.lwt.2020.110733

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title = "Optimizing salting and smoking conditions for the production and preservation of smoked-flavoured tilapia fillets",

abstract = "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.",

keywords = "Liquid smoke, Physical–chemical changes, Salt, Sensory analysis, Smoking",

author = "Ruiz-Alonso, {Sonia Andrea} and Gir{\'o}n-Hern{\'a}ndez, {Lunier Joel} and L{\'o}pez-Vargas, {Jairo Humberto} and Mu{\~n}oz-Ram{\'i}rez, {Adriana Patricia} and Jesus Simal-Gandara",

note = "Funding information: The authors are grateful to CYTED on the 318RT0549 (Aqua-Cibus) network (Strengthening Aquaculture in Ibero–America: quality, competitiveness and sustainability). This work was funded through the National Call for Projects Aimed at Strengthening Research, Creation and Innovation in the National University of Colombia 2016–2018 (Hermes code 37740).",

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AU - Ruiz-Alonso, Sonia Andrea

AU - Girón-Hernández, Lunier Joel

AU - López-Vargas, Jairo Humberto

AU - Muñoz-Ramírez, Adriana Patricia

AU - Simal-Gandara, Jesus

N1 - Funding information: The authors are grateful to CYTED on the 318RT0549 (Aqua-Cibus) network (Strengthening Aquaculture in Ibero–America: quality, competitiveness and sustainability). This work was funded through the National Call for Projects Aimed at Strengthening Research, Creation and Innovation in the National University of Colombia 2016–2018 (Hermes code 37740).

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Y1 - 2021/3/1

N2 - 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.

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KW - Liquid smoke

KW - Physical–chemical changes

KW - Salt

KW - Sensory analysis

KW - Smoking

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DO - 10.1016/j.lwt.2020.110733

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JO - LWT

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ER -

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

Abstract

Keywords

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