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 journalArticlepeer-review

12 Citations (Scopus)


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 languageEnglish
Article number110733
Early online date15 Dec 2020
Publication statusPublished - 1 Mar 2021
Externally publishedYes

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