Keywords
bluefish
smoking
liquid smoke
lipid oxidation
stability
smoking
liquid smoke
lipid oxidation
stability
How to Cite
1.
Augusto Gonçalves A, Prentice-Hernández C. Liquid smoking of blue fish (Pomatomus saltatrix): lipid stability during processing and storage. Rev Inst Adolfo Lutz [Internet]. 1999 Jun. 30 [cited 2024 May 18];58(1):69-78. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/36678
Abstract
The objective of this paper was evaluate possibles changes on lipid fraction of unskinned bluefish fi11ets during liquid smoking and in different conditions of storage. For the in natura bluefish used as raw material, and for the smoked product there were the following results of chemical composition: 69,38% and 59,79% of humidity; 1,09% and 2,45% of ash; 16,80% and 22,30% of protein; 12,43 and 15,21 % of fat, respectively. As a parameter of lipid oxidation for the bluefish in natura, the fo11owing results of number of TBA and peroxide value, were goten: 0,04 mg MA/Kg of muscle and 6,76 meq. peroxide/Kg of fat; and for the smoked bluefish: 0,06 mg MA/Kg of muscle and 8,84 meq. peroxide/Kg of fat. In relation to the samples stored under freezing (-21,64 °C), it was observed that the process of lipid oxidation did not present great importance during 60 days of storage. But the samples stored under refrigeration (5,74 "C) had a trend of lipid oxidation showed by the increase of TBA number, The samples stored at an environment ternperature (18,71 °C) showed from the first week an increase of the TBA number and peroxide value, evidencing the process of lipid oxidation. However, from the fourth week (28 days) this lipid oxidation lost its value and a microbiologial deterioration became more evident (putrid smel1).
References
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13. FERNÁNDEZ, 1.; PÉREZ-ÁLVAREZ, 1.A. & FERNÁNDEZ-LÓPEZ, 1.A. Thiobarbituric acidtest for monitoring lipid oxidation in meat. Food Chem., 59 (3): 345-353, 1997.
14. GONÇALVES, A.A. Estudo do processamento da anchova, Pomatomus saltatrix (Pisces: Pomatomidae) utilizando aroma natural de fumaça. Dissertação de Mestrado em Engenharia de Alimentos. Rio Grande: FURG, 1998, 106 p.
15. GUILLÉN, M. D.; MANZANOS, M. J. & IBARG01TIA, M. L. Ahumado de alimentos. Preparación, aplicación, métodos de estudio y composicion de aromas de humo. Alimentaria, 274 (4): 45-53, 1996.
16. HANSEN, L.T.; GILL, T. & HUSS, H.H. Effects of salt and storage temperature on chemical, microbiological and sensory changes in coldsmoked salmon. Food_Res. Int., 28 (2): 123130, 1995.
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18. HOLLENBECK, e.M. Liquid smoke flavoring - Status of development. Personal Communication, Manitowoc, Red Arrow Products Company, 1976.
19. HORNER, B. Fish smoking: anciente and moderno Food Sei. Technol. Today, 6 (3): 166-171, 1992a.
20. HORNER, W. F. A. Preservation offish by curing (-drying, salting and smoking). ln: Hall, G.M. Fish Processing Technology. New York: VCH Publishers, 1992b, p.31-71.
21. KARAKOLTSID1S, P.A.; ZOTOS, A. & CONSTANTINIDES, S.M. Composition of the commercially important Mediterranean finfish, crustaceans and molluscs. J. Food Comp. Anal., 8: 258-273, 1995.
22 LAVETY, J.; STROUD, G.D.; HARDY, R.; WHITTLE, K.J. & KENT, M. Nueva tecnologia de processamiento en Ia producción de salmón altántico de cultivo. Santiago: Fundación Chile, 1992, 32 p.
23. MAGNÚSSON, H. & TRAUSTADÓTTIR, K. The microbial flora of vacuum packed smoked herring fillets. J. Food Technol., 17 (6): 695-702, 1982.
24. MAlA, E.L. Composição, conservação e utilização do curimbatá, Prochilodus scrofa, Steindachner, 1881. Tese de Mestrado em Tecnologia de Alimentos, Campinas: FEA - UNICAMP, 1980, 129 p.
25. MILER, K,B.M. & SIKORSKI, Z.E. Smoking. In: Sikorski, Z.E. Seafood:_Resources, Nutritional Composition and Preservation. Boca Raton: CRC Press, chap. 10, 1990, p. 163-180.
26. MORAIS, e. Princípios da defumação de pescado. In: Simposio e Workshop: "Tecnologia de salga e defumação de pescado". Guarujá: ITAL, 1994, p. 21-28.
27. MORAIS, c. MACHADO, T.M.; TAVARES, M.; TAKEMOTO, E.; YABIKU, H.Y. & MARTINS, M.S. Defumação líquida da truta arco-íris (Oncorhyncus mykiss): Efeitos do processamento e da estocagem nas propriedades físicas, químicas e sensoriais. Rev. Inst. Adolfo Lutr, 56 (2): 43-48, 1996.
28. OPSTVEDT, J. Influence of drying and smoking on protein quality. In: Burt, J.R. Fish Smoking and Drying: The eifect of smoking and drying on the nutritional properties of fish. London: Elsevier Applied Science, 1988, p. 23-39.
29. PSZCZOLA, D.E. Tour highlights production and uses of smoke-based flavors. Food Technol., 4 (1): 70-74, 1995.
30. RAMACHANDRAN, A. & TERUSHIGE M. Smoked sa1mon processing in Japan - A news approach. Infofish Int., 4: 42-47, 1995.
31. RAMIREZ-SALDANA, A. R. Estudio tecnológico del ahumado de algunas especies marinas. Informativo del Instituto del Mar del Perú, 48: 130,1978.
32. SCHINDLER, J. Defumação - Nova Tecnologia. In. Simpásio e Workshop: "Tecnologia de salga e defumação de pescado". Guarujá: ITAL, 1994a,
p.42-45.
33. SCHINDLER, J. Defumação de peixes, mariscos e alimentos marinhos. In: Simposio e Workshop: "Tecnologia de salga e defumação de pescado". Guarujá: ITAL, 1994b, p. 46-50.
34. SCHINDLER, J. Processo de defumação com um toque diferente. Rev. Nac. Carne, 241: 60-70, 1997.
35. SINNHUBER, R.O. & YU, T.e. 2-Thiobarbituric acid method for the measurement of rancidity in fishery products. II - The quantitative determination of malonaldehyde, Food Technol., 12 (1): 9-12,1958.
36. TANIKAWA, E. Marine Products in Japan. Tokyo: Koseisha Koseikaku CO. Ltd., 1985, p. 265-281.
37. TORRES, E.A.F.S. & OKANI, E.T. Teste de TBA: Ranço em alimentos. Rev. Nac. Carne, 243: 68-78, 1997.
38. URRUTIA, A.P. Teoria de} ahumado. In: IX Curso Internacional de Tecnologia de Processamiento de Productos Pesqueros, ITP/JICA, 1993, p. 43-51.
39. WEINACKER, K. & BITTNER, S. Procesos de ahumado y coccion. Alimentos, 15 (3): 39-47, 1990.
40. WOOLFE, M.L. The effect of smoking and drying on the lipids of West African herring (Sardinella spp.). 1. FoodTechnol., 10 (5): 515-522, 1975.
41. ZOTOS, A.; ROLE, M. & SMITR, G. The effect of frozen storage of mackerel (Scomber scombrus) on its quality when hot-srnoked. J. Sei. Food Agric., 67: 43-48, 1995.
2. ALOR, F.A.R. Caracterização e manejo do pescado destinado a salga e defumação. In: Simposio e Workshop: "Tecnologia de salga e defumação
de pescado". Guarujá: !TAL, 1994a, p. 4-8.
3. AOAC - Official Methods of Analysis of the Association of Official Analytical Chemists, 16'hed, vol. Il, chap. 35, Arlington, USA, 1995, p. 1-30.
4. BELTRÁN, A. & MORAL, A. Changes in fatty acid composition of fresh and frozen sardine (Sardina pilchardus W.) during smoking. Food Chem., 42 (1): 99-109, 1991.
5. BERAQUET, N. 1. & MORI, E.E.M. Influência de diferentes métodos de defumação na aceitabilidade de cavalinha Scomber japonicus Houtt defumada. Col. do ITAL, 14: 1-25,1984.
6. BHUIYAN, A.K.M.A.; RATNAYAKE, W.M.N. & ACKMAN, R.G. Stability of 1ipids and polyunsatured fatty acids during smoking of Atlantic mackerel (Scomber scombrus L.). J. A. O. C. S., 63 (3): 324-328, 1986.
7. BLIGH, E.G.; SHAW, s.r. & WOYEWODA, A.D. Effects of drying and smoking on lipids of fish. In: Burt, 1.R. Fish Smoking and Drying: The effect of smoking and drying on the nutritional properties of fish., London: Elsevier Applied Science, 1988, p. 41-52.
8. CARECHE, M. & JIMÉNEZ-COLMENERO, F. Oxidación de lipídios en pescado:
Procedimientos de determinación. Grasas y Aceites, 39 (6): 387-396, 1988.
9. CLAUS, F. Multilingual Ilustrated Guide to the World's comercial warmwater fish. Denmark: Scandinavian Fishing Year Book, Fishing News Book, 16" ed., 195, p.30-31.
10. CONTRERAS-GUZMÁN, E.S. Bioquímica de pescados e derivados. Jaboticabal: FUNEP, 1994, 409 p.
11. CUPPETT, S.L.; GRAY, 1.I.; BOOREN, A.M.; PRICE, 1.F. & STACHIW, M.A. Effect of processing variables on lipid stability in srnoked great lakes whitefish. J. Food Sei., 54 (1): 5254, 1989.
12. CUTTING, C. L. Smoking. In: Borgstrõm, G. Fish as Food_. New York: Academic Press Inc., vol. III, part 1, chap, 2,1965, p. 55-105.
13. FERNÁNDEZ, 1.; PÉREZ-ÁLVAREZ, 1.A. & FERNÁNDEZ-LÓPEZ, 1.A. Thiobarbituric acidtest for monitoring lipid oxidation in meat. Food Chem., 59 (3): 345-353, 1997.
14. GONÇALVES, A.A. Estudo do processamento da anchova, Pomatomus saltatrix (Pisces: Pomatomidae) utilizando aroma natural de fumaça. Dissertação de Mestrado em Engenharia de Alimentos. Rio Grande: FURG, 1998, 106 p.
15. GUILLÉN, M. D.; MANZANOS, M. J. & IBARG01TIA, M. L. Ahumado de alimentos. Preparación, aplicación, métodos de estudio y composicion de aromas de humo. Alimentaria, 274 (4): 45-53, 1996.
16. HANSEN, L.T.; GILL, T. & HUSS, H.H. Effects of salt and storage temperature on chemical, microbiological and sensory changes in coldsmoked salmon. Food_Res. Int., 28 (2): 123130, 1995.
17. HARDY, R. Fish Lipids. Part 2. ln: Connell, J.J. Advances in Fish Science and Technology. England: Fishing News Books Ltd., 1980, p. 103-111.
18. HOLLENBECK, e.M. Liquid smoke flavoring - Status of development. Personal Communication, Manitowoc, Red Arrow Products Company, 1976.
19. HORNER, B. Fish smoking: anciente and moderno Food Sei. Technol. Today, 6 (3): 166-171, 1992a.
20. HORNER, W. F. A. Preservation offish by curing (-drying, salting and smoking). ln: Hall, G.M. Fish Processing Technology. New York: VCH Publishers, 1992b, p.31-71.
21. KARAKOLTSID1S, P.A.; ZOTOS, A. & CONSTANTINIDES, S.M. Composition of the commercially important Mediterranean finfish, crustaceans and molluscs. J. Food Comp. Anal., 8: 258-273, 1995.
22 LAVETY, J.; STROUD, G.D.; HARDY, R.; WHITTLE, K.J. & KENT, M. Nueva tecnologia de processamiento en Ia producción de salmón altántico de cultivo. Santiago: Fundación Chile, 1992, 32 p.
23. MAGNÚSSON, H. & TRAUSTADÓTTIR, K. The microbial flora of vacuum packed smoked herring fillets. J. Food Technol., 17 (6): 695-702, 1982.
24. MAlA, E.L. Composição, conservação e utilização do curimbatá, Prochilodus scrofa, Steindachner, 1881. Tese de Mestrado em Tecnologia de Alimentos, Campinas: FEA - UNICAMP, 1980, 129 p.
25. MILER, K,B.M. & SIKORSKI, Z.E. Smoking. In: Sikorski, Z.E. Seafood:_Resources, Nutritional Composition and Preservation. Boca Raton: CRC Press, chap. 10, 1990, p. 163-180.
26. MORAIS, e. Princípios da defumação de pescado. In: Simposio e Workshop: "Tecnologia de salga e defumação de pescado". Guarujá: ITAL, 1994, p. 21-28.
27. MORAIS, c. MACHADO, T.M.; TAVARES, M.; TAKEMOTO, E.; YABIKU, H.Y. & MARTINS, M.S. Defumação líquida da truta arco-íris (Oncorhyncus mykiss): Efeitos do processamento e da estocagem nas propriedades físicas, químicas e sensoriais. Rev. Inst. Adolfo Lutr, 56 (2): 43-48, 1996.
28. OPSTVEDT, J. Influence of drying and smoking on protein quality. In: Burt, J.R. Fish Smoking and Drying: The eifect of smoking and drying on the nutritional properties of fish. London: Elsevier Applied Science, 1988, p. 23-39.
29. PSZCZOLA, D.E. Tour highlights production and uses of smoke-based flavors. Food Technol., 4 (1): 70-74, 1995.
30. RAMACHANDRAN, A. & TERUSHIGE M. Smoked sa1mon processing in Japan - A news approach. Infofish Int., 4: 42-47, 1995.
31. RAMIREZ-SALDANA, A. R. Estudio tecnológico del ahumado de algunas especies marinas. Informativo del Instituto del Mar del Perú, 48: 130,1978.
32. SCHINDLER, J. Defumação - Nova Tecnologia. In. Simpásio e Workshop: "Tecnologia de salga e defumação de pescado". Guarujá: ITAL, 1994a,
p.42-45.
33. SCHINDLER, J. Defumação de peixes, mariscos e alimentos marinhos. In: Simposio e Workshop: "Tecnologia de salga e defumação de pescado". Guarujá: ITAL, 1994b, p. 46-50.
34. SCHINDLER, J. Processo de defumação com um toque diferente. Rev. Nac. Carne, 241: 60-70, 1997.
35. SINNHUBER, R.O. & YU, T.e. 2-Thiobarbituric acid method for the measurement of rancidity in fishery products. II - The quantitative determination of malonaldehyde, Food Technol., 12 (1): 9-12,1958.
36. TANIKAWA, E. Marine Products in Japan. Tokyo: Koseisha Koseikaku CO. Ltd., 1985, p. 265-281.
37. TORRES, E.A.F.S. & OKANI, E.T. Teste de TBA: Ranço em alimentos. Rev. Nac. Carne, 243: 68-78, 1997.
38. URRUTIA, A.P. Teoria de} ahumado. In: IX Curso Internacional de Tecnologia de Processamiento de Productos Pesqueros, ITP/JICA, 1993, p. 43-51.
39. WEINACKER, K. & BITTNER, S. Procesos de ahumado y coccion. Alimentos, 15 (3): 39-47, 1990.
40. WOOLFE, M.L. The effect of smoking and drying on the lipids of West African herring (Sardinella spp.). 1. FoodTechnol., 10 (5): 515-522, 1975.
41. ZOTOS, A.; ROLE, M. & SMITR, G. The effect of frozen storage of mackerel (Scomber scombrus) on its quality when hot-srnoked. J. Sei. Food Agric., 67: 43-48, 1995.
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Copyright (c) 1999 Instituto Adolfo Lutz Journal
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