Cold smoking of Lebranche mullet (Mugil liza): Physicochemical, sensory, and microbiological evaluation
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Rolando Jimenez Lugo [2] ; Silvina Paola Agustinelli [1] ; María Isabel Yeannes [1] ; Marina Czerner [2]
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[1] Universidad Nacional de Mar del Plata
Universidad Nacional de Mar del Plata
Argentina
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[2] Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Mar del Plata, Argentina
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- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 27, Nº 4, 2021, págs. 289-300
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
The suitability of Mugil liza for cold smoking was evaluated and the effect of four different salting treatments on physicochemical, microbiological, and sensory characteristics was assessed. The addition of sucrose (3%) and acetic acid (0.5%) to the brine lead to fillet dehydration with lower NaCl penetration, combined with higher reduction of pH. Brining at refrigerated temperature (5 ± 1 ℃) instead of room temperature (16 ± 2 ℃) was more effective in preventing microbial growth. Loads of bacterial groups assessed in all smoked samples were below 100 CFU/g and the aw, moisture, NaCl, and pH values achieved were within the typical stability range of smoked fish products. The obtained products were characterized by the smoked aroma and salty taste, differing in 7 of the 21 evaluated descriptors. The use of acetic acid in brine formulation showed an effect over color and texture descriptors. The affective test indicated the overall acceptability of products, being preferred the samples treated in the lowest NaCl concentration (5%).
