Cold smoking of Lebranche Mullet (Mugil liza): Physicochemical, sensory and microbiological evaluation

JIMENEZ LUGO, ROLANDO; AGUSTINELLI, SILVINA P.; YEANNES, MARÍA I.; CZERNER, MARINA

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

SAGE PUBLICATIONS LTD

Lugar: London; Año: 2020

1082-0132

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 °C) instead of room temperature (16±2 ºC) 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 seven of the twenty-one 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%).