Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet

• Autor(a) principal: Franco,Maria Luiza Rodrigues de Souza
• Data de Publicação: 2010
• Outros Autores: Viegas,Elisabete Maria Macedo, Kronka,Sérgio Nascimento, Vidotti,Rose Meire, Assano,Marcelo, Gasparino,Eliane
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Brasileira de Zootecnia (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000400001
• topic: Brycon cephalus; composition smoking; fish; sensory attributes

The effects of hot (45-90ºC/5 hours) and cold (27-45ºC/10 hours) smoking processes on the organoleptic properties, yield and composition of matrinxa (Brycon cephalus) fillets are evaluated. No significant differences were observed for fillet yield in both non-smoked and smoked fillets. Smoking process losses were significantly higher for hot smoked (19.37%) when compared to cold smoked (17.08%). Smoking process reduced moisture (in natura = 72.91%, for hot = 58.51% and cold = 59.68%) and increased crude protein, lipid and ash contents. However, there was a significant difference only for protein level between hot smoked (28.07%) and cold smoked (27.14%). Cold smoked process resulted in better fillet appearance and color, while hot smoked presented superior flavor, salt content and general acceptance. Aroma and texture did not differ significantly among processes. Therefore, hot smoking process shows the best results for organoleptic properties and protein levels.