Document Type : Tarvij
Authors
National Fish Processing Research Center, Inland Water Aquaculture Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Anzali, Iran
Abstract
Aquatic animals, especially sturgeon, are susceptible to spoilage and damage after harvest, the severity of which depends on the acidity level, weather conditions, processing methods, storage and temperature during transportation, and this causes great economic losses to the fishing industry. One way to reduce damage and spoilage of fish is to use the smoking process. Smoking not only increases the shelf life of aquatic animals but also creates a new and pleasant taste. The purpose of this article is to explain the history, describe the different methods of smoking fish, the chemical composition of smoked fish and the equipment required for smoking fish. Smoked sturgeon, like fresh fish, contains nutrients such as protein, fat, fiber, amino acids, minerals and vitamins. In smoked fish, the amount of protein, ash, crude fiber, amino acids, biogenic amines, minerals and phenols increases, but the moisture content and microbial flora, especially pathogenic microbes (such as Vibrio species, yeast, mold and Salmonella cannot grow), decrease. Smoking fish is done in two ways in terms of temperature: cold and hot. The hot smoking method uses a temperature of 30 to 90 ℃ and the cold smoking method uses a temperature of 30 to 40 ℃, so that the consumption of smoked fish is beneficial for humans. The total bacterial count is in accordance with the standards of smoked fish and is free of pathogenic microbes, fungi, yeasts and molds.
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