Effect of smoking methods and cold storage on quality of silver
carp (Hypophthalmichthys molitrix) fillets was investigated in the
present study. Fish fillets were cold and hot smoked in presence
potassium sorbate (PS) and spices mixtures and or without it
throughout salting process. All batches were polyethylene packaged
and stored at 4±1°C for 60 days. Results showed that although values
of total volatile bases nitrogen (TVB-N), trimethylamine nitrogen
(TMA-N), and total bacterial count (TBC) were higher in cold smoked
products than ones but thiobarbituric acid (TBA) and pH values were
higher for hot smoked samples. Sensory evaluation indicated that cold
smoked products were got high scores than hot smoked products.
During cold storage, quality criteria of all treatments were gradually
increased. However, all smoked silver carp products had long shelf life
and still acceptable until the end of storage period. In addition, cold
smoked fillets treated with spices mixtures had a superior color, odor,
taste, texture, and overall acceptability scores. Therefore, essential
amino acids index (EAAI) total essential amino acids (TEAA),
essential amino acids (EAA), amino acid score (AS), biological value
(BV) and percent satisfaction (PS/150%) were increased while grams
consumed to cover the daily requirements (GDR) were decreased in
this product at the initial zero time of storage and the end of storage
period (60 days). In conclusion, cold smoked products were sensory
more accepted than hot smoked products especially treated with
spices. Also, both spices mixtures and PS in salting process improved
sensory characteristics and controlled in changes rate of final products.
Cold storage increased the shelf life and keeping the quality of silver
carp fillets.