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It is better to smoke whole mackerel products

contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Benjamin Aidoo is defending his master's thesis in environmental and resource sciences at the University of Iceland. Benjamin's thesis is entitled "The effect of different smoking methods on the formation of polyaromatic hydrocarbon compounds (PAH) and the physicochemical quality of smoked mackerel products"

Further location

  • Matís
  • Vínlandsleið 12
  • 113 Reykjavík
  • June 8, 2017 at 14
  • Meeting room 312

Effects of different smoking methods on the formation of polycyclic aromatic hydrocarbons (PAHs) and physicochemical quality in smoked Atlantic mackerel products

Effects of different smoking methods on the formation of polyaromatic hydrocarbon compounds (PAHs) and the physicochemical quality of smoked mackerel products

The effects of different smoking methods and temperatures on the formation of polyaromatic hydrocarbons (PAHs) in smoked mackerel were studied. The effects of different smoking methods, storage temperatures and packaging materials on the stability of hot smoked mackerel products were also investigated, by observing their physical and chemical properties. The study showed that the formation of PAHs was above the desired level if cell smoking was used on mackerel fillets. However, PAHs were found to be below the limit if the mackerel was smoked whole or in a Bradley smoke oven. However, the temperature obtained in the Bradley smoke oven was not high enough to ensure the stability of the products in terms of degradation by microorganisms, oxidation or enzymes through storage in the refrigerator. The formation of free fatty acids and oxidative derivatives was generally higher in fillets than in whole fish. The formation of TVB-N could also be slowed down if the fillets were stored under vacuum instead of air packaging. It is therefore recommended that mackerel be smoked whole in a cabin smoke oven, and stored in a refrigerator under a ventilated container to ensure maximum quality.

Supervisors

  • María Guðjónsdóttir, University of Iceland
  • Sigurjón Arason, Matís, University of Iceland

Everyone welcome! 

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