{"id":53275,"date":"2024-08-23T13:10:03","date_gmt":"2024-08-23T13:10:03","guid":{"rendered":"https:\/\/matis.is\/?p=53275"},"modified":"2024-08-23T13:10:04","modified_gmt":"2024-08-23T13:10:04","slug":"the-effect-of-liquid-smoked-flavourings-and-wood-smoke-on-the-quality-of-smoked-mackerel-fillets-during-chilled-storage","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/the-effect-of-liquid-smoked-flavourings-and-wood-smoke-on-the-quality-of-smoked-mackerel-fillets-during-chilled-storage\/","title":{"rendered":"The effect of liquid smoked flavorings and wood smoke on the quality of smoked mackerel fillets during chilled storage"},"content":{"rendered":"<p>This study was undertaken to evaluate the effects of liquid smoked flavorings and wood smoke on the sensory, color, texture, and lipid stability of smoked mackerel fillets for four weeks chilled storage. Fish fillets were smoked by two methods: (1) immersed in brine (1:1) containing 100 g\/L NaCl at 0-5 \u00b0C for 3 hours, allowed to drain at room temperature (~20 \u00b0C) for 2 hours and smoked directly with wood smoke in a smoking chamber at 25 \u00b0C for 3 hours; (2) immersed in brine (1:1) containing 5 mL\/L commercial liquid smoke flavorings and 60 g\/L NaCl for 16 hours at 0-5 \u00b0C then dried at 25 \u00b0C for 2 hours in an oven. Smoked samples were then vacuum packed and stored chilled at -1 \u00b0C for one week, followed by 4\u00b11 \u00b0C for three weeks. The quality changes in sensory, color, texture, and lipid stability were observed after 0, 1, 2, 3 and 4 weeks of storage. The results showed that, smoked mackerel using commercial liquid smoked flavorings was higher in rancid flavor, lightness, redness, and yellowness but had less bitter odor and was softer than the wood smoked mackerel. The lipid oxidation was higher after the wood smoke process but was however rather stable during the chilled storage. In contrast, lipid oxidation in the liquid smoked products increased significantly during chilled storage.<\/p>","protected":false},"excerpt":{"rendered":"<p>This study was undertaken to evaluate the effects of liquid smoked flavourings and wood smoke on the sensory, color, texture, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2011],"tags":[2337,2338,2340,2339,2341,1880,2342],"class_list":["post-53275","post","type-post","status-publish","format-standard","hentry","category-greinar","tag-atlantic-mackerel-scomber-scombrus","tag-color","tag-lipid-quality","tag-liquid-smoked-flavouring","tag-sensory","tag-texture","tag-wood-smoke"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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