Effect of Smoking Time and Temperature on the Proximate Composition and Quality of Milkfish Steaks

ABSTRACT

The effect of three smoking durations (60, 90, and 120 min) and two smoking temperatures (60°C and 70°C) on proximate composition and quality of brackish cultured milkfish steaks of 3 cm size was studied. No significant difference was observed in the sensory properties across all the samples, except in the overall acceptability of sample smoked at 60°C for 60 min. There was significant difference in the values obtained for the textures of all the samples. The L*a*b* values showed a significant difference in the raw and smoked samples. The moisture content showed significant difference in all six samples. Naphthalene, fluorine, and anthracene were detected in the raw sample and in all the smoked samples with significant difference, except for naphthalene. The effect of smoking on the sensory properties and the moisture content of a smoked fish sample are dependent on the smoking time and temperature. Polycyclic aromatic hydrocarbon (PAH) concentration in smoked fish can be a factor, based on both water pollution and the smoking procedure. Benzo-a-pyrene and PAH4, which are acceptable indicators of total PAH presence in smoked foods, were not detected in all the smoked samples, thereby indicating the products to be safe for consumption.

KEYWORDS:

• Milkfish
• PAH
• smoking
• time
• temperature

Acknowledgments

One behalf of my coauthors, I appreciate the Centre for Science and Technology of the Non-Aligned and other Developing Countries (NAM S&T) for the award of research fellowship that afforded the opportunity to carry out this research work at the Central Institute of Fisheries Technology, Cochin, India. The Director of the institute, Dr. C.N. Ravishakar, the members of staff of the Division of Fish Processing Technology as well as the Biochemistry & Nutrition Division of the institute are also appreciated for their help and support.