Effect of Liquid Smoke Dipping and Packaging Method on the Keeping Quality of Raw and Cooked Chub Mackerel (Scomber japonicus) Fillets

References

• AOAC . 1995 . Official Methods of Analysis of the Association of Official Analytical Chemists International , 16th , Arlington , VA : Author .
   Google Scholar
• Beltran , A. and Moral , A. 1990 . Gas chromatographic estimation of oxidative deterioration in sardine during frozen storage . Lebensm.-Wiss. Technol. , 23 : 499 – 504 .
   Web of Science ®Google Scholar
• Bortolomeazzi , R. , Sebastianutto , N. , Toniolo , R. and Pizzariello , A. 2007 . Comparative evaluation of the antioxidant capacity of smoke flavoring phenols by crocin bleaching inhibition, DPPH radical scavenging and oxidation potential . Food Chem. , 100 : 1481 – 1489 .
   Web of Science ®Google Scholar
• Chenoll , C. , Betoret , N. , Fito , P. J. and Fito , P. 2007 . Application of the SAFES (systematic approach to food engineering systems) methodology to the sorption of water by salted proteins . J. Food Eng. , 83 : 250 – 257 .
   Web of Science ®Google Scholar
• Colligan , A. , Bohuon , P. , Deumier , F. and Poligne , I. 2001 . Osmotic treatment of fish and meat products . J. Food Eng. , 49 : 153 – 162 .
   Web of Science ®Google Scholar
• EC . 1995 . Decision 95/149/EC of March 8, 1995 fixing the total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used , Brussels , , Belgium : Commission of the European Community .
   Google Scholar
• Espe , M. , Nortvedt , R. L. and Hafsteinsson , H. 2002 . Atlantic salmon (Salmo salar, L) as raw material for the smoking industry . II: Effect of different smoking methods on losses of nutrients and on the oxidation of lipids. Food Chem. , 77 : 41 – 46 .
   Google Scholar
• Fagan , J. D. , Gormley , T. R. and Ui Mhuircheartaigh , M. M . 2004 . Effect of modified atmosphere packaging with freeze-chilling on some quality parameters of raw whiting, mackerel and salmon portions . Innov. Food Sci. Emerg. , 5 : 205 – 214 .
   Google Scholar
• Gallart-Jornet , L. , Barat , J. M. , Rustad , T. , Erikson , U. , Escriche , I. and Fito , P. 2007 . Influence of brine concentration on Atlantic salmon fillet salting . J. Food Eng. , 80 : 267 – 275 .
   Web of Science ®Google Scholar
• Goulas , A. and Kontominas , M. 2005 . Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes . Food Chem. , 93 : 511 – 520 .
   Web of Science ®Google Scholar
• Hattula , T. , Luoma , T. , Mroueh , M. and Elfving , K. 2001 . Use of liquid smoke flavouring as an alternative to traditional flue gas smoking of rainbow trout fillets (Oncorhynchus mykiss) . Lebensm.-Wiss. Technol. , 34 : 521 – 525 .
   Web of Science ®Google Scholar
• Heredia , A. , Betoret , A. and Fito , P. 2007 . Application of the SAFES (systematic approach of food engineering systems) methodology to salting, drying and desalting of cod . J. Food Eng. , 83 : 267 – 276 .
   Web of Science ®Google Scholar
• Horner , W. F. A. 1997 . “ Preservation of fish by curing (drying, salting and smoking) ” . In Fish Processing Technology , Edited by: Hall , G. M. 67 – 68 . London , , United Kingdom : Blackie Academic and Professional Press .
   Google Scholar
• Karakoltsidis , A. , Zotos , A. and Constantinides , M. 1995 . Composition of the commercially important Mediterranean finfish, crustaceans, and mollusks . J. Food Compos. Anal. , 8 : 258 – 273 .
   Google Scholar
• Montgomery , D. C. 1991 . Design and Analysis of Experiments , 3rd , 69 – 80 . New York , NY : John Wiley and Sons .
   Google Scholar
• Muratore , G. and Licciardello , F. 2005 . Effect of vacuum and modified atmosphere packaging on the shelf-life of liquid-smoked swordfish (Xifias gladus) slices . J Food Sci. , 70 (5): C359–C363 )
   Web of Science ®Google Scholar
• Muratore , G. , Mazzaglia , A. , Lanza , C. M. and Licciardello , F. 2007 . Effect of process variables on the quality of swordfish fillets flavored with smoke condensate . J. Food Process. Pres. , 31 : 167 – 177 .
   Web of Science ®Google Scholar
• Rogers , L. L. 2010 . “ Sensory methods for quality control ” . In Sensory Analysis for Food and Beverage Quality Control , Edited by: Kilcast , D. 60 – 62 . Cambridge , , United Kingdom : Woodhead Publishing Limited .
   Google Scholar
• Salih , A. M. , Smith , D. M. , Price , J. F. and Dawson , L. E. 1987 . Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry . Poultry Sci. , 66 : 1483 – 1488 .
   PubMed Web of Science ®Google Scholar
• Sigurgisladottir , S. , Sigurdardottir , M. , Torrissen , O. , Vallet , J. L. and Hafsteinsson , H. 2000 . Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets . Food Res. Int. , 33 : 847 – 855 .
   Web of Science ®Google Scholar
• Siskos , I. , Zotos , A. , Melidou , S. and Tsikritzi , R. 2007 . The effect of liquid smoking of fillets of trout (Salmo gairdnerii) on sensory, microbiological and chemical changes during chilled storage . Food Chem. , 101 : 458 – 464 .
   Web of Science ®Google Scholar
• Stamatis , N. and Arkoudelos , J. 2007a . Effect of modified atmosphere and vacuum packaging on microbial, chemical and sensory quality indicators of fresh, filleted Sardina pilchardus at 3°C . J. Sci. Food Agric. , 87 : 1164 – 1171 .
   Web of Science ®Google Scholar
• Stamatis , N. and Arkoudelos , J. 2007b . Quality assessment of Scomber colias japonicus under modified atmosphere and vacuum packaging . Food Control , 18 : 292 – 300 .
   Web of Science ®Google Scholar