The Effects of the Different Woods on Hot-Smoking Vacuum Packed Atlantic Bonito (Sarda sarda) Stored at 4°C

Abstract

The effect of 2 kinds of wood on quality of hot smoking vacuum-packed Atlantic bonito (Sarda sarda) was investigated during storage at 4 degrees C. The quality changes of samples during storage were evaluated by pH, TVB-N, TMA, TBA and sensory analyses. The contamination of Benzo (a) Pyrene (B[a]P) in smoked fish samples were also analyzed. B[a]P was found 0.220 +/- 0.35 ppb in samples smoking with mixed woods (Group A) and 0.088 +/- 0.21 ppb in samples smoking with apple wood (Group 13). Significant differences were observed between group A and B in terms of pH and TVB-N (p<0.05). The TMA and TBA values weren't significantly different at the end of the storage period. A significant decrease was found in sensory scores of the samples for Group A and Group B after 60 days of storage. There were significant difference between the groups for colour, odour and taste at the end of storage period (p<0.05).